What to do if the aggressive anthracnose is found in your orchard

Dr Pia Rheinländer, Plant & Food Research, Mt Albert Research Centre, Auckland

 

Simple steps to reduce inoculum build-up and reduce infection and spread of the anthracnose disease in the orchard. The pathogen can infect any above-ground plant tissue such as leaves, fruit and twigs/branches (especially new growth). When infected plant material wither and die the pathogen produces spores that can infect new plant tissue. So it is essential to minimise the source of inoculum and consistently remove any infected plant material.

 

·       Remove any fruit with symptoms (purple sunken spots) from the trees and from the ground. Be vigilant, inspect your trees daily and remove fruit immediately. Spores are quickly produced from infected plant tissue and it is essential to keep inoculum at low.

·       Use a bucket with a lid when collecting infected fruit and other infected plant material to minimise the spread of spores.

·       Dispose infected plant material (fruit, leaves, branches) well-away from the orchard, preferably by burying or burning it.

·       Do not touch healthy (uninfected) fruit after you have handled infected fruit or other infected plant material. Use a disinfectant (see below) to sterilise your hands.

·       The pathogen can cause dieback which can be seen as withering of twigs and branches. Such branches should be pruned and removed from the orchard, preferably buried or burnt. Monitor your orchard and remove any infected branches and twigs as soon as you see them.

·       When pruning, clean secateurs using a disinfectant e.g. household spirit or isopropyl alcohol – simply wipe, spray or dip blades into disinfectant. Bleach can also be used (1:10 dilution) but requires soaking.

·       After pruning branches with dieback clean the secateurs using a disinfectant before pruning a healthy tree.

·       To prevent the pathogen from entering pruning cuts, Eurogel (octhilinone) or Bordeaux mixture can be applied. Note that no research has been undertaken to test the efficacy of these products against the aggressive anthracnose disease in wood cuts. If using these products, wear protective clothing and follow the instructions on the product label, e.g. dosage, timing of application, and pre-harvest interval.

·       Clean your boots/shoes with a disinfectant after working in your orchard.

·       Do not transfer any plant material outside your orchard.

·       Do not propagate from infected trees.

·       If you visit other orchards unaffected by the disease, wash clothes and disinfect footwear that you have been wearing in your orchard beforehand.

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Commodity Levy Renewal

The referendum held during 2020 in which growers were asked if they support renewal of the commodity levy on feijoas returned a very strong vote in favour of renewal. Commodity levies have a life of six years, after which industry support is required before the levy can be renewed for another 6 years. The referendum has two votes each of which must be at least 50% in favour. The first part is a straight number of growers for and against – and we had one grower who did not support the levy. The second part totals the value of production represented by the voters, and the yes votes represented 100% of the production from everyone who voted (the grower who voted against will have had no production in the year leading to the referendum).

The new Order in Council which gives rise to the levy has been drafted and is going through the final Parliamentary processes – it is expected to come into force during January 2021.

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Commodity Levy Referendum Extension

In consultation with MPI, we have extended the deadline for returning voting papers in the Feijoa Commodity Levy referendum until Friday 17 July

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Feijoa Salsa

Serves: 8-10
Preparation: 10 minutes
Cooking: None

 

 

Ingredients
3 feijoas
1 red onion
1 tomato
1 bunch coriander
1/3 cucumber
1 lime

Method
Slice the skin off the feijoas
Finely chop all ingredients except for the lime and place into a bowl
Squeeze lime juice over salsa, gently mix and serve straight away

Thanks to 5 plus a day – https://www.5aday.co.nz/recipes/feijoa-salsa/

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Feijoa, Apple and Rhubarb Crumble

Serves: 6
Preparation: 15 minutes
Cooking: 20-30 minutes

Ingredients

6 feijoas, peeled and chopped
8 stalks of rhubarb
4 granny smith apples, peeled, cored and sliced
25g of butter
1/3 cup of brown sugar
1 cup flour
½ teaspoon ground ginger
½ teaspoon cinnamon

Method

Preheat oven to 180C

Simmer rhubarb and apples for a few minutes until just tender

Mix raw feijoas with cooked apples and rhubarb with cinnamon and ginger

Place fruit in the bottom of a lightly greased baking dish

In a bowl combine the flour, butter and sugar and rub together with your fingers to make crumble

Sprinkle mixture over fruit in baking dish

Bake until topping looks golden and crunchy (about 20 to 30 minutes)

Serve with vanilla ice cream 

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Covid-19

Latest updates are in green- including MPI guidance for workplaces in Horticulture to be consistent, compliant and safe, and a source for PPE.

Primary Industries are Essential Services

Horticulture, the production and harvest of fruit and vegetables, as well as necessary associated services, are considered as essential services for COVID-19 Alert Level 4. All orchards, farms, packhouses, cool stores, export entities can be considered essential services. This also includes ancillary services such as laboratories, transport, and inspection services.

Horticultural production continues, although marketers are definitely seeing a change in businesses with smaller fresh produce retailers not being open. This is a position which we want to maintain by working within the rules and the spirit of the Covid-19 lockdown.

Here we have collated some top level information, but urge everyone to refer to the official credible source for detail. Information and guidance changes regularly reflecting the speed at which NZ took action and the magnitude of the response.

To continue to operate as an essential business, you must register with MPI and follow strict measures to mitigate the risk of spreading the COVID-19 coronavirus throughout your community.

Registration of primary industry essential services

To operate as an essential service, MPI needs to be assured that you have systems in place to reduce the spread of COVID-19. In particular maintaining spacing between workers is critical. Without these assurances, businesses will not be able to operate.

Criteria for registration

  • Do you have 5 or fewer people (including the owner) working at each business site?
  • Can you achieve social distancing measures between staff in your workplace, including travelling to and from work?
    • If you answer YES to both of those questions, then you do not need to be registered.
    • If you answered NO to either of these questions, you should be registered.

How to register

Email MPI at info@mpi.govt.nz with a subject that clearly indicates that the message is about registration as an essential business.

MPI link for more information – https://www.mpi.govt.nz/covid-19-essential-primary-sector-service-registration/

HortNZ link for registration guidelines – Click here ;

If you are not an essential service or support service, or if we have advised you not to operate, your business should already be closed.

Operating as an Essential Business

The main principles for operating as an essential service during the Alert Level 4 lockdown period are to:

  • minimise, or eliminate if possible, physical interactions amongst staff
  • ensure appropriate health, hygiene and safety measures are in place
  • restrict activity to only what is essential during the Alert Level 4 period

MPI is working with industry to develop guidelines for operating during the COVID-19 pandemic. These guidelines are expected to be available in the week starting 6 April.

MPI is also visiting packhouses to ensure that the correct messages are being received, and that the facility is operating in accordance with the regulations

Travelling to and from an essential place of work

NZ Police recommend that workers in essential services should carry with them their driver’s licence and a letter that declares who they work for, where they are travelling, as well as employer information.

Hort NZ have a template for a declaration here : Template

Workplace Resources

Practical steps to keep you and your staff safe https://www.hortnz.co.nz/news-events-and-media/media-releases/covid-19-update-for-horticulture/#Health_and_Safety
Worklace posters, fact sheets from the NZ official Covid-19 site https://covid19.govt.nz/resources-and-translation/resources/
MPI Guidance for Workplaces in Horticulture MPI Covid-19 Guidance

Identifying COVID-19 Symptoms

The Ministry of Health has an excellent COVID-19 discussion about Symptoms, prevention, treatment, how it spreads and more. Click on this link

Mental Health

In times of uncertainty, it is important to stay connected and talk about how things are going, and how you and the people around you are feeling.
The Mental Health Foundation has some excellent discussion specifically about mental health during the Covid-19 response – this link, https://www.mentalhealth.org.nz/get-help/covid-19/ ,will take you there.
For support with grief, anxiety, distress or mental wellbeing, you can call free or text 1737 – free, anytime, 24 hours a day, 7 days a week – to talk with a trained counsellor.

If you are worried about your or someone else’s mental health, the best place to get help is your GP or local mental health provider. However, if you or someone else is in danger or endangering others, call the Police immediately on 111.

Sources of Information and Support

NZ Government official site http://covid19.govt.nz
Free government helpline if you dont know who to contact 0800 779 997
Source for protective equipment From MPI) https://www.nxp.nz/personal-protective-equipment/
Direct link to government support for mental wellbeing http://covid19.govt.nz/help-and-advice/for-everyone/looking-after-your-mental-health
Ministry of Health – Healthline free service for health advice and information. 0800 611 116
Rural Support http://www.rural-support.org.nz
0800 787 254
LifelineLIFELINE 0800 543 354 (available 24/7)
Suicide Crisis Helpline: 0508 828 865 (0508 TAUTOKO) (available 24/7)
Youthline https://www.youthline.co.nz
0800 376 633
Kidsline http://www.kidsline.org.nz/Home_312.aspx
0800 543 754 (available 24/7)
Whatsup http://www.whatsup.co.nz
0800 942 8787 (1pm to 11pm)
depression.org.nz https://depression.org.nz/covid-19/
0800 111 757 text 4202
Work and Income – information on financial support. http://workandincome.govt.nz/eligibility/emergencies/2020/coronavirus.html
Work and Income Phone line Call on 0800 559 009, 7am to 6pm Monday to Friday and 8am to 1pm, Saturday.
Government’s central resource for COVID-19 – Information for businesses http://www.business.govt.nz/covid-19
Neighbours don’t forget your neighbours, a regular connection by phone, email, social media etc will keep communities connected
Your local Council should have information on local resources and local impacts of the lockdown
Don’t forget your Church for local pastoral support

Advice for employers – Government Support

The Government have put together financial support packages and other supporting measures to help businesses through these uncertain times.

HortNZ have collated the following information on each of the support options, and will update these documents as information becomes available.

Wage Subsidies

The wage subsidy is to help keep businesses going if they facing revenue reductions because of COVID-19. If you’re an employer, contractor, sole trader or are self-employed you may qualify. The details are available at https://workandincome.govt.nz/products/a-z-benefits/covid-19-support.html

Leave Payments

The Government has announced that a new COVID-19 leave payment scheme that will be available to essential businesses for essential workers from 6 April 2020.

The new payment is intended to support essential workers who have to stay at home to comply with public health guidance, and whose employers are unable to keep paying them.

Essential employers who can financially support their workers with leave requirements or any special paid leave entitlements – without the use of the subsidy – should continue to do so.

More information about the Essential Workers COVID-19 Leave Payment Scheme will be available at 12pm on 6 April.

Business cashflow and tax

Accounting support measures have been created to help with businesses cashflow and taxation. These measures include depreciation on commercial and industrial buildings; deductions for low value assets; increase in the threshold for small businesses having to pay provisional tax; and waiving interest and penalties on late tax payments for businesses affected by COVID-19. 

The IRD site has information on these measures – a direct link to the correct page is https://www.ird.govt.nz/covid-19/tax-relief

 

Employees, voluntarily self-isolation and attending work

HortNZ has compiled government advice to clarify the following themes of questions:

  1. employees in an essential horticultural business who want to voluntarily self-isolate.
  2. employers who are worried about whether an employee who wants to work, should be coming to work or not.

An overall page at HortNZ is here, https://www.hortnz.co.nz/news-events-and-media/media-releases/covid-19-update-for-horticulture/ but the link for further detail is not currently working. This link wil be updated as soon as possible.

 

NZGAP and GLOBALG.A.P.

The following information is from NZGAP, about certification during COVID-19 lockdown 

  • Registration and renewal processes as normal, but growers urged to complete forms and payments online during lockdown (post limited, and cheques cannot be processed)
  • Food Safety audits are considered ‘essential service’
  • NZGAP and GLOBALG.A.P. audits from AsureQuality and SGS are continuing as scheduled with social distancing requirements in place
  • Off-site and remote audit capabilities being fast-tracked for development and implementation
  • A.P. certification may be extended beyond the 12 months, for a maximum period of 6 months.
  • NZGAP certification may be extended by up to 5 months

Kia Kaha, Stay safe

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Characterization of compounds in feijoa juice

A new article published in Food Research International, Volume 129, March 2020, gives the results of a study titled “Characterization of phenolic compounds and aroma active compounds in feijoa juice from four New Zealand grown cultivars by LC-MS and HS-SPME-GC-O-MS”

The highlights of the results include:

  • Phenolic and aroma compounds of feijoa juice were investigated for the first time.
  • Four selected New Zealand grown feijoa cultivars were utilized and compared.
  • Seven phenolics and 25 aroma active compounds were identified and quantified.
  • Feijoa juice has high phenolic content and significant antioxidant activity.
  • Chief aroma notes in feijoa juice were “fruity” and “green, grassy & herbal”.

Further information on the report is available here

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Edible Flowers

The flowers of nearly all of our edible plants are edible, as are many of those in our decorative garden.

While we automatically think of eating fruit and vegetables, eating the flowering part of the plant has become uncommon. Though edible flowers have been used in cuisine since ancient times, the use of flowers in cooking was for a while reduced to discarded cake decorations. Now, as more and more people grow their own food, the use of flowers is back in vogue not only for their colour and interest, but for flavour and diversity as well.

This article (read in full here) describes a number of edible flowers including feijoa – “The feijoa flower is sweet and slightly perfumed and is a wonderful decoration for Christmas fruit salads, suspended in jelly or simply nibbled on in the orchard”.

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Dried feijoa into China

Millions of Chinese may soon wake up to New Zealand dried fruits including feijoa, on their morning porridge, as a Waiuku company launches a New Zealand-to-China direct dried fruit sachet delivery service.

DryNZ, the Waiuku company behind premium tea brand Ti Ora, is launching a range of specially designed dried fruit granules with pure NZ manuka honey powder tailored for the Chinese market that will be delivered door to door through popular online social networking site WeChat. The innovative service is intended to be up and running for Chinese New Year 2020 on 25 January or soon after.

Congee, or Chinese rice porridge, is one of the most popular breakfasts in China. DryNZ expects this is where most of their fruit and vegetable granules will be used – as a hot drink, topping for breakfast foods, as well as in smoothies, fruit teas and snack foods.

The granules – including apple, blackcurrant, feijoa, kiwifruit, lemon and peach – are dried from fresh New Zealand produce.

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Something new brewing in Matakana

8 Wired Brewing opened its new Barrelworks and Tap Room in Matakana this month and locals have been quick to try out their favourite tipple.

Soren and Monique Eriksen moved their 8 Wired brewing operation from Blenheim to Warkworth six years ago and have been searching for somewhere to set up their barrels ever since.
Soren says now that he has the space for his 260 barrels and ten 2000-litre foeder barrels, he will be able to do more of the bold and bizarre one-off beer production runs that he loves.
“We want people to feel that they are part of the brewing process,” he says. “The tasting tap room is set among our barrels and people will see some of the blending and bottling.”
He says his favourite part of the job is when local growers approach them with produce from their garden, which he turns into a barrel-aged beer such as wild feijoa sour ale or gypsy fruits with grapefruit.

In April, Soren’s Feijoa Sour Ale was among the 30 top tier winners at the New World Beer and Cider awards, hand selected from 630 entries.

Click here to read more on 8 Wired Brewing

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2019 New Zealand Ice Cream Awards

Nelson Tasman company Gelato Roma has scored the top gelato spot for its salted caramel gelato in the 2019 New Zealand Ice Cream Awards. In addition to the coveted Best in Category Gelato trophy win, Gelato Roma also won a Gold Award for its salted caramel gelato, Gold for its hazelnut gelato, Silver for its tiramisu gelato, and two Silver Awards for its raspberry and feijoa sorbets.

Announced on Wednesday night as part of New Zealand Ice Cream Week, the winners of this year’s New Zealand Ice Cream Awards reflect the overall quality and wide variety of ice cream, gelato and sorbet that is made in Aotearoa.

Run by the New Zealand Ice Cream Manufacturers Association (NZICMA), this year’s awards attracted more than 300 entries that were judged across 13 different categories by an independent panel of expert food industry judges using a blind judging process and strict criteria.

For hte full article click here

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