Cranberries for Breakfast Cereals, Snacks and Bars
Cranberries are a native North American fruit, firm in texture, crisp and tart in flavor, and naturally bright red in color. Year-round, cranberries are processed into juices, jellies, dried fruits and other products. Cranberries require cool temperatures, as they grow on low-growing vines, in marshes or bogs that can produce for 100 years. Water resources are critical to production for frost protection, harvest method and winter protection. Cranberry crop production areas are in both the Western and Eastern parts of Canada, and also in Wisconsin.
Cranberries were first called ‘crane berry’ by the Pilgrims, because the blossom resembles the head of a crane bird,” explained Kristen Girard, principal scientist at Ocean Spray Cranberries, during a presentation titled, “Cranberries–Your Fruit Solution for Breakfast Cereals, Snacks and Bars,” at Prepared Foods’ 2009 R&D Applications Seminar-Chicago. The growing season begins in April, and berries are harvested in September and October. Midsummer, every flower must be pollinated by bees in order for the fruit to develop.