HAWKE’S BAY FARMING LIFESTYLES
March 2018
7
Tetsuya plans to introduce more Japanese grape varieties and get other growers involved in his project Budou grapes come in all different types, shapes and colours are growing well in Hawke’s Bay
“I found a local table grape grower and leased part of his property. We purchased young plants of the Japanese ‘Kyoho’ grape from a nursery here and started our ‘Budou’ project. “We had to wait to see if they would be successful and over three years we expanded and leased more land from him.” Tetsuya then changed it from the traditional trellis style to a pergola system. Growing on a pergola allows the leaves maximum sun providing goodness to the grapes. “We put special paper bags on each bunch and use umbrellas to protect them from the different weather trends, bugs and excess sprays. These also stop the birds landing on them — they love the colours and eat the whole lot if they can — we must be growing some nice tasty grapes.” In Japan the family grow some varieties, which can grow to golf ball size. “We are still researching which fertilisers are suitable in New Zealand to help the growth. Success is also about irrigation, pruning and branch placement. Thinning the grapes will help make a bigger fruit. For Kyoho, one bunch can be 400 grams with each
grape growing to 12-13 grams.” Some grapes get trapped inside the bunch and aren’t as flavoursome and thinning helps rectify this. “We also produce seedless grapes by using a method to make the plant think that the seed has already been produced. “We are successfully selling at the local farmers’ market and Farro Fresh in Auckland, as well as few local stores.” Each bunch is presented in a special individual bag, because in Japan, some food is treated as a seasonal gift that you present to someone special. “For thousands of years Asian cultures have shown people they are important and appreciated by sending gifts of fruit. If you are going to give a gift it must be excellent, like our grapes,” says Tetsuya. “At times, we have two to three varieties and each has a different flavour and smell. For example, New York Muscat has red small sweet berries, White Diamond is aromatic, and Buffalo is black with an intense rich flavour and tangy dry skin. “I am looking at introducing more Japanese varieties and plan to get others exclusively grown by us as there
is potential for ‘Budou’ grapes with export opportunities to Japan and other Asian countries. Less than one per cent of grape growers in New Zealand are producing table grapes — most are growing wine grapes. Company administrator, Yumeri Katsura, met Tetsuya through a mutual friend and now works full-time for BudouSenshin Ltd. “I am also from Japan, but have lived in New Zealand for 20 years. I have a horticultural background and now help to manage the company here,” she says. Tetsuya spends half of the year
in Hawkes Bay, whilst his wife and son manage the business in Japan. “We are looking for potential growers to embrace our wonderful project and create a new industry right here in New Zealand. Others have tried to produce the seedless grapes, but few have succeeded. “Success depends on the variety, climate and weather. Being seedless means the grape itself gets bigger, as all the growth goes into the flesh not the seed. Ours are 99.9 per cent seedless — Tetsuya says if you find one with seeds you are the ‘lucky’ one.”
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