TRAINING COURSE REGISTRATION FORM ENLIGHTENMENT CAMPAIGN

TRAINING COURSE(S) CONTENT AND DURATION: CONTENTS

Sub-Groups (A)

1.              Grape-vine cultivation in tropical condition       2.              Historical

3.              Present Status                                                      4.              Climate

5.              Soils                                                                    6.              Varieties

7.              Propagation                                                         8.              Layout

9.              Spacing                                                               10.         Planting

11.         Training                                                               12.         Pruning

13.         Manuring                                                             14.         Manuring schedule

15.         Irrigation                                                              16.         Weed control

17.         Proving Berry & Bunch Quality                          18.         Harvesting

19.         Decline of the vines                                             20.         Rejuvenation of the vines

21.         Insect pests & Diseases                                       22.         Nutritional/physiological disorders 

23.         Grapevine economical potentials                        24.         Grape products

Group of 25 participants courses fees: N40,000.00 each

Grand-total                                      =       N1,000,000.00

Duration for the course(s) – 5 days each

Sub-Group (B)

1.          Grafting and Budding technique

2.          Production of improved economic tree seedlings

3.          Irrigation control on orchard crop

4.          Orchard crop pruning for vegetative growth/production

Group of 25 participant course fee N40,000.00 each

Grand-total                                   =       N1,000,000.00

Duration – 5 days only

Sub-Group (C)

Grafted mangos (King of Fruit) and budded Citrus

1.              The horticulture system of planting

2.              Seedlings procurement

3.              Mixing of organic/inorganic manure sharp sand and humus oil

4.              Treatment around the plant for the control of termite, nematodes and other underground insects.

Group of 25 participants, course fees: N40,000.00 each

Grand total                                 =       N1,000,000.00

Duration – 5 days only.

Sub-Group (D)

1.                 Orchard Management

2.                 Marketing initiatives

3.                 Fresh Fruit Processing Locally

4.                 Fumigation

Group of 25 participants, course fees: N40,000.00 each

Grand total                                  =        N1,000,000.00

Duration – 5 days only.

TRAINING COURSE TIME TABLE

Sub-Group (A)

S/NO	SUBJECT OFFERED	PERIOD OF THE YEAR
1	Grape-vine cultivation in tropical condition	From October to June
Sub-Groups (B)
2. 3. 4. 5.	Grafting and budding technique Production of improved economic tree seedlings Irrigation control on orchard crop Orchard crop pruning for vegetative growth/production	From June to November From October to June Within October and March
Sub-Group (C)
6. 7. 8. 9.	The horticulture system of planting Seedlings procurement Mixing of organic/inorganic manure sharp sand and humus soil Treatment around the plant for the control of termite, nematodes and other underground insects.	From September to June
Sub-Group (D)
10. 11. 12. 13.	Orchard Management Marketing initiatives Fresh fruit processing locally Fumigation	From February to June Around the year

GRAPE FRUIT

AGRICULTURAL LEGACY

GRAPE FRUIT

HEALTH FACTORS:

          Many physicians advocate the grapefruit treatment for influenza, colds and levers: no solid food whatsoever, plenty of water from five to fifteen grapefruit a day, probably effective because of high alkalinizing effect and excellent Vitamin C values. Grapefruit is also useful for other acid conditions, high blood pressure caused by academia may often be relieved with grapefruit.

          Good source of Vitamin G, has low calories content; hence good food for those wishing to lose weight. Reducers will do well to eat whole fruit, however, rather than drink juice, and to purchase water-packed grapefruit in canned variety or wash off standard-pack type. Good source of Vitamin B1.

          Juice very low in roughage, hence may be used on soft diets. Grapefruit seldom causes allergic reactions, unless individual is sensitive to whole group of citrus fruits.

SELECTION AND CARE

          Available fresh, canned, and canned as juice. Use liquid of canned segments. Choose grapefruit by weight rather than size-the heavier it is for its size, the juicier it is apt to be. Be sure it is firm, ripe and thin-skinned. Avoid light, soft or spongy fruit; tends to be dry, pithy and thick-skinned. Note ends of grapefruit particularly. If pointed, fruit probably thick-skinned and of poor juice content.

          During summer months, grapefruit is not a wise purchase; fruit is out of season, expensive and apt to be pithy and flavourless.

          To store: Economical to buy larger quantities at on time, provided they are stored properly. Wrap each fruit in paper and keep in cool place (temperature no lower 40⁰ F, nor higher 60⁰ F). before serving, wash, dry and place in refrigerator to chill.

PREPARATION:

Cut into halves crosswise; remove seeds. Run sharp knife around inside rim of grapefruit to free edible fruit from rind (there are special) grapefruit knives designed to make this operation simple). Then free pulp from membrane in each section, separating it from section.

            To prepare segments: peel rind or pare, cutting into pulp as closely as possible to free it from thin white membrane; break into individual sections or segment and skin each one to remove all of white membranes and seeds.

BEST METHOD OF USE:

Best used as fresh fruit, served in halves with or without sugar, or in segments of slice for salads, fruit cups, desserts, etc. squeeze for juice to drink alone or in combination with other fruit juices.

          Grapefruit is also excellent when made into fruit marmalade (both fruit and rind used). Place in baking pan; dot each half with butter and tablespoon brown sugar or a little honey and cinnamon (if preferred). Broil about 6 inches from low broiler beat in a preheated oven for 10 to 15 minutes, depending upon size of fruit. Serve either hot or cold.        

GRAPE FRUIT

LEGACIES, ACHIEVEMENT AND CONTRIBUTIONS

GRAPE CULTIVATION IN NIGERIA

GRAPE-VINE INTO THE TROPICAL AND SUB-TROPICAL ZONES

GRAPE CULTIVATION IN NIGERIA

Grapevine (Vitis Vinifera L) is a fruit growing extensively in temperate countries, and its cultivation is known as viti-culture. In hecterage, it occupied the largest of the world among Orchard crops. Quiet notable world leading grape growing counties are France, USA, Italy, Spain, Australia, Russia, Germany, Egypt, Israel and Greece.

In Nigeria, grapevine had been introduced decades ago by Christian Missionaries and Italian Pilgrims, unfortunately, its development was short-lived because the techniques for its cultivation under tropical conditions were not known.

Researchers have shown that in the last sixteen years, grapevine imported from India and USA have fared well in home gardens. Recently, a few commercial plantations have been established in Dadin – Kowa, in Borno State, by Vegfru Company. Also a vineyard have been established by Agric. Industrial Farm in Zaria. This is rated one of the largest plantation at present Nigeria.

Through extensive research on this crop, UA – EKADOH the first indigenous Agro-consultancy outfit on grapevine production in Nigeria had in its initial stage used the northern part of Nigeria for its related Viticulture study-work. Increasingly, not fewer than hundred home gardens have planted grapevine in Zaria. A few others have also sprang up in Bauchi, Abuja, Kano, Kaduna including Plateau and Niger state. Similarly, UA-EKADOH in collaboration with its technical partner, Richter S. A. of France has established in 1994 that grapevine can also thrive well in the southern part of Nigeria despite of its heavy rainfall.

The lucky area include Awo-mama in Imo State, Isiele Okija in Anambra State, Ikot Efange, Calabar, in Cross River State, Alakuko in Lagos State, etc. Cameroun and Senegal with almost the same climate condition as Nigeria were used for the projects. There the plantations are thriving as well with high yielding.

GRAPEVINE ECONOMICAL POTENTIALS

Grape (Vitis Vinifera L) is one of table delicacies. It is a good source of minerals like Calcium, Phosphorus, Iron and Vitamins like B1 and B2. Grape juice is a mild laxative as well as stimulant acting on the kidney. Grape juice can be processed into various total soluble solids and also processed to serve as industrial confectionery raw materials.

Example

Raisin:       Derived from seeded white grape, is useful in the production of

MUNNACA.

Wines:        Popular wines are made from grapes. These include the alcoholic and non-alcoholic wines. The range includes Sherry, Champagne, Vermouth, Appetizer, Dry wines and desert.

Syrups:       Grapes are useful ingredients in the making of syrups of various types. The list is inexhaustible. This underlines the evidence that grapes are desirable in various sectors of life – Pharmaceuticals, grapevine production is a good alternative to Crude oil in this generation.

Though growing grapes requires high initials investment, the end of the third-fifth year of planting witness a magnanimous recovery of booth the investment cost and the recurring expenditure, more meaningfully, from one hectare of well-maintained vineyard of Ekadoh Black, Ratnam Shahi or Muscat, Hamburg, depending on the prevailing market prices and the cost of input. In the event of defective pruning, unprecedented, rainfall, flowering and disease outbreak, profit is less with Thompson seedless and other varieties in Nigeria.

Under good maintenance and application of proper inputs, grapevine survives at 25-years life span before rejuvenation. In addition, a total average of 400 cutting seedlings could be obtained from a well-maintained 2 years old grapevine at N150.00 (One Hundred and Fifty Naira) per seedling.

YIELD/PRICE FOR 2008/2009 IN NIGERIA

AGE	KILO PER PLANT	PRICE PER KILO	TOTAL (P/PLANT)
3 years	10	300	3,000
4 years	40	300	12,000
5 years	50	300	15,000
6 years	60	300	18,000

 

Prices are bound to increase within the period under projection and that means surplus income for the sponsors, which could be sunk into project expansion.

Computation is based on 50% possible yield.

VARIETIES OF GRAPEVINE

There are over 100 varieties of grapes grown in different countries of the world. This is stimulated by their discovery as raw materials for making wine, brandy, whisky, rasin, syrup, juice and desert. The following varieties are recommended for home gardens.

Anab-e-Shai                 A very vigorous spreading vine with cream coloured berries weighing 25-30grams. TSS16-17%.

Ratnam Shahi              A bud sort of Anab-E-Shahi with elongated berries Sugar contents 16-18 TSS very attractive bunches.

Thompson Seedless     Seedless golden coloured berries weighing about 10 grams TSS 20-22% suitable for rasin.

Muscat of Alexandra   Mexindish berries with greenish coloured berries around the year. Has no dormancy TSS 15-18%.

Muscat Hamburg         Purple coloured berries. Uneven ripening profilic yielder. Short spur variety. Suitable for wine making TSS 18-19%.

Queen Black                The most popular grape variety and is the earliest to grow its flavour is mouth watering. It sets frely ripen well without head and constantly provides target bunches year after year. Good keeping. Total Soluble Solid (TSS) 25%. Total titratable acidity 0.45-0.55%.

Ekadoh Black               A bud sort of Muscat Hamburg, purple coloured berries, prolific yielder. Short spur variety, hard shield, fungal resistance. Suitable for wine making. Can grow in all parts of Nigeria. baring fruits at all seasons. Total Soluble Solid (TSS) up to 20% Muscat flavour. Titratable acidity 0.8-0.9% good keeping quality.

VAREITY	NO OF BUNCHES PER VINE	AVERAGE WEIGHT	YIELD PER VINE (KG)
Queen black	165	200	33
Anab-e-Shai	100	400	40
Thompson seedless	60	100-150	9
Ratnam Shahi	100	400	40
Muscat Hamburg	150	150	22.5
Ekadoh Black	180	200	36

In 1985, a new variety of Grapevine was propagated and introduced by an India (Dr. L.V. Ratnam), in a village called Taba in Soba Local Government Area of Kaduna State of Nigeria. The variety is known as Ratnam Sahi, the first of its kind. He introduced Grapevine in commercial scale in Nigeria.

And in 1993, another new variety of Grapevine was propagated and introduced by a Nigerian (Mr. Umah E. Udoh), in Jos South Local Government Area of Plateau State of Nigeria. The variety is known as Ekadoh Black. He is now expanding the cultivation of Grapevine in large quantity in many states in Nigeria.