How European Farmers Are Harvesting Millions Of Tons Of Agricultural Products

every April over 5 billion tulip flower bulbs  Bloom on more than 14,500 hectares of Farmland   in the Netherlands it is The Duchess pride and  more than 59 million cut tulips are exported   to America each year but those flowers don't  go to your home straight from the field they   are mostly from chulip green houses where  bulbs are stored and triggered to flour   based on orders one month and a half before the  bulb Harvest Farmers cut off the blooms to focus   the plants energy on bulb development rather than  the flowers the cut flowers are left on the ground   to decompose and act as a natural fertilizer bulb  harvesting usually takes place from mid June to   Late July they are lifted from the ground using  machines that gather the Nets they were planted in   this particular truck even has a cleaning  system so all the bulbs are nice and clean   with minimal damage after harvest the bulbs are  taken to the facilities where they're washed and   dried for about 24 hours then only large bulbs  are further graded for cultivation after that   they are stored in cooling rooms for 11 to 17  weeks at 51.8 De f to mimic winter conditions   and the lead lights will trick the bulbs into  preparing for spring regardless of the weather   outside finally once the Tulips are fully  grown they are harvested cut and packaged   ready to be shipped worldwide this farming  model contributes over $651 million to the   Dutch economy each year and ensures that the  Netherlands Remains the Tulip capital of the world can you guess which vegetables Americans  eat the most it's the potatoes although the US   produced more than 22 million tons of potatoes in  2022 they still imported $1.41 million of potatoes   from Europe particularly Spain but major EU potato  prod producers like Germany contributing roughly   10 million tons annually only export within the EU  this is likely because potato quality can suffer   during long Journeys unlike the US where large  Farms dominate potato production the EU relies   on a mix of big and small farms this small farm in  the UK pays its potato Pickers around £8 7 P per   hour with each worker averaging 340 lb collected  daily however big commercial Farms like those in   lower Saxony in Germany have started using modern  Harvesters to meet the increasing market demand   they can dig 12 to 18 rows of potatoes at once and  harvest 15 Tons every 5 minutes at peak season in   2023 Europe produced over 60 million and tons of  potatoes one of the most famous products made from   potatoes is the potato chip at the potato chips  factory this 20ton truck takes half an hour to   unload over 50,000 lb of freshly picked potatoes  the processing of potato chips begins with   washing and peeling the potatoes they are then  sliced into thin rounds using high-speed slices   these slices are washed again to remove excess  starch and then dried this process is crucial   for achieving the desired crispiness the potato  slices are then fried in hot oil at 360° fit   for 3 minutes after frying excess oil is removed  and the chips are seasoned with various flavors   what are your favorite potato chips finally the  potato chips are packaged and boxed to retain freshness the US has many huge sugar beat stations  like these in northern Minnesota or North Dakota   but it is just the third largest producer in the  world leading the world's sugar be production   is France which produced over 31 million tons in  2022 this is mainly because France has the perfect   temperature of between 28 and 65° F so sugar  beets can be harvested and stored without   rotting these large scale high-tech Harvesters  gently remove the leaves and lift the beads with   minimum damage out of the ground then they are  pre- cleaned and loaded onto trucks heading to   one of the beat stations owned by a sugar company  like Crystal Union here the temperature of the be   is monitored regularly if it starts to climb  up they will shut down the sugar be campaign   temporarily nearly 300 trucks come here to  deliver tens of thousands of tons of beets   every week each station has a capacity of about  600,000 tons and only receives sugar beads from   September to January to make sugar all year  round the process begins with washing the   harvested beets to remove soil and debris the  clean beets are then sliced and immersed in hot   water in extraction Towers this is where sugar is  leached out to form raw juice it is then purified   and under goes evaporation to become a thick syrup  in these large tanks this syrup is crystallized by   boiling with seed crystals once formed the  sugar is further separated in a centrifuge   forming white granulated sugar after 7 hours  then it's dried cooled and stored in huge sugar   silos until packing it is estimated that about  four beet plants are processed for 1 lound of sugar Italy is in the top three of the world's  largest tomato Growers as one of the nation's   most important products Tomatoes here come in more  than 10,000 diverse varietal such as the special   San Marano grown exclusively in the mineral Rich  volcanic soil of Campania during the late summer   Harvest mechanical Harvesters drive around the  field and gently shake the plants to dislodge   ripe tomatoes in 2022 about 5.5 million tons of  tomatoes were produced and processed in Italy   which amounts to about 15% of the world's  production and 56% of the European crop the   most ubiquitous and globally recognized product  derived from Tomatoes is canned tomatoes at the   processing facility Tomatoes undergo many washes  to remove dirt and pesticides then they are sorted   several times by colors using Advanced Optical  sorting Tech technology by quality and by size   next the tomatoes are heated and scored by slitter  knives so they're easier to peel underw Jets then   the peeled tomatoes are diced into cubes and go  into these sterilized cans some smaller Tomatoes   go directly into the cans without dicing they are  conveyed onwards to be topped with pre-made tomato   sauces pre-made in the factory finally it's sealed  and distributed to markets across Europe and the World Europe produces approximately 6 million  tons of onions annually and the province of   fand in the Netherlands is the largest producer  here although this onion yield isn't as much as   the US it is the second largest onion exporter  in the world exporting over 1.7 million in tons   every year common onions are sewn from March  to May and harvested in July and August when   about 2/3 of the onion can be seen above  the ground then Farmers cut off the top in   a process called topping and lay it in wind rose  after a week the outer skin will toughen and the   moisture content is reduced prolonging shelf life  after that big Harvesters are used to gather the   onions remove soil and excess leaves and then  put them in bins or trailers one of the most   famous onion products is dehydrated onion  flakes which are used a lot in restaurants   after unloading the process begins with  peeling and washing the onions after that   they are sliced into uniform pieces these  slices are then dried at about 158° fhe for   several hours and ground into onion flakes  finally it's packaged and distributed to stores faced with a competitive agricultural  Market growing and trading conventional   agricultural products will not bring too much  profit therefore Farmers have processed their   agricultural products into products with unique  flavors to attract the market today's video   will be a journey to discover how Farmers  Harvest and process tons of agricultural products starting today's list are raisins besides  the attractive flavor the raisin production   process is equally unique to produce one lb of  raisins more than 4 lb of fres fresh grapes are   needed of course not every type of grape can be  made into raisins they must be seedless grapes   dry easily and not stick together when stored for  raisins to be harvested they must be around 21   to 23 bricks grapes are picked stunting in late  August and continuing through September workers   pick grapes by hand and place them on paper trays  spread on the the ground between rows of grapes   depending on the weather the grapes are left to  dry on trays for 2 to 4 weeks during this period   the moisture content of the grapes drops from  75% to less than 15% and the color of the fruit   turns purple paper trays are arranged around the  raisins to form bundles when the fruit is dry the   grape rolls are collected and stored in crates  before being trans orted by truck to the raisin   processing plant farmers can also use mechanized  harvesting vehicles to speed up the harvesting   process in California Farmers produce traditional  raisins by drying Tompson seedless grapes on paper   trays in direct sunlight this drying process  produces the familiar caramel colored raisins at   this farm when the grapes reach the right amount  of sugar farmers will cut off the water supply and   raisins right there berries dried by this method  retain their deliciousness without taking on any   undesirable flavors due to sunburn once the leaves  turn brown and Wilt it's the right time to harvest   farm equipment is operated by a team of Highly  skilled Farm Workers the machine moves the vines   back and forth vibrating plastic bars to break  up the raisins the raisins then fall and are   collected on a conveyor belt below the Harvester  the trell system has helped increase the yield of   raisins dried on the tree increase mechanical  harvesting and reduce the use of manual labor   shaking also helps minimize damage to the vine as  the Harvester separates the raisins from the vine   when they arrive at the raisin processing plant  they are poured into a screen system and shaken   to remove dirt and other debris The Young grapes  are removed using a suction device and the raisins   are separated from the stem by shaking standard  raisins will be packaged for transport to the market next we also come to pmen growing season  in Japan in order for pmen trees to grow well   Farmers often prune the tops of Pimon trees to  encourage the buds to grow and Branch pimt are   ready to harvest from September to late  November some experts say that pimt will   be fully ripe after the first Frost of the season  the color of the pmen will vary from light orange   yellow to dark orange at 7:00 a.m. Farmers  start harvesting pens from the trees a soft   mat is placed on the ground to avoid damaging the  pmen farmers remove leaves and branches from the   upper part of pons right in the garden after  being harvested pons are loaded onto trucks   and takeen to the processing facility here the  Pimon selection process takes place rotten and   bruised pens will be discarded standard piments  continue to move to the size sorting machine the   system automatically classifies roses according  to the whole size of the roller pens are cooled   and stored at a cool temperature of 1.5° to be  ready for the next processing process workers   cut the top of a Pimon with a cutter the Pimon  skin is quickly removed using an automatic peeler   they continue to be hung on Specialized  hooks for hanging dried piments and fixed   after finishing the process in the natural dry  room dried piments with excellent sweetness are completed in some rural areas of Japan wind  hanging piments are made in the same way as   many centuries ago the piments are collected  by hand then peeled by workers immediately   after peeling the fruit stem is connected with  a string Farmers often tie several fruits along   a string then the string is hung Outdoors so  that the fruit is exposed to direct sunlight   and wind during this period rain protection is  very important because if peel piments get wet   they will start to rot every few days they need  to be massaged by hand to keep the texture even   under the bright sunlight of Japanese Autumn along  with gentle wines piments change from bitter to   Sweet pons are dried for about 6 weeks to 9 weeks  after that they are taken down and left outside   for about 10 more days by the end of the process  the fruit has reduced to about a quarter of its   original weight and has become significantly  smaller farmers will coat pimt with a layer of   fruit sugar to keep them from sticking during  storage the wind hanging pmen is now ready for consumption in most parts of the world tomato  growing season begins in late spring or early   summer this machine can plow to a depth of 23.6 in  to loosen the soil after removing weeds and crop   residue Farmers improve soil drainage and ntion  tomato planting spacing should be 18 to 24 in   between plants to ensure they are given plenty  of growing Space full sunlight for at least 8   hours a day is essential for healthy tomato plants  although Tomatoes can withstand cool weather their   growth will be slowed at the same time Frost can  become a problem for tomato plants causing them   to die Tomatoes take 60 days to more than 100 days  to harvest depending on the variety grown Farmers   often choose tomato harvesting methods based  on the fruit's ultimate use harvesting using   mechanical machines like this is usually reserved  for the sauce and concentrate manufacturing   industry because canned products need large  quantities but do not require high quality or   Aesthetics plump tomatoes are grown and harvested  in California where 95% of America's processed   tomatoes are grown these plump tomatoes have  fewer seeds dense flesh and less juice it meets   the right criteria to be able to produce a rich  sauce the Harvest begins from Late July to late   September Harvesters operate almost continuously  in the fields Farmers start harvesting at dawn   until late at night because ripe Tomatoes don't  wait for anyone once they turn red Farmers have   2 weeks to remove them from the field this  is what happens at a ketchup Factory here the   tomatoes are washed and steamed next the tomatoes  will be peeled and pureed to prepare tomato sauce sunflower are grown all over the world according  to the 2022 report total Global sunflower seed   production exceeded 56 million tons Russia  and Ukraine are the two largest sunflower   seed producers in the world contributing about  55% of total World production sunflowers are   usually sewn in April and May farmers use  Cedars behind tractors to put sunflower   seeds into the ground at a moderate depth  and distance from each other this method   helps Farmers save time and is suitable for  large Fields the plant germinates in late   spring and blooms between March and may  the average growing time of sunflowers is   from 80 to 120 days when in full bloom the  golden Fields create a truly impressive SC harvesting sunflowers too early can result in  unripe seeds while waiting too long can cause   the seeds to be eaten by birds the best time to  harvest sunflowers is when the petals begin to   dry and fall to the ground mechanical harvesting  of sunflowers has become the main method in modern   large scale farming while the combine is in motion  the machine stem lifter picks up the sunflower   heads Cuts them off the stem with a cutting unit  and feeds the sunflower heads into the threshing   chamber of the combine the particles will fall  into the container of the transport vehicle on   the side while the rest of the sunflower plant  including stems and leaves is chopped up for   animal feed or compost mechanical harvesting  is efficient fast and saves labor however   it requires the right equipment and an  experienced operator sunflower seeds are   carefully selected to ensure only high quality  seeds are included in the extraction process   these sunflower seeds are washed and dried  then they are put into the oil press at this   time sunflower oil is still raw this is not the  final step oil purifiers are an important part   in helping sunflower oil be  produced to suit human consumption needs pumpkins are native to North America and are  typically grown in late spring to early summer the   crop is mainly grown in the northern region of the  United States pumpkins Sprout and cover the fields   with vines up to 30 ft long they grow and develop  strongly in hot and harsh conditions pumpkin is   a fruit that symbolizes the change of seasons  farmers who have grown pumpkins in Illinois for   many years say the crop is vulnerable to extreme  temperatures and rain too much rainfall can cause   rot and even disease farmers do not sew seeds  directly until the danger of Frost has passed   and the soil has warmed completely to 65 to 95  5° f after a few pumpkins have formed pruning   will help create add space and focus the trees  energy on the fruit from planting pumpkins take   about 120 days to harvest When You observe that  the skin of the pumpkin turns dark yellow and   the skin is hard it is a sign that the pumpkin is  ripe and ready to harvest pumpkin production is a   labor intensive job every fall about 35 to 45 men  on the farm Pick and Pack 400 Acres of pumpkins by   hand during harvesting Farmers leave 3 to 4 in  of the stem to increase storage time typically   pumpkins are ready to harvest in October the  perfect time to do this is when the pumpkin   Vines stop growing farmers will try to harvest  pumpkins before heavy Frost to toughen the skin   and increase the flavor farmers can dry pumpkins  in the field for a few more days the pumpkins   are then harvested using mechanical harvesting  equipment the Harvester gently passes through   the pumpkin beds to sweep up all the pumpkins  lying on the ground the conveyor belt brings just   harvested pumpkins into containers next to the  Harvest truck these two machines are doing work   equivalent to the labor of about 20 workers it  helps pumpkin Growers save costs and Harvest Time

Channel: Tony 98 - Discovery

Views: 35,477

Keywords: farming, agriculture, harvesting, harvest, fruits, vegetables, fruits and vegetables, processing factory, processing, european farm, farming documentary, farm, farm life, agriculture technology, harvesting technology, #tony98discovery

Id: YwtSPGNgP-U

Length: 24min 41sec (1481 seconds)

Published: Mon Jun 03 2024