Vegetables - Cool Climate

Assuming a rotation of Crucifiers (broccoli, cauliflower, Chinese cabbage or bok choy), lettuce and leeks.

There are opportunities for growing vegetables in the river valleys where some growing is already established as well as in newer “greenfields” sites (as shown on the map) where they have not been grown before. The provision of a secure water supply is essential in choosing a location as vegetables require from 4 to 6 ML per ha. The higher volumes are required in the drier northern and western areas of the catchment.

Other factors for success include:

• providing consumers with a continuous stream of high quality product,
• forming a cooperative with other growers for marketing, unless the area to be grown is very large,
• developing clear linkages with a wholesaler in the market chain,
• establishing where cool storage facilities are to be sourced,
• knowing the market specifications (including how a product is going to be branded to differentiate it in the market),
• being able to meet rigorous standards of quality set by consumers.
  

  This map of biophysical suitability for Vegetables - Cool Climate has been developed by the Centre for Land Protection Research, DPI. It applies to the dryland parts of the Goulburn Broken region. The map has been developed using the Most Limiting Factor method. The factors and critical values used for determining the biophysical suitability are shown in the table below. Please refer to Important Notes about these maps.

  Biophysical Suitability for Cool Climate Vegetables

Factors and critical values used for determining the biophysical suitability for vegetables (cool climate):

FACTOR	CRITICAL VALUE
	High probability of being suitable	Moderate probability of being suitable	Low probability of being suitable
CLIMATE
Average monthly maximum temperature oC (Dec. to Mar. inclusive)	> 25	20 - 25	< 20
Average monthly maximum temperature oC (Nov.)	> 21	18 - 21	< 18
Frost free days (Oct. to Mar. inclusive)	> 120		< 120
LANDSCAPE
Slope (%)	< 6	6 - 10	> 10
SOIL
Surface pH	=> 5.5	5.3 - 5.5	< 5.3
Sub-surface pH	> 5.4	5.0 - 5.4	< 5.0
Surface texture	Loam, Sandy Loam, Silt Loam, Sandy Clay Loam, Loamy Sand, Fine Sandy Loam, Loam Fine Sandy	Clay Loam Sandy, Silty Clay Loam, Light Clay, Sand, Clayey Sand, Clay Loam, Medium Clay, Heavy Clay
Sub-surface texture	Loam, Sandy Loam, Silt Loam, Sandy Clay Loam, Loamy Sand, Fine Sandy Clay Loam, Fine Sandy Loam, Loam Fine Sandy	Clay Loam Sandy, Silty Clay Loam, Loamy Clay, Sand, Clayey Sand, Clay Loam, Heavy Clay, Light Clay, Medium Clay, Silty Clay
Surface soil sodicity	No (ESP < 6%)	Slight (ESP 6 -15%)	Yes (ESP >15%)
Sub-surface soil sodicity	No (ESP < 6%), Slight (ESP 6 -15%)	Yes (ESP >15%)
Useable soil depth (cm)	> 50	45 - 50	< 45
Surface/Sub-surface drainage	Moderately well drained (4), Well drained (5), Rapidly drained (6)	Imperfectly drained (3)	Poorly drained (2), Very poorly drained (1)
Coarse fragments (%)	< 15	15 - 30	> 30

Page Top