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Mrs. Toshiko Otsuka’s Fig Orchard in Japan

I ran across this, a great story, good stuff. Now that's being serious.

http://shizuokagourmet.com/2010/08/23/mrs-toshiko-otsukas-fig-orchard/

Very cool

Yes, very impressive.But she only aims for the main crop?

I love the way the figs look grown that way.......I started my own Step overs this spring.  

Wonder how you calibrate a fig?  She probably means "sizes".

hmm.. japanese hybrid. i wonder what it tastes like. 

Armando:

A wonderful and very informative story.  I love how tailored and ordered all the figs trees are.  Neat, clean, and simple.

Interesting to see the use of reflective Mylar sheeting, that's placed over the root area, to reflect, and intensify the sunlight.  I wonder if this keeps the roots cool, while directing more light to the ripening figs?   Ummmm....I wonder if this Mylar would help ripen figs any sooner in cooler climates, like Zone 6/7?

Did you get a load of how thick the trunks on her fig trees are?  Very interesting growing methods.

Thanks for the article.


Frank

Hehehe, Phig Farming.
I wish i had so much space to let all my Fig trees grow on the ground.

Hi, bullet08. Sorry for my bad English. Since I do not want to spread misunderstanding, please let me comment.

 Masui Dofin is not a Japanese hybrid, is a common type fig, brought from USA. When Masui left California, his friend gave him many kinds of fig cuttings. One of them produces main crop which is about 100 grams, brix is about 15%, and transportable. The name of that cultivar was unknown at that time, so the fig was named after his name "Masui".

ref: http://figs4fun.com/Info/USDA_Accession_Masui_Dolphin.pdf

Quote:
Originally Posted by mizuyari
Hi, bullet08. Sorry for my bad English. Since I do not want to spread misunderstanding, please let me comment.

 Masui Dofin is not a Japanese hybrid, is a common type fig, brought from USA. When Masui left California, his friend gave him many kinds of fig cuttings. One of them produces main crop which is about 100 grams, brix is about 15%, and transportable. The name of that cultivar was unknown at that time, so the fig was named after his name "Masui".

ref: http://figs4fun.com/Info/USDA_Accession_Masui_Dolphin.pdf


Thanks for clearing that up. Unfortunately, it is a common story where people have prematurely given new names to existing varieties.

Hello,  Feigenbaum

Yes, main crop only. In winter branches are strongly cut back. (The first picture of: http://www.ja-sc.or.jp/html/service/consult/2012/20120301111930.html)
Breba is very huge(like LONGUE D'AOUT), but not so sweet.

thank you for the information, mizuyari san.

Hi, BronxFigs

Probably to reflect sun light.
As the color of the skin becomes more darker, the market value goes up.

bullet 08 san, doumo itasimasite.

those step over style, amazinly pruned to allow spaced spurs, like grapes, kiwis.. very interesting.

Google translation left much to desire, but very helpful to understand in addition to the diagrams how the step over is done, also the entire tree is covered in straw for the winter (inside greenhouse). 
The figs , sweet ripe with unique texture is the fruit of appeal , for which it is easy to grow for beginners , in recent years , those who cultivated has increased . "Managing the first year planting ~" , and described the " management of the second year " in the March issue of 2011 in March, 2010 , this time , " the management of the three subsequent years after planting " I will explain .
※ past articles can be found in JA Saitama center website .

1 pruning
Mid- month , I remove the rice straw that had been wrapped around the main branch for protection against the cold . It is a good idea to spread Kabu-moto rice straw was removed .
Then you cut back the results branches were stretched ( second year planting ) the previous year . The position switch back , between 2 and bud ( Section 2 ) 3 buds ( Section 3 ) is the foundation from the base of the branch results . It is a point that case , is to cut a part of a little under 3 buds ( Section 3 ) . [ 1 ]
After you have cut back , applying a healing accelerator to cut , let's prevent die back .


If you want to extend the main branch
In order to extend the main branch , if you attract upward direction ( 45 degrees) the result branch of the main branch tip in the second year , and attracts the horizontal ( mid- March ) the same time as pruning . [ 1 ]
Attractive method is the same as how I went to the second year spring . Defeating a time , because it may break or tear edge , and over 2 weeks , and then attracted to slowly added in batch . Attractant later I return outright , leaving the necessary parts .

Method of Figure 1 ] pruning

2 bud oyster -  NOW THAT MUST BE SOMETHING GOOGLE THINKS IS SEAFOOD.
When it comes to the moon , from near the base of the results of the previous branch was cut back , shoots will occur . ( Remove the others ) from the shoots that occur a lot and choose the bud be the result of the branch this year .
Is performed Imashou Bearing in mind the following ( 1 ) to ( 4 ) ( 1 ) method reaches 3 to 4 leaves , leaving one bud ( 2 ) on one side 40cm, (3) task " Yokome " because there is basic , even bud extending be delayed ( 4) is to leave the "bottom bud somewhat " or , to be carried out by cyclic 2-3 times is the point . [ Figure 2-1 ] [ Figure 2-2 ]
For ( such as the size of the bud ) timely work , please refer to also [ Photo 1 ] the actual photo .

( Is performed by time the bud is now of [ Photo 1 ] ) to leave the bud in [ Figure 2-1 ] one side 40 cm interval


Concept of [ Figure 2-2 ] bud oysters


" Bud leave " and " bud to take " when the photo [ 1 ] bud oysters
Management of three-vessel
In June , when the branches extend a result , and then attracted to the pipe in the horizontal as well as the second year . I suppose about 40cm interval of press etc. result branches on one side . Thereafter , in accordance with the extension of the branch results, attract vertically . [ 3 ]
Once at ( Section 1 per leaf ) 18-20 Section result branches will摘芯the growth near the point .

Interval of branch methods and results of [ 3 ] attracted


4 harvest
Varieties that are grown common in this region , " Masui Dauphine " , harvest time is late October to late August . From fruit set to harvest in 80-90 days , I will harvest from what fruit is downward , the surface is changed to red purple green , flesh becomes soft . Judgment of harvesting stage , so difficult to figs , it is a good idea to check the ripeness by the Cali trial .

5 fertilizer and water management , etc.
Fertilization capacity is different strains of 4th grade and more than lines 2-3 grade . [ Table 1 ]
If the high temperature and dry next , fruit growth is late , leaves became slightly wilting , make the appropriate irrigation . In addition, if the water has accumulated in the Hojo due to heavy rain and long rain , drained promptly , roots let's not subject to moisture damage .

Fertilization system of [ Table 1 ] figs
  
In the case of grade 4 or more case of 2-3 year
The application to early to mid - March basal
• The use of organic fertilizer
• The application in early - mid 4 ~ 5 kg - March 10a per nitrogen component
• The use of organic fertilizer
· 8 ~ 10kg 10a per nitrogen component
2 times the application of July and mid - May top-dressing
• The use of organic fertilizer
• The 2-3 times applied during the early mid- September ~ 10a per 2kg · 5月nitrogen component at a time
• The use of organic fertilizer
• The per 10a 2kg in a nitrogen component at a time
And applied to the soil improvement and December
• The use of garden lime
• The application to 60 ~ 100kg · 12月per 10a
• The use of garden lime
· 60 ~ 100kg 10a per

※ Note: plated on passage and ridges fertilizer , but does not subsequent tillage . (Because it would damage the roots )

6 Managing post-harvest
After harvest , leaves have withered soon as it becomes yellow , but I want to wait without leaves oysters on the way , until the end of November to the fallen leaves naturally .
In early month , as well as application of garden lime , as measures against cold , let's winding to a thickness of about 5cm in the main branch and the trunk the rice straw . ( It does not result in the winding branches were attracted vertically ) until mid- March of the following year , but leave the wound is rice straw

15 brix isn't anything most people are going to enjoy. I prefer figs about 25-30 brix.

Quote:
Originally Posted by fignutty
15 brix isn't anything most people are going to enjoy. I prefer figs about 25-30 brix.


Depends....

sweetness is good, but too sweet and it takes away from other flavors. it's the balance of all the flavors that brings out the unique flavor from different variety of figs. otherwise, we would be all sucking on a sugar cube.

Although, Masui-Dauphine is common in Japan, a Mystery of Masui-Dauphine is that it's original name is unknown. It is said that Dr. Condit regarded "Masui dauphine" as "Sun piero". But no one identified it's origin.

Tree vigor is divided into three, (i) strong, (ii) neutral, (iii), weak.

Because branches are strongly cut back in winter, if a tree vigor is strong, a branch continues growing after budding, as a result, a lot of fruits do not grow. Step over style is applicable to a tree which tree vigor is neutral.  Masui-Dauphine's tree vigor is neutral.

mizuyari san, how do you judge the vigor of the tree? i live in rather warm area, so most of my trees grow well, unless they have obvious issue such as FMV.

my nihongo is only dojo nihongo. arigato. 

Bullet 08 san, please wait for a while.

"doumo itasimasite" means "You are welcome", "Don't mention it", or "Not at all".

well.. i figured that part out :) we do say "dōmo arigatōgozaimashita" after the rei and mokuso. watashi wa kendo shodan detsu. or i think that means i'm 1st degree in kendo. but, i'll wait for your reply. thank you. 

Hello Mizuyari,

Congratulations for your figs and the good deal of information provided

My apologies for moving into a slightly different  subject, but still in the fig area..

It's a question ..:

- Is the black, superb, common fig called 'Hirta du Japon' still cultivated over there ??

Thank you

Francisco

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