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Watermelon Picking

When people think about watermelon season, they usually picture the finished product – juicy red watermelon that’s right ready to cut and eat fresh. What’s less visible is the work that goes into getting them off the field in the first place.

At Fieldco, watermelon picking is one of the hardest jobs on the farm. It’s hands-on, physical work that requires skill, experience, and stamina – often in hot, muggy conditions(hello, Northland summer!) and over long days.

Unlike many crops, watermelons are picked by hand. Each melon needs to be assessed individually for ripeness. Pick too early and flavour suffers; leave it too long and the texture inside turns overripe – floury and the flavour changes. Our teams rely on experience – checking colour, field marks, and maturity – rather than any single foolproof test.

Watermelons are delicate picking for such a heavy fruit! A full day of picking involves hundreds of repetitive movements, often while bending, lifting, and walking across the moulded rows. 

Timing is another challenge. Watermelons don’t all ripen at once, which means fields are often picked in stages. At Fieldco, its always best for our crop managers to carefully monitor this so extra work doesn’t have to be put in, picking over the same field multiple times. This requires careful coordination between our growing teams, logistics, and packhouse to make sure fruit is harvested at its best and moved quickly through the supply chain. Fun fact: over the Christmas period, we had days where product was picked, packed, and on our customers’ floors within 24 hours!

Weather plays its part too for Melon Picking. Hot days can speed ripening, while cooler or wet conditions can slow things down. Our teams adjust constantly, making decisions day by day based on what the crop is doing.

For our customers, this extra effort shows up as consistent quality, good eating, and reliable supply through the season. For us, it’s a reminder that behind every watermelon is a lot of hard work from people who know the crop inside and out!

So next time you cut into a crisp, sweet watermelon, spare a thought for the picking teams out in the field. It’s not an easy job – but it’s a crucial one in delivering New Zealands’ most top quality watermelons!

Interested in partnering with Fieldco for supply of New Zealand’s best quality melons this season?🍉

Get in touch with one of the team today, by replying to this email or emailing sales@fieldco.co.nz

Phone: 09 439 5545

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Uncategorized

Sweetcorn for Summer

November 2025

We are now on the tailend of our spring season and things are looking wet. We’ve had a lot of heavy showers of rain this spring so planting has been slow.

Sweetcorn is still standing strong though, and we’re looking for a good sweetcorn season! It’s one vegetable that kiwi’s love every summer and we can’t wait to bring it onto the market.

Sweetcorn loves the heat. It grows best in regions that have consistent warm soil temperatures so it has good germination. And while we have had a lot of rain, it still has been warmer than other parts of the country – our typical subtropical climate!

Growers usually have a tight window of sweetcorn picking, and it takes practise to know the right moment to pick a crop. Picking too early, means not all the cobs are filled out so a team has to go through for a second pick.

So how do you know when the cobs are ready to pick?

Our field teams start by watching the size of the cobs forming as well as the silks; the silky strands at the end of the cob. When they’ve gone from pale and silky to brown and dry, the cob is nearly ready for picking.

Giving the cob a gentle squeeze through the husk, as this way you can feel if the kernels are plump and properly filled out to the end of the cob. When the crop is nearing its picking time, one of our field team will check a selection of cobs by peeling back a small section of the husk

They are then packed into crates, stacked and ready to be sent directly to wholesalers to ship out to your nearest supermarket store!

How should you store your corncobs?

For maximum flavour, it is best to store your cobs in the fridge inside their husk. This preserves them for longer and by leaving the husk on it means the kernels don’t dry out. 

Categories
Fresh kumara

Spring Planting: Kumara in the Ground

Spring is when our first kumara slips go into the ground, for the next year’s kumara harvest! With only 1 harvest annually, this is a critical time of year to grow our kumara right and plant in good ground so we can provide you with the best tasting produce.

When new season kumara is later on to the market at the start of autumn, this is usually due to wet weather at the start of spring which delays all plantings.

According to old Maori custom, the whole tribe went out to plant their kūmara when the kōwhai bloomed. The Kōwhai tree, a native tree to New Zealand, blooms around the September weeks, where the colder weather is easing off.

So much was this the custom that when they wanted to hint that a man was lazy they would use the proverb, “Where were you when the kōwhai bloomed?”


The season begins with our team carefully washing the kumara that will be planted. These are then laid out in what we call “kumara beds”, where they start to sprout. Shoots emerge from the beds and are carefully cut and collected into crates. These shoots, known as slips, are then planted into moulded rows in the field, where they grow into fully mature kumara plants, ready for harvest a few months later.

Here’s 3 recipe ideas from our collection, for you to enjoy Kumara this spring:

1. Kumara Quinoa Picnic Jars

    Great fresh way to enjoy NZ’s iconic vegetable!

    Put your dressing on the bottom of the jar to save your salad ingredients from going soggy before you get to eat it.

    Either tip onto a plate, or shake in the jar to combine: Kumara Quinoa Jars

    2. Kumara can be pretty sweet too!

    Try these sweet scones for a tasty morning tea: Kumara Scones

    3. Kumara & Mussel Fritters

    Fritters are a simple but tasty staple for the family! Try this twist on a kiwi classic; the mussel fritter!

    Recipe here for Kumara & Mussel Fritters

    Categories
    Frozen

    What are Yummo’s?

    What Are Yummo’s?

    In short, Yummo’s are our peeled and frozen baby kumara. And yes, they really do live up to their name. They’re truly yumm-o!

    Why Yummo’s Are Special

    • Yummo’s are made from the smallest kumara in our crop.
    • Normally, these baby-sized kumara wouldn’t make it to supermarket shelves because they don’t fit the required size standards.
    • By using them, we reduce our harvest waste and make the most of every crop.

    Kumara are only harvested once a year and a huge amount of effort goes into producing each crop from planting, water and pest management right through to the harvest. By creating our frozen Yummo’s, we’re able to bring more of this goodness to market, minimise food waste, and lessen our environmental impact…while giving you a unique, versatile product to enjoy!

    Why Use Yummo’s?

    • No prep needed: prewashed, peeled, and ready to cook.
    • Quick cooking time thanks to their small size.
    • Less mess, fewer dishes: just grab what you need, cook, and enjoy.

    Yummo’s help bring a touch of effort and finesse to the plate too! They look hand-prepared, even though all the hard work is already done for you. It’s a win-win!

    Easy Recipe Ideas

    As a side or appetiser: Roast or fry Yummo’s, sprinkle with sea salt, and serve with homemade aioli or a sweet chilli dip.

    As a vegan-friendly main: Create a warm or cold kumara salad with Yummo’s, roasted onions and capsicum, topped with a green herb aioli. Check out our recipe here for a Yummo Salad

    🍋 As a fresh side dish: Pair with lemon yoghurt dressing, a spoonful of basil pesto, roasted almonds, and chopped fresh herbs. Like our tasty Grilled Kumara recipe here

    How to Cook Yummo’s

    Deep fry
    Heat oil to 180°C. Fry Yummo’s for about 12 minutes or until golden and crispy. Drain and shake off excess oil.

    Roast
    Preheat oven to 180°C. Place frozen Yummo’s on a lined tray, brush lightly with oil, and roast for 25-30 minutes, turning regularly, until golden on the outside and soft inside.

    Air fry
    Place Yummo’s in the air fryer with 1–2 tbsp oil. Cook for 20 minutes, or according to your airfryer settings, until golden and crispy.

    Interested in hearing more or where you can purchase these from? See more on our Yummo’s product page here

    More partial to the Orange Kumara variety? Try our Little Beau Peeps!

    Categories
    Uncategorized

    Introducing…Sweet Alba’s

    Sweet Alba‘s are our latest variety of kumara to hit the shelves!

    Available now in Costco, Sweet Alba’s are a white-fleshed, white-skinned kūmara variety grown by Fieldco in the far north of New Zealand. A cross between the orange and red variety, Sweet Alba’s are almost like an albino red! White skinned but slightly softer in texture compared to the traditional red.

    It’s a versatile ingredient that works well across a range of applications — from mashing and roasting to baking into gratins or slicing into salads.

    Like all Fieldco kūmara, Sweet Alba’s are grown in the heart of kumara country, making them some of the sweetest kumara you can find!

    Sweet Alba’s may not be as well-known as the classic kumara varieties, but is ideal for home chefs, chefs and product developers looking for something familiar yet unique!

    Check out our other kumara varieties here

    Categories
    melons

    How much space do Watermelons need to grow?

    Watermelons are a vine covered crop. These sprawling vines are more than just the plant’s support structure; they act as the lifeline for watermelons, ensuring proper nourishment and giving the melons energy to ripen.

    Watermelons, like other cucurbits, grow long and trailing vines along the ground. Sprawling vines are essential because it allows the plant to spread out over a large area, maximizing its exposure to sunlight, which is critical for photosynthesis. As the plant’s primary photosynthetic organs, the leaves of the vines absorb sunlight to produce energy, which is then transported to the fruit, roots, and stems.

    Typically, we require 1.8 square metres per watermelon plant, to get optimum growth of the watermelons and get maximum yield as well.

    There are over a 1000 different varieties in the cucurbitacae family and they all vary slightly, requiring different vine management and growing programs.

    Here are Fieldco, we have an extensive melon program, where each year we are building on our core varieties and trialling new ones to help bring you the best.

    Interested in melon supply for local or export market? Contact one of the team to find out more.

    Categories
    melons

    What is Watermelon Sunburn?

    Watermelon can be a super hydrating and healthy snack on those scorching summer days, particularly when you’re out in the sun at the beach all day! It can feel like your skin is burning, even after lathering on the sunscreen.

    Watermelon can be a super hydrating and healthy snack on those scorching summer days, particularly when you’re out in the sun at the beach all day! It can feel like your skin is burning, even after lathering on the suncreen.

    But have you ever wondered how watermelons fare under the intense sunlight? What if they got sunburnt too? As an actual fact, watermelon plants are not immune to the effects of sun exposure, and just like human skin, watermelons can suffer from “sunburn” too…

    What is Watermelon Sunburn?

    Watermelon sunburn occurs when the fruit is exposed to excessive sunlight, especially during periods of extreme heat. Unlike the “sunburn” we experience on our skin, which is caused by ultraviolet (UV) rays, watermelon sunburn results from intense heat and direct sunlight. As the fruit matures on the vine, they require a lot of irrigation and water resource to keep the plants healthy and the vines full and leafy. The more leaf cover on the vines, the more protection from the direct sun especially in the growth stage.

    Excessive Sun Exposure: Watermelons, like other fruits, require the right amount of sunlight to grow. They do thrive in warmer temperatures and need plenty of sun to ripen, but too much direct sunlight, especially in intense heat, can cause the fruit’s skin to burn.

    Poor Canopy Cover: Watermelon vines grow with a dense canopy of leaves that offer shade to the fruit. When the melons start the ripen, the vines usually start to die back a little. This is generally ok as by this point in their growth cycle, the fruit skin is more robust. But poor protection of the melons early on lead to discoloured fruit.

    Unripe Fruit: Watermelons that are still maturing on the vine are particularly vulnerable to sunburn. Their skin is thinner and more sensitive to temperature fluctuations. As the fruit ripens, its skin becomes more robust, but premature exposure to the sun before the fruit has had a chance to fully mature, can cause damage.

    Water Stress: Watermelons need consistent watering to thrive. If they are subjected to drought or inconsistent irrigation, the fruit can become stressed and less able to handle high temperatures. This makes them more prone to sunburn as they may not have the internal moisture needed to protect against the hotter temperatures. And we have had very warm days in the last few weeks!

    And what is the difference to the yellow spot on the bottom of the melon you ask? This yellow patch is a sign of a ripe watermelon, but is simply where it sits on the ground, not as a result of any sun damage.

    Now, to be clear watermelon sunburn is perfectly fine to eat! It does not damage the skin, although they don’t look as appealing in the shops and can become overripe prematurely. It takes only the best of the team to minimize the risks of sunburn by applying the right techniques of irrigation, shade and vine management.

    That’s why our Watermelon Production team have a full time job come summer, keeping our melon fields in top shape to bring you the best produce of New Zealand!

    Categories
    Uncategorized

    Lunchbox Melons

    Have you seen our mini Lunchbox Melons? Offering all the juicy, refreshing goodness of a full-sized watermelon without the hassle of cutting and storing…perfect for kids and adults alike!

    Lunchbox watermelons are small, sweet, and an incredibly portable variety of watermelon, designed to conveniently eat in one sitting or take out on a picnic. A manageable size that makes cutting your watermelon a breeze. Save your fingers, you know they are very useful to have.

    This variety is a microseeded variety, which is perfect for these lunchbox sized melons. Small white pips that don’t ruin your eating experience…these might be your new favourite!

    And with their thin rind, you get more value for your money, definitely a win-win for your shoppers!

    These really are a perfect size, an easy snack for on-the-go moments.

    Interested in hearing more? Contact one of our team on sales@fieldco.co.nz to find out more.

    View the video here

    Categories
    Fresh kumara

    Field to Fork: Maximizing every Harvest

    With growing, there is always a portion of the crop that is not a supermarket grade product. A portion of the harvest is wasted. With kumara having just one harvest annually, utilizing every product that comes out of the ground, counts.

    Here at Fieldco, as part of our sustainability plan,we have grown various divisions of our business to utilise as much as we can from each harvest.

    A few years ago Fieldco acquired a processing factory, called Turiwiri Produce, which turns our smaller, non-retail grade produce into food ingredients. This helped us to get more value out of every crop we grow and is helping to put meals on New Zealanders plates!

    We recently launched Humble Heroes, our own retail brand of secondary grade product. These little heroes have been out battling the elements and sometimes look a little worse for wear, but are just as good inside!

    After every harvest, the foliage on the tops of the kumara plants are then tilled back into the soil. This helps to naturally give back to the soil and add to its nutrients.

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    Uncategorized

    Storing and Curing of Kumara

    Kumara only has 1 harvest annually, so storage becomes a crucial part of the journey onto the supermarket shelves. Bad storage can lead to the product losing weight, shrivelling and bringing low returns back to the grower with a low quality product for New Zealanders.

    Kumara Storage has long been a practice, dating right back to when early Maori in New Zealand, when kumara was even then a key part of their diet! Pictured are 3 kumara storage pits that were in use in the 1930s. According to history, pits were dug into the side of earth banks with wooden doorways and reinforcing added. This also helped give protection against pests and thieves.

    The process of ‘curing’ requires careful management and a knowledge of the crop as it comes in from the field. Each block has to be treated differently and careful storage to keep the sheds organised as we progress through the year.

    As the bins come in from the field, our Storage Manager will unload into temperature controlled sheds to start the process of ‘curing’.

    Curing is a process where the produce is held in specific climate conditions for a short direction, then moved to a very different storage condition.

    Kumara’s sweet spot for curing is high humidity for the first few days.

    At our harvest, our motto is ‘treat them like eggs’. Vastly differently to the average potato, kumara are a very delicate crop to harvest so they take careful handling.

    As the kumara goes through the process of curing, this helps form a layer of ‘suberin’ – a waxy substance covering the tuber. This toughens the kumara skin making them easier to pack and ultimately a better quality product that lasts longer on the supermarket shelf.

    Curing also converts some of the starch in this high-starch vegetable, to natural sugars,  by triggering the sugar-producing enzymes in the kumara. This gives them a better taste overall.

    Maori History Source: https://teara.govt.nz/en/photograph/40255/kumara-storage-pits-1930