Product Intelligence

Strawberry

Similar Names
Fragaria ananassa
Top Producer
Armenia
0544 Strawberries
Top Exporter
Mexico
081110 Strawberries, (uncooked steamed or boiled), frozen
Spain
081010 Strawberries, fresh
Top Importer
United States
081110 Strawberries, (uncooked steamed or boiled), frozen
081010 Strawberries, fresh
Wholesale Prices
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$ 3.53 per kg
+7.2%
Jun, 2019
Feb 4
Jun 17
Product Intelligence of Strawberry

Definitive Guide to Strawberry

Everything you need to know about the basics, production, export and import of Strawberry.
Product Description
General Information

-The common strawberry, grown in many varieties in both Europe and America, is Fragaria × Ananassa, the result of the hybridization of F. chiloensis, believed to be indigenous to Chile and to the mountains of W North America, with the wild strawberry (F. virginiana) of E North America which was noted for its fine flavor.

-Low herbaceous perennials with edible red fruits, Strawberry fruit are small, bright red cone berries, densely covered with small seeds, with juicy red pulp, has a sweet taste and characteristic aroma.

-Most countries developed their own varieties and those are often specially suitable for the climate, day length, altitude, soil type.or type of production required in a particular region.

-Chandler, Sweet charli, Rosa linda, Camarosa those are examples of varieties.

-Traditional strawberry plantation methods, preparing soil before planting, strawberry planting in ridges, small strawberry plants come directly from nursery to be set on the soil. 

-Strawberries can be eaten fresh, cooked or frozen too.

General Information

-Fragaria x ananassa, "x" in its name indicates that strawberry is of hybrid origin, Strawberry are coming from two different species.

General Information

*08111000

-Strawberries, Fruit and nuts, uncooked or cooked by steaming or boiling in water, frozen, whether or not containing added sugar or other sweetening matter.

*08101000

-Fresh Strawberries  Botanical Name : Fragaria ananassa.

*08134090 

-Dried other fruits.

*08135020

-mixture of dried fruits.


-Camarosa has superior shelf-life and handling characteristics, 

-The fruit is very large and firm.

-Produce early-season to mid-season.



-The Sweet Charlie strawberries are medium in size, but, as the name suggests, deliciously sweet, and have a relatively low acid level.

-They are produce in the early season.

-Originally developed in California and have proven to produce exceptional yields.

-The strawberries vary from being long and wedge-shaped to large and conical. They are a brilliant red color, glossy, and have an exceptional flavor profile.

-Very large, firm.

-Produce early-season to mid-season.

-Frozen product prepared from sound, properly ripened fresh fruit of the strawberry plant by stemming, proper washing, sorting, and proper

draining, may be packed with or without packing medium, and are then frozen in accordance with good commercial practice and maintained at temperatures necessary for the preservation of the product.

-Strawberries are graded by : Flavor, Texture, Color, Size, Shape.

*Flavor

-Good flavor means that the product has a good characteristic normal flavor and odor, and is free from objectionable flavors or objectionable odors of any kind.

-Fairly good flavor means that the product may be lacking in good

characteristic normal flavor and odor but is free from objectionable flavors or objectionable odors of any kind. 

*Color

-"A" classification. means that the frozen strawberries as a mass possess a reasonably uniform good characteristic pink to red color which is not more than slightly affected by a dull, gray, or reddish-brown cast.

-"B" classification means that the frozen strawberries as a mass possess a fairly uniform good characteristic pink to red color which is not materially affected by dull, gray, or reddish-brown cast.

*Size

-Small size means whole frozen strawberries that measure less than 5/8 inch in diameter.

-Medium size means whole frozen strawberries that measure 5/8 inch to 1-1/4 inches, inclusive, in diameter.

-Large size means whole frozen strawberries that measure more than 1-1/4 inches in diameter. 

{fresh}

-Fresh strawberries are graded by : Flavor, Texture, Color, Size, Shape,Defects and Disease, Shelf Life.

*Flavor is related to degree of ripeness. Fruit that is harvested at full ripeness will have the highest sugar content and flavor. However, fruit is often harvested prior to full ripeness so that it is firm enough to be shipped.

*Texture Strawberry fruit should be firm but not crunchy. Excessively ripe fruit can be too soft.

*Color Strawberry varieties vary in color from deep red to red-orange. For a given variety, fruit should be fully colored, without white or green tips. Calyx color is also important. The calyx should remain green and healthy.

*Size 

-Strawberry fruit range is size by variety and as the season progresses.

-Small size means  that measure less than 5/8 inch in diameter.

-Medium size means that measure 5/8 inch to 1- 1/4 inches, inclusive, in diameter.

-Large size means that measure more than 1-1/4 inches in diameter. 

*Shape Strawberry fruit should be well developed and normally shaped. Varieties vary slightly in shape, but most are conical.

General Information

-Fresh

-Freezing Whole Strawberries with a Syrup Pack: The syrup used is a very heavy one that is fifty percent sugar. To make it, simply dissolve four cups of sugar into four cups of warm water. Continue to stir the solution until it is clear and then chill it prior to using it. Prepare your strawberries by washing and drying and de-capping them. Then pack the strawberries into your chosen containers and leave the necessary headspace (see table above). Keep the strawberries from floating above the syrup by putting a crumpled up piece of wax paper or parchment paper on top of the fruit before sealing the containers. After everything is prepped, tightly seal the containers and put in the freezer to freeze.

-Freezing Strawberries Whole with a Sugar Pack: Wash and de-cap your strawberries. For each quart of prepared fruit, sprinkle three-fourths cup of sugar and mix in gently with the strawberries. Most of the sugar will dissolve (or, you can let the strawberries sit for about fifteen minutes). Afterwards, pack the strawberries into your chosen containers. If you are packing them into jars, be sure to reference the table above to ensure you leave appropriate headspace for the jars you are using. Tighten the lids/seal your containers, and place the strawberries into the freezer to freeze.

-Freezing Sliced Strawberries ,Freezing Crushed Strawberries: Prepare the strawberries by washing, removing the green caps, and discarding any bad strawberries. Slice or crush the strawberries (berries can be crushed partially or completely). Sprinkle three-fourths of a cup of sugar over each quart of sliced strawberries or crushed strawberries and mix in the sugar well. Pack the resultant berry/sugar mix into appropriate containers. Be sure to reference the table above to ensure proper headspace. Seal up the containers and then freeze.

Freezing Strawberry Puree: Freezing strawberry puree begins the same way as every other method of freezing strawberries: with fresh, clean, de-capped strawberries. After initial prep work is complete, crush the strawberries and press them through a fine sieve. An alternative method is to put them in a food processor/blender and blend into a puree. Although not required, adding three-fourths of a cup of sugar to each quart of strawberry puree sweetens well. Be sure to stir each quart until the sugar is dissolved prior to transferring the puree to your freezer containers. Again, ensure appropriate headspace in your containers.

Freezing Strawberry Juice: To freeze strawberry juice, you need to crush your washed, cap-less fruit. Then, the crushed strawberries need to be placed in a jelly bag and strained. The resultant juice can be frozen as is, or three-fourths of a cup of sugar can be added to each quart to improve flavor. It is best to steer clear of freezer bags when freezing strawberry juice. Use rigid plastic or glass containers. No matter the container, always leave 1.5 inches of headspace for strawberry juice freezing. Put the sealed juice containers in the freezer and freeze.


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Contributed By
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Shady Abdullah Mohamed
General Information

-Harvesting, sorting & grading.

-Transportation & Cool chain, to maintain the optimum condition to deliver high quality products.

-Pesticide traces, the whole plantation and production cycle have to be control to make sure that the final product is safe.

-Fertilization and irrigation program, Cultivation Expenses

Cost of planting material, Fertilizers & Pesticides, Mulching, Cost of Labour

-Experienced labors availability.

Agriculture Equipments & Implements.

Diseases Main diseases reported are leaf spot and grey mould. 

Disorders Albinism (lack of fruit colour during ripening) is a physiological disorder in strawberry. It is probably caused by certain climatic conditions and extremes in nutrition. Fruits remain irregularly pink or even totally white and sometimes swollen. They have acid taste and become less firm. Albino fruits are often damaged during harvesting and are susceptible to Botrytis infection and decay during storage.



General Information

-Handling cost

-Refrigerated storage cost

-Internal transportation cost and international ocean freight/air freight cost-Labor cost and packing materials

-Input costs: labor, mechanization, fertilizer, insecticides, pesticides, herbicides, fuel and electricity

-Strawberry exporter union.

- Harvesting volume in seasons

- Weather conditions in producing regions

Diseases Main diseases reported are leaf spot and grey mould. 

-Trade policies and agreements

Production
Intelligence on global production published on Tridge are based on the statistical data provided by UN FAO: Food and Agriculture Organization. We follow the FAO Code scheme of our data source and assign each page with its most closely associated FAO Codes.
This page is associated with the following HS Codes:
- 0544 Strawberries
FAO Code 0544 Strawberries
Export
Intelligence on global imports and imports published on Tridge are based on the statistical data provided by UN Comtrade: International Trade Statistics Database. We follow the HS Code scheme of our data source and assign each page with its most closely associated HS Codes.
This page is associated with the following HS Codes:
HS Code 081110 Fruit, edible; strawberries, uncooked or cooked by steaming or boiling in water, frozen, whether or not containing added sugar or other sweetening matter
HS Code 081010 Fruit, edible; strawberries, fresh
Import
Intelligence on global imports and imports published on Tridge are based on the statistical data provided by UN Comtrade: International Trade Statistics Database. We follow the HS Code scheme of our data source and assign each page with its most closely associated HS Codes.
This page is associated with the following HS Codes:
HS Code 081110 Fruit, edible; strawberries, uncooked or cooked by steaming or boiling in water, frozen, whether or not containing added sugar or other sweetening matter
HS Code 081010 Fruit, edible; strawberries, fresh

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