Cooking Series: Cranberries. Geography

Source: Food Print

Photo Source: Unsplash,

Geography

According to USDA statistics, Wisconsin produced 60 percent of the nation’s 8-million-barrel-strong haul in 2012, followed by Massachusetts, which produced about one-fourth of the nation’s total. It is the number one fruit crop for Massachusetts. Smaller yields come from New Jersey, Oregon and Washington. In Canada, British Columbia is the most cranberry-prolific part of the country. Most recently, Ocean Spray has expanded its bog operations to Chile.

Botanically, cranberries are Vaccinium macrocarpon, a member of the Heather (Ericaceae) family. Relatives include blueberries and bilberries. Neither bush nor tree, the American cranberry is an evergreen vine, with short, woody runner stems that creep along the ground. Cranberries’ ideal habitat is a low swampy bog and acidic, sandy soil.

Although they don’t grow under water, cranberries harvested for processing (juice, dried fruit, etc.) are done so by intentionally flooding the bogs (or “marshes”). The dislodged berries float to the top of the bog and are gathered using big scoops. “Dry” harvests are done for fresh berries, which represent just five to 10 percent of annual cranberry crops. (Most Americans get their 2.3 pound annual cranberry fill in their juice glass.)

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