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| Frequently Asked Questions
(FAQ) |
Your Question has probably already been asked before.
Check out the FAQs by your category. If you cannot find what you
need, feel free to contact us and we will do our best to find your answer.
General Interest
Nutrition/Health Technical
Growing/Horticulture
General Interest
"Blue" Berries
Blue Color
Dried Blueberries
Flavor Freezing
Blueberries Gardening
Moldy Blueberries?
Organics Plants Serving
Size Size Storage Taste Terminologies Wine
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| Blue Color
Q: Why is the blueberry blue? |
A: The blueberry is a true-blue food. It derives
its bold coloring form the high content of anthocyanin. Anthocyanin
is a water soluble pigment that imparts colors ranging from blue to
shades of red.
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Blueberry color is an
important quality factor influencing fresh-market value and
the suitability of the berries of the berries for processing.
Their intense red to blue color, and high pigment content, makes
them a good candidate for colorant ingredients for foods. |
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Blueberries begin their
life as a little, green berry. What happens to transform them
into a plump, blue pockets of flavor?
- Fertilization of the ovary
- Flower swells rapidly for about a month and then stops.
- Green berry develops with no change in size.
- Calyx end turns purplish and rest of berry becomes translucent
in appearance.
- Next few days a light purple color begins to develop and
then deeper purple.
- During color change the berry volume increases rapidly.
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Intensity of pigmentation
increases during the first six days of color change. Therefore
most of the anthocyanin. is developed in the fruit during
this early stage of maturation. |
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| Terminologies
Highbush (Cultivated) and Lowbush (Wild)
Blueberries
Q: What is the difference between a cultivated
(Highbush) and a wild (Lowbush) blueberry? |
A: Both are blueberries. The lowbush is grown
in Northern Maine and parts of Canada. It is from a different plant,
but part of the vacinnium family. Both are blueberries,
both fit various needs of the food industry. For our promotions
however, we represent only the "highbush" or "cultivated" or "improved"
blueberries!
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| "Blue Berries"
Q: I
have a plant with blue berries in my yard. Can I eat them? |
A: Absolutely NOT! Like wild and cultivated
mushrooms, there are a lot of blue colored berries which are not
good to eat. Some are poisonous. Thankfully, most of
the bad berries do not taste good -- I have heard. But,
if in doubt, do not touch them! When are blueberries harvested?
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| Q: What is an organic
blueberry? |
| A: http://eap.mcgill.ca/CPBB_1.htm
Try this web site from Cascadian Farms in the State
of Washington. Check out the following page on organic blueberry
production: http://www.attra.org/attra-pub/blueberry.html |
Moldy Blueberries.
What happens if there is a white mold on the blueberries. It
is probably too late. Blueberries are grown in nature and there
are yeasts and molds that naturally occur in the environment.
Blueberries that you purchase should be free from molds when you buy
them and for a reasonable amount of time after you store them in the
fridge. If they are moldy right away, take them back to the
place where you purchased to discuss refund policy. You can
wash them off and eat them, but from my experience there will still
be an off taste. The molds are not harmful but not good tasting!
Typically -- if there is mold on the surface this is just the tip
of the iceberg! All we can say is sorry about that! It
happens when you are dealing with a natural product like blueberries!
| Applications (Manufacturing) |
| Q: I need tried and true bakery
formulas? |
A: Check out our Bakery Section for a number of formulas. If
you need something not in the site, send an e mail to: bberry@blueberry.org
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| Q: What is the best way to
add blueberries to my muffin batter and how much fruit should I
add? |
A: Blueberry muffins should contain 33% fruit,
or one lb. of fruit for every two lb. of batter. Blueberries should
be the last ingredient added to a muffin batter, just before the
batter is poured into the muffin pan. Avoid over-mixing as it may
cause breakage and color bleeding. Fresh, frozen or dried blueberries
are the best forms of blueberries for muffins.
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| Q: Does size matter? |
| A: Blueberries plants were selected from the
wild and they are natural. They produce berries of all sorts
of different sizes. We call this naturally sized. Some
food processors desire small berries, for items such as mini muffins,
and highbush blueberries do come in smaller sizes. Also, the
smaller the berry, the more skin to flesh ration exists. The
skin is where the blue pigment is stored which has the anthocyanin
and other beneficial substances. But, for most food
processing uses, we recommend that you do not lock yourself into
a berry size. Naturally sized berries are always the best
bet!
Resource: http://www.ushbc.org/technical.htm#Size
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| Q: How do I store frozen blueberries? |
A: Frozen blueberries come in cases that are
normally poly lined. Keep the seal in tact as long as possible,
and when used, re seal and keep frozen at: 0 to -10 degrees
F (-18 to 23 degrees C) Do not re freeze after they thaw!
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| Q: What is the shelf
life of a dried blueberry? |
| A: A dried blueberry should last up to 12 months
when stored in proper conditions. That is, they should be
stored away from intense heat and light. For freeze dried blueberries,
they have a shelf life of around 3 months at room temperature and
after that time should be stored in around 40 degrees F.
Resource: http://www.ushbc.org/technical.htm#Dried
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| Q: When should I use a dried
blueberry over a fresh or frozen? |
A: Dried berries are best suited for thick,
heavier batters, where use of other applications is limited. These
include formulations where fresh or frozen berries may rupture.
They are perfect for mini muffins or bagels. If using IQF berries,
be sure to add them to the batter when they are still frozen, as
this will minimize breakage of the berries.
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| Q: How do I make blueberry
wine? |
A:
- 8 gallon earthen crock
- 5 gallon glass bottle (or 5 one gallon jugs)
- rubber stoppers with one hole, to fit bottle
or jugs
- rubber or plastic tubing for water sealing and
racking
- juice press
- sterile bottles and corks for bottling wine
A water seal is used during fermentation. The water seal keeps
out oxygen (from the air) which causes growth of vinegar bacteria
in the wine. Carbon dioxide gas formed during fermentation escapes
by bubbling through the water of the seal. Fermentation is completed
when bubbling stops. Soon after fermentation, a sediment may
form on the bottom of the bottle. Siphon off the clear wine
down to this sediment. Wash out sediment and pour wine back
in the bottle until ready for bottling. Use sterile bottles
and corks for bottling and storing wine. Store in cellar or
other cool place.
Place ripe blueberries in earthenware crock.
Pour one gallon hot water over berries for every gallon of fruit.
Let stand three days, stirring twice daily. Press out juice. Add
three pounds sugar to each gallon juice. Stir thoroughly to dissolve
sugar. Let stand for three days. Strain. Pour into fermenting bottle
or jugs. Use water seal process. Bottle in six months.
If this sounds too difficult, may we suggest that you contact: Tomasello
Winery, Hammonton, New Jersey.wine@tomasellowinery.com
or visit the web site: http://www.tomasellowinery.com/
Tell them Tom sent you! |
| Consumer Questions |
| Q: Are re-frozen blueberries
ok after they have been thawed once or twice? |
A: The blueberries are ok to use, but they
will not have that great a texture.
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| Q: How do you properly freeze
blueberries? |
A: Freezing your blueberries is a great way
to enjoy your fruit throughout the year. After you buy fresh blueberries,
place them in a single layer on a cookie sheet. Be sure to not wash
the blueberries before freezing. After they are frozen, transfer
to an air tight plastic bag or freezer container and store. When
you are ready to use your blueberries, take them out and wash prior
using.
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| Q: How many blueberries is
equal to one serving size? |
A: Blueberries do come in a variety of size
classifications, from small (190-250 berries per cup) to extra large
(<90 berries per cup). One serving size of fresh blueberries
is equal to one cup, or 140 grams. This contains 80 calories, with
no fat, cholesterol or sodium. One serving also contains 5 grams
of dietary fiber, 19 grams of total carbohydrates, and 1 gram of
protein. Please checkout our section on Nutrition
Labels for a more complete answer.
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| Q: Where can I find blueberry
gifts -- non food type that is? |
A: Try the Blueberry Store, 525 Phoenix Street,
South Haven, Michigan 49090; tel: 800-889-3324; tel: 616-637-6322;
fax:616-637-8514; web site: http://www.theblueberrystore.com/
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| Q: How do I remove the blue
color from my clothes! |
A: I have always wondered why the blueberry
growers are always dressed in blue shirts, slacks, sweaters...Check
out the following sites: http://www.chemistry.co.nz/stain_frame.htm
The chemistry page suggests: Rinse fresh marks in cold water. Soak
any more difficult stains in a solution 1 Tbsp. vinegar in 1200
ml of warm water. Tide Laundry Detergent recommends: Soak up to
30 minutes by adding 1/2 scoop Tide with Bleach® per gallon of water.
Use a PLASTIC bucket. Weight the item with a WHITE towel to keep
submerged. Discard soak solution prior to laundering. http://www.tide.com/cgi-bin/detective.cgi
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| Q: Is there any way for me
to ripen blueberries? |
A: Place an apple in bag with your blueberries.
The ethylene from the apple will cause the blueberries to ripen
faster.
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| Q: How do I declump frozen
blueberries? |
A: Running the blueberries under running water
should help break up the clumps. Or you can give it a bit longer
time to thaw.
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| Q: When should I use a dried
blueberry over a fresh or frozen? |
A: Dried berries are best suited for thick,
heavier batters, where use of other applications is limited. These
include formulations where fresh or frozen berries may rupture.
They are perfect for mini muffins or bagels. If using IQF berries,
be sure to add them to the batter when they are still frozen, as
this will minimize breakage of the berries.
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| Q: Can the blue pigment be
extracted and used as a food or textile color? |
A: Sounds logical, but color experts say that
the pigment is actually red when extracted.
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| Q: When are blueberries harvested? |
A: This depends upon the region of North
America. The harvest normally begins in April in Florida and
lasts into November in the north of British Columbia. See
the U-pick section of our site for dates and locations
near you where you can see and get in on the harvest!
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| Q: Why do different blueberries
taste different? |
A: Although all of our blueberries are highbush
varieties, they actually come from a number of different varieties
developed through selection and plant breeding. There are
also a number of other variables, such as the time of harvest, location
of the plant, etc.
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| Q: Where do I locate a blueberry
harvesting rake? |
A: This is actually a tool used in the lowbush
industry. We either handpick or mechanically harvest our highbush
blueberries. But, we always get this question. So, here
is a place you can get a genuine blueberry rake: http://www.hubbardrakes.com/
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| Q: Where can I get a blueberry
juice? |
A: Try: http://www.ramagefarms.com/blueberry_juice.htm
We will ad more as we learn of companies. Please let us know
any other places you may discover! http://www.tropico2000.com/blueberry.htm
http://www.blueberries.com/Store/index.htm
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| Q: Where can I get a bottle
of blueberry wine? |
| A: Although there are winemakers across the
country, there are actually very few commercial blueberry winemakers.
It is not all that easy to make a good blueberry wine, according
to most experts. If you hear of any good ones, please let
us know. Here are just a few:
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Technical
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| Q: How much anthocyanin can
be extracted from a blueberry? |
A: Everyone is asking this question today
as we are learning more and more about the benefits of the blue
pigment in the blueberry. But, the answer is not all that
clear cut. You see, there are different levels of anthocyanin
in different cultivars of blueberries. There is a misconception
that the Wild or lowbush blueberry contains more than the highbush.
This is not true. Some highbush blueberries have very
high levels of anthocyanin and some less. The same is
in the lowbush. The "gold standard" of the anthocyanin levels
is the European Blueberry, which is blue on the inside also.
Here is a good rule for this determination made on totally unscientific
calculations. Based on published research, highbush blueberries
contain approximately 125mg/100 g. Therefore, a method which is
very efficient could yield no more than 0.12% of the fresh weight
of the blueberry. It is very unlikely that there could be 100% efficiency,
therefore would expect yields more likely between 0.05 and 0.1%.
Our suggestion is to take the advice of the USDA Center on Aging
and eat one half cup per day of blueberries!
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| Q: What is the difference
in the content of polyphenol between US and European cultivated
blueberries, if there is. |
A: A good estimate is:
North American Blueberries 325 mg/100 g fresh
weight
European Bilberries 525 mg/100
g fresh weight.
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| Q: What is the various size
classifications for blueberries? |
A: The U.S. Standards for Grades of Blueberries
list the following classifications: Small 190-250 berries per cup;
Medium 130-189 berries per cup; Large 90-129 berries per cup; Extra
Large less than 90 berries per cup.
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| Q: What gives the blueberry
a distinct flavor? |
| A: It is thought that volatile
and semi-volatile organic compounds present exhibit a tremendous
influence on the flavor/fragrance qualities of blueberries.
Check out a paper titled: Volatile Organic Composition in Blueberries
by Stantford Overton and John J. Manura which can be accessed directly
on line at: http://www.sisweb.com/referenc/applnote/app-43.htm
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| Q: Blueberry pie fillings
breakdown or become weepy? |
A: Every now and then we do receive this question.
This is not a common occurrence, and we get this question every
few years and from different regions of the country. Blueberries
and other ingredients used in filings are grown in nature. The suspected
culprit of this occurrence is a specific yeast, called Candida
Tropicales which produces the alpha amalayse enzyme which is
responsible for this breakdown. The yeast is proliferating on the
surface of the blueberry, therefore, there is no internal damage
to the berry. Yeast on the surface creates the amalayse and this
builds up over time and breaks down the starches. The enzyme can
be killed by heat processing, but such processing can destroy the
integrity of the blueberry. Suggested Solutions:
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It appears that freezing
the blueberries for longer periods of time (2-3 months) after
harvest inhibits the yeast activity.This may involve placing
suspect berries into cold storage and using later. |
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The more sanitary the
packing and processing of the fruit the less likely the optimal
wet and damp conditions necessary for yeast growth. This is
not to say that certain packing companies are susceptible,
as we have seen this in the most sophisticated fruit packing
companies. |
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A processor using a
starch slurry may try adding yeast inhibitors, such as benzoates
or sorbates to the slurry to inhibit the growth of the yeast.
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Note: Dr. Andrew Proctor
of the Ohio State university is the most knowledgeable person
on this topic, and has been consulted by our industry in the
past. You can also consult Proctor's research, Chemical Inhibition
of Candida Tropicalis in a Model Starch System, J.D.
Vaughan & A. Proctor, Dept. of Food Science and Technology,
Ohio State University, Columbus, Ohio 43210. Was presented
at the 1992 Institute of Food Technologists Annual Meeting.
(We will try to get the source document. (Editors Note: We
have learned that Dr. Andy Proctor is at the University of
Arkansas). |
Q: What is the pectin content of blueberries?
A: 0.3 g/73 g fresh weight (around 1/2 cup)
Ref: Marlett JA, Cheung T-F. Database
and quick methods of assessing
typical dietary fiber intakes using data for 228 commonly
consumed
foods. J Am Diet Assoc. 1997;97:1139-1151.
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| Growing/Horticulture |
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Books
Gardening Nurseries
Plants Resources |
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| Q: Can you give a good resource
for a blueberry grower? |
A: In the USA and Canada, we are lucky to
have a great system of Agricultural Extension Agents and Land Grant
Universities. Contact them first as they are your best source!
We are compiling a list, and you can locate many on the web!
(Extension Agents) pdf.11.92KB
(12211 bytes) (Horticulture Zone.)
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| Q: I am a backyard grower,
or want to be grower of blueberries. |
A: Seems like everyone is putting blueberry
plants into the backyard! Check out our our Backyard
Blueberry page for some tips from the pros!
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| Q: I want to buy some blueberry
plants? |
| A: Contact your local nursery first!
It is important to get a plant that is suited for your climate.
Most nurseries are stocking blueberry plants now due to the great
interest in the health benefits! I even have some plants here
in California! If you cannot locate a nursery who supplies,
give your country Extension Agent a call, as they always know who
is selling plants. |
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| Q: Any Good Blueberry
Books? |
| A: Here are the two most common books
in the industry. Dr. Childers at the University of Florida is
now working on a new book and it is much anticipated in the
industry. Both of the following books are out of print now but
you can obtain through inter-library loan at your local library.
1.Blueberry Science, Paul Eck, Rutgers University Press, New
Brunswick, NJ, 1988
2. Blueberry Culture
Paul Eck, Editor, Rutgers University, New Brunswick NJ Norman
Childers Rutgers University Press 4th printing 1989
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