Cranberry Material?!
Cranberry Material?
Wut r materials to take cranberries of the farm?
Answers:
Cranberries are a major commercial crop in the American states of Massachusetts, Michigan, Minnesota, New Jersey, Oregon, Washington, and Wisconsin, as well as in the Canadian provinces of British Columbia, New Brunswick, Ontario, Nova Scotia, and Quebec. Wisconsin has led the United States in cranberry production since 1995. A very small production is found in southern Chile, in the Baltic States and in eastern Europe.
Historically, cranberry beds were constructed in wetlands. Currently cranberry beds are constructed in upland areas that have a shallow water table. The topsoil is scraped off to form dikes around the bed perimeter. Clean sand is hauled in to a depth of four to eight inches. The surface is laser leveled with a slight crown in the center to facilitate drainage. Beds are frequently drained with socked tile in addition to the perimeter ditch. In addition to making it possible to hold water, the dikes allow equipment to service the beds without driving on the vines. Irrigation equipment is installed in the bed to provide irrigation for vine growth and for spring and fall frost protection.
Cranberry vines are propagated by moving vines from an established bed. The vines are spread on the surface of the sand of the new bed and pushed into the sand with a blunt disk. The vines are watered frequently during the first few weeks until roots form and new shoots grow. Beds are given frequent light application of nitrogen fertilizer during the first year. The cost of establishment for new cranberry beds is estimated to be about US$70,000 per hectare.
A common misconception about cranberry production is that the beds remain flooded throughout the year. During the growing season cranberry beds are not flooded, but are irrigated regularly to maintain soil moisture. Beds are flooded in the fall to facilitate harvest and again during the winter to protect against low temperatures. In cold climates like Wisconsin, Massachusetts, and eastern Canada the winter flood typically freezes into ice while in warmer climates the water remains liquid. When ice forms on the beds trucks can be driven onto the ice to spread a thin layer of sand that helps to control pests and to rejuvenate the vines. Sanding is done every three to five years.
Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is usually in late September and into October. To harvest cranberries the beds are flooded with six to eight inches of water. A harvester is driven through the beds to remove the fruit from the vines. For the past 50 years water reel type harvesters have been used. Harvested cranberries float in the water and can be corraled into a corner of the bed and conveyed or pumped from the bed. From the farm, cranberries are taken to receiving stations where they are cleaned, sorted, and stored prior to packaging or processing. In 2005 a new type of cranberry harvester called the Ruby Slipper was introduced into the industry. Whether this type of harvester with fewer moving parts will be accepted by the industry still remains to be seen.
White cranberry juice drinks are made from regular cranberries that have been harvested after the fruit are mature, but before they have attained their characteristic dark red color. Yields are lower on beds harvested early and the early flooding tends to damage vines, but not severely.
About 95% of cranberries are processed into products such as juice drinks, sauce, and sweetened dried cranberries. The remaining 5% is sold fresh to consumers. Cranberries destined to processing are usually frozen in bulk containers shortly after arriving at a receiving station. Cranberries for fresh market are stored in shallow bins or boxes with perforated or slatted bottoms to allow air movement to prevent decay. Because harvest occurs in late fall cranberries for fresh market are frequently stored in thick walled barns without mechanical refrigeration. Temperatures are regulated by opening and closing vents in the barn as needed.
Usually cranberries as fruit are served as a compote or jelly, often known generically as cranberry sauce. Such preparations are traditionally served with roast turkey meat and are considered by some to be a staple of the Canadian and US holiday Thanksgiving. The berry is also used in baking (muffins, scones and cakes) but, unlike many other berries, is normally considered too sharp to be eaten unaccompanied.
Fresh cranberries can be frozen at home, and will keep up to nine months; they can be used directly in recipes without thawing.
Cranberry juice, usually sweetened to reduce its natural severe tartness and make "cranberry juice cocktail" or blended with other fruit juices, is a major use of cranberries.
Hope this helps!