Traditional sesame at harvest

      
Super-shattering sesame must be moved to threshing floor upon cutting.
The shocks are moved every few days and the sesame is swept up.

     
Shattering sesame must be cut and shocked while the plants are still green, and the
capsules have not opened. In most countries, the shocks are left in the field to dry down.

On drydown the shocks are inverted over a cloth in the field.
Depending on the amount of shattering, the bundles may be hit with a rod.
The cleaning is still done in most of the world by winnowing -
letting the wind separate the sesame from the chaff.

Fully Mechanized Sesame at Harvest

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