Wild Berries

ARIAS JAYO Nerea

JELOVCIC Irina
KOUKKA Karoliina
LAZAROVA Slavica
SHAN CHING SEONG Méliana

IP TRADFOOD
Tampere
12.7.13
 SUMMARY

1. Presentation

2. Nutritional and health value

3. Production and processing

4. Prevention of pathogens and food safety

5. Analytical methods

6. Wild berries promotion in agritourism

Bibliography

Acknowledgment
Thanks to:
Leila Kakko
Camilla Kalevo
Noora Kahra
Anni Dillenburger
Tampere University of Applied Sciences (TAMK)

All the partners and participants in this IP

Marjatila tyrnikka, for receiving us and sharing his knowledge

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 1. Presentation

A berry is, botanical understanding, a fruit that has a fleshy, edible pericarp produced
from a single ovary that covers one or many seeds. In other words, it is a single fleshy ovary
that grows into a juicy fruit and has no barrier in between the seed and the juicy part that is
eaten. But, for layman's understanding, it’s a small, juicy, colorful, and fleshy fruit.

Nordic growing conditions are harsh yet productive. The berries that grow in Finnish forests
are part of the traditional Finnish diet, and gathering them is a pastime for many families
that has been passed down through generations. The fruits of the northern forests are
coveted by gourmet chefs, and are increasingly exported. Approximately 500 million kg of
berries is picked every year and the tradition of picking wild berries is as popular as ever,
despite urbanization. Northern and eastern Finland produce the largest quantities of berries,
and the people living there are the most active in picking them. Berries are also picked to
sell. Demand well exceeds supply, which is mainly because there are not enough pickers and
only a tiny proportion of what grows is gathered. Finland has universal rights which allow
everyone to move freely around the countryside, to pick berries and mushrooms and to fish
with a rod and line, without permits. Any money made from the sale of this natural produce
is exempt from tax. The income from picking berries in years when
there is a good harvest is a significant bonus for many households in
eastern and northern Finland, and of course also for the pickers from
abroad.

In this report, we will focus on fresh and dried sea buckthorn and
blueberries.

Sea buckthorn, Hippophaë rhamnoides, is a thorny

shrub which forms dense thickets through suckering. In
Finland, it occurs in the Åland Islands and on the coast
of Ostrobothnia. Sea buckthorn requires plenty of light.
Sea buckthorn is used in the food industry to make
sauces, jams, berry powders and juices. Sea buckthorn
oil is used in the preparation of dietary supplements
and cosmetics. The berries can be enjoyed on their own or in porridge or yoghurt, for
instance. They can be preserved by drying or freezing or in the form of juice or jam.

Blueberry, Vaccinium myrtillus, also called bilberry is common in all parts of Finland. It is a
typical coniferous forest plant whose sprigs can keep growing for up to 30 years. It thrives in
herb-rich, mesic and sub-xeric heath forests of southern Finland. In northern Fin land, the
bilberry is found in slightly drier and more barren heath forests. It prefers shady areas out of
direct sunlight. The best time to pick bilberries is from the end of July until the beginning of
September. The crop is at its most abundant for about two weeks after the
berries have turned dark blue. Bilberries can be used as a raw ingredient in
berry soups, baking, milkshakes, porridge and juices. Bilberries can be preserved
by freezing, drying or crushing or by cooking them to make juice or jam.
Bilberries are used in the food industry to produce juice, jam, juice concentrate,
dried berries, and berry powders as well as grain and dairy products.

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 2. Nutritional and health value

There is nowadays a great deal of worldwide interest in wild berries and their
beneficial health effects. Medical and nutritional studies are being conducted in many
countries concerning the chemical contents of berries and their health implications. Wild
berries contain high concentrations of water (approx. 80-90 %) and are, therefore, low-
energy foodstuffs. Most of the energy content of forest berries derives from the presence of
various sugars. However, they also contain proteins and fat, albeit in very low proportions
(< 2 g/100 g). The fat (oil) content of forest berries is of very high quality as it consists of
essential health promoting fatty acids. Most of the oil is held in the seeds. For this reason
berry seeds should not be discarded during food preparation. Forest berries contain no
cholesterol. Forest berries are rich in both soluble and insoluble fiber. The concentrations of
the various fiber types vary according to the berry in question. Particularly cloudberry and
sea buckthorn berry contain significant amount of dietary fiber.

Blueberries
Sweet, juicy blueberries are rich in pro-anthocyanin natural
pigment and anti-oxidants. Blueberries are very low in
calories. 100 g fresh berries provide only 57 calories.
However, they possess notable health benefiting plant-
nutrients such as soluble dietary fiber, minerals, vitamins,
and pigment anti-oxidants that contribute immensely
towards optimum health and wellness. Blueberries are
among the highest anti-oxidant value fruits. The ORAC value
of 100 g fresh blueberry is 5562 TE (Trolex equivalents).
Their antioxidant value largely derived from polyphenolic
anthocyanidin compounds such as chlorogenic acid,
tannins, myricetin, quercetin and kaempferol. In addition,
these berries have other flavonoid anti-oxidants such as
carotene-β, lutein and zea-xanthin. This group includes
anthocyanins which give blueberries their blue color.
Research suggests that polyphenols have antioxidant
and anti-inflammatory properties that can play an
important role in helping to lessen the inflammatory process associated with chronic
conditions like cardiovascular disease, cancer, and age-related cognitive decline. Altogether,
the phyto-chemical compounds in the blueberry help rid off harmful oxygen-derived free
radicals from the body, and thereby, protect the human body against cancers, aging,
degenerative diseases, and infections.

Further, research studies suggest that chlorogenic acid in these berries help lower blood
sugar levels and control blood-glucose levels in type-II diabetes mellitus condition.
Fresh berries contain a small amount of vitamin C, vitamin A and vitamin E. Altogether
these vitamins work as potent anti-oxidants, which help limit free radical mediated injury to
the body. In just one serving, we can get 14 mg of Vitamin C – almost 25 percent of our daily
requirement. Vitamin C aids the formation of collagen and helps maintain healthy gums and
capillaries. It also promotes iron absorption and a healthy immune system.

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 The berries also contain a small amount of B-complex group of vitamins such
as niacin, pyridoxine, folates and pantothenic acid. It contains very good amounts of vitamin
B-6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins are acting as co-factors
help the body metabolize carbohydrates, protein, and fats. Furthermore, they contain a
good amount of minerals like potassium, manganese, copper, iron and zinc. Potassium is an
important component of cell and body fluids that helps controlling heart rate and blood
pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme,
superoxide dismutase. Copper is required for the production of red blood cells. Iron is
required for red blood cell formation.

Sea buckthorn
Sea buckthorn has an impressive nutritional profile that indirectly heals and fortifies
the entire body. It contains 14 essential vitamins, omega’s 3, 6, 9, the rare omega 7, super
charged anti-oxidants and hundreds of other nutrients. It has anti-inflammation properties
and it is also vegan friendly.
For direct healing, sea buckthorn is effective on the skin for burns, wounds, cuts, and any
kind of skin damage. It’s a true skin healer and the high levels of omega-7, mostly found in
the berry oil, are known for supporting tissue and mucous membranes. The oil is commonly
taken internally to deal with ulcers and other inflammation issues such as in the throat or
skin.

Antioxidants
Sea buckthorn is host to a complex network of antioxidants, including Superoxide Dismutase
(SOD). SOD is a super antioxidant that repairs cellular damage caused by free radicals.
Therefore, it is an effective tool to prevent cancer and age-related damage to the skin and
tissues, such as wrinkles. SOD is a powerful anti-inflammatory and helps reduce
inflammation in the body that can lead to fibromyalgia and gastrointestinal disorders.

Flavonoids
The rich variety of flavonoids reduces inflammation (the cause of many illnesses and
discomfort), improve cardiovascular health by reducing atherosclerosis, lower cholesterol,
and ease allergies. Some flavonoids, including those in sea buckthorn, have been found to
reduce the risk of heart attack, stroke and even a variety of cancers.

Vitamin A
Sea Buckthorn gets its vibrant color from very high levels of Vitamin A, a powerful
antioxidant and immune booster that prevents cancer and heart disease. Vitamin A is
essential for eye health, preventing cataracts, macular degeneration and glaucoma and
keeping eyes functioning properly. Vitamin A is also important for your urinary tract as it
prevents the formation of painful kidney stones.

Vitamin E
Incredibly high levels of Vitamin E, much higher than any other nutrient, in sea buckthorn act
as a powerful antioxidant that absorbs and destroys free radicals which, if left unchecked,
may lead to cancer. It also protects against heart disease and both prevents and slows the
progression of eye problems, such as macular degeneration and cataracts.

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 Omega-7 Fatty Acids
Sea buckthorn is most famous for its high concentration of the
very rare Omega-7 fatty acid, also known as Palmitoleic Acid. The
concentration of omega-7 in Sea Buckthorn is up to 40
percent. The synergistic effect of sea buckthorn’s essential fatty
acids, including Omega 3, 6, 9, and 7, as well as its vast array of
vitamins, minerals, and anti-oxidants, is thought to be the main
reason it makes such drastic and positive health differences in its
users. Palmitoleic Acid is well known mucous membrane support
(such as Gastric Ulcers), cellular care, and many other uses for the human body. It helps the
body maintain itself in a variety of ways, including counteracting weight gain. Omega-7 is
also behind the plant’s famous ability to rejuvenate the skin and promote healthy healing
after damage. It is a powerful source of nourishment for the skin’s collagen, strengthening
existing skin and repairing injuries. Eastern medicinal systems have long relied on Sea
Buckthorn Omega 7 to relieve ulcers and other gastrointestinal problems. This is because
the large amounts of omega-7 build up the inner linings of the stomach and intestines,
protecting them from damage. For people who suffer from chronic pain caused by acidic
foods or stress-created ulcers, this natural supplement could replace a range of medicines
that treat the symptoms, not the root problems.

The Synergistic Health Benefits of Sea Buckthorn

The synergistic effects of over 190 phytonutrients and active components make this
fruit very beneficial for human health. This number includes six different fat-soluble vitamins
and vitamin-like substances, 22 fatty acids, 42 kinds of lipids and 36 kinds of flavonoids and
phenols. It also contains all the other essential fatty acids the body needs: Omega 3, 6 and
9. Omega 3 is an essential fatty acid that plays a vital role in brain functioning and may aid in
the prevention of cardiovascular disease. Research on the health benefits of Omega-3 has
shown it may be useful for treating or preventing many ailments, such as diabetes,
cholesterol, blood pressure, attention disorders, osteoporosis, skin disorders, and some
cancers, among others. Sea buckthorn seed oil is a potent vegan source of Omega-3 fatty
acids. Omega-6 is another essential fatty acid the body cannot produce. It is known to help
stimulate skin and hair growth, maintain bone health, regulate the metabolism, and
maintain the health of the reproductive system. Omega-9,
also present in sea buckthorn oil, is actually produced by the
body when there is enough Omega 3 and 6 present for
conversion. It plays a role in preventing heart disease and
lowering cholesterol levels, as well as reducing hardening of
the arteries and improving general immunity. Some of the
symptoms of an Omega-9 deficiency are eczema-like skin
eruptions, hair loss, dry skin and eyes, and stiff or painful
joints. This powerful source of omegas is the result of a deep
extraction process where 1 ton of sea buckthorn is purified
into only 2 to 3 kgs of highly potent oil for supplementation.

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 3. Production and processing

Production is based on family farms that have taken care of their fields for generations.
They are produced as fresh and dried, and used for juice, jams, baby food, powders, oil. In
this work, concentration will be on fresh and dried berries. Most farms are a U-pick farms so
people can come with their families and pick berries for themselves or buy it directly from
the farmer. Farms are also cooperating with market halls, restaurants and stores. Fresh
berries are delivered to buyers in short time after picking them because they don’t have long
storage life. If there is an excess of berries in a storage, farmer can freeze them and sell them
later or out of the season.

Process of drying berries (blueberries and buckthorn):

Harvest
Harvest season is from July to August for blueberries, and from August to September for the
Sea Buckthorn. The fresh and fully ripened berries are picked by hand.
Hands need to be washed properly and it is necessary to use gloves
during the picking. For harvesting blueberries it is possible to use berry
combs.

Washing
Berries are thoroughly washed to clean the dirt. Any fruit that shows signs of decay, bruises
or mold is being sorted and discarded.

Pretreating fruits
Blanching and cracking skin. Fruits such as grapes, prunes, small dark plums, cherries and
firm berries have tough skins with a wax-like coating. Before drying whole fruits skins need
to be cracked to allow inside moisture to evaporate. To crack skins, fruit is dipped into
briskly boiling water for 30 to 60 seconds and then dipped in cold water.
Pretreatment generally improves quality and makes food safer to eat. Research shows that
treating fruits helps destroy any harmful bacteria that may be present on product during the
dehydration process such as E.Coli, Salmonella and Listeria monocytogenes.

Six reasons for pretreating fruits before drying

Preserve color and flavor
Minimize nutrient loss
Stop enzyme action (decomposition)
Ensure more even drying
Extend storage life
Enhance destruction of harmful bacterias during drying

Pressing
When fruits aren’t dried whole, they are pressed before drying. Blueberries and buckthorn
powder is being produced by drying pressed skin and pulp and the juice is being separated.

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 Drying
Food drying is one of the oldest methods of preserving food for later use. Drying removes
the moisture from the food, so bacteria, yields and mold cannot grow and spoil the food.
Drying also slows down the action of the enzymes. Fruits can be dried in the sun, in an oven
or in a food dehydrator. In drying warm temperatures cause the moisture to evaporate. Low
humidity allows moisture to move quickly from the food to the air. Air current speeds up
drying by moving the surrounding moist air away from the food. A food dehydrator is small
electrical appliance for drying fruits indoors. A food dehydrator has an electric element for
heat and a fan, and vents for air circulation. Pretreated
berries are being arranged on trays in single layers.
Drying temperature and time of drying can vary from:
50°C – 90°C and 6 – 36 hours. If the temperature of
drying is too high berries will form crust from the
outside so from the inside they will still be moist. Berries
should be stir and turned over every 3 – 4 hours during
the drying process.
Testing for dryness
To test food for dryness a few pieces are removed and left to cool to room temperature. If
no moisture is left on the hand after squeezing a handful of berries and the berry crumbles
to pieces then it’s dry enough.

Conditioning
Conditioning is a process used to evenly distribute the minimal residual moisture throughout
all pieces and reduces the chance of contamination, especially molds. To condition, cooled
and dried berries are placed loosely in large plastic or glass containers, about 2/3 full. They
should be lightly covered and left on warm, dry, well ventilated place for 4 – 10 days.
Containers should be stir or shaken daily to separate pieces. If beads of moisture are formed
inside, berries should be returned to drying trays for further drying and then conditioned
again.
Ideal containers for dried berries:
Clean and sanitary, nontoxic, lightweight, easily disposable or recyclable, moisture resistant
airtight, protective against light, easily opened and closed, impermeable to gases and odors
durable, low cost

Packaging and storage

Cooled, dried and conditioned berries can be packed in small amounts in dry, scalded glass
jars (preferably dark) or in moisture and vaporproof freezer containers, boxes or bags. Good
packaging and storage techniques are crucial for protecting berries from oxygen, moisture
(gain or loss), light, microorganisms and pests. Packages are labeled with the name of the
product, date and method of pretreatment and
drying. Containers must be tightly sealed to prevent
reabsorption of moisture and entry of the insects.
They can be stored in refrigerators or freezers, or in a
cool, dry, dark place. Properly stored, dried berries
keep well for 6 – 12 months.

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 Critical points
Harvest: human contamination,
insuficient worker’s hygiene
Pretreating: overcooking,
inadequate treatment
Drying: insufficient treatment,
Packaging: damage, cross
contamination, mold, pathogens
Storage: mold, pathogens,
deterioration
Optimization process Extend safe life
Harvest : machine, berry comb, gloves,
good hygiene
Avoid contamination
Pretreating: effective treatment
Drying: adequate machine
Packaging: Active packaging, Good worker’s
Modified Atmosphere Packaging hygiene and sanitation
(MAP) practices
Storage: cool, dry, dark place
Potable water
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 4. Prevention of pathogens and food safety

Contaminants

Fruits:
The main contamination comes from human or animal feces, because of insufficient
worker’s hygiene and sanitation practices. There is a large class of bacteria known as
coliform bacteria transmitted by water. E. coli is mainly a water-
borne pathogen that can be transferred to berries during washing,
cooling or packing. Outbreaks caused by Salmonella, Giardia
(Giardia lamblia) and Cyclospora (Cyclospora cayetanensis) in fresh
berries are also associated with contaminated waters. Symptoms of
these illnesses go from non-severe gastroenteritis (diarrhea, fever,
and vomiting) fatigue and abdominal pain to liver and kidney
problems to permanent neurological symptoms.

Mummy Berry sometimes-devastating disease is caused by the fungus Monilinia vaccinii-

corymbosi. The fungus overwinters in mummified fruit on the ground. Young shoot tissue
infected in early spring may become blighted, resembling frost injury. The fungus also infects
the developing fruit causing it to become malformed, and turning
salmon or grey by midsummer.

The fungus Botrytis cinerea causes ripening fruit to rot with a typically
gray, moldy cast. The fungus also causes a stem canker which is
similar to that caused by other fungi. Cultivars with tight fruit clusters
are more prone to gray mold.

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Caused by the fungus Colletotrichum gloeosporioides, anthracnose
primarily rots fruit, but also infects twigs and spurs. The disease causes
a soft, sunken berry rot, usually on the calyx end, which ruins fruit
quality. The fungus may produce a salmon or rust-colored mass of
spores on the rotted berry. Anthracnose can also cause a post-harvest
fruit decay and is favored by warm, wet weather.

Plants:
Blueberries are subject to plant and crop losses due to diseases. Most losses are due to root
rot or to stem and twig canker diseases. These diseases are caused by several fungi
including species of Phomopsis, Fusicoccum, and Botryosphaeria. The most visible symptoms
of canker diseases are dieback of twigs, branches, or entire stems, often adjacent to healthy
parts of the same plant. Dead branches may have brown or reddish-brown leaves clinging to
them. Symptoms may begin on smaller twigs and then spread into larger branches and the
crown. Some lesions appearing on infected stems may be a red-maroon-brown color and be
centered around a leaf scar, with a bulls-eye pattern. Other lesions may appear as a broad
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brown or tan discoloration of the woody tissue, often on one side of the stem. Main stem
infections can quickly lead to flagging and dieback of the entire stem.

Root rot, caused by Phytophthora cinnamomi or other species of Phytophthora is usually

associated with poorly-drained areas of a field where the fungus thrives and survives for
long periods of time. The very fine absorbing roots turn brown to black; larger diameter
roots may also be discolored. Above-ground symptoms include chlorosis and reddening of
the leaves, small leaves, defoliation, branch dieback, death of entire stems, stunting, and
death of the entire bush. The disease may be present in a few infected plants scattered
throughout the planting, but is more often localized in a group of plants in a low lying area of
the field. Heavy clay soils often favor root rot.

Fungal pathogens that cause diseases such as dried-shrink disease are threats to the
production of the plant. The pathogen of Dry Shrink of Sea buckthorn could grow on the
different parts of Sea buckthorn plants. The pathogen which causes Dry Shrink of
Seabuckthorn is Fusarium sporotrichioides. Calcium fertilizer could reduce 50% of the Dry
Shrink of Sea buckthorn.

Prevention of pathogens
Pathogens harmful to humans can be transmitted by direct contact (infected employees or
animals) or through contaminated water or soil. Once a fruit is infected, pathogens are
difficult or impossible to remove. Only thorough cooking (or other similar treatment, such as
pasteurization) will reliably neutralize pathogens. Fruits that are field-packed without
washing have a higher likelihood of reaching consumers with field contamination. It is best
to prevent microbial contamination of fresh and processed blueberries than to rely on
corrective actions once contamination has occurred. Once contamination has occurred (from
molds, yeast, bacteria, insect parts, and/or non-pathogenic contaminants) it is nearly
impossible to eliminate. Blueberries are delicate fruits that cannot be easily sanitized
without losing the “bloom”, a whitish wax film that covers fresh blueberries which gives this
fruit its aesthetic characteristics. To minimize food safety hazards in fresh blueberries,
growers, packers, or shippers should use Good Agricultural and Management Practices.

Water
Application method affects water quality requirements. The more the water contacts the
commodity directly, the cleaner the water must be.

Pesticides
Pesticide labels are prepared for the safety of product, workers, and environment. It is
critical that they be followed.

Animal exclusion
Animals can easily transmit pathogens. Minimizing animal contact in fields and packing
facilities reduces the risk of contamination. This is a recurring theme, from the field and
irrigation, to harvest, to shipping and storage: Animals can bring contaminants into contact
with fruit at any stage, from farm to fork.

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 Container cleanliness
Containers used in the field, in packing houses, and for shipment should all be kept clean
until used. If any of the containers are reusable, they should be cleaned regularly with more
frequent washings if they become overly soiled. Any disposable containers should be kept
clean until use and discarded if they become soiled before use.

Packinghouse cleanliness
Practice animal and insect control in and around packing facilities. Cleaning and sanitation of
packing line equipment are critical. Just one source of pathogen introduction at any point
can potentially inoculate all vegetables passing through the line.

Personnel Cleanliness
Exclusion of ill workers
It is important to recognize symptoms of illness to keep sick workers away from the
commodity. Some symptoms may include fever, diarrhea, vomiting, sore throat, or jaundice
(yellow skin and eyes). Employees who display symptoms of illness should either have
appropriate measures put in place to protect the fruit from exposure (gloves, a mask to
prevent sneeze contamination, etc.) or, if this is not feasible, be disallowed from coming in
contact with fruit or any equipment that will contact the crop.

Disease transmission and cross contamination

Probably the first source of foodborne illness is unsanitary worker
conditions. Most of the diseases transmitted via fresh produce
occur as part of the “fecal-oral pathway.” Most commonly, this
occurs when the infected individual handles food without properly
washing hands. Employee hygiene, including hand washing and
proper facility use, is an important step in breaking the infection
cycle. Open wounds also may contain pathogens. Use of a sealed
covering (rubber or latex gloves; just a bandage is not sufficient) is
the only way to contain them.

Cooling
Fruits should be stored at the lowest safe temperature. Cooler system coil maintenance and
sanitation are also important (any pathogens growing in the air handlers of a forced-air
cooler can potentially be blown into the stored commodity, possibly infecting the entire
store of products).

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 5. ANALYTICAL METHODS

Food analysis is the discipline dealing with the development, application and study of
analytical procedures for characterizing the properties of foods and their constituents. These
analytical procedures are used to provide information about a wide variety of different
characteristics of foods, including their composition, structure, physicochemical properties
and sensory attributes. This information is critical to our rational understanding of the
factors that determine the properties of foods, as well as to our ability to economically
produce foods that are consistently safe, nutritious and desirable and for consumers to
make informed choices about their diet.

Composition
The composition of a food determines its safety, nutrition, physicochemical properties,
quality attributes and sensory characteristics. Most foods are compositionally complex
materials made up of a wide variety of different chemical constituents. Their composition
can be specified in a number of different ways depending on the property that is of interest
to the analyst and the type of analytical procedure used: specific atoms (e.g., hydrogen);
specific molecules (e.g., sucrosetypes of molecules (e.g., proteins), or specific substances
(e.g., milk).
The composition of the berries has been mentioned in the first part; however this table
contents some of their components related with one method to measure them.
Parameter Method
Colorimetric, Jorgesen y Andersen (1973),
Glucose
reflectometer
Saccharose Colorimetric, Cardini et al. (1995), reflectometer
Proteins Colorimetric Lowry, et al. (1951)
Phenols Folin Ciocalteu (Sigleton et al., 1999)
Fats International
Total Carbohydrates Colorimetric Dubois, M. et al. (1995)
Reductor carbohydrates Colorimetric, Somogyi M. (1945) y Nelson N. (1944)

Physical and chemical analysis

The physiochemical properties of food determine the perceived quality, sensory attributes
and behavior during production, storage and consumption.
Different measures should be taken:

Chemical Parameter Measure Device

pH 3.41 pH-meter
Acidity (%) 0,5 Sugar/acid ratio
Physical Parameter Measure Device
Total solids (%) 15,50 reflectometer
Ash (%) 0,16
Carbohydrates (g/100g) 17,86
Firmness Penetrometer

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 Sensorial analysis
This type of scientific analysis applies principles of experimental design
and statistical analysis to the use of human senses (sight, smell, taste,
touch and hearing) for the purposes of evaluating consumer products. The
discipline requires panels of human assessors, on whom the products are
tested, and recording the responses made by them. By applying statistical
techniques to the results it is possible to make inferences and insights
about the products under test.
To run this experiment panelists, people who test the berries, are chosen
following different parameters (age, fender, familiarity with fruit
characteristics, etc.).
Panelists should rate:
Visual related questions: The intensity of color (scales labeled light to dark), the acceptability
of appearance, color, fruit size.
Olfactory related questions: Odor intensity
Tactile related questions: bursting energy (mushy to rigid), skin toughness (tender to tough),
texture during chewing (soft to firm), juiciness (not juicy to very juicy), sweetness (not sweet
to very sweet), tartness (not sour to very sour) and berry-like flavor (not berry to very berry)
and, sweet/tart balance, flavor and overall eating quality (scales for acceptability
characteristics each labeled unacceptable to excellent).
Although sensory analysis is often the ultimate test for the acceptance or rejection of a
particular food product, there are a number of disadvantages: it is time consuming and
expensive to carry out, tests are not objective, it cannot be used on materials that contain
poisons or toxins, and it cannot be used to provide information about the safety,
composition or nutritional value of a food.

Microbiological analysis
Microbiological testing remains a vital part of any food manufacturing control strategy. In
products in which microorganisms can survive and grow, routine microbiological analysis is
important to confirm that manufacturing control mechanisms are effective. It is also
necessary for the checking of raw material quality or for investigating customer complaints.
According to the codex standart, the end-product shall: be free from microorganisms in
amounts which may represent a hazard to health; be free from parasites which may
represent a hazard to health; and not contain any substance originated from microorganisms
in amounts which may represent a hazard to health.
2 groups of microorganism can be made:
 Indicator microorganisms: indicate the quality of the procedures (Coliforms, E. coli,
molds/yeasts) and the hygene (Aerobic mesophylls and S. aureus)
 Pathogens: microorganisms that can cause diseases in the host. (E. coli, L.
monocytogenes, Salmonella)

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 To detect and quantify microorganism, different type of techniques could be assessed.

Cultivation methods
It is based on cultivate the sample into different culture medias including basics, differential,
selective, etc. The pathogens are confirmed by biochemical assays, for instance API or IMVIC.
Staining is also recommended. This method is available for bacteria, fungi and not much
viruses.

DNA/RNA amplification methods

PCR is commonly used to recognize pathogens because of its sensitivity and specificity.
Furthermore, this technique is rapid and easy to perform. The requirements are dNTP, taq
polymerase, buffer with ions, primers and isolated DNA. This method is available for
bacteria, fungi, viruses and parasites.

Immunological methods
They are used to demonstrate or measure an immune response, and to identify or measure
antigens using antibodies. There are different variations like ELISA, IFI, IFD, etc. They are
very sensitive but not commonly used in food analysis because they are very expensive.

Europe legislation
E. coli
Fruit and 1441/2007 Salmonella Listeria
n=5, c=2
vegetables D.O.U.E. n=5 c=0 monocytogenes
m=100
RTE 07/12/2007 Aus./ 25 g n=5 c=0 100 ufc/g
M=103
Fruit and Aerobic Coliform Molds
1984, nº 149 E. coli Salmonella S. aureus 2 2
vegetables 2 mesophylls 10 -3x10 yeast/
10 ufc/g Abs/25g 10 ufc/g 5 2
freezed 5x10 ufc/g ufc/g 10 ufc/g

The table resumes the microbiological legislation from Europe for fruits ready to eat and for
fruits freezed.

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 6. Local food promotion in agritourism

Agritourism in Finland
Agritourism in Finland is a growing business due to the increasing interest towards local
food. Throughout centuries berries have always been a big part of the traditional Finnish
diet. After the Second World War and the economic depression that followed, many natural
food products “lost” their value in the eyes of the consumers and were used in a much
decreased volume. They were seen as replacements for the real food by the consumers and
the food industry. Today in many countries, Finland included, wild berries have become a
trendy food product mainly because of their health affecting benefits. Berries and berry
products are mainly used in cosmetic industry (hygiene products, make-up) and food
industry (baking, jams, juices, powdered or just fresh from the bush/ground).

Distribution
A big part of the berries harvested from Finland go to different countries in Asia. Wild
blueberry is a fast growing trend for example in China, where there is a constant demand for
the product. In order to get more revenue from selling the berries abroad, the harvest has to
be big enough and the amount of workers (pickers) has to be increased. As an example,
there is a company called Kiantama, in the north-east part of Finland, which export the most
of their berry products to the Far-East and German speaking countries in Central Europe.
They predict that in the next four to five years their export business will grow approximately
10% each year. (yle.fi) Not all of the farms export to other countries. For the smaller berry
farmers the markets in Finland are big enough to make profit.

In Finland the berry farms distribute the product mainly in their own areas, depending on
the size of the yearly harvest they collect. If the harvest is smaller in some areas, the product
will be brought to the area from different parts of Finland. Regional farms take their product
to the bigger cities to be sold in marketplaces, fairs and some shops. A big part of the sales
come from the products sold straight from the farm. Some places sell the unprocessed
berries to a company that processes it into a final product (juice, berry wine, soap. etc.).

The number of companies farming berries, cultivation area and harvest in 2008
Source: MMM, Tike, Puutarhayritysrekisteri (Gardening company register)
Number of Hectares Harvest (1 000 kg)
companies
Black and green currant 864 1887 992
Red currant 233 194 143
White currant 97 108 103
Raspberry 651 459 543
Strawberry 1 521 4 225 11 151
Bilberry 167 77 54
Sea buckthorn 302 206 66
Other berries 157 116 21

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 Promotion
Wild berries are considered to be a real superfood. There are about 50
different varieties of berries, in which 37 of them are edible, growing
in the wilderness of Finland. Even in the “bad” years there is about
100kg worth of berries for each Finn. In a good year, the harvest is
double. For every Finn, berries are harvested in the amount of
approximately 40kg per person. (Ruokatieto.fi)

Vegetables, berries and fruits should be consumed 5 portions per day

(approximately 400g/day). In Finland we had a well know campaign
with the slogan of “half a kilo per day”. For the consumer that half a kilo could mean six
handfuls of vegetable, berry of fruit portions every day. These kind of slogans are used all
over the world for the promotion of healthier eating habits (five a day, sex om dagen etc.)
The usual recommendation for these products varies between 400 to 500 grams per day.
(Kotimaiset Kasvikset)

Another way of promoting the berries in Finland

is the fact that harvesting them from the forest is
something everyone is privileged to do and that
selling the self-picked berries is tax-free. You can
sell the berries by yourself or to a food company
for them to process. If you sell the berries
“uncleansed” (with the leaves etc.) the price is a
bit lower than with the cleaned ones. Last year a
Finnish company paid 3,50€/kg for pre-cleanced
bilberries and 1,50€/kg for the uncleansed berries. The price varies with the different
berries, in comparison the price for cleaned cloudberry was 10-12€/kg. A normal, healthy
person who’s in good physical condition can harvest 66kg of bilberries or 100kg of
lingonberries in a day. The price for a 10 liter bucket of cleansed bilberry can go up to 20-
25€. So with those prices 350kg of blueberries (58
buckets) would be 1160-1450€ for the season (2
months or so). Those numbers are usually achieved
by the more professional pickers. (Taloussanomat)

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http://www.ext.colostate.edu/pubs/foodnut/09309.html
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