Biology:Precoce Migoule (chestnut)

The Precoce Migoule is chestnut hybrid (CA 48), a natural cross between a European chestnut (Castanea sativa) and a Japanese chestnut (Castanea crenata). It was discovered by J. Dufrenoy at the orchard of Migoule in Brive-la-Gaillarde. The tree is vigorous and erect growing with growth of 3 or more feet in a season if the conditions are right. It is a large sized chestnut tree with height reaching 60 feet or more and 25-35 feet wide. Trees can bear after 3 to 5 years. Full production in 12 - 20 years depending on the location. This hybrid can be grown in many areas where grapes are grown. It is cold hardy to -20F [1]. In an orchard with South West orientation it can be grown up to 500 m elevation. It blooms early and is frost sensitive but can produce nuts from secondary buds. It is an early ripening variety - great for northern climates where late ripening varieties can get damaged by frost - a very dependable producer in cool regions [2]. Precoce Migoule is sensitive to codling, susceptible to bark canker, resistant to rust. The pollen has low to medium fertility. In the Northern hemisphere, the bloom period for the male catkins is June 15-30 female flowers June 25 - July 10. It can pollinize all Castanea sativa cultivars and can get pollinated by Basalta #3, Belle Epine, Bournette, Ginyose, Marigoule, Marsol, Tsukuba, and Vignols [3].

Phytophthora resistance is poor on its own root stock. It is better to graft Precoce Migoule onto ink disease resistant rootstock of Marsol, Maraval or Marigoule.

Trees drop nuts free of the burr. Nut fall is usually mid to late September and continuing until the first week into October. Depending on the root graft, the nuts can be large (24-26 per pound, 15-18 gram/nut). Precoce Migoule is a variety of chestnuts with more than 12% double embryos, which is still commercially acceptable because of its large nuts. The color of the nuts is light mahogany. The nuts are as sensitive to kernel rot as Marron du Var and Marsol and exhibit higher sensitivity to kernel rot than Bouche de Betizac, Mardonne, Maraval and Marigoule. The flavor of the roasted nuts is variously described as good, very good to excellent. Nuts peel well and store well. Nut production is mostly for the fresh market.

Sources

• "Châtaignes et marrons" - Henri BREISCH - éditeur CTIFL - 1995

• Hennion, B.; Chestnut production in France: review, perspectives.; Acta Horticulturae, 2010, No.866, pp.493-497 [4]

• Pereira-Lorenzo S. et al. (2012) Chestnut. In: Badenes M., Byrne D. (eds) Fruit Breeding. Handbook of Plant Breeding, vol 8. Springer, Boston, MA [5]

• Andrea Vannini and Anna Maria Vettraino; Ink disease in chestnuts: impact on the European chestnut; Forest Snow and Landscape Research 76, 3: 345–350 (2001)

• Sandra L. Anagnostakis, The Connecticut Agricultural Experiment Station CULTIVARS OF CHESTNUT, 2013, accessed 2017