The red lattice is very rare north of the Alps, but can be found with us on Lake Garda in the olive groves from time to time. The flies are lured by the aas smell of the fungus, eat from the fungus and thus spread the spores.
Tree cancer is caused by a Pseudomonas bacterium. Since the bark dies in the infested places, you have to remove the branches and burn them and then burn off the tool. However, the disease is common in the environment and is used, for example, in the surrounding area. Spreailed by the olive fly. So I can only keep the disease under control locally.
Here is the main load torn down by a storm damage. The yearrings in olive trees are individually unreadable. Statistical methods have been used to determine that the circumference in cm corresponds roughly to the life years of the tree. So the branch is approx. 50 years old.
And this wilderness is supposed to be a well-groomed olive grove by the end of the year! View from above of Campo 117. In a few weeks we will go.
A tree has particularly struck me by its location and shape. I leave this tree at its ancient height of 8m. Since the H-ladder is not enough for the cut, here stands the "scala monomontante," as it is almost 9m tall. I usually only use these ladders for harvesting, as it is placed outside in the Astforks.
Today I planted a foreign guest in the Campo. For my wife's birthday, I planted a pomegranate tree in a sunny place.
In front of the tree cut and after the tree cut. Here you can see well how the headphones are cut away. In the case of 3-yearly tree cutting, this is not so much. Here, however, the trees were not cut for a few years and strong headboxes have formed, which now unfortunately have to go away in order to reach the typical tree height with us from under 6m. The yield is, of course, smaller in the first year after the cut, but for that the tree again forms fruit over the whole tree crown. This form "acefalo" (headless) facilitates manual harvesting. (In machine harvesting, the trees are cut differently, only approx. 3m tall and "vaso-polycono")
I went back to Lake Garda to cut the olive trees in the left sector.
Today we drove back home have eaten the olive oil from the November harvest in Chiasso.
The typical tree cut with us in Brenzone sul Garda is "vaso-acefalo," that is, "headless vase shape" it is pulled 2-4 main branches from the trunk and the high branches cut away with the headcuffs–> video, so that the fruits form on hanging branches and not on The headcuddles. This cut allows for the traditional manual harvest.