Hubbry Logo
LoganberryLoganberryMain
Open search
Loganberry
Community hub
Loganberry
logo
8 pages, 0 posts
0 subscribers
Be the first to start a discussion here.
Be the first to start a discussion here.
Loganberry
Loganberry
Loganberry
View on Wikipedia
from Wikipedia

Loganberry
Scientific classification Edit this classification
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Rosales
Family: Rosaceae
Genus: Rubus
Species:
R. × loganobaccus
Binomial name
Rubus × loganobaccus

The loganberry (Rubus × loganobaccus) is a hybrid of the North American blackberry (Rubus ursinus) and the European raspberry (Rubus idaeus),[1][2] accidentally bred in 1881 by James Harvey Logan, for whom they are named.[3] It is cultivated for its edible fruit.

Description

[edit]

The plant and the fruit resemble the blackberry more than the raspberry, but the fruit color is dark red rather than black.[2]

Taxonomy

[edit]

The loganberry was derived from a cross between Rubus ursinus (R. vitifolius) 'Aughinbaugh' (octaploid) as the female parent and Rubus idaeus 'Red Antwerp' (diploid) as the male parent (pollen source); the loganberry is hexaploid. It was accidentally created in 1881 in Santa Cruz, California, by the American judge and horticulturist James Harvey Logan (1841–1928).[1][3][4][5]

Logan was unsatisfied with the existing varieties of blackberries and tried crossing two varieties of blackberries to produce a superior cultivar. He happened to plant them next to plants of an old variety of red raspberry, 'Red Antwerp', all of which flowered and fruited together.[3] The two blackberry cultivars involved in these experiments were probably 'Aughinbaugh' and 'Texas Early' (a cultivar of Rubus velox),[6] which were two of the three varieties that Logan had planted in his yard that year.

Logan then gathered and planted the seed from his cross-bred plants. His 50 seedlings produced plants similar to the blackberry parent 'Aughinbaugh', but larger and more vigorous. One was the loganberry; the others included the 'Mammoth' blackberry.[7]

Since Logan's time, crosses between the cultivars of raspberry and blackberry have confirmed the loganberry's parentage, with an earlier theory that the loganberry originated as a red-fruiting form of the common Californian blackberry Rubus ursinus now disproved.[8] Progeny from Logan's original plant was introduced to Europe in 1897. A prickle-free mutation of the loganberry, the 'American Thornless', was developed in 1933.

The tayberry is a similar raspberry-blackberry hybrid. The 'Phenomenal' berry or 'Burbank's Logan', developed by Luther Burbank in 1905, is also a raspberry-blackberry hybrid, but is a second-generation cross (i.e., two first-generation crosses between blackberry and raspberry were then crossed to each other). Other similar hybrids include the nessberry, which is a cross between a dewberry and a red raspberry,[1] and youngberry, a three-way cross between blackberry, raspberry, and dewberry.[1]

The loganberry has been used as a parent in more recent crosses between various Rubus species, such as boysenberry (Loganberry × raspberry × blackberry x dewberry),[9] the Santiam blackberry (loganberry × California blackberry [R. ursinus]), and the olallieberry (Black Logan × youngberry).[3][10] The loganberry is part of the ancestral line leading to the Marionberry, a common and popular berry grown mainly in Oregon.[3]

Relation to other brambles

[edit]
Red Antwerp
Raspberry		Aughinbaugh
Pacific Blackberry
Crandall
Eastern Blackberry		Cuthbert
Red Raspberry
LoganberryBlack LoganPhenomenal

Cultivation

[edit]
Blossom
Fruit

Loganberry plants are sturdy and more disease- and frost-resistant than many other berries. However, they are not very popular with commercial growers due to several problems which increase labor costs, since the plants tend to be thorny and the berries are often hidden by the leaves. Additionally, berries of varying maturity may grow on a single plant, making it difficult to completely harvest each plant. Loganberries are therefore more commonly grown in household gardens.

A loganberry bush usually produces about ten canes (vines). The canes are not as upright as its raspberry parent, and tend instead to vine more like its blackberry parent. Growth can be undisciplined, with the canes growing five or more feet in a year. Some gardeners train the canes fanwise along a wall or a wire frame. Old canes die after their second year, and should be cut away as they can become diseased, and also hinder harvesting.

The loganberry fruits earlier than its blackberry parent. Fruit is produced for about two months, generally from midsummer until mid-autumn, with a plant at a given time mid-season bearing fruit in different stages, from blossom to maturity. The berries are generally harvested when they are a deep purple color, rather than red. Each bush can produce 7 kg to 8 kg (15 lb to 18 lb) of fruit a year. Plants continue to fruit for around 15 years, and can also self-propagate.

The cultivar 'Ly 654'[11] has gained the Royal Horticultural Society's Award of Garden Merit.[12]

Uses

[edit]

Loganberries are consumed fresh, or used for juice or in jams, pies, crumbles, fruit syrups, and country wines.

In the UK, fresh or canned (tinned) loganberries are often paired with English Sherry trifle, or their juice (or syrup) paired with the sherry.

Loganberry is a popular beverage flavoring in Western New York and parts of Southern Ontario, beginning there as a drink sold at Crystal Beach Park in Crystal Beach, Ontario. Even though the park has long been closed down, several companies still sell varieties of loganberry drinks[clarification needed] through stores throughout the area, which are sold at several local fast-food franchises such as Mighty Taco in Buffalo, Sport of Kings Restaurant in Batavia, New York as well as at supermarkets. There are also milkshakes flavored with loganberry syrup.[13]

In culture

[edit]
A loganberry farm in California in 1942

The 1896 book Santa Cruz County describes the loganberry thus:[14]

The Loganberry originated with Judge J. H. Logan, of Santa Cruz, Cal., from whom it derives its name. Several years ago, growing in his garden, were plants of the Aughinbaugh blackberry and Red Antwerp raspberry. The plants, being near each other, had intermixed or grown together. The judge, having noticed that they bloomed and ripened their fruit together, conceived the idea of planting the seeds, from which planting resulted the production of the Loganberry.

He is entitled to all credit for the origination of this noble fruit, which will be a perpetual monument, placing his name beside those of Longworth, Hovey, Wilson and other originators of new varieties of fruit. He has even done more than they. He has produced a fruit or berry entirely unlike any in previous existence, a hybrid or mixture of two fruits, partaking of the characteristics of both of its parents. The Aughinbaugh blackberry, from the seed of which the Logan is supposed to have originated, has pistillate or imperfect flowers, which must have been fertilized by the pollen of the raspberry, producing this most singular and valuable fruit.

The vines or canes of the Loganberry grow entirely unlike either the blackberry or raspberry. They trail or grow upon the ground more like the dewberry. They are exceedingly strong growers, each shoot or branch reaching a growth of eight to ten feet in one season without irrigation, the aggregate growth of all the shoots on one plant amounting to from forty to fifty feet.

The canes or vines are very large—without the thorns of the blackberry bushes—but have very fine soft spines, much like those of raspberry bushes. The leaves are of a deep green color, coarse and thick, and also like those of the raspberry. The fruit is as large as the largest size blackberry, is of the same shape, with globules similar to that fruit, and the color, when fully ripe, is a 'dark bright red'. It has the combined flavor of both berries, pleasant, mild, vinous, delightful to the taste and peculiar to this fruit alone.

It is excellent for the table, eaten raw or cooked, and for jelly or jam is without an equal. The seeds are very small, soft and not abundant, being greatly different from both its parents in this respect. The vines are enormous bearers, and the fruit is very firm and carries well.

The fruit begins to ripen very early—the bulk being ripe and gone before either blackberries or raspberries become plentiful. In filling in a place just ahead of these fruits the market value of the Loganberry is greatly enhanced. In ordinary seasons the fruit begins to ripen from the middle to the last of May. When extensively planted and generally known, this berry is destined to take front rank owing to its earliness, large size, beautiful appearance, superior quality, and delightful flavor, together with its firmness and good carrying or shipping quality.

Mr. James Waters, of this valley, has sole right with this vine.

Due to its high vitamin C content, the loganberry was used by the British navy at the beginning of the 20th century as a source of vitamin C to prevent sailors from getting scurvy, in much the same way as the British did with limes during the late 18th century. During this period at the beginning of the 20th century, the largest proportion of loganberries grown for the British navy (roughly a third) were grown on a single farm in Leigh Sinton, near Malvern in Worcestershire, England, run by the Norbury family.

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Loganberry

View on Grokipedia
from Grokipedia
The loganberry (Rubus × loganobaccus) is a trailing bramble hybrid of the North American blackberry (Rubus ursinus) and the European red raspberry (Rubus idaeus), accidentally discovered in 1881 by judge and amateur horticulturist James Harvey Logan in Santa Cruz, California. The plant produces vigorous canes up to 15 feet (4.6 m) long that require trellising, bearing large aggregate fruits composed of numerous small drupelets. The berries mature from bright red to deep wine-purple, measuring up to 4 cm in length, with a firm texture, small seeds, and a complex tart-sweet flavor blending raspberry aroma with blackberry depth. Loganberries are rich in vitamin C (approximately 20 mg per 100 g), dietary fiber, and antioxidants; they contain moderate levels of minerals including potassium (about 150 mg per 100 g) and calcium (about 30 mg per 100 g). Originally propagated from a single accidental in Logan's garden—likely from the 'Aughinbaugh' and 'Red ' —the loganberry quickly gained popularity for its superior fruit and , leading to commercial cultivation starting in the late . By the early , it became a staple in the , particularly and Washington, where its trailing growth habit is well-suited to mild winters and moderate summers. As of 2025, it is also cultivated in , the , and , though production is limited by labor-intensive harvesting and short . The loganberry has served as a parent for , including the and . Loganberries are primarily consumed processed into jams, jellies, juices, and desserts due to their tart flavor and perishability, though they can be eaten fresh when fully ripe.

Description and History

Botanical Description

The loganberry displays a vigorous, vine-like growth habit characterized by long, trailing or semi-erect canes that extend 1.8 to 3 (6 to 10 feet) in length. These canes are typically thorny and biennial, emerging as primocanes in their first year to produce foliage before becoming floricanes in the second year, upon which they bear flowers and fruit prior to dying back. As a species, the maintains a persistent that supports repeated cycles of cane production over many years, often living 12 to 15 years or more under suitable conditions. The leaves are , usually comprising 3 to 5 (occasionally 7) pinnately arranged leaflets that measure 2.5 to 7 cm long and 1.5 to 4 cm wide, with doubly serrate margins, rounded to cuneate bases, and acute to acuminate tips. The upper surface is dark green and sparsely hairy, while the lower surface is pale green to whitish and tomentose, giving a resemblance to foliage. Flowers are small, measuring about 2 to 3 cm across, with five petals that are white to pale pinkish, arranged in clusters; they bloom from to , typically May to . The forms as an aggregate of numerous drupelets surrounding a solid core, presenting a cone-shaped morphology similar to raspberries but with blackberry-like firmness; ripe berries are dark red to purplish-black, 2 to 4 cm long, and feature a juicy texture with a tart-sweet flavor profile. Ripening occurs over an extended period starting in , often from mid-July to mid-August, allowing for staggered harvest. The loganberry is hardy in USDA zones 7 to 9, showing good tolerance to frost but susceptibility to extreme cold below -18°C.

Origin and Development

The loganberry originated as a chance hybrid in the garden of James Harvey Logan, a and amateur horticulturist, in , in 1881. Logan had planted wild blackberry () and 'Red Antwerp' raspberry () plants in close proximity, leading to natural cross-pollination that produced the new variety. The resulting plant bore larger, more productive fruit than the wild blackberry parent, aligning with Logan's goal of developing improved berry cultivars for greater yield and size. The hybrid's physical form closely resembles its blackberry parent, with trailing canes and deep red berries. By 1883, the seedlings from this cross had fruited, allowing Logan to select and the most promising plants, officially naming the variety after himself as the loganberry. efforts intensified in the following years, with cuttings distributed to other growers, leading to its commercial introduction during the . Progeny from Logan's original plants reached Europe in 1897, where initial trials began in British gardens. In the United States, early cultivation expanded to the Pacific Northwest by the early 1900s, with the first plants arriving in Salem, Oregon, in 1899 via local farmer Gus Freniard, and soon spreading to Washington state by the late 1910s. In 1933, USDA breeders developed the 'American Thornless Logan', a prickle-free mutation selected from the original loganberry to facilitate easier handling and harvesting.

Taxonomy and Genetics

Scientific Classification

The loganberry is formally classified as Rubus × loganobaccus L.H. Bailey (1923), a hybrid species belonging to the genus Rubus in the family Rosaceae and subfamily Rosoideae. It is placed within the subgenus Idaeorubus of the tribe Rubeae. As a hexaploid species with 6n = 42 chromosomes, the loganberry originated from a cross between the octaploid blackberry Rubus ursinus × 'Aughinbaugh' (8n = 56) serving as the seed parent and the diploid raspberry Rubus idaeus × 'Red Antwerp' (2n = 14) as the pollen parent. This ploidy level contributes to its vigor and fertility compared to lower-ploidy Rubus hybrids. The loganberry demonstrates genetic stability through true-to-type reproduction via in certain populations, allowing asexual seed production that yields offspring genetically identical to the parent. However, due to variability in and potential for segregation, it is primarily propagated vegetatively—via cuttings or tip layering—to preserve consistent traits such as fruit quality and plant habit. Within the broader evolutionary context, the loganberry represents one of numerous hybrids in the complex Rubus assemblage native to North America, where polyploidy, apomixis, and interspecific crossing have driven speciation and diversification among brambles.

Relation to Other Brambles

The loganberry (Rubus × loganobaccus), a hybrid of the North American blackberry (Rubus ursinus) and the European red raspberry (Rubus idaeus), exhibits characteristics more aligned with blackberries than raspberries. The original hybrid displays greater vigor, pronounced thorniness, and a trailing growth habit similar to R. ursinus, though many cultivated varieties are thornless, in contrast to the upright canes and relative thornlessness of R. idaeus. The red color and core flavor notes derive from the raspberry parent, while the overall plant architecture favors the blackberry's prostrate form, making it suitable for trellising in commercial settings. Several notable bramble hybrids trace their lineage to the loganberry, underscoring its role in Rubus breeding. The boysenberry results from a cross involving the loganberry, eastern blackberry (Rubus allegheniensis), and dewberry (Rubus trivialis), producing larger, darker fruit with enhanced flavor complexity. The tayberry, a hybrid of blackberry (Rubus fruticosus) and red raspberry (Rubus idaeus) developed in in 1979, yields elongated, wine-flavored berries with vigorous growth. In comparison, the marionberry cultivar, a popular cultivar, derives from a cross between Chehalem (a blackberry-raspberry hybrid) and olallieberry (another blackberry derivative), placing it more distantly related despite shared trailing traits. Key differences distinguish the loganberry from its parental species. It offers a longer fruiting season than red raspberries, often extending production over several weeks in mild climates. Compared to raspberries, loganberries exhibit higher acidity, contributing to their profile ideal for , while being less sweet than many blackberries. Regarding hardiness, loganberries show improved resistance over certain trailing blackberries due to their hybrid vigor, though they remain less tolerant than erect blackberry types. In breeding programs, particularly in the , the loganberry has served as a key parent for developing other trailing brambles, including wildberry selections and blackberry hybrids, enhancing traits like yield and adaptability to regional conditions. Its hexaploid facilitates genetic compatibility with diverse species, enabling interbreeding that often yields fertile offspring and commercially viable cultivars.

Cultivation and Production

Growing Conditions and Practices

Loganberries thrive in well-drained, loamy soils with a range of 5.5 to 6.5, which supports optimal nutrient uptake and root development. They require full sun exposure of 6 to 8 hours daily for vigorous growth and production, though afternoon shade is beneficial in hotter climates to prevent scorching and maintain quality. The are suited to USDA hardiness zones 6 to 9, tolerating light frost down to -10°C (14°F) during but requiring protection from severe winter cold through mulching or . Once established, loganberries exhibit moderate , though consistent moisture is essential during the to avoid stress that could reduce yields. Propagation of loganberries is most commonly achieved through tip layering or stem cuttings taken in late winter or early spring, allowing for easy establishment of new from established ones. Plants should be spaced 3 to 5 feet (0.9 to 1.5 meters) apart in rows 8 to 10 feet (2.4 to 3 meters) wide, supported by sturdy trellises or wires to accommodate their trailing growth habit and facilitate air circulation and harvesting. The hybrid vigor inherited from their and parentage enhances their overall resilience and adaptability in settings. Ongoing care involves annual , where fruited canes (from the previous year's growth) are cut back to the ground immediately after to promote new cane production for the next . In spring, apply a balanced NPK to support healthy growth, followed by mulching around the base with organic material to conserve , suppress weeds, and regulate temperature. Common pests such as and spider mites can be managed through regular monitoring and organic sprays, while diseases like anthracnose require preventive cultural practices including good and removal of infected material. Mature plants, typically after 2 to 3 years, yield 6 to 8 kg of annually, with occurring from to depending on the region.

Commercial Production

Commercial production of loganberries is concentrated in the Pacific Northwest of the , where and Washington account for the majority of domestic output. ranks as the nation's leading producer of loganberries, primarily on small family farms that emphasize quality and traceability for both fresh and processed markets. also supports notable cultivation, with reported yields reaching up to 11.5 tons per hectare under optimal conditions. In , production occurs on a smaller scale in regions such as the , while relies more on imports of related caneberries. Global production remains niche, with limited data indicating modest volumes; for instance, 's output was approximately 45 tons from 28 hectares in 2002, valued at around $50,000. As of 2025, production remains limited and focused on processed products, with no significant increase in acreage reported. Harvesting loganberries presents significant challenges due to the thorny canes, which make manual labor intensive and increase costs, limiting widespread commercial appeal. The berries often hide beneath foliage, further complicating hand-picking, and remains restricted because of the plant's trailing growth and thorniness. These factors have contributed to a decline in U.S. acreage; for example, Oregon's harvested area fell to about 80 acres by the mid-1990s from higher levels in prior decades, such as 78 acres yielding 130 tons in at one major farm. By 2002, production had contracted further to 28 hectares statewide. From 2022 to 2025, trends in loganberry production have focused on processed and organic products to sustain viability amid shrinking fresh markets. -based cooperatives and processors, such as Oregon Fruit Products, maintain steady output for items like aseptic puree and limited-release frozen berries, highlighting demand for juice concentrates and preserves. There is growing potential for organic cultivation, as loganberry fits into expanding organic berry systems with reduced chemical inputs through practices tailored for caneberries, including monitoring for pests like cane maggots. Few major new commercial varieties have emerged since thornless selections like 'Lincoln Logan' (1970s) and 'LY654' (late ). Economically, loganberries command premium prices due to their rarity, with Oregon's 2002 crop averaging about $1.11 per based on reported values. Fresh and processed forms are exported primarily as frozen fruit or juice to markets in and , leveraging Oregon's strong for caneberries. Loganberries offer sustainability advantages in commercial settings, requiring moderate water—typically 1-2 inches per week during the —compared to higher-demand crops like strawberries. Their perennial nature supports potential integration into systems, where they can be intercropped with trees or shrubs to enhance and in temperate regions.

Uses and Nutritional Value

Culinary Applications

Loganberries are primarily used in processed forms due to their tartness and perishability, but can be enjoyed fresh when fully ripe during their short summer season, often added to salads or desserts, though their , raspberry-like flavor with subtle wine notes limits widespread raw consumption without . Due to their high natural content, loganberries excel in processed products such as jams, jellies, pies, and sauces, where no additional pectin is typically required for setting. They are commonly featured in cobblers, crumbles, and ice creams, providing a vibrant red color and tangy balance to sweeter elements. In beverages, loganberries serve as a base for wines, liqueurs, juices, and sodas, with their acidity contributing to refreshing profiles. A signature non-carbonated loganberry drink, blending the fruit's sweet-tart essence, emerged in the 1930s at Crystal Beach amusement park near Buffalo and , becoming a regional staple in often mixed with soda water. Commercially, loganberries appear in preserved forms like syrups and jams, as well as frozen packs for year-round availability, and flavor specialty drinks such as those from PJ's Crystal Beach and Aunt Rosie's brands. In cooking, loganberries' tartness balances sweetness in applications, and they pair well with apples or to enhance texture and flavor contrasts, while their high acidity facilitates processes without supplemental ingredients.

Nutritional Profile and Health Benefits

The loganberry (Rubus × loganobaccus) is a nutrient-dense , providing approximately 55 kcal per 100 g of raw or frozen serving, with a macronutrient composition that includes 1.5 g of protein, 0.3 g of fat, and 13 g of carbohydrates, of which 5.3 g is and 7.7 g is net carbohydrates after subtracting . It is particularly rich in at 20 mg (22% of the Daily Value, DV), contributing to immune support by aiding synthesis and defense against pathogens. Other notable micronutrients include (vitamin B5) at 0.24 mg (5% DV), at 26 µg (7% DV), iron at 0.64 mg (4% DV), at 1.25 mg (54% DV), at 208 mg (4% DV), and calcium at 63 mg (5% DV), which support metabolic processes and bone health.
NutrientAmount per 100 g% Daily Value
Calories55 kcal3%
Protein1.5 g3%
Total Fat0.3 g0%
Carbohydrates13 g5%
5.3 g19%
20 mg22%
26 µg7%
Iron0.64 mg4%
1.25 mg54%
208 mg4%
Calcium63 mg5%
In comparison to related brambles, loganberries offer a similar vitamin profile to blackberries, including comparable levels of and , but with slightly higher caloric content at 55 kcal versus 43 kcal per 100 g for blackberries; their fiber content matches blackberries at 5.3 g but is lower than raspberries' 6.5 g per 100 g. Loganberries are a rich source of antioxidants, particularly polyphenols such as anthocyanins (approximately 113 mg per 100 g) and derivatives, alongside like , which contribute to their total phenolic content of around 429 mg per 100 g. These compounds exhibit high (ORAC), estimated at over 4,000 μmol TE per 100 g, aligning closely with blackberries' value of 5,905 μmol TE per 100 g and supporting cellular protection against free radicals. The health benefits of loganberries stem primarily from their and content. The 5.3 g of per 100 g promotes digestive health by facilitating regular bowel movements and may help regulate blood sugar levels, with the fruit's low of approximately 25 making it suitable for diabetic diets by minimizing postprandial glucose spikes. and provide anti-inflammatory effects, potentially reducing . Regarding cardiovascular health, while direct human studies on loganberries are limited, a 2022 and on consumption, including species such as raspberries and blackberries, found significant reductions in systolic and diastolic with regular intake.

Cultural and Regional Significance

The loganberry has appeared in early literature as a symbol of agricultural innovation in , notably featured in the 1896 publication History of Santa Cruz County, California by E.S. Harrison, which describes its development by Judge James Harvey Logan as a local breakthrough in berry hybridization. In early 20th-century horticultural texts, plant breeder referenced the loganberry while promoting his own raspberry-blackberry hybrid, the 'Phenomenal' berry, which he cataloged in 1909 as superior in size, quality, color, and yield to the original loganberry. In media portrayals of hybrid fruits, the loganberry frequently surfaces in blogs and online resources as an exemplary case of 19th-century crossing, highlighting its raspberry-blackberry flavor profile and vigorous growth habits. Documentaries on contextualize the loganberry within the state's legacy of fruit innovation, emphasizing broader hybrid developments. Branding efforts by berry cooperatives have elevated the loganberry's visibility, with organizations like Oregon Fruit Products featuring it prominently in product lines such as aseptic purees marketed as a rare, deep red-purple hybrid since the 2020s. The and Commission similarly promotes loganberry varieties in industry materials, underscoring their role in regional berry branding and limited-release offerings. In contemporary pop culture, the loganberry garners niche attention through craft beverage marketing, particularly in loganberry-infused cocktails that align with 2023–2025 trends favoring regional, low-ABV fruit fusions. Examples include the Loganberry Blitz Spritz, a vodka-based drink launched in 2023 by New York distillers and distributed locally, and variations like the Loganberry Martini using Niagara-sourced ingredients in promotions as of 2025.

Historical and Regional Importance

The loganberry quickly gained historical significance in the after its introduction to the region around 1899. By the 1910s, it became the dominant berry crop in Oregon's , where it supported local economies through commercial processing into juice, jams, jellies, and pies. In 1914, the Salem Fruit Union alone produced 2,500 gallons of loganberry juice, marketed nationwide under the LOJU brand by the Northwest Fruit Products Company starting in 1915. This industry fostered self-sufficiency among homesteaders and small farmers, who integrated loganberries into home gardens alongside other brambles for and supplemental income during the early . The fruit's regional importance extended to community celebrations and traditional practices influenced by its wild blackberry parent, , a native species long utilized by for fresh eating, production, and medicinal remedies such as treating sore throats and providing winter nourishment. At the 1915 Panama-Pacific International Exposition in , promoted the loganberry to highlight its economic and cultural value to the state's agricultural heritage. However, production declined in the late 1920s due to economic downturns and rising sugar prices, further impacted by competition from the in ; by , it shifted to niche uses like preserves and wine. Today, the loganberry holds enduring regional importance in areas like , where it symbolizes local heritage through its prominence in community festivals and the iconic loganberry beverage tradition that originated in the early . At events such as the Taste of Buffalo and the National Buffalo Wing Festival, loganberry-infused dishes—like the award-winning Loganberry BBQ Burger—draw crowds and celebrate the fruit's tart flavor, reflecting its adoption in the region's culinary traditions since the early . Globally, the loganberry spread to places like by the 1920s, where it became a key ingredient in wine production, dominating local markets by the late 1930s before evolving into specialty products. In , it persists in niche markets for value-added goods, underscoring its lasting socioeconomic role.

References

  1. https://specialtyproduce.com/produce/Loganberries_545.php
  2. https://www.berriesunlimited.com/loganberry-blackberry-hybrid/
  3. https://extension.oregonstate.edu/catalog/em-9180-growing-berries-oregon-coast-raspberries-blackberries
  4. https://www.fatsecret.com/calories-nutrition/generic/loganberries-raw?portionid=54193&portionamount=100.000
  5. https://www.nutritionvalue.org/Loganberries%2C_frozen_nutritional_value.html
  6. https://horticulture.oregonstate.edu/sites/agscid7/files/horticulture/attachments/ah34_finn_strik_blackberry_prod_pnw_113335-43_2016.pdf
  7. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/loganberry
  8. https://temperate.theferns.info/plant/Rubus+loganobaccus
  9. https://www.cabidigitallibrary.org/doi/full/10.1079/cabicompendium.48005
  10. https://herbiguide.com.au/Descriptions/hg_Loganberry.htm
  11. https://www.rhs.org.uk/plants/112476/rubus-loganobaccus-%28f%29/details
  12. http://www.wildflowerweb.co.uk/plant/2488/loganberry
  13. https://oregon-berries.com/variety/loganberry/
  14. https://pfaf.org/user/Plant.aspx?LatinName=Rubus%20loganobaccus
  15. https://www.ashridgetrees.co.uk/products/loganberry-plants
  16. https://ingeniumcanada.org/channel/articles/canned-it-is-most-excellent-being-splendid-for-pies-the-crawling-and-flowering
  17. https://journals.ashs.org/view/journals/hortsci/50/2/article-p205.xml
  18. https://www.willametteheritage.org/loganberry/
  19. https://pgrc-rpc.agr.gc.ca/gringlobal/taxon/taxonomydetail.aspx?id=104968
  20. https://bsapubs.onlinelibrary.wiley.com/doi/pdfdirect/10.1002/j.1537-2197.1961.tb11695.x
  21. https://www.jstor.org/stable/4031581
  22. https://extension.oregonstate.edu/catalog/ec-1303-growing-blackberries-your-home-garden
  23. https://calag.ucanr.edu/download_pdf.cfm?article=ca.v005n01p11
  24. https://extension.psu.edu/brambles-in-the-home-fruit-planting
  25. https://www.pubs.ext.vt.edu/426/426-840/426-840.html
  26. https://rex.libraries.wsu.edu/view/pdfCoverPage?instCode=01ALLIANCE_WSU&filePid=13355918670001842&download=true
  27. https://pubs.nmsu.edu/_h/H326.pdf
  28. https://www.sciencedirect.com/science/article/abs/pii/S0304423815300790
  29. https://ask.extension.org/kb/faq.php?id=557414
  30. https://www.starkbros.com/products/berry-plants/hybrid-berry-plants/thornless-loganberry
  31. https://www.rhs.org.uk/fruit/blackberries-and-hybrid-berries/grow-your-own
  32. https://ir.library.oregonstate.edu/downloads/9z903367p
  33. https://www.rhs.org.uk/fruit/blackberries-and-hybrid-berries/pruning-training
  34. https://www.starkbros.com/growing-guide/article/grow-your-own-loganberry-plant
  35. https://farmflavor.com/oregon/oregon-crops-livestock/oregon-berry-industry-sweet-harvest/
  36. https://www.gardenersworld.com/how-to/grow-plants/how-to-grow-loganberries/
  37. https://italianberry.it/en/news/loganberry-l8217ibrido-con-140-anni-di-storia-888
  38. https://oregonfruit.com/blogs/news/fall-2025-limited-release-loganberry-golden-raspberry
  39. https://www.trevallan.com/trevallan/loganberry
  40. https://www.berriesforafrica.co.za/meet-the-loganberry-the-berry-you-didnt-know-you-needed/
  41. http://greenbankfarmwineshop.com/greenbank-farm/
  42. https://oregonfruit.com/products/puree-loganberry
  43. https://pnwhandbooks.org/insect/small-fruit/blackberry-raspberry/blackberry-raspberry-cane-maggot
  44. https://www.rhs.org.uk/plants/159018/rubus-loganobaccus-ly-654-%28f%29/details
  45. https://oregon-berries.com/wholesale-food-service/
  46. https://www.burpee.com/blog/encyclopedia__loganberry-article.html
  47. https://www.researchgate.net/publication/277741685_Agroforestry_Policy_Review
  48. https://www.bbcgoodfood.com/glossary/loganberry-glossary
  49. https://www.pickyourown.org/pectin_levels_in_fruit.php
  50. https://extension.oregonstate.edu/food/preservation/jams-jellies-preserves-no-added-pectin
  51. https://finandfarm.wordpress.com/2016/07/08/raspberries-and-loganberries/
  52. https://www.atlasobscura.com/foods/loganberry-drink
  53. https://eatyourworld.com/destinations/united-states/new-york/buffalo-niagara-falls/what-to-eat/loganberry-drink
  54. https://loganberry.com/
  55. https://plantpoweredrecipe.com/botanical-flavors/loganberry-pie/
  56. https://www.thekitchn.com/pairing-rhubarb-258187
  57. https://www.horticulture.com.au/globalassets/hort-innovation/historic-reports/literature-review-of-health-claims-for-rubus-rb10002.pdf
  58. https://glycemic-index.net/loganberries-frozen/
  59. https://pmc.ncbi.nlm.nih.gov/articles/PMC9268395/
  60. https://cavac.at/cavacopedia/Loganberry
  61. https://npgallery.nps.gov/GetAsset/a1d62ea0-01e2-4aec-966d-ace5ebb13aea
  62. https://www.rootsplants.co.uk/blogs/features/hybrid-berries
  63. https://americanfoodieabroad.wordpress.com/2014/07/07/hybrids-fruit-bars/
  64. https://www.pbs.org/video/kvie-viewfinder-more-miracle/
  65. https://www.buffalorising.com/2023/09/introducing-loganberry-blitz-the-barrel-factory/
  66. https://www.facebook.com/BarrelFactory/videos/our-1-drink-for-summer-2024-has-been-crowned-loganberry-blitz-spritz-try-one-at-/486079294023744/
  67. https://www.instagram.com/reel/DOgGr9NiSUg/
  68. https://www.willametteheritage.org/loganberries/
  69. https://nativefoodsnursery.com/loganberry/
  70. https://wyrk.com/taste-of-buffalo-top-restaurants/
  71. https://www.pitco.com/blog/inside-wing-fest-spirit-of-buffalos-culinary-creativity/
  72. https://read.dukeupress.edu/agricultural-history/article/99/2/218/400206/Making-an-IndustryFruit-Growers-and-Indifference
  73. https://www.niagarafallsstatepark.com/blog/post/loganberry-legend/
Add your contribution
Related Hubs
User Avatar
No comments yet.