Excessive sodium and chloride levels continue to dog the orchard farming operation. We rely on the fall/winter rain season to cleanse the soil through a natural leeching process. Flooding the orchard floor helps to flush harmful accumulations beyond tree root zone. When the rains are deficient due to drought then this process does not happen. The trees absorb the chemicals and tree health and productivity is strained.

Irrigation water can be used to augment to a degree, but in our situation the aquifer is laced with and carries sodium to the field not to mention that pumping is costly and about to become regulated. Interestingly, a water chemical analysis reveals that Well water quality varies. Our mid-field pump (#2) draws water with a sodium concentration of 5.1 mEq/L (milliequivalents per liter) vs. our newest Well (#3) measured at 7.1 These Wells are only 1/4 miles apart so the variance is confounding.

For operational purposes Well 2 is typically 
used to irrigate the wine grapes while Well 3 
is used to provide water for the almond trees. 
Therefore the orchard takes the hit.

The following graphs display tabulated laboratory leaf tissue results from over time. The “Spring” chart captures data from April and the “Summer” — several months hence when almond nuts are well along in development. During this span the trees have been thirsting down the irrigation water and as you observe the sodium concentration as a relative percentage has gone way up. Salts and chlorides are being stored in the plant and can’t be disposed of until leaf drop at the end of the growth season. High concentrations have been the norm but this year [2020] we are seeing an excessive manifestation.

Witness the data confirms as boots in the field confirm toxicity with attendant leaf burn. By the end of season many of our poor trees in the orchard will appear to be dead but miraculously, will renew themselves for the next year. The trees are resilient fortunately; if only we could reduce the stress…