Field Trip #3 Agricultural Environment

For my agricultural environment, I visited the FAMU Center for Viticultural Sciences and Small Fruit.  The Center for Viticulture and Small Fruit Research at Florida A&M University was established by the Florida legislature in 1978 in accordance with Senate Bill No. 898 identified as the "Florida Viticulture Policy Act" to provide leadership, undertake research, extension and development activities that will contribute to industry growth and development. It is an integral component of the College of Engineering Sciences, Technology and Agriculture.  The mission of the Center for Viticultural Sciences and Small Fruit Research is to conduct research and provide service and support that will help the viticulture industry in Florida to become a viable industry (Florida Viticulture Policy Act, 1978).

I was lucky enough to be able to visit the center while the university (FAMU) was having its annual Grape Harvest Festival.   An average grape vine can produce grapes for 30-35 years!!  Average vineyards make $7,350 per acre in income for grapes!  With profits like this, and minimal requirements for upkeep of vineyards, this type of agricultural business is very beneficial!  As long as there are no dangers of drought to the vines, most vineyards are fairly easy to run, the most demanding component to running a vineyard is time.  

This was the largest vineyard I have ever seen! I know that it is probably relatively small in comparison to others, but locally it is by far the largest.   By having this kind of agricultural opportunity in my town, not only does it provide education for students of FAMU and residents of Tallahassee and neighboring areas, but it provides revenue for the products that can be created by these grapes, such as jams, jellies, and wine.  By doing this, we are creating jobs and boosting our economy.  With this being a school run agricultural department, there are limitations on the amount of profit and benefits that can be taken from the Vineyard. 

I also visited another vineyard in Monticello, Florida.  This was an organic vineyard and was much smaller than the one created and maintained by FAMU.  Organic vineyards have to be tested and researched in order to be state certified as organic.  There are no pesticides used in an organic vineyard whereas a traditional vineyard, such as the one at FAMU, may use pesticides from time to time to control the insects near or on the vines/grapes.  

At the festival at FAMU, there were many booths set up to educate the attendee's on different aspects of grape harvesting.  This booth not only had this poster display, but also had a live display of insects in a sealed box with parts of a grape vine and grapes.  It discussed some of the benefits of not using pesticides and allowing nature to "do its own thing" with regards to the vines/grapes. 

Harvesting styles and methods have changed over the years.  First you have to check for the maturity of the grapes to see if they are ready.  Most grapes are matured between the months of August and October. Other factors in determining if grapes are ready to be picked are the color and size of the grape and the sweetness of the grape.

After I picked the grapes, I went out and got all the necessary ingredients for making jelly! First we had to wash all the grapes (just to make sure there were no bugs!) The we had to smash the insides out of the skin.  Now if you want to make a "red" jelly, you have to leave the skin in the pot with the insides.  Once you finish getting the skin off the grapes, you have to put them on the stove and bring the juice to a low boil, slowly stirring to prevent burning. 

Now is where you separate out the skin and the actual grape, from the juice.  You do this by straining everything through a cheesecloth.  This is a very messy step, so make sure you don't spill anything! Once you separate everything, you add the remaining ingredients of sugar and sure-gel and boil the liquid mixture.  After about 45 minutes of boiling, the liquid mixture is ready to can!! Carefully spoon the soon to be jelly into your jars and refrigerate.  The jelling process can take anywhere from a few hours to a day or so. 

I was very pleased with this experience.  I have never actually made jelly myself, but had helped my grandmother many times as a child.  She used to tell me about how popular canning was when she was growing up (in the 1920's and 1930's).  Back then, people depended more on self-reliance for food.  Not only would she make jelly, but she would can and preserve other fruits and vegetables that she actually grew herself!  If more people had this knowledge and reverted back to this practice, especially in hunger-stricken countries,  they would have an advantage.

After I was finished with my jelly, since I had SO many jars, I brought some to work for co-workers.  This was my "silent" attempt to promote this ancient habit of canning.  Many of my co-workers were shocked to find out how easy this was to do and how much jelly I was able to make!  Not only could you make the jelly for yourself which would save you money from buying the expensive brand name jars at grocery stores, but you could turn around and sell the jars yourself!  This habit would definitly benifit cultures around the world.  I think the lack of knowledge about the process is the large reason for its non-existence and also the availability of tools and product.  If those things were corrected, cultures would have a chance to become self-sufficient and be able to provide a means of income for themselves.