Strawberries (Fragaria ananassa) are indigenous to both
the northern and southern hemispheres. The wood strawberry,
one of the most widespread varieties, was found in North Africa,
while indigenous peoples of both North and South America long
used and cultivated meadow strawberries. The first written
mention of strawberries occurred sometime between 234-149
BC in the writings of Cato, a Roman Senator. Initial descriptions
were primarily for medicinal uses of the plant rather than
the benefits of the fruit. They were later described in literature
around 1000 AD, and the first sketch of the plant was printed
in 1484. Cartier brought strawberries back to France from
his first trip to Quebec in 1534, and the explorer Hariot
introduced other plant specimens to London from Virginia.
Native North American plants were found to be superior to
European varieties in size, flavor and beauty. In the 18th
century, one of the first cross breedings was made to improve
the strawberry. Cultivation of strawberries for larger fruit
was first described by the gardener at Versailles in 1697.
Harvested fruit, likely from nearby woodlands, was first
sold in the London markets around 1831. The name strawberry
has a variety of possible origins. In London, children collected
the berries, stringing them on pieces of straw and then selling
them as “straws of berries”. Straw was commonly
used to mulch the plants, and the runners of the plants are
said to be strewn or dispersed around the plant. In some literature,
the fruit is referred to as “strewnberry”.
Description:
Strawberry plants are grown in stock nurseries and transplanted
to fields to grow for another three months before producing
fruit. The plants continually produce fruit throughout the
production cycle, and during peak season berries are harvested
every three days. The fruit is picked, sorted and packed by
hand in the field. Fruit for processing is washed, sorted
and frozen to retain the best flavor and appearance until
prepared. For dried product, strawberries are sugar infused.
The sugar acts as a humectant replacing the natural moisture
to preserve the fruit, and providing uniform fresh color and
sweet taste. Infused dried strawberries are particularly suited
for cereals, trail mixes and granolas, snack blends as well
as all bakery applications.
Strawberries are nutrient dense fruit. In addition to being
low in fat and calories, they are naturally high in fiber,
vitamin C, folate, potassium and antioxidants. Research evidence
continues to grow, showing that in addition to advancing heart
health and reducing various types of cancer risks, strawberries
have been shown to enhance memory function and aid in the
management of rheumatoid arthritis.
Harvest:
China harvests strawberries in late spring. All fruit is
picked by hand and processed to order.
Types & Sizes:
Whole Dried Sweetened
Diced Dried Sweetened
Packing:
Bulk Packing – net weight 4/5 lb. bags per carton
(20 lbs.)
Origin: