This guide is intended for commercial farmers to provide information on cultural and pest management practices for small fruit crops in New England. Both cultural and chemical pest control measures are suggested, and the use of integrated pest management (IPM) practices is encouraged. General concepts of IPM are described in the “About Pest Management” section of this guide. Contact your state small fruit or pest management specialists for details regarding specific crops.
All pesticides listed in this publication are registered for suggested uses according to federal and state regulations in effect on the date of this publication. Occasionally there are materials that are not registered in all New England States. Check with your states' Regulatory Agency when in doubt. Pesticide labels change frequently. Applicators must read the labels carefully before application to be sure of restrictions and rates.
Trade names are used for identification only; no product endorsement is implied, nor is discrimination intended against similar materials.
The user of this information assumes all risks for personal injury or property damage. If the information in this guide does not agree with the current labeling, follow the label instructions. The label is the law.
Berry Crops at a Glance
Below are some vital statistics relevant to several small fruit crops. Many factors including site suitability, time commitment and market strategies will have to be thoroughly researched before entering into a small fruit enterprise. Consult with local growers, Extension Specialists, and others to help determine the suitability of a small fruit enterprise. Books and guides can also be very helpful in answering questions about small fruit production. See the resource list at the end of this guide for some useful references.
|Expected Yield (lb/A)||10-20,000||2-7,000||3-7,000||6-12,000||6-12,000|
|Age to maturity||2 years||3 years||3 years||6-8 years||3-4 years|
|Life of planting||3-5 years||8-12 years||5-10 years||30+ years||20+ years|
|Hardiness||-15˚F (covered)||-10˚F||0˚F||- 20˚F||0 to -25˚F*|
|Optimal pH||5.5-6.5 (6.2)||5.8-7.0 (6.5)||5.5-7.0 (6.5)||4.8-5.2 (5.0)||5.5-7.0 (6.5)|
|Typical Spacing||1.5’ x 4’||2’ x 8’||3’ x 10’||5’ x 10’||8’ x 12’|
*Depending on cultivar