Is augmented reality the future of farming?
Imagine a farmer being able to tell a paddock’s pasture cover and dry matter content just by looking at it, or accessing information about a cow’s body condition score in the same way.
Benefits range from improved fruit set through to an increase in wine quality.
Every grower understands that heat is a major factor when it comes to producing quality grapes. Without adequate ambient heat throughout every stage of the growing cycle, the number of bunches and/or berries, maturation and chemical makeup of the fruit is compromised.
Which is where Agrothermal Systems comes in with their Thermaculture technology. Described as an industrial-strength blow dryer that can be pulled or towed behind a small tractor, TPT directs hot air onto the vines, heating the canopy 15 – 20 percent, creating heat shock which activates the plant's self defence systems. Some intense trials have been conducted in the US that have shown not only does the heat help the fruit set and yield results, it also cuts down the reliance on chemicals for controlling pests and diseases, while raising the level of antioxidants and phenols in the fruit.
Interestingly, the very first trials of using heat within the vineyard were conducted here in New Zealand by Mike Lane of Hawke's Bay back in 2004/05. At the time he was a grape grower and committee member of the Hawkes's Bay Grape Growers Association. Lane explains that initially he was using the heat transference machines (the forerunners of those currently being used) for frost protection.
"We had an air frost in Hawke's Bay on the 20th of November 2000. It was obviously very late. Some people lost 100 percent of their crop and we lost 50 percent. We were told that this was a once in a 100-year event and that we didn't need to worry about it. Then in 2002 we had three frosts and we lost 95 percent of the crop that year. That was the year we needed to take frost seriously. That is when I bought a Lazo Frost Buster."
He quickly discovered that while it helped mitigate against frost to minus 4.6 deg C, there was also some unexpected results, such as an improvement in fruit set, yields and disease management. In trials evaluated by EIT in 2005, it was shown using Thermaculture cut his pest control costs by two thirds, while his yields increased by 19 percent.
At a later trial at Mission Estate in 2013 those initial findings were validated.
"I was able to reduce my pest control costs by two thirds and controlled all pest issues except for powdery mildew, a fungus that required 50 percent of the usual sulfur treatments when combined with Thermaculture.
Since then more intensive trials in the US have backed up Lane's initial findings, with even more benefits coming to the fore.
Agrothermal CEO Marty Fischer says depending on the goals of the grower, you can get away with as few as two treatments per seasons, or move up to as many as 20.
"Heat ranges, frequency of treatment, time of day for treatment, tractor speed and wind speed can all be adjusted to achieve specific results."
Fischer says there are five major benefits from using Thermaculture.
Assuring adequate fruit set. "Thermaculture has consistently increased fruit set when applied during bloom. During the 2013 and 2014 heat applications during bloom it led to an average of 24 percent more berries per bunch compared to control blocks in over 25 sites. In 2014 average yields were 31 percent higher at harvest in 12 California blocks where harvest weights were measured.
Disease and Pest Control. Originally the basis for the TPC patent was because of the ability to control insect and fungal issues within the vineyard. Fischer says using the heat treatment at the right times can disrupt the disease and insect life cycle.
Reduce moisture. Moisture can be a killer for grape quality, especially late in the season, with botrytis a major risk. "TPT can be used either with the burner on or off to dry up and/or blow off standing water from fruit and plants, thus reducing fungus growth and extending hang time for necessary maturity," Fischer says. "In 2015 we also discovered the capability to rapidly increase sugar levels when grapes don't mature to harvest goals.
Increased skin to pulp ratio. After veraison any rain events can add to the moisture level within the berry. TPT can help reduce that, and while it does tend to reduce yield weights, it does have the advantage of increasing the skin to pulp ratio.
Better quality wine. Now this may seem like a far-fetched idea, but Fischer says they have obtained the services of MW Philip Goodband from the UK, to undertake blind tastings of wine where the fruit was TPT treated, and controls without the treatment. His reaction was extremely favourable. He believes the system could revolutionise the wine industry internationally. "I want to be part of this fascinating innovation." he says.
The new Thermaculture machines are being manufactured by Clemens in Germany and use three 45kg gas bottles, with the machine sucking in the air, heating it up and then blowing it back onto the vines. The temperatures achieved equal around 140 - 150 deg C, and can cover one row at a time, with the heat penetrating only the canopy. Given it is only air being used on the fruit, there are no residue issues, making it a highly sustainable form of management. Providing the ability to make up for mother nature at the all important time of flowering and fruit set, it also has the ability to help ripen fruit if the vintage becomes drawn out, or bad weather is forecast.
Despite the initial trials for pest control back in the 2000's being here in New Zealand, Agrothermal Systems have not delivered any of the new machines to this part of the world. That will change soon when the company launches itself here.
Further information visit www.agrothermalsystems.com
