California table grapes are still in full swing, but the import season is swiftly approaching. Shipping flow and port delays have been issues in the past. While we don’t anticipate large volumes of Peruvian grapes to arrive until mid to late December, more Peruvian grapes are headed to the US this year. Some companies have already begun shipments, which is historically earlier than normal. In regards to grape volume, this is the first year Peru is set to eclipse Chile in total table grape production. For California, the California Table Grape Commission has dropped their estimate from 97 million total boxes to 92.5 million. Even though the overall volume has dropped, the remaining volume is higher than previous years. This means we should see no shortage of availability through most of December the same as in previous years.
We are officially into our late season varieties on grapes, Allison and Autumn King. The fruit is looking great and we are continuing to harvest a bit ahead of schedule. Planning is already well underway for next year’s planting. Varieties have been selected, plants have been ordered, the new irrigation systems are being designed, and trellis install is in process.
With the tree fruit season winding to a close, now is the time we focus on replenishing the soil for the season to come. Earlier this year, when flowers and leaves were present, tissue and soil samples were taken from the orchards and vineyards. This gave us a snapshot of the plant nutrients status. Samples were studied so that each block could receive a custom blend of fertilizer to keep it healthy and performing at its peak. Now that harvest is almost complete, we continue to replenish the soil with compost. Compost enriches the soil with carbon, nitrogen, phosphorus and potassium, while also improving soil pH and the biological properties.
HMC hosted our annual blood drive. Blood donations are in short supply. We found by providing an opportunity to donate on site, many who would not have the time are able to contribute to the ever-present need for donations. It is always exciting to see people come together from every part of the operation and support such a great cause.
HMC Farms recently had the opportunity to attend the IFG Field Day. IFG is one of the prominent table grape breeders based out of California. The field days are designed to provide growers and retailers the opportunity to view and sample new grape varieties. The feedback and dialogue will help shape the future of the grape breeding program. The most exciting part of the Field Day included touring the new Fruitworks facility, their new research and breeding center. The planted experimental vines are grafted on to several different rootstocks which allows us to analyze each vine’s characteristics and help us decide which variety and rootstocks combination will work best in our soils.
Fall is finally upon us. With the last 100+ degree day behind us we can begin to prepare for the season ahead. Rain is not forecasted in the foreseeable future, but we are prepared. Our late season table grape vines are now covered to protect them from any precipitation we may have between now and the end of harvest. The covers are perforated in the middle so that rain can drip down in the center of the V-trellis without falling directly on the grape bunches. Our late season grape crop is looking to be of great quality, although earlier than normal. The stone fruit season is starting to wind down as we finish up on our last varieties of the year. Our grapes seem to have made it through the recent heat with minimal damage. As the weather cooled off, we experienced some sporadic rain cells throughout the valley. The forecast shows relief from the heat over the days ahead, although we may still have a few warmer temperatures in store this month before the Central Valley finally settles into fall weather.
A group of nutrition experts and social influencers visited our farms recently as part of the Safe Fruits and Veggies Tour. This annual event, organized by the Alliance for Food and Farming, is designed to give these individuals a first-hand look at the care and commitment farmers put into growing safe food. We were able to discuss our sustainability efforts, technology, and our focus on growing delicious, healthy, safe food for consumers around the world with them. We hope that these visitors will help spread the word about the safety and importance of incorporating fresh fruit into a healthy diet.
In 2018 Growing Produce interviewed Jon McClarty and Drew Ketelsen about their innovative new approach to growing tree fruit, high density planting. Four years later they checked in to report on the progress and success of the method that is now the new norm for HMC Farms. “The laughing and snickering, that changed by 2020, and now a lot of people think the whole system was planning for this year, 2022, with the $15-an-hour minimum wage. A lot of people were waiting to act, and we wanted to be proactive,” Drew says. “We’re garnering more curiosity because they are starting to experience what we all know is coming, when labor gets really short.”
A few growers were recently invited to meet with Secretary of the Interior Deb Haaland to explain our position on California water. Fresno County is the number one agricultural county in the United States. We live in a very unique environment that allows us to feed not only a great part of the nation, but also the world.
Governor Newsom just introduced a plan that will prioritize any and all available water, and agriculture is at the bottom of that list. We are concerned about his knowledge of our needs and nervous that this limited resource continues to be divided by increased demand upon less and less water. It is ironic to have to explain to our elected officials the value of food… something which every hungry country already understands.
McClarty Farms has been very diligent in owning and acquiring property in areas of abundant ground water. We have had the rights to this water for over a century. It is often not about availability, but about ownership. We are nervous that we are being legislated by large populations in coastal cities with no knowledge of how food gets onto their table. Permanent crops must be planted years before they are ready to harvest. Water unknowns today are forcing farmers to make decisions that will impact our food supply five years from now. Our obligation is to educate and inform, making people aware of the growing concern we have for our way of life, our own families, and all agriculture-dependent families. We do not want to see bare grocery store shelves or be dependent on imports for our food security. We as farmers have always been innovative and creative, and we will continue to work to solve these challenges. Using available tools, we do everything we can to manage water as efficiently as possible. “Marginal” water-challenged areas are left fallow, while drip irrigation and new technology allows for better water management, determining the perfect quantity for plant needs.
Our job now is to make people understand that we need to share the most important commodity in California… water.
We are tipping and thinning clusters in our table grape vineyards. During this process, each grape cluster is inspected and clipped to reduce the density of berries and obtain a manageable overall bunch size.
At this point, we are getting into a nice harvest groove. Peach, plum, and nectarine harvest is moving right along in our orchards, with flavor continuing to impress across our early season varieties.
Plumsicle™ harvest has begun! As expected, the crop is sweet and flavorful. Plumsicle is available only in limited supplies this year, but we continue to add more acreage to our Plumsicle orchards each year. For more information on Plumsicle, visit our new dedicated website hmcplumsicle.com.
Last week, some heavy winds and precipitation made their way to our farms. This actually kept us out of the fields for a day, which never happens in the summer. The wind blew quite a bit of fruit off of our trees, and some trees even blew over. After a week of days peaking at over 100°F, the forecast finally shows a little relief as we are expected to drop back into the 90s, and potentially a hair below that for the holiday on Monday. In our table grape vineyards, we’ve seen a little bit of burn on the varieties that haven’t entered veraison yet, but nothing compared to last year. Thankfully, this year’s heat wave came a little later, which meant that there was more canopy coverage in the vineyards to offer shade and protection to berries susceptible to sunburn. Our Sweet Bond and Flame red seedless varieties are gaining color, and Ivory green seedless is in veraison. Berries are still sizing up across our vineyards.
April’s weather has been a rollercoaster, bouncing around 20 degrees up and down over a few days more than once. Thankfully, the forecast ahead shows weather conducive to stone fruit growth.
We are thinning stone fruit in our stone fruit orchards. Thinning removes excess, under-sized, or damaged juvenile fruit from our trees. This ensures that nutrients are directed to fewer pieces of fruit, resulting in better size and flavor. It also protects the tree from damage due to too much weight on the limbs. Hail damage is prevalent across the industry in scattered pockets. We’ve discovered hail damaged stone fruit on a couple of our ranches, as well as some damage to the vines in one location where the hail was most prevalent. We’ve been able to remove some of the damaged fruit in the thinning process, but there is a limit to how much that can help.
In our table grape vineyards, the crop looks very healthy. The vines are all pushing strongly and evenly, and we seem to be running a little earlier than last year at this point. Shoots continue to develop, and clusters are forming on the early season varietals in our table grape vineyards. Soon, the clusters will begin to bloom and then set fruit.
Early season varieties are beginning to show some blush. Pictured above is our Krista yellow peach variety, which is now larger than a golf ball. Thinning continues in our mid and late-season varieties, and we’ve begun training young plum trees.
Stone fruit continues to develop in our orchards as we approach harvest. Pictured above is our Zee Fire yellow nectarine variety, which is about a week behind the Krista yellow peach. After weathering last week’s storm, we are eager for the stone fruit season to begin.
After a winter with sufficient chill hours, some of our earliest stone fruit varieties have started to wake up from their winter hibernation as they push the first blooms of the 2022 season. These first flowers bring anticipation for the upcoming season along with the anxiety of knowing that unfavorable weather conditions can now have deleterious effects on the 2022 crop. Blossoms become commonplace around the valley as hundreds of different stone fruit varieties will be in different stages of bloom in late February and early March.
We are in the process of grafting trees in some of our stone fruit orchards. Grafting is a process in which scion wood (a piece of wood from the desired varietal) is bonded to existing rootstock. This allows the new variety to reach harvest more quickly than planting entirely new trees. Different root stocks are beneficial for different reasons, such as drought resistance, increased vigor, or successful growth in a particular soil type.
We’re planting new trees on the blocks of land we’ve spent the last few months preparing for this very thing. Selecting new varieties is a process which requires a lot of research to ensure that only the best tasting varieties make it to our farms, but we also take other factors, such as harvest timing, into consideration to ensure a consistent flow of delicious fruit is available throughout the harvest season.
Unlike peaches and nectarines, most of our plum varieties are not self-fertile and require pollination from another variety to set a crop. Many blocks of plums are comprised of two or more varieties for cross-pollination. Every year we place beehives in our plum orchards to promote the cross-pollination process. Often, we include “bouquets” of a third plum variety in bins near the orchard as a supplemental pollen source.
We’re almost completely done pruning in our plum orchards, and we are busy pruning in our peach and nectarine orchards. Pruning is an important process of the annual stone fruit cycle as we prepare the trees for winter. By removing the older wood from the trees, we not only make way for new fruiting wood for the 2022 harvest season, but we also keep the trees shaped properly.
In our high density stone fruit orchards, crews are using electric pruning shears in order to reach the upper parts of trees without ladders. These electric shears improve efficiency while still allowing our employees to make precise cuts. Eliminating the use of ladders for pruning makes the process safer and reduces the physical burden on our employees.
In the beginning of this month we continued to prepare for new planting in our orchards. Once the old trees are pushed out, they go into an industrial wood chipper. The ground wood is then incorporated back into the soil on our farms. Through this process, we are doing our part to capture carbon in the atmosphere and fix it in the soil. Chipping the wood also eliminates the need to burn old trees, which can have a negative impact on the air quality in the Central Valley. The next step will be to go in and break up the compacted soil (a process we call ripping) and level out the ground.
We are slowly coming to end of table grape harvest with less than 10% of our grapes left to harvest. We are clipping and cleaning bunches during packing more than we had expected in order to remove sunburned berries from the summer heat waves and grapes impacted by October rain. The finished quality of grapes in the box still looks excellent, but additional effort is required to get it that way. Our final production numbers are expected to be a bit less than our pre-harvest estimates as we slowly wrap up.
At the end of this month we found ourselves almost fully prepped to plant new trees in our stone fruit orchards. The next steps toward planting are marking the planting rows and installing the underground irrigation system. After those final tasks are complete, we just need to wait for the nursery to deliver our trees, and we can begin planting in January.
HMC Farms participó recientemente en una cumbre de tecnología agrícola en el Reedley College para determinar las necesidades futuras de la fuerza de trabajo agrícola en los cultivos especializados durante los próximos diez años. HMC Farms es un líder progresista en mecanización y tecnología. Hace años reconocimos que nuestros productos básicos, sensibles al tiempo y a la mano de obra, no son sostenibles tal y como se producen hoy en día. Nuestro papel, para que la fruta de hueso y la uva de mesa existan y sean viables en el futuro, es combinar un enfoque tecnológico con una mano de obra formada. Este año, hemos tomado decisiones sobre qué bloques recoger, entresacar, etc., en función de la disponibilidad diaria de mano de obra, lo que ha dejado la fruta en el árbol y sin recoger.
Vivimos en pequeñas ciudades del Valle Central que dependen de la agricultura, y tenemos una responsabilidad con las comunidades que nos apoyan y en las que crecimos para encontrar soluciones a este entorno cambiante. El propósito de estas conferencias continuas es educar a los colegios comunitarios y exponer nuestra necesidad de una mano de obra que refleje el cambio en la forma en que llevamos nuestro producto a una caja y al mercado. Nuestro objetivo es cambiar los puestos de trabajo básicos, peor pagados y más difíciles por otros mejor pagados, más sofisticados y menos exigentes físicamente. Para que esto tenga éxito, debe haber un esfuerzo de cooperación entre las universidades, nuestra industria y el gobierno para que estos cultivos especializados y las pequeñas ciudades sigan existiendo. Fue alentador ver la celebración del talento y la dedicación que se necesita para que esto tenga éxito. Nuestra forma de vida depende de ello.
Mientras que estamos en el último tercio de la temporada de melocotones y nectarinas, acabamos de llegar a la segunda base de la temporada de ciruelas. Estamos esperando algunas de las variedades con más azúcar del año, como Black Majesty, Red Yummy y, por supuesto, nuestra exclusiva ciruela Holiday de HMC. Las ciruelas rojas Holiday comenzarán a cosecharse a principios de septiembre, y se envasarán y enviarán en octubre.
Los carros autodirigidos Burro están funcionando actualmente en nuestros viñedos de uva de mesa. Después de experimentar con los Burros durante los últimos dos años, esta es la primera vez que los utilizamos para una temporada de cosecha completa. Los burros reducen el estrés físico de nuestros esforzados empleados y hacen que el proceso de vendimia sea hasta un 40% más eficiente, ya que permiten que nuestros equipos se centren en la vendimia en lugar de empujar carros por las hileras de viñedos. Haga clic para ver a un burro trabajando en un viñedo justo fuera de nuestra oficina.
La cosecha de uvas está en marcha en nuestros viñedos en el Valle de San Joaquín de California justo a tiempo para el inicio del año escolar 2021-2022. HMC Farms tiene soluciones de valor añadido que hacen posible proporcionar a los estudiantes las uvas frescas que les gustan. Los niños eligen las uvas con más frecuencia que otros artículos de fruta fresca, lo que significa menos desperdicio en el plato y una mayor tasa de aceptación cuando las uvas están en el menú. Los paquetes de uvas con valor añadido de HMC Farms facilitan el control de la producción y las porciones, ofrecen un importante ahorro de mano de obra y son perfectos para prácticamente cualquier aplicación de servicio.
El desarrollo del color va bien en nuestros viñedos de uva de mesa. Estamos cosechando a toda máquina las variedades rojas y verdes sin semillas de mitad de temporada. Últimamente hemos experimentado temperaturas moderadas en nuestras fincas, lo que es perfecto para el desarrollo de la uva y la cosecha.