How growers can adapt
Our summers are getting hotter but winters are not getting colder – the last summer was the hottest ever on record. Climate change affects many aspects of our life, including what we eat. It will influence what is available at the supermarket, when we get our food, where it comes from, and how much we pay for it.
Climate change presents challenges, as well as opportunities, to New Zealand’s valuable horticultural production systems, but growers and scientists are not the only people with solutions to adapt to and combat these assured changes to our weather.
Plant & Food Research scientists have conducted climate change modelling of the production of our three major crops, apples, kiwifruit and wine grapes, in key New Zealand growing regions under various scenarios. If the temperature continues to climb and extreme weather events become more frequent, they will push flowering and harvesting time forward, increase water needed in summer, and deprive some crops, such as the ‘Hayward’ green kiwifruit, of their necessary winter chilling.
There are many ways for growers to adapt. They can implement tactical measures such as using overhead cover and sprinklers to cool down fruit to prevent sunburn, or storing rainwater from wet winters for irrigation in dry summers. In transformational cases, we may see relocation of the core production base to new regions and a shift of the production cycle of certain crops.
If New Zealand growers were no longer able to supply certain crops domestically in our normal seasons, retailers would need to import more of these fruits and vegetables from other countries to fill the gap, meaning consumers might need to pay more for imported produce.
However, the future is not all gloomy. The new climate for New Zealand may well allow growers to grow crops they were not able to grow in large quantities before. Given our existing supply-chain infrastructures, this could well benefit industries like citrus and avocado or crops that are not yet planted.
On the strategic adaptation front, plant breeders and scientists are working hard to develop new varieties more suited to hotter climates, more tolerant of certain pests and diseases, and that use less water, or do not require as much winter chilling. We could see a move from existing popular varieties to new, exciting ones with different tastes, new textures, vibrant colours or better nutrition profiles.
As a consumer, you too have a role in reducing the climate risk we will face. Incorporating more fruit and vegetables in your