Crop of the Week: Date palm offshoots

  Medjool dates are an expanding crop in Yuma County. About 4,000 acres of dates are now being cultivated, producing a crop valued at more than $25 million.

  In the early 1900s, date palms were brought to our southwestern deserts of California and Arizona because the climate in this region was ideal for growing them. Date palms need a long, hot growing season, and Yuma’s low humidity and the relative absence of summer rain help in the production of high-quality fruit. Dates are one of the most tenacious plants and one of the most salt-tolerant in nature.

  Each palm is propagated from offshoots that develop from buds at the base of the mother plant. An offshoot is truly like the mother palm, ensuring uniformity of the fruit. It takes up to three years from the time a bud has developed into an offshoot until the time it grows outwards, with another three to four years before it reaches the desired size for its separation. It then goes into the nursery for another year or two before field planting.

  Care and skill are important in order to cut and remove an offshoot properly from its mother palm. The operation starts by irrigation several days before cutting. Soil is then dug away from the offshoot(s), using a sharp, straight-blade shovel. A specially designed rectangular chisel is used to cut the offshoot from the mother palm. Injury must be avoided at all times as the offshoot's tender heart should never be damaged.

  Young offshoots are usually protected from harsh climatic conditions (sun and wind during the first summer and cold the following winter) and against some animals such as rabbits. The use of shade wrapping or a tent of date leaves is recommended.

  The wood and leaves of date trees provide timber and fabric for houses and fences. The leaves are used to make ropes, cord, baskets, crates and furniture. The base of the leaves and the fruit stalks are used as fuel. The fruit yields food products such as young yellow dates, dried dates, date vinegar, date chutney and date paste for bakery products.

  Dates are highly nutritious, with a sugar content of ripe dates about 80 percent. The remainder is a rich blend of protein, fat and minerals, including copper, sulfur, iron, magnesium and fluoric acid.

  Fresh dates store well when refrigerated and may be frozen. Dried dates have extended shelf-life without refrigeration and are often found in dried fruit sections of markets or are prepackaged.

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Source: Kurt Nolte is an agriculture agent and Yuma County Cooperative Extension director. He can be reached at knolte@cals.arizona.edu or 726-3904.