Manual of American grape-growing

by U. P. Hedrick

CHAPTER XIII

MARKETING THE CROPS AND VINEYARD RETURNS

Viticulture, as all divisions of agriculture, is made up of two quite distinct phases of activity: growing the crop and marketing the crop. The subjects to be treated in this and the next chapter belong rather more to marketing than to cultural activities. Treated in detail, these operations constitute matter sufficient for a separate treatise, and only an outline of present practices is in place in a text such as this devoted to the culture of the fruit. The several operations to be discussed are picking, packing, storing, shipping and marketing.

Harvesting in the East and North

As the consummation of the care of the vine, the in-gathering of the crop is celebrated in all European countries with rejoicings in song, dance and mirth. In America the vintage is less of an event than in Europe, but it is more picturesque and diverting than the harvest of most other crops. It is work in which youth and old age, as well as those in the prime of life in both sexes, can take part and is reputed as a most healthful occupation. For these reasons, the grape harvest in America, as in Europe, has somewhat the air of a holiday, so that workers are usually readily found for the several operations of harvesting. Laborers come as grapes begin to ripen from near-by cities and towns and neighboring country-sides in such numbers that the care of the crop is speedily accomplished.

Pickers.

As a rule, pickers are hired by the piece rather than by the day, experience having demonstrated that so paid they do more and better work. There is usually much diversity in race, age and condition of life of pickers so that harmonious and efficient work is scarcely possible without a competent foreman in charge who must often be assisted by a sub-foreman. Efficient supervision doubles the picking capacity of a gang of workers, and, moreover, is necessary to see that the fruit is picked and packed with proper care. In hiring pickers, it is usually stipulated that a part of the pay is to be reserved until the close of the season; otherwise those disposed to have a holiday leave when the weather becomes unpleasant or seek greener pastures when the grapes become scarce.

Time to pick.

Unlike some fruits, grapes must not be picked until they are fully ripe, as unripe grapes do not mature after picking. Grapes not matured lack the necessary percentage of sugar and solids to keep well and have not developed their full flavor. Many growers make the mistake of sending grapes to the market before fully ripe, a mistake easily made with some varieties because they acquire full color before full maturity. Color, therefore, is not a good guide as to the time to pick. In the northern and eastern states, late varieties of grapes may be allowed to hang on the vines for some little time after maturity, the late autumn suns giving them a higher degree of sweetness and perfection. Some growers run the risks of light frosts to further maturity and to secure the added advantage of the removal of many leaves from the vines. Ripeness is indicated by a combination of signs difficult to describe but easily learned by experience. These signs are: first, a characteristic color; second, full development of flavor and aroma; third, a softer texture of the pulp and a slight thickening of the juice so that it is more or less sticky; fourth, the ends of the stems turn from green to brown; fifth, the berries pull more readily from their stems; sixth, the seeds are free or more nearly free from the pulp and usually turn from green to brown.