Kentucky State University’s work with pawpaw featured in the New York Times
Kentucky State University was recently featured in a New York Times story about the increasing popularity of pawpaw fruit.
The story discusses the increasing attention on pawpaw due to climate change, economic inequity and access to food. The story also notes the pawpaw’s connection with slavery in America.
Kentucky State University is a licensed propagator of pawpaw cultivars, with distribution
to nurseries all over the United States and Europe.
Click here to read the full story in the New York Times.