the rows. Usually 16 rows at a time are harvested by the
 machine. The ears are transported onto the machine and across
 a packing table. Crates, stored and assembled on top of the
 machine, are chuted down to packers. Packers grade the ears,
 fill the crates and set them off on a roller-conveyor. Lids
 are closed and crates pushed rearward on the machine to be
 loaded on trucks for transporting to a precooler. This
 method involves less hauling and handling of ears, resulting
 perhaps, in less bruising, slightly higher yields and more
 rapid movement of corn from stalk to precooler--a prime
 factor in preserving eating quality. The harvester does
 reduce flexibility of operation. Each machine has a
 certain capacity per hour; therefore, the only method of
 increasing output is to increase the number of hours
 operated. A crew of the size quoted above will pull and
 pack 3,500 to 4,000 crates under ideal conditions in a
 10-hour day. Harvesters cost $3,000 to $7,000 each, depending
 upon size and quality. If celery harvesters are converted
 for use in corn their cost is higher.

 Labor for the harvester is usually employed by the grower.
 They may be paid on a piece rate or day basis. Keeping a
 trained packing crew may be a problem unless plantings are
 staggered to furnish continuous work during the season.
 Costs by this method range from $0.20 to $0.28 per crate
 delivered to a precooler.

 Containers.--Sweet corn is packed in two sizas of wirebound boxes
(crates). The most common size measures approximately 22 x ll x 91 inches.16
A slightly wider crate is used for sweet corn varieties of longer than
average ear length. Both crates hold from four to six dozen ears. Container
costs range from $0.32 to $0.35 each, depending upon source of supply and
volume purchased.

 Precooling.--Sweet corn must be precooled quickly after being pulled
from the stalk in order to preserve its eating qualities. This may be
accomplished by either of two methods: (1) Hydrocooling or (2) vacuum
cooling. Hydrocooling is by far the most commonly used method. The filled
crates are passed through an ice water bath and the temperature of the corn
is quickly lowered. Vacuum cooling is accomplished by placing the crates
inside a large tube which is then closed tightly. By a vacuum process the
heat is drawn out of the corn and its temperature reduced to about 38-40oF.
After being cooled by either method corn should be refrigerated until it
reaches the consumer. The cost of hydrocooling and initial icing averages
about $0.22 per crate. Ten cents was the cost of initial icing during the
1960-61 season.17

 16Hills, op. cit., p. 16.


17Brooke, Mimeo Report 62-9.