Wild raspberries are native to the United States. They weren't cultivated until the late 1700's. Because of their somewhat fragile nature, the majority of the cultivated berries are frozen for the foodservice trade. Jams, jellies, and sauces are also produced in large quantities. They are somewhat more expensive than other fresh berries due to tenderness and because they bruise easily. Raspberries are cane berries that slip free from their caps when picked. This is also a sign of ripeness. Raspberries contain 70 calories per cup. Yield is 100%. 

Raspberries come packed in individual  half pint containers, and come 12 half - pint trays per case, approximately 5 lb. lugs...

Choose raspberries that are velvety purple to almost blue/black, clean, solid and plump, with no juice stains on container liners.   Avoid any raspberries that are bruised, fuzzy, moldy, or blackened.

Do not wash berries until just before service, as they soak up residual moisture and become soggy.

Raspberries are extremely versatile. They are extremely good for dieters and people with diabetes as they have a lower glicemic rating than other fruits. They have lots of fiber, and phytochemicals as well as vitamin C and A.

Use for salads, sauces, desserts and refreshing beverages.

Here are some good websites:
http://www.hursts-berry.com/brpage.html  

http://www.ontberries.com/raspberr.htm