In fact, it turns out that blackberries, or any other berry for that matter, labeled simply as blackberries at the grocer might be a Kotata or a Silvan or a Waldo blackberry. One breed might become beloved by consumers for harboring citrus notes, while another might eventually make its way to market because researchers have learned it resists disease or cold temperatures better than other cultivars, thus giving it great appeal for berry farmers.
Moments later, we get a chance to weigh in on future berry cultivars when our guide leads us to a small room where she’s prepared a berry buffet. Before us are 20 bowls of luscious berries, each containing a different cultivar. We sample them all and then rate their flavors on a simple scorecard. Later, the staff will compile the data from our tasting and see which cultivar came out on top. They’ll use taste tests like these, as well as studies on the other determining characteristics of potential cultivars, to help advise small farmers as to which cultivars will be best for growing, fresh market sales, and processing.
The next morning, we pay a visit to one such farm just outside Hood River. Anticipating more berry tasting, we’re surprised to arrive at a dismal scene: The 100-degree days that preceded our camp left much of the farmer’s crop sunburned. Ideal temperatures for growing raspberries range from 75 to 85 degrees, thus the pickers have started the harvest early to save what remaining raspberries they can. However, the farmer isn’t surprised. Berry growing is as much of a gamble as playing the slots in Las Vegas, he says, thus reminding us of the need for research to develop breeds that can better resist the elements, be they heat waves, colder-than-normal temperatures, or disease.
In Oregon, berries that triumph over the elements likely head to a place like our next stop, the Scenic Fruit Company processing facility. In Oregon, more than 500 growers work with about 20 Oregon processors to ensure that sun-ripened berries are packed fresh within hours of harvest. Only 5% of the local berry crop is marketed as fresh berries, while the remaining 95% is processed for year-round availability using the Individually Quick Frozen (IQF) method.
At the Scenic Fruit Company, we watch from the sidelines as the staff moves flats of Marionberries from the docking area to a conveyor belt, where nimble-fingered workers separate premium berries from bad berries and brambles. Next, the berries head to the freezer and then to the packaging room, giving consumers like us a chance to enjoy and support this vital Oregon industry throughout the year.
