The cultivated blueberries or blueberry Vaccinium corymbosum (highbush blueberry) also comes from a variety of wild blueberry, blueberry savannah as they say here. In the years 1930-1940, U.S. researchers (Elizabeth White, Frederick Coville, Darrow George) have selected the most vigorous plants, and hybridization have been developing varieties that produce fruit larger, sweeter, stronger, since Research continues to find varieties that are better adapted to our climate. The term highbush Greek korumbos (bunch), refers to the position taken by giving flowers and clusters of fruit which, unlike the grapes do not ripen any one time. The highbush blueberry is now cultivated throughout the world (Australia, New Zealand, Chile, China) and the United States alone, especially in the states of New Jersey and Michigan are responsible for 55% of world production . Thus we can find, even in winter, fresh blueberries on grocery shelves, but to withstand transport these fruits were harvested before reaching full maturity so often that they taste rather bland.
In Canada, British Columbia is the largest producer of highbush blueberry, is grown on 5, 000 hectares. In Quebec, though some producers in the south-west of the province have been growing at least 40 years, it is only recently that this culture has taken off. Currently there are 300 companies engaged in the production of highbush blueberries on an area of 400 hectares. The highbush blueberry requires special care: the soil must be acidic, composed of organic matter and kept moist. The plant acquires its mature after seven years of growth and could live beyond thirty years, the blueberries may reach one to two meters tall and the fruits are picked from mid-July to the end of August. Here in Quebec, the extreme cold of winter (-30 ° C) is the major enemy of highbush blueberry, buds formed in the fall are “burning” to such temperatures.