371: Save Your Back! Mechanical Harvesting of Apples

371: Save Your Back! Mechanical Harvesting of Apples

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist June 14, 2023 Duration: 59:52

Small, Medium and Large Scale options for Mechanical Harvesting of Apples

Cornell University Associate Professor of Horticulture Gregory Peck Ph.D and Angry Orchard Head Cidermaker Joe Gaynor provide an in depth study of mechanical tools for orchards of all sizes.

Ep 371 slide 1 of Mechanical Harvesting PPT

The presentation took place at CiderCon2023.

No need to be an orchardist to enjoy this topic on mechanical harvesting of apples. Some of these same tools presented are also used in vineyards for harvesting grapes. Particularly interesting for cider fans and makers alike, is the debunking the myth that apples that fall on the ground can't be used to make cider. Dr Peck provides a great overview on this topic.

Topics in the Mechanical Harvesting Presentation

  • Comparison of Cider Economies of New York, US and UK
  • Bush Cider Orchards - wide row spacing for mechanical harvesting
  • Cumulative Net Present Value (NPV) using Outsourced Machine Harvesting (~$300/acre)
  • Is it Profitable to Grow Cider Apples in NY?
  • The cost of hand picking - Labor in America
  • Cumulative NPV at Various Returns using Hand or Machine Harvesting
  • Tree-row sweeping and picking up
  • Harvesting off the ground
  • How mechanical harvesting impacts the fruit
  • Options for Small, Medium and Large scale operations
  • Conclusions of this study

Ep 371 large scale apple harvester

Contact info for Gregory Peck

Mentions in this Chat


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
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