By Rob Bertholf / Wikimedia Commons image
A California pilot project is showing how surplus strawberries could find a new market instead of being left in the field or sent to processing. The U.S. Food Waste Project found participating growers reduced on-farm strawberry losses by 51 percent by selling surplus and No. 2 berries to food service operators.
Over the course of the seven-week pilot, nearly 10,000 pounds of strawberries were redirected to food service markets. The program provided an opportunity for growers to receive more value from fruit that otherwise may have generated significantly less revenue.
Surplus Strawberries Create Value for Growers
The pilot connected growers with food service buyers looking for strawberries that did not necessarily meet the specifications typically required for premium retail markets.
Growers received 80 percent more per pound for the fruit than they would have received for juicing-grade strawberries. At the same time, food service operators paid less than they would have for premium strawberries.
That pricing structure created an opportunity for both sides. Growers could capture additional value from surplus fruit, while food service buyers gained access to strawberries at a lower price.
The results also demonstrate the potential for alternative markets to play a role in reducing agricultural food waste.
Quality and Logistics Remain Challenges
While the pilot produced promising results, researchers found that quality and logistics could limit the model’s success.
About 21 percent of the strawberries were rejected because of mold, while shelf life became shorter as the season progressed. Those challenges highlight the importance of moving highly perishable fruit quickly from the farm to its end destination.
Researchers say several improvements could help increase the amount of fruit successfully marketed through the program. Faster delivery, improved packaging and stronger cold chain management could help maintain strawberry quality and reduce losses during transportation and storage.
The pilot demonstrates how developing new markets for surplus produce could benefit growers while helping reduce food waste. For strawberries and other highly perishable specialty crops, improving the connection between farms and alternative buyers could provide another avenue for fruit that might otherwise have limited market value.
Listen to the accompanying podcast for more details on the California strawberry pilot, the results for growers and the challenges of marketing surplus fruit to food service operators.