For Young Consumers Farm-to-Fork Is Not Organic

By Ariana Torres

This study investigated the market segments of young consumers based on their valuation towards foods from organic, local, sustainable, and small-family systems.

Millennials and Gen Z are predicted to shape emerging food trends in America. Millennials – the largest living generation – are spending more food dollars in restaurants and convenient meal prepping than previous generations. Millennials are usually described as progressive, open to trying new foods, and willing to value sustainable food attributes.

Gen Z – those born between 1997 and 2008 – are characterized by their health consciousness and social media connectivity. As the newest and most ethnically diverse generation, Gen Z consumers have been introduced to healthy lifestyle choices and sustainable living at an earlier age than previous generations. Together, these two generations comprise the most consumption-oriented consumers of all time with access to abundant information on foods.

Market segmentation can help industry marketers to generate appropriate targeting and communication messages to help consumers make sustainable purchases. By understanding how these young consumers value different environmental and social attributes, market segmentation can allow food marketers to make
attributes claims more relevant.

Supplying foods with attributes that align with values can help marketers develop trust relationships with these two generations, that can result in long-term loyalties for products and businesses. Developing correct messages that appeal to their clientele can assist growers and retailers on enhancing the positioning of their food products in a competitive environment.

The Importance of Consumers’ Values and Attitudes Towards Foods

Researchers have reported the strong connection between messages that convey how foods are produced and marketed and consumers’ values and attitudes. Values and attitudes are strongly correlated with buying behavior, suggesting that young consumers adopt sustainable consumption patterns as a way to impact food systems with their dollar spending.

Main Characteristics of Young Consumers

Data for this study comes from a 2017 web-based survey of 1,351 Millennials and Gen Z consumers. They were asked about the importance they place on fresh produce attributes such as organic (ORGANIC), local (LOCAL), sustainable (SUSTAINABLE), and small-family farms (SMALL).

Most young consumers value foods coming from sustainable agriculture (79%), followed by local (73%), and small-family farms (71%). Interestingly, organic agriculture was the least important for young consumers, as they placed an average importance of 56%.

Most young consumers (97%) in the sample buy fruits and vegetables from grocery stores, 44% buy from farmers markets, and only 2% of young consumers are involved with growing some produce.

What Are the Market Segments of Young Consumers?

Young consumers can be clustered in 4 distinct market segments:

The first market segment, the largest segment, represents 33% of the sample (426 consumers). Cluster 1 (labeled committed) strongly valued all four attributes as important, as evidenced by the highest average values across all attributes (within column). The committed segment was comprised by a higher share of Millennials and Gen Z consumers purchasing in farmers markets (53%), being female (69%), seeking opportunities for campus/community involvement (59%), being out-of-state or international students, and living in on-campus housing.

The second market segment consisted of 27% of consumers. Consumers in the second cluster, labeled farm-to-fork, had high preference for attributes commonly related with local food systems, such as local, sustainable, and small-family farming, but not with organic farming. The farm-to-fork is comprised of individuals with an agricultural background (47%), coming from Midwestern states (74%), and enrolled in an agricultural major (28%). While the committed and farm-to-fork segments are different, Millennials and Gen Z consumers in the farm-to-fork cluster shared some demographic similarities with consumers in cluster 1. For example, they reported a similar shopping behavior, as well as their proportion of female, involvement in campus/community events, and in-campus housing.

The third market segment consists of 26% of the sample (333 consumers). Consumers in the third cluster (labeled unattached) had moderate expectations for all features and did not show high preferences for any of the attributes. This group had mean score intermediate between cluster 2 and cluster 4 for most variables. For example, 39% of consumers in this group purchased at farmers markets, 53% were female, and 56% were from the Midwest. These
unattached consumers were characterized by actively seeking campus/community involvement activities, being international, and living in on-campus housing.

The fourth market segment, labeled skeptic, consists of 14% of the sample (178 consumers). The skeptic segment was the smallest group and was comprised by consumers who did not express high expectations in general. Consumers in this group scored the lowest on purchasing in farmers markets, lacked an agricultural background and reported being international or from out of the Midwest.

Take Home Message
• The findings suggest a lack of trust of the organic label by an important segment of young consumers. Food safety recalls, along with distrust of big corporations entering the organic industry, are likely to lead young consumers to prefer food products that convey sustainability, localness, and small farming.
• For food retailers to build long-term trusting relationships with young consumers, they should use figures and messages that convey transparency about how the product was produced.
• Other labels can communicate the impact of the product in local and farming communities.
• One option may be to propose the coexistence of organic labels with labels that convey localness, sustainability, and impact on small-family farming systems.
• Another option may be for labels and logos convey potential benefits to the environment and local communities, such as information on carbon footprint, use of pesticides, or protection to pollinators.

Literature cited
• Torres, A., 2020. For young consumers farm-to-fork is not organic: A cluster analysis of university students. HortScience, 55(9), pp.1475-1481.

Since 1988, Sakata Seed America has operated its North American headquarters in Morgan Hill, California. The company recently initiated plans to relocate its headquarters, including all operations and personnel functions, to its 219-acre site in Woodland, California by late 2024.

The planned relocation to the Woodland Innovation Center (WIC) will follow the second phase of an infrastructure expansion project that began in 2016. WIC celebrated its official opening in 2018, when phase one of the building project was completed, which boasted 16-acres of operational facilities, including greenhouses, a LEED-certified office, headhouse, washery, a 25,000 square-foot warehouse, featuring the latest technology in seed processing equipment, and farm shop. In addition, there is ample farmland to host Sakata’s annual California Field Days event and serve as a permanent trialing location for the company’s expanding breeding programs and research & development department. 

“The expansion of our Woodland Innovation Center is an exciting and necessary step for the future of Sakata. As we broaden our leadership position in a range of warm crops, it’s imperative that we support our growing business and deepen our roots in one of the world’s most dynamic growing regions: the ‘Silicon Valley of seed.’ Our headquarters relocation to Woodland reflects our commitment to California’s vital agriculture and seed sectors, and the investment enables us to consolidate R&D and multiple other functions on a single, state of the art campus,” states Dave Armstrong, President & CEO of Sakata Seed America.

In May of this year, Sakata also opened a new facility in Marina, California, near Salinas. The Sakata Marina Distribution Center is a 20,000 square-foot, temperature-controlled warehouse and office building. The Marina Distribution Center is now home to the company’s lettuce seed program and in future will store and deliver multiple species, including Sakata’s robust brassica program, for the Coastal California region in 2024.  

“We aim to supply high quality seed and market leading genetics to the Salinas Valley, a community in which we’ve grown and operated since 1985.  Marina is centrally located in the area and provides us with all means necessary to support our innovative breeding programs, as well as our growth in the Salinas Valley and neighboring growing regions,” notes John Nelson, Executive Vice President.

Sakata Seed America has long been known for its outstanding brand presence and market share in broccoli and has also made significant investments in recent years in infrastructure and personnel to expand its market share in multiple other crops.  The Company’s efforts are focused on integrating a network of research stations throughout North America, including its recently opened Culiacán Innovation Center in Mexico, to foster collaboration for Sakata’s global breeding team on tomato, pepper, watermelon and melon, among others. 

To learn more about Sakata genetics, company history, personnel, and career opportunities, please visit SakataVegetables.com. 

About Sakata Seed America: Headquartered in Morgan Hill, CA, Sakata Seed America is a major research, seed production and marketing-distribution subsidiary of Sakata Seed Corporation, established in 1913 in Yokohama, Japan.   Sakata Seed America serves as the headquarters for the North American operations. Sakata’s objective is to quickly and efficiently meet industry expectations for quality seed, innovative genetics and excellent greenhouse and field performance.

Cucumber (Cucumis sativus) is one of the most important vegetables produced and consumed in the United States. In the midwestern United States, a major obstacle to spring cucumber production is low soil temperatures during plant establishment, and high tunnels have become a popular tool for season extension of vegetable production.

Grafting is a cultural practice known to help control soilborne diseases and improve plants’ tolerance to abiotic stresses. Recent studies found that using grafted cucumber plants with cold-tolerant rootstocks greatly benefited early season seedless cucumber production in high tunnels.

This acquisition of land and newly expanded infrastructure will further enable Sakata to operate breeding, sales, marketing and production efforts in the growing Mexico market. The site will officially be named the ‘Culiacan Innovation Center,’ mirroring Sakata’s naming convention for the company’s most recent expansions, including the Woodland Innovation Center in Woodland, California. Within Mexico the facility will be known as CIEN, or Centro de Innovación y Excelencia Nacional (National Center of Innovation and Excellence).  

“The Culiacan Innovation Center is the logical next step in Sakata’s strategic expansion in Mexico”, states Dave Armstrong, President & CEO of Sakata Seed America. “Sakata Mexico has been conducting business for over 34 years and, as we adapt and increase our breeding efforts to support expanding crop production in Mexico, we are proud to invest in the Mexican economy and solidify our leading role in genetic innovation with established infrastructure in Mexico and Central America. The new facility will act as a central R&D hub for Sakata in Mexico and Central America and allow for further exciting collaboration with Sakata Seed America’s four other R&D stations spanning North America,’ adds Armstrong. 

‘In order to continue to grow our leadership and market share in Mexico, we need the proper environment to accommodate our growth. The Culiacan Innovation Center will supply the necessary space and resources for Sakata to breed, innovate and support the Mexico market,’ says Mauricio Pineda, General Manager of Sakata Seed de Mexico.

_________________

About Sakata Seed America: Headquartered in Morgan Hill, CA, Sakata Seed America is a major research, seed production and marketing-distribution subsidiary of Sakata Seed Corporation, established in 1913.   Sakata Seed America serves as the headquarters for the North American operations. Sakata’s objective is to quickly and efficiently meet industry expectations for quality seed, innovative genetics and excellent greenhouse and field performance.

Introduction

Strawberries (genus Fragaria) are one of the most important fruit crops in the world. In North America, California and Florida are the largest producers. In Canada, the Quebec province stands out with a growing production in recent years. In France, half of the strawberries are now produced in soilless culture (Ancay, 2010; Izard, 2017).

In recent years, soilless hydroponic strawberry cultivation in greenhouses has gained popularity. In fact, there are many reasons for this: reduction of root diseases by using sterile soil, increase in yield per unit of production, improvement in working conditions – planting, maintenance, easier harvesting – and fruit quality, better use of spaces unsuitable for agriculture, optimization of water and fertilizers, extension of the growing season, etc. (Izard, 2017).

Nowadays, strawberries are grown all year round in greenhouses to meet the consumers demand outside the summer season.

In this article, we will see a brief description of the vegetal physiology of strawberries and then the ideal growing conditions of the plant. To finish, the article will present the different possible systems of culture and the advantages of producing strawberries in a greenhouse.

Plant description

Strawberries are very low-stemmed plants in the Rosaceae family. The leaves are toothed (serrated) with white flowers composed of five petals and which produces strawberries.

The fruit is formed by the whole fleshy receptacle of the flower. The strawberry has a red or whitish yellow color depending on the variety, and an ovoid stadium shape more or less rounded.

Each strawberry is produced from a single white flower bearing many stamens. The achenes are actually the “real” fruits botanically speaking.

The strawberry plant reproduces naturally by runners (or stolons). These are aerial stems that grow from the “mother” plant and take root at the nodes to give new plants. If the growing conditions are optimal a single plant can produce between 30 and 50 runners, depending on the vigor and qualities of the variety.

Sexual reproduction is possible but not frequent. It is used to create new varieties.

Growing conditions

The climatic conditions in the greenhouse depend on the types and varieties of strawberries. In this section, we will see some general data extracted various scientific publications.

– Temperature

To grow strawberries in greenhouses it is important to have an efficient heating system. Indeed, the strawberry plants will be able to bear fruit all year long. The greenhouse can be operated in optimal conditions even during the winter.

In order to ensure a good balance between the vegetative phase and the production of fruits, it is necessary to be able to manage the temperature between 10°C (50°F) and 22°C (72°F) in the growing area. In fact, a too high temperature (> 25 °C or 77°F) , especially at night, will have a major influence on the emergence of the flowers and the ripening of the fruit.

In a greenhouse, one of the important principles is to have a gradual increase in temperature when dormancy is lifted. In general, the temperature is increased from 8°C (46°F) and 16°C (61°F) over a period of about four weeks in order to develop a minimum leaf mass before stimulating a flowering.

At the time of flowering, the temperature must be maintained between 16°C (61°F) and 20°C (68°F) to ensure a good viability of the pollen keeping a level of humidity favorable to pollination.

After the fruits appear, the temperatures must be lowered around 15°C (59°F) to ensure a slow and uniform maturation of the fruits.

– Humidity (RH) %

Relative humidity (RH) management plays a major role in the production of strawberries in greenhouses. The relative humidity must be high (>90%) at certain stages of cultivation such as he vegetative phase especially at night to avoid marginal necrosis (browning on the edges).

However, during the day the RH must be maintained at about 70-75% to avoid the appearance of fungal diseases such as botrytis or insects and allow the plant to grow (plant transpiration during photosynthesis).

Passive and active ventilation as well as fogging will ensure optimal conditions in the greenhouse.

– Light

Light is essential for the cultivation of strawberries, especially for the vegetative phase and the initiation of flowering (floral induction). Indeed, the change of photoperiod will be a signal for the plant to start producing flowers.

More and more strawberry growers are talking about an average light intensity of 200 µmol/m-2/s-1 (instead f 160-180 µmol/m-2/s-1). Those light levels are closer to more demanding crops like tomatoes and peppers.

In order to reach the new light intensity targets, part of the of growers “new generation” are also using LED (spectrum specific) to be able to have complementary light helping during the vegetative phase and floral induction.

– Irrigation

If we take as an example a system with fixed suspended gutter spaced 1.14m (3’8″) apart :

• 6 to 8 plants / bag of 8 liters (or 2,1 gal)→ 1 to 1.25 liters (0,26 to 0,33 gal) of substrate / bag

• Crop density of 12 to 14 plants / m2

• 2 drippers / bag → 2 liters (0,53 gal) / hour / drip

• So 4 drippers/ linear m

• Standard irrigation: 100 ml (3,38 floz) /irrigation

Types of hydroponic system

We will focus on this section on the different suspended gutter systems which can be install in a modern greenhouses to grow soilless strawberry year-round.

– Fixed suspended gutter system

(Video in French)https://www.youtube.com/embed/Nx_3lJp5cNI?start=41&feature=oembed

– Swinging suspended gutter system

(Video in English)https://www.youtube.com/embed/q1U7FS2xif8?start=5&feature=oembed

– Lifting suspended gutter system

(Video in English)https://www.youtube.com/embed/q3XUXH76YBE?start=28&feature=oembed

Advantages of growing strawberries in greenhouses

Below is a summary of the advantages of producing strawberries in greenhouses compared to conventional open field cultivation.

• Possibility to produce without pesticides thanks to the protection of nets and biological integrated control in the greenhouse (better efficiency)

• Superior yield (crop density, up to 15 kg / m2) and quality (insect and disease control + accurate climate management)

• Optimization of labor and reduction of effort (during pruning and harvesting) with cultivation gutters at workers’ height

• Reduction and recycling of inputs and limitation of environmental impact

• Water consumption decrease

• Extension of the production season (year-round)

• Local production close to the consumers (no need to import from oversea during the winter in some locations)

Conclusion

Strawberry production is not simple, it is a demanding crop that requires specific technical support.

However, the growth perspectives are important for this crop. Demand for strawberries is growing worldwide at all times of the year. In addition, consumers are increasingly sensitive to transparency and traceability in order to consume organic products without pesticides.

For these reasons, the production of strawberries in greenhouses with modern technologies is a real solution and should have a bright future.

Sources:

Ancay, A., F. Fremin, et P. Sigg. (2010). Fraisiers sur substrat : quelles alternatives à la tourbe ?
Revue suisse Viticulture, Arboriculture, Horticulture, 42(2) :106–113.

Growing strawberries in greenhouses (OMAFRA):
http://www.omafra.gov.on.ca/english/crops/hort/news/allontario/ao0513a1.htm

Izard, D. (2017). La fraise hors sol sous abris froids. Récupéré de à http://gfol1.fruitsplus.net/
download/5-La_fraise_hors_sol_froid_ws1037484763.pdf

La culture des fraises en serre (CIDES, 2000):
http://www.cawjijel.org/images/guide_deculture_fraise.pdf

La production de fraises hors-sol est-elle faite pour vous ?
https://www.agrireseau.net/documents/92133/la-production-de-fraises-hors-sol-est-ce-pour-vous?a=1&r=fraises+serre

Optimisation de la production hors-sol de fraise à jours neutres sous abris (Université Laval, 2017):
https://corpus.ulaval.ca/jspui/bitstream/20.500.11794/27643/1/33157.pdf

Profil de la culture de la fraise au Canada (Agri-Food Canda, 2005) :
https://www.agrireseau.net/petitsfruits/documents/Profil_culture_fraise_Canada_2005F.pdf

Interest in vertical farming is growing worldwide. This method of cultivation offers great advantages: local, fresh production that is possible at any location in a very sustainable way. On the negative side are the high electricity consumption and investment costs. Scientists from Wageningen University & Research, together with international colleagues, provide a balanced view of the current situation in a review article published in the renowned scientific journal Nature Food.

Vertical farming is an umbrella term for a method of growing in a variety of structures, such as empty buildings, specially constructed growth chambers or containers. The common characteristic is the closed nature of the system. This makes it possible to attune the conditions (light, climate, water, fertilizers) precisely to the needs of the crop. As a result, the crop grows evenly and can be planned. It is also possible to control the level of healthy nutrients in the crops.

“Vertical farming is still a specialised niche, but the potential is great. Interest is growing all over the world. Initially, there were some critical comments about its feasibility, but we have really moved beyond that phase. That is why we’ve honestly listed the pros and cons of vertical farming”, says Sander van Delden, first author of the article in Nature Food.

The article was written at the journal’s request. The Wageningen researchers involved many colleagues at home and abroad to produce a complete picture of all aspects of this growing method. This ranges from cultivation and technology to sustainability, health, social aspects and related policy.

Cultivation is possible everywhere

“It’s a solution for high-quality local production of fresh fruit and vegetables, close to consumers in urban areas. It can be done anywhere, regardless of climate or soil type. Cities can become independent of production in other areas; that’s useful as supply problems in times of crisis can cause dire situations. That scenario can be resolved with vertical farming”, says Van Delden.

“Production and quality can be planned every day of the year. You have complete control, also over the nutrient content, although our understanding of this field still needs to grow”, says co-author Leo Marcelis, Professor of Horticulture and Product Physiology at Wageningen University & Research.

“The system also has many sustainability benefits. Compared to all other methods of cultivation, the consumption of water and nutrients is low and it requires little space. In theory, you can grow without pesticides. On the other hand, the electricity consumption and the necessary investments are high.”

Yet the high investments are not an obstacle at this stage. Large investors are queuing up. However, it is not only a question of technology and finance, both scientists emphasise. Only an interplay between crop experts, technicians, marketers and investors can take vertical farming to the next level. That is necessary and certainly possible.

Marcelis: “We are only at the beginning; there is still a lot of room for improvement. Growers will learn to get much more out of the cultivation system. Breeders are working on special varieties for this method of cultivation. At the moment, you mainly see lettuce varieties and herbs such as basil in daylightless cultivation, but in time you will certainly see tomatoes and strawberries as well. Technically, any crop can be grown, but I expect that it will remain difficult to make this kind of cultivation economically viable for bulk crops like cereals, rice, or cassava.”

Healthy vegetables guaranteed

Van Delden sees many opportunities for improving the quality of fruit and vegetables: for instance, vitamins, antioxidants, flavourings or health-promoting substances. It is difficult to control quality in outdoor crops and greenhouses because of the ever-changing conditions. But in a vertical farm, it is always the same perfect spring weather.

The Nature Food article also looks at socio-economic impacts and policy aspects. Vertical farming could provide employment in inner cities and repurpose unused buildings. It would enable food production in countries that for various reasons cannot be self-sufficient now, such as Singapore or Arab countries with a desert climate. Government policy, especially in Europe, has so far been poorly prepared for the new developments. Little thought has been given to the impact and, if policy exists, it varies from region to region. Directing more attention to the developments and moreover to the new types of healthy (and virtually organic) products from vertical farms would make the transition easier.

www.wur.eu

With an increasing Asian population in the United States, controlled environment growers have an opportunity to add Asian vegetables to their specialty crop product mix. 

Lettuce, tomatoes and cucumbers are the crops most commonly produced by controlled environment vegetable growers. Other crops that are grown successfully in controlled environment production systems include a variety of leafy greens and herbs. Many CEA growers are looking to expand the product mix they offer their customers and to differentiate themselves from other growers.

One crop that is gaining the attention of controlled environment growers as well as field growers is Asian vegetables. In 2016, researchers at Rutgers University, University of Florida, University of Massachusetts and Penn State University conducted a study of the popularity and feasibility of Asian vegetables among the Asian-American population in New Jersey, Florida, Massachusetts and Pennsylvania. Based on their findings the researchers concluded Asians buy up to three times as many vegetables as white Americans. In addition to determining the Asian population’s vegetable buying habits, the researchers also identified favorite Asian vegetable choices. The researchers used those choices to test 28 cultivars at university plots in New Jersey, Florida and Massachusetts in order to assist growers in focusing on the best crops for their markets.

Expanding customer base

The Pew Research Center, based on U.S. Census Bureau population estimates, reported the Asian population between 2000 and 2019 grew 81 percent during this time span. The population increased from roughly 10.5 million to a record 18.9 million people.

The 2020 United States Census reported approximately 19.9 million people identified as Asian alone in 2020. Including the 4.1 million respondents who identified as Asian in combination with another race, Asian-Americans comprised 24 million people (7.2 percent of the total population). Asians are expected to make up about 40 million of the U.S. population by 2030.

While the focus of the 2016 university study mentioned above focused on Asian vegetables and Asian-American consumers, the researchers also looked at the availability, prices and sales value of these vegetables at Asian grocery stores, farmers’ markets and chain supermarkets. The researchers found other ethnic groups such as white Americans and Latin Americans also purchase and consume a wide assortment of Asian vegetables.

Producing Asian vegetables in Texas

Genhua Niu, professor of urban horticulture at Texas A&M AgriLife Research in Dallas, Texas, is looking at the potential of growing Asian vegetables in both greenhouses and vertical farms. She started her research on Asian vegetables in 2017 when she was working at Texas A&M AgriLife Research in El Paso, TX. In 2018 and 2019 Niu and her colleagues conducted Asian vegetables trials in multiple production systems, including open field, in high tunnels and in greenhouses. The trials were conducted at AgriLife facilities in El Paso, Overton, Uvalde and Weslaco.

The trials included fall and spring plantings to test cool-season varieties of bok choy, tatsoi and Chinese celery, and warm-season varieties of Asian eggplant and yardlong bean.

“The demand for Asian vegetables is increasing due to changing demographics and consumer awareness,” Niu said. “Asian vegetables have been profitable crops in other states, but farmers in Texas aren’t familiar with how to grow them and whether they can be profitable.”

Niu said Texas has the third largest Asian population in the United States behind California and New York-New Jersey. Asian vegetables have been shown to be one of the most profitable crops for producers on the East Coast based on market prices.

“These crops are economically viable,” she said. “Asian leafy vegetables have shorter production cycles and high demand. Many researchers and growers are working on and growing lettuce. We wanted to expand the trials, but included lettuce, tomatoes and cucumbers in our studies. I go to Asian grocery stores all the time and there are always the same Asian vegetable varieties available. Asian retailers and consumers are not happy because the price of these crops is high and variety is limited. This is why there is such a high interest in locally-grown crops. There is an opportunity to increase the number of different Asian crops as well as the varieties.”

Advantages, disadvantages for Texas growers

Niu said the biggest advantage Texas growers have compared to other parts of the United States is the relatively mild winters.

“The temperatures are warmer and the light levels are higher which allows growers to produce more crops with lower heating costs,” she said. “Based on our studies and measurements of natural light levels, growers can produce leafy greens without having to use any supplemental lighting on sunny days. If a grower wants to produce tomatoes or cucumbers more light would be necessary to increase the yields and quality. Growers could use supplemental light with leafy greens which would increase the yields and quality. 

“Texas growers have the opportunity to grow more vegetable crops at lower costs than growers in northern states. Knowing how to market those crops is critical before starting production.”

One major challenge facing Texas greenhouse vegetable growers is warmer summer temperatures.

“Trying to cool the air temperature to optimal levels in a greenhouse is impossible using a common cooling system, such as a combination of evaporative cooling and shade cloth,” Niu said. “Growers who are producing leafy greens during the summer need to be more concerned with chilling the water than cooling the greenhouse air temperature. Growers still need to lower the air temperature during the summer, but cooling down the irrigation water is easier and more important.

“This can be done by either using a chiller to lower the water temperature of an aboveground water reservoir or installing an in-ground water reservoir. Trying to lower the temperature of the aboveground reservoir is going to cost more than lowering the temperature of an in-ground water reservoir. The water temperature should be lowered to at least 75ºF. With an in-ground tank the chiller does not have to run as long to maintain a cooler water temperature.”

For leafy greens production the air temperature should not exceed 85ºF-90ºF.

“Growers can use shading to control the amount of solar radiation coming into the greenhouse,” Niu said.” If growers cannot cool down the water temperature to at least 75ºF during the summer, they will not be able to produce quality leafy greens crops.

“Climate control during the summer is the biggest challenge. High temperature and high humidity can lead to more problems with pests and diseases. Growers need to have the sensors to monitor the environment as well as an environmental control system in order to provide the proper air temperature and humidity. Growers using hydroponic nutrient film technique production systems need to be able to monitor the irrigation system to ensure water is reaching the plants. During periods of warm temperatures it is critical that irrigation water circulates around the plant roots.”

While most of the studies that Niu has conducted have focused on the production of Asian vegetable crops, she is looking to expand her research to include the propagation of starter plants.

“We are planning to conduct studies on propagation for both conventional and organic crop production,” she said. “There is an opportunity for controlled environment growers to produce organic vegetable transplants. 

“The crops we are looking at for propagating organic plug transplants would be for finishing outdoors. Propagating the transplants in a controlled environment gives growers an opportunity to put the plants into the field earlier. The transplants can also be transplanted into 4- or 6-inch pots to increase plant size. These larger starter plants can then be sold to other growers who are looking for larger size transplants.”

Even though Dallas has relatively mild winters there is a concern with frosts or cold temperatures that can kill or damage the plants.

“Transplanting larger size plants into the field can help to finish the crops sooner so that they are ready for market,” Niu said. “Also, growing the transplants for a longer time in the greenhouse for an additional month, allows growers to market a larger transplant that is worth more money.”

For more: Genhua Niu, Texas A&M AgriLife Research, (972) 952-9226; gniu@ag.tamu.edu; https://dallas.tamu.edu/research/urbanagriculture/.

This article is property of Urban Ag News and was written by David Kuack, a freelance technical writer in Fort Worth, Texas.

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Editor’s Note:  Urban Ag News fully understands that many of these crops are not currently grown in greenhouses, hoop houses, high tunnels or vertical farms.  But, that is not as important as the fact that they could be if the consumer and the farmer found equal value in exploring local production.

Cancer touches us all. 

One in two people are expected to have some form of the disease in their lifetime. Despite these statistics it is not inevitable nor the curse it was and many more survive than not thanks to advances in chemotherapy, targeted radiotherapy and most recently immunotherapies like CAR T cell therapy.

We are all individuals so no diagnosis is likely to be exactly the same. Instead we rely on statistics that tell us the likelihood of occurrence or reoccurrence. Thankfully the pathways are being elucidated and for the most part overwhelming evidence suggests the way for us to gain personal control and break the cycle is to follow a plant based diet.

What is Cancer?

Cancer is not a new disease. Around 400 BC Hippocrates used the terms ‘carcinos’ and ‘carcinoma’ to describe non-ulcer forming and ulcer-forming tumours. A century or so later another Roman physician, Galen used the term oncos (Greek for swelling) to describe tumours, that led to the study of cancer, which today we refer to as oncology.

Cancer forms when cells in the body grow out of control because the genetic code is broken. The switch (gene) is disrupted in many different ways and cells then become tricky for the body to manage, avoiding a natural programmed cell death. The variations and stages can be vast which is why we still have very limited individual pharmaceutical treatments tailored to our needs. 

But one thing we do know for sure is that most lifestyle cancers are the result of chronic inflammation which helps establish precancerous cells in the body that enables them to build blood vessel networks (angiogenesis) to supply their own energy allowing them to grow and invade vital organs. 

Is cancer getting more prevalent?

Are we really getting more cancer than previous generations or is it that we can detect more with tests and scans? 

Researchers believe that about two-thirds of the increase is due to us living longer and yes we are able to pick up signs earlier. The rest, they think, is due to changes in cancer rates across different age groups linked to higher risks when people are overweight. Specifically our culture of sunbathing increases the rates of melanoma skin cancer and more generally increased alcohol consumption contributes to higher cancer rates. I will not go into the environmental nor the genetic factors but these also play a small role in increased incidence. 

Is there something we as CEA farmers can do differently from field farmers? 

In my early career I was a cancer researcher, studying pharmacological progression of GI related disease. The last thing on my mind 30 years ago was how what we ate could prevent and in some cases even reverse some of these dangerous cellular changes. Now I think it is a failure in the evolution of medicine to not fully engage in food nutrition before a disease becomes so advanced that no intervention, either pharmaceutical or nutraceutical ceases its progression. 

Discussing cancer still scares people (even me). It’s something that happens to other people until one day it happens to you or your nearest and dearest. Then inevitably you want to understand the processes to prevent this disease taking over. The problem is complex and that’s a fact. I’m not going into detail of the pathways in this article, they are super complicated. But I will describe the plants that have the best antioxidant and anti-inflammatory mechanisms to help repair DNA damage and give you the best chance of boosting the immune system to fight lifestyle preventable cancers.

Can eating healthy foods from plants grown in CEA help prevent cancer? 

Given that more than 60% of our anticancer drugs are derived from plant material it makes sense to look at a plant based diet to help us. Growing these plants for their nutraceutical value in CEA is really important as we can eliminate pesticide residue which contributes to inflammation. 

AN OUNCE OF PREVENTION IS WORTH A POUND OF CURE.

Ben Franklin, 1736

Prevention is better than cure so start on a healthy regimen now and you may never be faced with the ‘Big C’. Our previous blogs this year on diabetes and mental health should help your direction when faced with precursor diseases. 

But if you are already on the unfortunate journey then teas and juices can be the easiest way to consume antioxidants if you are on the go and between cancer treatments. If chosen correctly these can create an environment to boost beneficial microflora in the gut, important for dampening inflammation. 

Most if not all these plants can be successfully grown in a controlled environment which can provide locally available fresh options that might not be found at a nearby grocery store.

New root growth formed in one week of aeroponics of a dwarf Pomegranate variety. 

Pomegranate is native to the Middle East, and men from these countries have half the chance of developing prostate cancer than those in the west. In fact, recent studies have shown combined extracts of pomegranate, turmeric, green tea and broccoli significantly reduces prostate specific antigen (a marker for cancer) levels down to almost normal in patients with prostate cancer.

Peaches and nectarines (a smooth peach missing the gene for fuzzy skin) are high in chlorogenic acids. A symbol of long life and immortality, they come from the botanical Rosaceae family and are high in hydroxycinnamic acid (also a bioactive compound in Wasabi leaf stem) with the potential to reduce the incidence of lung, breast, head and neck cancers. Eating peaches has been found to reduce prevalence of metastatic (when it spreads from primary sites) cancer. A study at Texas A&M University demonstrated chlorogenic acid and neochlorogenic acid from peaches  aggressively killed breast cancer cells while leaving normal cells unharmed. 

Cranberry is a natural bog plant and will do well in adapted hydroponic systems. A close relative of Vaccinium  blueberries they produce large berries which we best associate with a turkey Christmas dinner and popular in the US for thanksgiving courtesy of the pilgrim fathers in Massachusetts. Self fertile and low growing, the variety below is Pilgrim. We previously described the anticancer properties of cranberries, strawberries and blueberries, raspberries and blackberries, the latter all regularly grown in CEA. Rich in quercetin, Cranberries have been shown to inhibit lymphoma and breast cancer cells. Cranberry derived constituents may be particularly efficacious inhibitors targeting oral premalignancy. 

Celery is the new super detox food in juicing circles. Celery contains luteolin and apigenin, both  of which reduce inflammation. The authors of an article published in 2009 suggested that luteolin, a blood brain permeable flavonoid may help prevent the spread of cancer cells by making them more susceptible to attack by chemotherapy. 

Celery is a cool season vegetable and ideal for hydroponics as it consists of 95% water and can grow up to 25% faster in CEA. Plus if you wrap the roots up for sales and they don’t sell you can pop them back into NFT later and keep growing. 

Green tea made from the unfermented leaves of the plant Camellia sinensis has immune boosting capabilities. The substance in green tea that researchers think is most helpful is the catechin epigallocatechin-3-gallate (EGCG) which boosts the immune system to help fight cancer. In combination with turmeric, EGCG causes significant cancer cell death in a synergistic way. This combination also increases the effectiveness of radiotherapy. 

New Jersey tea (early stage multiplication in tissue culture above) made from Ceanothus Americanus has some interesting effects similar to green tea. If it is good enough to attract Hummingbirds, it must be special! Lymph nodes store infection killing white blood cells and direct them to where they are required when the body detects an abnormality. If the lymphatic system is slow or inflamed as it is when under a cancer attack then these white blood cells can’t do their job correctly. Ceanothus Americanus, also known as red root, stimulates the lymphatic system, supporting detoxification of the spleen and liver during chemotherapy.  

Redcurrants (main image) are a very good source of resveratrol which has been shown to increase the cytotoxic effects of radiation treatment and the chemotherapy drugs Adriamycin and Taxol used for breast cancer. Resveratrol can inhibit aromatase (the synthesis of estrogen from androgens within the body) important in reducing the growth of estrogen positive breast cancers.

Black Goji berries multiplying in tissue culture. Researchers showed active compounds in both black and red goji berries are highly effective in killing breast cancer cells. These berries also have high levels of zeaxanthin which is thought to help stem cell organ regeneration.

Soya bean plantlets initiated in hydroponics before field transfer.

Hormone dependent breast and prostate cancers are highly prevalent in the west but very uncommon in Asian countries. It is thought the cumulative effect of a life long diet of phytoestrogens is the key difference. Fresh soya beans (Edamame) contain active polyphenol isoflavones (soy sauce does not count as the isoflavones are broken down during fermentation). These include the phytoestrogen genistein, structurally very similar to oestrogen that has been shown to have cancer blocking effects. These effects are not just limited to breast cancers but will also block androgen related prostate cancer changes.

Recent controversy over soya consumption has been inconclusive. Concerns arose over the estrogen activity of isoflavones after animal studies showed an increase in breast cancer. Although one clinical study did show cancer promoting genes could be switched on after eating soya it is thought the protective effect of long term moderate consumption outweighs any increased cancer risk. But if you are unsure, speak to your doctor about adding phytoestrogens to your diet pre and post menopause. The American Cancer Society recommends natural soya foods as safe and healthy but they suggest you avoid soy supplements as they contain much higher isoflavone concentrations. 

Good Sugar Versus Bad Sugar, is it true?

We think of sugar as the food stuff that elevates blood glucose leading to diabetes and contributing to obesity as well as blocking our arteries causing plaques and coronary heart disease. REMEMBER ALL CELLS NEED GLUCOSE TO FUNCTION. The idea that sugar could directly fuel the growth of cancer cells can lead some people to avoid all carbohydrates. But it is counter-productive for anyone struggling to maintain their weight while dealing with the side effects of cancer treatment and can actually create more stress trying to avoid sugar altogether. Stress caused by worrying about eating the wrong foods will turn on the fight or flight mechanism, increasing the production of hormones that can raise blood sugar levels and suppress immune function, in turn reducing any possible benefit of eliminating sugar in the first place. 

But sugars are not equal and reducing highly processed sugars (sugar, brown sugar, corn syrup, high fructose corn syrup, or other sweeteners that increase glycemic index) and eating good sugars from whole plant foods helps stabilise blood glucose levels. 

‘An apple a day keeps the doctor away’ is a true proverb. 

Young apple trees efficiently grown under LED lights in a controlled environment means the plants can be accelerated to the field faster than traditional methods. Cornell researchers have identified a dozen triterpenoids in apple peel that either inhibit or kill cancer cells in laboratory cultures. They found several of these compounds have potent anti-proliferative activities against human liver, colon and breast cancer cells.

The superfood turmeric was hailed as a cancer busting superfood in the last decade. Turmeric is a mainstay of Ayurvedic medicine and it is the active compound curcumin which makes up 5% of the dry root weight. Curcumin blocks the growth of a large number of tumours including colon, breast and ovarian cancers as well as leukaemia. It also prevents the formation of new blood vessels by angiogenesis. Further trials are underway to test effectiveness in pancreatic cancer and melanoma, both on the rise in western societies. A combination of curcumin with quercetin (found in many citrus fruits) can decrease precancerous polyps of the colon by 60%. Turmeric is well adapted to hot climates and does grow particularly well in flood and drain hydroponics. 

The use of cannabinoids is still somewhat complicated as the pathways are highly complex and physiological actions of so many terpene derivatives need further scientific review. However cannabinoids are a very useful line of defence in pain management during cancer treatment. I urge caution that self medication can lead to downregulation of receptors that are essential for other important physiological processes. So if your oncologist recommends CBD it should be highly controlled.

Lycopene is a cancer-fighting food associated with protection against certain cancers such as prostate, kidney, breast and lung cancer. Lycopene is much higher in the wild original species lycopersicon pimpinellifolium, native to Ecuador and Peru. This species is highly salt and stress tolerant. Breeding of new characteristics has the potential to increase palatable flavours with species crosses that display additional environmental and medicinal benefits.

Lycopene accumulates in our skin to protect against melanoma. It’s important to cook tomatoes with olive oil, as this will release even more lycopene and increase bioavailability. This is why the Mediterranean diet is so revered. Two Passata based meals a week can lower the risk of prostate cancer by a third.

Resveratrol is produced by black grapes as a defence mechanism against environmental stress, insect and fungal attack. Like black and red currants, resveratrol is found in the skin and seeds of red grape varieties which is why some have suggested that moderate consumption of red wine is good for you. But it’s a complex paradoxical picture. Although some studies in animals suggested red wine (due to the resveratrol content) could potentially reduce the incidence of lung and colon cancer, others say red wine (due to the alcohol content) can actually increase cancer risks. 

What we do know for sure is that resveratrol is well absorbed in the body and offers some exciting anticancer properties. Probably best to consume through black grape juice if you are concerned about the alcohol content in wine. Growing grapes in a controlled environment can help boost field yields and breeding can increase resistance to fungal diseases like mildew and botrytis when exposed to the elements like above in California.

Sulforaphane containing vegetables have huge potential to improve human health and prevent cancer 

Cruciferous vegetables contain a special phytonutrient called sulforaphane shown to have wide ranging anti-cancer activity acting as very potent antioxidants which essentially induce tumour arrest and cell death. Promising in vitro cancer studies of sulforaphane and other long chain isothiocyanates are known to have significant chemoprotective effects on prostate, breast, colorectal, lung, bladder, glioblastoma and  blood cancers. 

The cruciferous family includes cauliflower, kale, cabbage, pak choi, broccoli, brussel sprouts, watercress, mustard, horseradish and wasabi. 

The cruciferae are amongst the easiest to grow vegetables in CEA with the most accessible health promoting phytonutrients observed in any plant which make them an attractive proposition for farmers. 

We are slightly biased but wasabi  is in a league of its own as a superpower in terms of anti-cancer properties, sparking interest with hundreds of peer reviewed scientific studies over the last two decades. It has been shown to kill cancer cells of any cancer tested. Check out our exclusive article on Wasabi for all the links. 

Myrosinase, the essential enzyme required to form these bioactives compounds, can be inactivated by heat, so steaming may retain phytonutrients for longer. If you can eat these vegetables raw or in a smoothie, you will gain all the nutritional benefits. But remember the bioactives in wasabi are only available for 10-15 mins after grinding so it must be eaten fresh.

Only three or four servings of brassicas weekly can reduce the chances of developing cancer. Broccoli contains one of the highest sources of glucosinolate so it is no surprise that broccoli metabolites have been commercialised as health food supplements to support GI health. Interestingly, three day old sprouts of some cruciferous vegetables contain 10-100 times higher concentrations of glucoraphanin. So microgreens popular in many vertical farms are perfect for boosting your immune system against all kinds of precancerous and cancer cell formation.

Watercress grown in gel. A new study has reported that long chain isothiocyanates (PEITC) in watercress inhibit growth and progression of HER2+ breast cancer by targeting breast cancer stem cells. 

Moringa is the Superfood cousin of Cruciferae

Moringa Oleifera, known as the horseradish tree in Africa is a relative of cruciferae and is a fast growing tree that reaches full maturity in less than a year. Moringa is one of the most nutrient dense plants on earth and owing to an extra rhamnose sugar moiety it retains very high levels of a stable and unique ITC shown to significantly reduce inflammation with significant anticancer activity. Other health benefits include significant Vitamin A levels boosting iron metabolism to combat fatigue. It does have a bitter spicy taste like many of the crucifers but is easily mixed with more powerful flavours to mask the taste.

Growing these plants in CEA

We already described CEA growing methods for berries, greens, tomatoes, wasabi, turmeric and many more in our previous EAT THIS series of articles. Start with kale and pak choi varieties which are commonly grown in hydroponic systems and can be an entry point for new growers as they are very easy to grow. 

Pak Choi in hydroponics, Lufa farms 

They adapt well to both deep water culture and NFT allowing production in 6 weeks that can be cut several times promoting multiple harvests. Kale tends to have a wide pH range 6-7.5 and EC 1.8-3.0. These crops are a great choice, being compatible with herbs and greens and are cold hardy to 45-85^°F which can extend the growing season. In fact, cooling kale to 40^°F can also enhance the flavour. Pak choi requires a tighter pH range  5.5-6.5 and absorbs nutrients between EC 1.5-2.5. These plants don’t specifically require supplemental lighting but it may benefit quicker production extending through the winter shoulder months, critical for farm profits. 

Although some consider wasabi the ‘hardest to grow’ vegetable in the world, we believe knowledge, experience and trials can lead to successful outcomes and large scale production in CEA. Reach out if you need our consultancy to get started. 

What makes CEA grown produce stand out from organic or field grown?

Although there is no conclusive evidence that field crops sprayed with pesticides or GMO crops themselves lead to increased cancer rates, avoiding pesticides is a sensible precaution to retain healthy cells. Pesticides and fungicides are unrecognised by the body and can increase inflammation. Farmers use them to control weeds and diseases to maximise crop yields but in CEA their use is not essential. Beneficial insects are more likely to be employed to eliminate pests and environment control helps prevent moulds and fungal infections. 

Eating well during chemotherapy 

Personally, if I was worried about cancer, regardless of what area of the body and cancer type or stage I had concerns over, I would 100% increase my consumption of fresh fruits, berries and vegetables, in a raw juicing regimen with the best quality plants I could buy or grow in CEA. 

There are so many things that happen during chemotherapy that can take you by surprise. The first is appetite suppression. While undergoing treatment it may not be the best time to become crazy experimental (many people do) with foods that you are not used to in your diet. It can also be difficult to keep the calories up which is why oncologists will generally prescribe steroids as they increase appetite and reduce inflammation as well as making chemotherapy more effective. So making healthy balanced food choices and reducing stress will prepare your body in the best way to receive treatment for your cancer.

Chemotherapy will immunocompromise the body but it’s temporary so stick with it. 

We discussed in our last article how some of the most powerful and highly efficient chemotherapies are derived from plants. Essentially they are ‘industrial strength antibiotics’ that search out tumour cells and destroy them. So chemotherapy is not something to be feared. It should be used in tandem with a healthy diet. Antiemetics are usually prescribed alongside IV chemotherapy to prevent nausea. The last thing you want is for the chemo to be ejected and not have time to do its job. There is increasing evidence that drinking green teas can reduce cancer related nausea. 

Side effects during chemotherapy

Whilst we talk about the positive anti-inflammatory effects of these foods, during chemotherapy it is vital to be drinking a minimum of 2 pints of water a day to clear the drugs from the liver and prevent toxicity. Fatigue is a common side effect as red blood cell count is diminished so there is less oxygen transfer to the muscles which makes you tired. It’s important to maintain good electrolyte balance and eating the right foods will help. Keeping a daily chart can help you monitor any drops in appetite and will make it easy to see patterns. 

Mouth ulcers are an extremely common side effect during chemotherapy and this can prevent you eating well when you most need to. Toothpaste can be harsh with rubbing causing more inflammation and chlorhexidine on sponge sticks can stain your teeth. It might seem unnecessary but if your mouth is sore and you feel sick, eating well can become an issue.

Chewing fresh wasabi leaves will gently cleanse the mouth and kill any bacteria that causes dental caries. Yes there can be a little nip but it’s very light in the leaves and is reassuring as you know the chemical reaction to create bioactive isothiocyanates is working. Red Root may also  provide antibacterial effects to protect against gum bleeding following gingivitis. NJ tea tree bark and lavender can be useful as a skin wash for sores. 

Final word about stress and how this contributes to cancer 

The major cause of death from cancer is metastasis that is resistant to conventional therapy. We know that post pandemic there will be even more people diagnosed with cancer and at late stages where treatment becomes harder. We hope this blog helps you and your support network to find positive ways to help your body through the process. Keeping a positive outlook is important for your mental state, as chronic stress reduces killer T cells in the body that seek out and kill cancer cells. So keep stress at bay, listen to your doctors and try to remain in a good happy state. There is resounding evidence that those with good loving social networks have better long term outcomes. 

Disclaimer: We are not advocating this information in preference to medical advice, remember if you have serious illness and suspect symptoms of cancer are present please seek advice from your general practitioner. Our blogs are designed for people looking for advice on plants that have additional phytonutrients that can help repair and replenish your body and boost the immune system. We advise you to stay within peer reviewed research and CDC guidance. 

Unless otherwise stated all images are courtesy of The Functional Plant Company and property of Urban Ag News. 

Janet Colston PhD is pharmacologist with an interest in growing ‘functional’ foods that have additional phytonutrients and display medicinal qualities that are beneficial to human health. She grows these using a range of techniques including plant tissue micropropagation and controlled environmental agriculture to ensure the highest quality control.

You can follow The Functional Plant Company on Instagram. 

Lettuce seems to be the crop of choice for growers looking to start producing controlled environment food crops. Many of the new controlled environment growers that have begun operating over the last five years have started with producing lettuce and leafy greens.

“For many people producing lettuce is one of the easiest crops when it comes to providing the right amount of water, light and cool temperatures,” said Ramón Melón Martinez, an agronomic consultant and expert hydroponic leafy green grower. “This changes when trying to grow a consistent quality crop year round. There is the pressure of trying to grow without making any interruptions in the production system for multiple years and trying to increase the production level on a yearly basis.

“In most cases lettuce is a plant that is sold complete, so there is no room for mistakes that will affect the look of the product. And because of the way lettuce is marketed to retailers in year-round programs, growers don’t have the option of explaining why plant leaves may look slightly burnt or why plants are wilting five days after harvesting. This requires a strong discipline in crop and scheduling management be implemented in the growing facility to maintain continuous production success. This discipline needs to be focused on following these five must dos.”

1. Limit the hiccups

Lettuce plants are very resilient and are able to overcome specific production issues.

“The question is how many hiccups or issues are the plants able to tolerate and what are the most important hiccups that have to be overcome?” Martinez said. “It depends on the greenhouse production system. Lettuce cultivation in a greenhouse has the challenge of adapting the internal conditions to fluctuations in the weather and production system operation. 

“Any stress on the plants, be it from weather conditions or a clogged irrigation filter, if it is repeated over the production cycle, it can generate structural damage to the plant composition. This could lead to a shortage of calcium in the growing cells with different severities or collapse of the meristem preventing proper development of the plants.”

Martinez said hiccups can happen for numerous reasons and there are multiple ways of avoiding them, mostly by ensuring a good energy balance on the crop and stable fertigation and irrigation. It is quite likely that if production conditions are not stable, the end result is damaged plants.

2. Maintain the proper leaf area index

As the industry moves toward mobile production systems the goal is to have lettuce plants at the same physiological stage year round.

“The challenge for growers will be keeping all the plants moving at the same rate of growth,” Martinez said. “Whatever production system is used it is critical to understand that the climate needs to be adjusted to the physiological state in which the plants are at a specific time.

“The easiest way to do this with lettuce cultivation systems is to focus on leaf area index (LAI) to adjust the growth of the plants. A high LAI promotes the growth rate of the plants if conditions ensure no disease pressure. For a high LAI the microclimate surrounding the plants is more stable which allows the stomata to remain open for a longer time as there are less humidity fluctuations.”

However, there is a limit to LAI management.

“Plants competing for space will have to stretch to search for the light,” Martinez said. “In that specific moment two things are happening: First, there is a loss of energy because instead of developing new leaves, the old leaves are elongating. Secondly, there is postharvest loss. Elongation is accomplished by intracellular water accumulation. The more water in the cells causes a shorter postharvest life.

“A high LAI can produce stretching and lead to a higher disease pressure. A low LAI produces compact plants that require longer development time. The perfect LAI means there is a good balance between plant growth and plant morphology.”

Maintaining the right LAI requires monitoring the plants from the seedling stage. If seedlings are allowed to stretch, then the plants will always be stretched.

“In spring there can be a rapid acceleration of growth,” Martinez said. “When lettuce leaves start touching this can have a physiological effect on the plants. The leaves start stretching for light. This stretching comes with a cost to the plants and it comes with water accumulation as well. Plants with leaves that are at the wrong angle for light interception have a longer growth cycle. These plants will also have a higher water content making them less resistant to pests and diseases.”

3. Manage irrigation piping, water and the root zone

The root environment and water biology play a critical role in plant development.

“Modern hydroponic production systems are based on continuous operation that tends to overlook the constant release of carbon to the environment,” Martinez said. “Plants release about 20 percent of fixed carbon in root exudates that sustain microbial populations which colonize on the roots. The microbiota around the roots provide the plants with increased nutrient solubility, fixed nitrogen, competitive suppression of pathogens and plant growth promoting molecules.

“If this hydroponic microbial community, which is not as abundant as soil microbiota, is not balanced and controlled it can lead to a proliferation of pathogens or have a secondary effect on nutrient uptake that can make it harder for plant development. This is why it is essential to monitor, control disinfection and bacterial addition and provide water filtration to maintain continuous operation.”

Martinez said there has been a big push from the industry to disinfect production systems in order to control pathogens.

“Many of the mobile production systems are one irrigation system with some growers having two,” he said. “It is complicated to clean these systems without stopping production for two to three weeks. This may be easier to do during the summer when more crops are coming from the field.

“In North America right now there is not a high differentiation among consumers for hydroponic greenhouse lettuce vs. field-grown lettuce. But food safety issues are becoming more important, which means having a continuous supply of lettuce year round is becoming more critical. As a result, growers need to pay close attention to what the plants are doing and what is happening with the water and the piping becomes more critical.”

One of the issues than can arise in irrigation piping is the formation of biofilm.

“Biofilm is an anaerobic type of bacteria that grows in different layers in the piping,” Martinez said. “Biofilm normally requires calcium and magnesium deposits on the inside of the pipe. These deposits become an attachment point for biofilm bacteria to start to develop. The biofilm can start to effect the root growth and the plants start to grow more slowly.

“If growers have problems with root diseases the plants are still salable. That’s not the case if there are diseases on the leaves. Plants with bad roots may take longer to finish, but they can still be sold. If there are diseases on the leaves, chances are those plants are not going to be salable. If the plants have a healthy root system, then most disease issues can be overcome. I’m always more careful with the plant roots and observing them more often. If the plants have poor roots, then there are going to be problems.”

4. Start with a production budget

Martinez said there is nothing worse than starting a greenhouse lettuce operation without having secured the supplies necessary to produce the crop and knowing how that crop is going to be marketed once it’s harvested.

“When a new operation starts it is hard to know all the numbers, but starting with an approximation causes the grower to focus much closer on crop management and inspection,” he said. “Production budgeting needs to focus on the crop time required to reach harvest weight. This information needs to be constantly recorded to make budget changes. Once a one-year crop cycle is finished it can be used as template for the coming years updating possible improvements or using data analysis to review variations in the production.

“The budget process is constantly being refined. Growers need to continuously review their budgets every six to 12 months so that they make adjustments. These reviews should be driving growers to continuous improvement.”

Martinez said as important as it is to forecast production, it is equally important to be able to forecast sales. 

“Growers need to be able to forecast when crops should be started and when they will finish,” he said. “They have to know the crop cycle so that if there is more finished product coming they’re ready to start marketing that product and plan when crops will be ready to market.”

5. Aim for high germination rates

With the amount of lettuce seed that is being used in greenhouse production systems it is really important to look at germination rates. A one percent loss in germination can be very costly.

“Commonly overlooked, an even germination rate is key to a stable operation,” Martinez said. “Understanding that different types of lettuce may have different times for seed emergence is critical to optimize production. Two days at a constant 66.2ºF (19ºC), a saturated substrate and greater than 95 percent relative humidity should ensure a good germination rate for most lettuce varieties. Lower germination rates have a major impact on transplanting.

“It takes time to figure out the problems associated with poor germination. Having poor germination rates is going to affect yields and will impact the morale of the workers sowing the seed and transplanting the seedlings. There can be multiple reasons for germination problems, including the seed, the substrate and the irrigation. In some cases, it takes trying to germinate four to five crops to determine what is causing germination problems.”

For more: Ramón Melón Martinez, greenhouse crop consultant and expert hydroponic leafy green grower, +34 655 873 928; ramonmelon@gmail.com.

This article is property of Urban Ag News and was written by David Kuack, a freelance technical writer in Fort Worth, Texas.

Organic hydroponic food grower Edible Garden stepped up its tech game by improving its product planning and product availability management.

Starting with a 5-acre glass greenhouse facility in Belvidere, N.J., Edible Garden ships organically-certified 4-inch potted herbs, hydroponic basil, living and cut lettuce and fresh cut herbs throughout the United States. In addition to its own production operation, Edible Garden contracts with growers in other regions including the Midwest to supply organic crops to retailers in that part of the country. Edible Garden distributes its products through about 4,500 retail outlets including Walmart, Meijer, Hannaford, Wakefern Food Corp. and Target. Geographically its products are sold from Maine to Maryland to the south and Wisconsin to the west

“We currently have supply agreements with a number of contract growers in the Midwest,” said Scott Prendergast, chief data officer at Edible Garden. “Up until last year we were providing almost all products out of our Belvidere facility with some supplementation from small contract grows. The growers we are working with produce a variety of crops that cover all of our products. Some of the growers produce almost exclusively for Edible Garden while for others Edible Garden crops are just one of their product lines. These growers are also producing the majority of the Edible Garden crops organically.”

For almost two years Edible Garden has been the exclusive provider of 4-inch potted herbs, cut herbs, living lettuce and hydroponic basil to 260 Meijer stores in the Midwest.

“Initially we provided these products from our facility in Belvidere,” Prendergast said. “Our motto is “Simply Local. Simply Fresh.,” our goal is to reduce the food miles, support local hiring and provide the best quality. We wanted to deliver Meijer stores a fresher, more sustainable product using less production and shipping processes. We have accomplished this during the last six months by transitioning nearly all of our Meijer production to our Midwest contract growers. This has enabled us to reduce 1,000 food miles for each product three times a week.”

Why organic food crops?

Edible Garden, which began operating in March 2012, had initially planned to grow floral crops with plans to add a small line of container herbs. As market conditions changed and as market opportunities were identified, taking the greenhouse organic became the company’s primary interest.

“We saw a market opportunity with organic crops,” Prendergast said. “There was quite a bit of big box competition and generic or non-organic products on the market. Identifying the ability to provide a high quality greenhouse-grown, certified-organic product drove our efforts to grow organically.

“The process to become certified organic took Edible Garden a couple of years. Transitioning from traditional production methods to growing organically was a difficult transition. Without being able to use the same products associated with traditional growing including substrates, fertilizers and pest control products. Our crops had to grow within the same production systems to produce the same quality using all organic materials.”

The company started growing 4-inch potted herbs and then added a line of fresh cut herbs.

“After we began growing potted herbs we became a fresh cut herb provider for restaurant chains and distributors in the Northeast,” Prendergast said. “We provide basil exclusively in bulk. We provided restaurants with fresh greens and fresh cut organic sweet basil through food distributors from New York to Washington D.C.”

Edible Garden had also done some direct distribution to individual stores for some smaller food store chains.

“Higher shipping costs, including rising gas and lease prices, along with the inefficiencies to deliver to individual stores has caused Edible Garden to migrate almost exclusively to the distribution center model,” Prendergast said. “Ninety-five percent of our production is herbs and 5 percent is lettuce. We are planning to increase the amount of lettuce we are producing. Our goal is to be able to locally grow and distribute the lettuce. We’ve already seen this manifest itself in the first-of-its-kind offering of cut lettuce at Meijer, which utilizes partner growers aligned within a couple of hours or less of its DCs.”

Getting the numbers right

While Edible Garden was working out how to grow quality organic crops, another issue it had to resolve was determining how much product to produce.

“There was an overwhelming unsureness of supply vs. demand and demand planning, which led to unsold crops,” Prendergast said. “Being in the produce industry you have to pick, pack and ship in full. Our management team, coming from the commercial banking industry, would always try to err on the side of too much than not enough. Unfortunately when too much became too much we were throwing away plants because they grew too big to sell. That was a loss to our bottom line.

“The mantra of Edible Garden’s CFO Mike James is we are in a penny business. If we overproduce 1,000 potted basil plants that is 1,000 pots and 18,000 basil seeds thrown away. With those pots we are also throwing away the substrate, fertilizer, water and labor that were used to grow the crop. The need for adapting technology was driven by not having the margins to absorb these kinds of mistakes. We need to use every tool at our disposal and if we don’t have it, we need to make it so that we can capture every penny of margin we can.”

When Prendergast joined Edible Garden two years ago the biggest sticking point was the lack of advanced planning and product availability.

“Edible Garden was throwing away a lot of inventory because it did not anticipate the accurate sales of its customer base,” he said. “Over the last two years the company has developed Green Thumb, a proprietary web-based portal that does inventory management in the greenhouse. It does crop estimations, tracks waste and does advanced planning to develop a sophisticated forecasting algorithm.

“The Green Thumb system is dialed in to track daily sow, pick and pack activities as well as customer sales forecasting and advanced planning. The system tracks not only demand forecast, but any greenhouse events that may affect inventory. It manages this compensation so that there are no future problems, no future deliverability holes.”

Edible Garden’s production facility team members handle the data entry into the Green Thumb system.

“The team uses either hand-held devices or laptops to enter the data,” Prendergast said. “We track the progress of the crop, which we call “weeks to finish” (WTF). We track weeks to finish and how it is impacted by seasonality as well as the weather within the season. If there is a 10-day stretch of cloudy weather in the fall or winter, the system understands that and expands out the weeks to finish so a crop that was anticipated to finish in 10 weeks may take longer.”

As Edible Garden started to resolve its issues with inventory management the company began to look for other technology that could automate other processes.

“We created a dynamic palette-building tool based upon our orders,” Prendergast said. “This pallet-building tool created a streamlined process that the production facility could use to eliminate any questions about how to fill the pallets with orders.

“On average, we are shipping 80,000 to 100,000 plants per week just from one facility. This requires a lot of pallets, shipping boxes, placards and purchase orders. Incorporating the tools to eliminate or mitigate packing and shipping questions or issues has really provided some quantifiable benefits to the production side as well.”

For more: Edible Garden, (844) 344-3727; ljames@ediblegarden.com; https://ediblegarden.com/.

This article is property of Urban Ag News and was written by David Kuack, a freelance technical writer in Fort Worth, Texas.

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