We cool the fruit faster, up to 30 minutes after breaking. These are standards higher than the most stringent standards. Cooling up to 30 minutes after rupture causes the blueberries to naturally maintain the taste and quality of freshly harvested fruits for a long time. This is a new chapter in the history of highbush blueberry cultivation. The fruit of our ambition and the ability to cooperate.

http://jagodnik.pl/polish-berry-cooperative-promuje-rewolucyjny-standard-zbioru-borowki