AMONG the fruits, the cranberry is unique in several ways. It is among the last of the fruits to mature before winter, and because of its good keeping qualities is the only fresh berry available during the autumn and early winter. Normally the cranberry is consumed only after cooking. Cooked cranberries form a firm sauce or jelly with 40-45 per cent of sugar, whereas other fruits require from 65-70 per cent. The flavor and chemical composition also serve to differentiate the cranberry from other fruits. The cultivated cranberry (Vaccinium macrocarpum) is grown principally in four areas in the United States: Massachusetts, New Jersey, Wisconsin, and Oregon-Washington. Of the annual crop of about 500,000 barrels or 50,000,000 pounds, Massachusetts produces about 65 per cent. The annual per capita consumption is approximately 0.54 lb. The active marketing season extends from September 10 to January 1, though cranberries are often available throughout the winter months. Approximately 65 per cent of the crop is sold through the American Cranberry Exchange--an outstanding example of a successful cooperative. The cranberry grows in low-lying moist bogs or marshes and requires special soils and cultural treatment for successful growth. In Massachusetts there are about 14,000 acres of cranberries, the yield per acre averaging close to 2 5 bbls. The retail selling price is variable and depends upon the total production, but a fair average is 12 cents a quart (approximately 1 lb.). Though there are probably 50 varieties of cultivated cranberries, only a few are commercially important, among these being Howes and Early Black.