Before we jump into that though, chill accumulation for anyone who is not aware what it is, what exactly is it and why is it so important for cherry production?

Cherries need a resting phase and I've always found if I started getting chill at the end of April, I had a good season.

It was home and host.

I would have a great season.

And then historically, for me in our area, it was around about the 15th to the 18th of May is the historical time when chill would start.

Unfortunately, sometimes it's gone out to the latest, the 8th of June.

There's three main ways of monitoring and it's, you've got the Utah, you've got your portions and you've got the dynamic model as well.

So in your neck of the woods, Shane, what areas of chill accumulation research are you guys working on and you think in the future will still require some more investigation? What's the really key critical areas that you guys are working on?