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The Botany of the Caper
The Capparis genus covers approximately two hundred species of the Capperidacea family, two of which have become native in the Mediterranean region.
In Europe these native plants grow naturally in rock crevices and cracks of stonewalls. Uncultivated plants are often seen draped and sprawling as they scramble over their habitat. They produce numerous seeds , but low percentage germination.
In short the caper bush could be described as;
• a deciduous vine that can be one and a half metres high and between two and three metres long in commercial development
• having a very deep root system capable of reaching the deepest of soil layers
• growing a dense vegetative canopy that covers soil surfaces and helps to retain moisture in the soil
Environment and Production
The caper plant;
favours a very dry, hot summer and intense sunlight
vegetates and produces without showing signs of stress in an environment where the summer temperature exceeds 40 ' C with an average rainfall of 350mm during spring and winter
is very salt tolerant
is cold tender favouring Mediterranian temperatures
can grow over a range of soil types, although most varieties grow best in well drained soils
some varieties can grow prickly thorns along the stem
flowers are produced on first year growth
reaches maturity around the fifth year and can remain productive for thirty years plus
Caper Uses
1. Culinary – caper buds, caperberries and leaves
a) Immature flower buds are pickled in vinegar or preserved in salt for inclusion in a diverse range of Mediterranean and other style foods. This is the caper in its most common edible form
b) Semi-mature fruits called caperberries and young shoots with small leaves are pickled or used as additives in other products eg pastes and tapenades
c) Young leaves can be used to enhance salads or eaten as a vegetable
2. Soil erosion and Salinity – caper plants are effective at controlling soil erosion and may be helpful in managing soil salinity as a result of their extensive root system.
3. Fire Retardant – Caper plans are not easily combustible and can be planted to act as a fire retardant.
4. Pharmacology and Medicine - The Caper contains a considerable amount of the anti-oxidant flavinoid: Rutin
5. Cosmetics – researchers are investigating the potential for capers as an extract and a pulp in cosmetics
6. Ornamental use of the flowers
Processing
• Raw Caper buds are bitter and need to be cured to develop their piquant flavor
• Screens are used to sort various sized Capers after being handpicked.
• Capers are preserved either in vinegar or under layers of salt.
• Caperberries are picked before ripening. They can be used to produce " Caper Paste " or pickled to be eaten as a condiment or added to culinary dishes
Growing and Propagating Capers
1. Seed
• Seed comes from the ripe caperberry which forms from the pollinated caper flower
• Seeds are minuscule, difficult to germinate and slow to mature into transplantable seedlings
• Fresh Caper seeds provide low percentage yield
• Variatal control in caper seedlings can be difficult and great variation is common
• Dried Caper seeds become dormant and are notably difficult to germinate.
• Trials are continuing with seed propagation from the various varieties
2. Planting
• Approximately 800 to 1000 plants per hectare
• Plants have a full production life of thirty years with a reduced production for many years after that
• Plants reach maturity after four years with production ranging from 1.5 kg/plant to 8 kg/plant
3. Harvesting
• Picking in Australia takes place in the warm months from November to March
Diseases and Pests
To date the plant appears to be practically free of insects and pests.
There are a number of caper viruses that have been identified in different countries and we closely monitor plants for disease.
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