About Grapes
Grapes were cultivated 6,000 years ago
in Europe. There are over 60 varieties of grapes that
are cultivated for wine making and over 50 varieties are
in current production as table grapes. Over 200 years
ago, Franciscan monks brought grapes to California for
the purpose of making sacramental wine. As the
population grew, more grape varieties were introduced.
40 years later, the first vineyard for table grapes was
planted.
Grapes may be classified as red, blue and white - which
are actually pale green in color. Each kind has its own
particular character for wine making and as a table
grape. Grapes, like fruit trees, require a stable
climate in order to provide a dependable growing
environment.
The area surrounding the Great Lakes is ideally suited
for grape production because of the moderating effect
that these large bodies of water on the weather. For
this reason, vineyards are found in abundance,
especially along the southern shores of the Great Lakes.
Raisin production is perhaps the most labor intensive
agricultural operation.
The bunches of grapes are cut from the vine and laid out
in paper trays to dry for 2 or 3 weeks. During this
time, they must be manually turned. This intensive labor
requires a large work force of migrant workers who will
follow the harvest. Migrant laborers are mainly aliens
who may not be registered, causing much concern.
A one cup serving of grapes yields 57
calories, 6 grams of protein, 16 grams of carbohydrates,
2 mg of sodium, 1 gram of dietary fiber and vitamins A
and C.
R.B.
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