Questions and Answers
All you ever wanted to know about organic fruit farming – here you will find answers to your questions.
Current: Shipment versus long-term storage of regional apples
What is organic fruit farming?
Are pesticides also applied in organic fruit farming?
What is meant by "scab-resistant" apple varieties?
Do organic apples grow on big trees, like they used to?
Why "frost-protection irrigation"?
Is organic actually better?
Why do apples still taste freshly-picked in late Spring?
Optically there is hardly any difference between Augustin apples and conventional ones. Are they really "organic"?
Why are organic apples not as cheap as apples cultivated according to conventional methods?
Why have the good old apple varieties actually disappeared from the market?
What is the best way to store organic apples?
The skin of some apples is shiny and has a fatty feel to it. Have these been waxed?
Current: Shipment versus long-term storage of regional apples
According to an ever-recurring array of press releases, well-travelled apples from the southern hemisphere have a more favourable energy balance during spring than regionally produced apples. These releases claim that long-term storage uses up more energy than shipment. This may actually be the case during very specific and individual situations during springtime. This publicly effective information (e.g. from BASF) is focused on the respective amount of energy which is used up and not on what kind of energy is being used and its ecological relevance. While transport ships always burn fossil fuels, the Augustin Fruit Farm KG uses renewable energy for its long-term storage. Furthermore, their long-term storage facilities have recently been equipped with state-of-the-art, energy-saving technology and systems for heat recovery.
What is organic fruit farming?
Organic farming is an exceptionally environmentally friendly and resource-saving form of agricultural production. As opposed to conventional or even integrated farming, organic farming consistently renounces the use of chemical and synthetic pesticides and mineral fertilisers. In integrated farming these substances are not systematically applied but according to demand nevertheless – when, for example, a specific threshold value, with regard to parasites, has been crossed.
In organic farming the fertility of the soil is maintained by means of effective composting and / or the farms' own fertiliser. Weed, disease and pest control are carried out by means of biological procedures. Even the plants and seeds which are used are grown by means of organic agriculture – GMO-free of course (http://www.soel.de).
Dierk Augustin, who is familiar with both agricultural production methods on a first-hand basis and who made a conscious decision for organic fruit farming, says "Today we have to think more while we work, than we used to."
The practical differences between organic and integrated fruit farming:
- By means of effective composting and sowing, the humus content of the soil is increased and a good crumb structure is achieved.
- Flowering plants – flowering herbs can be left standing for a long time.
- Food for insects – flowers of self-sown and wild plants are a food source for a balanced insect fauna.
- Farming without herbicides – areas under trees are weeded mechanically.
- Combating apple scab – algal compounds, sulphur and copper for facilitating antifungal processes
- Storage – strengthening the apple before storage by means of natural substances, such as field horsetail
- Going organic creates jobs!
Every organic fruit farm undergoes two inspections: on the one hand, by its organic association (for Augustin this is Demeter), on the other by the EG-Kontrollstelle (EC checkpoint). The legal provision for this is included in the "provisions (EWG) no. 2092/91 about organic agriculture and the corresponding identification mark of agricultural production and foodstuffs", in short EU regulations on organic farming (EG-VO http://www.europa.eu.int).
The fruit harvest on organic farms is approximately 33 % less than on comparable areas, which are cultivated according to integrated agricultural methods. Furthermore, the workload is also higher. Nevertheless, the Augustins have, as far as is possible, managed to accommodate their customers regarding price management for many years, while still maintaining cost-effective production.
Photo: The stirring of Demeter compounds
Are pesticides also applied in organic fruit farming?
So-called "spraying" is often equated with "spraying poison" and this results in a general aversion to mechanical processes, which have nothing to do with what is contained in the actual implement.
The use of the following is strictly prohibited in organic fruit farming
- chemical and synthetic fungicides for combating fungi
- chemical and synthetic insecticides for combating insects
- herbicides for combating weeds
- hormones for thinning out flowers and accelerating the ripening process
Copper and sulphur (which occur naturally in apples as trace elements) are sprayed onto the apples in order to combat apple scab, neem (extracted from the seeds of the neem tree) is sprayed to combat aphids, quassia against attacks by the apple sawfly, algal compounds and vinasse as a nutrient supply, hot-water treatment against storage rot, rock flour to stimulate the production of phenols in order to promote resistance.
Currently there are not enough natural pesticides available to combat every type of pest: woolly aphid colonies are therefore only sprayed with sharp jets of water. Furthermore, the Augustins also experiment with homeopathic compounds which they manufacture themselves.
For the Augustins, organic farming not only comprises the exchange of chemical and synthetic substances for organic ones, but working towards increasing plant resistance to diseases by means of holistic processes such as maintaining the health of the soil and the facilitation of beneficial organisms through biotopes and flowering areas.
What is meant by "scab-resistant" apple varieties?
If the apples and often also the leaves are covered with roundish black spots, it points to the fact that the trees are under the attack of apple scab, the most feared type of fungus in the fruit farming business. The reason for this fear being that once a fruit has been infected it is impossible to get rid of the fungus. The apple scab continuously ejects spores, which then germinate. The spore capsules can even survive over winter, whereby the vicious circle can begin anew in the following year.
This is why it is important to spray the orchards preventatively during spring, when it is warm and moist.
This means that organic farmers are constantly on the alert, because there is nothing they can do once infection has already taken place. In conventional agriculture it is possible to kill off an infection afterwards, by means of chemical or synthetic substances. In organic fruit farming, copper and sulphur are the only available preventative substances. However, as spraying is always associated with extra work and costs and it is generally better not to spray the orchards at all, an increasing number of apple-scab resistant apple varieties are being planted. Especially in the former socialist countries such as the GDR or Czechoslovakia, research in this direction has been conducted for decades, due to the lack of synthetic pesticides in these regions.
Now an abundance of new and delicious scab-resistant varieties, such as Dalinbel or Topaz, are available. Every consumer can contribute to the establishment of these new and tasty apple varieties on the market, by means of their "own personal vote at the sales counter".
Do organic apples grow on big trees, like they used to?
No. In organic apple farming "small-crowned" trees with slow growing roots are used. The big seedling trees are beautiful and have a positive impact on the landscape but their fruits are not as mature and tasty as those from the "small-crowned" trees which we use.
Type 9 (specialist term in fruit farming, means tree with slow growing root) also provides organic fruit farmers and apple consumers with a variety of advantages:
- The entire production process is easier if it can be carried out from the ground and not from a tall ladder.
- Many more fruits hang in the sun (approx. 80 %) than on a big tree (approx. 20 %). As a result they have a better colour and taste.
- The fruits are situated much closer to the trees' central axis (trunk) and are therefore more regularly provided with nutrients.
- Rock flour is sprayed in order to stimulate the production of phenols (antibodies against fungus) on the skin. This can be much better applied. The apples are more resistant.
- Experiments at the Fruit Farming Research Centre in Jork have shown that the first harvest of organic apples, that is, the apples which have ripened in the sun, are just as suitable for storage as conventional apples, that have received a chemical or synthetic storage treatment. Therefore, our aim has to be to produce as many sun-ripened apples from small trees as possible, in order to generate natural protection against storage fungi.
Why "frost-protection irrigation"?
It is not unusual for late or night frost to occur in May or even June, when the blossoming season has already begun. This can destroy a large part of the blossoms or damage already existing fruits. As soon as temperatures drop to below zero, the sprinkler system is turned on in order to supply the entire orchards with water.
The water around the blossoms freezes, whereby heat calories are released and the sensitive flowers are enclosed by a frost-resistant protective shield. Irrigation has to continue until the outside temperatures have risen to above zero again.
Therefore during long frost nights long icicles form and one is able gaze in wonder at bizarre shapes in the morning sunlight.
It is well worth it for the Augustin farm to be situated in an area which is so abundant with water. Over the course of the years, three reservoirs were built in order to provide enough water for frost nights. However, the reservoirs are not only used for irrigation purposes. The Augustins have planted an array of local trees around the reservoirs, their banks are lined with a collection of rare plants and their waters teem with frogs, pike, bass and a variety of other organisms.
Is organic actually better?
Is organic better? According to the Sunday Times, the result of a four-year study, which cost 12 mill. British pounds, will finally put an end to many years of heated debate and could change the governmental perspective that organic food is nothing more than a lifestyle. In this study it was discovered that organic fruit and vegetables contain over 40 % more antioxidants. Scientists assume that these are responsible for lowering the risks of cancer and heart diseases, two of the main causes of death in Great Britain. They also contain a higher proportion of minerals such as iron and zinc. Professor Carlo Leifert, the coordinator of the project, which was supported by the European Union, has commented that the differences are so striking that even people who do not consume their daily recommendation of five portions of fruit and vegetables, partake of enough important ingredients if they consume organic food.
Original text from the The Sunday Times 28 October 2007
Why do apples still taste freshly-picked in late spring?
When the apples are harvested in Autumn they are picked from the tree and directly packed into 300 kg wooden boxes. Rotten apples are simply dropped or sorted out. The full boxes are then stored in the CA/ULO cells.
What is CA/ULO?
CA stands for "controlled atmosphere" and ULO for "ultra low oxygenium", which means extremely little oxygen. When a cell is full, it is tightly sealed.
The apples use up the oxygen until only 1,2 % (instead of the usual 21 %) is contained within the cell. Now the apples' metabolism slows down to a minimum - in this state of "hibernation" the apples remain fresh for months on end.
The atmospheric conditions in the storage cell are measured and controlled by means of a computer. Humidity lies at 93 % and the temperature, depending on the variety, lies between 2 and 5 degrees Celsius.
This is why Augustin's organic apples still taste as if they have just been picked, even in April.
Optically there is hardly any difference between Augustin apples and conventional ones. Are they really "organic"?
An organically produced apple does not necessarily have to be wrinkled or blotchy.
The Augustins work hard all year round in order to achieve this:
- Winter pruning provides trees with the correct shape.
- In spring plant protection treatments are carried out in order to protect the fruits against pests and fungi.
- In June, when the apples are hazelnut-sized, every tree is thinned out by hand. Fruits which are too many, too small or infested by pests are cut away with pruning shears.
- In July/August summer pruning takes place: all the shoots which prevent sunlight from reaching the apples, are cut or torn out. At the same time attention is once more paid to overabundant or infested fruit.
- In Autumn: a tree is never harvested all at once but always in 2-3 stages. In so doing, the less exposed fruits are gradually able to acquire a better colour and ripeness.
- Processing: the carefully stored apples are then emptied onto the filling device by a large crate emptier. Substandard fruits are sorted out by hand on the inspection belt. The apples which have been sorted according to size are then carefully placed by hand into the merchandising units.
- By producing and processing our apples in this way, Augustin is able to fulfil the optical quality requirements of even the most critical customers.
Why are organic apples not as cheap as apples cultivated according to conventional methods?
Organic fruit farming requires a lot more manual labour.
Most of this work goes into working without herbicides. Mulch plants, which deprive the tree of too many nutrients and too much water have to be removed with machines, hacks and spades or by hand directly next to the trunk.
Organic pesticides are more difficult to apply and less effective than chemical and synthetic ones. Therefore the yields fluctuate and infected fruits often have to be picked off by hand. Due to the fact that hormonal thinning-out methods are not used during the blossoming period, overabundant apples have to be thinned out by hand.
Fast-dissolving nitrogen fertilisers are not applied in organic farming and therefore the apples grow more slowly and remain smaller overall. Fewer apples are harvested because areas which were planted with apples beforehand are cultivated with woody hedges and flowering herbs. This promotes organic biodiversity and protects the orchards from pests.
Why have the good old apple varieties actually disappeared from the market?
Every consumer is able to discover that the range of apples on offer in the supermarkets has shrunk to only a few different varieties during the last few years. However, the consumers themselves are not completely free of blame: the food retail trade demands varieties which look good and are always in supply, which are resistant to transport and have a long shelf life. The Augustins also used to cultivate Goldparmäne, Herbstprinz, Glockenäpfel and many more. However, when these varieties are unsaleable, even to customers who value a healthy diet and are interested in environmental issues, they are exchanged for other varieties.
Weekly market sellers can confirm that only 10 % of the old varieties are sold and over 90 % of Elstar, Jonagold and other new varieties. Even in taste tests the new varieties always do really well.
It is however very important that the diversity of the old apple varieties is maintained for future cultivation.
Meadow orchards are likewise a very significant element with regard to landscaping. Eckard Brandt has been cultivating standard tree orchards and old varieties for several years, within the context of the Boomgarden Project.
What is the best way to store organic apples?
A cool and moist storage facility is missing in almost every household these days. In modern flats and houses the cellar is usually too warm and dry.
The best thing to do is to pack the apples into a perforated plastic bag and store this in the vegetable drawer in your fridge or on your terrace, the balcony or in the shed. For this purpose, even frost of up to minus 4 degrees Celsius is no problem for the apples.
The skin of some apples is shiny and has a fatty feel to it. Have these been waxed?
NO, our apples are not waxed. Of course not!
The wax coating on apples occurs due to a natural process: even after they have been harvested, apples continue to ripen. During this metabolic process the apples excrete a substance which becomes perceptible as a fatty layer on the skin. This wax coating is natural and does not pose any health risks whatsoever.
The thickness of this waxy layer depends on the variety: Ambassy, Jonagold, Holsteiner Cox, Topaz and Gravensteiner tend more towards forming waxy layers, whereas Elstar, Boskoop and Pinova are less prone to doing this.