It is not possible to produce a crop to meet market specifications without applying certain practices or interventions. This is because the planting of large areas to a single crop upsets the natural balance in the first place. The farmer finds himself in competition with nature. A source of food that did not exist before is created for various pests and diseases. In addition to this, different crops have to be manipulated in various ways to bear high yields of uniformly sized harvest entities of the desired quality.
The challenge facing the production manager is therefore to:
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Environmentally speaking, therefore, production must be managed in such a way that the processes can be used repeatedly throughout the lifespan of the production area (field, orchard) and beyond. This is achieved by minimising the use of harmful production practices and applying those that have a minimum negative impact on the environment.
Examples of such production practices include:
Production practices are costly and some, especially broad-spectrum pest and disease control treatments, inorganic fertilisers and herbicides, can contaminate soil and run-off water. This causes pollution and reduces beneficial insect populations.
Production practices should therefore be carefully managed to achieve the desired production objectives with minimal harmful effects to the environment.
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