Researching the potential of honeysuckle as a crop in Montana

Honeysuckle, also known as haskap, is characterized by a high concentration of antioxidants, exceeding that of blueberries by two to three times. The crop is adapted to the Montana climate and is resistant to diseases and pests, yet it has not yet achieved widespread adoption: there are only about 50 acres of commercial plantings in the state. The plant is an edible variety of honeysuckle historically cultivated in Japan and Siberia. It is frost-hardy and can grow in soil not suitable for blueberries, including non-acidic soil.

A research team led by superintendent Zach Miller in Corvallis is working with several thousand plants of 24 different cultivars. Scientists are analyzing shading methods, pruning techniques, and bird protection systems, as well as studying the impact of weeds on yield. One of the key objectives is the development of mechanical harvesting technologies, as hand harvesting is labor-intensive. The researchers have already performed initial economic feasibility calculations, studied the shelf life of berries in packaging, and explored the possibilities for processing them into juice and wine.

Practical recommendations from the specialists are based on comparing different cultivation approaches. In particular, for harvesting, they are considering the use of specialized harvesters, olive rakes, or modified reciprocating saws. At present, the research continues with state grant support in collaboration with experts from Montana State University. The primary goal of the work is to provide farmers with applied data necessary for effectively introducing the crop into production and assessing potential profitability, which, at a yield of 8,000 pounds per acre, could be high.