We are entering the critical ‘water stage’; this is the period during which the pecan nuts will stop growing in size and kernal development reaches a maximum.
Take a look at the first image below. The nuts are now almost full size; the critical formation of the kernal is taking place inside the hard shell. Interestingly, the nut center at this time is almost completely liquid, similar to water.
Robert Sandner is the guiding force behind the transformation of this pecan orchard to “Certified Organic“ agriculture. Robert is scouting the tree in the second image for insects; he will determine if the damaging insects are too prevalent, and what needs to be done to control them.
Next, we see another “perfect” day in Quemado, Texas; the dirt borders are up around these trees as we get ready to flood irrigate the orchard.
Marcelo de Stabile (on the left in image 4), recently joined Rio Grande Organics as an agronomist. Marcelo comes to us from Brazil, with a short stop at Texas A&M for a Masters degree. Here, he and Juan are getting ready to spray a molasses/zinc mixture on the trees.
Finally, the sun sets over one of the canals that supplies irrigation water to our orchard. Recent heavy rains in west Texas, including hurricane Emily, haved filled our main reservoir, Lake Amistad, to the top.
Written on Sunday, 07 August 2005 00:00 by Bob Ackerley