Strawberry Political Cartoon

_{Belinda Hu 2009 | full size}

Concept
The message conveyed by this cartoon is that although many products boast strawberries on their labels, many do not contain them in actuality. Although this image exaggerates the types of products, it indicates what could easily happen in the future. There are already some cases in which this is true: the strawberry milk sold at McDonald's does not contain any strawberries out of its 59 ingredients.

Details
This cartoon mentions strawberry allergy, which, although rare, can be severe. It is true that strawberry products that do not contain strawberries will not cause allergies. However, it also defeats the purpose of the strawberries, because artificial flavoring does not have the same benefits as the real fruit. None of these products will have the antioxidants, vitamins, or cleansing properties that give the strawberry its value. The bottom line is, the only benefit of these products is that flavor or smell, which for some, is acceptable because that is all they want. However, those who use them for more complex reasons will find no advantage.

Another aspect of the cartoon warns the consumer to scrutinize their potential purchases carefully before buying, because all the products shown mislead people into thinking they are made with strawberries. It shows how advertising can be deceiving with the labels as well as the banner, which is able to promote an artificially-enhanced product and make it sound better than the genuine article. Essentially, the cartoon speaks out against the degradation of commercial honesty.

Citations
http://en.wikipedia.org/wiki/Strawberry_milk

Q of L Improvement by Strawberries

Original Video - More videos at TinyPic

Strawberry Consumption Mandate Bill

Strawberry consumption and usage improves quality of life greatly, with both physical and emotional benefits. Although strawberries have a large market in Canada, most people do not have the chance to enjoy them daily. Many strawberry products are available, yet they are only purchased by a fraction of the population. Others do not find the time or necessity to consume the fruit, even if they are fond of the flavor.


_{http://farm4.static.flickr.com/3046/2633009389_fc1e46456b.jpg}

Proposal
As a whole, the strawberry industry has only affected consumers and growers in beneficial aspects. To best ensure the success of the industry, this bill requests for a law to be passed that mandates daily consumption of strawberries. The recommended amount is 100g/day for adults, and this delicious fruit can improve an individual’s mood and health with a just a few bites, and grows vigorously to saturate the commercial producer’s income. Currently, the strawberry industry is a large one, but does not reach as a grand a scale as it hypothetically could. With the abundance of benefits, it seems prudent to enlarge production and distribution, as long as the conditions of the new laws are determined carefully.

Strawberries both fresh and processed contain many nutrients essential to human health. They are extremely high in vitamin C, which, while being necessary for human health, is often under-consumed. 100g (2/3c) of strawberries a day will provide the average human with 100% of their needed vitamin C. Strawberries are also high in flavonoids, which can eliminate cancerous cells as well as inhibit diarrhoea. Another benefit is the antioxidants, which repair damage done by free radicals (by products of the cells when oxygen is used), and can reduce risk of stroke, heart disease, and diabetes. Even the action of eating strawberries has its benefit: malic acid in the berry whitens teeth by removing stains without damaging the enamel. A daily dose of strawberries will improve an individual’s health in more ways than one, from reducing risk of chronic disease, to cleaning teeth.

The flavour of strawberries is a widely accepted one; most people like the taste. Sugar is present in the berry in sufficient amounts to attract most consumers, but they are not excessively sweet so almost everyone can enjoy strawberries. Used in smoothies, strawberries give great taste without added sugar, and the fresh fruit needs no additives to be considered a delicious snack. When eaten, a good-tasting strawberry satisfies the consumer, and improves mood in a way only tasty foods can. However, they are also healthier and more filling than most joy-inducing snacks. There are no negative after effects to eating strawberries, and they are almost as widely enjoyed as chocolate. Most people enjoy these fruits, and eating them more often would be welcomed. If everyone is required to eat strawberries, it would improve the overall mood and perhaps even lower depression rates.

Mandating strawberry consumption has many benefits and few disadvantages, but the details must be laid out carefully. Some people are allergic to strawberries, and exceptions must be made. Children and adults should also have to consume different amounts of the fruit, because their nutritional requirements are different. Each person will have to pay a strawberry tax as well; Alberta lacks strawberry suppliers, so larger quantities must be purchased from places such as California. The tax will supplement the purchase, as well as help develop a larger domestic strawberry industry. With the help of the tax, Alberta could very well become a strong strawberry producer, with fresh strawberries in the summer, and greenhouse strawberries off season. Because consumption is necessary, the growers will have adequate funds to operate in all seasons. If fresh strawberries become entirely unattainable at any point, frozen and freeze-dried will suffice.

As strawberries are extremely good for both physical and emotional health, there is no reason for people to not eat them, except in the case of allergy. Regular consumption will improve general health and increase life expectancy. They also serve as great-tasting snacks without the guilt factor of most good-tasting foods. If strawberry consumption becomes compulsory, it will also improve the industry in Alberta, and will reduce reliance on California’s crop. Because of the larger market, the growers will also benefit from the augmented business. Fruit sold in stores will also be fresher, which, to consumers is a great improvement. Nearly everyone will have the benefits of strawberries, which are direct benefits to quality of life.

Citations
http://en.wikipedia.org/wiki/Vitamin_C
http://en.wikipedia.org/wiki/Strawberry

Strawberry Variety Development

There are numerous cultivars (types) of strawberries available today, propagated by both runners and seeds. Each type is unique with its own advantageous and disadvantageous features; there is a suitable variety for almost all conditions, but none are completely efficient. Many of the cultivars commonly grown today are the result of selective breeding by researchers, and new cultivars continue to be developed.

Methods of Development:
Although modern technology can assist with growing, raising, and testing the new varieties, strawberry breeding remains almost unchanged. To create new cultivars, existing varieties are crossbred. The new plants must then be examined and tested over a period of two to three years, in order to determine whether they are suitable for commercial use. When a new variety is ready for the market, it must be reproduced on a mass scale to fill the fields.

New varieties are usually developed at large research facilities such as universities. Because most crosses do not result in a desirable strawberry, hundreds of new controlled combinations are made at the beginning a cycle. These are examined regularly, and the plants with favorable traits are retained for further development. After further testing and monitoring, successful varieties are grown on a larger scale for testing, and sometimes put on the market for growers to test. The amount of time it takes for a new variety to be completely ready for commercial use can vary greatly, often taking many years.


_{http://newsimg.bbc.co.uk/media/images/45605000/jpg/_45605948_strawberry2.jpg}

Developed Varieties:
Nearly every type of strawberry we consume today are the products of selective breeding in the past. The positive qualities of older varieties are bred together, and result in fruit suitable for commercial sales and home consumption. Examples of successful new varieties include:

V151
University of Guelph, Simcoe, Ontario 2007
(FL82-1452 x Selkirk) x (Chandler x 137A84)
The product of four different varieties of strawberries, this very new cultivar is still in researching stages and only recommended for trial use. Although it is very productive and bears high quality berries, it is susceptible to several diseases. Fruit size may begin to diminish in later harvests, and flavor can be inconsistent and sometimes bland. With these crucial deficiencies, it is likely this breed will never enter large scale production. However, it maybe be bred with more specifies for more effective outcomes.


_{the "Chandler" cultivar
http://www.kennedyseed.net/catalog/chandler3.jpg}

Wendy
AAFC, Kentville, N.S. 2006
(Sable x K91-2) x Evangeline
This variety is the result of three preexisting cultivars. Wendy was developed to improve the Evangeline variety, with larger fruit and higher production, while still retaining the early-season properties of its precursor. However, it is susceptible to verticillium wilt and has relatively soft skin, which decreases storage life. Although new, it is already in use, because it succeeds in improving the previous cultivar without gaining excessively detrimental effects.

Albion
University of California 2006
Diamante x Cal94.16-1
Marked by very high quality fruit and resistance to several diseases, this is a fairly successful cultivar. Disadvantages of Albion include inferiority to a similar berry -Seascape- in terms of productivity and winter hardiness. Although new, Albion is already on the market for for large scale annual production because of its many strong features. Lower production is also outweighed by the quality of the fruit and by the large percentage of suitable crop.

Genetic Modification:
Strawberries are mostly altered by means of traditional breeding (with technological assistance), and are rarely genetically modified. The main use genetic modification has had for strawberries is to increase shelf life, but the most well-known is the infamous fishberry.

A common belief that is widespread over the internet is that some types of strawberries contain genes from the Arctic Flounder that make them frost resistant. Sources go as far as to claim people getting fish allergies from eating strawberries, and anti-GM enthusiasts bring it up in nearly every case against genetic engineering. Mention of the fishberry is an effective way to back their arguments, because they make it sound like the strawberry is actually bred with fish.

However, fanciful Franken-berry tales aside, there is little fact to back the fishberry. The only event in which fish genes were ever transferred to a fruit was during a tomato experiment back in 1991. The experiment did not go well, and has never been extended to strawberries. While there may have been some mention of creating frost-resistant genetically modified strawberries, it has never come into practice; no strawberries grown and sold today contain fish genes. Furthermore, had the fishberry existed, the fish genes would most likely not be able to cause allergic reactions, since the codes used for genetics are universal, and the genes are not actually taken form a fish. Instead, the effective genetic information is taken and implemented in the fruit. In short, fishberries (sadly) do not exist! D:


_{http://www.geo-pie.cornell.edu/assets/jpeg/fishberry.jpg}

Citations:
http://www.berries4u.com/nursery.htm
http://www.flintbox.com/technology.asp?page=3947
http://www.flintbox.com/fbox.vic?sID={E5007448-7FC5-4748-A98F-165AEA5E810E}&swID=02BC2C489B174811B49A02729E44A485
http://news.bio-medicine.org/biology-news-2/UF-researchers-develops-new-strawberry-varieties-11871-1/
http://www.omafra.gov.on.ca/english/crops/facts/strawvar.htm
http://www.innovationaccess.ucdavis.edu/strawberry/program.htm
http://www.bionetonline.org/English/Content/ff_cont3.htm
http://www.geo-pie.cornell.edu/media/fishberries.html

Commercial Strawberry Use

There are numerous products that involve strawberries in some way. The largest industry is strawberries for food purposes, but there also exists beauty and health products that contain strawberry extracts. Strawberry pigments can also be as an acid/base indicator

Whole Strawberries:
The majority of strawberries sold whole in stores (mostly grocery stores). These are the highest quality sold, because they are usually eaten raw. They can be frozen or fresh, and can be consumed by the customer either directly, or with preparation. Some choose to make their own strawberry products from purchased, such as preserves, pies, and smoothies.


_{strawberries are sometimes sold in these trays
http://www.logistictrade.com/store/images/strawberrybox.jpg}

Fresh strawberries are sometimes more expensive than frozen, because they are higher quality, and cannot be stored. The price may also vary by season; off-season fruit will generally cost more. In Calgary, fresh strawberries in season cost from $2 to $3 and frozen strawberries are usually $2. _{note: these prices are based off the lowest at the time.}

Preserves:
Most strawberries in the preserve industry are used in the production of jams, although marmalade and spreads can also be made. Strawberry jam is one of the most popular types of jam, and can be made fairly easily using through the use of large scale commercial methods. Although strawberries are low on pectin (the gelling agent responsible for jam setting), jam can still be made without adding more.


_{strawberry jelly
http://www.smh.com.au/ffximage/2008/03/18/jelly_gallery__535x400.jpg}

The quality of preserve strawberries can be significantly lower than whole ones, because there is no need for aesthetics. This means that the imperfect sections of ca fruit can be removed, leaving the berry still usable. Jams also demand less flavor from the strawberries, because the cooking enhances the taste, and sugar can be added to neutralize any sourness.

Many brands of jam are available on today's market, and prices vary depending on quality (ex. a gourmet jam would cost more). Most preserves are sold in glass jars of various sizes, and a 400g jar costs around $5 to $6.

Dried:
Strawberries can be freeze-dried and used in cereals and cereal bars. They are minor additions to the products, but can be used to improve nutrition and taste. As freeze-drying retains many of the original nutrients, it is a method of creating more balanced meals and snacks. Cost of the bars and cereals are usually not affected by the addition of strawberry bits, and vary depending on quality and brand.

Dairy:
Strawberry flavors can be found in almost every dairy product, from milk to ice cream to smoothies. Some are made with fresh berries, while others use extracted flavors. There are also a few products with strawberry flavor that do not contain strawberries at all!

Strawberry milk
Strawberry milk has recently gain a lot of popularity, and is one of the most common types of flavored milk. It can be made with fresh strawberries, strawberry milk powder, or strawberry flavored syrup. The strawberry milk sold commercially usually uses flavor extracts from strawberries, but it is possible to make it with fresh strawberries soaked in milk. There are also types of strawberry milk that do not contain any strawberries, mostly notably McDonald's strawberry milk. These are made with artificial flavors and colors.

Strawberry yogurt
Fruit yogurts have become common recently, and many types are being flavored with fruits. Many yogurts have fruit or fruit jam on the bottom, and most yogurt is flavored by the fruit being stirred into the yogurt.

Strawberry ice cream
Strawberry ice cream is traditionally made with mixing strawberry into the ice cream ingredients, and then proceeding with regular ice cream making procedure (freezing, stirring). Some types of commercial ice cream replace the fruit with artificial flavors, and some contain fruit pieces. There are also strawberry flavored sauces available as a topping for plain ice cream.

Smoothies
The smoothie industry is a new one, and one of the most common flavors is strawberry. Since smoothies are made from real fruit, frozen or fresh whole strawberries are used. Relatively large quantities of fruit are blended directly into the drink, and the nutrition from the strawberries makes smoothies a favorite of health advocates. Because smoothies have a very specific market, they can be relatively expensive, at about $5 per medium sized cup.

Milkshakes
Milkshakes are mostly made of milk and ice cream, so strawberry flavors come from either the ice cream, or added flavoring. Syrup is usually used in place of fresh fruit, because it has smaller pieces and added sugar.


_{a typical strawberry milkshake
http://kimandjason.com/blog/wp-content/uploads/2008/02/strawberry_milk_shake.png}

Bakery:
Many baked products and pastries contain some form of strawberries. In cakes, jam is ofter spread between layers, and preserved whole strawberries are a common topping. There are also a lot of strawberry pies, as it is one of the favorite flavors on the market. Numerous pastries are also made with strawberries, including strudels and tarts, to name a few. These desserts usually use whole fresh or frozen strawberries, but they are often cooked with sugar before use.


_{strawberry pie with whipped cream
http://www.ches.ua.edu/departments/nhm/faculty/lane/nhm253/pieStrawberry.jpg}

Beauty:
Today's beauty products are often available in with fruit extracts or scents. Almost every type of product is available in strawberry scent, and some integrate the natural benefits of strawberries into the formula.

Products
shower gels
+ shampoos
+ body scrubs
+ cleansers
+ exfoliants
+ lip balms
+ soaps
+ moisturizers
+ body butters
+ fragrances

Benefits
As strawberries are grown naturally, they are more gentle than chemical products. The only concern is strawberry allergy, but few people have this issue. The products that are only scented with strawberry gain a pleasant fragrance, and those that contain strawberries are improved by the benefits of strawberries. Because strawberries are mildly astringent (shrinks body tissues and tighten skin), it is desirable for facial products. They also contain ellagic and salicylic acids, which prevent cancer and clean pores, respectively. Malic acid in the strawberries are also helpful for teeth whitening. Beauty products that contain extracts from strawberries may have similar helpful properties, as long as they are not suffocated in chemicals.


_{strawberry body butter from The Body Shop
http://embaladoparaviagem.files.wordpress.com/2009/03/strawberrybutter2.jpg}

Citations
http://www.simplybritishfoods.com/index1.html
http://en.wikipedia.org/wiki/Jam
http://en.wikipedia.org/wiki/Strawberry
http://en.wikipedia.org/wiki/Strawberry_milk
http://en.wikipedia.org/wiki/Yogurt
http://en.wikipedia.org/wiki/Ice_cream
http://en.wikipedia.org/wiki/Milkshake
http://www.bellasugar.com/1043295
http://www.pioneerthinking.com/sh_strawberries.html
http://www.esthernaturally.com/esther/25/strawberries-for-a-whiter-smile/

Strawberry Processing

Strawberries are found in a variety of products, from food to beauty. Each require different methods to achieve, and processing can be vastly different. Varying grades of strawberries are used differently, and season can also determine the market at which the fruit is aimed.

Harvesting:
Strawberry harvesting has not changed much over the years, and are mostly done by hand. Some machines have been developed, such as the strawberry-picking robot, but they are not as effective as hand-picking. Strawberry picking is very labor-intensive, and requires skilled workers that can determine the ripeness of fruit that is still on the stalks. After picking, strawberries are processed differently for different uses.

Fresh Consumption:
Most strawberries go directly to the market and are eaten fresh by consumers. Because strawberries are highly perishable, the berries are packed into trays by the pickers immediately after removal from the plant. They are then sent to forced-air cooling facilities and cooled to 1 degree Celsius. The trays are stacked onto pallets and cool air is forced through the package to first lower, then maintain the temperature. Air should be pulled through the trays by pressure differentiation rather than blown through, to minimize damage. Since strawberries do not die after picking, and continue to produce heat, lowering the temperature is essential to ensure the natural heat doesn't ruin the fruit. Humidity must also be controlled, because dryness with dehydrate the fruit and moisture may accelerate decay. At these ideal conditions, strawberries have a maximum storage life of 5-7 days. After cooling, the pallets are loaded onto delivery trucks with similar cooling and humidity systems, and sent to the market. It is desirable for strawberries to be on the shelf less than 24 hours after picking, but due to distance factors, is only achievable in places with large strawberry industries.

_{automatic fruit washers are used
http://www.globaltrading.net/washer2.jpg}

Frozen:
Frozen strawberries are cooled in a similar method as the fresh berries. Once cooled, they are sent to a cleaning and packaging facility, which includes a machine that moves the strawberries on a conveyor belt. The berries first pass through some workers that remove the stems by hand, a task the machine cannot accomplish. After stem removal, they are placed on a flumes that deliver them to the next step. A vibratory de-waterer is used to remove the water from the flumes, and the fruit is then passed through two bubble washes. The strawberries then go through a vibratory fruit sizer, that shakes the berries over variously spaced bars to determine size. The sorted berries are sent to different inspection belts and graded on inspection belts, where substandard fruit is also removed. They are then passed through a metal detector for safety reasons. Before freezing, the fruits are packaged in pallets, and stacked. Because it is dangerous to leave fruit at moderate temperatures for extended periods of time, the freezing process must be very fast. Blast freezers are used, which forces very cold (-35 to -40 degrees Celsius) air through the pallets very quickly (10 to 15 m/s). Essentially, is it an extreme version of the cooling system used after harvest. This makes the cooling procedure much faster, and can cool larger quantities. Once the fruit is frozen, it is loaded onto delivery trucks and sent to the market.

Freeze-drying:
Freeze-drying is the process in which the all the moisture is removed from the fruit, resulting in a completely dry strawberry that can be restored to its original properties with the addition of water. It is not used commonly; currently freeze-dried strawberries are only found in novelty foods, cereals, and snack bars. Although it is possible to reconstitute the berries with minimal alteration, it involves very specific and costly conditions that the average consumer will not be able to meet at home. Therefore, freeze-drying is not considered an effective method for maintaining strawberry freshness.


_{astronaut strawberries, a novelty food
http://www.edusci.co.uk/design/astronaut_strawberries_p.gif}

To freeze dry, the strawberries are first flash frozen. This process involves exposing the fruit to temperatures well below freezing temperature. The strawberries are frozen very quickly with the process, and then placed in a vacuum. In the vacuum, the ice sublimates into vapor, without passing through the liquid stage. Temperatures are very low, and at -50 degrees Celsius, 98% of the moisture can be removed. Heat is then added to accelerate sublimation and then low temperature condenser plates solidify and remove the vaporized water from the vacuum. After freeze-drying, the product is sealed in moisture and water free packaging and sent to the market.

http://www.calstatela.edu/faculty/hsingh2/articles/strawberry.research.pdf
http://www.berries4u.com/harvest.htm
http://www.globaltrading.net/strawberry_processing_flowchart.htm
http://www.choicesmagazine.org/2004-1/2004-1-02.htm
http://www.bae.ncsu.edu/programs/extension/publicat/postharv/ag-413-2/index.html
http://books.google.ca/books?id=ERoAm13YF8IC&pg=PA188&lpg=PA188&dq=blast+freezer&source=bl&ots=H6-W2qj1h2&sig=ZvfRZufwjmiIs5l_UmmeGyxJAcE&hl=en&ei=tDMjSoHpKpL2tAOCroGMBA&sa=X&oi=book_result&ct=result&resnum=5#PPA188,M1
http://en.wikipedia.org/wiki/Flash_freezing

Aberta Strawberry Care

General Production:
Strawberries are produced through several different methods, and each suit certain purposes better. There is plasticulture for large scale commercial, rows and mounds for colder climates, and greenhouses for off-season growth. For more information, visit the Evolution of Strawberry Cultivation entry.

Cultivars (types) of strawberries are also abundant; each cultivar has advantages and disadvantages and are better suited for different conditions. Some have better flavor, but smaller berries. Others have high yields and good-quality fruit, but are only suitable for warm environments. The perfect strawberry has yet to be developed, but careful consideration and research can find a variety suited for almost any condition.

Strawberries are organized into categories that specify harvest season. Traditionally, they are sorted in to June bearing and ever-bearing. Ever-bearing strawberries grow several crops a year, which is desirable for the gardening hobbyist, or off-season production. June-bearing plants only bear fruit in early summer, but the yields are larger than ever-bearing plants. The higher quality berries of the June bearing varieties, combined with the less labor-intensive work (one harvest instead of several), make it the most common type for commercial uses. Recently, research has discovered that there are actually three basic types instead of two, the other being the day-neutral type. Day-neutrals are now becoming the favorite for home growing, since they are not affected by day length and produce strawberries year round. The overall yields of day-neutrals are large, but the numerous harvests required are impractical for commercial growers.

Alberta Growing:
While there are many strawberry farms that supply strawberries to Alberta (mostly from California), Albertans may still choose to grow their own. Approximately 450 acres (1.8km²) of Alberta's land is dedicated to strawberry growth, used for U-pick farms, farm gate sales, farmers markets, or hobby gardening.

To grow strawberries in Alberta involve careful choice of variety, since the climate is harsh and unsuitable for many cultivars. Commonly grown types include:

Kent:
June bearing, high yielding, high quality fruit, slightly mildew susceptible


_{Kent strawberries
http://www.veseys.com/ca/en/images/products/small/2255.jpg}

Glooscap:
June bearing, high yielding, disease resistant

Bounty:
June bearing, medium yielding, large fruit

Ogallala:
Ever-bearing, hardy, consistent producer, sweet berries

Fort Laramie:
Ever-bearing, large fruit, tolerant of cold

Tristar:
Day-neutral, medium to high yielding, good flavor, disease resistant

Fern:
Day-neutral, medium to high yielding, good flavor, attractive fruit

Seascape:
Day-neutral, medium to high yielding, large firm fruit, good texture

Growing Procedure:
Strawberry plants are generally grown from runners, which can be purchased at gardening stores or from farms. They should be planted in sunny areas with loose, well drained soil. Avoiding low areas or making mounds is beneficial, as to avoid flooding. The runners should be planted about 25-30cm apart, on land that has not grown other types of berries. pH levels of 6-7 are desirable. Early April or May after the danger of frost has passed is the best time to plant, but June planting may be successful with diligent watering.

Before planting, fertilizer such as manure or compost should be used, and high nitrogen fertilizer should be applied regularly during harvest seasons. Regular soil cultivation is recommended to keep soil loose and remove weeds, and extra runners should be removed to reserve energy for fruit bearing. Moisture levels should be monitored; 3cm per week will help achieve maximum production. Extra flower stalks and buds should be removed after enough berries have begun to develop, as if there are too many berries, the quality will be affected. Birds are attracted to the berries, and can be a problem. Useful methods of bird-prevention include: frequent harvesting, noise makers, netting, streamers, and bird scare tape.


_{bird scare tape
http://www.gemplers.com/img/bird-scare-flash-R97100.jpg}

The strawberries should be picked as soon as they are completely red, but not before, because the fruit does not improve after picking. Depending on the type of strawberry, it may be necessary to harvest every other day for extended periods. Unharvested ripe berries are attractive to many unwanted pests, so all ripe fruit should be collected.

In the winter, mulching (covering) may be required. Many varieties of strawberries can be hardy up to Zone 2 (Calgary is Zone 3, a bit warmer) when mulched properly. Some colder places may not need mulching if there is a lot of snow early in the season. The best mulching material is wheat or rye straw, and the daily temperatures should be monitored to determine when to mulch. When the temperature reaches -7 degrees Celcius for several nights in a row is a good time to mulch. The mulch should be removed in early spring, as soon as the danger of frost damage has passed. Both early and late removal of mulch can be detrimental to plants.


_{Hay-mulched strawberries
http://garden.lovetoknow.com/wiki/images/Garden/thumb/4/42/Mulched_Strawberries.jpg/200px-Mulched_Strawberries.jpg}

Citations:

http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/agdex720
http://www.gov.mb.ca/agriculture/crops/fruit/blb01s19.html
http://www.growingalberta.com/recipes/living.asp?id=274