By George C. Murray, President of EnP

Perhaps it’s just me, but every time I pour fertilizer onto my small crop of rhubarb, blackberries, raspberries, and cherries, I feel lucky. Lucky that we live in a time and place where companies around the world have spent the time and energy to mine out the initial raw material and that other companies, like EnP, turn that raw material into forms that maximize their uptake into plants.

A Brief History of Fertilizers

Our grandparents might still remember a time when fertilizing with inorganic nitrogen was a new concept. This concept came about after the cessation of World War II, due to the excess of nitrogen reserves. From there, applying each individual nutrient with precision slowly became possible. As yields increased along with better-cultivated varieties of plants, the fertilizer industry began to grow.

Today the conversation piece centers mostly around how we can maximize the uptake of nutrients that we apply or how we can get more nutrients into the plant and less into the environment. After all, we should all try to be good stewards of the land. However, there’s something else to this discussion that no one’s really talking much about, at least in our community. With the exception of nitrogen (which is captured from the air), the raw materials for fertilizer that we have on this earth are a finite resource.

A Finite Resource

The minerals and metals that we use for our plants today were formed billions of years ago, produced either inside stars as a result of nuclear fusion, or for heavier elements (such as iron and the like) through supernovae explosions. Some of the heaviest elements (think plutonium) are now believed to have formed from cataclysmic collisions of neutron stars (remnants of giant stars). These elements then found their way onto earth through a series of meteorite impacts that served to shape our earth as we know it today.

As such, the raw material we have on the planet today is the raw material we’re always going to have. This necessarily means that everything is finite. While some mineral reserves are seemingly inexhaustible, other important minerals are in relatively short supply. There are specialty-interest groups that monitor the reserves and supply of various metals around the world. The Copper Alliance, for example, estimates that the world has on average about 40 years of copper reserves and about 200 years left of copper resources. The United States Geological Survey tracks mineral uses in the US and estimates their world reserves. Manganese, for example, is estimated to have a world reserve of about 760 million metric tons (with most of that located in 10 different countries). The US alone used almost 1 million metric tons last year for various industrial purposes (including agricultural uses). Zinc had a similar level of consumption in the US but has a lower world reserve of around 230 million metric tons. Even though we might not have to worry about minerals running out in our lifetime, it doesn’t mean that we’re still not safe from severe short-term shortages due to weather, labor shortages, or unstable political regimes.

Ways to Conserve Resources

Part of the solution is to maximize the efficiency of uptake into the plant. Getting a higher percentage of nutrients into the plants through chelation (thereby increase the solubility of the mineral and reducing its interaction with other minerals) or through inhibition (like with Armament, which inhibits the formation of insoluble mineral precipitates in the soil) are good steps.

Only applying what the plant needs is another step in the right direction. Work with a consultant, a extension professional or a trusty industry professional to help determine one’s levels of exchangeable nutrients (total amount of nutrients in the soil) and available nutrients (nutrients that are in the solution and therefore available to the plant) along with the pH, CEC, and organic matter is an excellent way to help build one’s nutritional program correctly. Conducting routine tissue tests will also help in telling the story of what’s in the soil, and what’s actually being taken up into the plant.

Fertilizers Are a Finite Luxury

It continues to be a humbling process to consider everything that went into the making of the minerals we use. Events that played out billions of years ago continue to have an impact on how we move forward in our industry today. Still not convinced that using high-quality, diverse fertilizers isn’t a luxury? Investing in nutritional technologies and diagnostic testing will also help you save money over a period of time. So, whether you approach it from a business or an altruistic perspective, it’s a win, and the net effect is conserving a resource that is certainly finite.

About the Author George Murray
George C. Murray is the president of EnP where he is also the chief formulator and inventor. Along with a BS in Management, summa cum laude, from Purdue’s Krannert School of Management and some experience at the University of Louisville Brandeis School of Law, George also has a strong background in plant physiology, plant metabolomics, soil ecology, biology, and formulation chemistry. This allows him to understand the practical implications—both from business and technical aspects—of what it means to bring a new technology to market. With several patents filed, George continues to drive EnP’s technologies to a new level, providing an unparalleled level of product performance and value to EnP’s customers.

The seeds that farmers plant are grown by seed producers. These producers plant specific genetically defined parents and often hybridize them to produce seeds with consistent genetic properties and high germination potential. Depending upon the crop, the seeds or fruits are then harvested using specialized equipment to extract the seeds for processing, packaging and sale. Seed quality also is affected by the environmental conditions that are present during their production, from pollination to packaging.

“We often think about enhancing climate resilience in crops as heat- and drought-proofing plants; however, climate change also affects seeds,” said Dr. Jeff Rosichan, director of the Crops of the Future Collaborative. “If the plant is taxed by climate impacts, the seeds produced by the plant similarly suffer. This research hopes to increase productivity by improving seed quality. Although the research is being conducted in tomato, we are looking for solutions that will translate to other important crops plants.”

Temperatures and other climate stressors experienced by mother plants can result in seeds with variable quality, causing some to thrive and others to fail. Yet, farmers count on consistent seed quality to produce a plentiful harvest and, ultimately, income.

In tomatoes, a $1.67 billion industry, for example, temperatures exceeding 37°C (98.6°F) can reduce pollen viability and subsequent fruit and seed production. This grant is addressing these issues by exploring three primary research objectives. A UC Davis research team is focusing on seed physiology during development in relation to environmental conditions and fruit ripening. The University of Florida Institute of Food and Agricultural Sciences team is investigating how temperature affects tomato fruit development. A third team at UC Davis is examining the effect of temperature on pollen viability and pollination of tomato plants and potential contributions from stress-tolerant, wild species relatives. Knowledge gained from this research will enable producers to adjust their practices and adapt to extreme weather. Genes and processes identified can enable breeders to maintain high seed quality in varieties adapted to more stressful environments.

The UC Davis team includes Distinguished Professor Kent Bradford, Assistant Professor Bárbara Blanco-Ulate and Dr. Roger Chetelat (a geneticist and director of the C.M. Rick Tomato Genetics Resource Center) with Dr. Alfred Huo, an assistant professor of plant breeding, leading the University of Florida group.

“Seeds deliver advanced genetics to growers’ fields, and seed quality is critical for achieving the plant populations desired by growers, whether in the field or in the greenhouse,” said Dr. Bradford. “Our project is investigating the genetic and management factors that result in the highest quality seeds while also expanding the environmental conditions under which the crop will perform well.”

“We are still discovering how the maternal environment impacts seed yield and quality. This project will shed light on how the fruit (maternal tissues) and the seeds (offspring) communicate during their growth and development, and provide key information on how temperature affects these interactions,” explained Dr. Blanco-Ulate. “With this information, we will be able to develop new strategies or genotypes to improve seed quality in tomato and possibly expand this knowledge to other crops.”

“Crop wild relatives provide a potential source of genes for improved resilience to environmental stress. We will use novel breeding lines that incorporate defined genetic material from a wild tomato relative to identify genetic regions underlying pollen thermotolerance and seed vigor,” said Dr. Chetelat.

“Seed development is tightly controlled by genetic factors and environmental cues,” remarked Dr. Huo. “Small RNAs, a type of short nucleotide sequences, are responsive to environments experienced by the mother plants to regulate plant development and growth. We will examine the role of some small RNAs in controlling tomato seed development, and the research findings can be applied to different crops since these small RNAs are highly conserved across plant species.

In addition to enhancing seed quality in tomatoes, the researchers aim to expand the benefits of their findings to other crops, including the possibility of specifically influencing plant reproductive development.

Results from this research will benefit farmers, fresh market and processing tomatoes producers as well as seed companies. A consistent supply of high-quality seeds is critical for maintaining high yields, which is vital for farmers and their bottom lines. Producers of fresh market and processing tomatoes will have higher quality seeds for establishing their crops. Seed companies benefit by better understanding how crop genetics and environmental conditions interact to influence seed quality.

NEW YORK, NY – Bowery Farming, the largest vertical farming company in the United States, today announced the opening of Farm X, its newest state-of-the-art innovation hub for plant science in Kearny, N.J., adjacent to Bowery’s original R&D Center of Excellence and first commercial farm.

Farm X is one of the largest and most sophisticated vertical farming R&D facilities in the world, and will further accelerate the commercialization of products specifically designed for Bowery’s indoor system. From the cultivation of strawberries, root vegetables, tomatoes, peppers and beyond, to the discovery of the next generation of wildly flavorful leafy greens, Farm X expands Bowery’s R&D capacity by nearly 300%. 

“We’re proud to be the largest vertical farming company in the United States that is consistently and reliably delivering our customers a wide variety of high quality, flavorful produce that’s local, safe and sustainable,” said Irving Fain, founder and CEO of Bowery Farming. “From day one, our R&D team has been working tirelessly to unlock the next frontier in agriculture, and Farm X enables us to expedite the discovery of new vibrant crops and pioneering technological advancements that will further accelerate our momentum as the category leader.”  

Bowery’s world-class team of plant breeders, plant physiologists, biochemists, and more, are constantly innovating from seed-to-shelf. At Farm X, they will be able to test more, faster—ultimately accelerating the discovery of new crops, growing recipes, and efficiency improvements that can be replicated at scale across the company’s network of commercial farms. Featuring proprietary, highly-customizable, modular growing environments managed and monitored by new technology developed in-house, Farm X will further unlock the next phase of Bowery’s growth.  

Farm X also features a sensory lab where Bowery will continue its quest for the perfect cultivars for indoor growing, as well as launch the first-ever on-site breeding program at a vertical farming company. Under the new breeding program, Bowery’s team will be able to develop varieties that thrive in its unique growing conditions, and evaluate each one for optimal taste, quality and yield, rather than to survive outdoors, pest-resistance and long-haul transportation. While a traditional breeding program takes up to ten years, Bowery’s controlled indoor environment and 24/7 monitoring of crops will enable the company to bring new groundbreaking products to market at scale in a fraction of the time.

Bowery’s R&D team works year-round to uncover flavor-packed produce and bring new and exciting culinary experiences to consumers. Beyond the cultivation of new fruits and vegetables at Farm X, they are also developing the next generation of greens. The Farmer’s Selection category, which launched in January 2021, emerged as a way to let consumers in on the process, bringing the thrill of discovering a new ingredient at your local farm stand to the grocery store. Bowery is launching a new small-batch green every four months under this new category. The first greens released, Bowery Mustard Frills — hearty mustard greens with a tingly start and a fiery, wasabi-style finish — was available through April 2021. Green Sorrel, bright, tart baby greens with a zing and the next release in the series, is now available from May through August 2021.

Farm X also serves as an experimental space for innovation in farm design, data science, computer vision, autonomous robotics, hardware and software that can be deployed in Bowery’s growing network of commercial farms. As Bowery continues to advance the integration of proprietary smart farming technology, it recently announced Injong Rhee (formerly VP at Google and CTO of Samsung Mobile) as its Chief Technology Officer. Rhee will ensure that every farm continues to benefit from the collective intelligence of the BoweryOS, the company’s proprietary operating system which integrates software, hardware, sensors, computer vision systems, machine learning models and robotics to orchestrate and automate the entirety of operations. Rhee’s team is ensuring the advanced technological learnings discovered at Farm X will be seamlessly integrated and applied at scale across Bowery’s network.

Bowery has experienced more than 750% brick-and-mortar sales growth, and more than quadrupled sales with e-commerce partners, including Amazon, since early 2020. Bowery’s newest commercial farm in Bethlehem, Pennsylvania, will bring local, pesticide-free produce, harvested year-round at peak freshness, to a surrounding population of 50 million people within a 200-mile radius, and will be its largest and most technologically-advanced commercial farm yet, further automating the growing process from seed to store.

This video is part of the series called “Five Tips for Horticulture” featured on the Greenhouse Training Online channel (https://tinyurl.com/ufgto). The series highlights technical topics from university and industry experts. Subscribe to receive upcoming videos. The channel is sponsored by the Floriculture Research Alliance (floriculturealliance.org).

For more information on related topics, take the UF IFAS Extension online courses for growers in English and Spanish including Greenhouse 101 beginning on May 31 and Nutrient Management 1 on July 5 (https://hort.ifas.ufl.edu/training/).

The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. ifas.ufl.edu | @UF_IFAS

Japan is a leader in the world of indoor farming. At the heart of their success is a non-profit organization, the Japan Plant Factory Association (JPFA), and Eri Hayashi, its Vice President. Find out more about this sophisticated collaboration between academia, industry, and government. See the ways several of Japan’s indoor farm companies use technological advances, sophisticated production efficiency measures, and data-driven operations to promote high productivity and uniformity. Find out what innovations are driving what Hayashi refers to as the fourth generation of plant factories with artificial light. 

Indoor Ag Science Café is an outreach program of the OptimIA project, funded by the USDA SCRI grant program. Interested parties can join the free café forums, live or recorded (http://www.scri-optimia.org). The café forum is designed to serve as a communication platform among scientists and indoor farming professionals. 

By Eric W. Stein, Ph.D.
Executive Director of the Center of Excellence for Indoor Agriculture

Abstract

This article identifies the potential environmental effects large-scale indoor farming may have on air, water, and soil. We begin with an overview of what indoor farming is with a focus on greenhouses and indoor vertical farms (eg, plant factories). Next, the differences between these 2 primary methods of indoor farming are presented based on their structural requirements, methods of growing, media, nutrient sources, lighting requirements, facility capacity, and methods of climate control. We also highlight the benefits and challenges facing indoor farming. In the next section, an overview of research and the knowledge domain of indoor and vertical farming is provided. Various authors and topics for research are highlighted. In the next section, the transformative environmental effects that indoor farming may have on air, soil, and water are discussed. This article closes with suggestions for additional research on indoor farming and its influence on the environment.

Keywords

Indoor farming, vertical farming, vfarm, zfarm, plant factory, water, air, soil, sustainability, carbon cycles, drought, information technology, greenhouse gases, climate change, environment, agtech

Citation

Stein EW. The Transformative Environmental Effects Large-Scale Indoor Farming May Have On Air, Water, and Soil. Air, Soil and Water Research. January 2021. doi:10.1177/1178622121995819

____________________________________________________________________________________________________

Introduction

Open field farming has been practiced the same way for centuries as the primary means of growing food. Its origins can be traced back to wheat production 11 000 years ago in the Middle East, which later spread to the Mediterranean, north-Africa, and elsewhere.1 Given limitations on the amount of arable land, water scarcity, increased awareness of sustainable development, and the well-documented environmental effects of open field agriculture, other farming methods have been developed in the past few decades. The primary alternative to open field farming is referred to as indoor farming, which has received relatively little attention in terms of environmental impacts. The goal of this article is to introduce indoor farming in its many forms to environmental scientists, outline key areas of research, and highlight the effects large-scale indoor farming could have on the environment. Research needs to be done to better understand the cumulative and transformative environmental effects indoor farming methods may have on water, air, and soil as it realizes its potential to supply a significant portion of the population with fresh food.

What Is Indoor Farming?

Indoor farming is a relatively new method of growing vegetables and other plants under controlled environmental conditions. These farm systems are variously referred to as indoor farms, vertical farms, vfarms, zfarms, greenhouses, controlled environment agriculture (CEA), and plant factories.2,3 Indoor farms are sometimes confused with urban farms, which typically represent small outdoor farms or gardens to grow vegetables that are located in urban areas. It also should be noted that mushrooms have been grown indoors in compost under controlled conditions without light for more than one hundred years.4 For the purposes of this article, we will focus on characteristics of controlled environment indoor vertical farms and greenhouses, which are the primary architectures used for the large-scale production of leafy greens and other vegetables that require natural or artificial light.

The many faces of indoor farming

Greenhouses have been the workhorse for indoor growers for decades, especially in the production of flowers and ornamental plants. The modern high-tech greenhouse designs were pioneered in the Netherlands and have since been embraced all over the world. Several examples of these farms are evident throughout the United States and the largest span hundreds of acres. For example, according to Greenhouse Grower,5 Altman Plants (CA) has almost 600 acres under glass followed by Costa Farms (FL) with 345 acres. These are mainly used in the production of ornamental plants.

For vegetables, greenhouses were originally designed for tomatoes, but now are used in the production of kale, microgreens, lettuces, herbs, squash, and other types of fresh produce. These greenhouses, formerly located in rural areas, are now being positioned near urban and peri-urban areas to bring operations closer to population centers to save money and reduce the carbon footprint associated with transportation miles. For example, BrightFarms (brightfarms.com) has greenhouse operations located just outside of Philadelphia and Cincinnati to produce lettuces and other leafy greens. Gotham Greens (gothamgreens.com) situated its first greenhouse on top of a warehouse in Brooklyn, NY and has since expanded to other cities. AppHarvest (appharvest.com) is a venture located in Kentucky whose greenhouses cover more than 60 acres to produce tomatoes and other vegetables. What is common to greenhouse design is that all growing takes place on a single level, they are clothed in materials such as glass that transmit natural sunlight, and include climate control and irrigation equipment. They may also use a modest amount of supplemental artificial lighting during winter months.6

Growing leafy greens and other plants in buildings has emerged in the past 25 years whereby plants are grown vertically and hydroponically using artificial lights. Indoor vertical farms are typically located in warehouses or similar structures that have been retrofitted to provide superior heating, ventilation, and cooling (HVAC) for the benefit of plant production and racking systems to support the production systems.7-9 The PVC grow systems transport nutrient-rich water to the root zone of the plants, and the water is then returned to the main reservoir. Designed as closed re-circulating systems, indoor vertical farms only use a fraction of the amount of water as greenhouses or open-field methods (see also section “Water Use”). The advent of cost-effective LED lighting technologies has allowed farmers to provide the plants with just the right wavelengths of light, intensity, and photo-period to optimize growth.10 Other advances include automation, IoT, and artificial intelligence; ie, all of the information technologies that contribute to “smart farming.”11

Although modern LEDs are very efficient compared to HID, high-pressure sodium or florescent lamps, the capital and operating costs of these artificial lighting systems are significant,10 as are the climate control systems that are also required. Greenhouses, for example, require significant investment in heating and cooling equipment to maintain stable temperatures and humidity, which result in significant operating costs in buildings with low R-value membranes (eg, glass). The chief benefit of this design is that the light comes free, although growing is limited to a single level. Indoor vertical farms, however, can benefit from well-insulated structures that reduce heating and cooling costs and growing can take place on multiple levels. That said, these savings come at the expense of relatively high electricity usage for artificial lighting.10 These operating costs can be mitigated with the increasing efficiencies of LED’s, sensing systems that modulate light to the maximum required for the plants, pairing indoor farms with renewable energy sources such as solar and geo-thermal, and architectures that favor energy efficiency.9

Methods of indoor farms

Indoor farms are characterized by several parameters:

• Growing Method and Media
• Source of Nutrients
• Lighting Requirements
• Facility Capacity
• Climate Control
• Economics

Most indoor farms use hydroponic methods of growing; i.e, plants are grown in water. Seeding takes place in an inert material such as stone-wool or peat, which is irrigated with nutrient–rich water. Water is administered using a variety of techniques ranging from fine mist sprayers (aeroponics), to shallow water (NFT) irrigation, to deep water culture (DWC) immersion to flood and drain methods.9 All are effective and have their pros and cons. Nutrients for larger scale hydroponic production systems typically come from dissolved salts that ionize in the water. In some smaller systems, the nutrients come from the nutrient-rich water of fish farms (ie, aquaponic systems) that are proximate to and coupled with the plant production system.9

In greenhouse production facilities, most lighting comes from the sun, which may be supplemented with artificial light, especially in the northern latitudes during winter. Plant factories and vertical farms, however, use only artificial lighting but are designed to maximize growing area using stacking methods. One common design is characterized by horizontal multi-tier growing systems starting at ground level that may include up to a dozen growing levels or tiers. Aerofarms (aerofarms.com) and Bowery Farms (boweryfarming.com) use this type of design for their production processes. An alternative is to use vertical drip irrigation grow systems. This design is characterized by vertical multi-site growing systems starting at ground level that extend upwards of 8 ft. In these systems, plants grow “sideways” toward artificial lights that are positioned at a right angle. Plenty, Inc. (plenty.ag) uses systems like these obtained in the acquisition of Bright Agrotech. Several examples of vertical farming ventures can also be found in Al-Kodmany.9

All indoor farming methods share the characteristic of offering CEA. Controlled environment agriculture offers the grower complete control over several environmental variables including, but not limited to: light intensity and wavelength, photo-period, wind velocity, temperature, and humidity. Water culture is further managed to obtain optimal results based on nutrient levels, PH, and dissolved oxygen.9,12 In most cases, pesticides and herbicides are eliminated. More advanced farms such as Fifth Season (fifthseasonfresh.com) benefit from extensive use of sensors, IoT, robotics, automation, and control systems designed to optimize yields and minimize labor. Another valuable aspect of CEA farms is their ability to produce plants with certain desired morphologies and nutritional profiles based on the control of lighting wavelength, temperature, and nutrient levels. SharathKumar et al13 go so far as to suggest that with CEA, we are moving from genetic to environmental modification of plants.

Benefits and challenges of indoor vertical farms

Several benefits are associated with vertical farming,9 although the industry is not without its challenges (see Table 1). The principal sustainable benefits of indoor vertical farming are a large reduction in the use of water (see also section “Water Use”), the reduction or elimination of pesticides, and mitigation of the effects of excess fertilizer run-off. From an economic perspective, the ability to control the environment results in a stable supply chain, price stability, long-term contracts with distributors and retail markets, and high yields per square foot. The elimination of pesticides puts produce grown this way on par with organics, which command premium pricing. Indoor farms, if designed correctly, can reduce labor costs and may be located closer to urban centers. Some see a role for indoor farms to ameliorate food deserts, unemployment, and as a means to re-purpose abandoned buildings and lots.3,9,14-16 Finally, vertical farms provide resilience to climate change, flooding, droughts, etc.

However, the vertical farming industry is facing some key challenges. For instance, currently only a very small portion of fresh vegetables are produced indoors. The one exception is the mushroom industry, which represents a US$1.15 billion industry.17 Second, the USDA does not clearly identify vegetable production by method; eg, greenhouse, open field, vertical farm, etc, so data are not readily available. Third, profits have been elusive, especially for vertical farms.18 According to the 2019 Global CEA Census Report only 15% of shipping container farms and 37% of indoor vertical vertical farms were profitable vs. 45% for greenhouse operations.19 Another limitation of indoor farming is that a relatively small number of cultivars can be grown using indoor farming methods. The primary ones are leafy greens, herbs, microgreens, tomatoes, and peppers, although berries, root vegetables and other more exotic plants are being trialed.19 Another challenge for indoor farm start-ups are the high capital costs, which can range from US$50-150/ft2 for greenhouses to US$150-400/ft2 for vertical farms. For example, AppHarvest had to raise over US$150 million to fund its 60 acre greenhouse complex.20 Aerofarms raised US$42 million for a 150 000 ft2 vertical farm,21 which equates to over US$280/ft2. Cosgrove22 further reports that access to capital is impeding the growth of indoor farming, especially for smaller farms. One reason that indoor vertical farms are not easily profitable is that they have to compete against conventional farms, which still enjoy a cost advantage. As a result, indoor farms typically price product toward the high end and along the lines of pricing for organics,2 which limits market penetration. The 2 major factors contributing to the high costs of indoor and vertical farm operations are energy10,23,24 and labor, which account for nearly 3 quarters of the total.2,24 Despite these challenges, venture capital continues to pour money into indoor farming and agtech in the hopes of driving cost down and maintaining growth. Dehlinger25 reported that US$2.8 billion was invested by venture capitalists in Agtech companies in 2019.

Finally, the industry is struggling to share knowledge, establish standards, and create best practices, although progress is being made. For example, the Center of Excellence for Indoor Agriculture established a “Best in Class” award for growers and manufacturers (indoorgacenter.org). Indoor Ag-Con (indoor.ag) and the Indoor Agtech Innovation Summit (rethinkevents.com) hold online events and annual conferences to help promote knowledge sharing. Several specialized industry news outlets now exist including Vertical Farm Daily (verticalfarmdaily.com), Urban Ag News (urbanagnews.com), iGrow (igrow.news), Hortidaily (hortidaily.com), AgFunder Network (agfundernews.com), and others.

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“The part can never be well until the whole is well” – Plato

In a new series we discuss healthy foods from the aspect of people who are already suffering from an illness. A diagnosis is likely a time in your life when you reflect on bad habits or unfortunate genetics leading to disease.

Mental health is an incredibly complex subject and if you are suffering it could be for an infinite number of reasons. It is important to stress that our brains and cognitive function are the most complex in the animal kingdom with billions of neurons interconnecting to send signals to our body to function properly. We are all suffering a degree of mental health issues because of uncertainty over the outcome of the pandemic.

Not all plants can be grown to maturity in a controlled environment like a greenhouse or a vertical farm but they can be initiated in tissue culture to precipitate clean production of virus free clones. A huge advantage of CEA is pesticide free production which has benefits for overall health and is significant in terms of cognitive function.

Over 50% of US consumers have tried or are interested in functional food and drink that can aid sleep, is calming or helps with relaxation.​ ​

Backed by growing scientific evidence, diet is well accepted as an important factor in mental wellbeing in addition to physical health, with more consumers turning to nutrition to support stress management and help improve sleep and concentration.

Well where to start with this?

We are born with the equal senses of taste, smell, hearing, touch and vision and our relationship with food stems from these early childhood experiences and habits. 

We predominantly use four senses in fueling our bodies and they are integral to how we behave and interact with food. At birth we have a sense for only one food and instinctively know the smell. As we are weaned we explore by seeing and touching new foods, building ever increasing tastes, textures and smells using these senses to find the most desirable foods. Mothers know instinctively that simple plant based foods are the most gentle on the gut and can form a million new neural connections (synapses) every second, more than at any other time in life. It is a fine balance introducing ever increasing complex carbohydrates and proteins. Combined with a good night’s sleep we build these neural pathways which sets the scene for a good long lasting relationship with food. This is probably the last point in our lives when every minute detail of what we eat is scrutinised as our ambition for our young is to consume organic, pesticide free, additive free foods that will lead to good gut health, good sleep patterns and ultimately a healthy life.

How you are raised can build the right relationship with food for the rest of your life. But this does not mean life events cannot derail the process. So in thinking about the chain of life, when does our mental health become a problem in relation to food? Life events, illness, bereavement, bullying, peer pressures, corporate advertising, stressful pandemic lockdown events can all be detrimental to how we feel about food. Comfort eating, convenience eating, eating alone, lacking the skills and knowledge, or coming from a disadvantaged background can all lead to longer term issues with food. These events all affect our mental health as much as our physical health and if you have little or negative support around you then it is a difficult cycle to break.

Our relationship with good food habits takes willpower

There is no magic bullet. It takes hard work, perseverance, planning and determination to better yourself. Advertising for fast convenient foods packed with additives are all around us. My local supermarket unusually has muffins, sweets and crisps on special offer at the entrance on shelves close to fruit and vegetables. So how do we resist and get round the aisles without loading our carts with foods that are bad for not only our physical health but wear down our mental health as we believe the glossy marketing that a product is a superfood in the hope we don’t read the small print? If we are already suffering depression or poor mental health it can be even harder to navigate the supermarket.

One way is to pick out shops that only sell fruit and vegetables, make a list from recipes that can be easily prepared at home and stick to a budget. Even better, why not buy direct from a farm shop, in fact many CEA producers have their own distribution networks, delivering straight to your door. During lockdowns some farmers have adapted to selling online via local enterprises with real success.

Combined with a healthy lifestyle, functional foods offer great potential to improve health and wellbeing.

What elements are good for the brain and mental health?

The nervous system is an integral part of the human body and includes the brain, spinal cord, a vast network of nerves and neurons, all of which are responsible for a majority of our bodily function. We are prone to thinking mental health is solely about our feelings but there are dietary factors that impact physiological changes to improve how we feel. 

Exposure to unknown levels of pesticides can cause neurotoxic effects or exacerbate pre existing chemical damage to the nervous system. But CEA paves the way for safer pesticide free food that can boost the nervous system and reduce depression.

About 60% of the brain is made of fat, and half of that fat is Omega 3. Omega-3 alpha-linolenic acid (ALA) and Omega-6 fatty acids are essential fatty acids that we need from food because the body cannot synthesize them. The body uses ALA and Omega-6 fatty acids to make DHA fatty acids in the brain, essential for the brain to function properly. Your brain uses Omega-3s to build brain and nerve cells, and these fats are essential for learning and memory. Gray matter contains most of these nerve cells involved in control of decision making, memory and emotions. Omega 3  has additional benefits for your brain and may slow age-related mental decline and lower the risk of developing Alzheimer’s. On the flip side, not getting enough Omega-3 is linked to learning impairments, as well as depression.

Just like plants we need the following elements to ensure our neural networks operate at optimal levels:

Zinc is crucial for nerve signaling and deficiency has been linked to many neurological conditions, including Alzheimer’s, depression and Parkinson’s.

Magnesium: Magnesium is essential for learning and memory. Low magnesium levels are linked to many neurological diseases, including migraines, depression and epilepsy.

Copper: Your brain uses copper to help control nerve signals. When copper levels are irregular, there’s a higher risk of neurodegenerative disorders, such as Alzheimer’s.

Iron: Iron deficiency is often characterized by brain fog and impaired brain function. 

Eating sufficient amounts of vitamin C rich foods can also protect against age-related mental decline and Alzheimer’s disease. Vitamin C is a powerful antioxidant that helps fight off the free radicals that damage brain cells. 

There are many well known plants used to boost our moods, many unsurprisingly are addictive so it is vital to have a well balanced and varied diet. 

Remember a little is better than a lot! 

Coffee and Tea are good for your brain in different ways

Caffeine in coffee has a number of positive effects on the brain, including increased alertness. Caffeine keeps your brain alert by blocking adenosine, a chemical messenger that makes you sleepy. Caffeine may also boost some of your “feel-good” neurotransmitters, such as serotonin.

One study found that when participants drank one large coffee in the morning or smaller amounts throughout the day, they were more effective at tasks that required concentration. Drinking coffee over the long term is also linked to a reduced risk of neurological diseases, such as Parkinson’s and Alzheimer’s. This could be partly due to coffee’s high concentration of antioxidants. So a shot in the morning is a good thing.

Green Tea

As is the case with coffee, the caffeine in many teas including black, oolong and green tea boosts brain function. Green tea is made from unoxidized leaves so it is one of the less processed types of tea. Green tea in particular has been found to improve alertness, performance, memory and focus. Even if you make a small lifestyle change this will help lower the risk of stroke when added to your diet.

But green tea also has other components that make it a brain-healthy beverage. One of the active compounds is L-theanine, an amino acid that can cross the blood-brain barrier and increase the activity of the neurotransmitter GABA, which helps reduce anxiety and makes you feel more relaxed.

L-theanine also increases the frequency of alpha waves in the brain, which helps you relax without making you feel tired. One review found that the L-theanine in green tea can help you relax by counteracting the stimulating effects of caffeine. It’s also rich in polyphenols like catechins such as EGCG (also found in raspberries, strawberries and blueberries ) that may protect the brain from mental decline and reduce the risk of Alzheimer’s and Parkinson’s. 

Blueberries

We have talked about blueberries in previous blogs but how are they good for our moods. Blueberries and other deeply colored berries deliver anthocyanins to brain cells, protecting against both oxidative stress and inflammation, conditions that contribute to brain aging and neurodegenerative diseases. Some of the antioxidants in blueberries have been found to accumulate in the brain and help improve communication between brain cells. See our previous blog on growing blueberries in CEA, generally grown in Tissue culture to create diversity of crop ready traits. 

Turmeric

This deep-yellow spice is a key ingredient in curry powder and has a number of benefits for the brain. Curcumin, the active ingredient in turmeric, can cross the blood-brain barrier, meaning it can directly enter the brain and benefit the cells there. It’s a potent antioxidant and anti-inflammatory compound that has been linked to many brain benefits particularly improving memory in people with Alzheimer’s. It may also help clear the amyloid plaques in people with Alzheimer’s. It boosts serotonin and dopamine, which both improve mood. One study found curcumin improved depression symptoms just as much as an antidepressant over six weeks.

Curcumin boosts brain-derived neurotrophic factor, a type of growth hormone that helps brain cells grow. It may also play a factor in delaying age-related mental decline. Remember bioavailability of turmeric on its own is poor but it is vastly improved when combined with piperine from black pepper to create a curcumin complex. This is a focus of new research. See our post on Turmeric for hints and tips on growing in hydroponics. 

Hops

Most of us know hops (Humulus lupulus) as the bitter constituent of beer but they are also part of the Cannabaceae family. Hops are commonly used orally for anxiety, insomnia, restlessness, tension, excitability, attention deficit-hyperactivity disorder (ADHD), nervousness, and irritability. Early research shows that drinking non-alcoholic beer containing hops at dinner can reduce the amount of time it takes to fall asleep by about 8 minutes in nurses working rotating or night shifts. But caution, more is not better as it can cause over drowsiness.  

Valerian

Combine valerian root (Valeriana officinalis) with hops for a more effective solution for settled natural sleep. It appears to work by increasing levels of GABA (gamma-aminobutyric acid) in the brain. GABA is what’s known as an “inhibitory neurotransmitter”—it quiets the activity of the neurons of the central nervous system, which helps lower anxiety and boost feelings of relaxation and calm.

Cacao 

Eating dark chocolate can help reduce anxiety and improve symptoms of clinical depression and stress. A recent study found people who ate dark chocolate in two 24-hour periods had 70% reduced odds of reporting depressive symptoms than those who did not eat chocolate.

Chocolate comes from Cacao plants predominantly grown in Central America and Africa. It can take up to four years to harvest the pods. Watch the Hairy bikers Route 66 adventure (45mins in if you want to skip) and see how chocolate is produced from Cacao by artisan chocolatiers in Santa Fe. 

Dark chocolate has been shown to reduce the stress markers cortisol and adrenaline in urine and p-credos and hippurate in the gut. Some brain-protecting nutrients are particularly prominent in dark chocolate. Theobromine is an adenosine-agonist that has rapid effects on energy and cognition. The fatty acid N-acylethanolamines is an analogue of anandamide, an endogenous cannabinoid with anxiolytic and euphoric effects. Cacao also contains Phenylethylamine, a natural monoamine that increases the release of norepinephrine, the dopamine precursor tyrosine and acetylcholine implicated in mood regulation. Interestingly poor mental health can lead to eating of comfort foods such as chocolate but remember these positive benefits are only gained from dark chocolate with at least 50% Cacao content. 

Seeds and nuts

Many seeds and nuts contain powerful antioxidants that protect the brain from free radical damage. They’re also an excellent source of magnesium, iron, zinc and copper. 

Walnuts 

Walnuts are high in Omega-3s and dietary fibre and their consumption is linked to benefits of the microbiome including promotion of anti-inflammatory markers produced by beneficial microbes and reduction of harmful bacteria. 

Chia, Flax, Hemp and Pumpkin Seeds

Both Chia and flax seeds are high in omega-3 fatty acids and have been found to keep the arteries of the brain clear of plaque. They nourish the brain by helping communication between brain cells. Remember chia seeds must be ground or well chewed.  If not they go through you like lead shot.  Since Chia is almost 30% ALA, consuming more than say 25 grams a day can be dangerous.  You should not have more than 5 to 6 grams of ALA a day or suffer from the lack of blood clotting.  Never buy ground seed, it is probably rancid.  If you grind your own make sure you clean your grinder completely. ALA goes rapidly rancid and rancid oils (peroxide’s and epoxies) are carcinogenic.  The ultimate goodness value from these seeds can be obtained by sprouting them.  Take all in moderation.  

Protein isn’t just for your muscles, it’s critical for brain development and neurotransmitter function, which is important for optimal brain function and mental health. 

Hemp seeds

Hemp seeds contain around 25% protein, made up of all the essential amino acids. Richer in zinc than many other seeds, pumpkin seeds supply this valuable mineral which is vital for enhancing memory and thinking skills. They’re also full of stress-busting magnesium, vitamin B  and tryptophan, the precursor to the good mood chemical serotonin.

If you wanted to choose a leafy green that’s great for mental health and wellbeing, it would be Purslane

Purslane is milder and crunchier than watercress with a light lemon-pepper flavor. It can be used as a substitute for spinach or other greens and is nutrient dense, containing seven times more beta-carotene than carrots. It has the highest omega-3 fatty acids of any leafy vegetable and is in the same omega-3 range of flax seeds, algae and fish. Purslane is also high in magnesium, calcium, potassium, iron, vitamin A, vitamin B, vitamin C and age-defying bioflavonoids. Purslane contains two types of antioxidants that prevent cell mutation. Be wary, however, if you’re prone to kidney stones since purslane contains oxalate.

Since purslane is full of magnesium and melatonin, it’s a great antidote if you’ve consumed too much caffeine. Purslane will reduce caffeine’s side effects like the flutters and sleeplessness. High magnesium levels also help reduce migraines and headaches. Purslane grows exceptionally well in CEA and with LED lights can give exceptionally high harvests. 

Bringing it all together for our mental health 

Eating the right healthy foods is critical for our mental health, all interlinked with a healthy gut microbiome. When we are happy we eat foods that make us feel euphoric releasing serotonin. There is nothing better than sharing that happiness with family and friends. This is missing in our lives at present but we are resilient and must realize the pandemic is only short term. 

Disclaimer: We are not advocating this information in preference to medical advice, remember if you have serious illness 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.

The SAB is comprised of top experts in the fields of agriculture and technology. The SAB is primarily responsible for making recommendations to the Company’s senior leadership team regarding research and development priorities. By combining the substantial expertise of the SAB with the expertise of the Company’s internal research and development (R&D) team, CubicFarms is well positioned for advancements in ag-tech. 

“We’re proud to have an accomplished and diverse group of scientific and research experts as the members of our Scientific Advisory Board,” said Dave Dinesen, CEO, CubicFarms. “This world-class team of scientific advisors bring their significant knowledge and expertise in land use, controlled-environment agriculture, artificial intelligence, machine learning, automation, and data analysis. They understand the complexities of navigating issues like food waste, and they’re committed to finding solutions to the real-world problems of food scarcity and food security. This will significantly contribute to our local chain ag-tech solution to convert the industry’s traditionally long and unsustainable food supply chains.” 

Inaugural members of the SAB include: 

Dr. Lenore Newman (SAB Chair) — Director of the Food and Agriculture Institute at the University of the Fraser Valley (UVF) where she holds a Canada Research Chair in Food Security and Environment. She’s an associate professor in the department of geography and the environment at UFV and is a member of the Royal Society of Canada’s New College. She holds a PhD in Environmental Studies from Toronto’s York University and has published over 50 academic journal articles and book chapters. Dr. Newman research includes agricultural land use policy, agricultural technologies, and bioengineering in the food system. She was a member of the British Columbia Premier’s Food Security Task Force, sat on the B.C. Minister of Agriculture’s Advisory Committee on Revitalizing the Agricultural Land Reserve, and regularly speaks to government and community groups. Her first book, Speaking in Cod Tongues, was published to wide acclaim in 2017 and won a Saskatchewan Book Award. Her second book, Lost Feast, was published by ECW Press in 2019, was awarded silver in the 2019 Forward INDIES, and was the winner of a Canadian Science Writers Award.

Dr. Tammara Soma — Dr. Soma MCIP RPP is an Assistant Professor at the School of Resource and Environmental Management (Planning program) at Simon Fraser University and Research Director of the Food Systems Lab. Originally hailing from Indonesia, she conducts research on issues pertaining to food loss and waste, food system planning, food access, and the circular economy. Dr. Soma is the Co-editor of the Routledge Handbook of Food Waste, and co-founder of the International Food Loss and Food Waste Studies group, a global network of food loss and waste researchers and practitioners. Dr. Soma was selected as a committee member of the U.S. National Academies of Science and co-authored the consensus study A National Strategy to Reduce Consumer Food Waste. She is registered professional planner (RPP) and holds a Member of the Canadian Institute of Planners (MCIP) designation.

Dr. Laila Benkrima — Director of Program Development for the new Agriculture Technology Program at Simon Fraser University and Director of LB Plant Biosciences Research and Consulting Inc., Dr. Benkrima has extensive experience in research, training, and teaching horticulture techniques and as a crop consultant to greenhouse and farming operators. She holds a Ph.D. in Plant Biology and Master of Science Degree in Plant Physiology from the University of Paris, France. She has been responsible for the planning, development and creative problem solving of various projects from plant micropropagation and functional/medicinal crop cultivation to hydroponics and laboratory design. Dr. Benkrima works as an independent consultant for companies in the agricultural, horticultural, and nutraceutical sectors. She has experience in advising various types of agriculture, horticulture and biotechnology related projects in commercial production, and resource development. She’s identified and recommended potential market opportunities, product line expansions, new product development and recently assigned patents for many B.C. companies. Dr. Benkrima provides specific experience in working with micropropagation, a technique widely regarded as the preferred option for large-scale commercialization of many economically important crops.

Dr. Evan Fraser — Professor Evan Fraser, PhD, is a full professor at the University of Guelph, the Director of the Arrell Food Institute, a Fellow of the Trudeau Foundation, and a Fellow of the Royal Canadian Geographic Society. Dr. Fraser helps lead the Food from Thought initiative, which is a $76.6 million research program based at the University of Guelph exploring how to use big data to reduce agriculture’s environmental footprint. He works with large multi-disciplinary teams on developing solutions to help feed the world’s growing population. He co-chairs the Arrell Food Summit and manages the Arrell Food Scholarship program, as well as the Arrell Food Innovation Awards that deliver hundreds of thousands of dollars annually to groups that have made tremendous impacts on global food systems. As a researcher, Dr. Fraser is a co-author on over 100 academic papers and book chapters and played a leadership role in teams that have raised over $100M in research funding. Dr. Fraser’s non-fiction book Empires of Food: Feast, Famine and the Rise and Fall of Civilizations was shortlisted for the James Beard Food Literature Award. His web video series on “feeding nine billion” has been watched over 500,000 times; he has self-published a graphic novel #FoodCrisis about a fictitious food crisis that hits North America in the 2020s; and he created a card game about global food security that won a gold medal at the International “Serious Play” conference.  

In addition to these members, the SAB will also include current leadership from CubicFarms including Leo Benne, Founder of CubicFarms; Tim Fernback, Chief Financial Officer, CubicFarms; and Edoardo De Martin, Chief Technology Officer, CubicFarms. 

“The caliber of the SAB members speaks to our commitment to scientifically rigorous R&D for our commercial scale indoor growing technologies. With the support of our Scientific Advisory Board, our efforts will continue to advance our fresh food production in the CubicFarm System as well as fresh livestock feed in our HydroGreen Grow System. We need the best and brightest in the industry working together to solve food security issues. I’m confident this team will provide innovative and educated recommendations that will evolve our technologies and transform agriculture and food production globally,” added Dinesen. 

About CubicFarms

CubicFarms is a local chain, agricultural technology company developing and deploying technology to feed a changing world. Its proprietary ag-tech solutions enable growers to produce high quality, predictable produce and fresh livestock feed with HydroGreen Nutrition Technology, a division of CubicFarm Systems Corp. The CubicFarms system contains patented technology for growing leafy greens and other crops onsite, indoors, all year round. CubicFarms provides an efficient, localized food supply solution that benefits our people, planet, and economy. 

For more information, please visit www.cubicfarms.com. 

To mark the Year of Plant Health, Koppert Biological Systems initiated the webinar series ‘Plants for Life, Plants to survive’ in December to highlight the importance of plant health and how it is linked to human health. Inspiring In this series, keynote speakers shine their light on various aspects of plant and human health, and discuss their viewpoints with an online audience of young professionals, scientists, entrepreneurs, activists, creatives, chefs and government reps; in short anyone with a passion for plants and people.

Soil health

The kickoff session, ‘A healthy plant feeds healthy people’ took place on December 22, and the upcoming 2nd session will focus on soil health.

‘When we walk on the ground, we are really walking on the roof top of another world. The amount of living organisms below ground is considerably greater than that above ground. Together with climate, these organisms are responsible for the decay of organic matter and the cycling of both macro- and micro-nutrients back into forms that plants can use. Healthy soil means healthy food and, in the end, healthy animals and people. Two internationally renowned experts will dive into the world below our feet and share their knowledge and experience with the audience.

International webinar speakers

Jill Clapperton is the Principal Scientist, founder and owner of Rhizoterra Inc. and a well-known international lecturer and advocate for practices that promote soil health. She has been focused on the connection between healthy soils, healthy food and healthy people for the last 25 years.

‘When we use a balanced approach to agriculture that includes soil health, the results are great yields of nutrient dense food, clean air and water, more ecosystem services, and health for people and their animals. Not to mention that you have an environmental marketing story that consumers
like, and food they want to eat. This may sound a bit altruistic, futuristic, and too good to be true. But there are plenty of farmers in the world with proof.’

John Kempf is a grower, an entrepreneur, speaker, podcast host and teacher. He founded Advancing Eco Agriculture, Crop Health Labs, Ozadia, and the Regenerative Agriculture Academy and is passionate about the potential of well managed agriculture ecosystems to reverse ecological degradation.

‘I firmly believe that regenerative agriculture management systems can regenerate producer profitability and create economic incentives for producers and produce crops that are inherently resistant to possible infections, eliminating the need for pesticides. They produce food that can
regenerate public health, with an elevated content of immune compounds that transfer plant immunity to livestock and people, providing food as medicine and can rapidly sequester carbon, build soil organic matter much faster than commonly expected, restore hydrological cycles, cool the
climate, and reduce the water requirements of a crop.’

This webinar series is facilitated by experienced webinar organizer Jungle Talks. If you want to jointhis session on February, please register via this link: http://bit.ly/PlantsforLifesession2

Did you miss the kickoff session on December 22? Watch the recording here: https://bit.ly/PlantsforLifesession1

More information on this webinar series can be found on www.koppert.com.

Damian van Dijk, Account Manager Manager at CleanLight, explains: “Producers need to sanitize their product, and yet they prefer not to apply chemical products that may or may not be acceptable in any given market. So, back in 2018, some of the big producers started looking at the use of CleanLight. First of all in their lab. They needed to verify efficacy, but they also wanted to ensure that there was no effect in terms of taste, smell, and such”

Those trials confirmed that the pathogen load could be substantially reduced indeed. And taste tests confirmed no negative effect on flavor. The next stage was installation in a producing region. That involved exporting the equipment from the factory in Netherlands, training of the staff locally, and so on. Arne Aiking, CEO at CleanLight tells us: “We also work with the producers and traders after installation. Sometimes our customers make improvements to facilitate the flow of the seed, or to kill off an even higher percentage of the Salmonella contaminants. Our customers usually share those improvements with us, and we incorporate those improvements in subsequent installations.”.

An other very important task was compliance with regulatory agencies. Aiking: “For example, the HACCP organization does, rightfully, not allow the chance that glass chards end up in the food. That presented a serious challenge which we could solve thanks to our years of experience in the treatment of hard fruits, soft fruits, etc. with the CleanLight technology,  where the similar concerns existed”

Damian confirms: “Indeed. Our customers typically conclude that one CleanLight hood can treat 150 kilograms of sesame seed per hour; An installation with two hoods can sanitize 300 kilograms per hour, and so on. Our customers are pleased with the consistently good results. So, some have decided to double their capacity with more CleanLight hoods. That means they can supply even more sesame seeds, meeting the strictest standards of hygiene for their global customerbase”.

The clip on youTube shows two CleanLight hoods operating in East Africa. The two hoods are placed “in series” so that this installation disinfects 300 kilograms of sesame seed per hour. 

More Info: Damian VanDijk, damian@cleanlight.nl

This presentation given by Dr. Murat Kacira and his graduate student KC Shasteen introduces the concept of using crop modeling/simulation for making indoor farming management decisions. Indoor Ag Science Café is an outreach program of a project OptimIA, funded by USDA SCRI grant program (http://www.scri-optimia.org). The café forums are designed to serve as precompetitive communication platform among scientists and indoor farming professionals. 

The Café presentations are all available on their YouTube channel   

Contact Chieri Kubota at the Ohio State University (Kubota.10@osu.edu) to be a Café member to participate.

By Hemplet Farms

 Hemplet Farms is a high-tech propagation company and is constantly conducting research to perfect our propagation capabilities to produce quality starter plants for farmers to stock their fields. Hemplet Farms conducted an internal study to measure the field success rate of seedlings and clones propagated at our indoor vertical farm in Northwest Indiana. A total of 54 hemp starter plants (seedlings and clones) were provided to 6 farmers in Illinois and Indiana. Seedlings and clones were bed in 72 cell, 1020 trays, using a coco coir substrate and grown for 28 days in our climate controlled grow room, using LED lights. 

Of the 54 samples, 12 were placed in cold storage for 30 additional days using our proprietary method. The cold storage method suspends plant growth and allows for the extension of a starter plants shelf life to provide flexibility in field delivery. Many times, weather or unforeseen circumstances makes the delivery of young plantlets on an exact date a challenge. Being able to store the plantlets for up to 4 weeks provides flexibility in production, delivery and field planting schedules.

All 12 (100%) of the cold storage clones survived the hardening and transplant phase and grew to maturity. Of the 42 remaining seedlings and clones 41 (97%) survived the hardening and transplant phase and grew to maturity. 

This was a small sample group and Hemplet Farms plans to repeat the study using a larger population of farmers in 2021. We thank Kia Adams Mikesh of Adams Independent Testing for providing analytical testing services and assisting Hemplet Farms with timely and high-quality cannabinoid testing for these trials. A special thanks goes to Petrus Langenhoven, Ph.D., Purdue University and the Midwest Hemp Council for their input and guidance. 

For more:  Robert Colangelo, Hemplet Farms, LLC(219) 841-9045 | hempletfarms.com | Robertc@hempletfarms.com

These calculators however have two disadvantages. First, the DLI calculations for a given location are based on the nearest weather stations for which Typical Meteorological Year (TMY) weather data is available. There are over 1,000 such stations in the United States, but only 1,100 or so for the rest of the world. Argentina, for example, has only one weather station in Buenos Aires.

The second disadvantage is that the world’s climate is changing. Climate-based TMY weather data for a given station location is based on preferably 30 years of continuous hourly weather records. However, rising global average temperatures have resulted in changes to annual cloud cover for given geographic locations. These changes are making 30-year averages for DLI calculations increasingly unreliable.

SunTracker Technologies has responded to this challenge and will be updating its popular free DLI Calculator tool with a new and improved DLI Calculator. The new and improved free online software tool merges ground weather station data with satellite data that provides monthly shortwave (ultraviolet, visible, and near-infrared) incoming radiation for any geographic location. These data are converted from watts per square meter to photosynthetic photon flux density (PPFD) and hence monthly DLI values.

The satellite data is corrected using statistical techniques of comparison between the weather station and satellite datasets. The results are more accurate and reliable DLI values, regardless of the geographic location worldwide.

SunTracker’s DLI Calculator is available at https://www.suntrackertech.com/dli-calculator/. The new and improved version will be released on October 31^st, 2020.

About SunTracker Technologies Ltd.

SunTracker Technologies Ltd. researches, develops and licenses fast and accurate software tools to plan lighting needs and create photorealistic renderings for: Architecture; Horticulture; Entertainment; Health Care; and other lighting design and analysis applications.  SunTracker has an extensive track record in providing OEM software calculation engines used extensively in North America and parts of Europe for architectural lighting design and analysis applications.

Visit www.suntrackertech.com or Media Contact shirl.lang@suntrackertech.com for more information.

This video is the first in a new series called “Five Tips for Horticulture” featured on the Greenhouse Training Online channel (https://tinyurl.com/ufgto). The series will highlight technical topics from university and industry experts. Look for upcoming videos on topics such as growing media, vermicompost, and nutrient control in hydroponics.

The channel is sponsored by the Floriculture Research Alliance (floriculturealliance.org).

The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents. ifas.ufl.edu  |  @UF_IFAS