How Driscoll’s can make money from berries all year round
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California food giant Driscoll’s has helped turn a local, seasonal treat into a worldwide refrigerator staple and marketing juggernaut.
PHOTO: KELSEY MCCLELLAN/NYTIMES
Julia Moskin
Once upon a time, there was only one way to get your hands on a ripe strawberry in winter: be a member of the French royal court.
In 1712, Louis XIV dispatched a spy to Spanish-controlled Chile to smuggle out native white-berried plants. Royal gardeners bred them with European red berries, coddled them in manure hotbeds and warmed them with underground fires, all so that the king could have strawberries in March instead of waiting until June.
