Live Fruitfully
Here at Wyman’s, we follow a simple rule: Live Fruitfully.
As long as we do that, the rest comes naturally. Because living fruitfully means leading with purpose – like encouraging the world to lead healthier and happier lives by eating more fruit. It means finding joy in the infinite pursuit of a better way. It means caring for community and connecting with the wild, not just because it grows our berries, but because we share its roots. It means putting nothing but the very best into what we do, because hard work feels good, and adding flavor to peoples lives feels better.
To live fruitfully, quite simply, is the Wyman’s way. And life in our little corner of the world is all the sweeter for it. Thank you for sharing it with us, for 150 years and counting.
We're On a Mission
To Help the World Eat More Fruit
Studies show that 8 out of 10 people aren’t eating enough fruit, and for people like us — unabashed fruit lovers — that’s tough to accept. We believe fruit is at the very heart of living a happy and healthy life, and science resoundingly agrees. That’s why at Wyman’s we’ve made our mission simple: Help the world eat more fruit.
Our Team
We employ over 300 people year-round across our facilities in Maine and the Canadian Maritimes, and our aim is to be one of the world’s greatest companies to work for. Above all, our goal as an employer is to enhance the lives of all who work here. We’re dedicated to enriching our employees' lives while supporting communities we all want to live and work in. To us, this means helping our team achieve not just their professional goals, but their personal ones as well. Things like good wages and a safe work environment are a given, but proper planning for retirement, access to higher education, and the freedom to live a better, healthier life are the things we aim to provide all who work here.
We live by our company values:
Do the right thing and seek a better way.
The Proof is in the Numbers
Our History
If you can believe it, we started out in 1874 canning sardines. But to our founder, Jasper Wyman, there was just something about the Wild Blueberry barrens surrounding his Maine cannery that compelled him. Eventually he realized you can package a sardine just about anywhere, but Wild Blueberries were unique to his little corner of the world. By 1900, Jasper had turned his focus towards that native wild resource, and over the next century the Wyman family grew to harvest thousands of acres of barrens across Maine and Canada. Today, Wyman’s is in its fourth generation of family ownership and is one of the leading purveyors of Wild Blueberries on the planet and the top selling brand of frozen fruit in U.S. retail.
Wild Blueberry Barrens
Since the thawing of the ice age, wild blueberries have thrived in Downeast Maine. As the seasons change in our corner of the world, so too do these resilient barrens – in a blaze of color, and flurry of activity.
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Winter
In the cold winter months, our berries hibernate. And though on the surface you merely see reddish brown stems under a snowy blanket, beneath the soil, preparation for spring has already begun.
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Spring
The arrival of April brings forth a magnificent sight: acres upon acres of pinkish-white blossoms. Through the work of over 200 species of wild pollinators, and with the help of thousands of hives of honeybees thanks to our beekeeper partners, the work of pollinating the barrens gets underway. As spring turns to summer, blossoms make way for bright green buds, which then turn white...then pink...then the most wonderful color of all.
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Summer
The berries have turned a brilliant blue. Summer is in full swing, and with it, peak harvesting season begins. All those months of preparation has led to this, as hundreds of workers descend upon the barrens to collect only the finest wild blueberries. From there, berries are cleaned and individually quick-frozen within hours of picking, to lock in their nutritional value and famously delicious taste.
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Fall
By mid August, the berries have been plucked, the harvest is complete, and the pruning begins. Once our mowers have done their job, the barrens are covered in a nutrient and moisture rich compost made up of their own leaves and unused berries. As October arrives, so too do the fiery crimson leaves that feed chlorophyll into the rhizomes for the long winter ahead.
