Harvest time
in Val Venosta

The ripening test in the laboratory is used to determine the "inner values" of the apples, such as starch breakdown, flesh firmness and sugar content. These ripening parameters are then used to determine the harvest windows for each variety. This is important to guarantee the quality and storability of the apples. Once the ideal harvest time has come, the picking can begin.

Every single apple is carefully "picked" by hand in the traditional way. The farmers and their harvest helpers, normally students, senior citizens, or seasonal workers, then put the picked apples into large crates weighing about 300 kg. These are then delivered to the cooperative.

Usually several pickings are made to get all the apples from the tree in the ideal state of ripeness. Apples of the Golden Delicious variety usually show a uniform ripeness and coloring, so one or two pickings are usually sufficient. Other varieties also require up to five picking passes. Only the ripest apples are hand-picked into the crate, the rest may ripen for a few days.

Forklift trucks, harvesting platforms and picking baskets are used to facilitate the physical work. For example, apples are harvested from the top of the trees using modern lifting platforms. Careful attention is paid to the careful handling of each individual apple. Because only flawless fruits are allowed to enter the cooperative's cold storage cells.

At the cooperative, the apples are visually inspected for quality, color and size and stored in the cold stores. The attached label guarantees the identification of each apple crate and thus the traceability of each apple.