The sweet cherry is one of the most popular of temperate fruit crops and is grown commercially in more than 40 countries around the world. The sour cherry is cultivated in fewer countries, mainly in Europe and the USA, and is used mainly in processed cherry products. Until recently, horticultural improvement of cherries as a commercial crop has been slow, and major production problems such as bird damage, rain-induced cracking, and bacterial diseases, have remained. However, in the last 25 years major developments have occurred. New improved varieties of sweet cherry have been bred which have larger fruit, are more disease resistant and set fruit more reliably. Improved sour cherry varieties have also been bred and mechanized systems of harvesting introduced. New dwarfing rootstocks are now being released. This book provides a comprehensive review of all of these topics and many more. It covers all aspects of the botany, production and uses of sweet and sour cherries, and represents a definitive reference work for students and research workers in horticulture as well as professional fruit growers.Webster, A. D. is the author of 'Cherries Crop Physiology, Production and Uses' with ISBN 9780851989365 and ISBN 0851989365.