Plants principally take up calcium with water in the transpiration stream and it is moved via the xylem. As a result, plant tissues with high transpiration rates, such as leaves, receive more calcium. Conversely, those with low transpiration rates, such as fruit, can suffer from sub-optimal levels of calcium, despite ample availability in the soil and adjacent plant leaves.  This session will discuss ways to increase localised calcium mobility and optimise calcium availability in fruit, improving quality, marketable yield and shelf life.