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Processing Rhubarb
Sumner’s rhubarb crops came a
little earlier than rival Michigan because Michigan always
had worse winters. So, Freehe explained that Sumner farmers
would fill box cars as fast as they could and “get them
rolling” to the East Coast, including cities like New York
and Boston, to try to beat Michigan farmers, who enjoyed a
closer proximity to the eastern markets.
Field rhubarb was packed in
boxes with inside dimensions of 6 x 11½ x 18¼ while
hot-house rhubarb was packed in boxes 4 x 11½ x 18¼. Both
sizes were four-slat unitized veneer covers and three-slat
unitized veneer bottoms. The Association operated a
nailing-shed and made the boxes before the packing season
began.
In packing, the leaves are
trimmed off and the stalks packed in paper liners.
There are three grades of packed rhubarb: Extra Fancy, Fancy
and Choice (C Grade). Only
stalks of the highest Fancy grade are packed for the fresh
market. Any stalks not deemed of this quality are processed
instead. Approximately 70% of the Association’s crop is
frozen using the individually quick frozen process. This
rhubarb is packed in 30-50 pound containers for use in the
baking industry.
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