Achtchela

Achtcheles is the local name used on Lesvos to describe a local pear variety. Other traditional pear varieties mentioned on Lesvos include “Lemonapida,” “Kokkinapida,” “Tsilobarmata,” and “Peponapida,” highlighting the richness of the island’s biodiversity. Achtcheles, together with other local varieties, are often cultivated grafted onto Gkortzia (Pyrus amygdaliformis), the wild pear tree native to the area, which gives them increased resistance to the dry, hot conditions of the Aegean and to diseases.

The uniqueness of the fruit lies in its local taste and aroma, as well as in the particular texture that develops through traditional cultivation and the selection of the most vigorous trees and fruits in each generation.

The cultivation of Achtcheles is traditionally associated with the mountainous and semi-mountainous areas of Lesvos, especially in the region of Agiasos and around the mountainous massif of Olympus, where the greatest diversity of pear varieties has been recorded. These areas are characterized by:

• Soils: Of varying composition, often with the presence of limestone rocks and schists. The pear tree thrives in deep, fertile soils with good drainage, although when grafted onto wild pear (Gkortzia), it is extremely well adapted to the dry and barren soils of the island.
• Climate: Lesvos has a Mediterranean climate. As a deciduous tree, the pear requires winter chilling to break bud dormancy. Achtcheles have developed resistance to the high summer temperatures, although mixed cultivation in orchards with olive trees and other fruit trees provides a microclimate and protection.

The cultivation method of Achtchela on Lesvos is deeply rooted in the traditional practices of island agriculture.

Cultivation Techniques and Grafting: The method of propagation consists of grafting the local pear variety onto the wild rootstock of the Gortzia (Pyrus amygdaliformis), which is widespread in the olive groves and scrublands of Lesvos. This traditional grafting offers the tree greater longevity, increased drought resistance and protection from fire blight, allowing the tree to grow in areas that are not optimal for commercial varieties. Irrigation is often limited or carried out using traditional means, relying mainly on winter rainfall.

Seasonality and Harvesting: As a summer or early variety, Achtsela pears usually ripen during the summer months (June–August), depending on altitude and microclimate. Harvesting is done by hand, with particular care, as traditional varieties are often sensitive to transport. The fruits are picked before they are fully ripe (when they are “korfadenies”) and complete their ripening off the tree, a practice that ensures the best texture and aroma.

Processing and Preservation: A significant part of the production is traditionally dried (see “dried pears”), made into spoon sweet, or used for household needs, while only a portion is sold fresh on the local market.

The existence and preservation of varieties such as Achtseles is vital for the biodiversity of Lesvos, as they constitute genetic material adapted to the island’s extreme conditions (drought, barren soils).

Preservation of Genetic Material: The cultivation of Achtseles contributes to safeguarding linguistic and agricultural heritage, since local names and traditional grafting techniques constitute intangible cultural capital.

Economy and Tourism: Although their commercial value is limited compared to international varieties, Achtseles strengthen the local economy and agritourism by offering authentic, rare products sought by visitors. Their promotion is linked to the philosophy of organic farms and orchards, which prioritize quality and tradition over mass production.

Pear cultivation on Lesvos has roots lost in the depths of time, with references to pear cultivation in ancient Greece as early as the 3rd century BC (Theophrastus). In the area of Agiasos in particular, tradition records the existence of about 30 pear varieties, a fact that underscores the importance of the fruit in household economy and the diet of the inhabitants.

Achtseles were historically important not only for their fresh consumption, but also for their suitability for drying and being made into spoon sweet, thus ensuring access to fruit during the winter. The knowledge of grafting the pear tree (P. communis) onto the wild pear (P. amygdaliformis) is a traditional technique that has been preserved for centuries.