Traditional French walnut, predominant in French production areas.
Franquette forms the basis of almost all orchards planted in traditional French zones over the past twenty years. Due to its late bud break and fruit quality, particularly the kernel, Franquette remains a good variety. However, it should be noted that during drought, the fruit size is insufficiently large.
FRUIT
Shape elongated, edges of the shell joint particularly pronounced on the upper half, base usually rounded. Average nut size, typically from 25 mm to 32 mm. Shell thickness and joint — average and good, kernel good quality, usually white and well fills the shell. Kernel easily extracted, represents 40% — 44% of the total weight of the walnut. Flavor quality good to very good, tender, slightly sweet taste.
PRODUCTION
Fruit formation medium speed for the species from 6 to 8 years. Average production potential of 2 tons / ha of dried nuts. Planting density varies depending on soil, usually 100 trees per hectare.
Franquette — tree
TREE
Energy: medium
Habit: (external appearance) semi-upright to upright.
Fruit type I: partially on terminal branches at the edge of one-year-old branches.
Bud break date — late: second half of April.
Protér, variety with late flowering of male and female flowers in May.
PLANTING DISTANCE
Planting distance depends on the agronomic potential of the soil. Usually 10 m x 10 m. Kernel pollination is anemophilous, requires pollinating varieties such as Rond de Montignac and Melanze at a rate of 2 — 3 trees / ha.
PRUNING
Branch pruning is chosen depending on soil potential and level of intensification selected by the grower. This variety is traditionally shaped as a classic cup, but may also be formed along the trunk. For cup formation, prune branches at a height of 1.80 m and select 3 scaffold branches at that height. Up to 4 years, prune 1/3 of their length to encourage vegetative development of these scaffold branches and allow the emergence of unpruned sub-scaffold branches for successful fruit formation. Regarding formation along the trunk, pruning is performed according to the branch's potential.
PRUNING FOR TREE CARE
It is necessary to maintain good quality production, especially regarding fruit size. By pruning branches, light reaches the inner part of the tree, which is necessary to induce flowering for production the following year.
HARVESTING
Harvesting is the main stage for obtaining quality product. Nuts must be collected quickly and should not remain on the ground for more than 3 days. Nuts must be dried immediately after harvest in dryers using warm air to achieve 12% moisture content of the nuts.
STORAGE
After drying, quality can be preserved for one year provided nuts are stored in shells at temperatures below 10°C and humidity of 70%. Cleaned nuts (kernels) must be stored in a dark place at temperatures from 4 to 7°C and humidity of 70%.
