Although its impact was short-lived, the loganberry was possibly
the most important berry crop in the Willamette Valley from
1910-25. Its history dates back to 1880, when Judge John H.
Logan of Santa Cruz, California, developed a cross between
the Antwerp red raspberry and the wild blackberry. The product
of the cross was a red, tart berry.
The new variety was not as well-received by the public as
fresh berries because of their strong acidic taste, and did
not travel well because of their softness. They were excellent
when used in pies though and, once cans were developed that
did not react to their acidity, they became more marketable.
The Salem Fruit Union was instrumental in developing and introducing
loganberry products and, in 1914, 2,500 gallons of juice were
pressed, processed, and put up in 5-gallon containers. An
announcement from San Francisco on July 27, 1915, stated that
the Oregon commissioners to the Panama-Pacific exposition
were preparing to celebrate "Loganberry Day" at
It credited William J. Bryan, former Oregon Secretary of State,
with influencing the popularity of loganberry juice by his
preference for it over wine. The Salem Brewery Association
was reorganized in 1915 as Northwest Fruit Products Company
and began marketing LOJU that year. By the end of the year,
it was being distributed to California and the Southwest.
The company was dissolved in October, 1920.
Once a system for drying had been perfected, the berries were
also dehydrated. Jams and jellies also became very popular
once an enameled can was developed, and canned loganberries
could be readily obtained. As the demand increased for the
loganberries, more fields were planted; however, when inflation
and excessively high sugar prices pushed up the price of the
berries, customers rebelled.
By the late 1920s, the ups and downs of the economy caused
many farmers to plant their fields with other crops and, in
the late 1930s, the domes tic loganberry market was further
reduced due to the introduction of boysenberries. The loganberry
is now used primarily for preserves, wine, and com mercial
Researched and written by Joan Marie "Toni" Meyering.
"Loganberry Juice Better than Grape Juice According to
Wm. J. Bryan", Daily Capital Journal, July 17, 1915.
Lucas, William. Canning in the Valley: Canneries of the Salem