The Concord grape is a variety of American grape, scientifically classified as Vitis labrusca, which is distinctly different from the Old World wine grapes of the Vitis vinifera species. This dark purple cultivar is known as a slip-skin variety because its thick skin separates easily from the pulp. Concord grapes are responsible for the familiar, intensely flavored purple juice and jelly that has become a staple of the United States food industry, largely through major companies like Welch’s. The grape’s robust nature and unique flavor profile have made it a commercial success across North America.
Origin of the Concord Grape
The Concord grape originated in Concord, Massachusetts, giving the cultivar its name. It was developed by Ephraim Wales Bull, a local horticulturist who sought to breed a hardy grape that could survive the harsh New England climate. Bull planted thousands of seedlings derived from wild native Vitis labrusca vines before selecting the final, successful variety in 1849. The new grape was formally introduced to the public in 1853, gaining fame for its reliability in colder regions where European grapes failed. Bull’s creation laid the groundwork for commercial production to flourish far beyond its initial cultivation area.
Major Commercial Growing Regions
Commercial Concord production today is highly concentrated in two primary regions of North America. The Great Lakes region, often referred to as the Concord Grape Belt, is a significant production area spanning from the Finger Lakes district of New York westward along the southern shore of Lake Erie into Pennsylvania, Ohio, and Michigan. This area benefits from the temperature-moderating effects of the large body of water, which helps delay spring frosts and extends the growing season. This influence protects the vines from extreme temperature swings, contributing to consistent harvests.
The second center of production is found in the Pacific Northwest, specifically Washington State’s Yakima Valley. Washington State is the single largest producer of Concord grapes in the United States. This region offers a combination of warm, sunny days for sugar development and cool nights to retain acidity, along with the benefit of irrigation from the Columbia River basin. Concentrating production in these distinct geographic areas allows processors to source large volumes of the fruit efficiently.
Necessary Environmental Conditions
Concord grapes have a high tolerance for cold weather, a defining trait of the native North American species Vitis labrusca. These vines can withstand winter temperatures that drop as low as -20°F, temperatures that cause severe damage or death to the more sensitive European Vitis vinifera vines. This cold hardiness allows them to thrive in the northern latitudes of the United States and Canada.
The grape requires a growing season with sufficient heat to ripen the fruit, needing a minimum of 160 frost-free days. Concord vines prefer well-drained, slightly acidic soil, though they are highly adaptable to various soil types. The necessary microclimate is provided by the proximity to large bodies of water, ensuring a predictable growing cycle and protecting the vines from early or late season frost events.
Global Presence and Primary Uses
While the majority of the world’s Concord grapes are grown in the United States, significant cultivation also occurs in other areas, including the Niagara Peninsula in Ontario, Canada. Additionally, American Vitis labrusca varieties, including Concord and related cultivars, are grown in Brazil, particularly in the southern region of Rio Grande do Sul, where they are used for juice and table consumption.
Over 90% of the Concord crop is processed into non-alcoholic products like grape juice, jellies, and preserves. The grape’s intense color, high pectin content, and strong, musky flavor make it uniquely suited for these applications. This focus on processing is the reason commercial production is concentrated in high-yield areas where large-scale mechanical harvesting is possible.