Author Archives: Greg Peck

Sold Out: Cider Production Short Course: From Tree To Bottle

As of October 17, the Cider Production Short Course: From Tree to Bottle has been sold out. Any registrations received after this date will be returned. If you did not get a confirmation email that we received your registration form and payment, then you are not registered. Thank you for your interest. We plan to host more cider related workshops in the future.

Apple Maturity Report for September 16

We checked the maturity of apples growing at the Alson H. Smith, Jr. AREC on September 16.

With clear days, dry conditions, and cool nights we couldn’t ask for a better stretch of weather. Many growers are starting to pick their main cultivars, including Red Delicious and Golden Delicious. Data from the AREC show that both of these cultivars are still in an ideal window for long-term storage. Jonagolds and Empires are entering into the ideal harvest window. Idareds and Romes are probably a week or so away, and Yorks are probably two weeks away from their ideal harvest maturity.

Below are all of our harvest data for 2014.  Click on this sentence to learn more about the different maturity indices.

Maturity Report 2014, Virginia Tech        
Sample Collection Date Cultivar Location Number of Orchards Tested (10 Fruit Each) Background Color (1-4)* Red Color (%) Firmness (lbs) Soluble Solids (ºBrix) Starch-iodine Index       (1-8)** Fruit Diameter (inches) Fruit wt. (g) Ethylene (ppm)
8/18/14 Gala (Crimson) AHS JR AREC 1 80.4 23.2 11.2 1.1 2.66 144 0.0
8/25/14 Gala (Crimson) AHS JR AREC 1 93.2 20.0 13.3 3.4 2.79 162 0.4
8/25/14 Gala (Buckeye) AHS JR AREC 1 98.7 21.6 14.9 4.0 2.79 172 1.6
8/18/14 Golden Supreme AHS JR AREC 1 3.1 18.1 10.9 1.7 2.88 174 0.0
8/25/14 Golden Supreme AHS JR AREC 1 2.6 16.9 11.5 2.6 2.82 166 0.0
8/25/14 Golden Delicious Winchester 12 2.2 18.6 12.4 1.5 2.85 166 0.0
9/16/14 Golden Delicious Winchester 2 2.9 16.3 13.5 4.6 2.82 161 0.0
8/18/14 Honeycrisp AHS JR AREC 1 53 18.5 11.8 1.1 3.27 232 0.0
8/25/14 Honeycrisp AHS JR AREC 1 55 15.8 13.0 1.8 3.36 247 4.9
8/25/14 Red Delicious (Scarlet Spur) Winchester 1 91 19.2 10.9 1.3 2.90 179 0.0
8/25/14 Red Delicious (Red Chief) Winchester 2 80 19.3 10.6 1.2 2.92 182 0.0
8/25/14 Red Delicious (Nured) AHS JR AREC 1 87 18.0 9.8 1.1 2.83 166 0.0
8/25/14 Red Delicious (Redspur) Winchester 1 64 18.6 11.2 2.1 2.93 182 0.0
8/25/14 Red Delicious (Ace) AHS JR AREC 1 95 19.7 10.8 1.0 2.78 160 0.0
8/25/14 Red Delicious (Bisbee) AHS JR AREC 2 86 18.9 10.9 1.3 2.80 163 0.0
9/16/14 Red Delicious (Nured) AHS JR AREC 1 97 17.0 11.7 2.4 2.83 167 0.9
9/16/14 Red Delicious (Ace) AHS JR AREC 1 99 19.2 13.0 2.0 2.93 187 3.6
8/25/14 Empire AHS JR AREC 3 64 18.8 11.7 1.6 2.82 148 0.0
9/16/14 Empire AHS JR AREC 1 88 18.3 12.6 2.7 2.65 126 0.6
9/16/14 Rome (Law) AHS JR AREC 1 92 21.7 12.2 3.0 2.92 163 0.3
9/16/14 Rome (Taylor) AHS JR AREC 1 50 21.6 12.4 3.0 3.14 203 0.0
9/16/14 York AHS JR AREC 2 80 23.8 11.1 1.3 2.90 161 0.0
9/16/14 Jonagold AHS JR AREC 1 81 16.3 14.2 5.4 3.30 251 0.1
9/16/14 Idared AHS JR AREC 1  – 61 15.2 12.9 2.0 3.00 180 0.0
* 1 = green, 2 = light green, 3 = yellowish green, 4 = yellow.
** 1 = 100% starch, 5 = 60% starch, 8 = 0% starch.

 

Cider Production Short Course: From Tree To Bottle

SOLD OUT

As of October 17, this workshop has been sold out. Any registrations received after this date will be returned. If you did not get a confirmation email that we received your registration form and payment, then you are not registered. Thank you for your interest. We plan to host more cider related workshops in the future.

Cider Production Short Course: From Tree to Bottle

Virginia Tech – Blacksburg, Virginia

November 6-7, 2014

Purpose: During this workshop, participants will learn about cider production from both the orchard and cider-making perspectives. Our goal is to provide participants with the latest research-based information to advance their cider orchard, fermentation technique, and marketing practices. Content will be tailored to commercial producers who are or will soon be in production.IMG_1737

About the Course: The workshop will include a mix of classroom lectures and hands-on laboratory training. Speakers will share information on the current state of Virginia Tech’s cider research projects, including orchard management practices that impact cider quality, cultivar selection, the cost of growing hard cider apples, the potential increase in the Mid-Atlantic cider market, understanding apple tannins, and the laboratory skills needed for producing consistently high-quality cider. Participants will also be trained in recognizing and preventing cider faults and flaws. Guest speaker Mary Beth Williams, a practicing attorney whose clientele includes many cideries and wineries in Virginia, will discuss federal and state regulations.

Cost: $150 per person (includes two lunches, two coffee breaks, cider sensory session, handouts, lab supplies, and take home materials). Payment must be in the form of a check, payable to “Virginia Tech Foundation” with “Winchester Horticulture” in the memo line. (Note: Due to Virginia Tech policies, cash and credit card payments cannot be accepted.) Registration fees are non-refundable.

There is a maximum of 35 spaces available for this workshop! Space will be filled on a first-come, first-served basis. This event is now sold out.

CLICK HERE TO DOWNLOAD THE REGISTRATION FORM

Each workshop participant should complete a separate form.

Location: Human and Agricultural Biosciences Building 1 (HABB1), Virginia Tech, 1230 Washington Street SW, Blacksburg, Virginia (www.vt.edu/about/buildings/human-ag-biosciences-1.html). To download a campus map, visit www.maps.vt.edu.

Parking: Free parking passes will be available for nearby parking lots. Please arrive at 8:00 AM to obtain a pass. Many hotels offer free shuttles to campus buildings. Please inquire at the front desk of your hotel.

Hotels: The Inn at Virginia Tech is offering a discounted rate ($97/night plus taxes and other fees) for course attendees. Use the code “Hard Cider Workshop” when making your reservations. (Note: There is no requirement to stay at The Inn.)

DSC03890Disability accommodations: If you are a person with a disability and need any assistive devices, services, or other accommodations to participate in the Cider Production Short Course, please contact Greg Peck (Alson H. Smith Jr. AREC) at 540-869-2560, ext. 19*, during business hours (7:30 AM to 4:00 PM), at least five days prior to the event to make arrangements. *TDD number is 1-800-828-1120.

For additional information or questions, please contact Greg Peck.

 Sponsored in part with funding from a VDACS USDA-Specialty Crop Block Grant.


Cider Production Short Course: From Tree to Bottle

Program

Thursday, November 6, 2014

8:30 – 9:00 AM      Introduction to the Workshop – Greg Peck & Amanda Stewart

9:00 – 9:30           Cider Styles in Virginia and Around the World – Molly Kelly

9:30 – 10:15          Influence of Orchard Design and Management on Cider Apples: Site Selection, Rootstocks, Cultivars, Training Systems, and Yields – Greg Peck

10:15 – 10:30         Coffee Break (provided)

10:30 – 11:15         The Economics of Growing Hard Cider Apples – Gordon Groover

11:15-11:30           Demonstration of the Cost-of-Production Worksheets – Gordon Groover and Greg Peck

11:30 -12:00 PM   Developing Relationships and Contracts between Apple Growers and Cideries: Examples from the Virginia Wine Industry – Tremain Hatch

12:00-12:45           Lunch (provided)

12:45 – 1:30          The Emerging Hard Cider Industry: A Market Analysis of the Mid-Atlantic Region – Gustavo Ferreira

1:30 – 1:45           Break

1:45 – 2:30           Chemical Composition of Cider Apples in Virginia – Amanda Stewart, Andrew Neilson, and Greg Peck

2:30 – 3:45           Understanding Governmental Regulations – Mary Beth Williams

3:45 – 4:00           Walk to Laboratory

4:00 – 5:30           Laboratory Practicum – Molly Kelly, Amanda Stewart, and Ken Hurley

 

Friday, November 7, 2014

8:00 – 8:15 AM         Welcome to Day 2 – Greg Peck

8:15 – 9:00            Strategies for a Profitable Tasting Room – Gustavo Ferreira

9:00 – 9:45            Nitrogen in Fermentations – Amanda Stewart

9:45 – 10:00           Coffee Break (provided)/walk to sensory session

10:00 – 12:00 PM     Sensory Session – Amanda Stewart and Molly Kelly

12:00 – 1:00           Lunch (provided)

1:00 – 1:15            Overview of the Virginia Tech Wine Analysis Laboratory – Ken Hurley

1:15 – 2:30            Grower and Producer Panel: What Apples Do I Grow? What Apples Do I Want for my Cider?

2:30 – 3:15            Processing and Fermentation Equipment – Brian Wiersema and Molly Kelly

3:15 – 4:00            Wrap-up, Open Discussion, Q&A – All

Schedule is subject to modifications.


 Cider Production Short Course: From Tree to Bottle

Workshop Speakers

Gustavo Ferreira earned a B.S. in economics at Lusiada University (Portugal), an M.B.A. at McNeese State University, and a Ph.D. in agricultural economics at Louisiana State University. Since 2010, Ferreira has been a faculty member in the Department of Agricultural and Applied Economics at Virginia Tech and has developed teaching, research, and Virginia Cooperative Extension programs with a focus on agribusiness and agricultural marketing. He has participated in multiple interdisciplinary research-funded grants ($627,000) and has authored 11 peer-reviewed journal articles and Extension publications.

Gordon Groover is an Extension specialist in the Department of Agricultural and Applied Economics at Virginia Tech. His work as an Extension economist centers on improving the financial decision-making capacity, knowledge, and analytical skills of Extension personnel and clients. His current Extension and research work includes programs on Virginia land-use taxation, farm business management, apple cost of production, and economics of sustainable forage and livestock systems. He has produced a bimonthly newsletter since 1992 to disseminate information to farmers, agents, governmental personnel, and agricultural media. Groover is responsible for supporting the development of more than 130 crop and livestock cost-of-production budgets.

Tremain Hatch has been a viticulture research/Extension associate at the Virginia Tech Alson H. Smith Jr. Agricultural Research and Extension Center in Winchester, Virginia since 2010. He works to deliver innovative research to Virginia grape growers to improve their sustainability and fruit quality. Hatch first became involved in the Virginia wine industry in 2002 when he helped his father install a vineyard on their cattle farm. He has competed vineyard internships in Italy, New Zealand, and Virginia, and continues to help on his family farm with its livestock, vineyards, and winery.

Ken Hurley is a TTB certified chemist who was brought in to establish the VT Enology Analytical Services Laboratory after graduating with a Masters in Biochemistry in 2005. He is currently a PhD candidate in the Department of Food Science and Technology at Virginia Tech studying factors that influencing and control fermentation.

Molly Kelly joined Virginia Tech’s faculty as the enology Extension specialist in the Department of Food Science and Technology in December 2013. Previously she held the position of enology instructor at Surry Community College in Dobson, North Carolina, where she developed the enology curriculum and managed all aspects of the college’s 1,000-case bonded winery. Under her direction, Surry produced numerous international, award-winning wines. Prior to her position at Surry, Kelly was a biodefense team microbiologist with the New York State Department of Health. Kelly earned a bachelor’s degree in medical technology from Indiana University of Pennsylvania and a master’s in biology from the University of Texas-San Antonio. She recently completed a Ph.D. in food science at Virginia Tech under the direction of Bruce Zoecklein. Her dissertation research focused on the characterization of the aroma composition of petit manseng grapes.

Andrew Neilson is an assistant professor in the Department of Food Science and Technology at Virginia Tech. His research interests center on dietary polyphenols. Within the field of polyphenols, he studies polyphenol chemistry and levels in foods; bioactivities against chronic diseases such as diabetes, bioavailability, and pharmacokinetics; and analytical methods such as HPLC-mass spectrometry. Currently, Neilson’s group studies apple, cocoa, and grape polyphenols. He is also collaborating with Amanda Stewart and Gregory Peck to investigate the impact amongst orchard practices, apple varietals, and fermentation dynamics on apple polyphenols in apple juices and hard cider.

Gregory Peck is an assistant professor of horticulture and the tree-fruit Extension specialist for Virginia Tech. He has collaborated on economic feasibility studies for small-scale cideries and hard cider orchards, and has established cider variety trials at the Alson H. Smith Jr. Agricultural Research and Extension Center in Winchester, Virginia. He is currently collaborating with Amanda Stewart and Andrew Neilson to investigate the relationship between orchard practices, fermentation dynamics, and cider quality.

Amanda Stewart is an assistant professor of enology and fermentation at Virginia Tech. She has taught courses in wine production and wine styles/wine appreciation, and has presented on practical topics in winemaking and fermentation at wine and cider industry meetings in several states throughout the Eastern U.S. She is currently collaborating with Gregory Peck, Andrew Neilson, and Molly Kelly to conduct research and Extension work related to hard cider production from the orchard to the cidery.

Brian Wiersema is the Pilot Plant Manager for the Food Science Department at Virginia Tech.  Prior to working at Virginia Tech Brian spent over 15 years in the food and beverage industry as an assistant winemaker, cellar master at a cider production facility, and most recently as QA and Analytical lab manager at a top craft brewery.

Mary Beth Williams is president of Williams Compliance and Consulting Group LLC, which provides compliance services and legal consulting to the alcohol beverage industry. She works in all levels of the three-tier system, with a focus on the day-to-day compliance issues and trade practice parameters within which industry members must function. Williams graduated from the University of Denver College of Law in 1996. She served as a felony prosecutor in Colorado for six years and as a civil litigator for two years before returning to her home state of Virginia, where she worked as a regulatory attorney with the Virginia State Corporation Commission before starting Williams Compliance and Consulting.

Now is the time to sample leaves for nutrient analysis

Measuring the nutrient needs of orchards should be done by using both soil and leaf (also known as foliar) nutrient analyses. For mature fruit trees, leaf mineral content is a more accurate measure of the nutrient status than soil analyses. Leaf analysis can help determine if additional fertilizers are needed before there are any visual signs of deficiency in the tree. Leaf samples should be taken when most vegetative growth has subsided (terminal buds are set), which for most bearing apple trees happens in late July or early August. For the most part, by the time leaf samples are taken and analyzed there is little that can be done to impact the current season’s crop and next year’s flower buds. Therefore, to maintain optimal performance of your orchard, it is recommended to perform a leaf analysis for each block once every three years to ensure that you are consistently maintaining adequate nutrient levels.

Click here to read the full post.

Predicted 2014 Apple Harvest Dates

Predicting harvest date depends upon many factors, including full bloom date, accumulated heat units (growing degree days) over the course of the growing season, physiological stressors (e.g., disease and insect damage or drought), day to night temperature differentials as harvest approaches, and the amount of precipitation. However, the number of days between full bloom and harvest has been shown to be the most reliable predictor of harvest date.

Click here to learn more about pre-harvest drop management.

More than two decades ago, researchers in Michigan determined that there there are an average of 143 days between full bloom and the first commercial pick of Red Delicious apples that are to be held in controlled atmosphere storage (i.e., firmness between 17-18 lbs; starch between 2.5-4 on the 8-pt scale Cornell Starch Chart). Additional seasonal adjustments above or below the average number of days until harvest are made based upon the average daily minimum temperatures for the 15 days after full bloom.

For the past several seasons I have tested the Michigan model using fruit from a block of Bisbee Red Delicious on MARK rootstock. Results to date have shown that this model is very good at predicting harvest maturity in Virginia.

Based on the Michigan model, here are the predictions for 2014:

In Winchester, Bisbee Red Delicious full bloom was April 27 and average minimum temperature for the 15 days after full bloom was 0.5°F more than 50°F. Using this data in the Michigan model, harvest is predicted to be 143 days after full bloom. This puts the predicted harvest date for the first CA pick of Red Delicious at September 16.

In Central Virginia (Tyro), full bloom for Red Delicious was estimated to be April 20 and the predicted harvest is September 9.

If you want to compare the model to your own situation, here are the previous years’ predicted harvest dates:

2011 Winchester: September 10
2012 Winchester: August 26
2012 Central VA (Batesville): August 25
2013 Winchester: September 18
2013 Central VA (Piney River): September 15

Since most growers have Red Delicious trees in their orchards, other cultivars (and strains of Red Delicious that ripen earlier than Bisbee) can be estimated based upon experience on their picking date relative to Red Delicious.

Another method for estimating harvest date uses the rule-of-thumb that says, “for each 2-3 days departure for the normal bloom date, there will be a one-day departure from the normal harvest date.” (Blanpied and Silsby, 1992).

You can find more information about harvest maturity indices in this post.

Starting in August, I will start conducting maturity evaluations of fruit from the Winchester AREC and surrounding orchards.

References

Blanpied, G. and K. Silsby. 1992. Predicting Harvest Date Window for Apples. Cornell Information Bulletin 221. <<pdf>>

Beaudry, R., P. Schwallier, and M. Lennington. 1993. Apple Maturity Prediction: An Extension Tool to Aid Fruit Storage Decisions. HortTechnology 3(2): 233-239.

Upcoming Tree Fruit Programs

Rappahannock In-Orchard Meeting

Wednesday, August 13
11:00am – 1:00pm
Graves’ Mountain Lodge
Rte 670
Syria, VA 22743
Contact: Kenner Love or 540.675.3619


Winchester AREC Public Open House

Saturday, August 16
1:00pm – 5:00pm
Alson H. Smith, Jr. Agricultural Research and Extension Center
595 Laurel Grove Road
Winchester, VA 22602
Contact: Debbie Marple or 540.869.2560 x10


Winchester Area Tree Fruit Twilight Meeting

Tuesday, August 19
Time TBD
Timber Ridge Fruit Farm (Cordell & Kim Watt)
311 Muse Road
Gore, VA  22637
Contact: Mark Sutphin  or 540.665.5699


Hard Cider Production Short Course

Thursday, Nov. 6 and Friday, Nov. 7 (2-day workshop)
Virginia Tech Campus
Blacksburg, VA
Contact: greg.peck@vt.edu or 540.869.2560 x19

Alson H. Smith, Jr. AREC (Winchester) Public Open House

July 21, 2014

Winchester, VA—The faculty, staff, and students at Virginia Tech’s Alson H. Smith, Jr. Agricultural Research and Extension Center and Virginia Cooperative Extension’s Frederick County Office will be hosting a public open house on August 16 from 1:00 PM to 5:00 PM. The Center’s scientists will provide an overview of their research projects and outreach efforts through hands-on activities, posters, and guided tours of the experimental vineyards and orchards.

This is an open event—all are welcome! Come meet the scientists who work at the Center. Cold drinks and locally made desserts will be provided. The open house will be held rain or shine.

Contact: For more information contact Debra Marple at: 540-869-2560 or dmarple@vt.edu.

About the The Alson H. Smith, Jr. Agricultural Research and Extension Center: This Virginia Tech laboratory serves Virginia’s commercial fruit and value-added, horticultural food crops industries through research, educational programs, development of sustainable production systems and technologies, and increased public knowledge of horticultural opportunities and benefits. Please visit our website to learn more about our current research and information on tree fruit and grapes. http://www.arec.vaes.vt.edu/alson-h-smith/

Directions: The facility is located at 595 Laurel Grove Road, Winchester, VA 22602.

From I-81: take the Stephens City exit (Exit 307). Go west into Stephens City on Fairfax Street. Proceed straight through Stephens City onto Rt. 631 (Fairfax Street becomes Marlboro Road). Continue west on Marlboro Road for approximately 3.5 miles. When Marlboro Road dead-ends at a “T”, turn right (north) onto Middle Road (Rt. 628). Proceed on Middle Road for 1.5 miles. Turn left (west) onto Laurel Grove Road (Rt. 629). Travel 0.8 miles to the Center, which will be on your left.

If you are a person with a disability and desire any assistive devices, services or other accommodations to participate in this activity, please contact Debra Marple (AHS AREC) at (540-869-2560 X19*) during business hours of 7:30 am and 4:00 p.m. to discuss accommodations five days prior to the event. *TDD number is (800) 828-1120.

2014 AHS AREC Open House-Save the Date Flier <pdf>.

Virginia Cooperative Extension programs and employment are open to all, regardless of race, color, national origin, sex, religion, age, disability, political beliefs, sexual orientation, genetic information, marital, family, or veteran status, or any other basis protected by law.  An equal opportunity/affirmative action employer.

Central Virginia Orchard & Tree Fruit Day Tour – July 15, 2014

We have a fantastic day tour of several Central Virginia orchards scheduled for Tuesday, July 15, 2014.  The tour will include high density (tall spindle) apple orchards, vineyards, retail markets, a packing operation, a cidery, a box lunch, and an evening meal on top of Carter Mountain overlooking Charlottesville, Virginia.  We will likely be traveling by coach from the Shenandoah Valley and there will be other transportation and carpooling options planned as the need dictates.  If you are interested in this day tour, please complete the registration on the attached brochure and send in the registration fee of $15.00/each by July 1, 2014.

Feel free to contact me for additional information or any clarifications.

We continue to thank our Tree Fruit Program Sponsors for making this educational tour possible.  Please see the attached flyer listing our many faithful industry partners.

Download the registration form: Central VA Tour Brochure <pdf>

Mark Sutphin

Associate Extension Agent | Agriculture and Natural Resources, Horticulture | Unit Coordinator (Frederick)

Virginia Cooperative Extension – Frederick County Office | 107 North Kent Street | Winchester, VA 22601

Phone – 540.665.5699 | Fax – 540.722.8380 | Cell – 540.398.8148 | Email – mark.sutphin@vt.edu | http://offices.ext.vt.edu/frederick/ | http://vacoopext.blogspot.com/

https://www.facebook.com/pages/VCE-Northern-Shenandoah-Valley-Agriculture-and-Natural-Resources/183932085102951

 

9:30 am Stop 1: Silver Creek Orchards (The Flippin Family) 

John & Ruth Saunders

5529 Crabtree Falls Highway, Tyro, VA

11:30 am Stop 2: Saunders Brothers (box/sandwich lunch)

Bennett Saunders & Family

2717 Tye Brook Highway, Piney River, VA

1:30 pm Stop 3: Crown Orchard Packing House* 

Chiles Family

5861 Piedmont Apple Ln., Covesville, VA

3:00 pm Stop 4: Albemarle Ciderworks 

Charlotte Shelton & Chuck Shelton

2545 Rural Ridge Ln., North Garden, VA

5:00 pm Stop 5: Carter Mountain Orchard (catered supper)

Chiles Family

1435 Carters Mountain Trail, Charlottesville, VA

The itinerary above is the proposed schedule and subject to change. 

* This is a GAP certified packing house and will require all visitors to abide by the following policies: guest sign-in, long pants must be worn, and no jewelry

MaluSim Carbohydrate Model for May 27, 2014

I ran a MaluSim model using data from the weather station located at the Alson H. Smith, Jr. AREC in Winchester. This will be the last model run for the year.

Slide3 No forecast data was used in this run. Based on the output, I would expect chemical thinners that were applied May 14-16 to have an average response, while thinners that were applied on and after May 17 to have minimal effect. The effectiveness of thinners is greatly influenced by fruit size, so if the model showed a carbohydrate status that was greater than 20 g per day, and fruitlets were greater than 15 mm at the time of application then chemical thinners may not have been particularly effective.

Growers should compare the results of their chemical thinning program with the modeled carbohydrate status to determine if the model accurately predicted the level of thinning you expected from your applications.

I would appreciate hearing from growers about how they used the model to make chemical thinning decisions. Both positive and negative feedback is appreciated.  You can use the comment feature in the blog site, or just send me an email.

Download the full report:

Winchester VA MaluSim 5_27_14

Central Virginia In-Orchard Meeting to be Held on June 3 at 7K Farms in Rustburg

From Michael LaChance:

May 23rd, 2014

To People Interested in Virginia Fruit Production:

The fifth in-orchard production meeting of the 2014 Central Virginia Orchard Meeting series will be held on Tuesday, June 3rd at 11:00 a.m. at 7 K Farms, located at 837 Red House Rd, Rustburg, Virginia  24588.   The event is hosted by farm manager Bill Beni and the rest of the staff at this most interesting entrant into the Virginia fruit industry.  It is open to all but will be especially interesting to new and established fruit growers, people considering conversion of some of their acreage to higher value crops, and regional decision makers.   You will have an opportunity to tour the farm and have your questions addressed by our hosts and Drs. Chris Bergh, Greg Peck and Keith Yoder, Extension tree fruit specialists based at the Alson H. Smith Jr. Agricultural Research and Extension Center near Winchester.

If you are bringing specimens of insects pests or plant disease for diagnosis and control recommendations, please follow good sanitation practices by putting the material in sealed plastic bags and properly remove your material away from the host orchard after the meeting.

The program begins at 11:00 a.m. so plan on arriving sometime soon after 10:30 a.m.  This is an excellent opportunity to see:

  • This rapid development of over 200 acres of commercial fruit in central Virginia
  • Use of “sleepy eye” propagation technique
  • Meeting the need for adequate irrigation and deer control
  • Innovative high density fruit tree training

A nice lunch for everyone is being prepared plus water and other cold drinks will be provided that day.  Register by Thursday, May 29. To assist us with our planning Please contact either Lucinda MacRae at the Nelson  County Extension Office: 434 263 4035 / lmacrae@vt.edu or 7 K Farms main office. Your contact there is Melanie Mahone, (434) 332-4460 / mel7kfarms@centurylink.net.

Directions from Lynchburg:   Rustburg is located southeast of Lynchburg.  Take Route 501 off of Highway 29 and continue 10 miles to the stoplight in Rustburg, turn left onto Hwy 24 toward Concord and travel 0.5 miles to the next stoplight and turn right onto Red House Road.  Travel 0.8 miles to the farm entrance, extra signage will be put up to help you.

Please email us, fax or phone us today so we can get a head count for this very informative meeting. For more information on Extension programs to assist with your fruit growing interests go to: www.anr.ext.vt.edu/tree-fruit/

Sincerely,

Michael W. Lachance

Extension Agent

 

If you are a person with a disability and desire any assistive devices, services or other accommodations to participate in this activity, please contact the Nelson County Extension Office at (434)263-4035 to discuss accommodations five days prior to the date of the meeting. 

 

 ‘Sleeping eye’ describes a summer-budded

rootstock cut above the dormant scion bud and stored for planting in a nursery or orchard.

 

 ADVANTAGES

 DISADVANTAGES

A good quality tree can be produced in

one season as opposed to two for a

summer- budded tree

Costs more than twice that of unbudded

rootstock

 

Simpler for grower than benchgrafting,

yet can produce a tree of similar

quality in same period of time

Quality of root and bud important for success of this method

 

Source:  http://www.al.gov.bc.ca/treefrt/product/Tree_Fruit_Home_Nurseries.pdf