Ideal for gardeners, hobby farmers, fruit farmers and horticulturalists, this fruit production course will give you insights into tropical fruits that can be grown in warm climates. The Certificate of Fruit Production explores how to successfully grow tropical fruits in a warm climates.
You will learn about tropical fruit varieties, soils, growing techniques, pruning and harvesting for commercial production or self-sufficiency. You will also discover how to establish an orchard, manage weeds, pests and disease, how fruits can be adapted to cooler climates, how to manage a fruit plantation and how to market and sell your produce.
Outcomes achieved by undertaking a fruit production course include:
- Learning about warm climate fruit growing
- Exploring what to grow
- Gaining an understanding of networking
- Studying the scope of fruit crops — citrus, berries, nuts, vines and other fruits.
- Examining plant divisions, hybrids, varieties and cultivars
- Understanding tropical fruit families and how they are related to each other
- Attaining knowledge of the botany of fruit, where fruits come from and the modification of fruits
- Gaining insights into the types of dry fruits
- Learning how to establish an orchard
- Exploring how to develop a plan, choose a site and site characteristics (soil and drainage)
- Gaining an understanding of climate (temperature, rainfall, frosts and evaporation) and how to calculate rainfall
- Studying pests and diseases, existing vegetation, water sources and soils
- Examining how to improve soils, organic matter, soil nutrition elements and soil testing
- Understanding warm climate fruits — avocado banana, citrus, cocoa, coffee, macadamia and pawpaw
- Attaining knowledge of general cultural practices
- Gaining insights into nutrition, fertilisers, salts, pests and preventative measures
- Learning about diseases, the stages in their development and fungal diseases in tropical fruits
- Exploring viruses, virus control, pests and pest problems on fruit trees and lists of diagnosis plant disorders
- Gaining an understanding of the cultivation, weed control, frost, sun protection and drainage
- Studying pruning, how to prune fruit trees and pruning tools
- Examining tree fruits
- Learning about avocados, banana, star fruit and custard apple
- Understanding durian, jackfruit, lychee and mango
- Attaining knowledge of mangosteen, rambutan, sapodilla, white sapote and pawpaw
- Gaining insights into nuts, vines and berries
- Learning about strawberries, pepino, tamarillo and solanum (bush tomatoes or kangaroo apple)
- Exploring Pepino, lily pilly, passionfruit and coconut
- Gaining an understanding of macadamia, peanuts and pecan nuts
- Studying pistachio nuts, cashew nuts and Brazil nuts
- Examining citrus and other fruits
- Understanding their tolerance to different climates and the problems and remedies to growing citrus
- Attaining knowledge of the citrus family and how to grow healthy citrus
- Gaining insights into lemons, grapefruits, mandarins and tangelo
- Learning about sweet oranges, Meyer Lemons and other lemons
- Exploring limes, figs, olives, guava and pineapple
- Gaining an understanding of the cultural management of an orchard or fruit plantation
- Studying how to flow chart a crop
- Examining how to market your produce
- Understanding your market and who you might sell to
- Attaining knowledge of market research and gathering information
- Gaining insights into cost efficiency and the cost of production
- Learning about profit, sales price and quality standards
- Exploring the potential of a fruit crop and consumer potential
Australia’s Top Fruit Crops
Australia’s horticulture industry comprises fruit, vegetables, flowers, nuts, turf and nursery products, and it
contributes significantly to the prosperity of people living in rural and regional Australia. In terms of fruit production, and according to the Department of Agriculture, Water and the Environment, over 2.57 million tonnes of fruit was grown in Australia in the 2019 to 2020 period and interestingly over 98 per cent of Australian households purchased fruit!
The top largest fruit crops during this period were oranges (51 per cent grown in New South Wales), bananas (94 per cent grown in Queensland) and apples (46 per cent grown in Victoria). In terms of fruit production figures, over 383-kilo tonnes (which is 1000 metric tonnes) of oranges were grown, over 372-kilo tonnes of bananas and over 263-kilo tonnes of apples.
Unusual Fruits Found in Australia
In terms of fruit production, the biggest crops in Australia are those fruits that we know and love. However, there are many other weird and wonderful fruits available that are worth seeking out. So be brave and get your tastebuds tingling with some of these beauties!
The Abiu originates from Brazil and Peru and has smooth, light to bright yellow skin and creamy white flesh when ripe. The characteristic taste of this fruit is vanilla/creamy sweet caramel. To prepare, chill the fruit and then cut in half and scoop out the flesh. However, only eat the jelly-like flesh, as close to the skin is a sticky latex-type substance.
Originating from South America, the achacha has firm, orange skin and pearly white flesh. It has a subtle, delicate sweetness followed by a lemony tart flavour. To open, lightly pierce the skin on the circumference with your thumbnail or a knife, and squeeze in the opposite direction. Then either eat direct from the skin, or take the flesh out with a spoon. It can be served fresh as a palate cleanser between courses, or as a dessert in its half-skin.
Native to Mexico, this fruit has a shiny, bright green skin when unripe, which turns dark brown when ripe. The flesh is black when ripe and it tastes like chocolate! It should only be eaten when ripe as otherwise, it will taste bitter. To prepare, simply cut the fruit in half around the centre and scoop out the flesh. It makes a delicious treat with ice cream and is also great in cakes, mousses and muffins.
This fruit was introduced into Far North Queensland by Samoan missionaries from the Pacific Islands. It is round to egg-shaped, has a thick greenish skin and white starchy flesh with a bread-like texture. It tastes sweet when eaten ripe and is normally eaten as a vegetable. You can also peel, boil, fry or roast, and barbecue or bake whole in the oven.
Also known as sweetsop, this fruit was developed in Hawaii in the early 1900s and is often found in many Far North Queensland backyards. It has scaly, yellowish-green or tan skin and creamy white flesh. In terms of taste, custard apples have a juicy and sweet aromatic flavour that lingers. Fruit should be chilled then cut lengthwise and the flesh scooped out.
Originating from Southeast Asia, this fruit has pearly white flesh and leathery skin which is deep purple when ripe. Taste-wise, it has a subtle, delicate and sweet acid taste that melts in the mouth. To open, cut through the diameter of the shell all the way around, and then lift off the top. Mangosteens can be eaten as is or added to fruit salads. They are also an exotic addition to champagne!
Native to South-East Asia the marang is greenish-yellow when ripe and covered in soft, short spines. The fruit has a strong aroma and the flesh is very juicy and sweet. Ripe fruit is opened by cutting the rind around the middle of the fruit and gently pulling the halves apart. Once the fruit is opened, it must be eaten within a few hours, as the flesh discolours quickly and the flavour deteriorates. The seeds can also be roasted and eaten.
This is the national fruit of Japan and was introduced into Queensland in the 1800s. It is bright orange when ripe and thin-skinned with orange flesh. There are two types of fruit — astringent and non-astringent. The astringent fruit has a soft, mushy flesh when ripe, whereas the non-astringent variety has crisp flesh. Both varieties are sweet tasting. They can be used in salads or made into jam and are a good accompaniment to lamb, pork or chicken.
This fruit originates from Sumatra and Malaysia. It is typically vivid red or variegated in colour with flesh that is transparent or white and sweet with a mild acid flavour, which is very refreshing. To prepare, cut around the centre of the fruit, lift off the top half of the skin, leaving the fruit in the half shell. Rambutans are best eaten fresh and delicious in fruit salads, served with ice cream or made into jams.
This fruit originates from Central and South America. It is green and thin-skinned when immature and remains green to golden when ripe. This is a soft fruit so easily halved so the flesh can be removed. Its flesh is sweet like vanilla custard, so it is primarily a dessert fruit, although it can be used in milkshakes. Yum!
Extend your plant skills for personal use or to establish and manage a commercial fruit production business with a fruit production course like our Certificate of Fruit Production.