New Zealand’s strawberry season hits peak supply in November – and thanks to good growing conditions, retailers can expect berries that are visually appealing and packed with flavour.
Production quality is on track for a great season of bright red, glossy, flavourful strawberries, making them a prime drawcard for shoppers.
While traditional raised outdoor beds still account for the majority of plantings, more growers are turning to innovative methods such as table-top production under cover.
Plants are grown in containers that are elevated off the ground which helps produce cleaner fruit, reduce disease pressure, and makes harvesting easier for workers who don’t have to bend over to pick fruit.
Newer varieties like Cabrillo are now being grown on table tops. Cabrillo is a “day-neutral” variety which means the plant does not rely on day length (known as photoperiod) to trigger flowering and fruiting. This significantly extends the harvest period and results in more predictable yields for commercial growers.
Thanks to this new growing method, our local strawberry season is expected to last until late autumn.
United Fresh advises produce department managers to work closely with buyers and suppliers to ensure steady deliveries arrive in store throughout the season.
Strawberries are highly perishable and only ripen slightly once picked, so frequent small orders are better than large bulk deliveries.
Cool chain management is critical – keep them refrigerated to preserve quality unless they’re selling very quickly. Displayed berries should be fully red, glossy, and topped with fresh green leaves, while fruit with white tips or pale patches should be avoided.
Read more in the latest issue here
