It was midmorning and the solar was nonetheless rising throughout the English countryside, however Shakhboz Yakhshiboev had been awake for the reason that early hours. Against the backdrop of first mild, Yakhshiboev had been making his means by one of many many 50-yard-long polytunnels that have been his project for these two weeks.

His palms appeared to blur as they ran throughout strawberry after strawberry, their vegetation all positioned at shoulder top. Yakhshiboev’s fingertips squeezed and his eyes scanned every berry. Split-second judgments have been required: Too massive or too small? Ripe or not but? Is the colour good?

To decide or to not decide?

Yakhshiboev, 30, a seasonal fruit picker from Uzbekistan, is a part of a 32-person group that, during Wimbledon, has been the primary hyperlink in a series that brings recent, British strawberries from Hugh Lowe Farms in Mereworth, Kent, to be eaten on the two-week Grand Slam event held roughly 30 miles away.

A serving of strawberries and cream has turn into as synonymous with Wimbledon as a Honey Deuce cocktail on the U.S. Open in New York or a pimento cheese sandwich on the Masters Tournament in Augusta, Ga.

Strawberry gross sales at Wimbledon have risen from 140,000 servings in 2016 to a report 249,470 final 12 months, based on event organizers, with round 10,000 liters of cream used to coat them. During this 12 months’s event, greater than two million strawberries are anticipated to be served, with many being eaten inside 24 hours of being picked.

That interprets to about three metric tons of strawberries that must be picked on daily basis — or, by way of velocity, one (right) strawberry picked each two to 3 seconds throughout a picker’s shift, based on the farm.

Yakhshiboev and his fellow pickers on the farm hail from nations resembling Romania, Lithuania, Portugal, Ukraine, Poland and Australia.

“I think one of the nice things is that tennis is such an international sport, and everyone knows the Wimbledon championships,” mentioned Marion Regan, 62, the managing director of Hugh Lowe Farms. “We don’t have to do an awful lot of explaining to our pickers and workers about how important this is. They get it. They know it.”

But the fruits themselves, which are usually borne in June, additionally maintain a wider evocation amongst many Brits, who for hundreds of years have related strawberries’ scent and style with the beginning of summer time.

References to strawberries in Britain hint again to no less than the sixteenth century, based on Samantha Bilton, a meals historian who has written about strawberries for English Heritage, a charity that manages tons of of historic buildings and monuments. Back then, a small, wild number of the fruit was picked recent within the nation’s woodlands and hedgerows, and loved at banquets with sugar and spices that have been unavailable to the decrease courses.

Such additions — together with cream — overcame an opinion from the Tudor interval that consuming wild fruit was harmful, and because the recognition of strawberries grew, so too did their romanticism inside literature. References to strawberries might be discovered within the works of Sir Francis Bacon from 1625, in Shakespeare’s “Richard III” and in Jane Austen’s “Emma.”

“When they are in season, they are the most glorious thing,” mentioned Bilton, who defined that the bigger, fashionable British strawberry can hint its roots to the nineteenth century, when horticulturalists experimented with larger, juicier fruits that had originated from these imported from abroad.

It was this sort of strawberry that was first cultivated in Kent by Regan’s great-grandfather, Bernard Champion, in 1893. They have been picked recent within the morning and transported by horses to Covent Garden Market, in London, to be offered later that day. Across town, on the All England Club, strawberries have been additionally making inroads because the snack of Wimbledon’s annual tennis championships.

Today, the event’s multimillion-strawberry operation is considerably of a supercharged model of Champion’s strategy, one which not solely includes same-day transportation from the farm to the purpose of sale within the capital, but in addition makes use of bar codes and monitoring, temperature management and vibration monitoring.

“Marion’s an authority on strawberries,” mentioned Perdita Sedov, the meals and beverage director at Wimbledon. “What she doesn’t know, I’m not sure anyone does.”

Hugh Lowe Farms grew to become the only supplier of Wimbledon’s strawberries within the early Nineties, Regan mentioned, earlier than she took management of the 1,700-acre farm from her father, Hugh Lowe, in 1995.

The strawberries are planted throughout a number of dates between January and April — a staggered strategy that retains the farm lined whether or not spring’s heat comes early or late. The number of strawberry that’s predominantly destined for Wimbledon — the Malling Centenary — is June-bearing, producing a big crop as soon as in a brief window, moderately than everbearing, or cropping a number of occasions.

Regan and her group determine which of the farm’s 3,000 polytunnels of strawberries shall be devoted to Wimbledon a number of weeks earlier than the event, they usually select from among the many roughly 800 seasonal employees for roles on the coveted choosing operation.

This 12 months, Yakhshiboev and his fellow pickers have been specializing in strawberries planted throughout 15 to twenty acres of land — a small part of the roughly 400 acres devoted to smooth fruit — the place they’ve been looking for the proper Wimbledon strawberries. According to Regan and Wimbledon workers, these can’t be too massive, so the fitting variety of them (10) will match right into a Wimbledon punnet. They ought to have crimson shoulders and no white beneath the inexperienced leaf. The strawberries can’t be too smooth, they usually will need to have an excellent texture. (Fruits that don’t meet the usual should be used within the likes of jams or gins affiliated with the event, to save lots of on waste.)

Selected strawberries then make their means by the farm’s packing heart, the place every bar-coded batch might be scanned to supply suggestions to pickers. The fruits are then chilled, weighed and packed.

At round 5 a.m., a truck collects that day’s Wimbledon order, with Regan and her group ready so as to add displays for temperature and vibration that they will observe again on the farm.

On the second Monday of the event, about 170,000 strawberries entered a loading bay beneath No. 1 Court earlier than 9 a.m. They have been then taken by a sequence of tunnels and throughout the grounds to a preparation space affectionately generally known as Strawberry Central, tucked beneath Centre Court. There, whereas traditional rock performed on the radio, the day’s fruits have been hulled by members of a 30-person crew that rotates between 8 a.m. and 11 p.m.

By 10 a.m., concessions have been starting to open, and simply after noon tennis followers have been lined up beneath a big signal that learn merely, “Strawberries & Cream.”

On an adjoining deck, Kate Daly, 34, and Jarlath Daly, 42, from County Tyrone, Northern Ireland, sat having fun with their first go to to Wimbledon and their first style of the snack earlier than heading to No. 1 Court. A couple of toes away, mates Sally Fitzpatrick, 26, and Phoebe Hughes, 25, from London, had been to the event earlier than. They knew the drill.

“There’s just that nostalgia,” mentioned Hughes, holding a crimson cardboard punnet of recent strawberries, coated in cream, which have been priced at 2.50 kilos — or somewhat over $3 — since 2010. “You just have to do this when you come to Wimbledon.”

Back in Mereworth, Regan received her tennis updates from her son, Ben, as managing her farm and its most well-known buyer usually rolls into the night. Yakhshiboev’s shift completed round lunchtime, however the subsequent morning, he can be joined once more by the drivers, the weighers, the packers and the washers, the carriers, the hullers, the sellers and the patrons, prepared for his or her half in these strawberries’ journey from seed to Centre Court.

“It’s a long old day, and it starts early — and it’s a seven-day-a-week thing,” Regan mentioned. “But the rewards are that you’re producing something that people really love. Everybody loves strawberries, so it sort of makes the long days worthwhile.”