It’s cranberry season and it’s always a treat to watch a harvest because it so technical and colorful. I think there must be a little bit of framer in me and everyone else who watches.
Cranberry harvest (wet-picking)
Cranberries are harvested in the fall when the fruit takes on its distinctive deep red color. This is usually in September through the first part of November. To harvest cranberries, the beds are flooded with six to eight inches of water above the vines. A harvester is driven through the beds to remove the fruit from the vines. For the past 50 years, water reel type harvesters have been used. Harvested cranberries float in the water and can be corralled into a corner of the bed and conveyed or pumped from the bed. From the farm, cranberries are taken to receiving stations where they are cleaned, sorted, and stored prior to packaging or processing.
Although most cranberries are wet-picked as described above, 5–10% of the US crop is still dry-picked. This entails higher labor costs and lower yield, but dry-picked berries are less bruised and can be sold as fresh fruit instead of having to be immediately frozen or processed. Originally performed with two-handed comb scoops, dry picking is today accomplished by motorized, walk-behind harvesters which must be small enough to traverse beds without damaging the vines.