It would have been costlier in 1974 to produce California raisins by the experimental dried-on-the-vine (DOV) method than by the predominant natural method, but somewhat cheaper for the experimental continuous tray method. Future increases in labor costs or decreases in costs of required chemicals, however, could bring DOV production into a competitive range. If so, adoption would be gradual, because growers would have to accept new concepts of grape culture, and some would have to make substantial investments. But slow adoption would ease transition for workers displaced during the 30 day grape harvesting season. Panelists on a Michigan consumer survey in 1974 generally liked and accepted DOV raisins. Response from several exporters, foreign buyers, and food processors was inconclusive.