[Staci O’Toole]

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Hi Kathleen

I love love love my Felco Pruners.  We purchased the 822 model. I think it depends on the age of your trees as we had some larger diameters branches that needed to be removed.  There is a semi open setting that allows you to close the blade 50% for smaller cuttings and to save the battery and time.  I do not notice the weight as a problem.

We purchased the extension pole at 1.5 meters. Again with the older trees we needed the additional height to top some of our oaks. Definitely recommend the double battery as well.  To date we have pruned 2 hazelnut fields for a total of 87,000 cuts-yes thousand cuts.  It’s was completed in 80 hours averaging over 1,000 cuts per hour.  The blue tooth app for these details is easy to set up and pretty cool to see your efforts and it also reminds you to sharpen, adjust blades as well as times to service. What use to take us a couple of months now is only a couple of weeks. It is the best justification of a labor saving device that I have found. The cost has already paid for itself in one season. In addition the savings of the physical cost, wear and tear on the body vs using hand shears and loppers can’t be denied.

I would highly recommend this equipment for anyone that needs to prune trees!

Staci

 

 

[Staci O’Toole]

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Agree

[Staci O’Toole]

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Hi Lisa: I have experimented with transplanting Hazels. They were quite a bit older but made it through the process.  They were pretty shocked and it took them over a year to bounce back.  Haven’t had any production on them yet and it’s been almost 3 years.  Not sure that the oaks would be as forgiving.  My experience like with so many truffle situations

“it depends’

[Staci O’Toole]

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Hi Michael.
I concur with Fabrice that there is an education process with Chef clients. In my experience with our CA grown T.Mel (Perigords)  the right Chef is willing to pay a premium for a fresh locally sourced organically grown Truffle.  The bigger issue for us has been the ability to provide a consistent supply during the peak seasons of Holidays.  This year has been an exception of course with restaurant closures and Covid.  I began importing to supplement this dilemma so I don’t have to turn my clients to competitors also importing.  I think that Olivia Martin might speak to this in her upcoming webinar on NATGA.  It would be great to have some type of collaboration amongst the growers like a clearing house where we can supplement each others orders and work together to promote our locally grown and sourced North American Truffle.

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