Where do grapes come from?

In 2024 China produced 16.8 million tonnes, 22% of the world's 75.9 million tonnes (FAOSTAT). Italy followed with 10%, then Spain (7.1%), United States (6.5%) and France (6.3%). The top five account for 52%, 96 countries reported output and 30% came from outside the top ten. World production changed +3% over the ten years to 2024 and +1% on the previous year.

FAOSTAT counts wine grapes, table grapes and grapes grown for drying as a single crop, which is why the ranking mixes wine countries with table-grape countries. Italy, Spain and France crush most of what they grow. China and India grow table grapes for very large domestic markets. Turkey (Türkiye), Iran and the United States split their crop three ways.

The three markets barely compete for the same fruit. They use different varieties, trellises and harvest methods, and sell to different buyers. A wine grape is picked at high sugar and crushed within hours, a table grape is picked for appearance and packed to travel, and a raisin grape is left to dry.

Peru was the largest exporter of grapes (HS 0806) in 2024 with 14% of world export value, ahead of Chile (10%), on world trade of $13.1 billion (CEPII BACI). United States was the largest importer with 18%.

Most of the world's grapes never cross a border as grapes. Wine grapes leave as wine, under a different code, so the fresh and dried trade counted here is a fraction of the crop. The exporters are the table-grape countries with counter-seasonal windows and the dried-fruit countries of the eastern Mediterranean.

On the import side the Netherlands is a re-export hub rather than a final market, so its share overstates Dutch consumption. The United States, Germany and the United Kingdom buy through the northern winter from the southern hemisphere and through the summer from Europe and California.

There is no futures market and no free public benchmark price for grapes, so this site quotes none. Wine grapes are contracted by district and variety at a price per tonne, adjusted for sugar and quality at the weighbridge. Table grapes are negotiated by the box, week by week. Raisins are sold on contract or through grower bargaining bodies.

An average grape price would be close to meaningless, because a tonne of premium wine fruit and a tonne of raisin fruit differ by an order of magnitude. The visible references are district crush reports where regulators publish them, destination wholesale market reports for table grapes, and the field price announced each year for dried fruit.

Ripe grapes split when it rains, and tight bunches hold the water where botrytis takes hold. Because the harvest window is short and the fruit is at its most valuable inside it, one wet spell in the wrong week can take a large share of a region's crop and change the wine that gets made from what is left.

Most of the world's grapes end as wine, so grape prices follow wine demand. Falling consumption in the traditional producing countries has left vineyard area in surplus, and governments have paid growers to pull vines out. That surplus presses on wine grape prices far more persistently than any single weather event.

Table and raisin grapes are irrigated crops in dry regions, and wine grapes are increasingly irrigated too. Allocation cuts in California, Chile and Peru limit what can be planted and what can be carried through a dry year, and water rights trade at prices that decide where new vineyards go.

Table grapes from Peru, Chile and South Africa are worth most in the weeks before northern hemisphere fruit arrives. An early or late southern harvest, or a shipping delay, drops fruit into a week when the window has closed and the premium has gone.

Phylloxera forced the world onto grafted vines, and soil pests, viruses and trunk diseases still shorten vineyard life. Replanting takes three years to a crop and longer to quality, so supply answers price slowly and tends to arrive after the shortage that prompted it has passed.

Vines are grown from cuttings grafted onto resistant rootstock, trained on wire trellises and pruned hard each winter to set the size of the crop. They begin bearing in the third year and stay productive for decades. Summer canopy work and bunch thinning decide how much sunlight reaches the fruit, and therefore its sugar, color and flavor.

Wine grapes are often machine harvested at night, when the fruit is cool, and must reach a winery within hours before fermentation starts on its own. Table grapes are cut by hand bunch by bunch, trimmed and packed in the field or a nearby shed, cooled quickly, and shipped with sulfur dioxide pads that suppress mold.

Raisins are made by laying bunches on paper trays between the rows for two or three weeks, or by cutting the cane and letting the fruit dry on the vine. The dried fruit is then cleaned, graded, sometimes stemmed, and stored at ambient temperature.

Wine takes most of the crop by weight and nearly all of it by value. Table grapes are eaten fresh. Dried grapes, sold as raisins, sultanas or currants depending on variety and treatment, go into baking, cereal and snack manufacture. Grape juice and concentrated must are sold as drinks and as a sweetener, and distillation turns wine into brandy and industrial alcohol.

By-products are worked hard. Pomace yields grape seed oil, tartaric acid and polyphenol extracts, lees are distilled, and skins and stalks go to compost and stock feed.

Wine grapes cannot travel, so the processing sits in the vineyard: a winery within a short drive is a condition of growing them at all. That ties a district's growers to a small number of local crushers, and a winery that will not take fruit in a big year leaves it on the vine.

Table grapes move on a cold chain, packed within hours of picking and shipped for three to six weeks in refrigerated containers. Dried fruit needs no cold chain and stores for a season or more, which makes it the flexible part of the crop and the part least exposed to freight.

The structural risks are water, harvest labor and the slowness of replanting. A vineyard is a twenty-year investment that produces nothing for three years, so shortages persist longer than they should and surpluses take a decade of pulling vines to clear.