Marketing 207 



BY-PRODUCTS 



A large and increasing proportion of the strawberry 

 crop is marketed as by-products. In the past, these have 

 been made wholly from berries that could not be sold 

 while fresh at a profit. The market glut was the harvest 

 time of the by-product factory. Now, many acres of 

 strawberries are grown solely for by-products. Factories 

 are located at most of the larger shipping points ; when 

 the market price of fresh fruit falls below a certain figure 

 the berries are sent to the factory. Many more factories 

 are needed to prevent the enormous waste of strawberries, 

 especially in the South. In Florida, Louisiana, Mississippi, 

 the Carolinas and Virginia, some seasons from fifteen to 

 twenty-five per cent of the crop is not harvested, because 

 the district has been crowded out of the market by points 

 farther north. 



Canning. 



The principal by-products are canned berries, preserves, 

 jams, sirups, jellies, crushed fruit and unfermented juice. 

 There are more canned berries than any other by-product. 

 The canning industry is especially prominent in Mary- 

 land, Ontario and on the North Pacific coast. Occa- 

 sionally canners contract with growers for all the crop, 

 but more frequently they buy most of their stock in the 

 wholesale market during a glut, frequently for two cents 

 or less a quart by the carload. Such berries usually are 

 overripe and are much better for making into sirup or 

 unfermented juice than for canning. Berries for canning 

 should be very firm, tart, of high color, deep red clear to 

 the center, and hold their shape and color well after 

 cooking. 



