The strawberry you eat is not really a fruit or
a berry but is the enlarged receptacle of the flower.
Strawberries are grown in every state in the
U.S. and every province in Canada. California produces 80% of
the nation's strawberries, providing almost a year-round supply.
California strawberry growers and researchers, along with help
from the most ideal growing conditions, work together to produce
the highest quality strawberries you can buy.
There are approximately 700 strawberry growers
in California producing fruit on over 20,000 acres annually. The
strawberry shipping season begins in January in the southern part
of the state and moves north with the warming springtime temperatures.
Volume peaks in April and May when all production areas overlap.
During this time, weekly volume can approach 5 million trays or
just over 9 million pounds a day.
Strawberries were cultivated in ancient Rome
and were used as a medicinal herb in the 13th Century. They are
a member of the Rose family. A museum dedicated to them in Belgium.
During the 1700's, a hybrid variety was developed in France by
breeding wild strawberries brought from North America with others
from Chile. The first important American variety, the Hovey, was
grown in 1834 in Massachusetts.
Nutrition and Consumption:
One serving of strawberries contains 20% RDA of folic acid. That's
more per comparable serving than any other fruit. Folic acid is
a water-soluble B vitamin which has been proven to reduce birth
defects involving brain and nerve disorders. Strawberries are
one of the most delicious and nutritious fruits. According to
FDA regulations, strawberries are a sodium-free, fat-free food.
They are not only cholesterol free but low in calories as well.