Changing Cultivation Methods Diminish Flavor of Norwegian Strawberries

Norwegian strawberries, once celebrated for their intense sweetness and rich flavor, are now facing scrutiny from consumers who claim the berries have lost their traditional taste. Once a symbol of summer and local pride, today’s strawberries are larger, shinier, and often indistinguishable from imported varieties, such as those from Belgium.
Growers and experts attribute this shift to changes in cultivation practices. Traditional varieties like Senga Sengana and Norsk Korona—small, dark red, and exceptionally sweet—have largely disappeared from commercial production due to economic and logistical challenges. Today, they make up only about 3% of the market.
Modern strawberry farming in Norway has moved away from open-field cultivation toward substrate growing in controlled environments, such as plastic tunnels. While these methods increase efficiency, reduce weather risks, and extend shelf life, many argue they have come at the cost of flavor.
Berry grower Håkon Myklebust, one of the few remaining open-field cultivators, acknowledges the taste difference and notes that consumer feedback and blind taste tests confirm the declining distinctiveness of Norwegian strawberries.
Despite their reduced flavor, Norwegian strawberries remain significantly more expensive than imports, with prices still well above historical averages. Meanwhile, wild strawberries—small, intensely flavorful, and free for the picking in Norwegian countryside—remain a nostalgic reminder of the strawberries of years past.