how kumara grow
Kumara grow well in the alluvial plains of northern Kaipara in the Northland region of New Zealand. The rich sand-loam top-soil of the river plains is furrowed to a depth which ensures a good-looking, well-shaped crop. Growers produce red, gold and orange varieties over a four month growing cycle.

from selected seeds
Seed stock for Kaipara Kumara is grown by Kaipara Kumara under carefully controlled conditions. Plant beds are meticulously prepared to avoid any possible carry-over of disease or pest from a previous crop, with each bedded seed root producing around 30-40 plants. Seed kumara is carefully selected for high yield, quality taste and correct skin and flesh colour. Seed is bedded in July, August & September, and grown to produce sprouting roots ready for selection. Best plants of around 25-35cm high with 8 or more leaves are selected and cut above the ground, not pulled from the soil to reduce the possibility of disease and pest contamination.

gentle transplanting
Transplanting into the growing fields takes place over the months of October, November & December, depending on variety. Many hours are spent by the growers preparing their fields ready for planting. Beforehand, the growers test and fertilise the soil so it has all the necessary nutrients, which will help produce high yields and the quality demanded for Kaipara Kumara.

When the soil conditions are just right, the planters take meticulous care and ease the kumara plants into the soil. They are planted 30-45cm apart on ridged rows with 76cm centres. They then get watered 3 or 4 times over a week or so to help establish them.

maintaining the crop
Kumara need plenty of room to grow, so weeding the crop is essential throughout the growing period. Careful weed control practices are essential to prevent damage to the crop and the environment.

The main harvesting period takes place during the months of February, March and April. Harvesting is done either manually or mechanically. Manual harvesting is done by ploughing the kumara row over, finding the kumara, cleaning them by hand, leaving them to dry out on the top of the ground. This method is often employed when the soil conditions are too wet. Alternatively, harvesting is done by a purpose built implement which is towed by a tractor and manned by people cleaning and sorting.

storage
Harvested kumara are stored in wooden bins in purpose-built sheds over the winter, spring and early summer months, in a temperature and humidity controlled environment which helps prevent weight loss, sprouting and pithiness. During this important storage period kumara, undergo a naturally occurring curing process, converting starch to sugar. This also allows the kumara to heal themselves from any cuts, bruises and skinned areas caused during harvesting. Throughout the rest of the year and into January the following year, calculated weekly consignments of kumara are sent by the growers to the packhouse where they are washed, packed and sent out for distribution to Kaipara Kumara customers. Only the best are selected to carry the premium Kaipara Kumara brand name.