PRIMARY CONCEPT 1.1: Apply sound orchard practices
Critical Guidelines
1.1 Select cultivars which characteristics suit your climatic and soil conditions and that will ensure long-term sustainability.
- Determine the marketability of the cultivar (market, demand, timing, size, keeping quality, yield)
- Only use healthy certified plant material.
- Use the recommended rootstock for your circumstances and cultivar.
- Contact your local consultant for planting guidelines.
- For fruit and leaf mineral analyses, visit www.arc.agric.za.
- Consult your exporter for marketability.
- Visit SAPO’s website for information on rootstocks.
1.1.1 Supporting Documents
- Critical questions to ask before planting new cultivars
– Culdevco View Guidelines - www.saplant.co.za
- www.orangepippin.com
1.1.2 During the production process, it is important to follow an integrated approach.
Main elements of production include:
- Rest-breaking
- Pollination
- Thinning
- Calcium sprays
- Summer pruning
- Nutrition
- Pruning
- Irrigation
1.1.3 Apply Good Agricultural Practices (GAP) principles.
Refer to www.dalrrd.gov.za
1.1.4 Use only registered pesticides and plant protection products
- According to the requirements of the country of destination.
- Concentrations and withholding periods are critical.
- The use of pesticides varies according to the specific fruit kind. What is suitable for pears may not be suitable for apples.
- Refer to regulations of residue limits and consult chemical companies for withholding periods.
- See the Hortgro Maximum Residue Levels (MRL) list.
1.1.5 Integrated Pest and Disease Management (IPM)
Integrated Pest and Disease Management (IPM) plays a major role in the production of quality fruit.
Pests and diseases must be monitored according to prescribed methods, and chemical control must always be the last option.
1.1.6 Follow sound ethical trade principles as agreed by the Sustainability Initiative for South Africa (SIZA).
- Clear guidelines are provided at www.siza.co.za.
- Obtain applicable accreditations as required by DALRRD, market, or client (e.g., HACCP, BRC).