The fruit belongs to the Rosaceae family. Two major species commercially cultivated are a) European Pear (Pyrus communis L.) and b) Asian Pear (P. (Burm. f.) Nak. [syn. P. serotina L.]. There are about 35,141 pear plants in the country and which produced 482 MT of fruits on an average of Nu: 50-100 kg per tree.

6 varieties of Pears (Kosui, Hosui, Bajo Lhee 1, Zhey Lhee, Wengkhar Lhee 1, and Shinko) are released for commercial cultivation. In addition, there are also other varieties of pear such as Niitaka, Kikusui, Yakumo, Neijisseiki, Atago, Okisankichi, Meigetseu, and Williams Pear which are under evaluation.

The cultivation zone of Asian Pears ranges from 1600-2500m above mean sea level. However, the ideal altitude for pear cultivation is 1700-2300 masl. It requires an optimum annual mean temperature of 14 - 180C. It has an annual precipitation requirement of 1000-2000 mm and 1300-1500 chilling hours at 7.20C. In areas where there is persistent fog, especially during the fruit development and maturation stages, the fruits are found to be predisposed to diseases and pests.

For proper growth and development of the plant, a basin should be made around the tree trunk. Basin making keeps the floor clean and enables proper irrigation and manuring. Ideally, the size of the basin should be equal to the size of the tree canopy.

Normally Asian pears are trained to vase-shape or open center type. If trees are growing excessively then pruning should be reduced to encourage fruit spur development. Fruit thinning must be done to maintain the health of the plants and fruit quality. First thinning should be done after the first natural fruits drop and second thinning when the fruits attain the size of walnut or Ping-Pong ball size. Fruits that are malformed, diseased, crowded, and weak should be removed as well.