Training assortment and quality cut flowers English

Training assortment + quality and information about cut flowers

Lucas Jansen Internet: www.floweracademy.nl 1 Email: lucasjansen@floweracademy.nl

Program training cut flowers § Introduction § Nomenclature § Assortment of cut flowers / § Specifications cut flowers § Quality of cut flowers: § Ripeness, cooling, transport, stress, bacteria, Botrytis § The chain of cut flowers + pretreatment of cut flowers § How to reduce waste? Recognize quality items. § Evaluation and certificates 2

Introduction participants and Presentatie Spanje Floweracademy.NL

Floweracademy.nl Blooming your future

Let’s introduce: Lucas Jansen § Floweracademy.nl: courses & training sessions – – – – – – –

Assortment knowledge Quality knowledge + Entrance control Marketing + retail marketing Category management Account management Floral art courses abroad Market research / retail safaris

§ HIG; horti-inspiration-group (networking) § Input / knowledge helpdesk Flowercouncil – Campaign calenders – Helpdesk/ advice

§ Active in Holland and abroad (29 countries) § Author textbooks MBO education – Florist of the future – Quality in te chain

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Online database flowers and plants.

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Nomenclature = names of plants Presentatie Spanje

Floweracademy.nl Blooming your future

Correct plant names are important § All products must be listed with their scientific names (Latin) § This requires a lot of product knowledge of naming flowers and plants § Names include: § Genus = genus name = 1st name § Species = specific name = 2nd name § Cultivars = breed / culture variety = 3rd name 8

Nomenclature of plants § Latin or botanical name: based on how plants are flowering § According to hierarchical system – Families – Genera – Species – Cultivars / trade names – Sometimes synonyms are still in use 9 § Each product has an own product-code (VBN)

Hierarchy Latin names § Family

Caryophyllaceae

§ Genus

Dianthus, Gypsophylla

§ Species § Cultivars

paniculata / elegans cultivars / ‘Million Stars’ Floweracademy.nl Blooming your future

Assortment cut flowers

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Top 15 cut flowers 1

Rosa

2

Tulipa

3

Chrysanthemum (spray)

4

Lilium

5

Gerbera

6

Chrysanthemum (disbud)

7

Cymbidium

8

Freesia

9

Eustoma syn. Lisianthus

10

Hippeastrum syn. Amaryllis

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Hydrangea syn. Hortensia

12

Anthurium

13

Zantedeschia syn. Calla

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Alstroemeria

15

Paeonia

12

Classification cut flowers Top 5

Rosa

Gerbera

Spring Summer flowering flowering Bulbflowers bulbflowers Tulipa Narcissus Hyacinthus Etc

Lilium Ornithigalum Gladiolus Dahlia etc

Chrysanthemum

Alstroemeria

Dianthus

Decoration Forced “Summer” leaves shrubds flowers

Exotic flowers

Pistachia Aspidistra Leatherfern Etc

Anthurium Cymbidium Protea etc

Syringa Forsythia Viburnum

Helianthus Paeonia Veronica Etc Etc etc

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Most important flowers in retail § Chrysanthemum § fixed agreements with growers § Santini § fixed agreements with growers § Rozen § Directly from Kenya from growers § Germini § fixed agreements from growers § Lilium § fixed agreements from growers

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Most important flowers 3 flowers with spray + disbud versions: • Rosa • Chrysanthemum • Dianthus Gerbera • Always 1 flower on 1 stem Alstroemeria • Always several flowers on 1 stem 15

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Bulb flowers Spring flowering bulb flowers • Tulipa • Hyacinthus • Narcissus • Hippeastrum • Muscari Summer flowering bulb flowers • Dahlia • Iris • Gladiolus • Lilium • Ornithogalum • Freesia • Ranunculus

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Types Lilium

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Most important groups Lilium

Aziatic

LA

Oriental

Longiflorum 25

Exotic flowers (import)

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Exotic flowers (mostly Holland)

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Exotic flowers partly Holland and partly import

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Exotic flowers sometimes import, mostly Dutch

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Forced shrubs flowers

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Summer flowers from annuals

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Summer flowers from annuals

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Summer flowers from perennials

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Summer flowers from perennials

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Decoration leaves

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Plants and flowers are purchased on specifications

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Quality classification § External quality – Visible – Depends ofn the customers – In codes § Ripeness stadium: – stadium 1-2-3-4-5 – Depends on products

§ Uniformity § Damaging and diseases 37

Quality classification § Internal quality – Invisible – Its important for: § Sensitivity for transport § Sensitivity for dry periods § Sensitivity for ethylene § Vase life:

§ Growers can pre-treat products to keep the quality of a flower not to make better the quality of the product 38

plants § §

§ § § § § §

Specifications

Pot size Sorted by: § Height, diameter, number of branches / cutting per pot, § Number of flowers / buds, shape, lenght of tendrils etc.

Uniformity Maturity / ripeness stage Well hardened Well rooted Pot enough moistured Free of pests and diseases

flowers

§ §

Length Sorted by: § Weight, diameter, size § Number of flowers / buds

§ §

Uniformity Maturity / ripeness stage

§

Free of pests and diseases 39

S-codes = sorting codes download app floribook

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Quality cut flowers

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What is quality?

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Different types of chains?

Lucas Jansen

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Total Chain management

Traditional vs modern:

§

§ Breeder § Producer / grower § Transporter § Auction § Exporter § Transporter § Wholesaler § Point of sale: Florists, GC, designers §

Consumers

§ Breeder § Producer / grower § Transporter § Delivery company § Transport / delivery § Distribution centre retailer § Point of sale: § Stores Supermarkets 45 § Consumers

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Most important import countries

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Import countries Rosa § Kenia § Ethiopie § Tanzania § Oeganda § Zimbabwe § Zambia § Rwanda

3800 ha 1200 ha 0 150 25 50 60

§ Ecuador 2500 § Colombia 3500 § China 10.000+ § India 2000? § Holland § Europe

120 200 48

Productie depends on country and region § Holland: sea level § Kenia: 1500 – 2000 meter high § Ecuador: 2000 – 3000 meter high § The production and variety has influence on: § Size of buds § Growth rate / tempo 49 § Opening of flowers

Transport by plane

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The chain of flowers

• Hygiene • Crop treatment • Post-harvest treatment • Conditioning • Arrangement & design • Flower & plant food

The flowerfood chain gives 50-60% longer vase life

DANISARABA® 20 SC

Influence quality in chain

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How many steps are in the chain before a rose is from Africa to the consumer?

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Internal and external environm ent in a box 55

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Ventilation is important?

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Heating flowers

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Cold damage Anthurium

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Warping due to too hot transport

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What is quality? § For everyone it’s different § In each part of the chain there is influence on the quality: – Production of the flower – The export in Holland – Wholesale company in Russian Federation – Transport of the flowers – Length of storage – Temperature – Humidity – Way of handling in the flower shop

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The wishes of your consumers Flowers or plants? This depends on: § Colour § Form § Price / size § Smell § Vase life § Symbolic § Information product § Care and handling § Composition

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Quality control

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Supply flowers at Dutch auctions? § Dry or wet supply – Depending the product – Pre-treated of not

§ The night before auction-day § Cooled and transported § Set up cooled in the auction § Length of time as short/quick as possible 65

Testing flowers by inspectors – Selection § Uniformity § Length difference § Weight

– Disease and shortcomings § Insects, small animals and virus and fungi's

– Departures – Presentations 66

Quality aspects in general

Lucas Jansen

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Care of cut flowers All cut flowers need is a basic treatment § When you get in flowers inspect them on: – freshness, diseases and damaged parts.

– unpack the flowers immediately.

§ Cut off the ends of the stems at an angle using a sharp knife. Advice = 3 - 5 cm § Carefully remove the lower leaves: no leaves in the water § Place the flowers in clean buckets or vases. § Clean buckets or vases with bleach or before use. § Use only clean and cold tap water. § Add cut flower food which is based on sugar and antibacteria (chlorus). § Use the right concentration (1 litre = for 1 litre) § 90 % of the flowers can be stored in a cool place 4° C,68 preferably in refrigeration.

Vase life: 100 % open of the flower

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Vase life test Mixed Bouquet

WATER

Poluted water

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Vase life test Mixed Bouquet

CLASSIC sachets

Longer vase life but water stay not clear 71

Vase life test Mixed Bouquet

CHRYSAL CLEAR

Longer vase life and 72 also Clear water

A to high concentration: the leaves are burned

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8 Care and handling tips cut flowers 1. Use clean vases and buckets 2. Use clean water from the tap 3. Use always flower food in the right concentration 4. Take off leaves from the stems (under water level) 5. Cut with a sharp knife or scissor 3-5 cm of the stem 6. Put flowers directly in the water 7. Don’t put flowers in: –

full sun or nearby a heather or blower or nearby fruits

8. Fill up the water level regularly with clear water74

Cooling and transport 75

Temperature (°C)

Temperature during transport 25

Probleem!

20 15

Normaal

10 5

Koel!

0 0

12

24

36

48

60

72

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Time (hours) 76

Why cooling?

Less ethylene production Less grown of bacteria Less evaporation Slower come open of the flower Less wound healing Temperature of products

§ § § § § §

– •

With cooling we reduce the insensitivity of breathing of the flower A temperature which is 10 degrees lower, the flower will breath 2 – 3 times lower 77

Storage of flowers § §

Fresh nesh of products in very important FIFO = first in – first out

§ §

Reduce failure Trolley with rest products cost much money –

How more rest products – how more waste §

Indication: 3000-4000 euro a week = waste

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Optimal cold store temperatures Product

optimal cold store temperature / optimale koelceltemperatuur

Alstroemeria Anthurium Chrysanthemum Cymbidium Curcuma Dianthus Freesia Gerbera Gypsophila Helianthus Hippeastrum syn. Amaryllis Hyacinthus Hydrangea Hypericum Iris Lilium Limonium Lisianthus syn. Eustoma Narcissus Paeonia Protea Ranunculus Rosa Strelitzia Tulipa Zantedeschia syn. Calla

4 - 5 ° Celsius 12+ ° Celsius 1 till 2 ° Celsius 7-8 ° Celsius 7-8 ° Celsius 4 - 5 ° Celsius 1 till 2 ° Celsius 4 – 5 ° Celsius 4 - 5 ° Celsius 1 till 2 ° Celsius 7-8 ° Celsius 1 till 2 ° Celsius 1 till 2 ° Celsius 1 till 2 ° Celsius 1 till 2 ° Celsius 1 till 2 ° Celsius 4 - 5 ° Celsius 4 – 5 ° Celsius 1 till 2 ° Celsius 1 till 2 ° Celsius 1 till 2 ° Celsius 1 till 2 ° Celsius 1 till 2 ° Celsius 7-8 ° Celsius 1 till 2 ° Celsius 4 – 5 ° Celsius

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Transport / handling damage = stress 80

Handling damage § Video distribution cut flowers Flower Auction

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Transportschade

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Ripeness

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Ripeness § How more raw how longer the vase life? § NO: – mostly it’s better to buy the stadium of a flower which give the possibility to flowering totally open

§ BUT: – Each flower has own ripeness stadium – This depends on: § Genus § Variety § Time of the year

§ Knowledge and information: – To which part of the flower you have to look

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Ripeness stage of roses

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Relationship too immature and don't open § Flower is present in the smallest bud § Bud unfolding for flowering needed: § water sucking cells come on voltage 7 x original bud weight energy needed drawn from the sugars in the petals § Shortage of sugars: reserve source appeal to starch granules in the petals undetectable laboratory 86

Relationship too immature and don't open § With insufficient starch no efflorescence § Roses cut too young, too little starch § Too little starch after water after ripened roses § Store too long at too high temperature Flowers have to breathe and consume too little starch in sugars and starches

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Ripeness stages Lilium

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Ripeness stages Lilium

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Ripeness of the flower: Lilium

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Ripeness of the flower: Anthurium

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Ripeness of the flower: Cymbidium

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Ripeness stadia Rosa § Stadium 1 – 2 – 3 – 4 – 5 § Depending of: – Cultivars – Time of the year – Land of destination – Purpose of using

§ https://www.vbn.nl/en/ 95

1

2

4

5

3

Aqua!

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Gerbera ripeness stadium: the rings in the flower

2-3 rings is ok To Ripe

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Bacteria

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Bacteria • Not good: leaves on lowest parts of the stem will pollute the water 99

Flower stem: length wise Waterdirection

Cut part

bacteria

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A flower stem: cross section

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The stem inside

Clean stem

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Bacteria inside the stem

Polluted stem

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Control water balance Quality of water and micro organism

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Grow of bacteria in time

T = 0 h.

T= 3h

T= 6h

1.000 CFU

1 mln. CFU 105

Clean vases and containers

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Effects of bacteria on Gerbera

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Effects of bacteria on Eustoma

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Effects of bacteria on Rosa Only water with bacteria or water with Chrysal

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Bacteria The stems must be clean with the parts which is coming into the water.

Otherwise: bacteria

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Take away the thorns? § It makes wounds on the stem. § Wounds give sugars out of the stem § Sugars coming into the water § Water with sugars lets grow bacteria explosive § result: vase life of the roses is less 111

Damage of the stem

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Leaves in the water?

§ Take away always the leaves – It lets grow the bacteria

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Thorns in the water Let the thorns on the stem, it gives the most longest vaselive

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Botrytis The biggest problem in the chain 115

Botrytis

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Fungi: Mycelium

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Spores Botrytis

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Botrytis grows specially when: Condensation in (unperforated) cellophane

Warmth in packaging

When the product is moistly packaged

When temperature is higher is goes more quick

When humidity is to high

Temperature changes in the chain

When product is spryed awith water

When during handling products get wet / moisture: • Wet / moisture tables etc

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Reduce wet products: Enough heating in glasshouses: lower humidity Use perforated cellophane • Product always dry and not to tight

Enough fresh-dry air in glasshouses

Enough ventilation in glasshouses

Not package wet products

sealed cars enough ventilation or take away seal material

Humidity in cold stores not to high

Humidity during transport not to high

Prevent changing of temperatures • Condensation makes water in cellophanes

Never spray flowers or plants with water

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Botrytis solutions / prevent? § Take away the reason: – Make rules for cleaning and sweeping – Sell products which are less sensitive for Botrytis

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Perforated folie + sleeves

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Botrytis Rosa

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Botrytis in Rosa

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Bigger holes are better

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Botrytis Chrysanthemum

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Botrytis Rosa

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Spikkel

Schimmelhart

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133

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Test Botrytis § Day 1: – Place medium in cold store or other place – 24-36 hours / open.

§ Day 2: – Close medium – put in a warm space (2-3 days)

§ Day 5-6: – Result of Botrytis pressure 135

Botrytis test:

2 days open in space test the pressure of spores in the air 136

Botrytis test:

After 5-6 days closed the result is: how mores fungi 137 how more bad is the situation with Botrytis

Reference images of Botrytis spore pressure

“Clean”

avarage poluted

very poluted 138

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Botrytis prevent?

Work CLEAN and DRY § Opruimen van de bron/oorzaak: – Veegbeleid voor bedrijf opstellen – Minder Botrytis gevoelige cultivars verhandelen

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Grow spots or Botrytis? §

Such spots can be caused by a cold night during cultivation.

§

Such discussions are always difficult and it's hard to judge from a photo.

§

Botrytis has to be seen 'live' to be judged properly.

§

In such cases it is best to put the flowers in a vase with a plastic bag around the affected bud.

§

This will give an RV of 100% and if it is botrytis, the little dots will develop into real fungi.

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Influence quality in chain

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Pre-treatment of cut flowers

Presentatie Rosa

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Influence on quality: After cut treatment §Directly done after the crop of the flowers §Method it’s done on the nursery §For some products it’s in the rules of the VBN §For some products it’s free to do it §Goal of after cut treatment: §Keep the best quality during the chain §the best result for consumers §Products are less sensitive for ……….. §On the auction the methods will be checked or checked in laboratory or self-test methods §New materials are developed 144

6 Different methods of after cut treatment 1. To reduce the sensitivity of ethylene 2. To give enough sugars / nutrients 3. Wilt after a dry period 4. Against yellow leaves 5. Against wound healing 6. Grown of bacteria in the water 145

Pre-treatment cut flowers Pretreatment is method against

Consequence

Pre-treatment with

Product

Bacterial sensitivity

Prevents vasodilation, against hanging flowers

Bacteriedoder / chloorpil

Water intake

Betere hydratering van de steel

Nutritional or hormone deficiency

Against leaf yellowing

Water thinner and bacteria killer

Rosa Gerbera Eustoma All Summer flowerrs Syringa and Viburnum Bouvardia and Hydrangea

Against growing of stems Reduce ethylene sensitivity

Hormoonbehandeling

Lelium + Alstroemria Mixed bouquets Tulipa

Against bud drying

Iris

Minder #knopval#, verdroging en krimpen van bloemen

Dianthus Delphinium Aconitum Tulipa + Freesia Many summer flowers Astilbe, out-door chrysanthemum Flowers with woody lower ends like Solidago, Veronica, Aster etc

#STS# Water intake after lying dry

Bloem blijft goed water opnemen

Uitvloeier (zeepsop)

Wound healing

Wond aan uiteinde steel blijft open zodat wateropname voldoende blijft Needs of sugar to let flowers full bloom

Chloorpil

Helianthus

Can be used in all parts of the chain, especially at the end of it

General for all cut flowers

Flora lfood

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Post-harvest treatment • Hydrating Solutions

RVB Clear, Grow 20, CVBN

• Nutrition

Lily Conditioner

• Plant Hormones

BVB, BVB & Plus, Viva

• Ethylene

AVB, Ethylene Buster

• Dehydration

Leafshine & Seal, Freshliner

• Botrytis & transport:

Rosedip, Vident, Sea Freight Service

What is ethylene? § Ethylene is an hormone which makes flowers and plants more quick older § Ethylene gas is invisable and not smelling: – Produced by flowers and plants itself – Gas from trucks and motor – Riping fruits

§ The solution: – Pre-treatment by growers with STS – Use Ethylene busters in boxes, trucks and cold stores – Good ventilation 148 – The right place in supermarkets: not close to fruits

Dianthus damaged by Ethyleen not pre-treated and preatreted

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1) Damage by Ethylene Dianthus

Not pre treated

Pre treated with STS 150

Carnations

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Delphinium video

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Ethylene influence § Dianthus § Aconitum § Delphinium § Phlox § Cymbidium

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Ethylene busters

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Sensitive flowers and plants § Flowers: – Dianthus – Aconitum – Delphinium – Phlox – Cymbidium – Tulips – Many others

§ Plants – All orchids – Plants with buds § Hibiscus § Schlumbergera / Rhipsalidopsis § etc

– Plants with leaves § Schefflera § Radermachera § etc 156

Solution of ethylene § No heathers and cars in closes spaces § Ventilation of spaces / in trucks § No flowers nearby fruits § Sensitive flowers pre treated with: – STS = silver thio sulfaat – AOA = amino-oxy-azijn – Only the grower can do this method 157

Concentration Ethylene

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2) Not enough nutrients

Gypsophylla needs a high concentration of sugars. The grower, but also during the chain we can put some extra sugar in159 vases or containers in combination with anti bacterial

What are sugars doing? § · Energy for the flower § · It transport the reserves § · Grow- and bud development § · To open the flower § · Against brown flowers

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Effects of sugars? § Can use is on the nursery and also other parts of the chain: – It makes better the conditions for transport – Less brown flowers – All flowers come open – Flowers are bigger and more white

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3) Wilt after a dry period:

After cut treatment method: soap = it makes the water more thin

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Effects of a dry period § Air bubbles blocks the take-in of water § Solutions: – Pre-treat with water thinner: soap – Flowers in ice-cold water § Air bubbles are less in ice cold water

§ Effect of water diluter: – Sometimes dark part of the stem 163

Dark part of stems

§ Because the treatment the lowest part of the stems will be dark 164

Results after dry period § Air in vascular bundles block water absorption § Solutions: – Pretreat with “uitvloeier” = soap § Or: – Put the flowers in ice cold water – Air dissolves easily in cold water § Effects of pre-treat material – dark part of end of the stem

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Give a water thinner to: § Flowers with a wooden stem: – Astilbe – Carthamus – Chrysanten from outside – Bouvardia – Solidago / Solidaster – Veronica – Aster 166

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4) To less hormones § Effect: yellow leaves § The plants makes hormones normally by itself: – Flower becomes not quick old – It makes the plant active 168

Solution: Give the hormones to the flowers § After cut treatment: – Gibberellins (hormones) into the water

§ Sensitive products: – Alstroemeria – Lilium (not all cultivars) – Euphorbia fulgens 169

Lilium

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Lilium

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Pre-treated yes or no

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5)Wound healing • After cutting the sunflowers they close very quick the wound of the stems: the flower can’t take-up water anymore •Solution: • Pill with chloral into the water, the stem stay open •Sensitive flower: Helianthus 174

6) Bacteria In VBN delivery rules : Not good

Lowest parts of the stem (15 cm) must be cleaned 175

Influence flower food

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Recognize quality items

Presentatie Rosa

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Determination key Determination key for quality problems in flowers and plants A) Leaves Buds / flowers A1) Different colours or spots on leaves

B2) Damage bud, flower or flower parts

Top is covered with white, powdery mildew fluff that is to brush off Dark spots (little red / purple) on top and at the bottom also visible. Sometimes it’s discoloured black (import) Yellow-green, later darker, bounded by veins spots (brown / black) on bottom Striking round, black / dark leaf spot, yellow border but without clearly defined.

At bottom, excellent pads / patches of brown, yellow color White, later gray-brown, pale spots on leaves. Eventually, yellow-gray White silver, sometimes confluent spots on leaves, later brown.

Between spots, black or white dots

White mildew

First, white or brown or black dots or spots later dusty, brown gray mold Clear feeding damage

Botrytis

Deformation and / or discoloration or b ruin spots on sepals Extreme bud drop

Trips

Spot disease Rust

Damaged buds / flowers

Spider mites

Discoloration or black lines on flower petals Black brown discoloration of flower base Smull of flower stem just below flower base

Leaf tips or leaf edges

Too low humidity (RV)

C) Stem

Black leaf discoloration / shiny leaves (Mold on aphid excrement / fly Small spots on leaves / jumped cells

Soot Dew

D1) Discoloration of the stem

Cell damaged

Dried leaf

Heating or transport damages Cold damage

Brown stripes in the longitudinal direction Steal slimy, soft and weak Red stripe by stem Water place in stem or sweaty leaves

Black or white spots on leaves or flower

Contested mildew

Black mildew

Trips

A2) Damaged leaf Small, white spots or winding corridors Irregular holes, skived sheet layers or silver, shiny slime trails Irregular bite of blade edge Strong deformation or pattern of surfacemounted, lighter colour veins Later dusty, brown gray mold or rotten parts between leaves and steal, brown discoloration or blemish or smoulder Damaged or bruised leaves

Vine weevil

Ethylene-or cold damage Transport damage Cold during transport / production Leaf spot disease Flower smull

Stem disease Slime Stems Fire Stem Water stem or sweat leaves

D2) Damage to stem Leaf miner fly Snails Vine weevil Trips Botrytis Transport damage

A3) Insects seen on leaf

Dusty brown gray mold Among the top eat / damaged stems Bruised stems and flower parts Lowest part stems not free of leaves

Botrytis Snails Not clean under end

D3) Insects on stem 2-3 mm in size, colour (green / black) with two protrusions on abdomen, often large numbers Globe-shaped oyster shields In the magazine - or flower armpits white pellets of wax threads

Greenfly Cap / Scale Mealy bug

2 mm with yellow dot on back

Leaf miner fly

D) Roots

2-3 mm in size, colour (green / black) with two protrusions on abdomen, often large numbers Snow White, winged insects on leaf underside Globe-shaped oyster labels, especially on lower leaf Spider-like creatures, fine silk available.

Leaves often fall gray discoloured

Greenfly / Aphid

Roots growing out of the bottom of the pots

Too long produced plants

White fly

Not stable on the pot standing stems or easy fall out the pots Premature yellowing of older leaves

Poor rooting

Woolly layer of air, flesh-like colour, in groups

Mealy bug

Cap / Scale Spider mites

B) Flowers or buds B1) Spots on flower parts First white, black dots, becoming small brown spots or black spots which rapidly increase in size Looks like Botrytis but surrounded with colored rim and equal opp with the petal.

Premature drying out or spreading pollen on petals

Root Luis

F) The total plant / flower Shiny and sticky leaves are etc Extreme fall down of leaf / buds or flowers Shiny and sticky leaf / button Not enough hard or ready for consumers

Cap / root louse Ethylene damage Aphids Not hardening

G) Other Botrytis (= pokken / spikkel / smet / smeul) Growth spots Trips

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Rupture of leaf / flower / bud Maturity uneven, too ripe / too raw

Transport damage Maturity stage

Unequal sorting / too fat / too thin / too long / too short Behind Remains of gifts or spraying water on crops

Sorting / uniformity Residues

Temperature and quality Botrytis

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Temperature and quality Ripeness

180

Temperature and quality curved stems during warm transport

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Temperature and quality Grown flowers: high temp in box

182

Thorn damaging

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Tip damaging

184

Damaging by pressure

185

flat head

186

Damaging by transport

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Residu

188

Curved stems

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Not correct bunches

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Practicing quality items

Presentatie Rosa

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Most common diseases § § § § § § § § § §

Mobile louse (aphid) Immobile louse (wool-cap-scale) Caterpillar Trips Miner fly (usually only damage image) Whitefly … …

§ Which one you know yourself?

192

6 most common animal infestations

Minerfly + damage

Trips + damage

193

6 most common animal infestations

Aphid

Whitefly Mobile

Mealybug + cap fluff

Caterpillar Immobile 194

Practicing quality items (see appendix) Practicing quality cut flowers You can use the determination tool. Write answers on the other paper from 1 till 20

1 4

7

2 5

8

10 13

11 14

16 19

17 20

12 15

3 6

18

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9

1

2

Video life cycle insects https://www.youtube.com/playlist?list=PLIoGWfGiGIbRQOY1 sXVAIluXbCR2rYr-

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How to improve sales and reduce waste in stores?

Presentatie Rosa

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Concrete objectives (category management) § Increasing sales: – Financial value (turnover/margin) – Including less waste – Higher perception of the customer

198

Sales cut flowers success depends on: § Consumers: § Groups, Analyses, Competition § Assortment and design § Purchasing, sustainabliity § Creativity and taste of cumsumers § Quality of cut flowers § Packaging, flower food § Technology and logistics § Presentation (experience) and care of shop floor 199 § Tips and information (in store and for cunsumers

Possible Success Factors § Improving presentation § Enhance the experience § Reduce waste § Quality? § Added value? § Service? § Information provision § Price? (psychology)

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UK

201

Holland

202

Fun with flowers training

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Calculating square meter revenu's § Factors that determine revenue per square metre: – Purchase price – Logistic costs (transport) – Turnover rate (in-out) – Cost management on the shop floor § Employees take care for shelfs?

– Presentation on shelfs or trolleys – Depreciation § Reduce prices in % § Overhead costs – Promotion costs / marketing – etc

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Backgrounds Chrysanthemum

Presentatie Rosa

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In attachment extra information Chrysanthemum 206

Thank you for your attention and good luck with your work

Presentatie Rosa

207

Kahoot Download app in app store: Kahoot Oor go website https://kahoot.it Enter Pin you will see on the screen

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