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In 2019, Canada was the largest producer of wild blueberries, mainly in Quebec and the Atlantic provinces, [47] but Canadian production of wild blueberries decreased since 2017 by transitioning to the more profitable cultivated highbush blueberries. [48] British Columbia produced 93% of the Canadian highbush blueberry crop in 2019. [47]
Wild blueberries grow in abundance in the Maritimes and are commonly picked, although they are quite small compared to commercially available blueberries. They can be made into the dumpling dessert called blueberry grunt, [13] among others. In Nova Scotia, a dish known as hodge podge or hodegy podegy is widely eaten in the Annapolis Valley.
There is no blueberry domesticated industry. [10] Instead semi-wild stands are planted and managed and may form the basis of a larger industry in the future. [10] The provincial government provides information for production of raspberry. [11] Saskatoonberry could be a much larger industry. [12] There is high demand and little supply. [12]
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.
When complete, the list below will include all food plants native to the Americas (genera marked with a dagger † are endemic), regardless of when or where they were first used as a food source. For a list of food plants and other crops which were only introduced to Old World cultures as a result of the Columbian Exchange touched off by the ...
Flavors like honey dip, apple fritter, chocolate glazed, and blueberry ensured there was something for everyone to enjoy. I missed out on Kinder Surprise eggs when I first moved to the US. Kinder ...
Poutine au bleuet [14] —French fries with cheese, gravy, and blueberries. Ragoût—a thick kind of soup. Rappie pie/Râpure—grated potatoes and chicken or salted pork. Soupe aux pois—Canadian pea soup. Tarte au sucre acadienne—acadian sugar pie. Tchaude [15] —fish chowder. Tourtière: meat pie.
The Hoh and Quileute consume the fruit raw, stew the berries and make them into a sauce, and can the berries and use them as a winter food. [13] The Ojibwa make use of the berries, gathering and selling them, eating them fresh, sun drying and canning them for future use. [14] The Nlaka'pamux make the berries into pies. [15]