Howard is another walnut variety cultivated in California in the late 20th century. We harvest our Howards during the middle of the season. They produce a large, round smooth nut with a good seal. Tree size is small to medium and semi-upright with moderate vigour, which makes it a good candidate for high-density plantings.
Rotondo Walnuts is really the one-stop-shop for the walnut industry in South Africa. We encompass the entire life of a walnut beginning with the seed or the tissue culture from which our trees are grown all the way to fresh shelled and packaged kernels that are ready to enjoy.
Nursery
Each season we select more than 80 000 seeds from the different varietals on our farm to be planted in our nursery. Here they are tended to by our dedicated Plant Care team. After 6 months the seedlings are carefully grafted using scion wood from our orchards and allowed to develop into healthy varietal of our choosing.
These saplings are ready for sale or to be planted into our orchard after 2 years. Our grafted trees are very popular with other farmers in Southern Africa keen to join the walnut industry. We work very hard to fulfil orders as quickly as possible. We have a state-of-the-art greenhouse at our satellite site called Buyela. Here we have begun the process of growing trees from tissue culture. At present we have 15 000 trees grown from tissue culture in our greenhouse.
These saplings are ready for sale or to be planted into our orchard after 2 years. Our grafted trees are very popular with other farmers in Southern Africa keen to join the walnut industry. We work very hard to fulfil orders as quickly as possible. We have a state-of-the-art greenhouse at our satellite site called Buyela. Here we have begun the process of growing trees from tissue culture. At present we have 15 000 trees grown from tissue culture in our greenhouse.
Orchard
A walnut tree takes approximately 7 years before it begins to bear fruit. The trees are considered mature at the age of 15. Our mature trees produce between 45 and 60kg’s nuts each season depending on the type of tree and the spacing between the trees.
As the Rotondo farm has developed, we have continued to learn from the other walnut experts worldwide. One example of this is how we space and structure our trees though our hedging and pruning programs.
Walnut trees are monoecious. This means they are able to pollinate themselves predominately via wind. In September we begin to see the new leaves and catkins appear. As spring turns to summer the trees become lush and green and the walnuts grow within the protective sheath of their green hulls. Early in March the hulls begin to split indicating that the trees are ready for harvest.
As the Rotondo farm has developed, we have continued to learn from the other walnut experts worldwide. One example of this is how we space and structure our trees though our hedging and pruning programs.
Walnut trees are monoecious. This means they are able to pollinate themselves predominately via wind. In September we begin to see the new leaves and catkins appear. As spring turns to summer the trees become lush and green and the walnuts grow within the protective sheath of their green hulls. Early in March the hulls begin to split indicating that the trees are ready for harvest.
Harvest
While there is no ‘quiet’ time on the farm, harvest season is definitely our busiest. Our flocks of sheep are deployed to clear all the undergrowth in the orchards under the trees throughout the orchard. This is very important as it allows the heavy machinery that is on it way to move more easily though the orchards.
Mechanical shakers vigorously shake each tree and allow thousands of walnuts to rain onto the ground. The walnuts are carefully swept into long windrows to allow the mechanical harvesters to pick them up and deliver them to the Processing Department.
Mechanical shakers vigorously shake each tree and allow thousands of walnuts to rain onto the ground. The walnuts are carefully swept into long windrows to allow the mechanical harvesters to pick them up and deliver them to the Processing Department.
Processing
The outer green husk of the walnut is removed by a huller and the nut is mechanically dehydrated (air-dried) to the optimum 8% moisture level. This prevents deterioration of the nut and protects its quality during storage. Walnuts are stored until needed for cracking, or are ready to be stored to be sold in-shell.
The majority of our walnuts are now ready to be shelled. They are sent to our processing unit. The nuts are mechanically cracked and separated from their shells. The shelled material (kernel) is screened for size and colour.
Finally, they are physically inspected by trained sorters and sent off for packaging. Tolerances for total and special defects are specified for each grade of walnut. Laboratory tests, both chemical and microbiological, are conducted to meet strict regulatory agency and food safety requirements.
Our walnuts are nitrogen flushed and vacuum packed into containers ready to be transported to our waiting clients both within South Africa and beyond.
The majority of our walnuts are now ready to be shelled. They are sent to our processing unit. The nuts are mechanically cracked and separated from their shells. The shelled material (kernel) is screened for size and colour.
Finally, they are physically inspected by trained sorters and sent off for packaging. Tolerances for total and special defects are specified for each grade of walnut. Laboratory tests, both chemical and microbiological, are conducted to meet strict regulatory agency and food safety requirements.
Our walnuts are nitrogen flushed and vacuum packed into containers ready to be transported to our waiting clients both within South Africa and beyond.
Storage
The fresh taste of walnuts is maximised by keeping them cold. Walnuts go rancid when exposed to warm temperatures for extended periods of time as the heat causes the fat in walnuts to change structure, which affects odours and flavours. Fresh walnuts smell mildly nutty and taste sweet. Our walnuts are stored in large cold rooms while they await delivery.
Rotondo Walnuts is the one-stop-shop for the walnut industry in South Africa. We encompass the entire life of a walnut beginning with the seed or the tissue culture from which our trees are grown all the way to fresh shelled and packaged kernels that are ready to enjoy.
Nursery
Each season we select more than 80 000 seeds from the different varietals on our farm to be planted in our nursery. Here they are tended to by our dedicated Plant Care team. After 6 months the seedlings are carefully grafted using scion wood from our orchards and allowed to develop into healthy varietal of our choosing.
These saplings are ready for sale or to be planted into our orchard after 2 years. Our grafted trees are very popular with other farmers in Southern Africa keen to join the walnut industry. We work very hard to fulfil orders as quickly as possible. We have a state-of-the-art greenhouse at our satellite site called Buyela. Here we have begun the process of growing trees from tissue culture. At present we have 15 000 trees grown from tissue culture in our greenhouse.
These saplings are ready for sale or to be planted into our orchard after 2 years. Our grafted trees are very popular with other farmers in Southern Africa keen to join the walnut industry. We work very hard to fulfil orders as quickly as possible. We have a state-of-the-art greenhouse at our satellite site called Buyela. Here we have begun the process of growing trees from tissue culture. At present we have 15 000 trees grown from tissue culture in our greenhouse.
Orchard
A walnut tree takes approximately 7 years before it begins to bear fruit. The trees are considered mature at the age of 15. Our mature trees produce between 45 and 60kg’s nuts each season depending on the type of tree and the spacing between the trees.
As the Rotondo farm has developed, we have continued to learn from the other walnut experts worldwide. One example of this is how we space and structure our trees though our hedging and pruning programs.
Walnut trees are monoecious. This means they are able to pollinate themselves predominately via wind. In September we begin to see the new leaves and catkins appear. As spring turns to summer the trees become lush and green and the walnuts grow within the protective sheath of their green hulls. Early in March the hulls begin to split indicating that the trees are ready for harvest.
As the Rotondo farm has developed, we have continued to learn from the other walnut experts worldwide. One example of this is how we space and structure our trees though our hedging and pruning programs.
Walnut trees are monoecious. This means they are able to pollinate themselves predominately via wind. In September we begin to see the new leaves and catkins appear. As spring turns to summer the trees become lush and green and the walnuts grow within the protective sheath of their green hulls. Early in March the hulls begin to split indicating that the trees are ready for harvest.
Harvest
While there is no ‘quiet’ time on the farm, harvest season is definitely our busiest. Our flocks of sheep are deployed to clear all the undergrowth in the orchards under the trees throughout the orchard. This is very important as it allows the heavy machinery that is on it way to move more easily though the orchards.
Mechanical shakers vigorously shake each tree and allow thousands of walnuts to rain onto the ground. The walnuts are carefully swept into long windrows to allow the mechanical harvesters to pick them up and deliver them to the Processing Department.
Mechanical shakers vigorously shake each tree and allow thousands of walnuts to rain onto the ground. The walnuts are carefully swept into long windrows to allow the mechanical harvesters to pick them up and deliver them to the Processing Department.
Processing
The outer green husk of the walnut is removed by a huller and the nut is mechanically dehydrated (air-dried) to the optimum 8% moisture level. This prevents deterioration of the nut and protects its quality during storage. Walnuts are stored until needed for cracking, or are ready to be stored to be sold in-shell.
The majority of our walnuts are now ready to be shelled. They are sent to our processing unit. The nuts are mechanically cracked and separated from their shells. The shelled material (kernel) is screened for size and colour.
Finally, they are physically inspected by trained sorters and sent off for packaging. Tolerances for total and special defects are specified for each grade of walnut. Laboratory tests, both chemical and microbiological, are conducted to meet strict regulatory agency and food safety requirements.
Our walnuts are nitrogen flushed and vacuum packed into containers ready to be transported to our waiting clients both within South Africa and beyond.
The majority of our walnuts are now ready to be shelled. They are sent to our processing unit. The nuts are mechanically cracked and separated from their shells. The shelled material (kernel) is screened for size and colour.
Finally, they are physically inspected by trained sorters and sent off for packaging. Tolerances for total and special defects are specified for each grade of walnut. Laboratory tests, both chemical and microbiological, are conducted to meet strict regulatory agency and food safety requirements.
Our walnuts are nitrogen flushed and vacuum packed into containers ready to be transported to our waiting clients both within South Africa and beyond.
Storage
The fresh taste of walnuts is maximised by keeping them cold. Walnuts go rancid when exposed to warm temperatures for extended periods of time as the heat causes the fat in walnuts to change structure, which affects odours and flavours. Fresh walnuts smell mildly nutty and taste sweet. Our walnuts are stored in large cold rooms while they await delivery.