Long before they became a delectable feature of fruit trays or the essence of a respectable vintage, grapes were busy proving that good things come in bite-sized, sweet packages, said University of Missouri Extension horticulturist David Trinklein.
“Whether enjoyed fresh from the vine, dried into chewy raisins or poured from a bottle, these unassuming little berries have shaped human history for over 8,000 years,” Trinklein said. “Since grape harvest in Missouri begins in late August, the time seems ‘ripe’ to take a closer look at the world’s No. 1 fruit, based on tonnage produced.”
Grape growing, or viticulture, is probably as old as civilization itself, he said. Archaeological evidence suggests humans began growing grapes as early as 6500 B.C., during the Neolithic Era. Cultivation expanded through the Nile Delta, and under the influence of the Romans, grape production spread throughout Europe.
Following the Roman Empire's fall, winemaking was primarily associated with monasteries before becoming a widespread social custom. This cultural shift steadily increased demand from the 16th century on.
The three primary uses for grapes are for wine, raisins and fresh table grapes.
The world produces about 7 billion gallons of wine each year, making it by far the most prevalent use of grapes. Top producers like Italy, France and Spain make nearly half of the world’s wine.
Raisins represent another formidable use. Worldwide raisin production averages about 1.3 million metric tons per year. It takes about 4 pounds of grapes to produce a single pound of raisins, and the industry uses up to 5 million tons of grapes annually.
Fresh (table) grapes account for less than 12% of global production. Because they are highly perishable and transportation costs are high, they are consumed primarily in the country of their production. Europe and North America lead in fresh grape consumption. The average American consumes about 9.5 pounds of fresh grapes each year.
While there are dozens of botanical species, cultivated grapes are generally grouped into four main categories:
Native grapes. When early Europeans visited North America, they found grapes growing so abundantly that they named the new land “Vineland.” Grape species native to North America include Vitus labrusca, V. aestivalis, V. riparia and V. berlandieri. Native species are known for their cold-hardiness and disease resistance, though their fruits have lower sugar content and higher acid content. Concord is the most popular American-derived grape, although Norton, Catawba and Niagara are widely planted.
European grapes. This species (Vitus vinifera) accounts for most of the world’s wine production. Their chemical composition is superior for winemaking, but they lack cold hardiness and are susceptible to disease. U.S. production is limited to regions with mild winters and long, dry growing seasons.
French-American hybrids. The quest to produce grapes with superior winemaking qualities coupled with cold hardiness led to these hybrids. Cultivars such as Vignoles, Chambourcin and Vidal Blanc are highly productive in the Midwest and have helped revitalize Missouri’s wine industry.
Muscadine grapes. Noted for their small berries and bold, musky flavor, these are nearly immune to pests but require a growing season of 200 days or more, limiting them to southern states.
“The humble grape proves that good things truly do come in small, sweet, and wonderfully juicy bunches,” said Trinklein.
