100% Cork | Produced by Nature. Preferred by Winemakers
By Tina Caputo, Zester Daily | Posted: Tuesday, August 26, 2014
The ax strikes the tree with a dry, hollow crack. The man wielding it carefully uses the edge of the blade to pry a thick piece of cork from the tree, then hands it down the ladder to a worker waiting below. In the surrounding forest, the crew continues separating the bark from the trees in the summer heat, until the day’s harvest is collected. There are no machines to do this work. It requires skill as well as physical strength, and the stamina to withstand 90-plus-degree temperatures, swarming flies and dry, thorny brush that tears at workers’ pant legs.
This was the scene I witnessed in late July, during the annual cork harvest in Coruche, Portugal’s cork capital. The harvest takes place each year between May and August, as it has for centuries.
Cork is the name for the bark of the cork oak tree (scientific name Quercus Suber L.), an ancient species dating back millions of years. Cork oaks grow primarily in Portugal, but also in France, Spain, Italy, and Morocco. Because these unique trees have the ability to regenerate their outer layer of bark after it’s been stripped, there’s no need to cut down the trees in order to harvest the cork.
Portugal is the world’s largest producer of cork, and the country is home to nearly 2 million acres of cork forest, or montado. Cork trees can live 500 years or more if their bark has never been harvested, and up to 150 years if it has.
