It’s time for Cape Cod Cranberries

Posted on September 28th, 2007 at 8:21 pm by admin under Ring Bros., Produce

History of Cranberries

The cranberry, along with the blueberry and Concord grape, is one of North America’s three native fruits that are commercially grown. Cranberries were first used by Native Americans, who discovered the wild berry’s versatility as a food, fabric dye and healing agent. Today, cranberries are commercially grown throughout the northern part of the United States and are available in both fresh and processed forms.

The name “cranberry” derives from the Pilgrim name for the fruit, “craneberry”, so called because the small, pink blossoms that appear in the spring resemble the head and bill of a Sandhill crane. European settlers adopted the Native American uses for the fruit and found the berry a valuable bartering tool.

The cranberry helped sustain Americans for hundreds of years. Native Americans used cranberries in a variety of foods, the most popular was pemmican - a high protein combination of crushed cranberries, dried deer meat and melted fat - they also used it as a medicine to treat arrow wounds and as a dye for rugs and blankets.

Cultivation of the cranberry began around 1816, shortly after Captain Henry Hall, of Dennis, Massachusetts, noticed that the wild cranberries in his bogs grew better when sand blew over them. Captain Hall began transplanting his cranberry vines, fencing them in, and spreading sand on them himself. When others heard of Hall’s technique, it was quickly copied. Continuing throughout the 19th century, the number of growers increased steadily.

Cranberries are a unique fruit. They can only grow and survive under a very special combination of factors: they require an acid peat soil, an adequate fresh water supply, sand and a growing season that stretches from April to November, including a dormancy period in the winter months that provides an extended chilling period, necessary to mature fruiting buds.

Contrary to popular belief, cranberries do not grow in water. Instead, they grow on vines in impermeable beds layered with sand, peat, gravel and clay. These beds, commonly known as “bogs,” were originally made by glacial deposits.

Normally, growers do not have to replant since an undamaged cranberry vine will survive indefinitely. Some vines in Massachusetts are more than 150 years old.

In addition to Massachusetts, the major growing areas for cranberries are New Jersey, Oregon, Washington, Wisconsin, and in the Canadian provinces of British Columbia and Quebec. Additional regions with cranberry production include Delaware, Maine, Michigan, New York, Rhode Island, as well as the Canadian provinces of New Brunswick, Nova Scotia, Ontario and Prince Edward Island. Altogether the entire cranberry industry is supported by approximately 47,000 acres, of which 14,000 are in Massachusetts.

Health Benefits of Cranberries

Cranberries contain bacteria-blocking compounds that are believed to be helpful in preventing urinary tract infections, and scientists now think this same function may be useful in blocking the bacteria responsible for ulcers and certain oral bacteria that can lead to gum disease. Current research indicates that approximately 10 ounces of cranberry juice cocktail is needed daily to achieve the bacteria-blocking benefits that ward off UTIs, ulcers and gum disease. You can get these benefits in an array of cranberry products. For round-the-clock protection, snack or cook with one of these products at least once a day.

Compositional and Nutritional Information
Cranberries are considered a healthy fruit. They contain no cholesterol and virtually no fat and are low in sodium. Various cranberry products may contain substantial levels of dietary fiber and certain vitamins, as well as a variety of photochemical that may be beneficial to health.

Health Consideration
Historically, the health-promoting properties of cranberries have been based on folkloric remedies, which have existed for centuries. The healthy giving properties of this fruit were recognized by Native American Indians, and early New England sailors are said to have eaten the vitamin C-rich wild cranberries to prevent scurvy. Recent studies confirm the idea that cranberries and cranberry products are beneficial to health.

Urinary Tract Health
One of the best-known benefits of cranberries is their use in promoting urinary tract health. Since the turn of the century, cranberries have been used as a folk remedy for the treatment of bacterial urinary tract infections (UTIs), which cause frequent and painful urination. The first reported use of cranberries by conventional medical practitioners was in 1923 , where it was suggested that cranberries acidify the urine, thus killing the bacteria causing the UTI. More recently, heightened scientific interest and laboratory research appear to validate the effect of cranberries on UTIs but present an explanation other than urinary acidification.

A 1994 study conducted at the Harvard Medical School determined that regular consumption of cranberry juice reduced the amount of bacteria in the urinary tracts of elderly women. Rather than acidification of the urine, these researchers concluded that something specific to the cranberry actually prevented bacteria from adhering to the lining of the bladder. In 1998, researchers from Rutgers University identified the specific components in cranberries that function as previously suggested. These condensed tannins or proanthocyanidins from the cranberry fruit prevent Escherichia coli (E.coli), the primary bacteria responsible for UTIs, from attaching to cells in the urinary tract. Thus, the bacteria are flushed from the tract rather than being allowed to adhere, grow and lead to infection.

Phytochemical and Antioxidants Attributes
In addition to their urinary tract health benefits, cranberries also contain Phytochemical that may assist in maintaining health. Scientists believe that it is the combined actions of many different phytochemicals that contribute to their overall effects, and cranberries are rich in these compounds. Some of these phytochemicals act as antioxidants, compounds that help neutralize harmful free radicals in the body. These antioxidants reduce oxidative damage to cells that can lead to cancer, heart disease, and other degenerative diseases.

For example, anthocyanins, compounds that give cranberries their red color, are powerful antioxidants that may be stronger than vitamin E. In addition, laboratory studies have shown that cranberry extract reduces oxidation of LDL-cholesterol (so-called “bad” cholesterol), an effect which research indicates may be important in maintaining a healthy heart. Thus, when consumed as part of a well balanced diet containing a variety of foods, cranberries may provide positive health benefits.

Availability and Usage

Fresh cranberries are available in stores mid-September through December. They are most abundant during peak harvest season-October and November. Cranberries may be stored in the refrigerator for up to four weeks. Before using, sort and rinse cranberries in running water. Buy fresh cranberries in season, then freeze them to enjoy them all year long. To freeze fresh cranberries, double wrap them in plastic without washing. When using frozen cranberries in your recipes or formulas, no thawing is necessary. In fact, best results are obtained without thawing.

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September 28th, 2007