Michael Polozola
Mayhaws, small, tart berries from a native hawthorn tree (Crataegus opaca), have long been a cherished part of Louisiana's natural landscape. These berries hold a special place in the hearts of many Louisianans because of their unique flavor and versatility in culinary applications. The LSU AgCenter continues to play a crucial role in supporting research initiatives and promoting the unique qualities of mayhaw products, ensuring the industry's growth and sustainability. Whether enjoyed as a sweet spread on biscuits, as a tangy syrup drizzled over pancakes or as a delightful wine, mayhaws offer a taste that captures the essence of Louisiana's rich cultural heritage.
The Mayhaw Industry in Louisiana
The mayhaw industry in Louisiana has deep roots, with a history that dates back to the early settlers who first discovered the berries in the wild. Traditionally, mayhaws grew in the swamps, and locals would harvest them from native groves. This often involved using boats and nets to navigate and collect the berries from the bogs. Over the years, the industry has grown — albeit on a small scale — thanks to dedicated growers and enthusiasts working tirelessly to promote and preserve this unique fruit. Established in 1995, the Louisiana Mayhaw Association has been instrumental in supporting growers and promoting mayhaw products. Despite its modest size, the industry contributes to the local economy by providing income for small-scale farmers and creating opportunities for agritourism.
Cultivars of Mayhaws
The development of mayhaw cultivars has largely been driven by the efforts of passionate hobbyists and dedicated growers. These individuals have played a crucial role in creating and promoting better cultivars to support the industry. Mayhaw breeder Billy Craft has been a significant figure in the industry, dedicating many years to growing and hybridizing mayhaws. His work has resulted in the development of several superior cultivars that have greatly benefited the industry.
Here are some notable contributions:
Surprise: Developed by Craft, this cultivar is known for its large fruit and high productivity. It blooms later than other varieties and is highly resistant to fire blight. The fruit has a sweet-tart flavor, making it ideal for jellies and syrups.
Double G: A cross between Texas Star and Royal Star, this Craft selection produces dark red fruit with strawberry-colored pulp and is known for its early production and excellent tree form. The fruit's unique color and flavor make it a favorite for fresh consumption and culinary uses.
Red Champ: Resulting from 20 years of hybridizing by Craft, Red Champ is a large-fruited, dark red mayhaw. It is highly productive and resistant to fire blight, making it a favorite among growers. The fruit's robust flavor and high yield make it popular for commercial production.
Maxine: Found near DeRidder, Louisiana, by James Eaves and named for his wife, Maxine is a large-fruited, late-blooming mayhaw with excellent tree shape and high resistance to fire blight. It is considered one of the best trees ever taken from the wild. The fruit's exceptional quality and the tree's resilience make it highly valued by growers.
Untapped Genetic Diversity
The story of Maxine not only adds a personal and heartfelt touch to the narrative of mayhaw cultivation but also underscores the untapped genetic diversity of mayhaws in the wild. Louisiana lies within the native range of wild mayhaws and is home to a wealth of genetic diversity that remains largely unexplored. This genetic richness presents an exciting opportunity for future discoveries and the development of new cultivars. As growers and researchers continue to explore and study wild populations, they may uncover additional traits that can further enhance the industry.
Expanding the Market
One of the biggest contributions to the mayhaw industry has been the effort to connect growers with the nursery industry in Forest Hill. Historically, mayhaws were so niche that many growers had to graft their own trees to expand or start their orchards. This presented a barrier for those unfamiliar with grafting techniques and the nuances of container production. With guidance and support from the LSU AgCenter, local nurseries have been able to increase the number of mayhaw trees on the market, making it easier for new operations to get started and for existing ones to expand. This initiative has significantly benefited growers, allowing them to expand their orchards without the steep learning curve of grafting, leading to increased production and growth within the industry.
Partnership and Support
The LSU AgCenter regularly partners with the Louisiana Mayhaw Association to provide educational programs and assist with production issues. One of the key accomplishments of this collaboration has been the successful effort to increase the number of mayhaw trees on the market. This partnership ensures that growers receive the latest information and support needed to overcome challenges and improve their operations and promotes the growth and sustainability of the mayhaw industry in Louisiana.
Challenges and Opportunities
Mayhaw growers face several challenges, including susceptibility to diseases like fire blight, cedar apple rust and quince rust. Fire blight, caused by the bacterium Erwinia amylovora, can cause significant damage to blossoms and shoots. Cedar apple rust, caused by the fungus Gymnosporangium juniperi-virginianae, leads to deformed fruit and swollen twigs. Quince rust, caused by the fungus Gymnosporangium clavipes, is particularly destructive, affecting fruits, stems and leaves and leading to spiny, orange-coated fruit. Managing these diseases is difficult due to the limited availability of labeled products for mayhaws.
Still, the industry presents numerous opportunities for growth, particularly through the development of new cultivars and increased marketing efforts. There are long-term goals to establish a mayhaw research and demonstration orchard at the LSU AgCenter Dean Lee Research and Extension Center. This initiative aims to partner with the industry and the Louisiana Mayhaw Association to better evaluate new selections and find solutions to existing barriers to production, such as fire blight, cedar apple rust and quince rust. Additionally, the orchard would provide a valuable avenue for applied research on fertilizer rates and applications, areas where there is currently limited data.
Conclusion
Though small, the mayhaw industry in Louisiana is a testament to the dedication and passion of its growers. With continued support and innovation, the future of mayhaws looks promising. As more people discover the delightful taste and cultural significance of mayhaws, this industry is poised for growth and success. By embracing both tradition and innovation, the mayhaw industry will continue to thrive, ensuring that these cherished berries remain a beloved part of Louisiana's heritage for generations to come.
Michael Polozola, the LSU AgCenter Extension state fruit and nut specialist, is stationed at the AgCenter Dean Lee Research and Extension Center in Alexandria.
This article appears in the spring 2025 edition of
Louisiana Agriculture.
Red Champ mayhaws were developed after 20 years of hybridizing. Photo by Michael Brook
Mayhaws grew in the wild and were harvested by early settlers in Louisiana. Photo by Michael Brook
Tart mayhaw berries can be used to make jellies, syrups and wine. Photo by Skip Lavespere
Growers have worked to promote the mayhaw industry over the years. Photo by Skip Lavespere
Red Champ mayhaws are highly productive and resistant to fire blight. Photo by Michael Brook