Harvests

Harvests refer to the process of gathering mature crops from fields or other sources of stored food and natural resources. In agriculture, a harvest marks the culmination of the growing season and initiates post-harvest handling, processing, and storage. Harvests also occur in the gathering of wild resources—berries, nuts, timber, honey, or game—often requiring specialized methods and legal considerations.

Timing is determined by crop species and variety, climate, and intended use. Maturity indicators include color change, seed or fruit firmness, sugar content, and dry matter. Harvesting methods range from manual labor with scythes, sickles, and baskets to mechanized systems such as combines, harvesters, and threshers, sometimes using minimal processing on-site to reduce damage.

Post-harvest handling is critical to quality and market value. Steps typically include cleaning, sorting, drying or curing, waxing or packaging, and controlled storage. Appropriate storage conditions depend on the commodity: grain in dry, sealed silos; fruit and vegetables in cool, humidified environments; root crops in cool, dark spaces. Reducing exposure to pests, pathogens, and moisture helps prevent spoilage and loss.

Economic and social aspects: harvests influence farm income, food prices, and market supply. Harvest seasons can drive labor demand and seasonal employment, and many cultures observe festivals and rituals to celebrate bountiful harvests. Environmental considerations include sustainable harvesting of wild resources, soil health, crop diversity, and water management to ensure future yields.