There are 3 Kebun in Ladang 1 - Kebun 1, Kebun 2 and Kebun 3.
Kebun 1 is located further away from the road and workers house, Kebun 2 is right in front of the workers house and Kebun 3 is the one next to the road.
When visit was conducted early last month, only Kebun 1 was ready for harvesting. The chillis were turning red and the harvesting was in progress.
The chilli plants in Kebun 2 were growing and were producing flowers and small chilli buds.
All the chilli plants in Kebun 3 were producing chilli but they were not ready to get harvest as they were still green and young.
Another visit was done on the 3rd. April 2012 to see their progress.
The result was very impressive. Kebun 1 was at the end of harvesting, Kebun 2 is now producing young chilli, not quite ready for harvesting (it will be ready within 2 weeks as the chillies are still green and young) and Kebun 3 is in the middle of harvest. The production from ladang 1 has been very encouraging. The yeild is between 200 - 500 kg per day.
Description:
The photos below show the chilli plants at Kebun 1 which is at the end of harvesting. The plants were still producing chillies but at a very small amount. Most of the plants only have chillies what is left and no longer producing new chilli. As soon as these chillies were taken out, the plants were pulled out of the poly bags and new plants will be planted.
Description: All the chilli plants at Kebun 2 which were producing buds are now producing young chillies. The plants were healthy and some were growing beyond our expectation. The chillies are still green and not quite ready for harvesting. It should be ready for harvesting within the next 2-3 weeks.
While Kebun 2 is still within 2-3 weeks into harvesting, Kebun 3 has started it's harvesting season in the last few days when the visit was carried out (3/4/2012). The yield is very encouraging. Kebun 3 itself has a potential of producing 500kg chillies a day or even more.
Description: Kebun 3 in harvesting period.
Description: Collection of chillies from Kebun 3.
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