Récolte

Récolte is the act of gathering ripe crops from fields for consumption or processing. It also refers to the period during which crops are harvested and to the total crop yield produced in a season. The term covers cereals, fruits, vegetables, legumes, and industrial crops, and is used across agriculture, horticulture, and food industries.

Récolte derives from Old French récolte, from Late Latin recollectus, from recollectere "to gather again." The corresponding verb, récolter, means to harvest or to gather in abundance.

Harvest timing is crop-specific and depends on maturity indicators such as grain moisture in cereals or sugar content in fruits. Weather conditions influence risk of losses, and storage considerations can determine the optimum moment. Harvest methods range from manual picking with simple tools to mechanical systems such as combine harvesters; post-harvest handling includes cleaning, sorting, drying, and storage or processing.

In temperate climates, harvesting occurs mainly in late summer and autumn; in tropical regions, multiple crops may be gathered year-round. Harvest timing also relates to labor availability and market demands, and seasonal labor is a common feature in many agricultural systems.

Harvest yields are a primary measure of agricultural performance and influence prices, supply security, and rural economies. In many cultures, the harvest season is associated with festivals and rituals that celebrate food production and community.

Related terms include vendange for grape harvest, cueillette for selective picking, and post-récolte for post-harvest handling. In viticulture, récolte may refer to the grape harvest and can affect wine quality through grape maturity.