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Vaccinium angustifolium, commonly known as the wild lowbush blueberry, is a species of blueberry native to eastern and central Canada and the northeastern United States. It is the most common commercially used wild blueberry and is considered the "low sweet" berry.
On average, 80% of Québec wild blueberries are harvested on farms (21 million kilograms (23,000 short tons)), the remaining 20% being harvested from public forests (5 million kilograms (5,500 short tons)). [36] Some 95% of the wild blueberry crop in Québec is frozen for export out of the province. [36]
Vaccinium myrtillus or European blueberry is a holarctic species of shrub with edible fruit of blue color, known by the common names bilberry, blaeberry, wimberry, and whortleberry. [3] It is more precisely called common bilberry or blue whortleberry to distinguish it from other Vaccinium relatives.
The mature organic plants will be sold in 15-gallon pots for $30 each. All plants are certified organic and are guaranteed to be in good condition.
Oxford Frozen Foods Ltd., a wild blueberry processor, is the largest employer in the town, processing up to three million pounds of berries a day during peak season. [4] The plant and over 12,000 acres of blueberry land are owned by local businessman, John Bragg , who added in 2014 another 15,700 acres in the Acadian region of northern New ...
Vaccinium / v æ k ˈ s ɪ n i ə m / [3] is a common and widespread genus of shrubs or dwarf shrubs in the heath family (Ericaceae). The fruits of many species are eaten by humans and some are of commercial importance, including the cranberry, blueberry, bilberry (whortleberry), lingonberry (cowberry), and huckleberry.
Fruits are mostly collected from wild plants growing on publicly accessible lands throughout northern and central Europe where they are plentiful; for example, up to a fifth (17–21%) of the land area of Sweden contains bilberry bushes, where it is called blåbär (lit. "blueberry", which is a source of confusion with the American blueberry). [9]
The berries were collected and used in Native American cuisine in areas where V. corymbosum grew natively. [ 12 ] Many wild species of Vaccinium are thought to have been cultivated by Native Americans for thousands of years, with intentional crop burnings in northeastern areas being apparent from archeological evidence. [ 5 ]