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Grape Production Injuries and Prevention

ID

BSE-186NP

Authors as Published

Robert “Bobby” Grisso, Extension Engineer, Biological Systems Engineering, Virginia Tech; John Perumpral, Professor Emeritus, Biological Systems Engineering, Virginia Tech; Tony Wolf, Professor, Viticulture, Alson H. Smith Jr. Agricultural Research and Extension Center, Virginia Tech; Don Ohanehi, Research Scientist, Engineering Science & Mechanics, Virginia Tech; Kim L. Niewolny, Associate Professor/Extension Specialist, Agricultural, Leadership, & Community Education; and Kirk Ballin, Program Coordinator, AgrAbility Virginia Project, Easter Seals UCP of NC and VA

    Cover, Grape Production Injuries and Prevention

This publication is available in a PDF format only.

Grape acreage and production have been steadily increasing in the US. In 2010 there were approximately 23,000 farms with a total of 944,800 acres producing grapes. Ninety percent of these farms are smaller than 100 acres and about 16,000 of these were vineyards. California accounts for about 90% of the total production in the US. The next two largest grape producing states are Washington and New York and they produce approximately 6% and 2% respectively (NASS-USDA, 2014)

Rights


Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.

Publisher

Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.

Date

June 30, 2015