Key Characteristics of Paddy Varieties for Efficient Harvesting

Selecting paddy varieties with the right characteristics is essential for ensuring high yields, good grain quality, and efficient harvesting. As modern rice farming increasingly adopts mechanized equipment and faces growing environmental challenges, rice varieties must be better aligned with both technological needs and climate resilience.

One of the most important traits for efficient harvesting is uniform grain maturity. When grains in a field mature at different times, farmers risk harvesting underripe grains that lead to lower yields or overripe grains that may shatter before harvest. Ideally, grains should reach physiological maturity within a narrow time frame, allowing farmers to harvest at the optimal moment. This not only preserves grain quality but also minimizes post-harvest losses.

Another key factor is optimal moisture content, typically between 18–25% at harvest. Within this range, grains thresh efficiently and require less energy for drying. Moisture levels above 25% increase breakage during milling, while levels below 18% make grains more prone to shattering. Today, handheld digital moisture meters allow farmers to monitor grain moisture accurately and determine the best harvest window.

Equally important is sturdy and erect straw, which helps support grain weight and reduces lodging—the bending or collapsing of plants due to wind, rain, or excessive fertilizer. Lodging complicates mechanized harvesting and increases grain losses. To address this, modern breeding programs have developed semi-dwarf varieties with stronger stems that withstand harsh weather and heavy panicles.

High-quality rice also depends on plump, disease-free grains. Diseases such as rice blast, bacterial leaf blight, and sheath blight can severely reduce yield and market value. The adoption of disease-resistant varieties and the use of integrated pest management (IPM) practices help maintain crop health and ensure better grain quality.

With increasingly unpredictable weather patterns, climate resilience has become a crucial trait. Recent breeding efforts have produced climate-smart varieties capable of tolerating drought, submergence, salinity, and heat stress, safeguarding yields under extreme conditions.

Finally, ease of threshing is essential for mechanized harvesting. Modern rice varieties are developed to detach more readily from the panicle, reducing losses during combine harvesting and lowering labor and fuel costs.

In summary, choosing paddy varieties with strong agronomic and climate-resilient traits enhances productivity, profitability, and harvesting efficiency. As breeding technologies advance, farmers have more opportunities than ever to adopt varieties that meet the demands of modern rice production.
Key Characteristics of Paddy Varieties for Efficient Harvesting

Barley Harvesting: Methods, Timing, and Quality Considerations

Barley is a fast-maturing cereal crop, typically ready for harvest about four months after sowing, though some early-maturing varieties can reach harvest stage in as little as 60 days. Once the crop reaches physiological maturity—when grain moisture falls between 30% and 50%—kernel filling is complete and no further nutrients move into the grain. Research shows that translocation into the kernels stops at around 42% moisture. However, this stage occurs well before barley is dry enough for mechanical harvesting. In temperate dry regions, farmers usually wait an additional 10 to 15 days for moisture levels to drop further before bringing in combines.

Harvesting methods depend on production scale, climate, and economic conditions. Small-scale farmers or those in very dry environments often rely on manual harvesting, using hand pulling or sickles. This approach is also chosen in seasons when straw yield is low or when higher market prices are expected, allowing farmers to minimize losses. Even in more favorable climates or flatter fields, hand harvesting may still be preferred if straw quality is poor or if labor is readily available.

On larger farms or in regions where cereal production is the main agricultural activity, combine harvesters are the standard. They offer efficiency and reduced labor demands, particularly where landholdings are extensive and terrain is suitable. However, in many developing countries, the high cost of owning a combine means farmers commonly hire machinery during harvest season. Access to such equipment continues to expand as agricultural service providers and cooperatives grow.

Regardless of the method, careful monitoring during harvest is essential. Equipment settings must be adjusted to minimize grain loss, reduce breakage, and handle the crop gently—especially when producing malting barley. For maltsters, seed quality is critical: germination must exceed 95%, and even small amounts of damage can reduce malting performance. Cracked kernels, skinned grains, or seeds with injured embryos fail to germinate uniformly, resulting in poor malt quality.

Effective harvesting, therefore, requires balancing crop physiology, machinery availability, and quality standards to ensure that barley reaches its full potential whether destined for feed, food, or beer production.
Barley Harvesting: Methods, Timing, and Quality Considerations

How do modern techniques compare to traditional rice harvesting methods?

Modern rice harvesting techniques have revolutionized agricultural practices, introducing efficiency, precision, and sustainability that sharply contrast with traditional methods. Traditionally, rice harvesting involves manual labor—cutting stalks with sickles and threshing them by hand or with rudimentary tools. This method fosters a close relationship between farmers and their crops but is labor-intensive, time-consuming, and often yields inconsistent results due to human fatigue and environmental variability.

In contrast, modern rice harvesting employs advanced machinery like combine harvesters, which perform cutting, threshing, and cleaning in a single operation. These machines drastically reduce labor requirements, increase speed, and produce a uniform harvest. Particularly beneficial for large-scale operations, combine harvesters streamline production and enhance overall crop quality. Many are now integrated with GPS-guided systems that enable precision farming by optimizing harvesting routes, reducing overlaps, and minimizing fuel consumption.

Recent innovations have further advanced rice harvesting. AI-powered autonomous harvesters, such as those developed by companies in Japan and China, can navigate fields with minimal human oversight, boosting efficiency while addressing labor shortages. Drones are increasingly used for real-time monitoring of crop health, allowing farmers to make data-driven decisions on when and how to harvest. Automated drying and storage systems help preserve grain quality by maintaining optimal moisture levels, reducing spoilage and post-harvest losses—issues that are prevalent in traditional methods.

Furthermore, smart farming platforms now integrate IoT sensors, satellite imaging, and big data analytics, enabling farmers to predict optimal harvest times and maximize yields with minimal resource waste. These systems are increasingly accessible even to mid-sized farms due to government subsidies and international support programs promoting agricultural innovation.

While traditional methods remain relevant for smallholder or subsistence farming, particularly in regions with limited access to technology, modern techniques are essential for commercial rice production. They not only meet growing global food demands but also contribute to sustainable farming by optimizing resource use and minimizing environmental impact. Ultimately, both traditional and modern methods have roles to play, depending on the scale, location, and objectives of the farming operation.
How do modern techniques compare to traditional rice harvesting methods?

Chayote Harvesting: Techniques and Benefits

Chayote (Sechium edule), commonly referred to as vegetable pear or mirliton, is a highly versatile and nutritious vegetable cherished for its culinary and health benefits. It thrives in tropical and subtropical regions, making it a staple crop in many parts of the world. Proper harvesting techniques are critical to maximizing the quality, flavor, and yield of chayote.

Chayote plants typically begin bearing fruit around 4 to 6 months after planting, depending on environmental conditions and care. The fruits are ready for harvest when they reach 4 to 6 inches in length and exhibit a firm, glossy surface. Harvesting at the right time is crucial, as overripe chayote develops tough skin and loses its tender flesh, diminishing its culinary appeal. Young and tender chayote fruits are prized for their mild flavor and smooth texture, making them ideal for a wide range of dishes.

To harvest chayote effectively, use a sharp knife or pruning shears to sever the fruit from the vine, ensuring a small portion of the stem remains attached. This practice not only reduces the risk of damaging the fruit but also extends its shelf life. Handle the harvested fruits gently to prevent bruising, which can accelerate spoilage and reduce market value.

Once harvested, chayote should be stored in a cool, dry location. Under optimal conditions, it can remain fresh for several weeks. In addition to its storage longevity, chayote is renowned for its versatility in the kitchen. It can be steamed, boiled, grilled, or incorporated into salads, stews, and stir-fries. In many cuisines, its mild flavor allows it to pair seamlessly with diverse ingredients, making it a favorite among home cooks and chefs alike.

Recent advancements in agricultural practices have further enhanced chayote cultivation. Techniques such as trellising help improve air circulation and fruit accessibility, reducing the risk of diseases like powdery mildew. Additionally, organic farming methods, including the use of compost and natural pest deterrents, have gained popularity for producing healthier, chemical-free crops.

In conclusion, mastering the art of harvesting chayote not only ensures superior flavor and texture but also maximizes its nutritional benefits. By adhering to best practices in timing, technique, and storage, growers and consumers can fully enjoy the potential of this remarkable vegetable, whether as a culinary delight or a valuable agricultural product.
Chayote Harvesting: Techniques and Benefits

The Evolution of Cotton Harvesting: From Manual Labor to Mechanization

Harvesting cotton is a crucial step in the cotton production cycle, as it represents the peak of efforts put into months of cultivation, irrigation, pest control, and soil management. This final phase determines the quality and yield of the crop, impacting both market value and the efficiency of subsequent processing stages. The process of cotton harvesting has undergone transformative changes, advancing from a laborious manual task to a sophisticated, technology-driven operation.

Historically, cotton harvesting was one of the most labor-intensive agricultural tasks. Workers would hand-pick cotton bolls, meticulously separating the white fibers from the plant. This task required endurance and skill to avoid damaging the cotton, which could affect its quality. Each boll had to be handled carefully to avoid mixing the valuable cotton fiber with seeds and plant material, as processing options were limited. Hand ginning, a process where workers manually separated seeds from fibers, was slow and exhaustive. The invention of the cotton gin by Eli Whitney in 1793 streamlined this part of the process, as his machine could quickly separate seeds from cotton fibers, paving the way for larger-scale cotton production.

In contemporary cotton farming, mechanical advancements have reshaped harvesting. Modern cotton pickers and cotton strippers enable large-scale operations to be completed in a fraction of the time required by hand-picking. Cotton pickers are precise, allowing them to harvest the fibers without harming the plant, which can enable multiple harvests if conditions permit. Strippers, on the other hand, pull entire bolls and any attached leaves, a method suited for certain cotton varieties and climates. After harvesting, cleaning and separating plant debris become essential steps in the gin to produce high-quality cotton.

Timing remains a critical factor in modern cotton harvesting. To maximize yield and quality, cotton must be harvested once the bolls are fully mature and have naturally opened to release the fibers. Farmers often apply defoliants—aids that cause the plant to drop its leaves—making bolls more accessible and minimizing contamination from plant matter. After the cotton is picked, it is transported to the gin for cleaning, separation, and baling, setting the stage for its journey through the textile supply chain. This mechanized, efficient process allows farmers to meet the demands of a global market.
The Evolution of Cotton Harvesting: From Manual Labor to Mechanization

The Meticulous Process of Rice Harvesting and Processing

Rice harvesting and processing is a meticulous process aimed at ensuring quality and usability. Initially harvested at 18-25% moisture, rice undergoes mechanical drying to reduce moisture content to less than 15%. This drying process can take place on the farm, at a commercial dryer, or at the mill, and is critical for safe storage and further processing. Prior to drying, rough cleaning is conducted to remove sticks, stones, dust, and other foreign materials. The drying typically occurs in upright continuous flow dryers with a concurrent flow of heated air, followed by cooling.

Once dried, the rice undergoes additional cleaning through various separation methods to yield rough rice or "paddy." Some paddy rice is subjected to parboiling, which involves soaking in water, draining, steaming to gelatinize the starch, and then drying again. This traditional process enhances the rice’s nutritional value by redistributing soluble B vitamins from the bran into the endosperm, and stabilizes it against insects and lipolytic rancidity, though it does not reduce cooking time for consumers.

The majority of paddy rice is hulled using rubber rolls rotating in opposite directions. This process separates the hulls from the rice, which are then removed through aspiration. The unhulled or rough rice is separated using a paddy machine or gravity table to produce brown rice. Parboiled rice often starts from brown rice and follows the outlined steps for parboiling.

A critical step in rice milling is the removal of some or all bran layers, a process known as “pearling,” which involves abrasion. The bran layers, known as pearlings, are then removed through aspiration. The resulting milled or white rice is sorted by size into different grades: heads (unbroken kernels), second heads (larger broken kernels), brewers’ rice (smallest broken kernels), and screenings. While each grade has various important uses, head rice is often used for puffed rice products, and second heads for rice flakes. When rice is intended for inclusion in formulated flaked, shredded, or extruded cereals, rice flour made from grinding second heads or brewers’ rice is utilized.

The rice processing industry continuously innovates to improve efficiency and quality. Recent advancements include more precise moisture control during drying and enhanced cleaning technologies, ensuring higher quality and safer rice products for consumers. Moreover, sustainability efforts are increasingly integrated, such as using husk waste for bioenergy, reducing the carbon footprint of rice production and processing.
The Meticulous Process of Rice Harvesting and Processing

Tea Harvesting Process Evolved

Tea, one of the world's most beloved beverages, undergoes a meticulous cultivation process primarily for its leaves. The tea plant, Camellia sinensis, must mature for three years before its tender leaves are ready for harvest. Throughout the year, tea is harvested multiple times to ensure the highest quality yield, typically during spring, late summer, and autumn.

Harvesting remains a labor-intensive task performed by skilled hands, as machinery risks damaging the delicate leaves. Selectivity is key; only the top young leaves, along with their accompanying stem and bud, are picked. This combination, known as a "flush," forms the foundation of tea production. A flush with two or three leaves is esteemed as "golden flush," while flushes with more leaves are also harvested depending on the desired tea type.

Timing is crucial in tea harvesting. Picking prematurely results in reduced yields, while delayed harvesting can compromise the tea's quality. Ideally, leaves should be plucked when they have developed three to five buds and have attained optimal size and flavor.

After careful hand-picking, the harvested leaves are meticulously collected in large wicker baskets by tea pickers. These baskets are then transported to processing plants on the plantation. Once at the plant, the leaves are spread thinly on trays and left to dry under the sun, initiating the initial stage of tea processing.

In recent years, technological advancements have complemented traditional methods in tea cultivation. Drones equipped with sensors are employed to monitor plant health, optimizing harvest times and improving overall yield and quality. Additionally, sustainable practices such as organic farming and fair trade initiatives have gained traction, ensuring both environmental responsibility and social equity within the tea industry.

Despite modernization, the art of tea harvesting retains its intrinsic connection to nature and skilled craftsmanship, preserving the rich heritage of this ancient beverage.
Tea Harvesting Process Evolved

Wheat Life Stages: Planting, Growing, Harvesting

Wheat, a staple crop central to human civilization, undergoes a remarkable journey through its stages of life, each phase vital to its ultimate harvest. The journey, while somewhat variant across different varieties, follows a fundamental pattern:

Planting marks the inception of this journey, with winter wheat sown in September or early October, capitalizing on the soil's moisture for germination. Conversely, spring wheat eagerly takes root as soon as temperatures permit in the spring, heralding the start of its growth cycle.

The growing stage witnesses the resumption of growth for winter wheat in the spring, as the plant readies itself for reproduction. The stem diligently pushes upwards, unfurling the head where kernels, the essence of wheat, begin to form. With flowering commencing, the kernels embark on their maturation journey, signaling the onset of the next phase.

Harvest, the culmination of months of toil and nurture, arrives when the kernels reach optimal ripeness. Combines, the modern-day reapers, meticulously gather the golden bounty, ensuring that the moisture content remains at or below 15 percent. Winter wheat's harvest commences in the warmth of May, extending into the depths of July. Meanwhile, the harvest for spring wheat kicks off in late July, drawing to a close by the end of August.

In this cyclical journey from planting to harvest, wheat exemplifies resilience and adaptability, providing sustenance for humanity across generations. Its stages of life not only symbolize agricultural prowess but also serve as a testament to the intricate dance between nature and human ingenuity.
Wheat Life Stages: Planting, Growing, Harvesting

Wheat Harvesting

Combine harvesters collect the crop when the kernels have dried to a moisture level of 15 percent or less. Winter wheat harvesting typically kicks off in May and wraps up by late July, while spring wheat harvesting starts in late July and concludes by late August.

It is vital to harvest wheat promptly as it matures and begins to dry to moisture levels suitable for the market. Employing a moisture meter is highly advantageous for promptly assessing the crop's condition. Once wheat begins to dry in the field, repeated cycles of precipitation and drying can lead to a decrease in quality and test weight.

Wheat is typically harvested when its moisture content falls within the range of 13 to 15 percent. Harvesting at higher moisture levels is possible but necessitates swift drying to prevent spoilage and sprouting.

The harvesting process begins with cutting the standing crop, accomplished either in a single step through straight (direct) combining or in a series of steps involving windrowing (swathing), combining, and drying the grain to a safe moisture level for storage. Straight combining is the preferred method in most wheat production regions globally.

Failure to harvest crops results in diminishing quantitative and qualitative returns due to shatter losses and susceptibility to attacks by insects, mold, birds, and rodents. Therefore, completing the harvesting process as expeditiously as possible is crucial.

Freshly harvested wheat grain should be dried to a moisture content of 14 percent or less within 48 hours to prevent sprouting and spoilage. High-moisture wheat (>17%) can be efficiently dried using both high-speed and bin drying equipment.
Wheat Harvesting

Harvesting Jerusalem artichoke

Jerusalem artichoke plants, much like potatoes, develop tubers below the surface, which can remain in the ground for several months before requiring harvest.

Typically, the tubers are ready to be gathered around 4 to 6 weeks after flowering. The appropriate time for harvesting is indicated by the withering leaves and drying stalks of the Jerusalem artichoke plant, usually during the late October to November period. 

When extracting Jerusalem artichokes from the soil, it is useful to have tools such as spades, garden trowels, "potato shovels," or garden forks. These aids assist in delicately loosening the soil around the plant's base. Resembling small, knobby, light brown potatoes, the tubers of Jerusalem artichokes are considered ripe for harvest when they detach effortlessly from the roots. It is advised to store the tubers in a cool and dark place. 

Jerusalem artichoke plants possess a persistent nature and can regrow from any tubers left behind in the soil. To prevent their resurgence in the following year, it is crucial to ensure the complete removal of all tuber remnants. In loose soil, the tubers have the tendency to extend deep and spread widely. For optimal preservation, it is recommended to store Jerusalem artichoke tubers at a temperature range of approximately 32°F (0°C) to 34°F, with a relative humidity of 85 to 95 percent.
Harvesting Jerusalem artichoke

Harvesting field corn

Field corn is the classic big ears of yellow dented corn, dried and harvested in the fall. It’s called “dent corn” because of the distinctive dent that forms on the kernel as the corn dries.

In a large area, field corn is commercially harvested using a massive piece of machinery, called a combine.

A combine harvester, or combine, is the tool of choice for harvesting corn and other grains. The reason this piece of equipment is called a combine is simply because it combines several jobs into a single machine. A combine cuts the corn plants down and threshes the kernels off the cobs. The kernels travel to a storage tank while the rest of the plants get deposited back onto the field, where they can fertilize the soil for next year.

Then once the corn combine is filled in a storage tank, the kernels are released into a hauling trailer to take the kernels to the processing facility.

A corn combine can process about 200 acres of field corn each day, which is important as corn needs to be harvested at a certain moisture content for proper storage.
Harvesting field corn

Harvesting process of rice

Harvesting is the process of collecting the mature rice crop from the mature rice crop from the field. Harvesting system involved:
*Cutting: cutting the panicles and straw.
*Hauling: moving the cut crop to the threshing location.
*Threshing: separating the paddy grain from the rest of the cut crop.

The most important consideration in harvesting is the degree of maturity of the grain, which is determined by measuring moisture content. The optimum moisture content of the rice grain at harvest time is 21 to 24 percent.

The point of maturity is generally reached 28 to 32 days after flowering. If the crop is allowed to stand in the field after it reaches maturity, large losses occur in the both the field yield of the crop harvested and the percentage recovery of head rice after milling.

Early harvesting produces a higher quality milled rice. When grain is allowed to remain in the field after it is mature “sun checking” (cracking of the grain) occurs and many of the grains break during the grain is wetter and requires more drying before it can be stored. In addition, threshing early harvested paddy is more difficult.

The most common systems of paddy harvesting in Asia including:
1. Manual harvesting and handling
2. Manual harvesting followed by machine threshing
3. Machine harvesting with a reaper followed by machine threshing
4. Combine harvesting

Objectives of good harvesting:
*Maximize grain yield
*Minimize grain bosses
*Minimize quality deterioration

Rice milling is the process where in paddy is transformed into a form suitable for human consumption, therefore, it has to be done with utmost care to prevent breakage of the kernel and improve the recovery.
Harvesting process of rice

Harvesting winter wheat

Combines harvest the crop once the kernels have dried about 10 to 15 percent moisture. Harvesting of winter wheat starts from late May through early September, with the bulk of the crop being harvested between early July and mid-July. Harvesting of spring wheat begins in late July and is completed by late August.

Wheat-threshing crews make their living in the Great Plains by following the harvest northward, beginning in the winter wheat sections of Texas.

Then week by week they move north through the Dakotas and arrive finally in the Canadians Prairies, where the harvest comes last.

Excessive rains during harvest can slow down the harvest process, though very rarely does yield suffer much in years with a protracted harvest. The greatest damage to winter wheat during spring and summer is from disease.

Hard winter and hard spring wheat are noted for having high protein content and are typically used for making pan and hearth breads, hard rolls, bagel, buns, other yeasts leavened products and all purpose flour.
Harvesting winter wheat

Harvesting of soyabeans

Soyabean oil is the world’s 2nd most popular vegetable oil and soybean meal is by far the most widely used source of protein in livestock and poultry feeds.

The harvesting objective is to collect the soybeans from plants in the field at or below the safe storage moisture content with minimal damage.

Soybeans are harvested shortly after the bean’s moisture range is 13 percent to 15 percent for maximum weight and minimum field losses.

Most of the soybeans are mechanically harvested. Self-propelled combines used in North American for harvesting soybeans combine cutting the plants near the base, threshing the beans from the pods and separating the beans from other materials. The seeds are threshed out from pods into a hopper and moved into a transport truck. All other parts of the plants are blown back out onto the field.

Soybeans are an easy crop to thresh, separate, and clean. They are easy to rub out of the pod and their size and shape is perfect for cleaning.

Soybeans are harvested over a relatively short period of time. In the United States, Mexico and some other countries, soybeans are harvested in the fall of the year.
Harvesting of soyabeans

Harvesting cranberries

Cranberries are typically growing in northern states, such as Massachusetts, New Jerseys, Oregon, Washington and Wisconsin, because they need cooler growing environments.

The fruit were mostly handpicked until the 1850s, when pickers started using wooden scoops to comb through the vines and lift off the berries. Mechanical did not begin until the 1950s.

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 eighteen inches of water above the vines. The water reels, nicknamed ‘egg beaters’ stir up the water with sufficient force to dislodge the ripe berries from their vines.

For the past 50 years, water reel type harvesters have been used. The berries, which have four interior compartments that fill with air, then float to the surface.

Harvested cranberries float in the water, creating the picture-perfect cranberry bog 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. The berries are cleaned, sorted and packed prior shipped to the processors.

Water from the first flooded field is drained into the next, and the process is repeated. Most wet-harvested cranberries are frozen and used primarily for processed juices, sauces and relishes.

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.

In dry harvesting, growers use a mechanical picker that looks like a giant lawn mower. The picker combs the berries off the vine with moving teeth; a conveyor belt carries them to a box at the back of the machine, then they are pour in large containers and air-lifted by helicopter to waiting trucks.
Harvesting cranberries

Harvesting watermelon

Harvests generally begin about 30 days after full bloom and continue for several weeks with 3 to 4 cuttings at 3 to 5 day intervals.

Harvesting watermelon at the right time takes some practice and knowledge of what size chosen cultivar should be when ripe.

Ripeness in watermelon is difficult to determine because the fruit remains attached to the vine, rather than ‘slipping’ off.

The most common way by which people traditionally determine watermelon ripeness includes knocking on the fruits and to assess the ripeness using the reflected sound. The flesh of a typical-fleshed watermelon changes from immature pink to red-ripe, and then to overripe within a 10 to 14 day harvest window.

Overripe fruits have a watery mushy texture and lower sugar. Ripe fruits are cut from the vine, leaving a 1-2 in stem. A field is harvested 2 to 6 times by hand at weekly intervals, depending on watermelon price, density of plants, and quality of plants.

Harvested fruits are lifted from the field by hand. They may be tossed from person to person down a row until placed in a truck bed or onto a conveyor belt system and conveyed to trucks.
Harvesting watermelon

Harvesting of pistachio nuts

Pistachio trees begin bearing the fourth or fifth year after budding. However, a significant crop is not harvested until the seventh or eighth year. At maturity the pistachio hull slips easily off the shell and the color generally turns a pastel shade of crimson. However, some nuts that shaded inside the canopy can be yellow and blank nuts tend to soften in color.

Change in hull color is closely connected with shell slitting and it is important to harvest but when they are fully mature to ensure maximum shell split. There are 7 to 10 days when harvesting can be done without shell-staining occurring.

Pistachios in California are harvested with a shake-catch mechanical harvester and the nuts are placed directly into bins (1.2 by 1.2 by 0.6 m) or trailers.

In some countries and especially for small-scale operations, pistachios are manually knocked or shaken to the ground on tarps, then transferred to bins or other containers for transport to the hulling facilities. A fully mature tree may produce as much as 25 kg of dry, hulled nuts.

Depending upon planting distance and orchard management practices, yields in pistachio orchards could average 2.25 tonnes to 3.35 tonnes per hectare.

Harvesting at optimum maturity, avoiding delays between harvest and hulling, and drying to 4-6% moisture are important factors in insuring good quality of pistachio nuts. The harvested fruit must be hulled and dried within 24 hours to avoid stained shells and aflatoxin contamination.
Harvesting of pistachio nuts

Green beans harvesting

A period of 50 – 70 days is required for planting to harvesting.  Green beans are harvested before the pods bulge.

The pods should ‘snap’ when break them apart. After all, that’s how they got the name ‘snap beans’. Most gardeners wait until the beans are the diameter of a pencil. They should be firm and just before the bean seeds forming inside start to show.

The oftener the gardener picks the beans, the more they will produce.

How to harvest green beans? Use one hand to hold the stem and one hand to remove pods. Always harvest pods when the plant is dry.

Upon harvesting, bean should be cooled 4.4 °C and held at that temperature until sold as the fresh products, or until processed.
Green beans harvesting 

Growing peanuts

Peanut plants grow best in sandy or loose soil with warm, sunny weather and moderate rain. Most peanuts need about five months to maturity.

The peanut plant is a low bush. Some kinds grow long low branches called ‘runners’. Peanuts should not be planted on the same land oftener than once in 3 or 4 years. The rotation should include are last two sol-building crops, one of which is a winter cover crop.

In spring, farmers plant peanut seeds. Green plants with yellow flowers grow from the seeds.

The kind and quantity of commercial fertilizer that may be profitably used for peanuts depend largely on the character and fertility of the soil.

Commercial fertilizer is usually applied in the row just before planting or with a planter equipped with a fertilizer distributor.

In fall, farmers use machines to pull up the peanut plants. Peanuts are harvested when the plants turn yellow at the end of the season.

The whole plant is pulled out of the ground with the peanuts still hanging on the pegs. The plants are left to cure in the garden or in a frost-protected enclosure for 2-3 weeks.

The second process involves combining. In this process, the combine lifts the plants, picks the pods from the vine on the hopper on the machine, and blows fragmented plants back into the field.
Growing peanuts

Fruit of melons

Melons belong, as do squash, to the cucumber.

There are to general types, the cucumis species, which includes muskmelon, cantaloupe and honeydew melons and the citrullus species, including the watermelon and the Chinese watermelon.

There are numerous varieties of melon.

Although they may be grown in almost any of the 50 states, except possibly Alaska, cucumis species require warm weather for good growth and 75 – 130 days from planting to harvesting; therefore, most are grown commercially in the southern states.

The citrullus species are grown in the South, but can also be grown those northern states where 130 – 140 days of growing weather prevail. In warmer climates, about 85 days are required from planting to maturity.

Melons are planted as seed but may be started in greenhouses or hot frames and set out as plants.

Melons do not improve in flavor after harvesting, hence, are picked when fully ripe.

Care must be taken to prevent bruising during harvesting and handling. Melons are mostly handled as the fresh product.

At packing plant, melons are washed, drained, dried and shipped to retail markets in wooden crates.

Melons are not preserved by drying. Some melons are frozen as melon balls.

In preparations for freezing, the melons are halved, the seeds are removed. And the melon meat is removed in ball-shaped pieces.

The melon balls are washed with sprays of water drained and filled into liquid-tight cartons and covered with syrup (25-30% sugar), and the cartons are sealed.

This product is frozen and stored at 0 degree F or below until shipped to the retailer.

Frozen melons should be held at 0 degree F or below until sold to the consumer. Some melons used in the production of fresh fruit salad.
Fruit of melons