The Tropical Fruit Forum

It is also used as a rootstock for Che to keep the trees from suckering. There is even a hybrid between the two that is presumably sterile. I have also heard that the seeds of the Osage are edible, its just too much work to pick them out.

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.cirrusimage.com/tree_osage_silk_thorn/&ved=2ahUKEwji8O6XjND0AhXwTDABHW01Al8QFnoECB8QAQ&usg=AOvVaw1Vu0BHvLM8MXGRKS8uL7WS

I wonder if you could juice them in a steam juicer without removing the seed.

The grub stage eats roots. Its easier to kill them when they are above ground.

From a geographical perspective, Peru is a mountainous equatorial country. The latitude should make it tropical, but the altitude keeps things cool. "Winter" is adjusted in timing by how high up the mountain you go. Just because they get cherimoya 12 months a year from Peru does not mean that they come from the same farm all 12 months of the year. However, there are places in Peru where the temperature never drops below the upper 50s or goes above the low 80s regardless of wether it is summer or winter. I am not a cherimoya expert, but maybe weather like that would enable year round cherimoya production from a single farm (with cultural practices like Brad mentioned).

Quote from: JCorte on November 20, 2021, 10:23:19 PM

Hi Brad,

Have you thought about selling directly to restaurants?  If the restaurant is busy enough they could buy everything you grow.  We don’t pay wholesale prices, and you’re right that the quality of imports suck.  Important factors for us besides taste would be that the flesh separates easily from the seed and the skin peels easily or easily scoops with a spoon without the skin breaking apart.  Also avocado that don’t discolor quickly after prep.  There’s definitely demand from restaurants for quality, and supporting a local grower is a bonus.

Janet

Theres a taco shop nearby i go to often and I asked them one time if they wanted to buy some avocados.  The woman who owned it was interested but she was saying they needed to have a sticker from a packing house on them so they could trace it if there was a problem.  It sounded like excessive government regulation but she may have been wrong about that, I dont know.  She seemed to have some serious concern about the government showing up and looking at everything.  I have no idea if thats really a requirement for resturaunts?

It is indeed excessive for small farms. That is why there is a small farm exemption. The restaurant owner's concerns are also valid, because she can be fined if they inspect her shop and find produce that is in violation of the Food Safety Modernization Act.

As I understand it, if on average over the past 3 years you have sold less than $25k in fresh produce (processed/cooked produce or produce that will be processed/cooked can be in addition to this amount) primarily to "end users" (restaurants, groceries, and individuals within 275 miles) and you put a label with your address on the box you should be fine. Our produce has never been questioned, even when other produce in the store was found in violation durring an inspection. Customers will need to be educated, though. For example, it can be helpful to have a packet of paperwork explaining the small farm exemption along with a discription of your farm and contact information.

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.foodsafetynews.com/2013/12/understanding-small-farm-exemptions-under-fsmas-produce-safety-rule/&ved=2ahUKEwiBk6bWzK30AhX1QjABHbTBA-MQFnoECC0QAQ&usg=AOvVaw0r8rR0U1ZzNMCxV9AzADNU

Quote from: Galatians522 on November 21, 2021, 01:28:12 PM

  Here is an article specific to jujube.
https://www.google.com/url?sa=t&source=web&rct=j&url=http://horticulturejournal.usamv.ro/pdf/2015/art5.pdf&ved=2ahUKEwjAh9Cqiar0AhVMQTABHcKfCi8QFnoECAwQAQ&usg=AOvVaw0LksY1oHu4q72Q5MiAEo8o

Be aware the link is for the Chinese Jujube not Indian jujube. The Chinese type is more adapted to cooler zones.
Indian:
https://en.wikipedia.org/wiki/Ziziphus_mauritiana

Chinese:
https://en.wikipedia.org/wiki/Jujube

Maybe it was a leap in logic, but I assumed that physiological response should not differ much. As I recall, there are even hybrids between the two. I have been doing some experimenting on this myself and will report back if I find anything of interest.

Girdling at bloom and then thinning?

I believe it depends on the duration and variety. Grapefruit and other thick skinned citrus fare a little better. But as I recall oranges will freeze if it is that cold for very long. You won't notice it right away, but the fruits will start to dry out and then drop off. I would definitely protect them. Especially since weather forecasters have been known to be off by several degrees.

Vinegar is an organic acid (acetic acid) generally with an acid content of between only 5 to 8 percent.  Being an organic acid it has a very short life span.  The growers in my area use phosphoric acid. Man growers also use sulfur.

Indeed, sometimes the commercial groves add sulfuric acid to the irrigation water to adjust the ph, but that is probably outside the scope of a homeowner. Phosphoric acid sounds like a really good idea--you can adjust ph and fertilize at the same time!

I have not had much success with seed either. Whack off a branch with no leaves and stick it in the ground. Seed would potentially give you somethung different then what you have anyway.

By the way, some of the groves around here spray vinegar on the soil to help with ph.

This is probably not a good time to fertilize with nitrogen in your location because it will make your tree flush. Flushing trees are much more susceptible to cold. Citrus leaves live for about 2 years, so you may see some yellow leaves for a while even after you are able to fertilize in the spring. Watch the new growth--that should give you a read on the tree's current condition. Also, as you may be wondering, I imagine that the difficiency is more noticable on that tree because of its rootstock. The other purchased trees are likely grafted to more vigorous (and probably better adapted to your alkaline soil) rootstocks that are better able to scaveng and uptake nutrients. That's my 2 cents.

You may want to look at some of the improved American Persimmons or even an asian and American hybrid like Rosseyanka. Here is an old but good discussion on American Persimmon varieties.

https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.houzz.com/discussions/1503959/best-american-persimmon-cultivars&ved=2ahUKEwiLjf2ekYD0AhXYRTABHWmFATcQFnoECBMQAQ&usg=AOvVaw0AIGOWELlBJVBmI0dSG81_

Sorry I can't be more help.