Harvesting marks the critical transition from field production to the postharvest system, and its execution directly impacts all downstream processing and preservation steps. For grains, oilseeds, and beverage crops, harvesting must be precisely timed based on specific indicators.

Crops should be harvested as soon as they reach maturity, whether fresh or partially dried on the plant. Delaying the harvest leads to over-drying in the field, which causes seeds to shatter and open up to pest attacks. Depending on the scale of the operation, harvesting is done by picking or cutting the crop using manual labor or mechanical harvesters.