 |
||||||||||
|
LIFE STAGES OF THE ORCHARD
ORCHARD PLANNING, DESIGN AND DEVELOPMENT
Irrigation Planning Land preparation begins once the irrigation system has been selected and desinged. Water is applied to the orchard to meet the variable crop requirements and should be distributed evenly to maximize irrigation efficiency and uptake of nutrients. The amount of water needed varies depending on soil salinity, water quality, crop salinity tolerance and the amount of rainfall as daily weather conditions. Because sites vary so much there is no “best” irrigation system, a good system will suit the particular characteristics and goals of the site. Methods available include surface (or flood) irrigation (border and furrow), sprinkler and micro irrigation (drip and microsprinkler). AIL uses drip irrigation. Ongoing good water management techniques are imperative to ensure the efficiency of a well designed and installed system is realised. This can include a water budget, estimations of crop water requirements using predictive methods or actual soil moisture monitoring devices and then evaluation of irrigation effectiveness after applying indicated
Site Preparation Investigation of soil profiles using a backhoe are undertaken to evaluate the soil at various levels in the root zone. Water table levels can also be determined at that time. Almonds are most productive on loam-textured deep, uniform soils. Soil preparation can require land leveling, ripping, backhoeing and or mounding in order to produce the optimal site for optimum root growth.
Variety Selection, Arrangement & Rootstock Variety selection is key to establishing the orchard. Few varieties are self fertile, so combinations of varieties should be selected. Factors in selecting varieties include bloom time, pollen compatibility, time of maturity and ease of nut removal, yield, freedom from pests, diseases and marketability (including kernel quality). AIL plants its orchard with varieties, 50% Non Pareil, 33% Carmel and 17% Price. These three varieties share their approximate bloom period and of course are pollen compatible varieties of almonds. These three varieties are ready for harvest at slightly staggered intervals which allows for efficient organization of harvest labour and equipment.
Almond Rootstock is seldom used, instead peach rootstock is used which tolerates poorer drainage better and is nematode resistant. The almond bud wood is grafted onto the rootstock of peach seedlings.
Spacing and Arrangement Spacing is determined by the variety/rootstock combination, the growing district, the fertility of the soil, the equipment to be used in the orchard, the type of vegetation management and the irrigation method. Tree arrangements in almond orchards are mostly in a square or offset square pattern. AIL’s orchard is in a square pattern. Currently the standard arrangement of varieties within the orchard are single rows which maximize exposure to a pollinator. It is important to balance ease of harvesting between varieties and also maximisation of pollination. AIL arranges its almond varieties with alternating rows of Non Pareil and Carmel, with a row of Price every sixth row.
Tree Selection and Planting Trees need to be ordered no later than the autumn, approximately one year prior to planting. Trees should have a well formed root system and strong, straight trunks. Tree hole sites are generally marked with plastic spoons and knives set out by surveyors and contractors respectively. Holes deep enough to accept the root system are then dug by hand with a shovel. Trees are then watered in with a tree guard with a bamboo/wooden stake placed on each tree to provide protection.
Training Young Trees The Orchard Manager’s goal is to make an almond tree productive and easy to work within the orchard by effectively managing the natural growth habit of the trees. After new trees are planted their tops are pruned at about 1 metre from the ground. General side laterals along the trunk are removed to reduce the likelihood of dessication (drying out), as the roots establish. In the second season the Orchard Manager trains the primary limbs to a “Y” shape to allow good light and air penetration into the centre of the tree. The key to developmental pruning is to fill the upper edge of the canopy while maintaining a somewhat open centre that allows sunlight, air, bees and sprays to penetrate.
ORCHARD MANAGEMENT AND MAINTENANCE
Irrigation Scheduling & Measuring Soil Moisture The Orchard Manager’s goal is to make an almond tree productive and easy to work within the orchard by effectively managing the natural growth habit of the trees. After new trees are planted their tops are pruned at about 1 metre from the ground. General side laterals along the trunk are removed to reduce the likelihood of dessication (drying out), as the roots establish. In the second season the Orchard Manager trains the primary limbs to a “Y” shape to allow good light and air penetration into the centre of the tree. The key to developmental pruning is to fill the upper edge of the canopy while maintaining a somewhat open centre that allows sunlight, air, bees and sprays to penetrate.
Fertilizer Application, Ongoing Soil Management and Assessment Annual fertilizer programs are set using previous experience of tree requirements and budget. Visual observation and leaf analysis are used to determine any deficiencies in the leaves that would be adversely affecting growth. Trees typically need a balance of nitrogen, phosphorus, potassium, iron and zinc fertilizer during their growth cycle. Soil analysis is done to measure soil salinity and pH (ie. acidity or alkalinity of the soil). Fertiliser is applied through the irrigation system and drippers as well as directly onto the tree leaves.
Pest and Disease Management Pests are normally not a problem in an almond orchard. If mites occur they are easily controlled in the winter with oil sprays as are aphids easily controlled with effective sprays. Fungus and bacterial diseases are controlled with regular sprays in the spring of low toxicity fungicides. Birds are the only significant pest and are controlled from October to March using gas guns which frighten and scatter birds as well as selective eradication of birds from the orchard under the control of regulatory permits.
Orchard Floor Management AIL has a non-tilled orchard floor and uses strip weed control ie. the rows the trees are planted in are sprayed. The orchard floor is mowed regularly throughout the year. This assists in controlling summer weeds that compete for water and nutrients. Mowing the orchard at bloom time also eliminates competing blooms and reduces frost hazard.
Pruning Bearing Trees Pruning a mature almond tree has 4 main aims:
Pruning is done annually. The degree of pruning depends on the variety, growing conditions, age and overall vigour of the orchard. Pruning of the AIL orchards starts in April after harvest and finishes by July each year before flowering.
Defoliating This occurs in May and assists in disease control and induces the winter dormancy period where the trees rest in preparation for the production cycle.
THE ALMOND PRODUCTION LIFECYCLE
Tree Maturity After approximately three years of growth an almond tree begins to produce almonds. At age 6 or 7 an almond tree is considered fully mature in its production capability in commercial orchards.
Dormancy Almond trees need a period of dormancy. The colder weather allows trees to store nutrients and prepare for the production cycle.
Blossom A good chill in late autumn and early winter is the first step in the blossoms emerging from their buds. By mid June pollen grains are present, but the tiny buds remain dormant until the warmer days of August and early September when the trees burst into blossom. A number of factors influence the timing of the blossom, including weather, geography and almond variety. The Non Pareil variety is one of the first to bloom, the other two varieties in the AIL Orchard (Carmel & Price) bloom either side of Non Pareil.
Pollination Trees require pollination to produce fruit and to assist this process bees are brought into the orchard. From early to mid August orchards need to be frost-free and have mild temperatures and minimal rain so blossoms flourish and bees can fly easily to pollinate them. If the blossoms are not pollinated, the almonds will not develop. In addition for optimal cross pollination and crop development an orchard must have more than one variety. As mentioned AIL has three varieties, Non Pareil, Carmel and Price.
Maturing Nuts After the petals drop and the trees have leafed out the first signs of small almond fruit appear as a result of successful pollination. Almonds develop within a shell that is surrounded by a hull, similar to the fleshy part of a peach. The almond shell and hull protect the nut from many environmental conditions. In late January the hull starts to split exposing the shell. This allows the nuts or kernels to dry. Shortly before harvest the hulls open completely.
Harvest Harvest time typically occurs from late February through late March. The orchard floor is leveled prior to harvest and cleared of any debris to provide a smooth clear surface for the nuts to be picked up after shaking. Each variety matures at a different time so harvesting is completed in stages thus keeping the varieties of almond separate and distinct. It is also important not to mix the varieties as this reduces their marketability and value. The trees loaded with almonds are shaken by a special tree shaking machine. The nuts fall to the ground as the machine clamps and shakes the trunk of the tree. Before processing the almonds are dried naturally in the orchard for 10 days. Then the nuts are swept into rows and picked up by machine.
Processing The almonds are gathered from the orchard floor and transported to the huller/sheller facility. The soft outer hulls are removed and the shells are cracked open simultaneously. Care is taken to monitor that the cracking doesn’t damage the kernels. For in-shell almonds the hull is removed but the shell remains intact. All debris or foreign materials are separated and the nuts continue onto the almond handler. The hulls and shells are often sold as a byproduct to the livestock industry.
The almond handler, in AIL’s case, Almondco, then takes receipt of the almond crop. Here the almonds are sized both mechanically and sorted electronically using screens and light respectively. After grading and sizing the almonds are stored awaiting further processing such as slicing, dicing, roasting, mealing prior to delivery to customers or are shipped whole directly to customers. |
|||||||||
 |
||||||||||
  |
||||||||||
