Seed Development Workflow
1 Harvest Intake
Once the farmer/producer completes the harvest, they deliver the intake for grading which commences March/April and continues through to Mid May.
2 Grading
Rejects are taken out of the potato crop to a required standard, which is then certified by an independent entity. Some commercial producers choose to bypass this procedure and go directly into cool storage.
4 Cutting
The seed potatoes are then moved from cool storage into dry storage to allow them to warm, soften and germinate. They are then cut, fungicide is applied if required, then heeled prior to planting to minimise infection.
3 Cool Storage
The seed potatoes are then stored in temperatures ranging from 2-4 degrees and are closely monitored to minimise moisture loss and CO² levels.
Grading
Once harvest is complete, the potato intake arrives for grading in March/April and continues through to Mid May. Most seed is then graded, certified and placed in cool storage. Some customers choose to download the seed directly into bins, allow them to heal, then place them into cool storage. There are five generations of seed which include:- Gen 1 and 2 (most valuable), Gen 3 (Mother Seed), Gen 4 (seed) and Gen 5 (Commercial). The certification process of grading is overseen by an independent entity.
Cool & Dry Storage
We offer a wide range of cool and Dry storage options for our clients. Potatoes are stored between March-November in a cool, dark, clean environment. The temperature ranges from 2-3 degrees and is closely monitored to minimise moisture loss and CO² levels. At certain times throughout the process, the doors to the cool rooms are opened for a pre-determined period of time to manage and maintain the level of carbon dioxide (CO²) and oxygen (O²) in the cool storage rooms.
Cutting
As Spring approaches, the potatoes are migrated from cool storage to dry storage to warm up, ready for cutting. The seed needs to be warmed at above 10 degrees for approximately 10 days prior to cutting. The seed is then cut, fungicide applied if required, then the potatoes are allowed time to heel any wounds prior to planting to minimise infection. Our machinery has a number of sterilisation units positioned throughout the workflow process and the grading and cutting room is thoroughly cleansed before each individual clients batch is processed.