There are two primary types of blueberries: highbush (Vaccinium corymbosum) and lowbush (Vaccinium angustifolium). Highbush varieties are typically cultivated, while lowbush varieties are often wild and smaller in size. The fruit ripens 50-65 days after blossoming, marking the end of the growing cycle. After harvesting, small twigs and leaves are separated by air at the mill, and the blueberries are then graded, washed, and inspected for ripeness.
Fresh blueberries undergo a meticulous process to ensure quality. After washing, they are hand-sorted to remove any green or unripe berries, then packed in small baskets (473ml or 946ml). These baskets are typically overwrapped with cellophane to preserve freshness and are stored at refrigerator temperatures between 32°F and 35°F. Properly stored blueberries can maintain their freshness for 4 to 8 weeks, making them a reliable and long-lasting fresh product for consumers.
Blueberries are not only popular for their taste but also for their health benefits, being rich in antioxidants, vitamins, and dietary fiber. The growing interest in blueberries is largely due to increased awareness of their nutritional value and versatility in recipes, from fresh consumption to baked goods like muffins and pies.
Botanically, blueberries belong to the Vacciniaceae family, a subfamily of Ericaceae, which includes acid-loving plants like azaleas and rhododendrons. Because of these soil preferences, blueberries are best suited to well-drained, acidic soils, commonly found in regions such as North America, which is the leading producer of commercial blueberries.
As demand for healthier food options continues to rise, blueberries have become a profitable crop, especially for small farmers. Their adaptability to specific environments, high market value, and consumer appeal ensure that blueberry cultivation will remain a significant and growing agricultural industry.
Blueberry Farming: Cultivation, Harvesting, and Market Growth
