Bob DeGrandchamp looks out as waves of undulating red cranberries stretch out across a bog in South Haven.

'This time of year is wonderful," said DeGrandchamp, a cranberry farmer on the west side of the state, waving an arm over a sea of crimson.

They start on vines in the spring, only a few inches off the ground, in bogs that stretch for acres. Over the summer, the cranberries slowly change from a greenish white to red. When finally ready for harvesting, the bogs are flooded with water, and a tractor with a special attachment knocks the berries loose. Being hollow, they float to the top. A containment boom, similar to ones used to contain oil spills, is then dragged across the bog, corralling the berries into one area. A truck-sized vacuum sucks the fruit into a wagon, to be taken away

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