Mechanical Harvesting of Fruits and Vegetables
Shepardson, E.; Markwardt, E.; Millier, W.; Rehkugler, G.
From the mid to the late 1950's, it became increasingly apparent that the New York State fruit and vegetable industry would have to mechanize more, if not all, operations to remain competitive with other producing areas. While other farm operations in general had reduced their labor requirement to 33 percent of that used in 1940, fruit and vegetable farms had reduced labor to only 57 percent of the 1940 requirement.
New York's Food and Life Sciences Bulletin5
New York State Agricultural Experiment Station
fruits; vegetables; mechanical harvesting