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Growing Sprouts In A Former Slaughterhouse
Grow Up FARM has recently launched a new product, named Eat-Grow-Repeat: small pea shoots that grow on a small hemp-square in a bag. "Rip off the upper section of the bag, and the bottom of the bag is now the pot," Lasse Vilmar, Chief Executive Grower of the company, explains
Grow Up FARM has recently launched a new product, named Eat-Grow-Repeat: small pea shoots that grow on a small hemp-square in a bag. "Rip off the upper section of the bag, and the bottom of the bag is now the pot," Lasse Vilmar, Chief Executive Grower of the company, explains. "Place the bottom of the bag with pea plants on your table and the growth will continue. Harvest completely fresh pea sprouts for your salad bowl. Keep watering and within a week they will grow out once again."
Developing innovative packaging is a new field for Grow Up FARM, as the company has been working with mainly sprouts for three generations already. The Ringsted-based family business started with Lasse’s grandparents growing sprouts in the ‘60s. Lasse himself took over in 2013. “At that time, we were looking for new products to shoot the market. Our eyes fell on Koppert Cress and other companies that were doing microgreens. All of a sudden, it was like a light bulb that went off, and it felt like a natural direction to pursue”.
GrowUp FARM owners Jens Essemann and Lasse Vilmar
The new product had already been planned for quite some time, but the launch was accelerated the world-wide plot twist that the pandemic created. “We had just geared up and planned everything for the summer season to start, with all its parties and weddings. In the end, we only got to deliver one or two full batches before the lock-down”.
Although the company for years had focused on companies rather than local customers, selling to people in the area got them through the first lock-down. “We searched for Facebook community pages to advertise to local customers. Luckily we got rid of most of our stock that way, even though we only sold in large commercial-sized boxes. We combined different varieties in one box so that people had a chance to eat all of it. I even borrowed a van from a nearby car dealer on which I taped some of our roll-up banners. Like an old-school farmer I stood there, selling my produce. It was a fun period, but also nerve-wracking because we had no ideas when we could be able to continue our regular growing process again”.
Unlike the sprouts that Lasse has been working with for years, the microgreens are grown in a vertical farm. The building once was a poultry slaughterhouse, and the coolers have been turned into growing chambers. Isolation is important, as sprouts are grown completely in the dark. Even more importantly, isolation is needed for strict hygiene reasons.
“Growing sprouts is considered high-care production in the EU. The beans need a warm and moist environment, which are ideal circumstances for bacteria and molds. You need to be sure that the equipment is sterilized and that the water is drink-water quality. It takes a lot of control and procedures”. Most of the watering, which takes 400 liters every 3 hours per batch, is for cooling purposes. “The temperature in the core of the sprout-mass can rise to 70 degrees, so the sprouts could basically cook themselves”.
The sprouts are sold to both supermarkets and retailers, which makes it less vulnerable regarding covid-restrictions. Also, the Eat-Grow-Repeat plants are sold exclusively to supermarkets. “We’re doing 2000 bags delivery each week, and in a month we will launch the product to other supermarkets. The reviews have been raving, so we are quite proud of what we have achieved so far”.
Keeping an eye on the environment
The company strives to keep its packaging material as environmentally friendly as possible. The foodservice products are 100% recyclable, consisting only of FSC-cardboard and organic biodegradable hemp. Its current consumer packaging only consists of 6g of recyclable PE-plastic and organic biodegradable hemp, no pots or cardboard.
The Eat-Grow-Repeat product, with pea shoots
“Our farm is not much different from other vertical farms,” says Lasse. We are entirely electrified, and we have chosen an energy company (NaturEnergi) that pushes sustainable energy. This way our energy is constantly getting more sustainable.” In 2019 approximately 50% of the energy produced in Denmark came from wind and solar. “Ultimately we aim to plaster our roof with solar panels,” Lasse adds.
For more information:
Grow Up FARM
Lasse Vilmar, Owner and Chief Executive Grower
lasse@growupfarm.dk
www.growupfarm.dk
Source: Publication date: Thu 11 Feb 2021
Source: Author: Rebekka Boekhout
© VerticalFarmDaily.com
KUALA LUMPUR, Malaysia: This Vertical Farm Was Born In The Pandemic. Sales Are Up
The Vegetable Co. in Kuala Lumpur, Malaysia, grows vegetables under LED lights in a shipping container. “We were a nascent product in an uncertain market,” one of its founders said
The Vegetable Co. in Kuala Lumpur, Malaysia, grows vegetables under LED lights in a shipping container. “We were a nascent product in an uncertain market,” one of its founders said.Credit...Ian Teh for The New York Times
The Vegetable Co. Sits In A Shipping Container On The Edge of A Malaysian Parking Lot. It’s One of Many Small Farms Around The World Selling Directly To Consumers.
By Ian Teh and Mike Ives
Sept. 3, 2020
KUALA LUMPUR, Malaysia — The setup of the two friends’ agricultural venture was unusual. Their farm sat next to a gas station, inside a shipping container where the plants grew in vertically stacked shelves. And the timing of their first sales — during the early days of Malaysia’s coronavirus outbreak — seemed less than ideal.
“We were a nascent product in an uncertain market,” said Shawn Ng, 28, a co-founder of the vertical farm, the Vegetable Co. “We weren’t too sure if it would take off.”
“But somehow,” he added, “the market kind of played in our favor. ”As in-person shopping wanes during the pandemic, Mr. Ng’s Malaysia-based operation is one of many small farms around the world that are selling fresh produce directly to consumers in ways that bypass brick-and-mortar grocery stores.
Some farms sell on e-commerce platforms like Amazon or Lazada, Alibaba’s online emporium for Southeast Asia, or through smaller ones like Harvie, a Pennsylvania-based website that connects consumers with individual farms across the United States and Canada.
ImageShawn Ng, one of the Vegetable Co.’s founders, loaded freshly harvested produce into a car for delivery.Credit...Ian Teh for The New York Times
Others, like the Vegetable Co., sell directly to customers. “I was very ‘kan cheong’ during the lockdown period,” said one of Mr. Ng’s regular customers, Ayu Samsudin, using a Cantonese word for anxious. “Having fresh vegetables delivered to your doorstep was such a relief.”
The Vegetable Co. consists of a 320-square-foot shipping container on the edge of a parking lot in Kuala Lumpur, Malaysia’s largest city. It opened for business, with just a handful of customers, about a month before the country’s restrictive lockdown took effect in mid-March.
Revenue grew by 300 percent in the first few weeks, and the shipping container is now approaching production capacity because of high demand, said Mr. Ng’s business partner, Sha G.P.Apart from the gas station, the shipping container’s other neighbors are a driving range and an oil palm plantation. Inside, tightly packed shelves with hydroponic lettuce, sprouts and other vegetables grow under LED lights.
Mr. Ng on a delivery run in Kuala Lumpur. Malaysia has weathered the pandemic relatively well, at least compared with other Southeast Asian countries.Credit...Ian Teh for The New York Times
The wallpaper outside the growing chamber shows blue sky and clouds, evoking the view from an old-fashioned farm. But employees pace the chamber’s narrow corridor wearing rubber gloves, surgical masks and white lab coats, as if it were a hospital ward.
The founders have scant experience with traditional farming, and they speak about their work with Silicon Valley-like jargon.
Mr. Sha, who has a master’s degree in management, said he first became interested in vertical farming after watching “The Martian,” the 2015 film in which an American astronaut played by Matt Damon is stranded on Mars and learns to grow his own food.
“I was lost in awe about the degree of precision in the technology along with the elegance of the solution to grow vegetables in a zero-gravity environment,” he said. “Since then, I have gone down the rabbit hole of independent research.”
Gudrun Olafsdottir, a Kuala Lumpur resident from Iceland, said the Vegetable Co. was one of the local businesses she was supporting with a “financial hug” during the pandemic.Credit...Ian Teh for The New York Times
The coronavirus took off in Malaysia in March, after an Islamic revivalist group’s gathering there became one of the pandemic’s biggest vectors in Southeast Asia. Since then, the country of about 32 million has weathered the outbreak relatively well, at least compared with some of its neighbors. As of Thursday, it had reported fewer than 10,000 confirmed cases since the pandemic began, according to a New York Times database.
Malaysia’s initial lockdown allowed only one person per household to go outside for essential errands, and the police enforced local travel restrictions with roadblocks.
But even though the rules were gradually loosened to let most businesses reopen, many urban Malaysians have maintained the online shopping habits they developed during the initial lockdown, said Audrey Goo, the founder of MyFishman, an e-commerce platform that connects fishermen from villages along the country’s west coast with consumers in Kuala Lumpur.
Gudrun Olafsdottir, a Kuala Lumpur resident from Iceland, said the Vegetable Co. was one of the local businesses she was supporting with a “financial hug” during the pandemic.Credit...Ian Teh for The New York Times
“Not many end users are willing to go back to the wet market,” said Ms. Goo, adding that her company’s sales had roughly doubled during the pandemic. “So I think the whole business model will continue to change.”
Mr. Ng said the Vegetable Co.’s parent company, Future Farms, was now seeking seed capital to finance an expansion into a larger facility. He recently hired an architect and a software developer to design it. For now, though, the operation remains modest. On a recent afternoon, Mr. Ng climbed into his car for a delivery run that snaked through low-rise residential neighborhoods, as the sun sank below Kuala Lumpur’s hazy downtown skyline.
One of the customers on the 40-plus-mile route, Gudrun Olafsdottir, said that along with yoga and meditation, greens from the Vegetable Co. were part of a routine that helped her keep physically and mentally fit during the pandemic.
Ms. Olafsdottir, who is from Iceland and works in retail, found the farm on Facebook through a local chef who specializes in raw and vegan cooking. She said it was one of several local businesses that she was supporting these days with a “financial hug.”
“I think that we could do so many things to support those in need if we just consciously choose how we spend our time and money,” she has written on her blog. “A hug and a squeeze.”
The farm is in a 320-square-foot shipping container near a gas station, a driving range and an oil palm plantation.Credit...Ian Teh for The New York Times
Ian Teh reported from Kuala Lumpur and Mike Ives from Hong Kong.
Disease-Causing Bacteria Can Grow on Hydroponic Microgreen Mats
Salmonella enterica and Listeria monocytogenes are two bacteria that can make you sick when eating contaminated produce. It turns out, some microgreen grow mats might be a breeding ground for these bacteria
Posted on July 2, 2020, by Gina Misra
Salmonella enterica and Listeria monocytogenes are two bacteria that can make you sick when eating contaminated produce. It turns out, some microgreen grow mats might be a breeding ground for these bacteria.
You may be like a lot of people and associate foodborne illness with eating improperly cooked meat. Did you know that raw vegetables can also carry foodborne illness? Bacteria and viruses get on produce in a variety of ways: by food handlers, contaminated water, or soil fertilized with untreated manure. Romaine lettuce grown in Arizona made the news in 2018 because of widespread E. coli contamination. Sprouts, another popular health food, have been involved in 74 outbreaks of (mostly) Salmonella since 1973. Turns out these nasty pathogens are not just reserved for chicken and beef! There is no cooking step to kill the bacteria or virus on produce before it goes into your salad. Sometimes washing doesn’t even help, so prevention is key.
Microgreens are a hot new leafy green on the market. A microgreen is the first 2 to 3-inch (5 to 7-cm) tall shoot from a germinating vegetable seed. They are grown indoors in trays or hydroponics systems in soil, soil-substitutes, or without any rooting medium at all. Scientists understand a lot about how bacteria get to leafy greens from soil, but little about contamination in indoor farms. Are indoor farms safer if they don’t use dirt? We wanted to find out.
This is what a typical microgreen hydroponic system looks like. Source: Wikimedia Commons, by Kchittock0511 / CC BY-SA
Microgreen growers do use soil. However, they also use materials such as coco coir (made from coconut husks), Biostrate(TM) mats, plastic, perlite, rice hulls, and hemp in soil-free indoor systems. Our hypothesis was that if soil can transfer bacteria to lettuce, other growing materials can too.
E.coli and Salmonella survived better in hydroponic nutrient solution compared to soil, so we wondered if there would also be differences among soil-free materials. Within the last few years, there have been close to 10 microgreen recalls over diarrhea-causing Salmonella and Listeria monocytogenes found during routine testing. So, we decided to compare the survival of these two pathogens among popular soil-free growing materials to see if the bacteria lived longer on any of them.
An example of a Biostrate mat. Source: The author | Creative Commons Share Alike 4.0
We watered multiple samples of coco coir, Biostrate(TM) mats, hemp mats, and peat-based potting mix and contaminated them with Salmonella and Listeria monocytogenes. To imitate microgreen growing conditions, we left them on the lab bench for 10 days. We took samples from the mats on the first day, and then at 24 hours, 3 days, 6 days, and 10 days to measure the growth of bacteria. Each sample was spread onto Petri dishes containing a gel called agar, enriched with nutrients preferred by each species. The idea behind this classic microbiology technique is that if any cells from the samples were viable, they would multiply on the Petri dishes and form colonies. The colonies are easy to see with the naked eye, and each represents one cell from the original sample.
We found out that Biostrate(TM) mats and hemp mats supported the growth of these two pathogens, while coco coir and peat potting mix did not. In fact, on Biostrate(TM) and hemp, Salmonella and Listeria levels increased after 24 hours and then maintained their original levels for 10 days. On peat and coco coir, Listeria began to die off after the third day and was undetectable on coco coir by the 10th day. Salmonella survived better on all the materials, but on the 10th day, there were 10 times fewer colonies on peat and coco coir compared to the two mats.
Both pathogens showed poorer survival on peat and coco coir compared to no media at all. That means there may be some feature of the peat and coco coir that suppresses the growth of these bacteria. Understanding if that is true, and if so, what exactly that feature is will require more experiments.
It is necessary to point out that because this experiment did not involve microgreens, we still don’t know if microgreens grown in Biostrate(TM) and hemp actually do take up greater amounts of bacteria. These tests are underway! However, this preliminary information may be useful to indoor growers. Until we know more, microgreen growers may want to avoid using fibrous mats, perform additional sanitation steps, or do more testing to keep their customers safe.
Posted in Agriculture, Biology, By Science Writers, By Scientists, Food Science, Microbiology, Science NewsTagged agriculture, Biostrate, coco coir, contamination, food safety, food science, growing media, hemp, hydroponics, indoor farming, leafy greens, Listeria, Microgreens, peat, Salmonella
Study Information
Study published on: May 12, 2020
Study author(s): Gina Misra and Kristen E. Gibson
The study was done at: University of Arkansas
The study was funded by: National Institute of Food and Agriculture, U.S. Department of Agriculture (USDA NIFA) and University of Arkansas
Raw data availability: Available from the author upon request by email.
Featured image credit: Jenny Nichols WallpaperFlare.com
Local Company Providing Fresh Produce, Tools to Grow It All Year Long
Since opening its doors last July, Cold Acre Food Systems has been perfecting its indoor hydroponic growing systems for greens and herbs that can be harvested continually throughout the year.
August 6, 2020
The Yukon isn’t the place in the world most suited to year-round farming, given its long winters and short, unpredictable summers, but one local company is trying to change that.
Since opening its doors last July, Cold Acre Food Systems has been perfecting its indoor hydroponic growing systems for greens and herbs that can be harvested continually throughout the year.“
Hydroponics is a very old growing system and can be done in different methods,” said Carl Burgess, Cold Acre Food Systems CEO. “It’s essentially nutrient water delivered to roots to grow plants.”
The benefit of it in food production for a community sense is that there is less soil management because there is no soil management and in that way it can stabilize production year-round,” Burgess added.
The company does the majority of its farming in two shipping container-style growing facilities located on Titanium Way in the Marwell industrial area.“
Right now we are operating 6,000 planting spaces,” Burgess said. “One of those (containers) is basically equivalent to an acre of a market garden,” and “one container can give, at minimum, a weekly supply of greens to about 100 to 200 people.”
Denise Gordon, Cold Acre Food Systems lead grower, holds trays of microgreens in front of their growing unit in Whitehorse on July 26, 2020. (Crystal Schick/Yukon News)
Environmentally, the system uses 10 to 20 percent less water than the traditional method of growing, Burgess said. The carbon footprint is also greatly reduced since produce only has to travel a couple of blocks to its destination compared to being shipped on trucks, food waste is almost nonexistent because of the high reliability of growing indoors, the company uses compostable packaging, and there are no storage facilities.“
We harvest and go,” Burgess said. “It’s usually within two hours of harvesting that the produce is in the grocery stores or dropped off at someone’s home.”
What began as some test lettuce crops have turned into a diverse selection of leafy greens, like bok choy, arugula, kale, mizuna, and rainbow chard, as well as several different types of microgreens, which are similar to sprouts in appearance, and basil. The company is also experimenting with growing edible flowers and mushrooms.
Cold Acre Food Systems currently sells the vegetables it grows to several grocery stores in Whitehorse, restaurants, and cafes, and through a subscription box.“
The last year of business has been lots of fun,” Burgess said. “We went from being a very small food producer to a medium-sized food producer (in the Yukon).”
But selling the vegetables it grows isn’t the end game for this company. Building, selling, and installing growing systems is also part of Cold Acre’s business model. The company can build custom growing facilities for just about any client, from smaller at-home units to the larger commercial shipping container-style units.
Right now there are two large units that will soon be providing fresh produce to Yukon communities. The first, in partnership with the University of Calgary, is at the Kluane Lake Research Station near Silver City. Once it is up and running it will provide food to the Haines Junction and Burwash Landing areas. The second, currently still in Whitehorse, is owned by Na-Cho Nyäk Dun Development Corporation (NNDDC) and will be ready to feed people in the Mayo area this spring.
Leafy greens grow under neon lights in a shipping container style facility in Whitehorse on July 26, 2020. (Crystal Schick/Yukon News)“
We are currently fabricating a small-scale unit for demonstration/growing inside the Mayo Foods Store as part of the NNDDC project,” said Burgess.
The objective of Cold Acre Food Systems is to reduce food scarcity in the North and to enable everyone access to fresh produce year-round. “Success will be twofold,” said Burgess. “Our goal is to activate indoor growing. So success will look like a handful of growing facilities around that we either deployed or helped deploy. And success for us looks like a large growing facility that’s displacing a number of food products that right now are coming up the road and doing that cost effectively for consumers.”
Contact Crystal Schick at crystal.schick@yukon-news.com