Harvesting Workflows: efficiency

I hear about people harvesting and bunching veggies in the field but I'm not sure how to do it in a way where the bunches are mostly still standard. How do people do it?

When you say "standard" what do you actually mean please?

I mean standard as in the same size as the other bunches that we make. Now, we harvest the total weight and then weigh each bunch out to have a pretty exact bunch size. So by standard i mean each bunch of kale is 250g. If bunching in the field, I assume before weighing, how can you ensure a reasonably similar amount of product in each bunch?

Traditionally one bunch is however much can be gripped around by your thumb and index finger.

I've also hear it said that one bunch is seven of anything.

You could always just try to keep them all the same and once people buy the big bunches the rest will all be identical.  Sometimes people want to buy smaller bundles since they "can't eat that much".

Unless for some legal reason they need to be the same size and then I don't know what you do...

I feel a little more information would be helpful.

Are you selling to a wholesaler, grocery store or at the farmers market?

If selling to a wholesaler, what will they accept?  By bunches or by ounces? Or does it matter?

What are you growing that you want to bunch?

Abe said, "Traditionally one bunch is however much can be gripped around by your thumb and index finger.

To me this sounds like the simplest way to get workers to bunch what they are picking.

I'm running a market garden in Mexico. Clients are local restaurants and then individuals who can order from our weekly availability list. Everything we sell has a unit size in order to make it easier for clients. We chose the unit sizes based on reasonable amounts for families. Most are 250g (kale, chard, broccolini) some are 500g like carrots and beets. Herbs we sell in small bundles of 50g and some things like Baby Greens Mixes we sell in bags of 150g. We bunch almost everything as it helps us organize when we pack boxes for delivery: celery, carrots, kale, broccolini, onions, scallions, various herbs, full-sized arugula etc.

One issue I see with bunching based on the hand size of the harvester is that it might not correlate with an optimal size for the client. As well as a somewhat significant different in hand size among staff.