The native wetland plants that produce cranberries start growing in May. When they are ready to be harvested, farmers flood their bogs with water and send out a picking machine to shake the berries from the vines.
The cranberries have turned this pond pinkish crimson. Several workers, up to their waist in water, gently coral the berries toward a pump that vacuums them up onto a waiting truck. There, the berries are run through a system that separates them from leaves and vines and are transported to processing plant, which eventually turns them into sauce, juice or sweet and dried berries.
“The season has been pretty good this year. We’ve had a pretty good crop,” said Steve Ward, a second-generation cranberry grower, on the edge of his bog. This bog is one of nearly 300 in Massachusetts that cover some 14,000 acres, and this year farmers are projected to produce 2.2 million barrels of cranberries, with one barrel amounting to 100 pounds . That’s an increase of 12% over last year. Massachusetts is the second-biggest cranberry producing region in the U.S. behind Wisconsin, and the industry there dates back to the 1800s.
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