Almonds are most commonly propagated commercially through budding, specifically T-budding. This method ensures the desired characteristics of the almond variety are maintained.
Here's a breakdown of the almond propagation process:
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Rootstock Selection: Choosing the right rootstock is crucial. Rootstocks are selected for their disease resistance, adaptability to different soil types, and influence on tree size and productivity.
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Dormant Wood Collection: During the winter months, when almond trees are dormant, budwood is collected from the desired almond variety.
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Budwood Storage: The collected budwood is carefully stored under controlled conditions to maintain its viability until spring.
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T-Budding (Spring):
- A T-shaped incision is made into the bark of the rootstock.
- A bud is carefully removed from the collected budwood.
- The bark flaps on the rootstock are opened, and the bud is inserted into the T-shaped incision.
- The bud is then wrapped securely to ensure good contact between the bud and the rootstock, protecting it from drying out and infection.
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Graft Union and Growth: Over time, the bud unites with the rootstock. The portion of the rootstock above the bud is then removed, encouraging the bud to grow into the desired almond variety.
Budding is preferred over growing from seed because seedlings don't reliably produce the same quality and traits as the parent almond tree. Budding guarantees that the new tree will bear the same type of almonds as the tree from which the budwood was taken.
In summary, almond propagation primarily relies on budding, specifically T-budding, which involves grafting a bud from a desired almond variety onto a suitable rootstock. This method ensures the consistent production of high-quality almonds with the desired characteristics.