Growing kūmara
Kūmara grow well on the alluvial plains of the northern Kaipara 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.
Red, orange and gold kūmara varieties are grown over a four month cycle.
Step 1: Selecting Seedlings
Seed stock for Kaipara Kūmara is grown 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 kūmara is carefully selected for high yield, quality taste and correct skin and flesh colour. Seed is bedded in July, August and September, and grown to produce sprouting roots ready for selection. The 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.
Step 2: 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; testing and fertilising the soil so it has all the necessary nutrients to help produce high yields. When the soil conditions are just right, the planters take meticulous care and ease the kūmara plants into the soil. They are planted 30-45cm apart on ridged rows with 76cm centres and watered 3 or 4 times a week until established.
Step 3: Maintaining the Crop
Kūmara 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.
Step 4: Harvesting
The main harvesting period takes place during February, March and April. Harvesting is done manually or mechanically. Manual harvesting is done by ploughing the kūmara row over, finding the kūmara, cleaning them by hand and 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 towed by a tractor and manned by people cleaning and sorting.
Step 5: Storing
Harvested kūmara 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 kūmara, undergo a naturally occurring curing process, converting starch to sugar. This also allows the kūmara 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 kūmara are sent by the growers to the pack house where they are washed, packed and distributed to Kaipara Kūmara customers.
