Market Intelligence of Strawberry


Market Intelligence of Strawberry
Scientific Name
Fragaria ananassa
Top Producer
Top Exporter
Top Importer
United States
Real-time Price
Learn about the current and historical daily wholesale & production market prices of Strawberry by country.
Oct 18
Feb 19
$4.2 / kg
Production Volume
9.1M tons
Export Value

Overview of Global Strawberry Market

Featured below is a detailed overview of the global Strawberry market information. You can discover details including: top producing & exporting countries, real-time market prices, local product varieties, seasonality, production & export volumes, and more

Top Producing Countries of Strawberry

Global Strawberry Production Trend

Top 5
Top 10
Top 20

Overview of Global Strawberry Trade

Note that this information and related analysis is based on the statistics of HS code 081010 (Strawberries, fresh). Please visit the HS code page for more detailed information. You may also want to see all related HS codes of Strawberry.

Market Details of Strawberry


B2B Channel
Main distribution channels for fresh strawberries (imported and local production) are sold through multiple retailers, pick-your-own (U-pick farms) and other outlets (farm shops, greengrocers etc.) The major market channels for strawberries, as for most fresh produce, are the regional and national wholesale markets and the direct/local channel. Direct markets, including roadside stands, peddlers, farmers’ markets, and pick-your-own, are the dominant outlets for most minor production areas. Other local markets include direct deliveries to individual and small chain grocers and sales through local distributors. Processed product is used in manufactured goods such as desserts and jams, as well as being sold as frozen product. Food service Channel The involvement of strawberries in fresh juice and smoothie bars has helped direct fresh and processed product into the food service channel. The use of strawberries in fruit platters and salads has also contributed to sales of fresh strawberries within the catering industry.
Consumer Channel
Strawberry is used as fruit, direct eating. Used in smoothis and in fresh fruit salads. used in Desserts preparations used in strawberry cakes


The best way to slow spoilage is to quickly remove field heat and to maintain the berries as close to 0°C as possible. The cold chain should be maintained by storing, distributing and marketing fruit at 0 to 1° C. Any failure to maintain produce at low temperatures during handling, storage, and transportation will result in loss of quality and marketability. When the temperature of a strawberry is raised from 0 to 10°C, its deterioration rate increases two- to four-fold. This means that berries held at 20°C have only one-quarter to one-half the life expectancy of those held at 0°C. Market life will be reduced to only a few hours if strawberries are held near 30°C, as may occur in the field. Precooling (rapid removal of field heat) of strawberries is essential within 1 hour of harvest. Cooling delays of 2, 4, 6, or 8 hours reduces marketability by 20, 37, 50, or 70%, respectively, after holding the fruit at 25°C (Mitchell et al., 1996).

Addition Information

Supporting Documents
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