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

Evolution of Strawberry Cultivation

There is evidence that humans have been consuming strawberries since the Stone Age, but it was much later that we began to cultivate and produce strawberries on a large scale. Today, there are strawberry farms and greenhouses; massive acreages are dedicated to the strawberry industry.

Romans
Early usage history of the strawberry dates back to the Romans, though written references are few and brief. Generally cited as growing in the wild, it is likely that cultivation had not yet begun.

"With thine own hands thou shalt thyself gather the soft strawberries growing beneath the woodland shade." - Metamorphoses, Book 13 by Ovid (8AD)

However, it is possible that a few growers existed, as there were some who used strawberries for their medicinal purposes.

Early France
By the 1300's, the French began to transplant Woodland Strawberries (Fragaria vesca) from the wilderness. At this point, strawberries were mostly grown for ornamental purposes. High class people including King Charles V planted extravagant crops in their gardens. These strawberries were tended to carefully and fertilized well. Runners were transplanted to empty sections, ensuring the quantities never dwindled. The industry had not yet developed by this point, but specific strawberry-growing methods were already in the making.

By the 1500's, instructions were available on strawberry growth. In Charles Estienne and Jean Liebault's L'Agriculture et Maison Rustique (1568), it was prescribed to replant the fields every three years, a method still in practice today. Hoeing and fertilization were also indicated, suggesting that cultivation at that point was fairly similar to today's home-grown methods.

Early England
During the 1400's, references to strawberry cultivation had already appeared. The Bishop of Ely grew strawberries in his Holborn garden to such success that it was mentioned in Shakespeare's Richard III. By the 1500's, physicians and apothecaries began to grow strawberries because they believed it had medicinal uses; books were written on the benefits of strawberries. Demand rose and regular farming of strawberries was established.

Although there is little information on the methods of cultivation used in England from that period, it is likely they grew strawberries with similar technique as France. In Tusser's Five Hundred Points of Good Husbandry (1557), strawberry growing is said to be a good form of employment for women. The most common species grown in England was also the Woodland Strawberry (Fragaria vesca), because of their abundance in the wild and easy transplant by runners.

Other Early Growers
Strawberries are found in the wild around the world, but most of the cultivation history has not been documented. There are earlier growers than the abovementioned, but minimal information has survived.

China: As strawberries also grew natively in Asia, it is thought that the Chinese have used strawberries for supposed medicinal purposes since th 26th century BC. However it uncertain when strawberries began to be cultivated.

Natives: North American natives did not grow their own strawberries, but foraged whatever grew in the wild. When American settlers came into contact, strawberries were traded, and the settlers soon began to grow their own.

Today
Several methods of cultivation are available today; each are effective for different uses. Some require newly developed technology, but early cultivation principles remain

Rows and mounds:
This method can be used for both home grown and commercial strawberries. The strawberries are planted on raised rows or mounds of dirt, and reused each year. The purpose of the rows and mounds is drainage: the excess water will flow down to the lower ground between the plants, so the strawberries do not flood (too much water can kill a plant). It also makes harvesting easier, as the harvesters are able to walk between the plants. Although the yields are typically lower than the plasticulture (see below) system, it is used in places with colder climates (shorter growing season), since it doesn't require replacing plants each year.

The principles of this method is similar to those of early strawberry growers. Although technology has made it more efficient, with better fertizilers, tools, and irrigation, the basic techniques are the same, and strawberries are still harvested by hand.


_{outdoors rows
http://www.serviceberryfarms.com/images/strawberry_rows2.jpg}

Plasticulture:
The plasticulture method is the most common method is the most common method for commercially grown strawberries. As with the previous method, the plants are grown on raised beds. Each year, new beds are formed and covered with plastic. Irrigation tubing is run under the plastic. Holes are punch in the top of the plastic and plants are planted in the holes. This ensures that the only vegetation growing is the strawberries; weeds are suffocated beneath the plastic. After the harvest, the plastic is taken off, and the plants are plowed down (killed).

Plasticultue is an effective method for mass production because strawberry plants decrease in production after two years, and annual replacement ensures a full harvest. A drawback is that it requires a longer growing season, since each year uses new plants. However, most strawberries are planted in warm locations such as California, so this is not an issue. The cost of plasticulture is also more than traditional methods, because of the extra work each year, but a larger harvest compensates for the price.


_{http://upload.wikimedia.org/wikipedia/commons/2/26/Plasticulture.jpg}

Greenhouses:
Greenhouses have been used for horitcultural purposes for centuries, but it is not until recently that strawberries have been grown. They are still very uncommon for the purpose, and are usually only used when off-season strawberries are not available. The cost is high, and yields are not high, but they ensure that strawberries can be grown at any time.

The Belgians and Dutch have relatively large greenhouse strawberry industries, as they have little access to imported fruits. However, it is an impractical method in most countries as off-season strawberries cost less to transport than to grow in greenhouses. Some research has gone into improving the method for commercial uses, but as of late, it is still an uncommon method in most parts of the world.


_{http://farm3.static.flickr.com/2412/2272317978_030cd64ec9.jpg}

References:
http://www.nal.usda.gov/pgdic/Strawberry/book/bokthree.htm
http://en.wikipedia.org/wiki/Strawberry
http://en.wikipedia.org/wiki/Woodland_Strawberry
http://www.growing-strawberry.com/techniques-for-strawberry-cultivation/
http://www.historyofthings.com/history-of-strawberries
http://www.hort.cornell.edu/department/faculty/pritts/grnhouse.html