APPLE FARMING ( OUR BUSINESS )

 


VARIETY OF KASHMIR APPLE

                        Table1. Recommended varieties of apple in different Indian states

Season	Himachal Pradesh	Jammu and Kashmir	Uttar Pradesh
Early season	Tydeman’s Early (P) Michael Molies Delicious Schlomit Starkrimson	Irish Peach Benoni	Early Shan burry (P) Fenny Benoni Chaubattia Princess
Mid-season	Staring Delicious Red Delicious Richared Vance Delicious Top Red Lord Lambourne (P) Red Chief Oregon Super Red spur Red Gold (P)	American mother Razakwar Jonathan (P) Cox’s Orange Pippin Red Gold (P) Queen’s Apple Rome Beauty Scarlet Siberian	Red Delicious Starking Delicious MaIntosh (P) Cortland Golden Delicious (P)
Late season	Golden Delicious (P) Yellow Newton (P) Winter Banana Granny Smith (P)	King Pippin American Apirouge Kerry Pippin Lal Ambri Sunhari Chamure Golden Delicious (P) Red Delicious Ambri Baldwin Yellow Newton (P) White Dotted Red	Rymer Buckingham (P)

IF you need any kind of variety of an apple please contact us before the starting of season because of our Apple quality we have a lot of order.

 

Apple is the most important temperate fruit of the northwestern Himalayan region in India. It is predominantly grown in Jammu and Kashmir, Himachal Pradesh and hills of Uttar Pradesh, accounting for about 90% of the total production. Its cultivation has also been extended to Arunachal Pradesh, Sikkim, Nagaland, and Meghalaya in north-eastern region and Nilgiri hills in Tamil Nadu. The agro climatic conditions in these states are not as conducive as in north-western Himalayan region. Early and continuous rains from April onwards do not favour the production of quality fruits besides resulting in high incidence of diseases.

            The apple-growing areas in India do not fall in the temperate zone of the world but the prevailing temperate climate of the region is primarily due to snow covered Himalayan ranges and high altitude which helps meet the chilling requirement during winter season extending from mid-December to mid-March.

CLIMATE AND SOIL

Most of the apple varieties require 1,000-1,500 hours of chilling below 7 C during winter to break the rest period. These conditions are available at an elevation of 1,500-2,700 m above mean sea-level in the Himalaya ranges. By and large, the average, the average summer temperature should be around 21 -24 C during active growth period. The areas with frost-free spring and adequate sunshine during summer without wide fluctuations in temperature are most suitable for apple cultivation. Low temperature, rains and cloudy weather, during flowering period hamper the bee activity, affecting cross pollination adversely. Areas exposed to high winds particularly the hill tops are also not suitable for its cultivation. Dry winds during summer desiccate flowers and hamper bee activity, resulting in poor fruit set. Inclement weather, particularly low temperature below 15 C during bloom restricts the bee activity which is completely inhibited below 4.4 C, affecting fruit set. Fully opened blossoms may be killed at temperatures below-2.2 C. The optimal temperature for pollen germination and fruit setting is 21.1-26.7 C

  Well distributed rainfall of 100-125 cm throughout the growing season is most favourable for its optimal growth and fruitfulness. The long drought spells during fruit development and excessive rains and foggy conditions at fruit maturity hamper fruit size and fruit quality. Dry temperate areas suitable for apple cultivation in Himachal Pradesh and Jammu and Kashmir are most suitable for production of high-quality fruits having intense colour development, high sugar content and longer shelf-life.

            Soil depth, drainage and pH determine the suitability of soil types. Loamy soils, rich in organic matter having a pH of 5.5-6.5 with gentle to moderate slope, proper drainage and good aeration are most suitable. The soil should be free from hard substrata and waterlogged conditions. Where cultivation is done on flat soils, proper drainage channels need to be developed to restrict the incidence of collar rot, root-rot and other soil-borne diseases.

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Kashmiri Food

 Kashmiri food that we have today in the restaurants has evolved over the years. Highly influenced by the traditional food of the Kashmiri pundits, it has now taken some of the features of the cooking style adopted in Central Asia, Persia and Afghanistan. Kashmiri food makes an extensive of use turemic and yoghurt. Superb preparation and fabulous aromatic flavor of the Kashmiri food is so alluring that even those who are not feeling hungry end up yearning for more.

In the making of Kashmiri dishes, garlic and onion are not used much as in the case of other Indian cuisines. Absolutely rich in taste and exotic in flavor,Kashmiri cuisine has become a popular choice. The strong influence ofKashmiri pandits, who are predominantly meat eaters, explains the reason why the cuisine of srinagar-kashmir has more of non vegetarian dishes. Kashmiri thali is preferred mainly for its non vegetarian dishes. However, there are some real mouthwatering vegetarian dishes too, which are relished by all. 

Traditional Kashmiri thali consists of Wazwan, which demands lot of preparation. Infact, preparing Wazwan in itself is considered a great art. Substantial time and effort is spent on the making of this special feast. The cuisine of Wazwan encompasses near about 36 dishes. The head chef known as Vasta Waza does all the requisite preparations. It is mostly prepared on some big family occasion or festivity. 

The use of curd in the preparation of food gives the dish a creamy touch. To enhance the flavor of the meat dishes, Kashmiris add asafoetida (Hing) to it. Other addictive spices used to add to the taste are dry ginger and Saunf (aniseed). Sometimes, ginger is used in excessive quantity that makes the dish pungent. Kashmir being the leading producer and chief exporter of saffron makes an extensive use of it in the form of a colorful flavoring agent. For its amazing aroma, it is added to pulaos and sweets. 

Kashmiri dishes make a regular use of dry fruits, especially in the preparation of curries. Kashmiris use ghee to cook meals, though in urban areas, well educated families have started using mustard oil as an alternative, to avoid the intake of high fat in ghee. Kashmiri rice is also quite aromatic and light and thus the Kashmiri rice pulao is well liked by people. Thecuisine of Kashmir is truly unique and has absolutely no comparison. 

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