In the video for the farm they explain that the aim is to produce extremely high end strawberries that taste much better but aren’t as tough and able to be transported. I can imagine places like restaurants paying 4 to 5 times as much to get the absolute best taste.
In the video for the farm they explain that the aim is to produce extremely high end strawberries that taste much better but aren’t as tough and able to be transported.
Most things people claim can’t be transported can be transported just fine. Maybe not on a six week boat trip from Panama, but certainly on a refrigerated truck from an extra hour upstate.
When people say that something can’t be stored, they usually mean that it only keeps for a few weeks, rather than over a year like commercial apples.
I live in an area where strawberries are grown commercially. Strawberries are sold at local farmers markets which were picked earlier that day. I have learned that strawberries are much better if eaten the same day that they are picked. I thought that I didn't like strawberries because the ones you get at the grocery store have a bit of a rotten fruit flavor. The fresh berries do not. Even day old strawberries have a noticeable rotten fruit flavor.
Even if you have lower standards, strawberries rot quickly. Even refrigerated, they don't last more than a week or so.
An extra hour is fine, but a Spain-to-Czechia truck trip (two days at least) is not. A lot of produce is grown in Almería, in the south of Spain, up to the point that all the hothouses are seen from the orbit as one huge pale blob on the surface. This agricultural powerhouse supplies almost entire Europe, but transportability is a key issue. Spain is located very peripherally in the EU.
This is an under-appreciated point. Most vegetables sold in supermarkets are varieties bred for durability (both physical and temporal).
If you grow the produce at point-of-sale and don’t transport it, you can make it feasible to sell more heirloom varieties (and many species like huckleberries) that just don’t travel/scale well in modern mechanized agriculture.
You’re not going to compete on price, but you can potentially get a far superior product.
Comments
In the video for the farm they explain that the aim is to produce extremely high end strawberries that taste much better but aren’t as tough and able to be transported. I can imagine places like restaurants paying 4 to 5 times as much to get the absolute best taste.
Most things people claim can’t be transported can be transported just fine. Maybe not on a six week boat trip from Panama, but certainly on a refrigerated truck from an extra hour upstate.
When people say that something can’t be stored, they usually mean that it only keeps for a few weeks, rather than over a year like commercial apples.
I live in an area where strawberries are grown commercially. Strawberries are sold at local farmers markets which were picked earlier that day. I have learned that strawberries are much better if eaten the same day that they are picked. I thought that I didn't like strawberries because the ones you get at the grocery store have a bit of a rotten fruit flavor. The fresh berries do not. Even day old strawberries have a noticeable rotten fruit flavor.
Even if you have lower standards, strawberries rot quickly. Even refrigerated, they don't last more than a week or so.
An extra hour is fine, but a Spain-to-Czechia truck trip (two days at least) is not. A lot of produce is grown in Almería, in the south of Spain, up to the point that all the hothouses are seen from the orbit as one huge pale blob on the surface. This agricultural powerhouse supplies almost entire Europe, but transportability is a key issue. Spain is located very peripherally in the EU.
This is an under-appreciated point. Most vegetables sold in supermarkets are varieties bred for durability (both physical and temporal).
If you grow the produce at point-of-sale and don’t transport it, you can make it feasible to sell more heirloom varieties (and many species like huckleberries) that just don’t travel/scale well in modern mechanized agriculture.
You’re not going to compete on price, but you can potentially get a far superior product.
Sounds like you’ve never worked in a restaurant.