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<pre>Brian,

Thanks for the information re Boron. Unlike Yorke Peninsula (where I grew
up) the soils on the eastern seaboard, at least south of Sydney, are acidic
and we have to use a reasonably large amount of lime to modify the soil
closer to the optimum levels (alkaline) for the growing of olives and
grapes.

It would appear, from observation only, that the Kalamata variety is more
susceptible to deficiencies of Boron than other varieties. At least this is
the case in the south eastern seaboard of New South Wales.

Will report back when we see the effect of applying borax to our Kalamata
olive trees.

Regards,

Phil Bramley
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<pre>Phil

A cautionary note. Don't apply borax unless there is a demonstrable need as
too much of anything is too much. Unless I have missed out on a posting you
were to get a leaf/tissue analysis done to determine levels of various
elements. And Brian C's earlier comments regarding application methods are
also most important.

I am reminded of a situation that occurred only last week when I had too
much of the excellent McLarenvale wines. Too much was indeed detrimental.

Regards
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<pre>BORON

If Boron deficiency is the problem (olives need boron more than
other fruit trees) you need to check whether it is deficiency or non
availability. Borax is fine on deficient soils (e.g. Marlborough district
of NZ) but on highly alkaline soils (parts of Yorke Pen in South Australia)
you may need foliar spray.

OLIVE TREES FOR PAKISTAN.

Weight of young olive trees for freight to Pakistan is not easy to
calculate. We normally use two year old trees which are grown in a plastic
bag 10 cm in diameter and 20 cm deep. This weighs much more than the tree
and you will probably have to sent them open rooted without the 3 or 4 kg
of soil.

Have you considered the cold requirement? Would North African
varieties with less cold requirement be better? A friend is trying to grow
olives is Oman and they are a total failure due to lack of winter cold. We
think the olives came from Australia but we do not know what varieties they
are. In Italy the Ligurian coast is comparatively mild so local varieties
would be better than the classic ones from central Italy.

Have you the FAO book on olives in North Africa?

Cheers Brian Chatterton.
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