Unlike highbush blueberries, lowbush varieties are mostly harvested from managed wild stands, often in rural areas of Canada and northern Maine. Commercial production follows a two-year cycle, with fields burned every second year to stimulate new growth and increase fruit production. This practice encourages the growth of one-year-old wood from rhizomes, which produces a higher yield compared to two-year-old wood. In wild stands, an ideal density of 40 to 60 shoots per square meter can yield about 1.5 tons of blueberries per acre.
Lowbush blueberries rely heavily on insect pollination due to their high level of self-sterility. Pollination from different genotypes is essential for fruit set, making a diverse ecosystem of wildflowers and other plants beneficial. Bees, particularly native bumblebees, play a vital role in cross-pollination. The importance of promoting pollinator habitats has led to efforts to integrate bee-friendly practices in blueberry farming, especially as concerns over bee population declines grow.
Harvesting lowbush blueberries begins when approximately 90% of the fruit turns blue. A specially designed rake, which combs through the shrubs, is used to collect the fruit without damaging the plants. Most of the harvested berries are intended for processing into jams, juices, or frozen products, with minimal fresh-market sales.
In recent years, the demand for lowbush blueberries has surged due to their health benefits. Rich in antioxidants, particularly anthocyanins, they are considered a superfood, contributing to the growth of the blueberry industry across North America. This has made managing wild stands more lucrative for farmers and essential for maintaining ecological balance in their native habitats.
Lowbush Blueberries: Native Origins and Commercial Importance
