How One Farmer Revolutionized Strawberry Production with Smart Techniques

Andy Petran turned a small farm into a model for efficient berry production and cottage food innovation. Since founding Twin Cities Berry Company in 2018, he has developed methods that extend harvests and cut labour costs. His work now helps other producers refine their own techniques while building profitable businesses.

Petran started his business after noticing a gap between academic research and real-world farming. By 2020, he was growing strawberries in high-density, vertical systems inside high tunnels. This approach stretched the harvest season from five weeks to nearly 22, while slashing labour time from 15 minutes to just four per pound of fruit.

His cottage food line began with strawberries, turning them into jams, syrups, fruit leather, and shrub. The fruit leather itself emerged as a way to repurpose leftover pulp from shrub-making, reducing waste. He later expanded to raspberries and rhubarb, with plans to test controlled-environment blueberries.

At farmers markets, Petran found that professional labels boosted sales. He also stressed the importance of tracking every cost—ingredients, packaging, and labour—to price products accurately. Food safety remained a priority, with strict 20-second handwashing routines to prevent contamination.

Beyond his own farm, he encourages others to share techniques and learn from each other. His methods have already shown how small-scale producers can improve efficiency and profitability.

Petran's farm supplies fresh berries and value-added products mainly through farmers markets, with some wholesale deals like strawberries for Pump House Creamery's ice cream. His innovations in growing and processing have set a practical example for other small producers. The focus remains on cutting waste, improving safety, and turning research into real-world results.