Intelligence

Strawberry

Market Intelligence of Strawberry
Scientific Name
Fragaria ananassa
Top Producer
China
Top Exporter
Spain
Top Importer
United States
Real-time Price help
Dec 18
Apr 19
$3.5
-5.4%Monthly
Production Volume
1997
2016
9.12M tons
+4.3%Yearly
Export Value
1997
2016
$2.88B
+5.5%Yearly

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

Real-time Wholesale Market Prices of Strawberry
WarningBeta

Global Average Price

$3.50

USD per kg
Yesterday
-
Last week
-2.4%
Last month
-5.4%
Last year
-13.5%
  • Last updated on Apr 25

Price Volatility

+16.96%

17.0%
Medium
  • The Coefficient of Variance measures the volatility of price trends. The higher this value becomes, the more volatile its trend is.

Wholesale Price Trend of Strawberry

Top 5
Top 10
Top 20

Top Producing Countries of Strawberry

Total Production Volume

9.12M

Metric Ton
Last year
+4.3%
Last 3 year
+15.8%
Last 5 year
+35.6%
  • Reported for year 2016

Market Concentration

20.94%

High

Global Strawberry Production Trend

Top 5
Top 10
Top 20
Country
Production Volume
in 2016
Rank in
Production Volume
Production Price Range For Last 5 Years
China
3,793,864
1
United States
1,420,570
2
Mexico
468,248
3
Egypt
464,958
4
Turkey
415,150
5
$ 0.00
$ 1.00K
$ 2.00K
$ 3.00K
$ 4.00K
$ 5.00K
Unit: USD/ton

Suppliers of Strawberry

Registered Suppliers For
Strawberry
3,109
Learn more about
China
22.68%
Egypt
10.16%
United States
5.69%
Turkey
5.66%
India
4.12%
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Season of Strawberry

No seasonality data
As of now, there are no countries available.

Market Details of Strawberry

Usages

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

Storage

Temperature
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).

Preparation /Processing Procedure

Strawbery
Production volume of strawberry of different varities is counted as
300000 tons per year in Spain.

Quality Attributes

Quality Factors for strawberries
The factors which are important for strawberry quality include:
- degree of ripeness, generally judged by percentage of pink or red color
- gloss, an indication of freshness and absence of water loss
- absence of defects such as decay, bruising, and shriveling
- flavor, determined by sugars, acidity and flavor volatiles
- berry size and uniformity
- firmness, absence of soft, overripe or leaky berries
- price and availability.

Quality Standard Grades & Measures

Grades of Strawberries
1. U.S. No. 1 consists of strawberries of one variety or similar varietal characteristics with the cap (calyx) attached, which are firm, not overripe or undeveloped, and which are free from mold or decay and free from damage caused by dirt, moisture, foreign matter, disease, insects, or mechanical or other means. Each strawberry has not less than three-fourths of its surface showing a pink or red color.
a. Size. Unless otherwise specified, the minimum diameter of each strawberry is not less than three-fourths inch.
b. Tolerances. In order to allow for variations incident to proper grading and handling the following tolerances, by count, are provided as specified:
1) For defects. Not more than 10 percent for strawberries in any lot which fail to meet the requirements of this grade, but not more than one-half of this tolerance, or 5 percent, shall be allowed for defects causing serious damage, including therein not more than two-fifths of this latter amount, or 2 percent, for strawberries affected by decay.
2) For off-size. Not more than 5 percent for strawberries in any lot which are below the specified minimum size.

2. U.S. Combination consists of a combination of U.S. No. 1 and U.S. No. 2 strawberries, except for size: Provided, That at least 80 percent, by count, of the strawberries meet the requirements of U.S. No. 1 grade.
a. Size. Unless otherwise specified, the minimum diameter of each strawberry is not less than three-fourths inch.
b. Tolerances. In order to allow for variations incident to proper grading and handling the following tolerances, by count, are provided as specified:
1) For defects. Not more than 10 percent for strawberries in any lot which are seriously damaged, including therein not more than one-fifth of this tolerance, or 2 percent, for strawberries affected by decay. No part of any tolerance shall be allowed to reduce for the lot as a whole, the percentage of U.S. No. 1 strawberries required in the combination, and individual containers (cups or baskets) may have not less than 65 percent U.S. No. 1 strawberries: Provided, That the entire lot averages within the required percentage.
2) For off-size. Not more than 5 percent of the strawberries in any lot may be below the specified minimum size.

3. U.S. No. 2 consists of strawberries which are free from decay and free from serious damage caused by dirt, disease, insects, mechanical or other means. Each strawberry has not less than one-half of its surface showing a pink or red color.
a. Size. Unless otherwise specified, the minimum diameter of each strawberry is not less than five-eighths inch.
b. Tolerances. In order to allow for variations incident to proper grading and handling the following tolerances, by count, are provided as specified:
1) For defects. Not more than 10 percent for strawberries in any lot which are seriously damaged, including therein not more than three-tenths of this tolerance, or 3 percent, for strawberries affected by decay.
2) For off-size. Not more than 5 percent for strawberries in any lot which are below the specified minimum size.

Size Variation per Specie

Size
Strawberry fruit range is size by variety and as the season progresses. Many new varieties produce very large fruit that are over 2 inches long and more than an inch in diameter. There are grade standards for strawberries related to diameter. U.S. No. 1 fruit must be at least 3/4 inch in diameter and U.S. No. 2 fruit must be at least 5/8 inch in diameter.

Packaging Methods

Package
Strawberries have to be picked as carefully as possible, directly into the consumer package. This is especially important when aiming at long shelf-life.

The perforation of the package makes chilling more efficient and improves shelf-life. Strawberries withstand transportation better in punnets than boxes. Early and peak season strawberries, when picked ripe and packed in a modified atmosphere, have a shelf-life of over a week, making export possible.

Preservation Methods

Management of shipping temperatures.
Management must also determine the temperature at which fruit will be allowed to be shipped. It is highly recommended to cool berries to 0°C before shipment, especially if pallet covers and modified atmosphere (MA) are to be used. Transport vehicles do not have the capability to cool product but only have the capability to maintain product temperature. This is a critical area where commitment to quality must be balanced with market demands and volume flow. Shipping strawberries across country at temperatures warmer than 0°C will greatly reduce fruit quality and shelf-life.
Sales in Retail Trade
Stores and supermarkets can do their part in ensuring faultless strawberry quality. They can store strawberries in cold rooms, bring out only small amounts at a time or sell them directly from the cold counter.
Transportation
Shelf-life can be improved by maintaining low transport temperature. Damage from transport can be minimized by using vehicles equipped with gas suspension during long distance transport, by binding up the box piles and securely fastening the pallets.
Storage
Strawberries survive best in low temperature (+2C) and in sufficient relative humidity (RH>85%).
Chilling
Temperature is the most important factor affecting the shelf-life of strawberries. Strawberries have to be chilled to below +5 C as soon as possible after picking. Chilled strawberries transport better than chilled ones.

Addition Information

Usages
Storage
Preparation /Processing Procedure
Quality Attributes
Quality Standard Grades & Measures
Size Variation per Specie
Packaging Methods
Preservation Methods
Additional Informations

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