Harvesting

Harvesting is the process of gathering mature crops or other natural products from the field, orchard, forest, or water for use, storage, or sale. In agriculture, harvest occurs when crops reach marketable maturity, judged by factors such as color, size, moisture, sugar content, or firmness. The timing of harvest influences yield, quality, and storability; delays can lead to losses from decay or pests, while premature harvesting may reduce shelf life or processing value.

Methods vary by crop and context. Manual harvesting uses hands, shears, or knives and is common for delicate fruits, vegetables, and plants with varying maturity within fields. Mechanical harvesting employs machines such as combine harvesters for grains, grape harvesters for vineyards, or fruit-picking platforms for tree crops; forestry operations use felling and thinning methods, while fisheries use nets, traps, or lines to capture fish.

Post-harvest handling is critical to quality and shelf life. Cleaning, grading, trimming, and sorting remove defects; drying, curing, or controlled atmosphere storage reduce moisture and microbial growth; processing steps may follow harvest, including threshing, milling, or packaging. Quality systems and certification help ensure consistency in markets.

Labor and safety considerations are prominent, especially in seasonal agricultural work; training and protective equipment are common requirements. Sustainability concerns include minimizing waste, reducing mechanical damage to crops or trees, protecting soil and biodiversity, and preventing wasteful or unsustainable fishing or logging practices. Efficient harvesting combines appropriate timing, careful handling, and sound management of storage and transport.