The Belgian cherry season is just around the corner. Every year, there is a strong desire to offer cherries as early as possible, and currently, the first CherryLou cherries — named after Katrien De Backer's son — are starting to show color at Amelinckx Fruit. "In 60 days, we go from blossom to a firm, large, juicy fruit, thanks to sunshine, regular and controlled feeding, and moisture. We expect to pick the first cherries in a few days," says Katrien, part of the Amelinckx Fruit family business in Hingene, Flanders.
© Amelinckx Fruit
The first variety they are starting with is Nimba. "We have a total of eight different varieties that follow each other nicely. These include both the thick, slightly softer cherries and the dark red, firm 'hard crackers.' Additionally, we grow three different varieties of 'white belly' cherries with a blush," Katrien explains. "The Nimba is grown under plastic covers with ventilation netting, which protects against rain, dust, and pests that love cherries, allowing for an early start. This spring's dry northeast winds were still beneficial under our greenhouse canopy, thanks to the work of bumblebees and bees. Controlled watering maintained optimal humidity, ensuring smooth fertilization. Our 'fertilizers' flew out of their nests in search of nectar."
Katrien emphasizes the importance of bees in producing quality cherries. "For ten years, we have worked with a regular, dedicated beekeeper who breeds exceptional bees. Taking good care of your bee family leads to more productive bees. Our bees are healthy, active, and motivated," she says. "It's like working with driven, hardworking, positive employees. That's how you make progress. Otherwise, you end up standing still, or even moving backward. Successful pollination means we can again offer a beautiful, pure regional product early in the season."
© Amelinckx Fruit
However, Katrien also anticipates challenges. "Last year, we struggled with too much moisture. This year, we are facing a drought. The challenge will be to provide the cherries with enough moisture during this dry growing season so they can thicken properly, while also avoiding overwatering to prevent cracking. Every year brings different challenges, but in this sector, challenges are a constant, and flexibility is essential. We have become accustomed to that, so we expect to offer the first CherryLou cherries soon. What could be better than a sweet, juicy, crisp, fresh CherryLou at 25 degrees?"
For more information:
Amelinckx Asperges & Fruit
Koningin Astridlaan 171
2880 Hingene, Belgium
Tel: +32 (0)475 26 99 15
info@topasperges.com
www.topasperges.com