Produce Grower
Labor. Farm, horticulture industry organizations file lawsuit against U.S. DOL for H-2A rule. Research. Cornell research: AI boosts indoor food production’s energy sustainability. Research. IFPA’s Foundation for Fresh Produce to launch Sustainable Packaging Innovation Lab with USDA grant. Industry associations.
IALR to support multi-state CEA student certificate program
1 day ago · In partnership with seven project collaborators and ten middle and high schools across four U.S. states, E-GROW will launch a certificate program, preparing the next generation for careers in the rapidly evolving field of CEA. “Young people are a solution to the greenhouse industry’s labor challenges. CEA offers a vehicle for STEM education ...
Herbs 101: a production guide - Produce Grower
Jul 17, 2018 · Temperature: Herbs vary in their response to air temperature, with respect to growth and development, and can be classified as cool, moderate or warm-growing species. The majority of herbs, including favorites like dill, parsley and cilantro, grow well at moderate greenhouse temperatures with average days up to 72 to 75° F.
September 2021 - Produce Grower
Departments. Editor’s Letter: Full coverage; Home Page: Top stories from Produce Grower’s website; Edible Insights: More than cute: Max out your greenhouse space with dwarf pepper varieties; Hydroponic Production Primer: Controlling containerized herb growth; Consumer Corner: Q&A: Dr. Sanja Ilic; Features. 2021 State of CEA Produce: Growing up amidst the chaos
Peppers 101: a production guide - Produce Grower
Feb 2, 2018 · Propagation and young plant production: Peppers are propagated by seed. They should be sown in small propagation cells or cubes for germination. Air temperature and substrate temperature should be maintained in the upper 70s (°F) for seedling germination. During propagation, a nutrient solution with a low EC around 0.5 mS/cm should be used.
Tomatoes 201: A production guide - Produce Grower
Sep 19, 2022 · Growing a flavorful tomato is the goal for every producer. There are clear differences in flavor among cultivars. Some cultivars simply have a higher sugar content or Brix than other cultivars. Similarly, the acidity can also vary with cultivar. In addition to differences in genetics, the production environment and culture also influence flavor.
June 2021 - Produce Grower
Departments. Editor’s Letter: No risk it, no biscuit; Edible Insights: Pandemic packaging pressures; Hydroponic Production Primer: Mushroom production 101; Consumer Corner: Industry updates; Features. No better time than now; Production: LEDs on lettuce: White light versus red + blue light; Increasing Profits
Top Stories - Produce Grower
This first 8-acre hub opened in Yorkville, Illinois, in September. The other two facilities are slated to open by the end of the year in Georgia and Texas. September 19, 2024. The latest Top Stories from Produce Grower.
New to market - Produce Grower
Feb 20, 2023 · It weighs around 500 grams (roughly 1.1 pounds) and is grown at Pure Flavor’s Mexico facility. “The outside is beige in color with a net-like pattern,” Moracci says. “Slicing it open is when the magic happens as a light, tropical aroma and vibrant emerald, green flesh is revealed, with little seed pulp. Bite into the Solara, and you ...
October 2021 - Produce Grower
Departments. Editor’s Letter: Always be pivoting; Home Page: Top stories from Produce Grower’s website; Edible Insights: Part of the (water) solution; Hydroponic Production Primer: Managing nutrient ratios; Consumer Corner: How Unfold is developing genetics for vertical farms; Features. Blasting off again; Research: Far-red and PPFD: A tale of two lettuce cultivars