:06:03
Destalking the fields makes furrows
:06:06
and ridges ready
for the grubbing machine.
:06:12
Once the grubbing is over,
:06:15
we can glean the whole field.
:06:18
- Hello.
- Hello Mrs. Buard.
:06:22
Since this morning,
I've collected a full 250 lbs alone.
:06:26
And these are good ones
you eat with herring.
:06:30
Lots of restaurants buy them.
:06:35
Some people are quite pleased
when the machine malfunctions.
:06:40
There are lots left here.
:06:43
The tractor ploughs too deep
and gets stuck.
:06:46
They free it by lifting the machine
and they miss potatoes there.
:06:51
So gleaners have a field day?
:06:53
Oh yes definitely.
:06:56
The owners don't give a damn
:06:58
so long as there's nothing left.
:07:01
They won't have to treat.
:07:02
You still must sort them.
:07:12
In supermarkets,
the firm ones are sold
:07:16
in containers of 5 1 /2 to 1 1 pounds,
:07:19
and these have to be
of a specific caliber,
:07:23
of a specific size.
:07:25
So we dump anything bigger.
:07:29
The potato harvest
averages 4,500 tons per season.
:07:34
But 25 tons are rejected
:07:38
and dumped.
:07:58
We reject all the outsized,
green ones, and stones,