(Credit: Pixabay)

Long before they became a feature of haute cuisine or the essence of a respectable vintage, grapes were busy proving that good things come in bite-sized, sweet packages. Whether they are enjoyed plucked 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. Since grape harvest in Missouri begins in late August, the time seems "ripe" to take a closer look at the world's number one fruit, based on tonnage produced.

Grapes were among the first fruits cultivated by humans. (Credit: Pixabay)

Grape growing (or viticulture) is probably as old as civilization itself. Archeological evidence suggests humans began growing grapes as early as 6500 B.C. during the Neolithic era. By 4000 B.C., grape growing extended from Transcaucasia to Asia Minor and through the Nile Delta of Egypt. King Hammurabi of Babylon probably enacted the world's first liquor law when he established rules for wine trade in 1700 B.C.

The Hittites are credited with spreading grape culture westward as they migrated to Crete, Bosporus and Thrace, as early as 3000 B.C. Later, the Greeks and Phoenicians extended grape growing to Carthage, Sicily, southern Italy, Spain and France. Under the influence of the Romans, grape production spread throughout Europe.

At the time of the fall of the Roman Empire, grape culture and wine making primarily were associated with monasteries. Later, the use of wine extended beyond religious rites and became entrenched in culture as a social custom. This increased demand for grapes, and grape culture grew steadily from the 16th to the 20th century.

The three primary uses for grapes are for wine, dried fruit (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. This value represents a 35% increase since the mid-20th century; Europe (Italy, France, Spain and Russia) accounts for 80% of total world production. Only about 14% of the wine produced worldwide is exported from its country of origin.

After winemaking, raisins account for the second largest use of grapes. (Credit: Pixabay)

Raisins represent a formidable use of grapes as well. World-wide raisin production averages about 1.3 million metric tons per year. Since it takes about four pounds of grapes to produce one pound of raisins, the raisin industry uses about 4.5 to 5 million tons of grapes each year.

Fresh (table) grapes account for less than 12% of the world's total grape production. Since fresh grapes are highly perishable and transportation costs 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.

Not all of the grapes consumed worldwide belong to the same species. Grapes belong to the Vitaceae (or grape) plant family which contains 11 genera and about 600 different species. The genus Vitus is the only food bearing genus in the Vitaceae family and contains about 60 different species. These species are grouped into one of four different categories.

Native Grapes. When the first Europeans visited North America, they found grapes growing so abundantly that they named the new land "vineland." Grape species native to North America include V. labrusca, V. aestivalis, V. riparia, V. berlandieri. Native species are known for their cold hardiness and disease resistance. Unfortunately, their fruits have lower sugar content, higher acid content (a poor combination for making good wine) and are "slip skin". The latter term refers to the tendency of the skin to separate from the remainder of the berry when eaten fresh. 'Concord', a cultivar with V. labrusca parentage, arguably is the most popular American-derived grape. Fanciers of 'Norton' (Missouri's official grape) could make a formidable argument for their cultivar.

Norton (or Cynthiana) is a complex hybrid between several Vitus species and is Missouri's official grape. It is known for high purple pigment content. (Credit: Pixabay)

Early settlers often described native grapes as having an "animal den" aroma. Hence, throughout the history of our nation native grapes often were referred to as "fox grapes." Interestingly, scientists recently revealed that V. labrusca and cultivars derived from that native species contain methyl anthranilate, an earthy, musky-smelling compound that (to most) imparts a disagreeable after-taste. Scientists also demonstrated recently that methyl anthranilate is contained by secretions of the musk glands of foxes and dogs. Evidently, our forefathers had a very acute sense of smell.

European Grapes. The European grape (V. vinifera) is the species most often associated with the word "grape" and accounts for the majority of the world's wine production. The chemical composition of its fruits is superior to that of native grapes for winemaking, but European grape cultivars lack cold hardiness and are susceptible to a number of troublesome diseases. Columbus is credited with having introduced European grape to the Americas but the colonists' first attempts to grow it resulted in failure due to its sensitivity to cold temperatures. Today, production of V. vinifera in the United States is limited to regions with mild winters, long growing seasons and summers that are fairly dry with low relative humidity.

French-American Hybrids. The quest to produce grapes with superior wine-making qualities coupled with cold hardiness and disease resistance led to the development of French-American hybrids. Most arose by crossing species of European grape with various species of North American grape. These crosses gave rise to very productive hybrids having adequate cold hardiness to be produced in the Midwest along with the ability to tolerate many troublesome diseases. Indeed, it was French-American cultivars such as 'Chambourcin,' 'Vidal Blanc,' 'Seyval Blanc,' 'Chardonel' and 'Vignoles' that led to the recent revitalization of Missouri's wine industry. In the development of these hybrids, V. labrusca purposefully was avoided as a parent to prevent it from passing its "foxy" flavor to its progeny.

Muscadine grapes are renowned for their musky-sweet flavor. However, they lack cold hardiness and are grown primarily in southern states. (Credit: Pixabay)

Muscadine Grapes. Muscadine grapes (V. rotundifolia) are noted for their small berries that have a bold, musky flavor. They are nearly immune to insects and diseases but require a growing season of 200 days or more. Muscadine grape production is limited to states such as Florida, Mississippi, Louisiana and North Carolina, all of which have mild winters.

Growing grapes in your home garden is highly rewarding. They need a sunny location with well-drained soil to flourish. You must provide a sturdy trellis or arbor to support their heavy, climbing vines. Consistent annual pruning during winter ensures maximum fruit production each summer.

Detailed information on the cultural requirements of grapes in Missouri can be found in University of Missouri Extension publications G6085 (Home Fruit Production: Grape Culture) and G6090 (Home Fruit Production: Grape Training Systems).

Grape fun facts

• Botanically, grapes are considered to be a berry.
• The oldest grapevine in America is a 400 year old Muscadine vine in North Carolina.
• The grape industry contributes about $162 billion annually to the U.S. economy.
• The average American consumes 9.5 pounds of grapes each year.
• Chile is a major player in the global fruit and wine industries, accounting for roughly 10.6% of total global grape exports.
• The best-selling grape in the U.S. is 'Thompson Seedless' which also is the source of golden raisins.
• Grapes are a good source of vitamins C and K; they also contain protein, carbohydrates, dietary fiber and minerals.
• Resveratrol, a natural antioxidant found in red grapes, is being widely researched for its potential anti-inflammatory, cardioprotective, and neuroprotective properties.