Manual of American Grape-Growing Part 21

The commercial grape-grower must have a house for packing and storing.

Houses differ in design and fitting for almost every vineyard.

Sometimes the house is a combination one for packing and storing.

Often the packing-house is a halfway place between the vineyard and the s.h.i.+pping station, in which case it is an open shed or a lightly constructed building. In these field packing-houses there are usually no provisions for storing. The better types of combined houses are provided with a cellar for the storage of grapes, the first floor is used for packing, and the attic provides a place for the storage of baskets and crates. In all such houses provision must be made for thorough ventilation, especially for the storage cellar if the grapes are to be kept for any length of time. Properly ventilated, the temperature of the grape cellar can be kept as low as 50 F. during September and October. The cellar floor in these houses is usually of dirt better to regulate the moisture-content of the room. Often the first floor is divided into two rooms, one to be used for packing and the other as a s.h.i.+pping room. A good combination packing-and-storage-house of this type can be built for $1000 to $2000. Now that cold storage facilities can be secured in most grape-growing regions, and the rates of storage are becoming more reasonable, there is less need of storage-houses.

Packing-houses are so simple in construction and may be so different in design that it is neither possible nor necessary to describe them in detail. A building that protects the workers from the elements and affords conveniences in packing serves the purpose. Such a packing-house, which is often located in the vineyard, should be well lighted, should be connected with the storage-room for baskets and should have advantages for delivering the packages from the storage-room to the packing-room and from the packing-room to the s.h.i.+pping-room. Its size will depend on the quant.i.ties of grapes to be packed. The house must be built so that it can be kept clean and sweet.

[Ill.u.s.tration: FIG. 46. Packing grapes on a packing-table.]

Every packing-house, whatever the design, must be furnished with tables for holding the trays while the fruit is being packed. Usually these tables are so made that the picking trays are set before the packers on an inclined table. The packer transfers the grapes from the trays into the baskets in which the fruit is to be sold. The trays of grapes as they come from the field are set before the worker, who then packs the fruit into the basket from the left. As the baskets are filled, they are placed on a flat ledge or shelf in front of the packer and are then taken off by an attendant. Empty baskets are usually held in store on a higher shelf convenient to the packer and from time to time are replenished by the attendant. Figure 46 shows a packing-table of the kind just described. Sometimes the packing-table is circular and revolves, the packers sitting about the table. The baskets are held on the lap and the packer takes the grapes off the table which is turned as fresh fruit is brought in. This circular table is not in general use; its only advantage is that it permits the packer to select from a larger quant.i.ty of fruit.

_Grading grapes._

Grapes are more easily graded than most other fruits; for usually there are but two grades, firsts and culls. It is difficult to specify exactly what firsts are, since a number of factors must be considered which bring in play the judgment of the grader. At least, firsts must have the following qualities: The bunches must be approximately uniform in size; there must be few or no berries missing from the stems; the grapes must be fully ripe, of a uniform degree of ripeness and uniformly colored; and the fruit must be free from insect and fungous injuries. It is easier to give specifications for culls, since all grapes not firsts are culls.

In large vineyards, only good fruit or the best fruit is worth grading. It is more advisable to sell poor fruit by the ton with little or no grading. It follows, also, that the higher the price, the more special the market, and the more carefully the crop is picked, the more profitable it is to grade. The work of grading is done in the packing-shed when the fruit is transferred from the trays into the selling receptacles. A pair of slender scissors made for the purpose, to be purchased from dealers in horticultural supplies, is used to trim out diseased and crushed berries. The fruit must be permitted to wilt for a few hours, a half day or overnight, before it can be graded to advantage. In this work of grading, the greatest care should be taken to keep the fruit clean and fresh, to sort out broken bunches and to preserve the bloom. The less handling, the more finely finished is the product.

_Grape packages in eastern grape regions._

Packages for grapes are less varied than those for any other fruit, selling receptacles in the states east of the Rocky Mountains being much the same for all regions. Dessert grapes are universally packed in gift packages--that is, packages which are given away when the fruit is sold--and this insures a clean dainty package. It seems imperative that a uniform style of package should be used the country over for the general market, but up until this time, although there have been both national and state laws pa.s.sed, uniformity has not been secured. A national law is needed establis.h.i.+ng standard commercial packages so that the grower may safely s.h.i.+p from one state to another without being a law-breaker. Such a package should be based on cubic-measure and not on weight as is often advocated; for grapes cannot be s.h.i.+pped without some loss from sampling in transit; and there are also losses in weight by evaporation so that the grower, although trying to comply with the law, may become technically a law-breaker if the standard is based on weight.

[Ill.u.s.tration: FIG. 47. Climax baskets in two sizes.]

The most popular package for the grape in eastern grape regions is the Climax basket made in various styles and sizes. These are cheap, easily packed and handled, nest well in s.h.i.+pment and are durable.

Three sizes are commonest in use, the five-pound, the ten-pound and the twenty-pound basket. The five-pound basket usually holds only a little over four pounds; the ten-pound about eight pounds; and the twenty-pound rather less than twenty pounds. Two sizes of Climax baskets are shown in Fig. 47. It is commonly understood, however, that the packages are short in weight, and as grapes are retailed by the basket and not by the pound, short weight does not really deceive.

These baskets are made of thin wood veneer with a light wood binding at the top and bottom. The cover is of wood and is usually fastened on with staples. The handle is either of wood or of wire. When well made, the baskets are firm and symmetrical, without splinters and are clean and white. Packages carried over from year to year become dingy in color, but the wood may be whitened by fumigating in the storage-room with sulfur. The baskets also become yellow and discolored if left in the sun and must, therefore, be stored in clean, dark, dry rooms.

When grapes are sold by weight to manufacturers of wine or grape-juice, they are usually delivered in the picking trays which, if the market is near at hand, are always returned. If they are to be s.h.i.+pped far, they go to market in twenty-pound baskets or bushel baskets, although the latter are not regarded with favor by consumers.

_Packing._

Grapes packed indoors, as has been said, are allowed to stand from a few to twenty-four hours after being picked to permit them to wilt.

When thus wilted they are much more easily packed and do not shrink in transportation, so that the basket usually reaches the market well filled with fruit. Each bunch of grapes is placed separately in the basket after all unmarketable berries have been removed. The bunches are arranged in concentric tiers, the top layer being placed with special care. When the basket is filled, the grapes rise a little above the level of the basket, care being taken not to have the fruit project too much so that the grapes will be crushed when putting on the cover. In all this work, the berries are handled as little as possible, so as not to destroy the bloom. Care is taken, also, that the fruit is free from spraying material and is otherwise clean and fresh. Much less pains need be taken when the grapes are packed in trays to be sold by weight, but even in this there must be method in filling the trays, otherwise there will be many open s.p.a.ces and corners between bunches.

Practically all commercial grape-growers now use labels on their packages. These not only add to the attractiveness of the packages, but are a guarantee of the contents, both as to name of the variety and the quality of the fruit. These labels are, also, a sign by which a grower's fruit may be distinguished and are, therefore, a valuable advertising medium. Some growers have registered their labels in the United States Patent Office in order to prevent others from using them. Obviously, it is not desirable or worth while to label a poor grade of grapes.

_Storing grapes._

The commercial grape-grower now stores his grapes in cold storage warehouses if he keeps them any length of time after harvesting. There is no question but that keeping a part of the crop in artificially cooled houses is a great benefit to the grape-grower, since it prolongs the season for selling by some three or four months.

Formerly, native grapes could be secured in general markets only until Thanksgiving time or thereabouts, but now American grapes are very generally offered for sale in January and February, while the European grapes from California are in the market nearly the year around. The grape-grower need make little or no preparation of his product in putting it in cold storage except to make sure that the product is first cla.s.s in every respect. It would be a waste of money and effort to attempt to store any but clean, sound, well-matured, well-packed grapes. The grape-grower, however, seldom need concern himself with storing, since the crop is usually stored by the buyers.

Few small growers seem to have learned the art of keeping grapes in common storage, There are but few difficulties in keeping European grapes for several months after picking if they are stored under favorable conditions. Not all, but several of the native grapes may also be kept practically throughout the winter if proper precautions are taken. Among these varieties Catawba is the standard winter sort, but Diana, Iona, Isabella, Rogers' hybrids and Vergennes, all rather commonly grown, may be kept by the small grower.

To insure keeping, these native grapes must be handled most carefully.

The fruit is picked a few days before it is dead ripe and the bunches placed in trays holding forty or fifty pounds. It is important that the temperature be reduced gradually so that there are no sudden changes. If the nights are cool, a valuable aid is to leave the grapes out-of-doors in crates the night after they are picked, placing them in a cool building or dry cellar early the next morning. The cellar or store-room should be well ventilated and should be such that the temperature is not variable, care being taken that the air in every part of the storage room is changed. Draughts, however, should be avoided or stems and berries will shrivel. If a temperature from 40 to 50 can be maintained, the varieties named may be kept until March or April. An expensive store-room is not necessary and ice to cool the room is not only unnecessary but undesirable.

If the storage-room is too dry, the grapes wilt and lose flavor; if, on the other hand, the atmosphere is too damp, the grapes mold. It is essential, therefore, to strike a medium between an atmosphere too dry and one too wet. It is possible that a light fumigation with sulfur or formaldehyde might help to keep down molds in these common storage grape-rooms, but as to the value of fumigation there seems to be no experimental evidence.

Grapes grown on clay lands are said to be firmer and to keep better than those grown on gravel or lighter soils. Some years ago there was an a.s.sociation in Ohio known as The Clay-Growers a.s.sociation which handled only grapes grown on clay lands. The members of this a.s.sociation believed that their grapes were much more desirable for storage than grapes from regions where the soil was lighter.

HARVESTING AND HANDLING MUSCADINE GRAPES

The Muscadine grapes of the South Atlantic and Gulf states are unique in vine and fruit, are used for different purposes and go to different markets from the grapes of the North, so that they may be considered almost a distinct fruit. Not only are cultural requirements peculiar to this fruit, as we have seen, but the methods of harvesting and marketing are quite distinct. These are well set forth by Husmann and Dearing[18] as follows:

"Rotundifolia vines have been almost entirely grown on overhead arbors in the past, the fruit being made into wine, and under such conditions the general practice of jarring the grapes from the vines is perhaps the most practical method of harvesting. If the vines are trained to upright trellises or if the fruit is intended for s.h.i.+pping or table use the grapes should be picked by hand in order to be sound and clean. On account of the presence of leaves, twigs, etc., mixed with the grapes jarred from the vines, wine and grape-juice manufacturers will pay 5 to 15 cents a bushel more for hand-picked grapes. The growers who make a practice of hand picking claim that the work can be done at practically no greater expense than is necessary to shake off and clean a crop, and the increased price obtained for the fruit will more than pay the difference.

"A description of the harvesting of the Rotundifolia grapes by the jarring method will be interesting to those not familiar with it.

Poles are attached to sheets of canvas measuring 6 by 12 feet and having leather handles. A man is placed at each end of the sheets and four men with two sheets work together. The wide sides of the two sheets are brought close together under each vine, with the trunk of the vine in the middle. The vines are then jarred, the berries falling into the sheets. Those not caught by the sheets or that have fallen to the ground by the shaking of the trellis when the fruit of the adjoining vines was harvested, etc., and which are usually of the best quality, are picked by hand. The writers are informed that it costs approximately 15 cents a bushel to harvest the fruit on the ground and 12 cents to harvest that which falls on the sheets.

"The fruit is put in boxes or barrels, and if the quant.i.ty is not large the leaves, sticks, etc., which become mixed with the fruit are removed by hand. If there is a considerable quant.i.ty of fruit some mechanical means, such as ordinary grain fan mills, are used to clean it. After cleaning, the fruit is hauled or s.h.i.+pped to the winery. In wineries with modern equipment there are blowers which thoroughly clean the fruit. These are located near the end of the elevators that carry the fruit to the crusher.

"A common and very objectionable practice followed in harvesting Rotundifolia grapes, especially by the jarring method, is that of gathering the fruit all at once, whereas there should be at least three periods of harvesting. When harvested at one time the best quality of fruit ripens, falls to the ground, and is lost before the harvest is commenced and the last part of the crop is thrashed from the vines in a half-ripe condition along with the ripe fruit. In this manner not only is the first and best fruit entirely lost, but the harvested fruit is inferior in quality, which necessarily results in a poor product from the entire yield."

_Returns from Muscadine grapes._

"Great variations occur in the yields from Rotundifolia vines. At times there are record-breaking yields and, again, small yields are reported, the small yields resulting from black-rot, coulure, wet weather, self-sterility, lack of cultivation, fertilization, lack of pruning, age of vines, and various other causes. In spite of this, Rotundifolia vines are said to be among the safest and most prolific of fruit-bearing plants. While in one of the largest Rotundifolia vineyards there has been only a partial crop during the last three years, owing to various causes, another grower reports a yield of 177 bushels of grapes from 4-year-old James vines, in addition to a bale of cotton to the acre. A Florida grower estimated his crop of white Rotundifolia and Thomas grapes for the season of 1911 at 280 bushels to the acre. An average yield of 27 bushels an acre from 4-year-old vines, 100 bushels from 5-year-old vines, and 150 bushels to the acre when the vines are in full bearing should be obtained.

"The prices paid for Rotundifolia grapes depend on the season, the quality of fruit, and the market. In years when the crop is short better prices are usually paid than when there is a heavy crop. Aside from the grapes sold and s.h.i.+pped to wineries, grapes as a rule sell for more in the cities and larger towns than in smaller places, the local demand being somewhat in proportion to the population. In such localities fruit of good quality will bring a much better price than inferior fruit. Hand-picked fruit in half-bushel peach baskets or in berry boxes usually brings from $1 to $2 per bushel. Grapes harvested by jarring are usually sent to the wineries and bring an average of 75 cents per bushel of 60 pounds. The highest price paid for this quality of fruit was reached in 1910, when $2.25 per bushel (f.o.b. s.h.i.+pping point) was paid for white Rotundifolia.

"In many localities certain growers have built up quite a reputation for themselves in choice, hand-picked fruit, which they s.h.i.+p to special customers in distant markets. For this purpose the James variety is usually grown because the berries adhere well and are of good size and flavor. Several growers s.h.i.+p as far north as New York and Boston, getting from $2.00 to $2.50 gross per bushel crate. In s.h.i.+pping, three styles of carriers are used--the 24-box strawberry crate, the 6-basket peach crate, and the 8-pound basket. More attention should be given to this phase of the industry. The varieties best suited for s.h.i.+pping are the James, Memory, Flowers, and Mish.

"In the fall of 1910 s.h.i.+pments of the James, Thomas, and Eden varieties were sent from the Rotundifolia experiment vineyard at Willard, N. C., to Was.h.i.+ngton D. C., part of the consignment being in strawberry boxes and the remainder in bushel baskets. No important difference could be noted in the two lots on their arrival in Was.h.i.+ngton. The James variety arrived in perfect condition in both packages; of the Eden 30 per cent and of the Thomas 35 per cent had sh.e.l.led. More extensive experiments along this line are contemplated."

HANDLING THE GRAPE IN CALIFORNIA

Grapes are grown in California for three purposes, wine, raisins and the table. The handling of the crop for raisins and wine is best taken up in a discussion of these products in the chapter on by-products of the grape, leaving only table grapes to be discussed at this place.

The table-grape industry of the Pacific slope is dependent on the wide distribution of the product in eastern markets for a profitable sale of the crop, since production is so great that but a small part of the crop is consumed in the markets of the Pacific slope. The growers in this region, therefore, have special problems, chief of which are those of successful s.h.i.+pment over long distances. California annually s.h.i.+ps in the neighborhood of 10,000 carloads of table grapes, all of which must be handled within a period of about two months. As compet.i.tion increases, it becomes more and more necessary to extend the area over which the fruit is to be sold; to lengthen the marketing season through cold storage; and for both of these purposes to devise new or to improve present methods of handling the fruit. The two requisites for the successful s.h.i.+pment of this great bulk of grapes are: The fruit must reach the markets in sound condition; and it must have sufficient market-holding quality to remain sound for a considerable length of time after it arrives in the markets.

Experience has thoroughly demonstrated to grape-growers in California that decay in grapes is largely dependent on the presence of injuries to the grape berries, to the pedicels or to the stems of the bunches.

Methods of handling grapes, therefore, and the type of package used, must be such that the product is injured as little as possible.

_Careful handling._

In the s.h.i.+pment of European grapes from California, it has been found that it pays to go to much extra trouble in handling the crop. The bunches are picked with care to avoid bruising or crus.h.i.+ng berries, and as far as possible they are lifted only by the main stems. They are then laid with care in the picking trays which are filled only one layer deep. In moving the trays to the packing-house, they are handled carefully, the trays being moved only on wagons with springs. In sorting, special care is taken to remove all injured and unsound berries and not to injure others in the bunch, here again handling the cl.u.s.ters by the stems. In packing, the bunches are placed firmly in the baskets with care not to crush or bruise the stems or to injure the pedicels of the berries. A slight injury of either berry or pedicel permits the spores of the fungus causing decay to gain entrance into the fruit.

_s.h.i.+pping packages._

The most common package for table-grapes in California is a square basket holding about five pounds. These baskets are placed for s.h.i.+pment in fours in crates. The bunches of some varieties may be too large for these small baskets, and these extra large-cl.u.s.tered grapes are packed in oblong baskets holding in the neighborhood of eight pounds, two baskets filling a crate. No good filler seems yet to have been devised for packing grapes in California. The cork dust in which grapes from the Mediterranean are received is not available and a good subst.i.tute has not yet been found. Sawdust is sometimes used but has not proved satisfactory in holding the decay and the fruit absorbs disagreeable flavors from the wood. Occasionally, however, grapes from California are sent to eastern markets packed in dry redwood sawdust and these seem to come through in good condition and not to have absorbed a disagreeable flavor. Reports seem to indicate that this specially selected redwood sawdust is proving much better than the ordinary sawdust experimented with some years ago.

_s.h.i.+pping._

Considerable work has been done by the United States Department of Agriculture to determine how table-grapes could best be s.h.i.+pped from the far West and reach the eastern markets in good condition. The crop is, of course, s.h.i.+pped in refrigerator cars and much depends on the cooling of these cars and especially on the temperature at which the grapes are kept while in transit. To carry well over the 3000 miles of mountain and desert, heat and cold, the best type of refrigerator car must be used. It does not appear that the pre-cooling so advantageous to citrous and other tree-fruits is worth the trouble and expense with table-grapes, as it does not seem to prevent decay. Cooling cannot be subst.i.tuted for careful handling, which seems as yet the most necessary precaution to be taken in the preparation of these grapes for eastern s.h.i.+pment.

MARKETING