Harvesting

Harvesting refers to the process of gathering mature crops from a farm or agricultural field.

This process involves cutting, picking, or gathering the crops from the plants and separating them from any remaining parts of the plant, such as stems, leaves, or roots.

The timing of the harvest is critical to ensure the maximum yield and quality of the crop. If the crop is harvested too early, it may not have reached its full maturity, resulting in a lower yield and poorer quality. If the crop is harvested too late, it may have begun to spoil, resulting in a lower yield and poorer quality.

Harvesting can be done by hand or machines, depending on the type of crop and the size of the farm. Common crops that require manual harvesting include fruits, vegetables, and some grains. For larger crops such as corn, wheat, and soybeans, mechanical harvesters such as combines are often used, which can harvest and separate the grain from the rest of the plant in a single pass.

How are leafy greens harvested?

Leafy greens such as lettuce, spinach, and kale are harvested by hand, using a technique known as "cutting and bunching."

The process begins with our farmers using knives or shears to cut the mature ready-to-eat leaves from the plant, and leaving behind the small, immature leaves at the center of the plant so that the plant can continue to grow and produce new leaves.

Harvesting leafy greens requires a significant amount of manual labor and attention to detail, as the leaves are delicate and can bruise easily if not handled properly.