To better understand cutting and yield of watermelon, the National Watermelon Promotion Board conducted a Cutting and Yield Study during the summer of 2015. The Board worked with the Food Innovation Center, a part of Oregon State University, to conduct the research. Multiple cutting methods were evaluated in the lab based on time to cut and yield. Once the best method was defined, there were 50 watermelons from three key sizes analyzed: 36, 45, and 60.
Program Presented by