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The Healing Powers

Of
CRANBERRY
By

George Felfoldi, DD, Ph.D.

Copyright, 2006, George Felfoldi

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The Healing Powers
Of
CRANBERRY

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Table Of Contents
Title Page
Sub-Title Page
Table Of Contents
Copyright Information
Dedication
About The Author
Other Books
Special Thanks
History Of Cranberries
Many Uses:
Original Name Of Cranberries
Other Cranberry Facts
Health Benefits
Infections Of The Urinary Tract
Cardiovascular Health
Anti-Cancer
Ulcers
Anti-Aging Properties
Heart Disease
Dental Health
What Is It Good For
Major Events Of Cranberry Production
Cultivation
Cranberry Bed - Soil Layers
The Growing Seasons
Harvesting Cranberries
Wet
Dry
Ditch Cleaning
Sprinkler Systems
Irrigation
Frost Protection
Flooding
Winter Flood
Removal Of Winter Flood
Last Water

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Harvest Flood
Weed Management
Bees
Integrated Pest Management (IPM)
Pesticide Applications
Fertilizing
Construction & Renovation Of Bogs
Tree Clearing And Bush Cutting
Sanding
Equipment Management And Construction
Availability And Usage Suggestions For Fresh Cranberries
In Other Locations
Cranberry Use & Scientific Evidence For
Many Scientific Studies
Cranberry Dosage Information
Compositional & Nutrition Information
Table 1
Types, Availability And Usage Of Cranberries
Products Fresh
Liquid
Shelf-Stable Products
Table 2
Composition Of Raw Cranberries
Cranberry Safety And Drug Interaction Information
Consumer Awareness
Cooking With Cranberries
Berries Are Good For You
An American Specialty
Here Are Some Recipes
Comments Are Welcomed

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Copyright Information

Copyright, ALL RIGHTS RESERVED

No part of this book may be reproduced


or transmitted in any form
or by any means,
electronically or mechanically,
including photocopy,
recording or any information storage
or retrieval system known or
to be invented, without permission
in writing from the author or
from the publisher, except by a
reviewer who wishes to quote
brief passages in connection
with a review written
from inclusion in a magazine,
newspaper or broadcast.

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Dedication
I would like to dedicate
this eBook to my wife
BETTYANN FELFOLDI
for all her understanding
and for getting me
started on
(what else) Cranberries.

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About The Author

Dr. Felfoldi, is a musician, an author, and an Independent Baptist Minister,


who lives in Toronto, Ontario, Canada. George holds several doctor degrees
in various fields and has written several books on different subjects, such as:
Occult Sciences, Health, Herbal, Ships, Religion, Lyrics and Poetry.
Georges knowledge and studies spans several continents, colleges and
universities. George is also married and has four grown children.

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Other Books

Katoomba-Columbia

The Powers Of Garlic

Meaning Of New Birth

Speaking To God Through Prayers

The Complete Book On Angels

GINGER The Herb And Root Guide

CHAMOMILE The Healing Herb

The Healing Powers Of Aloe Vera

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Special Thanks
I would like to Thank all the companies and
major organization whos materials I have researched
and collected in connection with this eBook.

The Cranberry Marketing Committee


Cape Cod Cranberry Growers Association
Wisconsin State Cranberry Growers Association
Ocean Spray International Inc.
Herbal Remedies.Com
Alder Lake Cranberry Corp.
The Cranberry Institute
Washington State Cranberry Growers Association
The National Kidney Foundation Of America
The University Of Wisconsin

And any others that I failed


to mention.

THANK YOU ALL.

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History Of Cranberry

Gen. 1:1 In the beginning God created the heaven and the earth.

Gen. 1:12 And the earth brought forth grass, and herb yielding seed after his kind,
and the tree yielding fruit, whose seed was in itself, after his kind: and God saw that
it was good.

Gen. 1:29 And God said, Behold, I have given you every herb bearing seed, which
is upon the face of all the earth, and every tree, in the which is the fruit of a tree
yielding seed; to you it shall be for meat.

Rev 22:2 In the midst of the street of it, and on either side of the river, was there the tree
of life, which bare twelve manner of fruits, and yielded her fruit every month: and the
leaves of the tree were for the healing of the nations.

THE CRANBERRIES are unlike any other fruit in the world. From Cape
Cod to Washington State, this fruit (the cranberry) has played a role in
holiday culture and in family health and wellness for many decades. Its
unique health benefits and refreshing, tart taste put in a league of its own
when it comes to healthy refreshments.

Many Uses:

The Native American Indians, long time before the Pilgrims have arrived in
the year of 1620, have mixed deer meat and mashed cranberries to make,
what is called pemmican which was a convenience food that kept for a
long periods of time. The Indians also believed that cranberries had some

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medicinal value, and this fruit was used by medicine men as an ingredient in
poultices to draw poison from arrow wounds. The cranberry juice was also
used as a natural dye for rugs, clothing and blankets. The Delaware Indians
in New Jersey used the cranberry as a symbol of peace.

Original Name Of Cranberry

Cranberry over the years has had a variety of different names since their
discovery. Eastern Indians called this fruit sassamanesh. Cape Cod
Pequots and South Jersey Leni-Lenape tribes has named them ibimi or
bitter berry. The Algonquins of Wisconsin call this fruit the atoqua But it
wasnt until the Dutch and German settlers came up with the name crane
berry, because the vine blossoms resembled the neck, the head and the bill
of a crane, that we today have arrived at what we all know as cranberry.

The cranberry is one of only a handful of fruits native to North America - the
Concord grapes and blueberry being the others. Cranberry were widely
found in Massachusetts, as it was documented by the early Pilgrims who
settled in the area there. Rumor has it that cranberry dates back to the 1700s.

Some documentation proves that cranberry was grown and largely harvested
in Dennis, Massachusetts actually on Cape Cod in 1816. This was the first
recorded yield in cranberry cultivation history.

Other Cranberry Facts

The cranberry is only one of a handful of major fruits that is native to


North America. The other two fruits are the Concord grape and the
Blueberry.

This fruit gets its name from the German and Dutch settlers, that named it
crane berry. Then the wines of this plant bloom in the late spring and
its flowers which is a light pink petals that are twisted back, and it has a
resemblance to the head and bill of a crane (Bird). Over time the name
was shortened to what we now know as cranberry.

During the days of tall wooden ships, American vessels carried large
amounts of cranberries. Just as the same as the English who loved limes,
American sailors craved for cranberries. This was because this plants
generous supply of vitamin C that prevented scurvy.

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The cranberries was also used by the Native Americans to make a
survival cake that was known as pemmican. They also used the fruit in
poultices and other dyes.

In the year 1810, Captain Henry Hall became the first to successfully
cultivate cranberries

Dennis, Massachusetts, was the first original site that recorded the
cultivation of cranberry in 1816.

By 1871 the first association of cranberry growers in the United States


has formed.
th
Some American recipes containing this fruit dates back to the early 18
Century.

Some people say that legend has it that the early Pilgrims have served
cranberries at the first Thanks Giving in 1621 in Plymouth,
Massachusetts.

In WW2 (World War Two), the American soldiers required about one
million pounds of dehydrated cranberries a year.

A hearty cranberry vine thrives in conditions that would not support most
other crops: acid soil, very few nutrients, low temperatures and even in
summer.

It takes one ton or more of cranberry vines per acre to plant a bog.

Depending on how the weather is, cranberries blossoms last 10 to 12


days.

Contrary to popular belief, cranberry plants do not grow in water. These


plants are grown on a sandy bogs or marshes. Because these plants float,
some bogs are flooded when the fruit is ready for harvesting.
If all the bogs or marshes for growing cranberries in North America were
put together, they would make up an area equal to the tiny island of
Nantucket, off Massachusetts, which is approximately 47 square miles.
The cranberries are only primarily grown in five American states,

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Oregon, New Jersey, Washington, Wisconsin and Massachusetts. There
are however other 5,500 acres that are cultivated in Chile, British
Columbia, as well as Quebec.

In 1996 the harvest of cranberries yielded more than 200 billion


cranberries, about 40 for every man, woman and child that is on this
planet.

Also in 1996, cranberry growers in America harvested 4.84 million


barrels of this fruit, according to the U.S. Department of Agriculture. If
you place these berries end to end, it would span more than 1.75 million
miles.

Other facts, did you know that there are 440 cranberries to one pound.
4,400 cranberries make one gallon of juice, and that 440,000 cranberries
is in a 100 pound barrel.

The United States alone consume some 400 million pounds of cranberries
each year. And about 80 million pounds or 20% that are eaten up during
Thanksgiving week.

Seven of 10 cranberries that are sold today come from Ocean Spray
alone, a grower cooperative that started in 1930.

If a person would string all the cranberries that are produced in North
America alone last year, they would stretch from Boston to Los Angeles
more than 565 times.

The cranberries are also used sometimes to add flavor to wines, but not
ferment as naturally as grapes, making them unsuitable for the traditional
winemaking process.

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Health Benefits

The cranberries offer several important health benefits. Today, health


research are producing reliable evidence that this fruit are not only a healthy
low calorie fruit but they can also play a major role in preventing urinary
tract infections and also for reducing the risk of gum disease. Research on
the potential benefits of cranberries in other health areas including heart
disease and cancer prevention is still ongoing.

Infections of the Urinary tract

Several studies have confirmed that cranberries an play a major role in


maintaining a healthy urinary tract. In one of the studies that was conducted
by a team of Harvard researchers in 1994, found that elderly women who
drank 300 ml of cranberry juice daily reduced their odds of infections by
58%. In a follow up study in October of 1998 scientists from Rutgers
University confirmed the Harvard study by pinpointing the compound
existing in cranberries that prevent bacteria from adhering to cells of the
urinary tract.

These cranberries have what Rutgers scientists call anti-adhesion


properties that greatly reduce the risk of urinary tract infections. New
research that was published in the Journal Of The American Medical
Association also suggested that cranberries may have even greater bacteria-
fighting properties than previously thought. This new research supports a

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potentially broader range of benefits for fighting disease and bacteria, such
as Salmonella, Staphylococcus as well as E.coli.

The Proanothcyanidins that are found in Cranberries can prevent urinary


tract infections by inhibiting E. coli bacteria from attaching to the urinary
tract.

The National Kidney Foundation recommends drinking at least one large


glass of cranberry juice a day to help maintain a healthy urinary tract.

Cardiovascular Health

There has been preliminary research done that has shown that cranberries
have the ability to decrease total cholesterol and LDL, or bad cholesterol,
and to increase blood flow in the body. Researchers and scientists have also
found that cranberry extract contains polyphenol compounds called
flavornoids, which helps to maintain a healthy heart. In fact, the Wisconsin
study has already shown that the properties of cranberry juice that could
contribute to inhibiting blood clotting, promoting blood vessel diameter and
preventing clogged arteries are equivalent to those of red wine.

These studies has shown us that flavonoids isolated from cranberries may
inhibit bacteria adhesion, the mechanism by which cranberry helps to
maintain a healthy urinary tract and possibly even helps in prevention of
periodontal disease and the formation of certain ulcers. The compounds in
this plant may also help prevent the progression of atheroscleroic plaques
that lead to cardiovascular disease.

Anti-Cancer

Cranberries are very rich in flavonoids. These phytonutrients have been


shown to inhibit certain types of cancer. The flavonoids that are contained in
this fruit, including, anthocyanins, proanthocyanins, and flavonols, making
cranberries an important cancer fighter. Compared with 20 other fruits that
were tested, cranberries demonstrated the highest fresh-weight content of
flavonoids and related phenolic acids, making this berry a powerful source
of potentially cancer-preventative phytonutrients and antioxidants. While
findings linking cranberrys components to a decreased risk of cancer are

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preliminary, in vitro studies suggests cranberries contain compounds that
can inhibit carcinogenesis.

Ulcers

A new research suggests that compounds that are found in cranberries may
in fact inhibit ulcer-causing bacteria from sticking to the stomach lining and
walls. Research from Tel-Aviv University has also suggested that tannins
found in cranberries may help in inhibiting the adhesion of bacteria in the
stomach, including the Helicobacter pylori bacterium, which is the spiral
bacteria responsible for gastrointestinal ulcers as well as gastric cancer.

Anti-Aging Properties

There are polyphenolic compounds found in cranberries that may help to


protect against neurodegenerative diseases, and the memory and
coordination losses often associated with the process of aging.

Heart disease

There is an ongoing study by the University of Wisconsin research team,


researching the cranberrys ability to significantly reduce the risk of
cardiovascular disease. Scientists and researchers found that cranberry
extract contains antioxidants, which play a fundamental role in slowing the
oxidation that leads to heart disease. One of the biologists conducting the
study stated that as little as one fourth of an once could have some
benefits.

Dental Health

In December of 1998, a team of scientists from Tel Aviv University have


determined that the same anti-edhesion properties that prevent bacteria
from forming in the urinary tract also prevents bacteria from forming in the
mouth. By creating a bacteria-inhibiting effect. Cranberries might reduce
the formation of harmful plaque that can lead to major gum disease.

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What Is It Good For
The ingredients in cranberries fight against these different things that I
listed below:

Anti-Aging
Memory loss
Coordination loss
Gum disease
Cancer prevention
Urinary tract infection
Bladder infection
Fights bacteria
Fights E. coli
Fights Salmonella
Fights Staphylococcus
Decreases Cholesterol And LDL
Increases Blood Flow
Fights Heart Disease
Blood Clotting
Promotes Blood Vessel Diameter
Helps Clogged Arteries
Prevents Different Types Of Ulcers
Periodontal Diseases

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Atheroscleroic Plaques
Cardiovascular Disease
Carcinogenesis
Gastrointestinal Ulcer
Gastric Cancer
Neurodegenerative Diseases
There are still many more that can be added to this list. Scientists and
researchers are still looking for more of what this plant can offer for better
health. Research is still ongoing in many Medical areas.

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Major Events Of
Cranberry Production
1550 - The Native Americans used cranberries for food, dyes and for
medicine
1620 - The early Pilgrims learned to use cranberries from the Native
Americans
1683 - This was the year that cranberry juice was first made by the
settlers
1816 - Captain Henry Hall first cultivated cranberries in Dennis,
Massachusetts
1820s - Cranberries was shipped to Europe for sale
1838 - This year was the first record of ice sanding on bogs and flooding
first used to control insects and also to prevent any frost damage to crops
1843 - Eli Howes cultivated Howes variety of cranberries in East Dennis,
Massachusetts
1845 - An Act for the Protection of Cranberries on Gay Head was put
forth by Gay Head Indians on Marthas Vineyard in Massachusetts
1847 - Cyrus Cahoon cultivated Early Black variety of Cranberries in
Harwich, Massachusetts
1850s - The first cranberry scoops used for harvest and water harvesting
was tried, but was abandoned; sailors used cranberries to prevent scurvy
at sea
1854 - First census of cranberry acreage - 197 acres in Barnstable, MA.
1856 - The Cranberry And Its Culture published by Benjamin
Eastwood
1863 - U.S. Department of Agriculture created Massachusetts
Agricultural College (University of Massachusetts); Abraham Lincoln
proclaims first national Thanksgiving
1868 - 100 lb. Barrel of cranberries was sold for fifty-eight cents in
Philadelphia, Pennsylvania
1870s - A six quart pail was used as a standard picking measure
1887 - Snap scoop was invented for younger vines by Daniel Lumbert
1888 - Cape Cod Cranberry Growers Association was formed in
Massachusetts
1906 - Henry J. Franklin began formal agricultural research on

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cranberries
1907 - The first market cooperative was founded, New England
Cranberry Sales Company
1910 - The Cranberry Experiment Station research facility was
established in Wareham, Massachusetts; Dr. Henry J. Franklin was
named director; more efficient rocker scoop used to harvest cranberries
1912 - Hayden cranberry separator was patented. First cranberry sauce
was put on the market in Hanson, Massachusetts
1920 - Oscar Trevo invented the first mechanical ride-on dry harvester
known as Mathewson. Telephone frost warning system started
1923 - Bailey Separator patented to grade and separate cranberries by
bouncing the berries
1930 - Ocean Spray Cranberries Inc. was formed as a grower owned
marketing cooperative
1947 - Walk behind mechanical dry harvesters replaced hand scooping
1953 - First million barrel national crop
1959 - Cranberry scare caused industry market crash
1960s - First successful water harvesting; sprinkler systems installed on
most bogs; cranberry products diversify and market expands
1970s - Integrated Pest Management programs developed
1980s - International markets developed for cranberries; demand for
cranberry juice and juice blends rise dramatically
1990s - Diversified cranberry products become ingredients in other
foods; global demand for cranberry products continue to clime and grow;
new planting of cranberries increase in an attempt to meet the growing
demand; cranberry prices reach an historical high point
1997 - An over supply of cranberries, plus other economic and business
hurdles, cause a dramatic drop in cranberry prices, causing an economic
uncertainty and a destabilizing of the cranberry industry
2000s - With cranberry supply better matching demand, cranberry prices
begin to be stable and the industry begins to return to profitability

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Cultivation

The cranberries are grown throughout the northern parts of the United
States. This region offers a special conditions that cranberries require,
including sandy soil conditions, abundant fresh water and a growing season
from May to October. Cranberries like to grow on low lying vines in
impermeable beds that are layered with sand, peat, gravel and clay.

These beds are commonly known as bogs or marshes and they were
originally created by glacial deposits more than 10,000 years ago. These
deposits were left in impermeable kettle holes lined with clay. The clay
prevented materials from leaching into the groundwater. Rocks and other
organic materials were collected by the glaciers. When the ice finally melted
deposits of heavy materials were layered on top of the clay.

These kettle holes were filled with water and other organic matter which
created the ideal environment for cranberries.

Illustration of a Cranberry Bed

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CRANBERRY BED - SOIL LAYERS

The first layer is sand


The next layer going down is peat
The third layer going down is gravel
and the last two layers going down are clay

Commercial bogs use a system of wetlands, uplands, ditches, ponds, flumes


and other water bodies that provide a natural habitat for a variety of plants
and animal life.

THE GROWING SEASON:

In many areas the cranberry season begins in the Winter when growers flood
the bogs with water that freezes and insulates the vine from frost. As all the
Winter snow melts and Spring arrives, the bogs are drained. Shortly
thereafter blossoms begin to for and appear. In mid-July, all the petals fall
from the flowers leaving a tiny green nodes which, after several weeks of
summer sun, becomes red, ripe cranberries. These cranberries are typically
harvested in September and October and can be stored for up to one year
under proper conditions.

HARVESTING CRANBERRIES:

The cranberries are harvested using either of two methods. Wet harvested
berries are generally processed, while dry harvested berries are most often
sold as fresh fruits.

WET:

Most cranberries are harvested using the wet method. Growers flood their
bogs with water then use harvesting machines that loosen the cranberries
from the vines. With small air pockets in their center, the cranberries float to
the top of the water. Growers corral the berries onto a conveyers that lift the
berries from the flooded bog onto trucks and into processing plants.

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DRY:

A small percentage of cranberries are dry harvested. This process uses


mechanical pickers, that resemble lawn mowers with comb-like conveyer
belts that picks up the cranberries and carry them to attached burlap bags.
These bags are empties into bins and delivered to fresh fruit receiving
stations where they are graded and screened based on their color and ability
to bounce (soft berries will not bounce). Dry harvested berries are sold as
fresh fruit at markets.

DITCH CLEANING

Ditches are important for the flooding and the drainage of a bog or marsh.
The network of ditches must be kept free flowing. Ditch cleaning is usually
done in the spring and in the fall by hand or by a mini-excavator. The mud
piles are removed by either a bog vehicle or by a helicopter.

SPRINKLER SYSTEM

Sprinkler irrigation system supplements soil moisture, also protects the buds
from spring frost and the berries from frost in the fall and it cools the plants
during intense summer heat. There are two vital operations performed by
sprinklers on cranberry bogs - frost protection and also irrigation.

IRRIGATION

The cranberry plants can require 0.20 to 0.25 inches of water per acre per
day during the hottest, driest and windiest weather. The standard
recommendation is for vines to reach an inch of water per week from either
rain, capillary action from groundwater, irrigation or some combination of
these I have just mentioned. The best management practices recommend
irrigation in the early morning, so as not to extend the time the plants are
naturally wet. This common practice also minimizes loss from evaporation,
run-off and drifts, which can amount to 30% of water that comes out of the
nozzle.

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FROST PROTECTION

Frost protection applies water to prevent damage to buds and berries when
they are sensitive to temperatures below freezing. There are two times of the
year when cranberry growers worry about frost, one is in the spring and the
other is in the fall. It is necessary to apply at least 0.10 inches of water per
acre per hour to provide basic frost protection. This will protect the plant to
about 24 degrees F. under calm conditions.

FLOODING

The other practice when cranberry growers use to water on the bog is
flooding. Flooding is so important in cranberry cultivation that bog or march
where flooding is not possible are no longer considered profitable.
Cranberry growers use this method as a management tool to protect the
plants from the cold, drying winds of winter, to harvest and remove fallen
leaves and also to control pests.

WINTER FLOOD

Cranberry vines may be injured or killed by severe winter weather. This


injury, or winterkill is prevented by protecting the vines with a winter flood.
The winter flood may be applied as early as December 1 st and remain on the
bog as long as winterkill conditions are present or forecasted.

REMOVAL OF WINTER FLOOD

As the warmer weather arrives, usually around mid-March, cranberry


growers remove the winter flood. The vines slowly come out of dormancy
and the growing seasons begins.

LAST WATER

Another flooding technique that most cranberry growers use is known as


Late Water. Late water floods have been used since the early 1940s and

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have been used to protect the bog from spring frost and also to provide some
pest control. In modern cranberry production, holding late water refers to the
practice of withdrawing the winter flood in March then re-flooding the bog
in late April for one more month.

HARVEST FLOOD

The most widely known use of flooding in cranberry cultivation is for


harvest. Approximately 90% of the crop is harvested this way. Flood
harvesting occurs after the berries are well colored and the flood waters have
lost their summer heat. The bogs are flooded with up to one foot of water. In
order to conserve water, harvest is managed so that the water is reused to
harvest as many sections of bogs as possible before the water is released
from the system. Flood water is recycled in the cranberry bog system, passes
from bog to bog through canals and flume holding ponds and reused, often
shared by several other growers.

WEED MANAGEMENT

Weeds may appear on a cranberry bog during the summer. Workers hand
pull weeds or wipe them with a manual or mechanical herbicide applicator.

BEES

Bees play a vital role in pollination, they are an essential part of cranberry
growing. Growers utilize one or two bee hives per acre of bog during bloom,
early June through mid-July, to pollinate the cranberry flowers.

INTEGRATED PEST MANAGEMENT (IPM)

Most cranberry growers use IPM techniques as an ecological approach to


pest control. IPM includes a combination of biological, cultural, or chemical
control methods. Throughout the spring and summer, IPM scouts use insect
nets and sticky traps to monitor pest activities.

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PESTICIDE APPLICATIONS

Insecticides and fungicides may be applied during the summer months to


control or prevent serious damage caused by various insects and diseases.
Pesticides are only used when necessary and they are applied by state
certificate applicators. Although occasionally applications may be made by
helicopter, the vast majority are made through the sprinkler system.

FERTILIZING

Typically, fertilizers are applied between mid-May and late August. As


native wetland plants, cranberry vines require minimal nutrient supplements.
When needed, fertilizers are applied in small doses by helicopter, manually,
or through the sprinkler system.

CONSTRUCTION & RENOVATION OF BOGS

Many of the bogs in Southeastern Massachusetts have been in full


production for more than 100 years. Some of these bogs may be replanted
because: the bog may not be level, the variety is a low producer or weeds
such as briar, poison ivy, or brambles have overtaken the vines. In such
cases, large construction equipment is needed to move the soil, and leveling
the bog in preparation for new planting of new vines. Growers also may
square off beds to increase operation efficiency. From time to time it is also
necessary to upgrade or to replace irrigation systems and water control
structures.

TREE CLEARING AND BUSH CUTTING

Growers often will remove trees and bushes around the perimeter of the bog
to promote air movement which helps reduce frost risk and to cut down on
fungal growth. Removing brush and trees that serve as atlernative hosts for
weeds, diseases and insects also helps cut down on pesticide use.

SANDING

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A layer of sand is applied to the cranberry bog every few years. This
common practice is done to stimulate growth, improving drainage and also
for controlling weed, insects and fungi. Sand can be applied in several
different ways. With dry sanding, sand is applied directly to the vines by a
bog vehicle or by hand. In ice sanding, the sand is applied on the ice that
forms on the winter flood. The third method is barge sanding. Where sand is
applied by using a barge on a flooded bog.

EQUIPMENT MAINTENANCE AND CONSTRUCTION

Since there are fewer than 1000 cranberry growers in North America, large
companies do not manufacture farm equipment for cranberry production.
Most of the cranberry growers use the winter months to design, build and
maintain their own existing equipment.

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Availability And Usage
Suggestions For Fresh Cranberries
Fresh cranberries are available in stores mid-September through to
December. They are most abundant cranberries during peak harvest season -
from October and November. Cranberries may be stored in the refrigerator
for up to four weeks. Before using, sort and rinse the cranberries in running
water. Buy fresh cranberries in season, then freeze them to enjoy them all
year long. To freeze fresh cranberries, double wrap them in plastic without
washing. When using frozen cranberries in your recipes or formulas, no
thawing is necessary. In fact, the best results are obtained without thawing
them out.

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In Other Locations

In addition to Massachusetts, the major growing areas for cranberries are


Oregon, New Jersey, Washington Wisconsin, and in the Canadian provinces
of British Columbia and Quebec.

Additional regions with cranberry production include Delaware, Michigan,


Maine, New York, Rhode Island, as well as the Canadian provinces of New
Brunswick, Ontario, Nova Scotia and also Prince Edward Island or PEI.

The European variety, which is grown in parts of central Europe, like


Germany, Finland is known as Vaccinium Oxycoccus. This variety is a
smaller fruit with anthocyanin pigment profiles similar to the ones that are
grown in North America. The European variety however, has a different acid
profile in terms of the percentages of quinic, malic and citric acid levels
present. In Europe, this fruit is commonly known as lingonberry or English
mossberry.

Altogether the entire cranberry industry is supported by approximately


47,000 acres, of which 14,000 are located in Massachusetts.

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Cranberry Use & Scientific
Evidence For

Many scientific studies have shown us that cranberry to be effective in


helping to prevent or to eliminate urinary tract infections. This berry is
useful in fighting yeast infections. It is also used for kidney stones and for
chronic kidney inflammation, but there is no scientific evidence to support
its effectiveness. There are some evidence however to suggest that cranberry
extract may help to prevent heart disease by inhibiting oxidation of harmful
LDL cholesterol and cancer, due to its anticarcinogenic activities in the
proanthocyanidin fraction of the fruit.

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Cranberry Dosage Information
Cranberry comes in a variety of forms for treating different conditions. It is
best to read and follow the product label directions before using any product.

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Compositional & Nutrition
Information
Cranberries are considered a healthy fruit. They contain no cholesterol and
are virtually no fat and are very low in sodium. Various cranberry products
may contain substantial levels of dietary fiber and certain vitamins, as well
as a variety of photochemicals that may be beneficial to our health.

The typical values for the proximate composition of raw cranberries are
listed in TABLE 2. These numbers may tend to vary slightly from one crop
year to another, but are generally represented of average values. The
addition of cranberries to other food products may result in a substantial
nutritional contribution.

TABLE 1
TYPES, AVAIABILITY AND USEAGE OF CRANBERRIES

Product Product General Storage/ Comments Applications


Description Packaging Self-Life

Fresh Whole, fresh 12 ounce 32-34 F Available Bakery products,


cranberries consumer 3 months September- sauces
bag or 40lb November
box
Frozen Whole 40lb box 0-15 F Available year Bakery products
cranberries 18 months round sauces,
condiments, dairy
products
Sliced 3/8 thick 20lb box 0-15 F Available year Bakery products
18 months round; IQF sauces
condiments, dairy
products

LIQUID

Single 7.5 brix 44 gallon 0-15 F Direct expressed Beverages,


Strength drum or 1 year juice natural colorant
Juice tanker
Concentrate 50 brix 5 gallon 0-15 F High colored Beverage
14+1.5% pail, 50 2 years pure, natural colorant,
titrable gallon drum cranberry condiments, dairy
acidity or tanker concentrate products and

33
confections
Puree 5.4 or 6.1 33 pail or 0-15 F Well colored Sauces,
brix 50 gallon 18 months pure beverages,
drum or cranberry bakery
tanker concentrate products

SHELF-STABLE PRODUCTS

Sweetened Sugar-infused 25lb box 12 months no artificial Bakery products,


Dried dehydrated fruit 65 F color, or cereals, trail mix,
Cranberries 18 months preservative; snack foods,
at 45 F excellect color dairy products,
shelf stable retention confections
cool dry
conditions
Flavored fruit Sugar-infused 25lb box 12 months Firm yet tender Bakery products,
Pieces cranberry at 65 F fruit texture; cereal, trail mix,
based, 18 months versatile and snack foods,
dehydrated at 45 F cost effective, dairy products,
fruit with shelf stable available confections
natural in cool, dry in raspberry,
flavor topical conditions strawberry,
coated cherry, orange
blueberry and
peach flavor
Cranberry Spray-dried 100lb 2 years Soluble, Nutraceuticals,
Powder cranberry drum in dry, hygroscopic confections,
concentrate ambient fruit; 90+% beverages,
storage solids colorant, teas

TABLE 2
COMPOSITION OF RAW CRANBERRIES

COMPONENTS AMOUNT (%)

Water 86.5
Protein 0.4
Ash 0.2
Fats (Lipids) 0.2
Dietary Fibers 4.2
Available Carbohydrates 8.2

34
Cranberry Safety And
Drug Interaction Information

If you take different drugs for urinary or kidney problems, do not take
medicinal doses of cranberry concentrate. Do not use cranberry as a
substitute for antibiotics during an acute urinary infection.

Cranberry is safe to use during pregnancy, breastfeeding, and for young


children.

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Consumer Awareness

Because of the long standing belief that drinking cranberry juice helps UTIs,
consumers are already aware of the health promoting aspects of cranberries.
Recent studies which confirm this effect and establish additional benefits,
will serve to reinforce the perception, which consumers have regarding the
healthy attitudes of cranberries.

36
Cooking With Cranberries

Mmmmm? My wifes kitchen never smelled so good. There were cranberry


muffins everywhere, it was baking in the oven, it was cooling on the rack on
the counter. And her tantalizing chocolate-covered cranberries quickly
disappeared from the kitchen table especially with four small children
coming in and out.

Cranberries add tangy flavor to everything from stuffing and sauces to


beverages and barbecues. They make everyday relish, mouth-watering. And
of course, they add a touch of the extraordinary to dessert.

You will find fresh cranberries available in your supermarket produce


section from September to December. To prepare cranberries for cooking,
sort out bruised berries, then rinse under running cold water. Just pop them
in your freezer for later use, if you find that you have too many (wash before
you use them, but DO NOT WASH for freezing). When you are ready to use
these berries, do not thaw them. Follow directions using frozen berries.

BERRIES ARE GOOD FOR YOU

This cherry little fruit adds more than just a zip to your meals and to your
backing. It is very high in fiber, has just 25 calories per cup, and it

37
provides over 10% of the recommended daily allowance of Vitamin C.
Cranberries are also low in sodium and are a source of Vitamin A and B,
Calcium, Iron and Phosphorus.

AN AMERICAN SPECIALTY

Cranberries in North America are one of the few fruits that is a native of
North America. In fact, long before the Pilgrims came to America and
landed at Plymouth Rock, cranberries were a staple in the diets of American
Indians.

According to a book called The Cranberry Book (1883), wild cranberries


ripened in such abundance that they were eaten by the Indians fresh, ground,
or mashed with cornmeal and then it was backed into bread. Dried berries
were mixed with wild game meat (deer, rabbits, buffalo) to form pemmican,
a survival ration for long trips. Maple sugar or honey was also used to
sweeten the berries tangy flavor.

Cranberry juice was used by the Indians to dye rugs and blankets also some
clothing. They made poultices from unripe berries, and even believed that
the berries had a special powers to calm the nerves.

Special powers aside, one thing is certain, that is cranberries taste great.

38
Here Are Some Recipes
Here are some on my favorite recipes that my wife Bettyann use to
make.

CRANBERRY RELISH BAKE

Ingredients:

1 cup of sugar
4 cup of cranberries
1 cup chopped walnuts, toasted
2 tablespoon of lemon juice
1 cup orange marmalade

Directions:

Toss all the cranberries and sugar together. Place in a 2 quart baking
dish, cover and bake at 350 degrees for 1 hour.

Stir in the walnuts, lemon juice and all the marmalade.

Refrigerate
Makes 6 to 8 servings

CRANBERRY OATMEAL COOKIES

1 teaspoon of baking soda


1 cups of flour
teaspoon of salt
2 cups of oatmeal
1 cup of butter or margarine
2 large eggs
cup of granulated sugar
1 cup brown sugar packed
1 tablespoon of honey

39
2 teaspoon of vanilla
1 cup of dried cranberries
1 cup of white chocolate chips

Directions:

Preheat the oven to 350 degrees


Cover 2 cookie sheets with parchment paper
In a medium bowl mix the flour, salt and baking soda, stir in the
oatmeal and set aside. With a mixer, beat the butter and sugar until it is
light and fluffy. Beat in the eggs, add vanilla and honey, beat the
mixture until it is blended. Add the flour mixture in two additions, beat
until well combined. Stir in the cranberries and white chocolate chips.
Drop by heaping tablespoons about 2 inches apart on the cookie sheet.
Bake until the center of the cookies are soft, for about 9 to 11 minutes.

My wife doubles the recipe to make about 84 cookies.

CRANBERRY RASPBERRY SMOOTHIE

Ingredients:

1 cup frozen raspberry yogurt


1 medium banana
2/3 cup of cranberry
cup of frozen blueberries
cup of frozen raspberries

Directions:

Blend until all the ingredients are well combined.


Makes 2 servings

GEORGES CRANBERRY CHICKEN

Ingredients:

40
teaspoon of salt
cup of all purpose flour
teaspoon of black pepper
6 boned and skinned chicken breasts halves
cup of butter or margarine
1 cup water
2 cups of cranberries, fresh or frozen
cup of packed brown sugar
1 tablespoon vinegar

Directions:

Combine all the dry ingredients in a bowl, dredge chicken breasts in


flour mix. In a large skillet fry the chicken in butter until it is brown on
both sides. Remove the chicken and set aside. In the same skillet,
combine the remaining ingredients, let simmer for 5 minutes. Place the
chicken on top of simmering mix, cover, and continue to simmer for
another 30 minutes. Serve the cranberries over the chicken.

APRILS CRANBERRY CHUTNEY

Ingredients:

2 cups of white sugar


4 cups of cranberries
1 cup of water
1 teaspoon of grated orange peel
1 cup of orange juice
1 cup walnuts chopped
1 cup of raisins or sweetened dried cranberries
1 cup of chopped celery
1 teaspoon of ground ginger

Directions:

In a 3 quart saucepan over medium heat, bring the cranberries, sugar


and water to a boil stirring frequently. Reduce the heat to low and let
mixture simmer for 15 minutes. Remove from the heat and stir in

41
remaining ingredients. Cover and refrigerate.

Makes 7 cups
Being 2 hours or up to 2 weeks before you want to use.

CINNAMON CRANBERRY SYRUP

1 cup of water
1 cup of white sugar
2 cups of cranberries
teaspoon of cinnamon

Directions:

In a small saucepan, combine all your ingredients. Heat to a boil,


stirring until the mixture has thickened and the cranberries pop. Then
cool to a room temperature. Transfer the mixture into an electric
blender and puree.

Cover and refrigerate.

OATMEAL COCONUT CRANBERRY COOKIES

Ingredients:

1 cup of white sugar


1 cup margarine
1 cup of brown sugar
2 medium eggs
2 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
2 cups of oatmeal
1 cup of sweetened dried cranberries
2 teaspoon of vanilla
1 cup of flaked coconut

Directions:

42
Cream together the eggs, margarine, and sugar. Then add the rest of
your ingredients. Drop by teaspoon unto greased cookie sheets.

Bake at 350 degrees for about 10 minutes.

CREAM CRANBERRY SQUARES

Ingredients:

2 cups of graham crackers crumbs


cup of margarine melted

1 8 oz. of cream cheese softened


cup of white sugar divided
2 large eggs separated
2 teaspoons of vanilla
1 cup of whipping cream
2 cups wholeberry cranberry sauce

Directions:

In a medium mixing bowl blend crumbs of margarine, reserve cup for


topping. Pat into a 9x13 pan. Bake for 10 minutes at 325 degrees, then
cool

Place in a large bowl, combine your cream cheese, cup of sugar, egg
yolks and vanilla, beat until blended. Add cranberry sauce, beat well.

In another mixing bowl, beat egg whites until it is foamy, slowly add the
remaining cup of sugar while beating, continue to beat until soft
peaks form.

In another bowl, use the same beaters to beat whipping cream to soft
peaks. Fold egg white, mix into cranberry mixture, then fold in whipped
cream. Spoon evenly into crust. Sprinkle with the reserved mix. Cover,
freeze for 4 hours or overnight.

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Cut into 2 inch squares.
Makes 16 servings.

DOUGS CRANBERRY DREAM BARS

Ingredients:

Crust: 2 cups of all purpose flour


cup of powdered sugar
1 cup margarine
Filling: 4 medium eggs
2 cups of sugar
cup of all purpose flour
teaspoon of salt
4 cups of cranberries chopped

Directions:

Crust: combine the flour and the sugar, cut in the margarine until
crumbs form. Press into bottom of a 15x10x1 inch jelly roll pan. Bake at
350 degrees for 15 minutes.

Filling: blend sugar, eggs, flour and salt until smooth. Fold in the
chopped cranberries. Spread over the hot crust. Bake for another 25
minutes at 350 degrees until filling is lightly browned.

Cool, Cut into bars or into squares.


Makes 60 small bars or squares, or you can also cut it to your desired
serving size.

JENNYS CRANBERRY MUFFIN CAKE

Ingredients:

2 cups of all purpose flour


1 tablespoon of baking powder
2/3 cup of white sugar

44
cup of milk
cup of margarine melted
1 medium egg
1 teaspoon of vanilla
2 cups of chopped cranberries
(Optional) cup of pecans

Directions:

Heat your oven to a temperature of 400 degrees. In a large bowl


combine all your dry ingredients. In a medium bowl stir together your
margarine, milk, egg, and vanilla. Stir into dry ingredients until just
moistened. Fold in your cranberries. Spread in greased and floured 9
inch round cake pan.

Glaze - cup of powdered sugar, 2 to 3 tablespoons of milk. Mix


together.

Bake 35 to 45 minutes, remove from pan. Drizzle glaze over the cake.

GEORGES CRANBERRY MUFFINS

Ingredients:

1 egg yolk
cup of sugar
cup of butter

teaspoon of salt
1 cup of all purpose flour
2 teaspoon of baking powder

1/3 cup of milk


1 beaten egg white
1/3 cup of milk

Directions:

45
In a mixing bowl cream together the sugar and the butter, beat in 1 egg
yolk. Sift together dry ingredients, all alternately with 1/3 cup of milk to
butter mix. A your cranberries, fold in beaten egg whites. Bake at 375
degrees for about 15 minutes.

Makes 8 muffins
If you want more double the recipe.

ROSES WHOLE CRANBERRY SAUCE

Ingredients:

2 cups of sugar
4 cups of cranberries
1 teaspoon, firmly grated lime zest
cup of fresh lime juice
cup of water

Directions:

Combine all the ingredients in a sauce pan and bring mixture to a boil.
Reduce heat and let simmer for 10 minutes or until the berries have
popped. Skim off the foam and let cool.

APRILS NEW CRANBERRY OATMEAL COOKIES

Ingredients:

1 cup of butter, softened


1 cups of white sugar
2 eggs
1 teaspoon of vanilla
2 cups of all purpose flour
1 teaspoon of baking powder
teaspoon of salt
teaspoon of baking soda
2 cups of sweetened dried cranberries

46
2 cups of fresh or frozen cranberries, coarsely chopped
1 package of vanilla chips

Directions:

In a bowl cream together the butter and sugar, add your eggs one at a
time, beat well after each addition. Beat in vanilla. Combine all your dry
ingredients, add to the creamy mixture. Stir in your oats, sweetened
dried cranberries and chopped cranberries. Stir in the vanilla chips.

Drop by rounded teaspoon onto a greased cookie sheet.


Bake at 375 degrees for 10 to 12 minutes. Cool on wire racks.

Makes approx. 6 dozen cookies.

BETTYANNS CRANBERRY VINIAGRETTE

Ingredients:

2 cups of fresh cranberries


1 cup of apple cider vinegar
1 cups of sugar
teaspoon of dry mustard
1 tablespoon of salt
dash of fresh ground pepper
2 cloves of garlic, minced
2 cups of vegetable oil

Directions:

Place all the cranberries in a blender with cider vinegar and puree. (use
the blender to contain, large enough to hold all ingredients). Add the
remaining ingredients. Mix well.

Makes about 5 cups.


Keep refrigerated, stir or shake well before using.

* Serve over tossed green salads

47
Marinate chicken breasts, pork tenderloins or pork chops, 1 to 4
hours, grill.

ANYUS SPICED CRANBERRY MUFFINS

Ingredients:

2 cups of all purpose flour


cup of white sugar
cup of brown sugar
1 tablespoon of baking powder
1 teaspoon of cinnamon
1 teaspoon of coriander
teaspoon of salt
2 medium eggs
5 tablespoon of vegetable oil
cup of milk
2 cups of coarsely chopped cranberries

Directions:

Combine all your dry ingredients in a large mixing bowl. In a separate


bowl, beat your eggs, oil and milk until well blended, add to your flour
mixture, beat until moistened. Stir in your cranberries. Fill greased
muffin cups 2/3 full. Bake at 375 degrees in the oven for 20 minutes.

Makes 16 muffins.

VANNASSAS MICROWAVE CRANBERRY SAUSE

Ingredients:

1 cup of white sugar


4 cups of cranberries
to cups of water

Directions:

48
In a pyrex 2 quart bowl, mix your cranberries, sugar and water. Cover
with saran wrap. Depending on the power level of your microwave cook
for 10 to 15 minutes stirring every 4 to 5 minutes.

Do not stir at end. Let it sit for 15 to 30 minutes then chill.

Makes 3 cups of sauce, it will thicken when as it chills. If you are using
fresh cranberries it will take less time then using frozen cranberries.

PECAN-CRANBERRY BRIE

Ingredients:

1 egg beaten
1 roll refrigerated crescent dinner rolls
1 round 8 oz. Brie cheese
3 tablespoons of cranberry sauce
2 tablespoons of chopped pecans

Directions:

Preheat your oven to 350 degrees. Coat a cookie sheet with a non stick
spray such as PAM.
Unroll the dough and press together at perfortations to seal. Slice the
Brie in half horizontally and place the bottom half in the center of the
dough. Spread the cranberry sauce over the top, sprinkle with pecans
and then replace the top of the Brie. Bring the dough up and over the
sides of the Brie, pressing firmly to seal. Place seam side down on your
baking sheet and brush with a beaten egg.

Bake for 25 to 30 minutes, or until it has a deep golden brown color. Let
cool for 5 to 10 minutes before serving.

CRAN-BE-QUED KIELBASA

Ingredients:

49
1 can of jellied cranberry sauce
1 ring of Kielbasa

Directions:

Slice the kielbasa unto inch pieces, brown it in a oven or in a heavy


frying pan, turn frequently. When brown, remove from the pan and add
1 can of jellied cranberry sauce to the drippings in pan, stir until it is
completely melted, add kielbasa to sauce and heat through.

Makes a wonderful and easy appetizer or you can use it as a main dish
that is served with noodles.

CRANBERRY SOUR CREAM BARS

Ingredients:

1 cup of butter, softened


1 cup of packed brown sugar
2 cups of oatmeal
1 cup plus 2 tablespoons of all purpose flour, divided
2 cups of dried cranberries
1 cup of sour cream
cup of brown sugar
1 egg, lightly beaten
1 tablespoon of grated lemon peel
1 teaspoon of vanilla extract

Directions:

In a large mixing bowl, cream the butter and brown sugar. Combine the
oatmeal and cup of flour, add it to the creamed mixture until blended.
Set aside 1 cups of topping. Press remaining crumbs mixture into an
ungreased 13x9x2 inch pan. Bake it at 350 degrees for about 10 to 12
minutes or until it is lightly browned.

Meanwhile, in a large mixing bowl, combine the cranberry, sour cream,

50
sugar, egg, lemon peel, vanilla and the remaining flour. Spread evenly
over the crust.

Sprinkle with the reserved crumb mixture. And bake for 20 to 25 more
minutes or until it is lightly browned. Cool, Refrigerate.

Makes approx. 3 dozen.

51
Comments Are Welcomed

ALL your comments are welcomed. Please feel free


to write to me in regards to this eBook or about
any other of my eBooks.

The mailing address and my e-mail address


is listed below.

52
THIS IS A FREE
eBOOK.
Enjoy!

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