Pumpkins belong to the Cucurbitaceae family. To get the maximum yield, your soil should prepare well for Pumpkin cultivation. Pumpkin is a popular vegetable crop grown in the rainy season. Below are the steps/ways to boost Pumpkin yield.

Steps/Ways to boost Pumpkin yield

Step 1: Factors that affect the growth of Pumpkins

Pumpkins can be grown as transplants on beds raised with black or silver plastic mulch and drip irrigation for optimal plant growth and production. The use of plasticulture in Pumpkin farming will;

• Increase the soil temperature.
• Maintain water availability in the soil. 
• Reduce weeds. 
• Improve soil tilth. 
• Reduce fertilizers and pesticides under the beds. 
• The use of drip irrigation also allows the use of fertilizers during the growing season. 

Growing Pumpkins using plasticulture will double the production of Pumpkins grown on bare soil or no-till production. Once some Pumpkins are formed, pinch the fuzzy ends of each vine to stop the vine’s growth and to concentrate the plant’s energy on the fruit. Vines pruning can help space and fruit formation. 

Step 2: Select high yield Pumpkin Varieties 

There are wide varieties of Pumpkins available. However, hybrid varieties are preferred by farmers when it comes to commercial cultivation, as these varieties yield more than regular varieties. Here are some common types: 

• Ambili – It is high yielding variety. The average fruit weight is about 4-6 kg. Medium-sized flat round-shaped fruits.
• Arka Suryamukhi – This type of fruit is round with thick ends. They are also orange in color, and as soon as they mature, white stripes appear on them. The average weight of the fruit will be about 1 kg. 
• Arka Chandan – It is a medium-sized fruit in this variety that is light brown, and each fruit weighs about 2-3 kg. The crop ripens in about 120 days. 
• PAU Magaz Kaddu-1 – There are also fruits of this type that are round in shape and medium-sized fruits which turn yellow as soon as they are ripe. 
• Punjab Samrat – This type of fruit is small and green in color but turns brown as it grows. 
• PPH-1 – This is the early type of maturation that comes with bony vine. The fruits are small and round, turning green to brown when ripe.
• PPH-2 – This type of crop grows fast. The fruits are green but turn brown as they grow. In addition, these fruits are round and light green. The only difference between PPH-1 and PPH-2 is the softening of the fruit’s skin, and the production of PPH-2 is better than before. 

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Step 3: Soil to increase Pumpkin quality

Pumpkins prefer well-drained soils with a pH of 6 to 6.5, which are rich in organic matter. This commercial crop can thrive on a variety of soils. Sandy loam soil with good drainage and all the essential organic matter is considered the best soil for Pumpkins. The most suitable soils for growing are sandy soils with about 10% organic matter. It is because the soil will heat up faster and drain faster.

If your soil is heavy, you can help your Pumpkins grow by adding sand and organic matter. Choose a sunny spot with well-drained soil. Add neem cake or neem solution to the soil one week before planting. Pumpkins grow best when sown at the base of the topsoil with a depressed ring at the bottom to keep it moist but well-dried. Like other types of squash, Pumpkins need full sun (at least six hours of light per day) to produce and ripen their fruit. 

Pumpkins should be grown on soils with good water intake and holding capacity. If Pumpkins are grown on sandy soils, access to irrigation is essential for optimal plant growth, uniform fruit set, and growth. Pumpkins need a constant supply of available moisture during the growing season. Water deficiency or stress, especially during flowering and fruit set periods, can cause flowers and fruits to fall off, resulting in reduced yields and smaller fruits. Pumpkins need a constant supply of moisture during the growing season. 

Step 4: Agricultural climate conditions for increasing Pumpkin production

Pumpkin is a very hot vegetable that can also withstand cold temperatures. Pumpkin fruit is cultivated worldwide due to its abundant use and benefits. There are wide varieties of Pumpkins that can grow in various climatic conditions. However, a temperature. Temperatures between 20 and 30°C are considered ideal. 

To grow Pumpkins for their best plant growth. Remember that it is not beneficial to grow Pumpkins in hot and cold areas as Pumpkin plants are very sensitive to cold, and Pumpkin seeds do not grow well in cold soil at higher ambient temperatures. Sometimes male flowers predominate over female flowers, resulting in lower fruit production this season. 

Step 5: Spacing for maximizing fruit production

In planting Pumpkins, the spacing varies according to the size of the field and the vine size. For higher yields, grow short vined or bush Pumpkin variety. Planting them at a spacing of about one meter between the plants and about 1.5 to 2 meters in rows is considered best for growing Pumpkins commercially. 

Step 6: Pollination accelerates the growth of Pumpkins

Honey bees are essential for proper pollination and fruit set. One hive per acre is the recommended honey bee population for maximum Pumpkin production. A population of pollinating insects can be severely affected by pesticides applied to flowers or weeds in bloom. 

Step 7: Plant density and sowing for maximum fruit production 

Pumpkin crops are usually planted by direct seeding but can be sown as transplants. Transplants are usually considered only when establishing a very early season crop or using a permanent bed. Good soil preparation is essential for high yields. Plant density will affect fruit size, yield, and the number of fruits per plant.

The higher the density of plants, the smaller the average fruit size, the higher the total yield, and the lower the fruit per plant. Pumpkins are sown between raised beds, and the distance between the plants along these beds depends on the vigor of the type of Pumpkin grown. 

Step 8: Seed rate and seed treatment to get a high yield

Usually, about 2 kg of Pumpkin seeds is sufficient for cultivation on one hectare of land to get a high yield. Benlate or Bavistin by 2.5 gm/kg of seed treatment is used to treat soil-borne diseases.

Step 9: Manures and fertilizers application in Pumpkin growth 

Proper manure and timely application of fertilizers directly increase the yield. In Pumpkin cultivation, add a balanced amount of manure and fertilizer to get higher yields. It requires about 50 tons of ordinary manure to be applied during the soil preparation, usually up to the topsoil in the last plow. The use of nitrogen and potassium is beneficial in increasing yield. Therefore, when preparing the soil, add 30 kg potash with about 50 to 60 kg nitrogen.

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Use caution when using nitrogen. It must be applied in two equal doses; 1/2 at the time of land preparation and the other in about a month of planting. Pumpkin plants have two types of flowers, male and female, which appear in early July. Male flowers appear first, followed by females. Find the first female flowers. Before the female flowers bear fruit, look for the vines to be strong and well established. It would help if you had a big vine to grow a big Pumpkin, so in a sense, you are choosing a vine before the Pumpkin. 

Step 10: Weed control for more plant growth

To control weeds, frequent weeding or earthing-up operations are required. The weeding is made with the help of a hoe or by hand. The first weeding is done 2-3 weeks after sowing. A total of 3-4 weeding is required to clear the field of weeds. 

As they begin to spread, Pumpkins naturally prevent the formation of many weeds. However, to prevent and stop the growth of weeds, apply mulch to your Pumpkin. Hand weeding and hoeing are also suggested forms of control, and herbicides may also be helpful, depending on growing preferences.

Step 11: Irrigation to achieve maximum yield

Proper irrigation is required at regular intervals. Immediate irrigation is required after the sowing of seeds. Depending on the weather, irrigation is required at 6-7 days intervals. A total of 8-10 irrigations are required. To consistently maximize yields of high-quality Pumpkins, farmers need to irrigate their crops. Pumpkin ferro irrigation is a preferred option for most domestic farmers.

Furrow irrigation requires a uniform, light slope and soil type that allows water to spread later without penetrating too deep into the soil. Overhead irrigation is another option in the country and can be implemented through travel irrigation, center pivots, lateral mowers, or fixed sprinkler systems. 

Step 12: Pruning to maximize crop yield

Initially, the best way to control overpopulation is to thin the plants as they grow. When the newly formed plants are well prepared, thin each mound until two or three plants are left on each one. Keep the best-looking or fastest-growing Pumpkins based on individual preference. Finally, use pruning to remove diseased fruit and other parts of the plant that have the potential to spread and infect other Pumpkins. 

Step 13: Tips for getting more Pumpkin production

• Use row cover at the beginning of the season to protect plants and avoid pest problems. However, remember to remove the cover before flowering to prevent pollination. 
• Bees are essential for pollination, so be careful when using pesticides or fungicides to control the fungus. If you must use it, apply only in the late afternoon or early evening, when the flowers are closed for the day. To attract more bees, try planting a bee house in your garden. 
• Pumpkins need 1 inch of water every week. Give deep water in the morning and on very hot afternoons, especially during fruit sets. Avoid watering plants and fruits unless it is a sunny day. Wetness invites rot and disease. 

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• Put mulch around your Pumpkins to retain moisture, suppress weeds and discourage pests. 
• If the plants show signs of yellowing, apply a side dressing of nitrogen fertilizer and magnesium sulfate. Fruits can be large, pale green, or dark green. Varieties of hybrids produce very large fruits, ranging in shape from globular to oblong.
• Unfavorable growing conditions can also cause Pumpkins to turn yellow and die. Lack of water causes the plant leaves to wither and fall off. Plant growth slows down, and the growing fruit may wither, turn yellow and die. 
• Pumpkins are pollinated by bees, spreading pollen from male to female flowers. In the cold, rainy weather, flowers cannot have pollen or cannot have pollen at all. Incomplete pollen can cause young Pumpkins to fall off. Cold weather in autumn kills grapes and leaves. The Pumpkins left in the garden will also fail to ripen and die. 

Step 14: Problems and their solutions for growing Pumpkin

Pumpkin is highly susceptible to pests and diseases, and many pests and diseases attack its crop. To get good quality and high yield from Pumpkin cultivation, it is necessary to prevent them. Yellow leaves in a Pumpkin plant can be a sign of nutrient deficiency.

Pumpkins need high levels of nutrients and constantly moist, well-drained soil. Nitrogen, an essential plant nutrient, dissolves in water, and repeated use of water removes nitrogen from the soil so that it is no longer available to the plant. Feed Pumpkins with 18-18-21 fertilizer at the rate of 1 tablespoon per gallon of water weekly or per the manufacturer’s instructions. 

Step 15: Pests, diseases, and their control for more plant growth

Although the plant is hardy, it can be affected by various diseases, especially powdery mildew. Keep plants away from walls to prevent infection. Pumpkin is highly susceptible to pests and diseases, and many pests and diseases attack its crop. To get good quality and high yield from Pumpkin cultivation, it is necessary to prevent them. Crop rotation is the best method to reduce crop pests and diseases.

Also, avoid growing Pumpkins in a previously used field to plant cucurbit crops. Pumpkins can compete with weeds when they make their mature canopy, if they are planted in a large plant population, or if they are planted on a plastic mulch. Pumpkins are labeled with several pre-transplant and post-emergency herbicides, depending on the specific grass problems required to control and stage the Pumpkin’s growth. In addition, under mild infection levels, early planting can reduce weed problems.

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Insects can be a big problem in Pumpkin production. Cucumber beetles, aphids, squash vine borers, seed corn maggots, squash bugs, and spider mites can potentially reduce or damage the salable crop in any given year. Monitoring insect populations through scouting will help farmers determine when they should start and stop spraying Pumpkins and the interval between uses.

Many Pumpkin diseases can cause a decline in crop yields, especially bacterial wilt, viruses (powdery mildew, downy mildew), and scab. The crop’s best yield and the fruit’s color can only be possible if a fixed fungicide program is used to prevent leaf damage from mildew. Pumpkin vines suffer from many diseases, such as powdery mildew, bacterial wilt, phytophthora blight, and cucumber mosaic virus.

Crop rotation, good soil, and resistant varieties (where possible) can help reduce the incidence of these diseases in the field. Pumpkins are cut by hand at their maturity stage, color (orange or white), and size. Because fruits are pollinated at different times, more than one crop in the field is very common. To ensure high-quality products, pumpkins must be graded for size, maturity, and pest damage before marketing. 

Step 16: Harvesting Pumpkins for more production and yield

Pumpkins are generally harvested by hand when the fruit is fully ripe. The Pumpkin harvesting season begins when the plant’s stem begins to rot. However, harvesting can vary from crop to crop and also to market demand. It is better to start harvesting based on market demand at a young age. 

Pumpkins should be grown when they have a deep solid woody color and are hard. Harvesting will also help in collecting some seeds for further cultivation. When you see the uniform color change and the hardness of the rind, it means that the fruit is ripe. It is best to prune the fruit with a portion of the stem. It helps keep the Pumpkin fresh for longer.

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Step 17: Pumpkin yield per acre and their affecting factors

It gives an average yield of 100 quintal/acre. The variety gets mature in 135 days. Maximum fruit yields are achieved on medium-textured soils with high water-holding capacity and good internal drainage. Production of your Pumpkin farming depends on several factors like cultivar, climate condition, proper care, variety, planting date, soil fertility practices, insect and control, planting equipment, cover crop type, etc.

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Broccoli is a delicious member of the Brassica family and is packed with healthy vitamins. It requires very little care throughout the growing season. Broccoli can be grown twice a year, in late spring and autumn. Broccoli is a cold-season vegetable. Therefore, it should be applied in the year’s colder months for best results. 

The growth of the Broccoli plant will be affected by the high temperatures of the summer months. Broccoli is an annual herbaceous or biennial herb grown for its flower heads and used as a vegetable. The Broccoli plant has a dark green stalk, or stem, which gives rise to thick, leathery, long leaves ranging from gray to blue to green. The plant produces many large, branched green flower heads covered with white or yellow flowers. Here are some common tips and steps most people use to get more Broccoli yield. 

Top 16 steps/ways to boost Broccoli yield

Step 1) Select high yielding Broccoli varieties

Some high-yielding varieties are Calabrese, Black Broccoli, Green Goliath, Purple Cap Broccoli, White Sprouted Broccoli, Palam Samridhi, Punjab Broccoli-1, Roylegreen, Evergreen, Danube, Yugren, Salinas Pilgrim, Green Mountain, and Central, Premium Crop, Premium Pusa Broccoli. Choose a variety of Broccoli that suits your climate;

• Imperial: Grows best in hot weather. Growth slows down as the temperature cools. 
• Green Magic: It tolerates hot temperatures; A small plant with smooth heads. 
• Calabrese: Italian heritage with a large head and many side shoots. This variety has large heads and performs well with autumn planting.
• Belstar: A heat-tolerant variety with many sides shoots that grow well in mild winters. 
• Green Magic: This type is heat tolerant. 
• Green Goliath: It has good heat tolerance and very large heads. 
• Flash: This type is known for its relatively fast growth rate. 

Step 2) Land preparation for Broccoli growth

The first basic thing every Broccoli grower should know to grow Broccoli is to start preparing the land a few weeks before showing the seeds. All Broccoli growers remove all weeds from the field, plowing twice to three times to improve soil aeration and drainage. It is essential because we can grow Broccoli as an annual plant indoors and outdoors. If you plan to farm outside, this can be done either in early spring or fall.

If you plant them in the spring, they will be ready for harvest in the summer. On the other hand, planting in the fall will make Broccoli ready for harvest in the winter season. Choose a land with full sunshine as lack of sunlight can cause many disorders in Broccoli, such as thin-leggy plants and sub-heads. To increase soil fertility, combine soil with basal fertilization with organic-rich compost and crop boosters. 

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Because Broccoli is a cold-season crop, it is usually planted in the spring. It would help if you started planting when the soil temperature reaches at least 10°C and the possibility of hard frosts passing in your area. Flower heads (edible part of Broccoli) thrive against ambient temperature. In the summer heat, Broccoli heads ripen in July faster than heads ripened in cold spring (4-6 days). The Broccoli heads should be closed and hard (no yellow petals are visible) to be considered good quality. 

Step 3) Plant in rich, tight soil for best growth

Broccoli needs a lot of nutrients, so be generous with compost and balanced organic fertilizer when preparing the planting space. Large Broccoli plants flutter in the wind, but only when firmly anchored in their favorite soil type, a soil-based loom with a dense, almost neutral pH. It can grow in various soils, but clay loam and sandy loom soils are best for Broccoli cultivation. Most farmers use slightly acidic soils for growing Broccoli, which has a pH range of 6 to 7.

It would not recommend choosing alkaline soils because some soil conditions can cause root cancer in plants, affecting plant growth and productivity. Also, Club Root is caused by a pathogen called Plasmodiophora brassicae. When growing plants in acidic soil, the plant can tolerate soil and water with high salinity levels. Farmers and many agronomists recommend using pre-planted fertilizers for the proper growth and development of plants, such as well-decomposed organic fertilizers or slow-release fertilizers.

After preparing the field, made rows 70-80 cm (27.5-31.5 inches) apart. Make sure the soil is well-drained and very fertile. If your soil test shows that you have poor quality soil, or if your soil drainage is very poor, there are several things you can do to prepare your garden for planting Broccoli: 

• If your soil is flooded, consider making a garden box to lift your soil off the ground. If possible, use cedar wood to make your planter box, as it does not rot when exposed to water. 
• Add up to four inches of solid fertilizer to your soil to increase soil fertility. If soil is in poor condition, add organic fertilizers with high nitrogen to enrich the soil. 
• Organic fertilizers such as alfalfa, cottonseed meal, and manure are good choices for Broccoli.

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Step 4) Broccoli seed germination tips for better yield

Broccoli seeds usually germinate in 10 to 14 days. This germination period is measured from the initial planting to forming the first set of real leaves rather than radical. Broccoli seeds can be germinated outdoors or started indoors and transplanted after they have grown. 

Step 5) Water management to improve crop yield and quality

Drip irrigation is very beneficial for Broccoli crops. It improves crop yield and quality. Depending on the weather conditions, light and frequent irrigation should be done after 10-15 days intervals, and soil moisture should be maintained around the roots. 

Step 6) Fertilizer management for better growth

Before fertilizing the Broccoli crop, the soil should be analyzed, and then the amount of fertilizer should be determined. Before planting, add plenty of compost, blood feed, or cotton seed feed to the soil. Consider watering with fish emulsions or other organic fertilizers every three to four weeks during the growing season. 

It usually needs 150 kg nitrogen, 100 kg phosphorus, and 170 kg potassium per hectare. At the time of transplantation, 120 kg of nitrogen, 80 kg of phosphorus, and 60 kg of potash should be added. Then, use the remaining half nitrogen in two divided doses about 30 and 45 days after transplantation. Provide micronutrients as required by the crop. The Broccoli plant has a congenital deficiency, so if it appears in the field, apply boron with foliar spray or water fertilizer.

Firstly, you want to keep in mind the soil condition of the field through semi-annual or annual soil testing before using any method of fertilizer application. No two fields are alike. No one can advise you on fertilizer application methods without considering your soil test data, tissue analysis, and crop history of your field. However, we will list many farmers’ most common fertilization schemes. In most cases, Broccoli requires heavy fertilizer to thrive and produce more than one head per plant. 

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Step 7) Weed management to get more production

Weed control in the Broccoli plant can be achieved with herbicides, mechanical control, and a good crop rotation system. Broccoli competes well with weeds but should be kept free of weeds until the plants have already reached the pre-heading stage. Many pre-transplant and post-emergency herbicides are available for Broccoli, depending on the problem and the Broccoli’s growth stage.

If the level of infection is mild, cultivation can be used to reduce weed problems. Weed management 30 days after transplanting, remove the weed. This weed competes with the crop, which is important for food, sunlight, and wind, keeping the crop free from weeds. Also, rack the soil on the bed, which helps raise the oxygen level to the root zone.

Step 8) Pest and disease management for more Broccoli production

Pests and diseases are a major potential problem in Broccoli production. Some pests in the Broccoli plant are flea beetles, cabbage loopers, imported cabbage worms, diamondback moths, and aphids that damage crops. Monitoring insect populations by traps or scouting will help you determine when you should use pesticides and how often to spray. Many diseases of Broccoli can damage the crop.

Common problems in the Broccoli plant are Black rot, bacterial head rot, blackleg, downy mildew, and Alternaria. These plant diseases can be prevented by developing a good crop rotation program and using disease-resistant varieties. Many pesticides used to produce Broccoli are limited and require a pesticide applicant’s license to purchase them.

Pesticide applicant tests are usually conducted at county extension offices, so you should contact your local office for the dates and times of these tests. When using any pesticide in your enterprise, remember to follow all label recommendations regarding application rates and personal protection equipment (PPE) requirements. Ensure that Worker Protection Standards (WPS) apply to owners and employees.

Step 9) Tips for Broccoli growing taller and flowering (Broccoli bolting)

Broccoli grows taller and begins to bloom at maturity to form seeds and complete its reproductive cycle. It also occurs in response to stress and extreme soil temperatures. Sometimes, Broccoli grows long and bolted before it has a chance to grow big. The Broccoli will grow taller and flower in response: to high soil temperature (much higher than 21°C) and low soil temperature (much below 10°C). 

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Step 10) Tips for growing large Broccoli heads 

• Broccoli needs well-fertilized soil to grow correctly. Broccoli plants need their place to grow well because they are a heavy feeder. 
• Applying them too close will hinder their development. Keep a plant distance of about 3 feet between rows of Broccoli plants. The Broccoli is ready to land on your plates when they become heads. 
• The Broccoli plant needs many nutrients to grow as a fast-growing plant. Your plant will benefit from a monthly dose of rich manure or tea compost. 
• Like other vegetables, Broccoli needs to be well hydrated. Water the plant roots to a depth of about an inch per week. 

Step 11) Why isn’t my Broccoli blooming? 

Timing is one of the reasons why Broccoli doesn’t have a head or a small head. Broccoli likes to be kept cool. Broccoli should be planted early spring for a summer harvest and early fall. 

Step 12) Causes of small Broccoli heads

Broccoli needs constant moisture from the time of sowing to the time of harvest for easy transition from the plant stage, when the plants are growing, to the reproductive stage, when the head is formed. Irregular watering can put pressure on plants, causing them to form small, individual flowers with a bitter taste.

Step 13) Broccoli yield per hectare 

After years of experience, a good yield will be 20 tons per hectare (1 hectare = 2,47 acres = 10,000 square meters). The weight of each Broccoli plant depends on the variety and growing conditions. Broccoli farming, though demanding, can offer significant profits. 

Step 14) Why are my Broccoli plants so tall? 

Broccoli grows taller and begins to bloom at maturity to form seeds and complete its reproductive cycle. It also occurs in response to stress and extreme soil temperatures. 

Step 15) Problems and their control on the Broccoli leaves 

Yellow color spots on the upper leaf surfaces and gray powder on the underside. If there are irregular yellow-brown spots on the upper surfaces of the leaves on your plants and also gray powder or mold on the underside, it is a sign of mold on the underside. A fungus causes the disease. To prevent this problem, you want to improve air circulation and keep your garden free of plant debris. In addition, you can choose to plant resistant varieties and rotate crops. 

Pale yellow leaves – If the leaves turn pale and yellow, and if they bend, the plant may die. It is caused by the so-called “yellow cabbage” fungus Fusarium soil. It affects plants where the soil is warm and is often spread by leafhoppers. To treat this problem, remove infected plants and control the leafhoppers. Also, ensure your garden is free of weeds, as they can prevent disease. It is essential to keep the soil evenly moist but not wet. Make sure to rotate crops. 

Yellow leaves and stunted plants – This symptom shows root cyst nematodes with small shiny springs on the roots. These microscopic, insect-like animals live on a water film that wraps up dust particles. In mid-summer, solarize the soil with clean plastic and rotate the family cabbage crops to prevent this problem. 

In case you missed it: Broccoli Farming; Planting; Care; Harvesting – A Full Guide

Deformed leaves with white or yellow spots – This could signify a Harlequin bug or a stink bug. The symptoms are black, with bright red, yellow, or orange color markings. Harlequin worms are insects that suck liquid from plant tissues, causing yellow and white blotches. You can handpick and destroy insects and eggs. You should keep the garden free of weeds and crop residues, as these are where these insects grow. Stink bugs are green shield-shaped insects that eat fruit. You should remove weeds and garden debris, so they do not attack your plants.

Step 16) Broccoli harvesting tips for more production

Harvest Broccoli in the morning. Cut the Broccoli before it heats up, when the buds are firm, just before the scalp swells. Most varieties of Broccoli are ready for harvest when their heads reach the size of a large fist. If you wait for too long, the buds will open. You can still eat the stalks, but they will be harder. 

The best harvesting time for Broccoli is in the morning, as the head and stalks will be the strongest. Cut about 6 inches of stalks along the heads. Make an angled cut so that water does not accumulate on the cut surface and any side shoots still growing rot. 

The Broccoli is ready to be harvested when the flowers are tightly closed in the middle but begin to loosen slightly around the edges. If the buds start to turn yellow, prune immediately. After that, cut the stem at an angle to prevent rot. Sometimes, the plants produce another head, so keep watering after harvesting. Broccoli heads are usually larger in fall than in the spring crop.

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Organic farming produces crops or meat without synthetic chemicals or pesticides to ensure that these foods do not contain harmful residues. The skills and techniques developed in vegetable gardens and orchards began to be applied to large commercial enterprises. Organic production refers to products made without genetic modification (GMO), routine use of synthetic pesticides or herbicides, fair treatment of animals, and the unification and empowerment of rural communities.

Organic production is the only sustainable option to benefit yourself, your environment, and future generations. Organic producers in New Zealand who want to export their products must comply with national or international standards for their market. Let’s check out more information about how to start organic farming in New Zealand below.

How to start organic farming in New Zealand

Methods of organic farming in New Zealand

• Compost and animal manure are added to the soil as fertilizer. 
• Non-chemical sprays, including boiling water, are used to kill weeds. 
• Some biological methods are used to control pests and diseases (for example, to kill insect predators). 
• Stocks are grazed in ways that make them less susceptible to internal parasites. 

Organic farmers start by focusing on creating healthy soil. It forms the basis of strong, naturally healthy plants and animals and healthy food. Organic foods consistently contain high levels of healthy antioxidants. Organic milk also has a better health profile than non-organic milk. Organic production benefits our ecosystem in many important ways. Organic farms are less polluting, contributing to biodiversity while protecting the health of our waterways.

Well-organized organic soil can also store large amounts of carbon, stabilize climate and make the planet habitable for future generations. Organics also support strong economies. The organic market in New Zealand and around the world is growing yearly. New Zealand’s organic producers are taking advantage of this impressive trend as more and more consumers are looking for healthy, safe food, beverages, and personal care products. 

Certification under organic farming in New Zealand

Organic certification usually involves a farmer who avoids using artificial sprays, antibiotics, and pesticides and applies crop rotation, specific soil management, and animal husbandry practices. It is important to have good records for this process. Although all commercial producers in New Zealand are subject to requirements under the Fair-Trading Act, which covers misleading behavior, there is no specific legislation in New Zealand regulating organic certification, but several, including Demeter International, IFOAM, and BioGro. 

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Organic certification standards mustn’t be food safety standards. Organic products must meet the same food safety standards as all foods for sale in New Zealand. Organics Aotearoa New Zealand’s strategy was to bring New Zealand production in line with the global average growth rate, increasing exports, converting more farms to organic produce, and increasing the volume generated by existing organic farms.

The department produces products worth $ 623 million from approximately 86,000 hectares of certified organic land, while approximately 6,000 hectares of land were in the process of organic conversion, which took three years. The conversion will increase the number of organic producers by 54%. 

Organic certifiers in New Zealand 

To achieve its goals, OFNZ provides an organic certification system for producers supplying the New Zealand market. There are currently five organic certifiers in New Zealand. For organic products grown and manufactured in New Zealand, find one of these logos as a guarantee of organic certification:

• OrganicFarmNZ certification is designed to be low-cost, educational, and supportive for small farmers. Proceeds from the certification process help educate and encourage more people to adopt organic principles in horticulture and farming. OrganicFarmNZ supports local organic food production. It is food grown by the locals for the locals. OrganicFarmNZ provides low-cost organic certification aimed at small producers that sell only in the local New Zealand market
• BioGro has been an important certifier of Organic farming. The goal is to simplify organic certification through innovation that allows producers to display NZ’s most trusted organic logo, allowing consumers to choose a truly organic product. Serve over 860 certified organic producers with a team of organic experts who are committed to helping your business achieve organic certification through our strict organic standards. BioGro provides organic certification for export and local markets.
• Demeter provides biodynamic certification.
• AsureQuality provides organic certification for export and the domestic market.
• Hua Parakora is the world’s first indigenous organic certification.

Types of organic production in New Zealand

Corn and Peas are the major organic crops in New Zealand. Kiwi fruit is the most popular organic fruit. It is challenging to grow apples organically because it is difficult to control insects and black spot fungus without spraying. Organic dairy produces milk, yogurt, and cheese. A small amount of organic meat is prepared, and children’s clothes and blankets are made from organic wool. 

Most horticultural crops are in constant demand in the local market and some in the export market. These crops include fresh and processed Vegetables, Grains, Pulses, Avocados, Berries, and other fruits and nuts. Other areas of development include organic wine, juice, honey, seafood, and cosmetics. 

Organic farming practices in New Zealand

Soil Health

Healthy soil is the main foundation of every organic system and is the cornerstone of organic farming methods. In general, every handful of dynamic organic soil contains billions of microorganisms. These creatures support the health of plants and animals and are silent heroes of every organic farm. Soil management in organic farming can include many techniques to support soil biology, increase fertility and increase organic matter.

Some important organic methods include cover cropping, composting, crop rotation, and grazing management. They also permanently release nutrients to plants, prevent erosion, and host a strong population of beneficial microorganisms. Healthy soil is essential for sustainable crop production and support for our ecosystem. 

Cover crops

Covering crops offers an easy, cost-effective way to use the power of plants to create soil fertility. New Zealand’s organic production system grows core crops from dairy farms to vineyards. The core crop can be any crop – such as cereals, beans, or flowering herbs – whose main purpose is to improve farm health. After growing a covering crop, the farmer can dig it into the soil to improve soil nutrition or crush it as mulch to protect the soil surface. 

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Crop rotation

Biodiversity is the basis of a dynamic organic farm. Organic annual crop farmers practice crop rotation, arranging different crops in the same place over time. Crop rotation helps maintain soil health, as each plant extracts different nutrients from the soil. It also prevents crop-specific pests and diseases from accumulating in one place. 

Compost

Modern agriculture sector uses compost and mulch on annual crops, perennials, orchards, vineyards, and grasslands. Compost improves soil properties, provides nutrients in a stable organic form, promotes plant growth and health, and conserves water. It is important in organic farming, where synthetic fertilizers are not allowed.

Compost improves soil texture, provides a wide range of plant nutrients, and adds beneficial microbes to the soil. The maximum benefits of fertilizers on soil structure (better accumulation, hole spacing, and water storage) and crop yields are usually found after many years of use. Composting is another amazing way for many New Zealand organic farmers to grow naturally.

Fertilizer piles recycle crop and livestock resources, turning farm waste into the ‘black gold’ of soil health. There are numerous benefits to adding solid compost to the soil: it introduces beneficial microorganisms, provides nutrients to plants, and improves the soil’s ability to retain water and nutrients in the future. 

Pest management

According to organic standards, insect pests can be controlled in cultural, mechanical, or physical ways. Addition or introduction of insect predators or parasites; habitat development for natural insect pests; and non-artificial controls, such as lures, traps, and repellent. 

Organic farmers can use chemical tracers to trap insects, disrupt their reproductive cycle, and monitor their population levels. Some traditional cultural methods can be used to protect the crop from pests. It includes crop rotation, intercropping, etc. Mechanical and physical control includes coverage and barriers to farming, harvesting, harvesting, mulching, and organic soil. It turns the soil between crops to include crop residues and soil modification. It also destroys herbs and disrupts insect life cycles. 

Biological pest control in the protection of plants is a method of controlling pests and diseases using other organisms that rely on predation, parasitism, herbivory, or some other natural mechanism with the interaction of active farmers. Natural enemies of terrestrial insects, known as biological control agents, are predators, parasites, and pathogens.

Agents for biological control of weeds are seed predators, herbs, and plant pathogens, while biological agents for plant diseases are antagonists. Biological agents in organic farming can be imported to places where they are not naturally occurring, or farmers can release additional natural enemies by increasing the naturally occurring population.

Number of organic farms are there in NZ

New Zealand’s organic sector, comprising 1,200 organic producers, brands, and stores, grew at an average annual rate of 6.4%.

Future of organic farming in New Zealand 

• The continued expansion of export markets 
• The continued increase in the number of farmers replacing organic products 
• Food processors, distributors, retailers, and exporters are ready to handle organic production
• Researchers researching organic farms, orchards, and horticultural solutions and strategies for organic farms, gardens, and orchards
• Education providers involved in the organic sector

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Requirements for organic products in New Zealand

‘Organic’ is a labeling term used for products manufactured to organic production standards, which a certification body or authority can verify. It is mainly based on minimizing the use of external inputs. For example, they are avoiding or eliminating the use of synthetic fertilizers and pesticides, antibiotics, growth promoters, genetic modification, and irradiation.

Organic handlers, processors, and retailers follow voluntary standards to maintain the integrity of organically manufactured products. Your organic operation requires “comply with depending” on the organic products market. 

Selling 

• Meet the standard regulatory requirements for product types (e.g., dairy, honey, and meat) and 
• Comply with the Fair-Trading Act 1986 when using the term ‘organic’ in labeling and marketing claims. 

Exporting 

• Meet New Zealand standard regulatory requirements for product type – for example, dairy, honey, or meat 
• Meet the requirements of the Official Organic Assurance Program (OOAP) if it is being exported under OOAP
• Meet the export market requirements of the exporting country, which is not covered under OOAP. 

Importing 

All imported organic products must meet New Zealand legal requirements for imported food. Additional requirements depend on the imported organic product type and its final use. 

New Zealand standards for organic production 

New Zealand standards were developed with NZFSA staff and 23 other organizations interested in organic matter. It aims to “find the minimum production requirements, processing, and organic products labeling, that includes plant and plant products, and animal and animal products.”

Although the organic standard is relatively comprehensive, it has not been updated since its publication. Many organizations, including the New Zealand Qualification Authority and the Commerce Commission, use it as a reference document. However, the standard must be updated to apply export certification in context.

Difference between organic and certified organic

Organic products have been certified, checked, and audited by reputable certification agencies such as BioGro. In New Zealand, you can’t count on an organic product to be authentic unless it has an organic certification logo like the BioGro logo on its packaging.

It is essential to be wary of imitations – products that say they are organic and sustainable but can go a long way. New Zealand is currently an unregulated organic market, which means greenwashing is common. Greenwashing is more than just marketing or promoting a more sustainable and organic product. 

The Organics Movement and Organics Advocacy Network 

Trends point to increased demand and productivity of organic food in New Zealand and overseas. In addition to the obvious benefits of market development to organic producers, it challenges the philosophical principles of organic farming and food. The organic sector’s persistent core is called the ‘Organics Movement.’ In contrast, the vast food sector extends to large retail chains and exporters that can carry organic products across a wide range of traditional foods.

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This broad field is called the Organics Advocacy Network. The Organics Movement is philosophically based, while the vast Organics Advocacy Network includes businesses and organizations primarily interested in the demand for premium prices for organic products in the market. The Organics movement may conflict with broader Organics Advocacy Network participants on some issues.

Although not yet particularly clear in New Zealand, this is becoming a challenge in the United States and Europe, where large companies, such as Walmart in the United States and Tesco in the United Kingdom, benefit from consumer demand picking up and offering a range of organic products in their stores.

Some in the organic movement, whose philosophical foundations include the preference for local and small-scale distribution, view it as the ‘occupation’ of the organic market by large corporations. It is viewed as the development of a natural market in response to consumer demand for products with a specific set of additional values.

New Zealand Organics sector

Organic farming is more than just ‘spray-free’ or ‘residue-free.’ Organic food is cultivated naturally without the use of synthetic pesticides or fertilizers. Organic farmers aim to produce healthy food from balanced living soil, and any processing is designed to maintain its natural goodness. Organic food production takes care of the environment. Organic farming has treated animals humanely, and rural communities have been united and empowered. 

New Zealand’s organic sector is growing rapidly. Organics has a market share of $ 280 million or 2.5% of the domestic food and beverage market, with exports adding another $480 million with a total sector value of $ 760 million. Apple is second with $67 million in receipts. Kiwi fruit ranks third with $66 million, and organic wine exports have reached $65 million. 

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As exporters of agricultural products, New Zealand takes its reputation for safety and quality seriously – with a strong regulatory system and an internationally recognized and respected organic certifier. Most of New Zealand’s organic products are transported by highly efficient sea freight.

New Zealand has two IFOAM-approved organic certifiers, working with the Ministry of Basic Industries to verify compliance with environmental standards. Certified organic products from New Zealand are exported to major markets worldwide, including Europe, the United States, Australia, Japan, South Korea, Taiwan, China, and other Southeast Asian countries.

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Curry Leaf is one of the most popular herbs around the world. Curry Leaves are small in size and long, slender, and oval up to a point, averaging a length of 2-4 cm and a width of 1-2 cm. The Curry Leaf plant belongs to the family Rutaceae. These leaves are very fragrant. Curry Leaves have a soft surface, but they are usually removed before serving. 

Curry Leaves is a unique flavor that comes from various spices. It has a beautiful, open growth pattern that makes it attractive in an ornamental garden. If it is a plant in a container, you can take it inside and keep it in a warm place. Let’s check out how to grow Curry Leaves in the USA below.

How to grow Curry Leaves in the USA

Curry Leaf varieties in the USA

In the USA, it will grow outdoors in USDA Hardiness Zones 9-11. Dwarf and miniature plants can be grown indoors if your climate is not sweet and neem-friendly. Dwarf leaves are longer which is slightly lighter in color than full-size plants. They are 12 to 24 inches long and 12 inches wide at maturity.

It is an excellent choice for growing houseplants or containers to decorate your yard, which can also be kept indoors during the winter. Suckers can spread them, and in the right conditions, they can be invasive, so planting in containers or regular pruning of suckers may be necessary. The dwarf variety can be grown year-round in 9-11 zones. 

Gamthi (miniature) varieties grow slowly, and their leaves are dense and fragrant. This variety is about six to eight inches long at maturity, and the leaves are more palatable than the larger varieties. As a dwarf variety, Gamthi grows best in Zone 9-11 or can be grown indoors in cold areas or all year round. 

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Gamthi is smaller than the bony variety and reaches a height of 6-8 inches at full maturity. Although it does not spread quickly, it compensates by producing the most fragrant leaves of all Curry plants. Gamthi Curry plants only need full sun, well-drained soil, and light fertilizer during summer. 

Soil requirement for growing Curry Leaves in the USA 

Plant your Curry plant in well-drained soil. Soil pH between 6.0-7.0 is best for Curry Leaves plant growth. 

Best Curry Leaves planting tips for best results 

When choosing and preparing a place for your Curry plants, choose a place with full sunlight, warm conditions, and well-drained soil. Also, it is not a picker plant to provide. It does not need much water and is semi-drought tolerant. Curry Leaf plants do not need high-quality soil or depend on any specific soil pH level to survive. Stacking may be necessary if airborne plants are planted.

The Curry tree is an overall strong plant that once thrives in ideal sunny, tropical conditions. In cold weather, the Curry tree can only be grown in containers. Let her spend the summer outside and bring her indoors when the cold weather starts. Make sure you have a suitable place indoors for most winters. 

How much sunlight does a Curry plant need? 

The Curry Leaf plant grows well in about 6 to 8 hours of direct sunlight. So, where you want to plant has airflow and direct sunlight for most of the day. It should be moved to the sunny part in the hot summer months.

If the Curry Leaf plant does not get enough sunlight, it will not be able to grow properly. Without enough light, the Curry Leaf plant will not be able to produce enough food to survive. As a result, Curry Leaves may turn pale yellow or fall off the plant. In addition, the leaves lose their aroma and can be thin and pointed. 

Grow Curry Leaves from seed 

You can propagate Curry Leaf trees by planting seeds, but remember that this is not a fast process. Buy fresh, dried seeds for the best chance of the germination process. Old seeds do not grow well. The seed of the Curry plant is the original pit of the fruit, which can be peeled and cleaned, or the fruit can be sown directly into the ground without any effort. Be sure to get fresh seeds for a better success rate. 

Rub the seeds between your hands, which are berry pits, to remove the hard outer shell. If that doesn’t work, put the Curry Leaf seeds in a plastic bag and then roll a rolling pin over them. If using fresh berries, soak them for 24 hours to remove seeds from the inside. After soaking, you can gently rub the flesh and pulp around the seeds. To start the seeds indoors, sow them in one-third of an inch of soil and keep them moist.

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You can help retain moisture by covering the container with plastic wrap and drilling holes, effectively creating a small greenhouse. A soil temperature of at least 20°C is required for seeds to germinate, so use a heat mat if necessary. The seed germination rate for Curry Leaf is very low, so try to plant several seeds on each tray cell to improve the chances of producing a healthy plant.

After the plants emerge, dilute them to one plant as needed. Outside, sow directly into the ground when daytime temperatures are above 18°C. Standard-sized plants should be planted at a distance of four to five feet or the same distance from any structure. Keep the soil moist until the plants appear, in about two to three weeks.

When your Curry Leaf plant is about six months old, it’s time to start harvesting. When a healthy plant forms six or more branches with several developed leaves on each, pinch or cut two of the branches from behind to encourage bush growth. The purpose is to encourage the plant to become bushy with lots of offshoots instead of spindly and tall.

Planting a Curry Leaves tree in warmer regions 

If you live in USDA Zone 9-11, grow it outside. Apply it in a sunny spot in your garden, watering regularly for the next two months. Fill in the white flowers in the first two years to appreciate healthy growth. Once fixed, it will start to grow faster. 

Planting a Curry Leaves tree in cold areas 

Gardeners below USDA Zone 9 or where the winters are harsh should grow it in a container. The best spring for planting. Please put it in a 5-gallon container and upgrade its size as the growth increases. It can tolerate mild freezing temperatures but requires a lot of care in winter; in extreme cold, it sheds its leaves, remains dormant till spring, and starts growing again. 

Field preparation and planting of Curry Leaves in the USA

The main field should be plowed repeatedly. Usually, a distance of 90 to 120 cm is maintained on both sides. One month before planting, pits of 30 x 30 x 30 cm dimensions are dug, and at the time of planting, well-decomposed farm yards are filled with topsoil and compost. Healthy seedlings are planted in the middle of the pits. Then, the pits are joined together to form long edges to facilitate easy irrigation. 

The seedlings are irrigated once every five to seven days for three years and then once every 15 days. Curry plants are generally not fertilized by farmers with inorganic sources. However, for better growth and yield, 20 kg of farmyard manure can be added to each plant in addition to 150 grams of nitrogen, 25 grams of phosphorus, and 50 grams of potash per year. 

Watering the Curry Leaves plant for better growth and yield

Curry Leaf plants do not require much water and are partially tolerant of drought conditions. Giving too much water to the Curry plant is a death sentence. Then, allow the soil to dry completely during watering. During the spring and the less warm months of the year, this plant will thrive if watered once a week.

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During the hot summer season, it may need water every day to ensure that the soil is not too dry in the heat. You will want to reduce the water given to the plant when it is cold outside, as it will be mostly dormant. With this plant, you need to ensure that the roots of the plant do not get stuck in the water. It can cause some problems that will stop its growth.

Young Curry plants are at high risk of root rot. Do not over-water the Curry Leaf plant. Visually inspect to make sure the plant needs water before each watering. Dry soil feels lighter in color, and the container feels lighter in weight. In the spring, just watering once a week is enough. If the plant is watered by rain, delay watering it until it touches the soil above and feels dry. 

Tips for growing Curry Leaves in containers 

Using pots or containers instead of gardens to grow Curry Leaves is better. Most Curry Leaf seedlings and cuttings grow fast and grow well when planted in pots. In addition, placing Curry Leaves in pots allows you to change your position to meet growth needs. Remember that you must select a deep, wide container; otherwise, you will need to transplant your herbs into larger containers as they grow.

This herb will need at least 30-gallon containers by the age of 10. Curry Leaf is a delicate aid that does not correspond to poor-quality soil. Therefore, for your seeds to grow and your plants to grow, you must use well-drained soil. It is recommended that the soil be slightly acidic. Curry Leaves need regular watering in spring and other mild seasons. Fill the container halfway with potting soil.

Remove the Curry Leaf plant from the existing container. If the plant roots grow in a circular direction, gently shake the roots. Put the plant in a new container. Fill the 1.5 to 2 inches below the edge of the container with the rest of the pot mixture and compost mixture. Gently press around the plant base to expel air bubbles trapped under the soil.

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Sprinkle the fertilizer like Blood Meal on the top later. Mix the topsoil well. Gently water around the plant base until you see water run out through the drainage hole in the pot. Place the pot and container in a warm and sunny place. Ensure the Curry Leaf plant gets 6 to 8 hours of direct sunlight daily.

Fertilizer and pruning requirement Curry Leaves plant growth

Curry Leaves do not need a regular dose of fertilizer. Use nitrogen-rich fertilizers in a month or two to increase growth. Also, do not apply fertilizer during the dormant phase of the plant, which occurs in cold areas in winter. Regularly pruning or picking leaves is essential for the growth of fresh plants. Cut dead Leaves and branches from the Curry Leaf plant to preserve it. 

Pests and disease management in Curry Leaf plants

Although the scent of Curry Leaves repels various insects, many insects can stop the plant’s growth. These are scales, aphids, mealybugs, and psyllids. Due to its strong aroma, Curry Leaves manages to keep away many pests and diseases. It usually grows without being affected. However, some pests and diseases can bother you, depending on your climate. It is easy for your plant to become infected; you will see white, brown, or black spots on its leaves and stems. When the leaves become sticky or curly, it also means that your plant is affected. 

Curry plants are generally free of pests and diseases. The strong scent from the plant usually works well to keep away diseases and garden pests, but in some adverse weather conditions, a few problems can arise. Spraying diluted neem or gardening oil on your plants will help prevent pests and diseases. Also, if you notice bugs, spots, bite marks, or other signs of infection, use a saline shower every two weeks instead of regular watering. 

Plant dying or not growing – If your Curry plant is dying, chances are it is not getting hydration problems, pest infestations, soil problems, or too much sunlight. Curry Leaf plants are easy to care for, but if you want to revive them, you must take care of the dying plant as soon as possible.

Things like dry soil, too little light, fungal problems, or neglect quickly lose their strength and wither. Curry Leaves are due to the plant’s growth during the winter (the plant is preparing for the winter), low exposure to sunlight, or low temperatures. Other reasons would be unsuitable soil for plants, above or under water. They usually grow slowly.

Tips for growing Curry Leaf plants faster

Dissolve Epsom salt (magnesium sulfate) by one teaspoon in 1 liter of water and feed the plant when it is dry. Give Epsom salt to the plant every three months. Your plant will grow fast and very well. The Curry Leaf plant will grow green leaves throughout spring, summer, and autumn. 

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Tips for harvesting Curry Leaves

Since harvesting Curry Leaves encourages the growth of new leaves, you can prune the leaves whenever you want. Choose leaves from herbs and use them to add flavor to your cooking. The taste of fresh leaves is stronger than that of dried leaves. 

Do you grow Curry Leaves in California? 

The Curry Leaf tree works well in Southern California and is easy to start and maintain. It prefers a warm, sunny place.

Conclusion

Curry Leaves are a wonderful aromatic herb that is used in many dishes. It is accustomed to growing in the subtropical region, so if you live in the USA, this is a plant that will work best in vital areas from 9 to 11. The plant can still be grown there if you live outside of these regions but will need to be planted in a pot or container where it can be moved inside when it is too cold for the Curry Leaf plant. The above are the steps you can take to grow Curry Leaves in the USA.

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Switzerland is one of the pioneers in organic farming. Organic production minimizes human environmental impact while ensuring that the agricultural system works as naturally as possible. The area under organic farming is expanding rapidly. Before the EU Regulation on Organic Farming came into force, Switzerland was undoubtedly a leader in organic farming and is still so in many areas.

The development of organic farming varies greatly from mountainous areas (10 to 30% of the agricultural area) to plains (about 5%). Let’s check out more information about how to start organic farming in Switzerland.

How to start organic farming in Switzerland

Is Switzerland suitable for organic agriculture? 

Organic agriculture has been growing rapidly in Switzerland for the past ten years. The area under organic farming is expanding rapidly. In terms of area, the most essential organic crops cultivated in Switzerland are vegetables, bread cereals, fodder cereals, and potatoes. The organic products of animal origin are eggs, dairy, milk, and meat, the latter being the most important group of products. Organic products are grown with an average size of about 16 hectares on private family farms. 

Organic production is based on; 

• A farming system maintains and replenishes soil fertility without using toxic and persistent pesticides and fertilizers. 
• Organic foods and beverages are minimally processed without artificial ingredients, preservatives, or irradiation. 
• The use of Genetically Modified Organisms is prohibited in organic farming. “Certified Organic” means that the item is grown according to strict uniform standards certified by an independent state or private organization. 
• Depending on the country, such products are called ‘organic,’ ‘biological,’ or ‘ecological’: to include organic products under Euromonitor definitions, to make the organic aspect part of product positioning/marketing Required. It combines organic food, bakery, confectionery, dairy, ice cream, oil and fat, ready meals, rice, sauces, dressings and spices, snack bars, soups, spreads, sweet and savory snacks, and other organic foods. 

Horticulture products under organic farming in Switzerland

The main products are Carrots, Cabbage, Beets, and Celery. The area allocated for organic greenhouse production is only 26 hectares, of which about two-thirds is used for tomato production. Another important greenhouse crop is cucumber. 

The most important vegetables suitable for organic farming in Switzerland are Aubergine, Broccoli, Carrots, Fennel, Courgette, Cucumber, Pepper, Tomato, Cherry Tomato, Celery, Lakes, Cress, Cauliflower, Radish, Brussels sprouts, Chinese Cabbage, Beetroot, Celery, Red Cabbage, White Cabbage, Green Cabbage, Large Onion.

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The most important fruits are Apples, Apricots, Pears, Cherries, Mixed fruit areas, Peaches, Plums, Blackberries, Strawberries, Blueberries, Raspberry, Elderberry, and Blackcurrants, Red currants, Kiwi fruit, Gooseberry.

Organic farming ordinance in Switzerland 

The organic food demand is growing rapidly in Switzerland. The Swiss Federal Organic Farming Ordinance contains state regulations regarding the production and processing of organic products in Switzerland. It sets minimum standards for organic farming and processing, storing, importing, and exporting organic products.

The processing, marketing, import, and export of organic products and storage are subject to the relevant organic inspection. Organic farm holdings consider natural cycles, keep and feed their livestock ethically, and avoid using chemically synthesized inputs and genetically modified organisms. 

Organic farming organizations in Switzerland

BIOSUISSE Switzerland 

Bio Suisse is a leading organic farming organization in Switzerland. The organic label “Bio Suisse” is distributed in Switzerland. For example, chains of organic food stores, farmer’s markets, and the largest supermarkets like Coop Naturaplan (2,500 products) and Migros Bio (natural products with origin Swiss come from Bio Suisse farms). 

Bio-Swiss Certification – The basis for certification under Bio Suisse Directives is based on an organically valid certification equivalent to the Swiss Organic Ordinance (e.g., EU Reg. Or NOP). In general, the name of the importer of the product in Switzerland who accepts the cost of Bio Suisse certification should also be indicated. 

Government policy on organic farming

Swiss law requires that all agricultural subsidies be at least subject to environmental standards. The minimum environmental standards require: 

• Crop rotation with at least four crops; 
• Measures against soil erosion; 
• Balance in nutritional balance; and 
• High biodiversity at 7% of agricultural area.

In addition, Swiss farmers can choose from various special programs, such as hedges and fallow lands and animal welfare programs. Further reduction in prices will reduce the income of farmers. Therefore, further development of organic farming in Switzerland will not be based on policy. However, the following two factors will remain or become important: 

Organic market growth rate: The total organic food market is growing at an annual rate of twenty to thirty percent. Domestic production is growing at less than 10 percent a year. It should encourage Swiss farmers to meet the domestic demand for organic products. 

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Development of Organic Premium: If producer prices for organic and conventional food are reduced parallel, there will be no additional drive. If organic producer prices fall slower and organic premiums rise (as is common in the EU), conversions will accelerate.

Two forms of direct assistance are available to Switzerland farmers: direct payments to all farmers – organic and non-organic – and payments to organic farmers that produce environmentally and animal-friendly. The Federal Office of Agriculture is responsible for managing this organic system of payments.

The Direct Payments Ordinance in Agriculture contains provisions relating to payments for organic farming. It forms the basis for the distribution of environmentally incentive direct payments in Switzerland and expresses the purpose of Swiss agricultural policy to promote organic farming. There is no federal funding for change. However, five cantonments assist. The gap between regular farm payments and payments available to organic farmers has recently narrowed significantly in recent years.

The number of farms converted to organic farming is hoped to decrease due to market conditions. The amount paid per hectare of land for organic growing farms will not increase much, but the increase in the area under organic farming will increase the total cost. It is expected that due to financial pressures, some cantons will reduce their payments for conversions. 

Swiss Market for Organic Fruits and Vegetables – In the last few years, the supply of organic vegetables in Switzerland has grown exponentially. Rising domestic production and high demand for organic fruits and vegetables have positively impacted the growth of the organic sector. The German-speaking part of Switzerland found that vegetables and fruits were one of the most sought-after organic products before eggs, meat, and milk.

The growing demand for organic food is predicted by several key factors, including food safety concerns, environmental awareness, animal welfare concerns, media attention, the credibility of organic farming, availability of supply, and level of consumer education.

Organic farming practices in Switzerland

In organic farming, farmers choose not to use some of the simpler chemical tools available to other farmers. Production system design and management are critical to farm success. Choose businesses that complement each other and choose crop rotation and cultivation methods to avoid or reduce crop problems. 

The yield of each organic crop varies depending on the manager’s success. Production yields are lower than conventional levels during the change from conventional to organic farming. Still, after three to five years, organic yield generally increases after a transition period of three to five years. 

Soil Health – Soil is the foundation of the organic system and the cornerstone of organic farming methods. Every handful of dynamic organic soil contains billions of microorganisms. These invisible creatures support the plant’s health on every organic farm. 

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Organic soil management can include many methods to support soil biology, increase organic matter, and increase fertility. Key methods include cover cropping, composting, crop rotation, and grazing management. Organic farmers maintain their soil health using fertilizers or other organic matter instead of synthetic fertilizers. Biological fertilizers, such as compost, slowly release nutrients, produce soil organic matter, and increase the soil’s ability to retain moisture. 

Crop rotation – Crop rotation refers to cultivating different crops on a particular land over time. The crop continuity is carefully designed to ensure that soil nutrients are maintained, pest populations are controlled, weeds are suppressed, and soil health is maintained. Crop rotation will cycle through cash crops (such as vegetables), cover crops (grasses and grains), and green manure (mostly legumes).

The exact order of the crops will vary depending on the local conditions, with the key elements of the design being understanding what each crop contributes to the soil. For example, a nitrogen-reducing crop should be applied before a nitrogen-fixing crop. Crop rotation improves the physical and chemical condition of the soil and thus improves the overall fertility. Crop rotation helps control common root and stem diseases that affect row crops.

In Switzerland, as in other countries, the production of organic vegetables in greenhouses is characterized by limited crop rotation and greater reliance on external inputs. It is not only because greenhouses are expensive but also because there are strict regulations for building and using greenhouses. Therefore, farmers use only greenhouses to grow crops with high market demand. 

Cover crops – Cover crops are grown to improve the farming system. Cover crops are usually planted between the rotation of income-generating crops, but they can also be planted simultaneously. Cover crops serve various management purposes and are an integral part of the organic farming system. 

Cover crops mainly add organic matter to the soil and nitrogen in a slow-release way that plants can handle, reducing nitrogen volatilization. Cover crops can also act as mulch if properly managed, improving the physical properties of the soil in just one growing season and attracting beneficial insects and pollinators. 

Green manures – Green manure means mixing green plants with soil enriches them with organic matter. It increases moisture levels and nutrients for microorganisms, thus improving soil quality. 

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Pest management – Synthetic pesticides harm bees and native species. So, organic farmers manage crop pests and diseases in natural ways. The first defense is to grow organic crops from healthy soil, making the plants more flexible. Many organic farmers plant flowers to attract beneficial insects, which feed on ‘insect’ species. Also, safe sprays made from natural materials are allowed. 

Main constraints to market growth in organic farming

Swiss import restrictions are major barriers to market growth in general: Domestic production is protected by trade duties during good domestic supply phases. However, by law, high-duty stages must be combined with low-duty stages. These periods of low trade duty often coincide with periods of inadequate domestic supply (between November and April) and represent the best opportunity to enter the market. There is a parallel range of consumer-related factors that limit the growth of the organic food market:

Price: A price difference between organic products and traditionally prepared food is the most powerful limiting factor on demand. 

Trade and Processing Structure: One of the reasons for the high prices of organic produce is that distribution is often inefficient and involves many intermediaries (minimum storage for a minimum amount of organic produce). With the increasing availability and more efficient distribution, prices will fall compared to conventional production. 

Availability: Many large-scale retail chains still lack a full selection of organic products (such as fruit). The organic range is incompatible with every general consumption trend (e.g., deep-frozen foods or convenience products). There are also products whose potential demand far exceeds the available supply. 

Quality: In some product groups (for example, fruits), organic products do not always meet visual quality standards like conventional products. Organic products are more likely to show aging due to their lower turnover rate. 

Important opportunities and constraints for organic farming in Switzerland

The quotas set by the government limit imports into Switzerland. So, exporters and importers want to understand how these quotas work and identify seasonal opportunities for supply to specific markets where domestic supply may decline. Domestic demand for organic fruits and vegetables will continue to increase. It is unclear whether an increase in domestic supply will meet domestic demand.

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Therefore, the quota may be increased over time. It is especially so because supermarket chains are more involved in increasing demand to meet their organic fruit and vegetable limit and reduce seasonal shortages. The constraint is that Swiss consumers currently prefer locally manufactured products. 

Access to the Swiss market for organic products from developing and transition countries is regulated by equivalence. The production, processing, inspection, certification, and labeling of organic products in these countries must meet the requirements of the Swiss Organic Farming Ordinance. It does not mean that the same procedure has been implemented. It is important to adapt the standards of organic farming to local conditions and use certification bodies in these countries.

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Organic farming is defined in the Australian National Standard for Organic and Biodynamic Products (National Standards) as ‘systems that include what is called biodynamics or biological.’ The basic principle is to produce high-quality food and get the maximum amount of food without using artificial fertilizers or synthetic chemicals. Let’s check out how to start organic farming in Australia

Organic farming requires nurturing and caring for the land for future generations. Emphasis is placed on using renewable resources, conserving energy, soil, and water resources, and maintaining environmental standards. With this standard’s limited use of external inputs allowed, the production cycle is as close as possible. The reason for the growth of the organic farming business is;

• Its health benefits, environmental benefits, 
• Improved agricultural cycles, 
• Reduced pesticide imports and other foreign fertilizers, and 
• Increased employment generation

Consumer demand for chemical-free and environmentally high-quality products is growing in organic farming. Organic food and farming are now widely recognized as economically viable options to meet this demand. With a 25 percent annual increase in organic food retail sales domestically and globally, the market is growing faster than any other food and beverage industry sector. 

The principle of care in organic agriculture encourages the relentless use of resources with future generations and nature in mind. The negative consequences of applied farming technologies should be carefully considered. Careful and timely risk management should control any decision-making. Although innovations may prove useful, followers of organic farming prefer traditional methods of farming that are time-accurate. They combine common sense, reliable knowledge, practical innovations, and pre-chemical local experience.

Choosing a site for organic farming in Australia

The location of your project plays an essential role in any project. The area of ​​your organic farming usually decides how the effort will pay off. The selected sites should be close to clean water sources. Water is the most critical asset in organic farming for crop growth and health. 

The proximity of the organic farming area to the commercial center adds an important dimension to farm management. The organic farm’s proximity to the market includes easy communication for sale. Similarly, it helps spare costs while delivering materials to the farm. 

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Soil management for organic farming in Australia

Healthy soil is an integral part of any farming system. In organic farming, an era of effective nutrition becomes even more important as producers can use only certain approved fertilizers. However, by properly managing inorganic elements and organic matter in their soil and ensuring adequate air and moisture, organic farmers can grow as healthy crops and pastures as any other farmer.

Many inorganic elements have permissible input on certified organic forms, and an extensive range of commercial compounds or single elements is available. Organic matter can be supplied to the soil through compost, green manure or cover crops, well-composted animal or poultry manure, or composted industrial waste free from unallowable contaminants. 

Control of weeds, pests, and diseases for organic farming in Australia

Likely, weed and pest problems will already be identified from experience. It is often the case that dependence on agrochemicals, particularly, increases pest problems, exacerbated by the destruction of potentially beneficial predatory insect populations. Crop rotation is essential for pest control, and using natural predators to cultivate herbaceous plants should be encouraged. The use of plant sprays may be considered.

However, any chemical use by individuals seeking organic certification must be verified by organic standards or in consultation with a certification agency. Removing current agrochemicals to overcome problems such as weeds should now be used primarily through good circulation. However, planting density, stock grazing, and mechanical and thermal weed controls can also be used. 

Equipment requirements for weed and pest control must be met at the transformation planning stage. Although organic farming is generally a low-input system, compost and mineral fertilizers are sometimes used in horticulture. These resources and biological preparations, such as seaweed sprays and fish emulsions, will help with crop nutrition and health. 

Organic standards insist that all off-farm waste be composted before use to reduce contamination and convert nutrients into more acceptable forms. It is important to plan for the transfer to determine what information is needed and how it will be provided. Pest and disease management is achieved through proper circulation, cultural practices, increasing soil fertility, promoting biological control, and direct action with occasionally approved low-toxic pesticides. 

A planned management program will help organic farmers control pests, diseases, and weeds without synthetic fertilizers. Active management and planning are essential to ensure that conventional farmers’ ‘last resort’ chemical control is not required on organic farms. Organic farmers have access to many management tools and methods, some of which are standard practice on any well-organized Australian farm; others are at the forefront of adopting traditional methods (pre-chemical) or new research and technology. 

Good observation skills, willingness to experiment with new methods, and focus on local conditions, including internal variations within a paddock, are common characteristics of successful organic farmers. Management of weeds, pests, and diseases often poses the most problems for organic farmers, during the transition period and after establishing the organic system. Instead of replacing synthetic herbicides and pesticides with naturally occurring products, system design, and management is the key to success.

Methods of controlling weeds for organic farming include cultivation, competition, thermal weeding, solarization, crop selection, sowing density, fertilization, irrigation, hand weeding, suppression, mechanical control, crop rotation, surface mulching, livestock, and biological control. In some cases, natural herbicides such as acetic acid, pine, or citrus oil may be allowed. 

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It is essential to reduce a load of weeds before production, and timely control of weeds when they are small is very important for effective management. Insects are always a major cause of concern on any farm. Organic farms deal with pests through manual pest control, whether planting crops that repel or obstruct certain types of pests or expelling certain pests or other species that minimize the spread of pests on farms. 

Practices of organic farming in Australia

Soil fertility: Crops fight disease more easily, survive droughts, and tolerate pests when they grow in good soil. Organic crop growers add soil fertilizer, animal manure, or green manure to improve soil quality. As soil organisms break down these inputs, they convert nutrients into forms that plants can absorb and produce humus that maintains soil quality.

Organic producers should not apply sewage sludge or biosolids to the soil. In addition, organic crop growers use core crops to protect the land from wind and water erosion. Soil conservation methods include the use of cover crops, mulches, protection crops, contour plowing, and strip crops. 

Crop rotation: Organic crop producers practice crop rotation to interrupt insect life cycles of organic crop-producing insects, suppress soil-borne plant diseases, prevent soil erosion, build organic matter, fix nitrogen, and enhance farm biodiversity. To effectively reduce pests and diseases, farmers usually bring one crop from another crop family, and then wait several years before replanting the initial crop. 

This farming approach means covering the field with any plant for a particular season or perennial, partially between crop rows, or completely. Covering crops deal with soil erosion, improving water filtration and air with their roots. They also remove weeds from the upper parts by hiding unwanted plants from sunlight. 

Intercropping – Many organic farms rely on the natural balance of crops and their environment to produce the best results. Intercropping refers to the interconnection of mutually beneficial crops. Crops can produce different results for the farm, from maximizing crop yields to pest management. Much of the success of an organic farm depends on careful planning and respect for the balance of nature.

Green manures – Mixing green plants with soil enriches them with organic matter, especially nitrogen. It also increases moisture levels and nutrients to microorganisms, thus improving soil quality. The described method of agriculture also reduces the growth of weeds. 

The organic farming industry in Australia

The organic farming industry is encouraged by the shift in consumer preferences towards organic product consumption. Organic product demand in Australia and abroad has increased as consumers increasingly understand the effects of food choices on their health. Another important concern on the choice of organic consumption is the environmental impact because organic production is more environmentally friendly. 

A mature organic industry in Australia that lowers the cost and enhances the quality of the supply of organic products helps make organic food accessible and popular. Another motivation for organic consumption growth in Australia is the high-end organic industry, driven by improvements in the supply chain, improved economies of scale, and higher growth in industry revenue, production, and investment.

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The availability of organic products in general supermarkets and specialty organic retailers is also responsible for this growth. In addition, competition in the industry increases, allowing consumers to enjoy quality products at lower prices. With the global advocacy of the healthy benefits of organic consumption and the growing preference for reliable products with organic certification marks, Australia’s organic industry is predicted to continue the rapid growth trend.

These factors open up huge growth prospects as Australia’s organic industry focuses on the sustainable development of certified organic production. Currently, the fastest-growing organic category in Australia is among the products that are popular in terms of high nutritional value. 

Fertilizer management for organic farming in Australia

It is one of the most important aspects of organic farming. This process involves using the best nutrients to boost your crop growth. Using organic farming methods such as fertilizers, mulching, and biofertilizers will help promote healthy crop growth and soil fertility. Vermicomposting is another great way to introduce important nutrients naturally into the soil.

Because organic farms cannot use chemical fertilizers, they need to know how to fertilize themselves. An interesting way to accomplish this is to use cover crops and green manures. These crops are grown not to sell but to support the rest of the farm. Crops can be composted into organic fertilizer to promote soil health. Of course, other more common organic methods, such as fertilizer and mulching, are used to maximize soil fertility and crop yields. 

Organic certification in Australia

Reasons for Organic Certification are: 

• Protecting consumers from market fraud and deception. 
• Protecting producers of natural organic produce from misrepresenting the organic nature of agricultural produce. 
• Ensure that all production, processing, and marketing stages are subject to inspection and meet pre-determined requirements. 

The organic standards used in Australia are usually owned and managed by private organizations. The paperwork required for certification is difficult for many farmers entering the organic industry. However the rewards of quality assurance and the fact that consumers easily recognize a product as being organic make it worth the effort. 

The National Standard regulates the production and manufacturing of organic products in Australia for Organic and Biodynamic Production. It generally agrees with the definition of organic farming and is a guideline for processing Australian organic certification agencies to develop their own more specific standards. 

An industry organization must be accredited by the Australian Quarantine and Inspection Service (AQIS) before certifying organic work. The organization must demonstrate that its certification program meets all national standard requirements. A certified certifying body must certify all organic products for production, processing, handling, transportation, storage, and sale. The two major certifying organizations are the Biological Farmers of Australia (BFA) and the National Association of Sustainable Agriculture, Australia (NASAA). 

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Certification bodies in Australia 

• Aus–Qual is a relatively new certifier of organic products and products based on the QLD. 
• The Australian Certified Organic is the largest certifier of organic produce and the most recognized by consumers. This logo may only appear on products that meet strict organic standards and are audited annually for compliance testing. While audits are scheduled, 5% of audits are unscheduled so that they can happen at any time. 
• The National Association for Sustainable Agriculture, Australia Limited is the second oldest and second-largest. NASA certifies production as organic or biodynamic. Labels indicate that the product is either ‘Certified Organic’ or ‘Certified Conversion.’

Policies under Organic Farming in Australia

Government policy options generally relate to certification and market promotion, farm conversion stage, and research and development. Many countries also consider subsidizing established organic farms as a good investment, as the environmental costs are lower than the continuity of traditional management practices. 

Organic food processing in Australia 

The two main standards now govern Australia’s production, processing, and labeling of organic food. These are: 

• National Standards for Organic and Biodynamic Production (for Exported Foods) 
• Australian Standards for Organic and Biodynamic Products (Domestic and Imported Foods). 

These organic standards provide an agreed set of procedures for complying with organic food production. It helps ensure the integrity and traceability of organic food products from paddock to plate. The standards include the requirements for the production, manufacture, transportation, marketing, and labeling of organic products in Australia.

Although exported organic products must be certified and meet national organic and biodynamic production standards, Australian standards (for domestic and imported foods) are not required, and certification is voluntary. It aims to help the Australian Competition and Consumer Commission (ACCC) ensure that claims about organic products are not false or misleading. ‘Organic certified production’ means that food is grown, harvested, stored, and transported without synthetic chemicals, irradiation or fumigants.

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Conclusion

Australia has more certified organic hectares of land compared to any other country. It makes up 32% of the world’s total. Australia is a global leader in organic farming based on several factors, with the most impressive being 5,645,000 certified organic hectares – more than half of the world’s certified organic hectares (54%).

The organic industry’s growth in Australia is noticed for its vital connection with the production of certified organic products derived from a widely regulated production process through various organic standards. It indicates the sustainable development of the industry as much attention is paid to product quality. The above information is more helpful for starting organic farming in Australia.

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Dairy farming is an agricultural business involving milk production from domestic animals. Animals used to produce milk on dairy farms are called dairy animals. The dairy business covers 1.74 million hectares and plays an essential role in every regional economy. Let’s check out more information about dairy farming in New Zealand below.

Dairy farming is a major New Zealand business and is New Zealand’s largest exporter. Dairy farms can vary in size – the average number of cows per farm is over 400. Some dairy farms may have more than 1,500 cows. In addition to milking the cow, you will have to do many other things around the farm. For example, you may need to: 

• Monitor the health of the cow and treat the sick animal
• Measure the amount of grass and supplements available 
• Put up temporary fences
• Use tractors and machinery to feed cows
• Feed the animals

NZ dairy features 

The dairy farm business in New Zealand began from small beginnings in the early days of European colonization. New Zealand’s dairy industry is almost entirely based on livestock, with a population of 4.92 million dairy cows. Dairy farmers have been found to have higher levels of anxiety and irritability, depending on how they are measured, than the general population. New Zealand has a Dairy Farmer Wellness and Wellbeing Program funded by Dairy NZ and the Ministry of Primary Industries in New Zealand. 

NZ Dairy features include;

• One of the lowest production costs in any major region producing milk globally; 
• The industry leader in innovation and technology; 
• Among the most efficient and efficient processing industries and supply chains; 
• Favorable climate (ideal temperature and rainfall for growing grass); and 
• Good access to emerging markets. 

The dairy industry in New Zealand 

New Zealand Dairy Farming is known for its low-cost, high-quality pasture production system and high technical expertise. Recently, this position has come to an end as a result of rising land and labor costs. There are less than 5 million dairy cows in New Zealand’s more than 11,000 dairy herds. They bring about ً 19 billion annually to the national economy. Dairy farms in New Zealand are now more sophisticated, with business operations using high-tech systems to assist in decision-making, budgeting, and overall productivity.

The New Zealand Dairy Career Program is unique because it is a fully inclusive training program that provides settlement and ongoing care. It combines industry best practices and practical and formal study programs on job learning that give you industry knowledge and valuable expertise. With an annual export of over $17 billion, the dairy industry is New Zealand’s largest exporter.

New Zealand’s 12,000 dairy farms produce more than 18 billion liters of milk annually, with a total of 1.7 billion kilograms of milk solids (protein and fat). The dairy industry in New Zealand is a major partner in the national economy (7% of GDP). The current major problem for the industry is the lack of cheap, highly nutritious feed for high genetically qualified cows for milk production. Poor productivity of these high-capacity Holstein-Friesian cows; quantity and skill of farm labor; and the environmental consequences of deep dairy farming. 

Benefits of dairy farming in New Zealand

• Longevity: Cow herd life in New Zealand is one of the longest in the world, averaging more than 4.5 milking per cow, and unlike most countries, the phenotypic trend is to increase herd life. 
• Production efficiency: Production per kg / live weight continues to increase. Modern New Zealand cows, despite being about the same size, produce 50 kg of solid milk yearly compared to cows a decade ago. High genetic cows are more profitable for farmers. 
• Environment and well-being: Animals with high genetic makeup divide most of the food they eat into solid milk and less waste. It means more nitrogen in cow’s milk is converted into protein instead of excreted as urine or feces.

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Climate conditions for dairy farming in New Zealand

New Zealand has a temperate climate that favors a variety of pastures and crops grown for dairy. Improvements in technology and irrigation have allowed dairy to spread to non-traditional dairy areas such as Canterbury. They have improved pastures and crops in arid areas such as the Northland. New Zealand dairy farms work with cows that live outside all year round.

So, whatever the weather, you must work out all year round. New Zealand’s weather is different in the summer and winter seasons. Because in the Southern Hemisphere, summers are between December and February, and our winters are between June and August. The northern regions are warmer than the southern regions – but not always. If you work on a dairy farm near the mountains, it will be much cooler than when you work on a dairy farm near the sea.

If you come from a tropical country, getting used to our changing climate and cold, wet and windy weather can be difficult. Dairy farming requires land that grows enough food to sustain the animals, with most farms supplying some feed and nitrogen during the season. The amount of food for your herd depends on the time of year. The cow milks an average of 250 days a year. It means that cows need milk, calves, and paddock in their winter diet. The land can be used: 

• As part of a central farm around the milking shed and infrastructure, or 
• As a support block that allows cows to graze that is not in the milk. 

It is often the case for ground blocks separated from the main farm. 

Farm operations in dairy farming in New Zealand

Dairy cattle feed mainly on grass, supplemented by hay, grass, and other crops during the winter and other times of slow pasture growth. Traditional dairy production areas are the country’s wetlands, including Waikato, the Bay of Plenty, Taranaki, Manawatu, Nelson, Tasman, and the West Coast. Still, increased irrigation has established dairy farms in arid areas such as Canterbury and Otago.

Approximately 56% of dairy farms in New Zealand are run by owners, while dairy farmers run 29%, and contract dairy farmers run 14%. The herd owner is the shareholder who owns the herd and is responsible for employing farm workers to receive a percentage of milk income (usually 50%). Variable order milkers do not own their herd and receive a low percentage (usually 20-30%) of milk income, while contract milkers pay a fixed price per unit of milk.

Land selection for dairy farms in New Zealand

• Select land or area for dairy farms that is elevated from the surrounding. 
• Avoid low ground and waterlogged regions. 
• The soil of the selected land must be fertile as most of the land will be used for fodder cultivation. 
• There must be a good communication for the dairy farm. 
• The selected site should be close to the veterinary hospital or artificial insemination center. 
• The proposed dairy farm must be supplied with electricity. 

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Why dairy farming is important in New Zealand

Dairy farming is widely used in New Zealand and is a major partner in our economy. However, cattle adversely affect the environment; the impact depends on the animal’s type, size, and density. Dairy cattle have an environmental impact than cattle, and both have more impact than sheep. Cattle, especially livestock, emit methane, which contributes to climate change. Cattle can adversely affect local biodiversity and soil health.

Water quality can be affected, as nutrients, sediments, and bacteria from urine and feces can flow into rivers, lakes, and groundwater. It can affect the aquatic ecosystem’s health and the recreational and cultural values ​​of rivers and lakes. It is well known that over the next 50 years, food production must double to meet the world’s growing population and demand for high-protein foods.

On top of that, in emerging economies like Asia, there is a growing demand from the growing middle class, demanding more high-quality dairy foods. New Zealand is a pioneer of performance on the farm, and its products are well regarded as world-class. This demand underpins tremendous growth in dairy production in New Zealand. 

Dairy breeds in New Zealand

Today in New Zealand, different breeds of dairy are used for farming. Finding a breed of cow suitable for your business can depend on many factors like the type of milk, the amount of fat and protein in their milk, the longevity, and hardness of the cow, milk production, feed intake, farm size, and the resources available. 

Some important dairy breeds are Holstein-Friesian (47%, though declining), Jersey (15%), Ayrshire (2%), and some minor breeds such as Guernsey, Brown Swiss, and Meuse Rhine Issel. 

Ayrshire 

Ayrshire cattle originate in southwestern Scotland’s Ayrshire and are found in dairy herds worldwide. Ayrshire is usually red and white, ranging from deep to light shades. They are considered a medium breed, with cows weighing between 500 and 600 kg. 

Brown Swiss 

Brown Swiss cattle, also called Braunvieh, are the oldest of all dairy cattle, dating to about 4,000 years old. Brown Swiss breeders benefit from the best proportion of protein in any breed of dairy milk, which is ideal for cheese production. 

Fleckvieh 

They are known for their longevity, udder health, somatic cell count, fertility, and lactation rate, as their lactating properties have been emphasized in recent years. They also provide an excellent calf for the meat industry, either purebred or more likely to cross with other dairy breeds. They are an applicable breed and have spread all over the world. They are known for their teat health, longevity, somatic cell count, adaptation, fertility, and breastfeeding speed. 

Through breed development in recent years, Fleckvieh’s milk production has begun to compete with pure milk-producing breeds. These cattle are widely used in the meat industry, either purebred or crossbred with other breeds. 

Jersey cows 

Jersey cows make up about 10% of all dairy cows in New Zealand today. Jersey cattle are famous for dairy farming in many countries of the world. 

Guernsey 

They are known to be effective in converting grass into milk, a rich yellow color, and their softness, ease of calving, health characteristics, adaptation to different seasons and management systems, and their due to excessive flow of milk. Guernsey produces high-quality milk while consuming 20% ​​to 30% less feed per kg of milk produced than large dairy breeds. Other characteristics include good adaptation to the management system and climate, ease of calving, easy-going temperate nature, and high milk flow. 

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Holstein Friesian 

The Holstein Friesian is the most common purebred dairy cow, with about 10 million of the 270 million dairy cows registered globally. Holstein Friesian is the most popular purebred breed in the world and makes up 35% of all dairy cow breeds in New Zealand. The most popular dairy cow, Jersey, yields less than half the average of Holstein Friesian. 

Milking Shorthorn 

The Milking Shorthorn herd was established by 1840 and remained the most popular dairy breed in New Zealand until the 1920s, when Jersey overtook it. Their numbers have dwindled since the breed’s rise, but they can still be found in all parts of the country and worldwide. They are known for their longevity, durability, ease of hatching, and fertility, proving to be versatile animals suitable for various production environments.

Health and welfare for dairy animals in New Zealand

New Zealand’s dairy systems already meet the need for breastfeeding in good health, but constant vigilance is needed at both the genetic and managerial levels. Farmers are already adopting technology to reduce environmental stress using dairy and stand-by sprayers, although some people provide shade protection even though it provides physical protection. 

Long walks in large herds can be partially solved by milking once a day while grazing remote paddocks. Using stand-by pads or other forms of housing requires caution as they can exacerbate health and well-being problems if not properly designed and used. Most farmers want to ensure the well-being of their cows and work hard to get it, but they need technology that will enable them to grow herds and well-trained workers and grow. Enable to meet this responsibility in terms of input costs. 

There are specific requirements around taking and allocating water in each area, but as a rule: 

Dairy animals need access to fresh water in all paddocks, and shelter from heat and weather conditions are all permanent. Waterways need to be fenced to ensure that animals are kept out; nutrient management is very important for dairy farms to minimize the potential effects of fertilizers on water quality. Some farms rely on rain as a water source to grow plants and crops, while others have irrigation systems to grow their pastures and crops.

Milk supply in New Zealand

New Zealand Dairy Farming has traditionally used a spring-centered calving pattern to synchronize herd food demand with pasture development and grazing on milk peak production. But all the cows have to be fed completely. This system ensures efficient use of pastures and gives a full break to milking cows for 1-3 months in late autumn and winter.

However, this system creates an unequal flow of milk to processing plants. The spring peak volume means New Zealand uses the plant capacity less efficiently than other countries producing year-round milk. New Zealand’s dairy processing factories use state-of-the-art equipment and economies of scale to achieve high levels of manufacturing efficiency.

However, factories still have a great opportunity to increase efficiency through a year-round milk supply further. New Zealand milk plays an important role in global food security as one of the world’s leading exporters of pure food; New Zealand plays a key role in global food security. New Zealand produces about 21 billion liters of milk each year.

That’s about 3% of the world’s milk production or the equivalent of two and a half million daily dairy surveys for 90 million people. As the world’s eighth-largest milk producer with a population of only five million, it exports more than 95% of New Zealand-produced milk to more than 130 different countries worldwide. 

Investing in New Zealand dairy farms 

NZ offers qualified investors the opportunity to invest directly in dairy farming in the best dairy areas of the country. The core business strategy is to buy quality land and invest in addressing factors limiting productivity, including soil fertility, drainage, irrigation, buildings, and management while achieving environmental growth. The dairy industry in New Zealand encourages smart self-starters who want to start a satisfying career.

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Like most successful people in any industry, successful dairy farmers are willing to try their best. For those who are determined and want to succeed, a career in dairy farming is an option that can be extremely satisfying, enjoyable, and financially rewarding. The recent trend towards large farms and large herds means that everyone who wants to enter the dairy industry has more employment and career options.

Problems and issues for dairy farming in New Zealand

The current major problems for the industry are the lack of cheap, highly nutritious feed for high genetically qualified cows for milk production. Poor productivity of these high-capacity Holstein-Friesian cows; quantity and skill of farm labor; and the environmental consequences of intensive dairy farming. The agriculture industry has responded to these challenges in the following ways. 

• The increasing use of nitrogen fertilizers has increased pasture production, nitrate leaching, and nitrous oxide emissions from fields, leading to research on wintering pads, dietary changes, and nitrification inhibitors. 
• Increasing the use of supplementary feeds has improved milk production per cow but has also increased the total variable cost of the farm, labor requirements, and nutritional losses, thereby improving feed utilization. Research for affordable feeds and Roman modifiers has been promoted. Poor reproductive performance of Holstein-Friesian cows with foreign genetics initially led to the greater treatment of reproductive interventions. Still, greater awareness of welfare issues has encouraged increased use of crossbred Holstein‐Friesian × Jersey cows to improve reproductive performance by heterosis.
• Using large herds and dairies initially allowed for more efficient use of labor. Still, persistent labor costs and availability problems led to some farms adopting once-daily milk and automatic milking system for animal systems. 
• Future developments will include continuous improvement in quantity and feed quality for high-breed cows. Still, more emphasis will be placed on features such as feeding efficiency, health, and survival in the herd. 
• Automating all farm work will be a major feature of future farms to reduce labor costs. Environmental compliance costs will increase in the short term unless research provides ways to reduce carbon and nitrogen losses from grazing and crop systems.

Some other challenges in dairy farming in New Zealand;

Firstly, the challenges of the farm are related to cow, pasture, environment and farm financing, and related breeding issues. Despite tremendous advances in dairy genetics, the industry is concerned about evidence of declining NZ dairy herds and rising levels of mastitis.

Secondly, environmental concerns also pose challenges to the industry. Problems range from competition for water resources, political challenges related to access to resources, determining the appropriate production response to climate change policies, and the growing concentration of farming with large real estate and property groups. 

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Thirdly, capital structure issues are currently debated with capital aspirations for global growth. Some New Zealand farmers are unwilling to reduce their property rights. The challenge of getting rid of the cooperative has increased. There seems to be more flexibility in expanding, artificially growing, and considering a range of property systems in agriculture than in processing and marketing.

Conclusion

In New Zealand, dairy farming plays an important role. It accounts for about 70% of New Zealand’s export earnings, and within the agribusiness sector, the dairy business is one of New Zealand’s largest rural industries. The above steps help to start dairy farming in New Zealand.

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The agriculture sector is a big part of the Australian economy. The Department of Agriculture helps connect all Australians, both urban and rural, through what it does and provides. The industry’s ability to adapt, innovate, and successfully collaborate will continue to support a strong and prosperous Australia with sustainable food security. Aridity or semi-aridity is predominant in most of Australia.

The importance of small operations has also steadily declined. Nearly half of the country’s farm companies now contribute less than a fifth of Australia’s total agricultural output, but about one-tenth of the agribusiness accounts for half of the production. Let’s check out more information about agriculture farming in Australia below.

Importance of agriculture farming in Australia

Historically, agriculture has been as important to Australia’s development as it was to the United States. Australia’s traditional dominance of Wheat and sheep continues into the 21st century. Recently, Australian agriculture has become increasingly diverse. The proliferation of arable land has helped Australia become a leading global exporter of grain, meat, and wool. Australia’s exports dominate the worldwide grain (mainly Wheat and Barley) and wool markets. 

The high productivity of Australian agriculture has largely been due to the development of new technologies and methods. Australia tops the world with 35 million hectares of certified organic matter, accounting for 8.8% of Australia’s agricultural land. Australia now accounts for over half (51%) of the world’s certified organic farming hectares. Despite its difficulties, Australia’s success in becoming a major agricultural power is facilitated by the promotion of its long-term vision policies and agrarian reforms that have greatly boosted the country’s agro-industry.

Badly affected, but also contributes to it. Australian farmers are already exploiting strategies to mitigate the effects of climate change. New research and development of new technologies are underway in Australia and internationally to mitigate the effects of climate change on agriculture and the effects of agriculture on the climate. Australian consumers are becoming more aware of the environmental issues associated with livestock production and are looking for alternative protein sources. 

Agriculture includes cultivating and breeding livestock and crops to support or improve human life. In Australia, with its wide variations in climate and altitude, farmers can produce a wide range of cold, warm, and tropical foods. Recent government estimates show that major agricultural commodities are grains and oilseeds (29.8%), meat (24.0%), industrial crops (Sugar, Cotton, and Wine) (13.5%), wool (7.0%), milk (6.6%) and horticulture (4.5%).

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Australia’s leading agricultural commodities 

Australia is a major exporter of cereals, meat, sugar, milk, and fruits. Landholdings are exclusively large, specialized, owner-managed, capital-related, export-oriented, and connected through the activities of producers’ associations and government organizations. Farmers in Australia provide most of the country’s food, and agricultural products are major exports.

In addition, livestock rearing and crop cultivation are symbolically crucial for a country proud of its vast area, abundant resources, and stable settlers. Australian agriculture is also important internationally. Australia’s leading agricultural commodities are Corn, Cotton, Dairy, Dried fruits, Forestry, Cereals, Rice, Sheep Meat, Sugar, and Wool. 

Benefits of farming in Australia 

Farmers spend many hours cultivating land, planting seeds, and harvesting agricultural products to ensure healthy food for all. It produces food not only to meet their needs but also for many others, not only in Australia but all over the world. 

Low input cost – The initial cost is low due to the rapid development and advancement in technology and science. It mainly applies to farming equipment. For example, large manufacturers are no longer the first choice of many people. Other brands have significantly improved their agricultural machinery, such as cultivators, balers, combine harvesters, small farm tractors, etc. Many small farm tractors are as durable as the world-famous brands. They are powerful, tactful, easy to maintain, and loaded with various features. 

Economic benefits – The economic benefits of being a farmer in Australia are enormous. The importance of farming can be seen every year as it contributes 3% to GDP or 50 billion dollars to the Australian economy. High demand equals high food production, which increases GDP, and the higher the GDP, the stronger the economy. It encourages the Australian Government to allocate significant funds to the sector. There are various government programs designed to support Australian farmers financially. 

Environmental benefits – As a clean environment is essential, many farmers are implementing what is known as natural resource management. Farmers use more organic fertilizers, seeds, and other essential products to grow quality crops. As a result, the negative effects of greenhouse gas emissions have been reduced. In addition, the soil is more fertile, which ensures fruitful harvests. 

Addressing global trends and challenges in Australia

Australia is developing and implementing agtech and foodtech solutions that enable farmers and food producers to manage key challenges. These include increasing productivity while managing limited resources and responding to the ever-changing consumer demand for healthy, easy, and searchable food.

Climate has a significant impact on farm production in Australia. With the recent drought’s end, agricultural produce’s value increased significantly. The impact on some commodities is huge, with rice and cotton production expected to increase by up to 50 percent after the recent heavy rains.

Trends affected agriculture consumers in Australia

Climate change and rainfall trends affect food prices, which vary in agricultural profits and global prices. For example, when livestock fodder prices are high during severe droughts, farmers reduce their stock (de-stock), and meat prices go up. If the more severe predictions come true, climate change will affect where some nuts, fruits, and pastures may grow, affecting livestock and milk production. 

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Encouragingly, the negative effects of agriculture on climate change are leading to a shift in consumer preferences. The market demand for plant-based protein has been growing in recent years. Farmers are embracing the change, and Australians have greater access to plant products that mimic meat and dairy products. 

Australian consumers are deeply interested in the authenticity of their food – called food provenance. For example, consumers who want to minimize their environmental impact and contribute to climate change can find information on the environmental impact of production and subsequent processing and transportation on the farm. Reducing fraud in food labeling will require reliable technology for food product certification. Australia’s agricultural sector is a world leader in developing and adopting these technologies. 

Australia generally has little effect on market prices, the main exception being wool. Cycles in commodity prices have a significant impact on Australia’s economic situation. The biggest fluctuations have been in commodity prices in the agricultural sector, and the underlying trend has been downward in the last 20 years. The farming industry has also developed more attractive products for consumers and their changing needs. 

Australian farmers are innovative and have adopted new technologies and methods to drive continuous productivity growth and respond to the sometimes difficult physical environment. They accept science and technology-based solutions, and their appetite is demonstrated. Farmers and businesses in Australia have developed innovations such as drought-tolerant crops, robust irrigation systems, and technology that can predict yields and recommend better pastures and storage densities.

Impact of climate change on Australian agriculture 

In recent decades, extreme and severe droughts, floods, and the increasing prevalence of temperature changes due to climate change have put more pressure on Australian farmers. In addition to market fluctuations, farmers must now adapt their farming practices to climatic conditions to be more productive and economical. Although climatic trends are complex across Australia, rainfall has generally increased in the north over the past century and decreased in the south.

These trends are accompanied by seasonal events such as increasing periods of drought and increasing frequency of extremes in different rainfall distributions. Climate change is testing Australian farmers, who will have to constantly adapt their methods to maintain the productivity of Australian agriculture. Farmers are already using strategies to mitigate the effects of climate change.

These include non-arable agriculture, where the land is not cultivated before sowing, reducing soil erosion, and maintaining crop pegs, resulting in increased carbon input into the soil. In addition to capturing carbon and reducing greenhouse gas emissions, these approaches improve soil structure and fertility, increase water efficiency, and reduce input costs.

Crops cultivated in Australia

The main crops grown in Australia are Wheat, Coarse Grains (Barley, Oats, Millet, Maize, and Triticale), Rice, Oilseeds (Canola, Sunflower, Soybeans, and Peanuts), Cereal Beans (Lupine and Peas, Sugarcane, Cotton, Fruits, Grapes, Tobacco, and Vegetables. The main livestock products are sheep (wool and sheep), beef, pork, poultry, and dairy products. Exports account for 90% of wool and cotton production, about 80% of Wheat, 50% of barley and rice, 40% of beef and cereals, 30% of dairy products, and 20% of fruits.

Cereals, oilseeds, and grain legumes are widely grown in Australia for human consumption and animal feed. Wheat is the most productive grain in terms of area and value for the Australian economy. Sugarcane is also an important crop grown in tropical Australia. However, the non-subsidized industry is struggling to compete with Brazil’s much larger and more efficient sugarcane industry. 

Australia is a major global producer of many agricultural products, including Wheat, wool, and beef. Large commercial crops include a wide range of grains, Oilseeds, and Beans, including more hardy crops like Rice, Sugar, Cotton, Grapes, Bananas, and Potatoes. Food, wool, dairy, sheep, pig, and poultry are major livestock products. It is accepted that Australia has a strong competitive advantage in agricultural production.

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It results from our size, geography, use of technology, and manpower expertise. As a result, agriculture is one of the Australian economy’s most productive and internationally competitive sectors. Other major crops include Cotton (the second most valuable crop after Wheat), Rice, Tobacco, soft and tropical fruits, Corn, Millet, Oilseeds, and many other items widely used in farming. Horticulture is the growing of horticultural crops that make a valuable contribution to Australian agriculture.

It includes cut flowers such as fruits, nuts, vegetables, and ornamental crops. Most products are sold in Australia, but some are exported. Farmers grow tropical fruits such as Bananas, Mangoes, Avocados, and Oranges, as well as soft fruits such as Apples, Pears, and Grapes. Most cultivated vegetables are Asparagus, Potatoes, Tomatoes, Carrots, Mushrooms, and Onions. Australian macadamia nuts are sold all over the world. 

Agricultural production statistics in Australia 

The physical environment and climate determine the agricultural product distribution in Australia. The traditional large-scale Wheat and sheep production system is fairly evenly distributed between New South Wales, Victoria, South Australia, and parts of Western Australia. Queensland, New South Wales, and Victoria produce mostly beef, and New South Wales has the largest and most numerous poultry farms.

Sugarcane and large-scale vegetable production are almost entirely in the tropical state of Queensland, while Cotton is grown in both New South Wales and Queensland. Tropical fruits like Mangoes and Bananas are grown in New South Wales, Queensland, Western Australia, and parts of the Northern Territory. Farm sizes range from small part-time farms to operations over 5,000 hectares.

Australian farming is generally characterized by large-scale, highly mechanized, and efficient operations, partly because only a small part of the workforce is employed in the sector. Due to its importance in the economy, environmental factors have long been overlooked in the production of agricultural commodities.

In the past, the agricultural sector has carried considerable political weight, represented by Labor and national political parties. Political pressure is mounting to end subsidies and other protections given to farmers by urban dwellers. Australian farmers do not already receive many subsidies from farmers in the United States and Europe. 

Australian farmers manage agriculture with significant risks and variations 

Australian agricultural producers manage significant variability, including highly variable climates and volatile commodity prices. These factors lead to significant variations in farm production and income, more than the experience of farmers in other countries and the experience of business owners in other areas of the Australian economy. In recent decades, Australia has seen a trend toward higher temperatures and lower winter rainfall, directly affecting industry performance.

Estimates of the climate model provide some insight into the extent of the climatic future and the adaptation pressures that farmers may face. Rising input costs and drought were the biggest obstacles to crop development, with only 21 and 27 percent of farmers pointing out that these were not challenges on their farms in the last three years. Rising water costs and low availability ranged from moderation to major challenges for most irrigation.

Challenges in Australian Agriculture 

Agriculture is the most efficient and technologically advanced industry in Australia. Australian farmers have achieved this despite facing significant challenges. Australia is the driest continent and has the world’s oldest, shallowest, and most climactic soil. Farmers adapt to these conditions by developing unique and efficient farming methods. They have been helped by technological advances, which have increased agricultural production and even reduced the number of agricultural workers.

Nevertheless, Australian agriculture still suffers from climate change, which has already negatively affected production. Climate change due to global warming, water scarcity, and land degradation – declining land prices – are serious concerns. Australian agronomists face many challenges, such as climate change, rainfall changes, the need to invest in infrastructure and technology, falling commodity prices, and a severe shortage of skilled labor.

For graduates, an imminent challenge will be to increase agricultural productivity. Already, two-thirds of Australia’s land is devoted to farming, and 90% of that land is used for grazing cattle and sheep. One approach is to increase the amount of arable land available to Australian farmers by thinking creatively about introduced species management, restoration of low-nutrient areas, and the relative sustainability of different crops. 

Agriculture loans in Australia

Agristarter loans

Agristarter loans provide farmers to either help them start their own farming business or plan and implement succession arrangements. 

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There are two types of loans: 

• First Farmer – Loans for those who want to buy, set up, or develop a farm business in which they will keep a single or controlling interest. 
• Succession – Loans can be used for planning or starting a farm business for succession arrangements.

Loans may be used to:

• Buy an existing farm business 
• Set up a new farm business 
• Buying relatives after a farm business succession 
• Pay the costs associated with the classification process
• Pay legal costs or stamp duty.

Individual applicants must: 

• Become an Australian citizen or permanent resident. 
• Intend to contribute at least 50% of their labor to the farm business. 
• Earn or plan to earn at least 50% of your income from the farm business. 

Farm business applicants must:

• Operate as a sole trader or partnership. a trust or a corporation
• Registered in Australia with the Australian Business Number (ABN) for tax purposes and the Goods and Services Tax (GST). 
• Able to repay the loan. 
• Become an Australian citizen or permanent resident. 

Farm Investment Loans in Australia

Farm investments provide loans to the farm business to make the loan farm stronger, more flexible, and more profitable. 

Loans can be used: 

• Strengthen your farm business. 
• Access interstate or markets outside of Australia.
• Prepare for drought, manage it, or recover. 
• Refinance of existing debt
• Repay operating costs or capital. 
• Increasing productivity 
• Funding drought-related activities

What are the eligibility criteria? 

• Become a permanent resident or Australian citizen. 
• Contribute at least 75% of your labor to the farm business (under normal circumstances) 
• Earn at least 50% of your income from the farm business (under normal circumstances) 

Market opportunities in Australian agriculture 

The agricultural sector in Australia is highly productive despite serious challenges. Large areas of the country are unsuitable for farming. Australia receives less rainfall than any other continent except Antarctica, with an average annual rainfall of 16.5 inches (42 cm). Deserts and semiarid landscapes cover much of western and central Australia. The best-watered areas are the east and south coasts of the mainland and the slopes of Tasmania.

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In addition, most of the country’s land is mediocre or poor in terms of world standards. Unlike the great farming areas of other major countries, there is no vast area of ​​rich, adaptable soil. Soil chemical deficiencies are particularly common in Australia. Farmers should apply fertilizers frequently, including large amounts of phosphate and traces of many other nutrients. Export markets account for a large share of Australian Wheat, beef, cotton, sugar, and wool production.

Domestic markets are more important than export markets for mutton, dairy products, coarse grains, pulses, and horticultural crops. About 70% of Australia’s agricultural output is exported. Strong food export opportunities have emerged in the Asian region, with rising living standards and changing food preferences creating more food and a wider demand. For many years, small-scale farming and market gardens have been an important way for Australian families to meet their needs and earn an income.

Although major operations have largely replaced this self-sufficiency, some market gardens still exist on the city’s outskirts, providing perishable vegetables in the local market. The rise of responsible farming and ethical consumerism means that Australians are now more interested in growing their food and understanding where their food dollars are going by making responsible, informed choices in stores or markets.

Conclusion

Agriculture is a very sophisticated and high-tech industry today and has been one of Australia’s most advanced and efficient industries. Please follow the above steps for more information on agriculture in Australia.

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The United States is a market leader in many of the world’s largest crops. Cultivation of cereal crops for other uses, including cereals, human food and livestock feed, industrial starch, and biofuels. Cereal cultivation varies widely in different countries and depends on the degree of economic growth. Other factors include soil type, rainfall, and techniques to promote growth.

Under grain production, land refers to the cultivated area, although some countries report only sown or cultivated areas. Cereals include Wheat, Rice, Corn, Barley, Oats, Rye, Buckwheat, and mixed grains. Cereal production figures relate only to crops harvested for dry grain. Cereal crops harvested for grass or green for food, feed, or silage and used for grazing are excluded. 

There are many reasons why cereal crops are such an important crop. One more of these grasses is available in the world’s different climates. In the northern region, Barley and Rye; in temperate regions, Wheat and tropical regions and in temperate regions, Rice and Maize. They can be cultivated with less effort and yield more. 

Cereals are relatively easy to handle and store because they are low in water, and their food is very expensive. Cereals contain a lot of carbohydrates, plenty of protein, some fats, and any other food plant. There are even vitamins. In modern times the quest for greater crop yields has sometimes sacrificed flavor, and low crop-yielding varieties that may possess quality characteristics are gradually being ignored or even lost.

Cereal farming in the USA

Cereal cultivation practices in the USA

Cereal cultivation varies widely in different countries and depends on economic development. Cereal production depends on the nature of the soil, rainfall, irrigation, quality of seed, and techniques used to promote growth. In developed countries, grain crops are usually harvested by machine, using a combine harvester, which harvests, threshes, and winnows grain in a single passage across the field.

In many industrialized countries, especially in the United States and Canada, farmers usually deliver their freshly harvested grain to a grain lift or storage facility that strengthens many farmers’ crops. In developing countries, various harvesting methods are used to grow grain, depending on labor costs, from small combined harvesters to hand tools such as the scythe or cradle. Crop production systems have developed rapidly over the past century.

As a result, crop yields have increased significantly, resulting in soil degradation and erosion, pollution from chemical fertilizers and agrochemicals, and biodiversity loss. There are also unwanted environmental side effects. Factors such as the Green Revolution have made impressive progress in increasing grain production over the past few decades. However, this development is not the same in all regions.

Sustainable development depends on maintaining agricultural research and education. Grain cultivation varies widely in different countries and depends on the development of the economy. Yield depends on soil type, rainfall, irrigation, seed quality, and techniques used to promote growth. Agriculture is a major sector in many economies, and agricultural activities give food and income to developing countries.

In case you missed it: Post-Harvest Technology of Cereals, Pulses, and Oilseeds

But agricultural activities can also damage natural resources. Efforts to increase productivity through chemical fertilizers, pesticides, and intensive irrigation have environmental costs and health effects. Salting irrigated land reduces soil fertility. Thus, improper use of input for agricultural farming has far-reaching effects.

Then, there is no correct mix of inputs in agricultural land, as it depends on the local climate conditions, land quality, and economic development. Appropriate application rates vary over time and depend on crop type, climate, soil, and the production process used. 

Cereal crops cultivated in the USA

The grass family includes more than 9,000 species worldwide. Thirty-five of them have been cultivated as cereals. Of these, the following are important cereals in the USA. 

Barley farming in the USA

Idaho produced the most Barley in the United States, followed by Montana and North Dakota. In the United States, about three-quarters of what is currently cultivated is used to produce malt. The rest is used for livestock feed or human feed. The human food segment is small (~ 4%) but growing in importance. Barley is also grown as fodder.

In most cases, there are specific types of Barley that are best suited for each of them. Some Barley varieties can be used for more than one purpose, and in many cases, their final use will depend on how they have been managed and the characteristics of the harvest time. High-quality feed barley with high protein levels and test weight is essential for low protein levels and plumpness.

Barley varieties are classified into either six rows or two rows, depending on the physical arrangement of the kernels on the plant. Barley is also called hulled or hull-less because of the beards covering the kernels. Although the six-row barley varieties traditionally grown in North Dakota, Minnesota, and Idaho were predominant, the two-row varieties are currently dominant in those states, as is the rest of the United States, where winter and spring are prevalent.

There are both types of Barley. Most production in the United States uses spring varieties. Growing winter varieties is not an option in the northern United States because the available varieties do not survive the winter. Some important cereal cultivating places in the USA are Idaho, North Dakota, Montana, Colorado, Wyoming, and Washington.

Corn farming in the USA

Corn production has increased over time as more production technologies (seed varieties, fertilizers, pesticides, and machinery) and production methods (reduced tillage, irrigation, crop rotations, and pest management systems). Strong demand for ethanol production has led to higher maize prices and has incentivized farmers to increase maize acreage.

In many cases, farmers have increased the area under maize by adjusting crop rotation between maize and soybeans, which has reduced soybean cultivation. Corn is an essential part of the United States in the significant Cereal group. Maize was thought to have originated in a wild state in the lowlands of southern Mexico and Central America, from where it spread to the Andes, where its cultivation dates back to prehistoric times.

In case you missed it: Corn Farming in USA: How to Start, Production by State, and Cultivation Guide

As annual summer corn, certain environmental conditions are required for proper growth. This plant performs best in fertile, weak, well-drained alveoli, deep, warm river layers, and dry swamps. These soils should be high in organic and nitrogen and should not be cooked. Furthermore, temperature, sunlight, and humidity are limiting factors. Corn primary growing areas are Illinois, Nebraska, Minnesota, Indiana, Kansas 

Oats framing in the USA

Many producers grow oats because they fit into most crop rotations, perform well on various soils, cultivate the soil, and help prevent soil damage. The major oat-producing states are South Dakota, North Dakota, Iowa, Minnesota, Wisconsin, and Nebraska. Oats are usually grown in summer or autumn. Like most crops, a good plant starts with good soil preparation. Oats grow best when planted in dry soil.

Like Wheat, some farmers prepare the soil through cultivation, and some do not depend on the size of their farm. They use machines like tractors and heroes to sow seeds till the soil. Oat seeds are usually planted in early summer or early fall and remain dormant in winter. Because oats require cold weather to grow, they are mostly grown in the northern parts of the Midwest. During the winter, the seeds germinate to store energy until it is time to germinate.

Oat plants finally begin to grow in the spring when the weather is warmer. Oats can be grown under different crop patterns. They can be planted as a companion crop to grass or bean seeds, as a cover crop to prevent wind and water erosion, or for pasture, grain, straw, or all three. Spring or northern white oats are the most common variety in the United States.

Other species are red oats (grown in the south) and gray oats (grown in the northwest). Spring oats are usually planted in April and May. Seedbeds can be prepared with a disc, moldboard, or chisel plow, and the soil must be well-drained. 

Rice farming in the USA

The Rice crop prefers a climate with an average summer temperature of less than 25°C. It grows best on moist soil below with semi-immature subsoil in areas where it can flood. The United States produces abundantly in the southeastern states and California, Arkansas, and Louisiana. American long-grain rice production is concentrated in the south (Arkansas grows about 56–58% of the US long-grain crop.).

California is a major producer of rice, which grows 69-76 percent of the crop. However, Arkansas grows plenty of medium-sized grains, especially in the years when California is experiencing a drought. Louisiana usually grows very small amounts of medium rice. Short-grain rice is grown exclusively in California. All American rice is grown in irrigated fields, which have the highest yields in the world.

In the United States, producers can plant seeds in the air in flooded fields or drill or broadcast seeds in dry fields. California producers sow mainly in flood-affected fields, mainly through the air. In the Delta, most producers drill or broadcast the seed in dry seed, while farmers in southwest Louisiana and the Gulf Coast of Texas sow the seed in the air in flooded fields and drill or broadcast the seed in the dry seed. USA Rice represents rice growers in Arkansas, California, Louisiana, Mississippi, Missouri, and Texas, the six largest rice-producing states.

In California, production is dominated by short- and medium-sized japonica varieties, including crops grown for local climates, such as Calrose, which makes up 85% of the state’s crop. The broad range of rice grown includes long-grain, medium-grain, and small-grain rice. Each year, rice farmers in the USA sustainably grow roughly 20 billion pounds of rice in Arkansas, California, Louisiana, Mississippi, Missouri, and Texas.

Half of the rice crop is eaten in the United States, where 80% of the rice is consumed locally. However, the other half of the crop is exported to more than 120 countries worldwide. The American rice industry provides important jobs in rural areas across the country. The rice industry contributes more than $34 billion annually to the US economy and employs more than 125,000 people in the United States. 

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Sorghum farming in the USA

Sorghum is an important hot crop in the grass family. Sorghum is grown in over a dozen US states but is a major crop in Kansas, Texas, Colorado, Oklahoma, Nebraska, and South Dakota. The average yield for the United States was 69 bu per acre, although production limits change from state to state.

The most commonly planted genotypes in the United States are hybrids, which means that farmers cannot use the saved seeds and expect to retain the genotype performance. Farmers should use impartial ground grant university trial data when choosing a hybrid. In addition to production, resistance to pests and diseases and length of maturity should also be considered.

A desiccant may be recommended to facilitate early harvesting to avoid weather-related damage and bird damage. The USA is the largest exporter of millet, accounting for about 75% of world trade. In the United States and other countries worldwide, millet grains are used primarily for livestock feed and ethanol production but are gaining popularity in the consumer food industry.

The stems and foliage are also used for green harvesting, hay, silage, and pasture. About one-third of the American sorghum crop is used to produce renewable fuels. Sorghum is more tolerant of wet soil and flooding than most grain crops – an interesting phenomenon in terms of its drought tolerance. However, mostly poorly drained, wet soil is too cold for grain sorghum in Wisconsin and Minnesota. 

The nutritional requirements of sorghum are similar to the requirements of com in that sorghum uses relatively high amounts of nitrogen and moderate amounts of phosphorus and potassium. Almost all grain sorghum is harvested with a combine as a standing crop. Combination time will depend on the fall season and the availability of grain drying facilities.

Sorghum grains can be cleaned head-free when the moisture content of the seeds is 20-25%. The seed matures physically at even higher moisture levels. Frost usually kills the tops of the plants and helps reduce moisture. Some hybrids have loose, open heads that speed up field drying. 

Wheat farming in the USA

Wheat is the third-largest crop grown in the USA. The United States produces hard red, soft red, and white winter wheat and hard red and dorm spring seed varieties. Very small amounts of white spring wheat are also grown. Wheat is a staple food grown in the United States. The three main types of locally sown grains are winter wheat, spring wheat, and durum wheat. 

North Dakota, Kansas, and Montana were the top wheat-producing states in the United States. In the spring, plant growth resumes and grows rapidly until the summer harvest. Winter wheat production averages about 70% of total US production. Wheat is best suited to moderate dry temperate climates and is not grown in hot, humid areas.

A climate of at least 90 days and annual rainfall of not less than 9 inches is required. More than 30 inches of rain is harmful. Areas where cool, moist springs merge into warm, bright, dry harvest periods, are usually the best, but different types of Wheat vary in their needs. The major Wheat-producing states are Kansas, North Dakota, Montana, Washington, Oklahoma, Idaho, Texas, Oregon, Minnesota, South Dakota, and Colorado.

In case you missed it: Top 20 Steps to Boost Wheat Yield: How to Increase Wheat Production

Further Wheat classification can be as follows: 

• Hard red winter wheat (HRW), which produces 40%, is mainly used in flour production, which is grown in the highlands. It grows from Texas to the largest producing state, Kansas, and continues throughout the north to Dakotas and Montana. 
• Hard red spring (HRS) wheat (including Dark Northern Spring Wheat is also subdivided) high protein value, and approximately 20% production is preferred for making high-quality bread from North Dakota, Montana, Minnesota, and South Dakota. 
• Soft red winter (SRW) wheat with an average production of 20%, raised in the states of Ohio, Kentucky, Indiana, Washington, Oregon, Idaho, Michigan, New York, and the Southeast; the flour from this type is used in making cakes and crackers.
• White Wheat variety accounts for an average of about 12.5% of production in Washington, Oregon, Idaho, Michigan, and New York states with its flour used in making products of soup noodles, crackers, cereals, and white-crusted bread.
• Durum wheat is the preferred variety for making pasta, grown mostly in the states of Arizona, North Dakota, and Montana, with an average production level of 4%.
• The byproducts from milling the above varieties are used to feed animals.

Rye farming in the USA

The USA is a major Rye producer. Rye is grown here in the USA as a cereal crop, mainly in Georgia and Oklahoma. Cheap and easy to establish, rye outperforms all other core crops on barren, sandy, acidic soils or poorly prepared soils. It is widely adaptable but grows best in cold, temperate regions. Growing taller and faster than Wheat, rye can break the wind and trap snow or prevent rain in winter. For example, rye is one of the easiest crops you can choose to grow. 

It grows well even in very poor soil, which requires little work. It is also much cooler than Wheat. Rye can be grown in wider environmental conditions than any other small grain. Winter rye is the hardest of all grains in winter. Rye usually grows well during the colder temperatures in late autumn and begins to grow much faster in early spring. However, rye cannot survive the winter in potholes or other wet areas where water accumulates form.

In case you missed it: Growing Wheatgrass In Containers, Indoors Information

Cereals planting tips 

The warm-season cereals are grown year-round in tropical lowlands and under temperate climate conditions during the frost-free season. Rice is usually grown in flooded fields, although some varieties are grown on dry land. Grains from other warm climates, such as millet, adapt to dry conditions. Cold cereals are well suited to mild climates.

Most species of a particular species are either winter or spring species. Winter varieties are sown in the fall; sprouts grow and grow vegetatively, then become dormant in the winter. They begin to sprout again in the spring and mature in late or early summer. This cultivation system maximizes water and frees the land for another crop early in the growing season. 

Winter varieties do not bloom until spring because they require vernalization: exposure to low temperatures for a genetically determined time. Where winters are too hot for vernalization or too severe for the crop (which varies by variety), farmers grow spring varieties. Spring cereals are planted in early spring and mature later in the summer without vernalization. Spring cereals generally require more irrigation and produce less than winter cereals.

Conclusion

Cereals have excellent demand in the United States, Cereal farming in the USA is a profitable venture.

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Onions are amazingly easy to grow. Onion is a high-yielding crop. Onion (Allium cepa L.), also called bulb Onion or common Onion, is a vegetable that is the most cultivated variety of the Allium genus. Let’s check out the top 18 steps/ways to boost Onion yield below.

Top 18 steps/ways to boost Onion yield

Step 1: Select the best varieties of Onions for higher yield and profit

Top varieties of Onions are Pusa Red, Pusa Ratnar, Hisar – 2, Pusa White Flat, Pusa Madhvi, Bhima Raj, Bhima Super, Bhima Kiran, Bhima Shweta, Akra Pragati, etc.

Step 2: Selection of quality Onion seeds for good production

Several varieties of Onions are generally grown for commercial purposes. The type of cultivation depends on the type of seed. Some popular Onions include Nasik Red, Prerana, XP Red Onion, Gulmohar, Prema Onion, and Marshall Onion. However, the best-selling varieties of Onion in recent times are Ganga Putra and Ganga Prabha. It is also important to prioritize high-quality seeds to get better yields.

Mahyco seeds, Kaveri seeds, Nuziveedu seeds, Rasi seeds, Krishna Sandhan seeds, Bayer and Syngenta seeds are some of the top seed companies that provide high-quality seeds. The largest varieties of Onions include Ailsa Craig, Expression, Kelsae, Rossa di Milano, Scout, Sierra Blanca, T-448, Walla Walla, Yellow Granex, and Zoey. With proper care, these Onions can grow up to 4 to 6 inches in diameter and weigh up to a pound or more. 

Step 3: Soil management for high Onion growth

Onions can be grown extensively in clay, loamy and heavy soils. Ideally, Onions grow well in red to black clay soils with good drainage capacity. The best soil for Onion crops is deep, greasy loam, moisture retention, and burnt soil with sufficient organic matter. The Onion crop can be successfully grown on heavy soils using organic fertilizer before planting, and the field must be well prepared for Onion farming. Regardless of the soil type, the optimum pH range is 6.0-7.5, but Onions can also be grown in light, alkaline soils. 

Step 4: Onion planting method for more plant growth

Planting Onion sets rather than seeds, simply because the sets are quick to set up and easy to plant. Onion sets are small Onions that ripen in about 14 weeks. They can withstand mild frostbite and have a higher success rate than directly sown seeds or transplants. In general, Onion sets look like small bulbs and are sold at gardening stores. Once they mature, they take on the shape of a full-size bulb.

Choose Onion sets with bulbs 3/4 inch in diameter. Adults develop stiff necks and go into seed. Of course, starting Onions from seed is feasible and may be necessary for colder regions (Zone 5 and above). Seeded Onions need at least 10°C of soil to grow, so they should be started indoors about six weeks before transplanting. 

Step 5: Sowing time for getting more high-quality Onions

Onion is sown from June-July to October-November as the Kharif season crop. In contrast, from November-December to April as the Rabi season crop, Onion is sown as a summer crop from January-February. 

In case you missed it: Fertilizer Management for Onion: NPK Ratio, and Micronutrients

Step 6: The easiest way to fertilize Onions for crop development

Onions are heavy feeders with shallow root systems, so proper soil fertilization is essential for high yields of high-quality Onions. Adequate soil fertility is especially important in areas where the length of the day should be reduced to allow the Onion to grow faster before it becomes a bulb. Different fertility requirements will allow you to easily provide Onions with the nutrients they need.

Onions need timely nutrient utilization for maximum growth and productivity of plants. Choose the fertilizer type and rate to ensure that all the important nutrients are sufficient for high yields. High-quality Onions and the best fertilizer are essential for production. Onions need moderate nitrogen, but nitrogen fertilization is still important because Onions have weak, shallow root systems.

Decaying organic matter provides some nitrogen, so as your soil organic matter increases, your nitrogen requirements will decrease. For Onions grown in moderately organic soil, use 5 1/4 ounces of applied nitrogen per 100 square feet of growing space. You can provide this amount of nitrogen with 4.7 pounds of cotton seed meal, 2.7 pounds of blood meal, or 3.3 pounds of commercial 10-10-10 fertilizer. 

Nitrogen is a major component of various amino acids and proteins important for the protoplasmic constitution, its function, cell division, growth, and photosynthetic activity. Nitrogen fertilizers always increase Onion production. Onions are relatively high in potassium and phosphorus.

Fertilizers provide these nutrients to crops in the form of potash and phosphate. Apply about 2.2 ounces of phosphate and 4.8 ounces of potash per 100 square feet. You can provide adequate amounts of these nutrients with 3 pounds of 10-10-10 fertilizer or 1.1 pounds of the bone meal plus 6 pounds of hardwood ash. 

Step 7: Factors for maximum growth and productivity of Onion plants

Plant density and spacing are essential to determine the size and number of Onion bulbs. Yields are higher where the early leaf cover is prepared and maintained for long before the bulb is formed. Onions have relatively low nutrient efficiency due to their shallow root system with short, short-hairy thick roots. S, it is important to implement a fertilizer program according to these conditions to help achieve maximum yield. Nutrients must be used as frequently and readily available as possible in the root zone. 

Step 8: Crop rotation to maximize yield

Being a shallow-rooted crop, efficient and maximum utilization of all the soil minerals is impossible. Unused nutrients will come out of the bottom and settle in the subsoil. Planting legumes in the next growing season will ensure the use of these nutrients. Thus, it is recommended to cultivate Onions and beans to maintain soil health, maximize nutrient utilization and maximize yields. 

Step 9: Irrigation management to improve bulb yield

The need for irrigation for Onion cultivation depends on various factors, including weather, soil type, irrigation method, and crop age. When the Onion crop reaches maturity (10-15 days before harvest) and begins to fall, irrigation should be stopped, which helps reduce rot during storage.

Modern irrigation techniques such as drip and micro-sprinkler irrigation help save irrigation water and significantly improve bulb production. The Onion crop needs water or moisture to survive and grow. Irrigation for Onion crops starts immediately after planting or sowing and three days after planting or sowing. Then Onions need to be watered periodically to provide adequate moisture for growth and development.

In case you missed it: How To Start Onion Farming, Questions, Answers

A sudden supply of irrigation to the Onion crop can cause the bulbs to burst and reduce the quality of the crop. The Onion crop should be stopped ten days before the last irrigation. Recent irrigation techniques such as spraying and drip can be adapted to provide adequate water to the Onion crop as it will help maintain the required moisture level in the soil.

Step 10: Tips to get big Onions 

Fertilize with nitrogen every few weeks to get larger bulbs. Stop fertilizing when the Onions push the soil, and the bulbing process starts. Do not put the soil around the Onion; the bulb needs to rise above the soil. Onion crops are heavy feeders and need constant nutrition to produce large bulbs. Apply nitrogen fertilizer when planting. Many organic gardeners will apply an inch of fertilizer under each row before planting. Or, dig a trench about 2 inches deep and 3 inches wide in the soil, and then fill the trench with about an inch of compost. 

Feed your Onions a lot of nitrogen to increase the size of the bulb. Since it is a root vegetable, many people think that Onions need a lot of phosphorus; however, nitrogen is your key nutrient to increase the number of Onions. Each leaf that produces an Onion plant means an extra ring on the Onion. In other words, the more plant leaves, the bigger the Onion bulbs. 

For getting bigger Onions, avoid Onion sets and start with seeds. Growing Onion sets can be easy because they have already begun, but when it comes to growing large bulbs, Onion growing from seed is the only way to get the size you want. 

Step 11: How to increase the size of the Onion bulb

Plant density is a very important administrative factor in determining the size of bulbs in Onion crops. However, good crop nutrition can help farmers achieve the desired diameter. Nitrogen, phosphorus, and sulfur are essential for good Onion bulb size. Nitrogen increases leaf area and bulb size – the maximum nitrogen supply is important for Onion size. Nitrogen helps produce leaves and therefore increases the number of Onion bulb scales and the size of the cut bulb.

Because these crops have shallow roots with defective roots, it is common practice to use split nitrogen applications to the maximum. Then, positioning has proven to be more effective than broadcasting. Calcium nitrate is the effective nitrogen source – Trials with calcium nitrate confirm that it is the most efficient form of nitrogen for high yields. It is also the most effective formulation for increasing the size of Onion bulbs.

In case you missed it: Growing Spring Onions – Farming Tips, Ideas, Secrets

Phosphorus allows an increase in the size of the bulb – it is important to have enough phosphorus available to balance the potential storage losses resulting from a high N application rate. It can be used in such a way as to ensure high yields through high nitrogen rates, yet at the same time, there is a slight deterioration in crop quality.

Trials with calcium nitrate confirm that it is the most effective form of nitrogen for higher yields and larger bulbs. Potassium deficiency will reduce Onion production – Onions respond well to potassium, limiting production if limited and better use of nitrogen is allowed. 

Step 12: Thin plants for healthy growth

When Onions compete for sunlight, water, and nutrients, they often fail to produce leaves because they need to grow large bulbs. Each leaf of Onion is equal to a ring on a bulb, so a large number of healthy leaves means a big Onion. If Onions are planted too close, they will compete, resulting in smaller bulbs. Whether it is direct sowing, planting, or Onion sets, Onions should be spaced 3-4 inches apart for maximum growth. 

Step 13: Weed control to maximize crop growth

Onions have very shallow root systems, making them a weak competitor to neighboring herbs. The purpose is to keep the soil around the Onion free from weeds by mulching it with a thick layer of grass clippings, cut leaves, or clean straw. Repeated shallow cultivation between rows of Onions can also be useful. Simple hand tools are often needed; be careful not to disturb the Onion plants. Shallow root systems will break out of the soil with a little provocation, especially when young. 

Step 14: Folding Onion stems for bigger bulbs

Folding Onion stems at the end of summer accelerates the ripening of the bulbs but does not necessarily produce large bulbs. Folding the stems reduces the water that can travel upwards from the bulb, causing water to form as the roots continue to feed the plant. As water forms, it fills the cells in the bulb, spreading faster than leaving them on their own devices.

Although technically, it will not increase the overall size of the bulbs, it will accelerate their growth once they are fully formed, and the plant will often do this on its own in strong autumn winds because the leaves also begin to weaken. Another advantage of folding the leaves is that it produces bulbs that dry more efficiently and last longer.

In case you missed it: Hydroponic Onion Farming – Growing Guide

Step 15: Problems and their control for growing Onion plants

The main problems growing onions may include stunted growth due to poor soil, pests, Onion diseases, bad weather conditions, colorless leaves, withered or withered plants, and poor shape. 

The leaves fade, wilt, and turn yellow; the leaf tips turn brown – Tunnels and cavities in the bulb; the plant may die. Destroy damaged plants after harvesting. Destroy flies during the growing season. 

The leaves turn yellow and wilt; leaf tips die back – Seedlings thicken and become deformed. The base of the bulb is swollen. Nematodes of stem and bulb insects are microscopic insect-like animals living in water encircle soil particles. They enter the roots of plants and emit a toxic substance. Do not plant Onions in locations where Onions, garlic, leeks, or chives have grown in previous years. Parsley and celery are also hosts. Remove and destroy infected plants immediately. Use certified seed. 

The leaves are yellow; the bulbs are soft, watery rot, decay; bulbs can be dark spots. Bulb rot, also known as white rot, is a fungal disease caused by soil. Remove and destroy infected Onion plants. Rotate crops. Plant Resistance Types: Elba, Globe, Grandee, Hickory. 

Step 16: Pests and diseases control for more plant development

Insects can be a major problem in Onion production. Onion maggots and thrips have the potential to reduce or destroy crops in any year. Allium Leaf Miner is a new invasive worm increasingly found in Onions. Monitoring insect populations will help you determine when to use pesticides and how often to spray. 

Numerous diseases of Onions can cause crop damage, especially bottom mildew, purple spots, and white rot. Many diseases can be prevented using good crop circulation systems, high-quality soil with good ventilation, and disease-resistant Onion varieties. Many pesticides needed to grow Onions are used sparingly and require a pesticide license to purchase.

Pesticide application tests are usually conducted in extension offices. When using any pesticide in your enterprise, remember to follow all label recommendations regarding application rates and personal safety equipment requirements. Also, remember that worker safety standards apply to both owners and employees.

Step 17: Harvesting tips for more Onion growth and getting more yield

Bulbs Onion harvesting can begin when the top of the Onion falls off naturally and turns brown. When the Onions reach usable size, they are ready for harvesting. However, for storage, your signal to start the pruning process is when the leaves begin to bend or turn brown at the edges.

The Onion bulb is ready for harvest in 3 to 4 months after transplanting. The falling neck is an important maturity index for Onion harvesting. The best time to harvest Onions is to check if the tops are broken by 60%. Harvesting is done by removing the plants when the tops fall and are still green.

In case you missed it: Onion Seed Germination, Time, Temperature, Procedure

Step 18: Onion yield per acre

Yield is higher when the early leaves are covered, and the fields are maintained long before the bulbs are formed. Generally, the Kharif season yields up to 80-100 quintals per acre and the rabi season yields up to 120-140 quintals per acre. Most dry Onions are usually harvested when one-third to one-half of the tops fall off.

Bulbs are usually removed from the soil after being loosened with a disc. Then they are about 1 inch above the bulb. To prevent rotting organisms from entering the bulb, Onions must be properly treated in the field, in open shade, or by artificial means before storing. Depending on the weather, curing may take two to four weeks.

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