Zenport Cabbage Knife K113 Worker Health Care Topics

HARVESTING

Harvesting Facts: Most ground crop harvesting work involves significant bending and stooping, and also long hours in hot, dry conditions.

Major components

• Many ground crops are hand-harvested using a knife. Others are simply pulled off of the plant.
• The worker pulls vegetable from plant or soil, or cuts vegetable from stem or root.
• Frequently involves long periods of stooping, which is associated with low back pain.
• He/she then puts vegetables in container or lays bunches of vegetables along row for collection. Carries containers or armloads of bunched vegetables to collection point.
• Loads vegetables on trucks or field conveyors.
• May tie vegetables into specified-size bunches, using wires or rubber bands.
• May cut top foliage from root vegetables, using knife.
• May wash vegetables.

Examples of some common ground crop harvest knives

	6.75 inch Row Crop Knife – Hops/Cabbage
	7.25 inch Row Crop Knife – Cauliflower
	7.25 inch Lettuce Trimmer Row Crop Harvest Knife
	6 inch Produce Row Crop Harvest Knife
	6 inch Wavy Blade Broccoli/Produce Knife
	7.75 inch Row Crop Harvest Butcher Knife 7.75″ Stainless steel blade harvest knife is widely used for different crops in the field.
	Romaine Lettuce Knife/Spade Combo 7.75″ Stainless steel blade harvest knife is widely used for different crops in the field.
	Sickle 4.5 inch Berry Knife