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Releasing your inner Flower Expert

Releasing your inner Flower Expert. Gay Smith Technical Consulting Manager November 2013. People Buy from Experts, so what are you waiting for??. Topics. Where our flowers are grown Turning sunlight into carbohydrates Temperature Impact on Quality Four Challenges to Quality

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Releasing your inner Flower Expert

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  1. Releasing your inner Flower Expert Gay Smith Technical Consulting Manager November 2013

  2. People Buy from Experts, so what are you waiting for??

  3. Topics • Where our flowers are grown • Turning sunlight into carbohydrates • Temperature Impact on Quality • Four Challenges to Quality • Solution Use—maximize return on investment • Target areas for SUCCESS

  4. Where we grow flowersintheAmericas * * * * * * * * * * * * *

  5. Luck is a matter of preparation meeting opportunityoprah winfrey

  6. TEMPERATURE MATTERS  Stem bending Wilting Flower opening Flower drop Ethylene Bacterial development CONDENSATION Cooler set point= 34 - 38F

  7. #1 disease challenge is Botrytis- • Non-specific fungus disease • Needs water or high humidity • Spreads = cross-contamination • Lives on live and dead tissues • Gives off ethylene as it develops

  8. Botrytis Control • Respect cold chain • Keep blooms dry • Keep cooler floors dry • Work CLEAN!! • Careful handling--mechanical damage opens the door to infection

  9. Another challenge = Bacteria ….flowers bleed when cut

  10. Bacteria = #1 reason stems get clogged Best line of defense? • Sanitizing with a professional cleaner • Frequent sanitation • Sharp tools

  11. Got gas?ETHYLENE GAS Death to flowers SOURCES: • Fruits, veggies & flowers • Combustion engine exhaust • Cigarette smoke, BBQs, fireplaces, • Bacteria, yeast and fungi • Wounds and bruises trigger ethylene

  12. Ethylene Symptoms

  13. How to Avoid Ethylene Problems • Buy treated flowers • Don’t peel rose petals unnecessarily • No deco mosses in coolers • No fruit basket items, no lunches in coolers • Work CLEAN • Ethylene Buster for orchid cooler

  14. Shifting gears ~ SANITATION • Sanitize tables, tools, trash cans, brooms • Develop daily, weekly, monthly cleaning schedules • Chrysal Cleaner = residual effect • Empty trash 2-3 daily • Paper towels, not rags • Keep hose nozzles up, off floor

  15. If you wouldn’t drink it or drink out of it, neither will your flowers

  16. Are you a Stripper?…a peeler…a bit heavy-handed? Impact of handling methods…

  17. Hydration vs. Flower food Hydration solutions: Lowers pH Boost flow Check bacteria Flower food solutions: Lowers pH Boost flow Check bacteria Provide energy in form of sugar

  18. What you would’ve learned in HS Chemistry if you’d been listening US city water pH ranges between 6.5—8 Flowers drink most efficiently between pH 3.5—5.0

  19. “Quick” Hydration vs Sustained Quick solutions act as stem sanitizers Fast transfers are super-important For Wilt-sensitive flowers, use a hydration solution –allow time for stems to fill

  20. Hydration solutions for hard-to-hydrate or blooms that don’t like sugar • Hydrangeas • Garden roses • Spray roses • Zinnias, • Clematis • Woodies • Bouvardia • Lysimachia, Veronica • Pumpkin Trees • Berries • Anthurium, foliages • Ammi majus

  21. Difference between Flower food formulas? Both contain • Acidifiers  lower pH of tap water • Clarifiers  check pollution • Nutrients  provide energy 1. Processing food = low sugar 2. Vase food = full sugar

  22. Why we need glucose (sugar) in flower food • Energy for bud opening and leaf turgidity • Stabilizing color • Enhancing fragrance potential(if exists)

  23. SUGAR LOVERS need full-load flower food • Tuberoses • Protea • Lisianthus • Carnations • Peonies

  24. Why mix with cold water? • Scientifically proven that cold water flows into stems faster than ambient or warm • The colder the flower (and water) the faster the metabolism rate is reduced which means you save energy for later • Cold temperatures inhibit the aging processes (eg opening, leaf yellowing etc.) • Bacteria development is reduced in cold

  25. Trends in flower care—(one size does not fit all) • Hard to Hydrate flowers • Bulbous flowers • Dirty Flowers • Sugar lovers • Ethylene sensitive

  26. Specialty foods ~ Bulb Flowers Balanced hormones • Increase vase life • Color vibrancy • Foliage quality • All florets open

  27. “Dirty” Flowersneed Professional Gerbera Pills

  28. PROCESSING GAME RULES • Start clean: tables, tools, buckets… • Measure when mixing • Remove only leaves falling below water line • Plan ahead—quick transfers • Don’t combine old solutions with fresh • Take out of cooler # of boxes you can process in 30 minutes • Keep petals dry • Don’t peel guards unnecessarily • Top-up with fresh solution, not H2O

  29. Sprays Finishing vs. anti-transpirant

  30. Versatile Leaf Shine

  31. Get your money’s worth!! a) Use COLD water b) Fast transfers c) Allow time for stems to fill d) Avoid stripping too much foliage e) DRY, Dry, dry f) Use the right solution for the right job g) Top-up w/ fresh solution. No ice h) Never consolidate used solutions i) Never sell directly from the box j) Handle with care

  32. Everything we do on the front end, maximizes vase performance & customer satisfaction on the back end!

  33. Thank-you!

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