PRODUCTION

Seeds:

The seeds are collected from the trees in October, during harvest season, and stored throughout the winter in a cool place until germination begins. The seeds are then planted in the nursery at a depth of 5-10cm.

Budding:

Budding takes place during the summer months when the trees are around 60cm tall.

Planting:

18 months after budding, the trees are transferred to the orchard with 7 mt by 5 mt spacing and sufficient pollinators are planted accordingly.

Irrigation:

Walnuts are irrigated by a drip irrigation system, an extremely effective way of ensuring water distribution. The water is sourced from dams located on the farm with 200 ton capacity. The main source of water is rain and snow.

Pruning:

Heavy pruning becomes necessary after the tree is six years old and begins to bear fruit, as in order for the ultimate amount of sunlight to reach the tree it requires a crown shape. At the age of 10, the walnut tree reaches its maximum capacity of production. In that period, heavy pruning should be avoided in order to avoid crop loss.

Sanitary Control:

Trees are sprayed from May through August regularly in order to prevent diseases and pests having a negative effect on the crop. In addition, kaolin is used to prevent sunburn.

Fertilization:

Walnut trees need nitrogen during the summers of the first 5-6 years for maximum growth and development.

From the age of 5-6, when the trees start producing fruit, phosphorous and potassium based fertilisers are utilised for maximum quality control.

Every year the farm applies around 1.5/3 tons of locally sourced manure to the orchard in order to ensure soil nutrients remain at their maximum and to aid the tree’s absorption of the fertilizers.

Yield:

The process consists of removing the walnuts from the trees via shaker machines, collecting the walnuts from the ground via harvester machines, removing the green hull in the huller machines, sorting the walnuts on the conveyor belt and finally the top quality walnuts are sent to the drier for drying at the optimum 8% moisture.

This entire process is used in order to ensure maximum quality of taste, appearance and storage potential. The nuts are then categorized into sizes – mammoth, jumbo and large, ready to be offered for sale.