Part 8

NET PRICES REALIZED BY THE EXCHANGE MEMBERS FOR DIFFERENT VARIETIES FOR THE YEARS 1910 TO 1916, INCLUSIVE, IN CENTS PER POUND

Ne Plus Crop Year Nonpareil I.X.L. Ultra Drake tons

1910 14.00 13.00 12.00 10.00 3,500 1911 16.50 15.50 14.50 12.00 1,450 1912 13.25 12.25 11.25 9.50 3,000 1913 17.25 16.25 15.25 13.25 1,100 1914 18.00 15.00 14.50 11.50 2,250 1915 13.00 12.00 11.00 9.25 3,500 1916 17.25 14.75 13.75 13.00 3,400 ----- ----- ----- ----- ------- Average 15.61 14.11 13.18 11.22 2,571.4

Table VII shows the average price per pound paid to the growers for all almonds (unshelled) regardless of quality and variety, based upon the entire crop handled by the Exchange during the years 1910 to 1916, inclusive. From these figures the average return per pound for all varieties for seven years based on the crop tonnage for each year, 1910 to 1916, inclusive, has been found to be 13.09 cents per pound.

TABLE VII

AVERAGE PRICES PER POUND PAID GROWERS FOR ALL UNSHELLED ALMONDS FOR THE YEARS 1910 TO 1916, INCLUSIVE

Price per pound, California crop, Year cents tons

1910 12.0 3,300 1911 13.5 1,450 1912 11.0 3,000 1913 15.5 1,100 1914 14.05 2,250 1915 10.75 3,500 1916 13.97 3,400 ----- ------- Average 13.09 2,571.4

The relation of yields, returns and profits from the growers’ standpoint is one which every person must consider before entering the business. In view of the extravagant claims which have been made as to the enormous profits realized by the average grower, the figures in tables II to VIII have been worked out and presented here. The summation of the relation of yields, returns and cost of production to the profits for the average grower of almonds is shown in table VIII.

TABLE VIII

RELATION OF AVERAGE YIELDS, COSTS AND RETURNS, TO PROFITS

Average yield per acre 700 pounds Average returns to grower per acre $97.30 Average cost of production per acre 76.25 ------ Average profit per acre $21.05

Depreciation on buildings and trees, and other unfigured costs, are too variable to estimate, but they must come from these profits.

DISEASES

Crown Gall.—Also commonly known as root-knot. This disease is one of the most serious with which the grower has to contend. It is found practically everywhere almonds are grown and either greatly reduces the vitality of or kills the trees affected, depending upon the seriousness of the attack.

The disease is caused by a bacterial organism, Bacterium tumefaciens, that seems to be native to most California soils. It is characterized by large swellings on the root crown or main roots just below the surface of the ground, though lesser infections may sometimes be found also on the smaller roots. When cut open, these knots appear spongy as if the bark and wood were all mixed together in one mass. They are most serious when spread over a large surface, either partially or completely girdling the root or crown of the tree.

Control methods are of three kinds:

(1) Plant nothing but clean, healthy nursery trees, free from all trace of galls. In planting these trees be careful to trim off all broken or injured roots, leaving nothing but smooth clean cuts at the ends of the roots which will heal over readily with the minimum opportunity for infection.

(2) Galls on orchard trees may be cut out to clean, healthy wood with a sharp knife or gouge chisel. The wound should be thoroughly disinfected with a strong copper-sulphate or corrosive-sublimate solution, and painted with a protective covering such as paint or melted asphaltum, or it may be covered directly with Bordeaux paste and then the earth returned to its place over the roots.

(3) A method used with apparent success is to bore a one-inch hole about two-third of the way through each gall, as soon as the trees have become dormant in the fall. Then fill each hole with a concentrated solution of copper sulphate and plug the opening. By spring, when growth is ready to start, the gall may be knocked off with a hammer. In most cases the gall is so thoroughly permeated by the solution that the infection is completely killed and further gall growth ceases in that place, unless later infection occurs.

The use of resistant stocks has been suggested as a means of avoiding infection, but no such stock suitable for the almond has yet been proved to be sufficiently resistant under average conditions to be safely recommended. The greatest hopes for future success in combating this disease, however, lie along this line.

Oak Fungus.—This is one of the most difficult diseases to control because it works and spreads beneath the surface of the ground in the roots of trees. In some sections of the state it is very serious in many orchards.

The disease is often known as root-rot, being caused by a fungus Armillaria mellea, commonly called “toadstool” fungus. It is known as Oak fungus because the disease is most commonly found in spots where old oak trees have stood. Where orchards have been planted on such land, spots appear in which the trees gradually die, the disease spreading from tree to tree, in ever-widening circles, involving ordinarily about one row of trees each year. During the winter, clusters of toadstools may be seen at the base of the affected trees. The fungus lives over in the old oak roots for many years and, as the orchard becomes well established, the fungus spreads to the almond roots. If not checked the spot will eventually involve the entire orchard and prevent further growth of almonds on such land for many years.

Control is very difficult but may be secured by digging a deep trench around the affected area and preventing the infection from passing beyond through the roots. The spread of the disease may sometimes be held in check by grubbing out a row or two of healthy trees outside the affected area and taking care that all of the large roots are removed to a depth of several feet. Carbon bisulphide has been suggested for killing the fungus, but the cost is prohibitive except in small spots just starting.

There are no resistant stocks known at present upon which the almond can be worked. The fig, pear or black walnut might safely replace the almond in such spots.

Shot-hole Fungus.—There are three different fungi that produce the shot-hole effect on the leaves of the almond, thus giving rise to the name.

(1) Coryneum beyerinikii, or peach blight, is the most common form. It is not as serious on the wood of the almond as it is on the peach, but in seasons of damp spring weather it does much damage to the blossoms, fruits and leaves. Affected blossoms are killed outright, the entire blossoms turning brown and dropping much as if killed by frost. The young fruit becomes spotted by the fungus and this causes malformation, gumming and shriveling of the nuts, varying considerably with the severity of the attack. On the leaves many small dead spots appear, the dead tissue soon falling out and giving the shot-hole effect. Where the twigs are affected, small dead spots appear during the winter, most often at the buds. This causes the death of the buds and often the ends of the twigs. During the spring, after growth starts, considerable gumming occurs from these spots.

Effective control can only be secured by two sprays—Bordeaux mixture in the fall, as soon as the tree becomes dormant, and either Bordeaux or lime-sulphur solution (winter strength) just before the buds open in the spring. Both fall and spring sprays must be thoroughly applied to be effective.