farmworker

Hand harvest, hoe, thin vegetable crops: assorted herbs, assorted leafy greens, and assorted vegetables including zucchini, cucumbers, squash, onions, broccoli, turnips, rutabagas, parsnips, sweet corn, lettuces, kale, cabbage, winter squash & pumpkins. Lift, move & carry 65 lb. veg. boxes and irrigation pipe. Shovel irrigation ditches.

Because the quality of marketable vegetables (i.e. , unbruised, uninjured and hand inspected) is important for the farmer’s business model, the employer is requiring workers to have at least 2 months of harvesting experience to ensure that workers have the necessary skills to properly harvest, handle, grade and pack vegetables grown. The quality of the vegetables has a significant influence of determining the level of consumer acceptance. Because consumers perceive that the quality of vegetables are dependent upon appearing crisp, fresh and unbruised and uninjured, special skills and experience are required for the proper harvesting, handling, grading and packing to ensure optimum produce quality at the marketplace. Not all vegetables can be harvested, handled or packed in the same manner. Improper harvesting and rough handling can cause bruising and injure vegetables, which reduces the value of the product at the marketplace and promotes premature decay.