Because grapevines are vegetatively propagated by cuttings, the lack of seeds does not present a problem for reproduction.
It is an issue for breeders, who must either use a seeded variety as the female parent or rescue embryos early in development using tissue culture techniques.
Grape juice is obtained from crushing and blending grapes into a liquid.
The juice is often sold in stores or fermented and made into wine, brandy, or vinegar.
Approximately 71% of world grape production is used for wine, 27% as fresh fruit, and 2% as dried fruit.
A portion of grape production goes to producing grape juice to be reconstituted for fruits canned "with no added sugar" and "100% natural".
There are several sources of the seedlessness trait, and essentially all commercial cultivators get it from one of three sources: Thompson Seedless, Russian Seedless, and Black Monukka, all being cultivars of Vitis vinifera.
There are currently more than a dozen varieties of seedless grapes.
Wine grapes also tend to be very sweet: they are harvested at the time when their juice is approximately 24% sugar by weight.
The area dedicated to vineyards is increasing by about 2% per year.