S. G. Botsford wrote:
It takes practice to graft.
If I do 5, two of them take. If I do 25 fifteen of them take. If I do 100, 70 of them take.
It takes time to set up and clean up.
If it takes half an hour to find your knife, set up a work table, and where is the grafting tape! and 10 minutes at the end, that that 40 minutes is amortized over the 5 you are doing or the 100 I am doing.
I think your method is different than mine.
My knife is in my pocket. The secateurs are on a shelf above my farm shoes. So is the tape. Basically, as I put my shoes on, I stick the tools in my pocket. I've never really timed how long it takes to put my shoes on, but I think it's less than 40 minutes. Not sure I understand why one needs a work table, but there's one just inside the garage if you like, another 30 seconds.
That's under a minute to set up. It takes me longer than that to find a matching pair of socks in the morning (life is so much easier if I don't bother with matching socks.)
I'm also concerned your strike rate is so low. Is that what people usually get? I've never taken the time to compare my results with others so I don't really know what people 'expect' to get when grafting. If a graft or bud doesn't take, I'm surprised and sad.
The economy of scale: I've been involved on the outskirts of several large projects to improve food security in our city. Several of them start so big that they alienate the individuals they are trying to reach. Our transition movement was a bit like this. They had a similar idea to the OP with nut trees. Go big, plant hundreds, get specialists to help increase the nursery stock. Very much of the same sort of idea. It didn't go well. But other projects that start small with a dozen or so people, and grew from there to be huge movements with hundreds of volunteers, these are still around and thriving. They don't use specialists to achieve results, they train their volunteers to do the grafting and whatever else is needed. They are providing more than just food. They are fostering and encouraging vital skills in the community. Skills we are at great risk of losing if we start believing that it can only be done by a professional. I like this very much!
As for Patents/production rights or whatever, I would choose from the thousands of fruit varieties that don't have this issue.
Chances are an unpatented fruit from local trees will be tastier and better suited to local conditions than one that is designed for mass market grocery store conditions and long transportation chains.
If I was doing this, I would go to some of the first farms in our area and choose a couple of dozen trees with different kinds of apples (maybe 4 cider apples, 5 short storing, a dozen long storing, and the rest in cooking apples) and use those varieties. Most of these trees are about 100 years old and are grown from seed so I would feel confident that 1) patents are not an issue, and 2) they are well suited to our local climate.