Returns for strawberries on two farms would have ranged from $1,767 

 to $3,038 per acre after cost of picking, boxes, and selling, if yields based 

 on test rov/s were obtained. Marketing costs and charges may approximate 

 one half the retail price. Example: retail price, 40 cents per quart; boxes, 

 1.5 cents; picking, 8 cents; delivery and sale, 5 cents; retailer's margin, 

 20 percent or 8 cents; total, 22.5 cents. Thus sales on the vines at half retail 

 price may be as profitable as jobbing to stores. 



Strawberry Prices. Strawberry jobbing prices for four New Hampshire 

 cities, as quoted by the New Hampshire Market Bulletin for the past six 

 years, averaged from 31 cents (1950) to 49 cents (1946) per quart. Retail 

 prices most frequently asked in 34 stores in 13 towns in 1950 ranged from 

 35 to 49 cents a quart during the season. The average was 39 cents per quart. 



Tray berries in Boston over the past 15 years have averaged about 3 

 cents per quart over crate berries. 



Late strawberries usually bring a premium over midseason ones. Maine 

 berries sold in Boston during July, 1951, averaged 11 cents per quart over 

 the June market price. 



Strawberry Losses and Keeping Quality. Wastage of strawberries on 

 the vine is heavy in many commercial patches. Such spoilage on the vine 

 slows picking, injuries the grade, and increases spoilage in the boxes. 



Sound berries can be held under refrigeration three to five days with 

 small losses. They held for eight days under refrigeration better than for 

 two days at room temperatures. 



Spoilage of strawberries in the retail store may be heavy when held for 

 a second day, particularly when the grower held them overnight before 

 bringing them in. Excessive bruising, as may result from careless picking, 

 materially shortens the life of the product. 



Some firm varieties, such as the Sparkle, keep better than softer varie- 

 ties, such as the Pathfinder. But care in handling, the maturity of the fruit, 

 and temperature are all important factors. 



