We call that ‘PAD.’ We are running some research on PAD to see if we can read the leaves in the fall and determine the PAD.” You’ll know what your potential ascospore discharge rate is.
Then you’ll know what your inoculant levels are in the orchard right now. You can watch them run through the sorting equipment and you can see what the scab level was. “You should spend time out there to determine what conditions were last fall and look at the apples that the pickers were picking. The end result of the careful monitoring is often reduced spraying levels.Ĭomputers and answering machine recording aren’t actually what makes IPM work, though “Part of the IMP process is for a grower to get a good feel for what’s in the orchard,” John says. Since the development of post infection sprays, John has decided to wait to spray until moisture and temperature conditions are right for an actual infection. Protection is good for five to seven days, according to John. Some orchardists spray a pre-infection protective fungicide when the 5% threshold is reached. The pathologist posts the level of spore maturity onto a telephone answering machine recording that farmers can call. If we have it that means we only have the potential for infection.” The action threshold that we work with is five percent. She’ll look for a percentage that are ready to mature. In late April, I’ll collect seven leaves from each site, send them to a plant pathologist friend of mine and she’ll look at them under a microscope. “We have three sites around Minnesota that have leaves in corrals on the orchard floor. “The Apple Grower’s Association funds a program where we monitor for spore development,” John says. The first part of John’s new thinking on scab has to do with scab spore maturity. Scab is the primary disease needing control at Pine Tree’s White Bear Lake orchard. One of the diseases that IPM has caused John to look at differently is apple scab. Dad was a real nervous guy when I started to get into IPM (integrated pest management) and once we started to look at spore maturity tests it was hard for him to watch it rain for three or four hours and not spray right away.” At first, I did the same and then people started to look at using less inputs. “He’d spray eight cover sprays of insecticide and four or five disease sprays and he’d do it every two weeks. “When I sprayed with my Dad in the mid-70s, he would spray as a form of cheap insurance,” John remembers. Spraying techniques have changed since John was a boy. The farm is now run by the second generation of Jacobsons with some assistance from the senior Jacobsons. All told, Pine Tree markets apples and apple products from approximately 150 acres of productive apple orchard. In 1963 John’s father, looking for a different microclimate to spread his risk and expand his apple variety options, purchased a 90 acre orchard near Preston in southeastern Minnesota. In 1957, when the owner retired, John’s parents bought the orchard and expanded the farm which now includes 400 acres of apples, strawberries, alfalfa, and fallow fields. John Jacobson’s father came to work as a foreman for the orchard’s owners in 1950. The orchard was originally planted in 1904. Being able to learn more about my community.Pine Tree Apple Orchard is on the shores of Pine Tree Lake near the town of White Bear Lake in Washington County. The most enjoyable part of my job was creating relationships with my co-workers and customers. The hardest part of job was re-learning policies. On the same side they were very serious about there jobs.
#PINE TREE APPLE ORCHARD MOVIE#
We would also got get dinner or see a movie once in a while. A lot of policies changed which was a good learning experience. The company also switched owners towards the end of my employment. My management ended up changing and In my opinion my new manager wasn't qualified for the position. My management was very good for the first year and a half. Owning up to my mistakes was also something big that I learned.
#PINE TREE APPLE ORCHARD HOW TO#
I also learned how to work in a very professional environment. I learned proper phone etiquette while doing this. Helping customers with any questions or concerns they may have. The other big aspect of your day was answering the telephone. Your drawer balancing at the end of the day was your responsibility. Balancing your drawer throughout your shift was absolutely necessary. Then the rest of the day would be processing teller transactions for customers. Balancing drawer, teller transactions, telephone, great coworkers A typical day would start with getting my drawer set up.
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