These are larger or smaller fruits of the blueberry (wild shrub from the Ericaceae family), which, as is known, have a black-blue color and a sweet-sour taste that is quite tonic and nuanced. The blueberry fruit contains a large amount of fiber, natural sugars, tannin, myrtillin, pectins, flavonoids, ascorbic acid and other organic acids (citric, malic, oxalic, succinic, lactic). Blueberries are consumed both fresh and prepared, in the form of preserves, jams, syrups, jellies, puddings, mousses, and can also be added to salads, soups, cereal porridges, cottage cheese, meat dishes, sauces, chocolate, as well as in fillings for pastries, pies, muffins, buns, dumplings, cheese pancakes. Based on these forest berries, particularly appreciated alcoholic beverages can also be prepared, such as liqueurs, cordials and homemade wine. Additionally, they are used as a decorative element for any dishes. Blueberries can be candied, frozen, dried and preserved. The average weight of one blueberry is 0.2-0.5 grams.