Hydroponic Vegetable Production Starts November 13!

Learn to manage different hydroponics systems, as well as the fundamentals of climate, water, nutrition, and plant health in these systems. Hydroponic Vegetable is part of the award-winning Greenhouse Online Training courses offered by the University of Florida IFAS Extension. This intermediate course is designed for growers with some experience and training. Topics covered include hydroponics growing systems and structures, specific vegetable crop examples, business management, and food safety. The course is offered in English and Spanish. Rated 4.4 out of 5 by grower participants, with an 83% graduation rate last year! Over 190 growers have successfully taken this course.

The course is taught by a team of instructors from the University of Florida and Cornell University led by Bob Hochmuth and Dr. Tatiana Sanchez-Jones at UF/IFAS. Past participants have liked that it was “a well-done course with plenty of relevant information for all aspects of hydroponic growing throughout the industry” and described instructors as “attentive, responsive, and enthusiastic”.

The course runs from November 13 to December 15, 2023. The cost is $US265 per participant, with a 20% discount if you register 5 or more. All course material is completely online and available at any time of the day, and includes pre-recorded videos, an interactive discussion board with PhD professors, and quizzes. Two new modules are activated each week during the course, for a total of 8 learning modules. Instruction is at your own pace and time within the 4 weeks of the course, with a typical time commitment of about 4 hours per week.

Click here to register (http://hort.ifas.ufl.edu/training/).

For more information, go to http://hort.ifas.ufl.edu/training/, or contact Greenhouse Training, Environmental Horticulture, University of Florida, USA, Email: greenhousetraining@ifas.ufl.edu.

In 2022, FFAR continued to outperform, raising over $82 million in matching funds and bringing FFAR’s total awards to $605 million. A comprehensive list of all FFAR grant awards can be found on the FFAR website.

Visit the 2022 Impact Report to see how FFAR is maximizing investment in agricultural research.

Foundation for Food & Agriculture Research

The Foundation for Food & Agriculture Research (FFAR) builds public-private partnerships to fund bold research addressing big food and agriculture challenges. FFAR was established in the 2014 Farm Bill to increase public agriculture research investments, fill knowledge gaps and complement USDA’s research agenda. FFAR’s model matches federal funding from Congress with private funding, delivering a powerful return on taxpayer investment. Through collaboration and partnerships, FFAR advances actionable science benefiting farmers, consumers and the environment.

Connect: @FoundationFAR

Grapes are an economically important commodity, supplying fresh, dried, and processed markets worldwide. Although grapes are not a crop you immediately consider a beneficiary of CEA technology, it may be possible to adapt field agriculture, putting in measures to circumvent climate change and disease. 

The last few years I’ve been attempting to grow my own grapevine indoors, so when Chris Higgins shared the main photo I felt excited to learn how they were using LED lights to help fruit mature on vines in California. 

Could CEA also work for my grapevines?

Scotland is not known for wine but with changing climates and carefully chosen hardy varieties it could provide some competition for our national drink. Success at home is just around the corner as I begin season three with my black Hamburg grape (Schiava Grossa) grafted on S04 rootstock. It’s hopeful too, as earlier than expected it is producing trusses. The learning curve is not as steep as you may think and the trick is to not give up with a fruitless vine. 

We will take a look at the growing environment, the diseases that can be encountered and the pests that need to be eliminated by controlling some of the processes. Then we will examine some real Californian vineyards and how they are adapting and integrating CEA technology to increase efficiency and yield, battling against ever changing climates and earlier than predicted seasonal frosts. 

Year 3 indoors black Hamburg (dessert grape)  in central Scotland

Wine has an important role in world trade

Grapes were one of the earliest fruits cultivated for use as a beverage, and statues in ancient Roman culture were often adorned with grapes and wine decanters. In fact, many of the production principles first developed in ancient Rome can be found in winemaking today. Wine is classed as a cultured beverage and body, flavor, aroma, keynotes and vintage all play a part in how we decide to consume it. Aside from commercial vineyards, many vines can be cultivated under glass. This can be a lean-to, a conservatory, a polytunnel or a glasshouse, it doesn’t really matter. Mine are grown in a conservatory with great levels of natural light and temperatures rising to 105°F which helps ripen the fruit. 

The global wine market was valued at USD 417.85 billion in 2020 and growth is expected to expand to 6.4% CAGR by 2028. According to a recent report Italy, France, and Spain were the top three producers of wine worldwide as of 2022. In the Americas, Chile has the leading share of exports, almost three times more than the USA and Canada. Changing consumer preferences are evident with demand for fresh fruit, looking for year-round availability and consumers more willing to pay more for imported out-of-season fresh grapes.

Growing and Grafting Vines

Choosing the right rootstock is vital to ensure a successful harvest since the parent vine, Vitis. vinifera does not provide adequate resistance against phylloxera Vastatrix, a deadly root infection caused by the aphid-like insect, Daktulosphaira vitifoliae (Fitch). Phylloxera weakens the vines causing root galls making it susceptible to fungal infections. It has plagued vineyards, decimating crops in California, and completely devastated vines planted on AXR1 type B rootstocks. It is estimated to have cost the industry $6 billion to uproot valuable mature vines and replant with vines grafted onto sturdier rootstocks. 

To overcome this disease, grapes are grown on rootstocks from a variety of Vitis species selected from native areas or hybrids that use native species to form new rootstocks. The most commonly used are Vitis rupestris, V. riparia, V. berlandieri, and V. champinii. A grafted vine consists of the scion which is seen above ground and the rootstock which provides the root system and lower trunk joined at the graft union (protected with wax like above). 

Image by Wine Folly

Pruning is an artform and traditional viticulture techniques require patience and skill passed down through generations. Below are a few training techniques used in viticulture but you can learn more by following Dan from apicaltexas with great videos on pruning techniques in the field. 

Developing the vineyard should factor the best rootstock suited for particular environmental conditions. Soil type, pest resistance, tolerance to drought, wetness, salinity, and lime must all be considered when siting a vineyard.

Most experts suggest loamy soil as the best type of soil for grape growing. A crumbly mix of sand, silt, and clay when blended with other soils in the right amounts offers the ideal soil type. This is because the clay in loam drains well but also contains moderate amounts of water and nutrients within the preferred pH range (pH 6.5-6.8). Sonoma and Napa Valley are both loam soil regions. 

Even though grapevines are considered relatively tolerant to water deficits, growth and yield can be reduced in drought-like conditions. Drought tolerant rootstocks enable the scion to grow and yield even when water supplies are limited, a desirable trait if irrigation is likely to cause waterlogging in heavy clay soil. Acidic soils are common in many viticultural growing regions, and liming is common-practice to increase soil pH. The salinity of irrigation water and rising water tables can also affect productivity in grapevines which can have a  detrimental effect on wine quality.

Rootstocks can have a pronounced influence on the mineral nutrition of the fruiting variety. Vigorous vines can deplete zinc levels while increasing the uptake of potassium with regular soil analysis crucial to produce the best fruit. 

While growing under cover may not suit large scale vineyards, certainly the early stages can be started off under greenhouse control much like blueberries. A drip irrigation system will work well to ensure a good source of minerals is available at the root base with free drainage. 

If you are planning to grow in containers, a half barrel size is more than adequate with a light multipurpose compost. There’s no doubt selection of soil can be tricky because the soil type needs to work for both the vine and the rootstock. Remember sandy soil seems to have an advantage in resistance to phylloxera.

Microclimates & Disease Prevention 

Year one begins with training the cordon or guyot from the rootstock to produce two dominant shoots. Year two and the tendrils will form without fruiting but it is not until year three that fruit trusses will become visible on most vines. These can then be trained as desired with supports. How vigorous the growth develops will hugely depend on whether it’s grown as scions or as dominant root stocks. 

Mildew, powdery (Erisyphe necator) and downy (Plasmopara viticola) mildew are the predominant diseases encountered in viticulture. These favor successive periods of hot and humid conditions. Suppression of grapevine powdery mildew is problematic with resistance built up to systemic fungicides. This can also lead to weakened vines and susceptibility to Botrytis (botrytis cinerea) another fungal disease which affects almost every part of the vine, usually caused by high humidity coupled with strong winds. Mitigation traditionally introduces better airflow through the truss and canopy, pinching out individual berries can assist, allowing for circulation to circumvent rot problems. New ideas using light treatments are being trialed at Cornell university and UV treatments applied once a week up to 200 J/m2 on Chardonnay vines have proven to reduce powdery and downy mildew conidia germination by almost 100% and 50% respectively. 

Image sourced from David M. Gadoury, Cornell.

LEDs have also been shown to boost yields. RB light encourages leaf growth and fruit maturation but little experimentation has been possible due to field positioning of grapes. Perhaps in the future we will see these autonomous tractors lighting up fields at night.

Frost damage

The French prevent early bud loss by using fire candles between vines. It’s a risky business balancing crop loss from frost with fire damage if not controlled. Water sprays are often employed to protect against frost damage by forming ice crystals around the buds during cold weather. 

Microclimates play a significant role in wine quality and cool ocean breezes inland result in thicker skins on the berries resulting in more color, tannin and concentration of flavor.

Field light spectrum can assist fruit bud development 

Improving knowledge of environmental triggers for bud burst in grapes can help to optimize plant productivity, especially in marginal climates. In particular, an improved knowledge of the physiology of bud burst is fundamental to enable better crop management.

The point where a quiescent axillary bud commences regrowth is governed by both metabolic and signaling functions, driven by light, energy, and oxygen availability. Several grapevine studies have investigated the influence of low-intensity light on shoot physiology, suggesting that it is adapted to a low-light environment. Removing the apex can result in axillary bud outgrowth, as can changes in light intensity and quality. Axillary bud outgrowth is regulated by signals from the apex, which contain several light quality and quantity sensing pigments. These phytochromes sense red and far-red light, while cryptochromes and phototropins are involved in the perception of blue light. Accumulating evidence supports the function of photoreceptors in blue light perception resulting in activation of photomorphogenic gene expression, stimulating bud outgrowth.

Field trials with inter-canopy LED lights in California. Reach out if you need advice, we are here to help. 

These photoreceptors regulate the expression of different transcription factors to coordinate light-dependent photomorphogenesis. 

An early indicator of the transition to bud burst is ‘sap-flow’ preceded by an increase in xylem pressure leading the an increase in auxin and sugars in the sap.

Applying light theory helps improve knowledge of the physiology of bud burst which is fundamental to better canopy and crop forecasting, as the timing and coordination of this event will influence flowering, fruitset, and ripening.

Indoor low intensity RB LED lights – in Scotland year 2 with no trusses but plenty of tendrils and good vine growth.

Pests

Leafhoppers, cochylis and Lobesia botrana are dreaded pests that cause considerable damage to grape crops. IPM plays an important role in scouting for early damage to prevent disease. Prevention by spraying crops with regulated fungicides helps limit damage.  

Micropropagation of new grape varieties 

Starting Clean

Fungal and viral infections have plagued vineyards particularly in California where in the 1980s the deadly root infection phylloxera returned, completely devastating vines planted on AXR1 rootstocks. 

Viruses reduce plant vigor and delay bud break, and can be transmitted through vegetative propagation. Rapid micropropagation techniques can produce clean, disease-free, and vigorous plant material in a shorter time period, compared to conventional propagation techniques. 

There are many reasons why breeding is important to the wine industry, and my friends at PCT wrote a neat article on why growing clean clones is one of the most efficient methods to scale grape plantlets. 

New growth from a nodal cutting of my black Hamburg in initiation MS media growing under different low intensity LED spectrums.

A number of micropropagation techniques can be employed to clone grapes. Meristem culture induced from nodal cuttings can help to eliminate endophytes and produce virus free clones like above. 

Sweet seedless grapes like cotton candy are produced via embryogenesis. Others like Selma Pete, a white grape, are grown for the raisin market. The power of breeding a particular variety for a select market can pay dividends. 

Health properties of grapes

Health properties of grapes and grape juice are well documented particularly the black varieties which have higher anthocyanin levels, with known anti-inflammatory properties. Grape juice is a great way to boost immune systems and stay healthy. What we do know for sure is that resveratrol is well absorbed in the body and offers some exciting anticancer properties. Probably best to consume through black grape juice if you are concerned about the alcohol content in wine. 

Turning grapes into wine 

‘The older the vine the better the wine’ is a common saying in the industry, meaning the skin to pulp ratio increases creating a more intense flavor. Vines can be anywhere from 20 years to 120 years old and still produce good quality fruit. Some growers also believe older vines with deep root systems are more efficient at transferring minerals. 

One thing’s for sure, there’s more science in wine making than you can shake a stick at! It’s chemistry without cooking. Even for hobbyists it’s a great pastime and relatively cheap to get started. As a student I was taught how to make wine in demijohns, it was a relatively simple process. Yeast varieties can also have a significant effect on alcohol production. My final year degree project was to establish the budding rate of Saccharomyces cerevisiae, the most common species of yeast in winemaking. Ah, that stirred tank fermenter with all those sensors, part biology, part engineering…..

Begin with good quality grapes and crush and press down hard until the bunches are smashed and the juice is released. For reds, ferment the juice, skins and seeds after removing stems. 

At least 5 gallons of white grape juice can make five gallons of wine. Pour the juice into a demijohn. White grape juice is green to start and as it oxidizes it will turn a brown color during fermentation. Add wine yeast at a comfortable room temperature. It will foam as it releases carbon dioxide within a day or two, which signals the start of the process. Use an airlock to keep oxygen out and allow the carbon dioxide produced by to escape. 

Red ‘must’ can be fermented in a large open container with just a towel, add wine yeast, and give it a good stir. It may begin to ferment in as little as 12 hours.

Red wines need to be stirred, at least twice per day when fermentation is going strong. You’ll see skin floating on the surface but just stir down regularly. Red wine should be around 80°F during fermentation. Test the sugar levels of the fermenting juice periodically with a basic hydrometer. It’s measured in degrees Brix, which equals sugar percentage will reduce to -2 Brix once fermentation is complete.

When the wine tastes like something you’d enjoy drinking, it’s time to bottle. Most white wines should mature after four to nine months whereas reds may take from six months to a year. You can learn more about winemaking from a course at Cornell or perhaps the ‘personality’ of wine from Jancis Robinson, an influential wine critic. Wine will benefit from a few weeks or months aging in the bottle, but who can wait that long? 

My top reds are Spanish and Italian and I’m partial to a Californian rose. Chris would not say no to anything from the Napa Valley. Slàinte Mhath. 

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.

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

We know light exerts a powerful influence on plant growth. These effects can range anywhere from seed germination to leaf expansion and from flowering to fruiting. But, did you know it’s not only plants that benefit from changes caused by light? Human health can also be boosted by light induced changes in the fruits and vegetables we eat. These systems are interconnected. Read on to find out how CEA farmers could hold the key to both higher crop yields and better human health through the smart use of spectral low intensity LEDs.

Color Survival

As humans we cannot survive without food, water, air, or shelter. Some maybe curious to go further in asking what’s the point in just surviving if you don’t live a healthy, and colorful life. So, what do we really mean by a colorful life? Perhaps the ‘joie de vivre’ could be loosely defined by variety, intensity, and vibrancy in our lives. The similarity to the definition of color, is patently obvious, correlating with chroma, value and hue. We want to show you how interconnected and highly dependent we are on light and color in growing fruitful crops with health promoting factors (aka; Natural products/Specialized Metabolites).

As farmers in CEA we are at the forefront of lighting technology, pushing the boundaries of understanding in the requirement to produce the best quality crops with the greatest impact on our health. Often we are told to ‘eat the rainbow’ in order to provide a range of nutrients for health. With this in mind it is even more important than ever for growers to use their knowledge and appropriate technology to increase their value proposition with efficient growing and marketing of their products.

What are the elements that make up color? 

We see the world in a multi coloured spectrum of reflected light wavelengths. Of course ‘visible’ light is only a small part of the wide spectrum which as a whole also includes ultraviolet, and far red wavelengths. Structures called cones (rods are used for night vision and low photon light) in the back of our eyes refract visible light like a prism below to send a signal to our brains which helps us distinguish colors. Most often in life we see visible light split into its constituents when a rainbow forms and electrons are diffracted through raindrops. How much color is relevant and used by a given plant, we aim to find out. 

Light penetrates air, water, and through our shelters if we don’t block it out so we must gather data on how much radiation traverses the greenhouse and other structures which give shelter to crops. Integral to this is the daylight integral or DLI, the optimal amount of light a plant needs over a day. This helps us establish when to add further efficiencies with supplemental light and tailored spectral recipes. 

How do plants perceive light? 

Plants are dependent on their ability to sense and interact to their surroundings to optimize their chances of survival. What happens in the plant world is very interesting and light has several known actions on plant growth and development.

Deeper in the chloroplast within the thylakoids lie the photosystems that serve as the site for absorption of sunlight. Special structures called photoreceptors detect an array of wavelengths, allowing them to ‘perceive’ light and send a signal in the direction of growth. Similar to human eyes a wide range of photoreceptors exist, including phytochromes, cryptochromes, phototropins and ultraviolet-B receptors help plants discriminate light signals from ultraviolet to visible to far red wavelengths. Of course it’s much more complicated than we can talk about in this short article but essentially the plant has a control mechanism that distinguishes wavelengths through these photoreceptors and a metabolic switch to biological reactions.

In summary the leaf interface acts as a mini processor, where energy from excitatory photons hitting the thylakoids catalyze the photosynthetic pathway between carbon and water to produce glucose and oxygen. This directly impacts cell signaling, including metabolic, morphological and physiological changes in plants.

It is important to take into account not only spectrum but also efficacy of LED lamps as this determines the number of photons hitting the leaf surface. This means lights should be balanced for growth and less likely to be separated as defined by the image below. Instead they are low intensity LEDs incorporating blue wavelengths and appearing white, or balanced red and blue wavelengths, the latter appearing pink. It is important to take advice from a quality LED vendor and compare the market as not all LEDs are equivalent quality. Reach out if you need advice.

As more academic research into LED lighting becomes available, increased awareness of specific wavelength induced changes will help efficiency in new crops for higher biomass and increased stable levels of health promoting specialized metabolites for human health.

Can varying spectrum LED lighting increase crop traits and efficiency?  

Light exerts a powerful influence on most vegetable tissues, and there can be no doubt that it generally tends to check their growth” – Charles Darwin, 1880 (The Power of Movement in Plants)

In CEA we have the advantage of an agricultural phenomenon that can harness data on each of the nine environmental variables that impact yield including diffracted wavelengths. This ultimately helps refine and optimize processes for farmers.

Different wavelengths help plants achieve various goals. In general plants exposed to blue light encourage vegetative leaf growth, stem elongation and rooting whereas red light, when combined with blue, switches on genes for plants to flower and fruit. This is not surprising when experiments show an increase in chlorophyll content in the PAR range of the spectrum. Green wavelengths reflect most light (hence why we see them as green) but this specific wavelength is known to be responsible for deeper canopy penetration and absorption balance of excess energy in some plants. The latter is an important physiological step, often overlooked as not all energy is used in photosynthesis (remember it’s rate limiting) and excess energy must be dissipated safely as heat.

Although we class the photosynthetically active region (PAR) between 425-695nm, a nice study by Paul Kusuma at Wageningen showed the power of far-red photons influencing leaf area and stem elongation. Essentially the higher ratio of far red light can help plants stretch at night. He also found lower energy of far-red photons makes them useful in reducing electrical power inputs.

UV light on the other hand can be used in pulses to disrupt bacterial DNA and prevent disease in plants. Short term UV treatment has been shown to  improve performance for both seedlings and seeds that deliver long-term benefits, including improved crop consistency, increased yield and stronger disease resistance. This can increase the chance of producing healthy plants without viral invasion. As Darwin succinctly suggested, light provides nature’s way of balance. 

Learn more from the experts in horticulture lighting spectrum here.

Different wavelengths in Turmeric

When plants are grown in tissue culture, light, humidity, and nutrients can be tightly controlled. Although TC is an artificial state with immature leaf structure, it could be useful in predicting a smart spectral recipe, taking into account the lack of stomatal development. Low light intensity LEDs are typically employed as a strategy to prevent heat damage in immature propagules but different wavelengths could be more advantageous for certain desirable traits. For instance red, blue, and green LEDs have been found to have specific effects on plant growth rate, developmental characteristics, and production of bioactive specialized metabolites. 

We used turmeric as an example of how to control light for different growth and specialized metabolite requirements.

Under low intensity LEDs, we can encourage rooting in turmeric but also elongation of shoots. We can also combine factors we know control growth like levels of plant growth hormones, humidity, gas exchange, liquidity of substrate and additions like activated charcoal to help some species like turmeric root better and this can also increase plant biomass. Good rooting and biomass gives plants a head start during acclimation. 

Turmeric shoots multiplied under Arize Lynk LEDs (red blue) as they continue simultaneous growth of both leaf area and roots in the multiplication phase. It’s not always desirable to let roots grow out in the multiplication phase as they tend to be more vulnerable to infection particularly if using high sucrose as a carbohydrate source. Reducing the ratio of blue can help reduce rooting during this stage. When in the multiplication phase, the level of cytokinin (shooting) to auxin (rooting) is increased but we also can utilize light to control growth as desired.

Acclimation

As turmeric acclimates and the plants develop mature leaves, Arize Lynk LEDs  are better for leaf growth and an advantage to increase foliage biomass. We know from other studies that turmeric grown in the acclimation phase, under RB spectrum increases phytochemicals, such as polyphenols, flavonoids, sugars, and boosts curcumin biosynthesis. 

Turmeric is a perennial spice that can reach a height of about 1m. To increase turmeric rhizome size requires higher light intensity light and increased oxygenation of roots during the growth stage taking up to a year to produce good harvestable yields in different systems. Prior to harvest, farmers should consider supplemental RB light and higher intensities, to increase anthocyanin content. 

While we do not have the results from studies of isolated green light, we postulate that green light is efficiently absorbed deep into the canopy during rapid growth periods. If you time the crop season right, natural sunlight allows for a reduction in energy consumption while using the whole visible spectrum more efficiently (that is if wavelengths are not deflected from the structure you are growing within). 

Growing plants like turmeric in CEA for the entire crop cycle is unsustainable and farmers should consider hybrid models to produce the best results and yields for the end user product and market they target. For instance if the product is for specialized metabolites then by all means grow and process in as close as possible to sterile environments but if the market is for color and curry, open fields are more realistic. 

The power of hue in health. 

Did you know sir Isaac Newton invented the first color wheel in 1666? I did not!

Artists have studied and designed other wheels based on Newton’s concept. Most color wheels have a total of 12 main divisions (as we see from the chart), but then subdivided again we have 24.The primary colors are red, yellow, and blue. The secondary colors are green, orange, and purple and the tertiary colors are yellow-orange, red-orange, red-purple, blue-purple, blue-green, and yellow-green. The problem is that color is not a quantifiable way to determine the anthocyanin content of a given fruit, leaf or rhizome. 

The Munsell color scheme on the other hand could be the way to distinguish higher levels of anthocyanin. The color scheme comprises hue, value, and chroma. Anthocyanin pathways are complex and often unstable due to oxidation but if stabilized using supplemental LED lights it could be a quantitative roadmap. Using the Munsell system could help us understand color related health values in the same way that brix value quantifies sweetness in fruit sugars.

A change in the color of plant skin, leaf, fruit, and rhizome indicates when plants are ready for harvest. But do we ever consider we can control this process? It’s called the stress reaction in plants. Some fruits with purple skins will have higher Munsell values. We can correlate color intensity of blueberries, blackberries, strawberries and raspberries with higher levels of antioxidants. As a fluorescence scientist I know there are many spectrophotometer devices that could be used to quantify color values. An example of color versus phytonutrients can be seen in bilberries. Bilberries exhibit darker hues than farmed blueberries and have significantly higher anthocyanin content compared to the latter. Could we, in the future, have a hand held device for farmers to know the level of anthocyanin?

Other research articles reviewed the targeted use of LEDs, i.e. blue range (400-500 nm) of spectrum and found blue light is efficient in enhancing the accumulation of phytochemicals.

The flavonoid Curcumin in turmeric trapped in vesicles can range in diverse yellow-orange hues. Curcumin is a bright yellow chemical compound that gives turmeric its color. It is not readily soluble in water, but is in other carriers. Electrons in the curcumin molecule absorb energy from ultraviolet light and move to a more excited state. Try this interesting experiment if you are a teacher, it will get your students attention.  

Stability of phytonutrients.

Curcumin in turmeric has been well proven in the lab to kill many types of cancer cells. Why does this not translate to the body? The biosynthetic pathways are highly unstable and curcumin has extremely low bioavailability. It is only when curcumin is combined with piperine that we see positive effects. Even then, the marketing of products containing turmeric has led us to believe they can cure ALL ills, when they cannot. We are not insinuating these functional plants don’t have potential, but we are concluding it is dependent on stability and bioavailability of active metabolites. 

If you read our personal health journey’s you will discover like we did the best kept secret in medicine; that is if you are ill, a colorful plant based diet will give you a fighting chance. 

Image of different zingiberaceae species courtesy of our friends at Spade and Clover, Johns Island, South Carolina. 

Should we continue experimenting with environmentally friendly ways to produce the healthiest plants?
Absolutely, there is more to discover. 

We know there is variability in the level of curcumin in commercial turmeric and native turmeric alone has low bioavailability. This means that, under normal circumstances, little is absorbed from the gut into the body. Increased stable levels of specialized metabolites could have potential to produce similar metabolic and physiological effects to what we see in the lab. 

Light up your plants for Specialized Metabolites
Increasing the quantity and quality of curcumin using low intensity spectral LEDs at the correct time in the growing cycle can increase important specialized metabolites possessing various pharmacological properties providing increased carrier opportunity to cross membranes and produce stable physiological effects.

Is a turmeric based curry the healthiest meal you can eat?

In India, turmeric is commonly known as “haldi” (Sanskrit; haridra). 

• Preceding Vedic culture, turmeric has been used for more than 4000 years in India, where it was used as an edible spice with ceremonial significance still practiced today. 
• According to Ayurveda and Unani systems, turmeric has a long history of medicinal use in South Asia. In fact, in 1280 Marco Polo talked about turmeric as the new wonder spice having qualities similar to that of saffron. 
• Susruta’s materia medica (250 BCE), mentioned a formulation of ointment containing turmeric as a major ingredient, having anti-inflammatory properties which helps in reducing the effects of food poisoning.

Indian recipes are a great way to boost the immune system, reduce inflammation, and improve cognitive functions. Turmeric and black pepper together have impressive health benefits, due to the metabolites curcumin and piperine. As piperine enhances curcumin absorption in the body by up to 2,000%, combining the spices magnifies the effects. You can read more about growing turmeric and the beneficial health effects from our previous article. 

Now if this doesn’t inspire you to make a wonderful healthy grain inspired curry, and buy the freshest ingredients from your local farmer we haven’t done our job right. 

All Images unless otherwise stated are the property of Urban Ag News, please ask for permission to reprint our articles. We are indebted to our friend Dr Shashank Saini for his diligent review of this article.

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.

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

Business Insider — AppHarvest is exploring the future of indoor farming and agriculture technology by using up to 90% less water, human-assisting AI, and the power of the sun for reliable food growth. Alongside local education efforts, AppHarvest’s main focus is to provide US consumers with sustainable, reliable produce so that we can all enjoy a healthier, more vibrant planet in the future. To learn more about how Dell Technologies is powering innovation, visit https://www.dell.com/en-us/dt/what-we-do/index.htm

Farmers try to increase yield and do so sustainably as the world population increases.

Watch more of the series from BBC:
https://www.bbc.com/reel/playlist/follow-the-food-a-new-world?vpid=p0d9xnpz

• Affordability scores have dropped dramatically on a global scale
• Climate change continues to threaten food security from multiple fronts
• European economies remain the most food secure

London, United Kingdom —The 11th edition of the Global Food Security Index (GFSI) reveals a fragile global food system ill prepared to weather shocks like the war in Ukraine and this summer’s heatwaves. The study from Economist Impact, supported by Corteva Agriscience, finds that insufficient investment and increasing volatility continue to drive the deterioration of the global food environment. This year’s skyrocketing food prices and rising global hunger are not just the product of conflict and extreme weather; they are also the reflection of a worrying trend of declining resilience in our food system.

The world made big gains in food security from 2012 to 2015, with overall GFSI scores jumping by 6%. However, structural issues and significant risks in the global food system subsequently led growth to slow, and for the past three years the trend in the overall food security environment has reversed. Stalled progress reflects volatility in agricultural production, weak investment in agricultural research and development (R&D), scarcity of natural resources, rising inequality, and trade and supply-chain volatility.

The GFSI shows that governments are not prepared for the inevitable increase in extreme weather events like this summer’s heatwaves across Europe and North America and devastating flooding in Pakistan. Water management techniques and existing irrigation systems that can help manage the effects of climate change are lacking globally. In an era of scarcity in natural resources, investment in agricultural R&D to enhance yields and sustainably improve production is in decline, while soil and land management practices remain weak.

“The 2022 Global Food Security Index highlights the crucial impact of structural issues and risks to food security such as volatility in agricultural production, trade and supply-chain disruption, scarcity of natural resources, and increasing economic inequality,” says Pratima Singh, Principal, Policy and Insights at Economist Impact. “Recent shocks, like the Ukraine conflict and high food prices, are stressing an already fragile global food system.”

“Economist Impact’s global report highlights the critical role farmers play in addressing food security, and actions we can all take to address the wide gaps in underserved markets,” says Tim Glenn, Executive Vice President, Seed Business Unit, Corteva Agriscience. “There is an urgent action to renew our collective commitment to collaboration and improving access to innovation to combat food insecurity.”

The GFSI evaluates and ranks 113 countries on 68 indicators, including the affordability, availability and quality of their food supply, as well as sustainability and adaptation.

To account for the complexity, interconnectedness and ever-changing nature of the global food system, several new indicators were added to the GFSI this year. These capture farmers’ access to community organisations and extension services, and changes in producer prices. With more targeted focus on farmers, the GFSI helps leaders to tailor policies and solutions to the people who ensure resilience in the food system.

Key findings from the 2022 GFSI:

• Affordability scores have dropped globally: Affordability scores have dropped by 4% between 2019 and 2022, dragging overall scores down in the 2022 GFSI. This decline has been driven by the covid-19 pandemic and higher prices for agricultural inputs, combined withweakening trade freedom and government inability to fund safety nets. This sharp fall does not include the most recent developments, including global food price inflation of 7.9%.
• European economies are the most food secure: Eight of the top ten performers in 2022 come from high-income Europe, led by Finland (with a score of 83.7), Ireland (scoring 81.7) and Norway (scoring 80.5). Japan (scoring 79.5) and Canada (scoring 79.1) round out the remainder of the top ten.
• The least food-secure countries are active conflict zones and face severe climate risks: Syria is at the bottom of the list (with a score of 36.3), followed by Haiti (scoring 38.5) and Yemen (scoring 40.1). Consistent with past years of the index, six of the bottom ten scoring nations in 2022 come from Sub-Saharan Africa, where climate risks are most acute and three countries are also dealing with conflict.
• The food security situation across nations varies widely: The average score of the top ten countries is twice that of the bottom ten, and Syria achieves less than half Finland’s score. This inequality has increased over time. The difference between the top performer and the country at the bottom of the ranking has continued widening since 2019.
• Irrigation systems and water management techniques need urgent attention to counter the effects of climate change: Extreme weather and warmer temperatures demand that we use water resources effectively, yet the 2022 GFSI shows that policymakers are falling short in efforts to manage water risk. Irrigation infrastructure has been largely unchanged in the 11 years of the GFSI, remaining the lowest scoring of all measures in the index.

To access the global and regional reports and other detailed findings from the index, visit https://economistimpact.com/food-security-index.

The initial award, totaling $2.1 million with matching funds from the Modeling the Future of Food in Your Neighborhood Study partners, identified tipping points to maximize the equitable impact of coordinated food systems efforts. This research engaged community partners to develop models that reflect neighborhood-level food system dynamics.

Building on the findings from the original grant, this second award, along with 19 matching funders, is funding the Nourishing Neighborhoods Empowering Communities Study to examine the success of the Nourishing Power Network. This Network seeks to provide a foundation for promoting freedom, hope, and dignity in food traditions resulting in holistic health for Black, Latino/a/x, Asian and Indigenous communities. Specifically, the Network is testing ways to accelerate nutrition equity by expanding community-initiated food justice initiatives in cities with high rates of food insecurity. This award further extends the research team to include two community partners as co-leads of the study: The FARE Project and Neighborhood Connections.

“Solving entrenched problems of the food system necessitates a synchronized approach that prioritizes change led by the community,” said Dr. Darcy Freedman, Swetland professor of Environmental Health Sciences and professor in the Department of Population and Quantitative Health Sciences at the Case Western Reserve School of Medicine. “Transforming outcomes of the food system to advance health equity will require reimagining the system’s goals and changing behavior—by individuals, organizations, communities and policymakers. Our approach aims to test the impact of establishing nutrition equity as a new goal for food systems in racialized urban neighborhoods.”

Communities with a history of disinvestment tend to have fewer stores selling fresh and healthy foods, higher rates of food insecurity and poorer diet quality that collectively contribute to disparities in quality and length of life for underrepresented minorities. Growing evidence suggests that singular initiatives, such as opening a grocery store, starting a farmers’ market or changing stocking standards at food pantries do not result in sustained impact for health equity.

Thus, this research instead focuses on community engagement to foster nutrition equity. The Nourishing Power Network translates the team’s modeling research into community action through intersecting activities designed to further community ownership of local food systems.

“Nutrition inequality negatively affects a person’s overall health and is a symptom of systemic problems. Nutrition security and hunger must be addressed using a coordinated, community-led approach,” said Dr. John Reich, FFAR scientific program director. “This research will identify opportunities to improve efforts to provide equitable food access within a local food system while involving those who are directly affected by these issues.”

Evaluation of the Nourishing Power Network will lean into the team’s initial research focused on the complex system dynamics shaping nutrition equity. The researchers will use case studies and social network analysis to dive deeper into how and why food systems change is sparked and sustained in a community, including examining unintended consequences of transformation. Findings will provide guidance on community-derived methods for measuring nutrition equity within hyper-local settings, such as neighborhoods. The Nourishing Power Network is initially focusing on Cleveland, East Cleveland, Euclid, Cleveland Heights and Garfield Heights—cities with the highest rates of nutrition security in Cuyahoga County, Ohio. Long term, the goal is to establish a network approach that generates responsive solutions to food insecurity that could be replicated nationally.

Foundation for Food & Agriculture Research

The Foundation for Food & Agriculture Research (FFAR) builds public-private partnerships to fund bold research addressing big food and agriculture challenges. FFAR was established in the 2014 Farm Bill to increase public agriculture research investments, fill knowledge gaps and complement USDA’s research agenda. FFAR’s model matches federal funding from Congress with private funding, delivering a powerful return on taxpayer investment. Through collaboration and partnerships, FFAR advances actionable science benefiting farmers, consumers and the environment.

Connect: @FoundationFAR

About Case Western Reserve University

Case Western Reserve University is one of the country’s leading private research institutions. Located in Cleveland, we offer a unique combination of forward-thinking educational opportunities in an inspiring cultural setting. Our leading-edge faculty engage in teaching and research in a collaborative, hands-on environment. Our nationally recognized programs include arts and sciences, dental medicine, engineering, law, management, medicine, nursing, and social work. About 5,800 undergraduate and 6,300 graduate students comprise our student body. Visit case.edu to see how Case Western Reserve thinks beyond the possible.

We are recruiting external peer reviewers for our 2022 grant programs, including the New Innovator Award in Food and Agriculture Research and Seeding Solutions. Please consider supporting FFAR’s efforts by indicating your availability to review up to four proposals through this 2-minute survey. In appreciation, we offer honoraria to eligible, non-government employees.

With your positive response, we can match submitted proposals with reviewers based on relevant expertise. Selected experts will review proposals against criteria established by FFAR to inform our funding decisions. The following provide links to the program descriptions, along with timeframes for each review period: 

FFAR GRANT PROGRAM: EXTERNAL PEER REVIEW PERIOD: 

• New Innovator Award:             May – June 2022 

• Seeding Solutions:               July – August 2022 

As always, FFAR is grateful for your contributions. Please contact our program administrator, Cordelia Hiers, with any additional questions. 

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

Cancer touches us all. 

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

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

What is Cancer?

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

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

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

Is cancer getting more prevalent?

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

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

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

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

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

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

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

AN OUNCE OF PREVENTION IS WORTH A POUND OF CURE.

Ben Franklin, 1736

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

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

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

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

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

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

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

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

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

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

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

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

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

Soya bean plantlets initiated in hydroponics before field transfer.

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

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

Good Sugar Versus Bad Sugar, is it true?

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Moringa is the Superfood cousin of Cruciferae

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

Growing these plants in CEA

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

Pak Choi in hydroponics, Lufa farms 

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

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

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

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

Eating well during chemotherapy 

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

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

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

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

Side effects during chemotherapy

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

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

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

Final word about stress and how this contributes to cancer 

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

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

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

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

You can follow The Functional Plant Company on Instagram. 

The U.S.-based team ‘Koala’ has won the Online Challenge, the first phase of the 3rd edition of the International Autonomous Greenhouse Challenge, organized by Wageningen University & Research (WUR) and Tencent. This was announced during a webinar this afternoon at the conclusion of the Online Challenge. A team from South Korea and China came second and third. During the Online Challenge 46 teams from 24 countries grew virtual lettuce with the help of artificial intelligence, and evaluated images of lettuce in different growth stages.

Team ‘Koala’ receives a wild card that grants them access to the next phase of the Autonomous Greenhouse Challenge, the greenhouse experiment that will start early 2022. Participating teams will then each have a WUR greenhouse department at their disposal to grow lettuce fully autonomously in reality.

Connection between AI and food production

Due to the ever-growing world population, the demand for fresh and healthy vegetables is increasing. Autonomous greenhouses can ensure that more people are fed with vitamin- and mineral-rich products. In addition, these techniques contribute to increasing food safety and a higher production volume of healthy vegetables, using fewer resources such as water and energy. Its potential has been successfully demonstrated in previous editions of the Autonomous Greenhouse Challenge.

The tasks in the Online Challenge

In the Online Challenge, teams had to solve two tasks:

In part A – the computer vision challenge – teams developed computer vision algorithms based on training images of lettuce plants. They then used the algorithms to detect growth parameters such as diameter, height, weight and leaf area.

In part B – the machine learning challenge – teams developed machine learning algorithms to control the climate in a virtual greenhouse. Algorithms had to automatically determine set points for ventilation, heating, lighting, etc. in order to grow a virtual lettuce crop and maximize the net profit.

The winners of the Online Challenge

Team ‘Koala’ from the U.S. won the Online Challenge. They achieved a total of 85 (out of 90) points, and were first in the machine learning challenge (with 45 points) and sixth in the computer vision challenge (with 40 points). The team built an algorithm that realized a virtual net profit of €8.68 per m2 and cultivation period in a simulator that produced virtual lettuce plants in a virtual greenhouse. In addition, their computer vision algorithm was able to recognize lettuce images with a high accuracy (total error=0.094) and estimated the correct growth parameters of lettuce plants.

Team captain of team ‘Koala’ is Kenneth Tran, he also led the winning team ‘Sonoma’ in the first edition of the Autonomous Greenhouse Challenge in 2019. Congratulations to him and all team members (Neil Mattson, Minh Duong, Hanh Bui, Tim Shelford and Michael Eaton) with this first place. The motto of team ‘Koala’ – “I have all the Koalifications” – seemed apt. Team ‘Koala’ will receive a wild card to participate in the next phase of the Autonomous Greenhouse Challenge, the greenhouse experiment that will start early 2022. Participating teams will then each have a greenhouse department to their disposal at the business unit Horticulture of WUR in Bleiswijk to grow lettuce fully autonomously in reality.

In total 46 teams from 24 countries, 286 participants took part in the Online Challenge! Second was team ‘CVA’ from Korea led by Hee Kyung Ryoo, third was team ‘IUACAAS.ICANnettuce’ from China led by Xiao Yang. More information about all teams and all results can be found on our website www.autonomousgreenhouses.com.

Lettuce images were made available by WUR and will also be made publicly accessible after the Autonomous Greenhouse Challenge. The simulator used for a virtual lettuce greenhouse and cultivation has also been developed by WUR and will be made accessible again to participating teams in the next phase of the Autonomous Greenhouse Challenge.

What is next?

The qualification for the next phase of the 3rd edition of the Autonomous Greenhouse Challenge will take place in November. A selection will then take place in the form of a 24-hour Hackathon, the best 5 teams will continue the challenge and will have a greenhouse compartment at their disposal to grow lettuce in reality. Old and new teams can register for the following phase from July 16 onwards. More information about the rules, admission requirements and registration can be found at www.autonomousgreenhouses.com.

Thanks to our sponsors: Fluence by Osram, Gebr. Geers bv, Hortiplan, Municipality of Lansingerland, Glastuinbouw Nederland, Kas als Energiebron, LetsGrow.com, Ridder, Sigrow and Tencent.

Focusing on the mission ‘To explore the potential of nature to improve the quality of life’, Wageningen University & Research (WUR) combines fundamental and applied knowledge in order to contribute to resolving important questions in the domain of healthy food and living environment. Over 6,500 employees (over 5,500 fte) and more than 12,000 students are inspired by nature, society, and technology and tackle the issues with an open and curious perspective. This inspiration has enabled WUR to be amazed, develop knowledge, and apply this knowledge internationally for over a century. We collaborate with governments, companies, non-governmental organisations and other research institutes.

Contact: Silke Hemming – Head, Scientific Research Team. Greenhouse Technology.WUR

Email: silke.hemming@wur.nl

Web site: www.autonomousgreenhouses.com

Village Farms is pleased to take part once again in the annual effort with Produce for Kids, and its valued retail partner Publix, in support of Feeding America.  Feeding America is the nation’s leading hunger-relief organization, that helps 1 in 7 Americans and provides 4.3 billion meals annually to those facing hunger or are food insecure.  The Healthy Family Project’s, Produce for Kids campaign will be providing 700,000 meals through 31 Feeding America Foodbanks within the Publix communities.  The campaign launched May 19, 2021 in Publix stores and online and will run over the next several weeks ending June 16. Village Farms has been a proud sponsor of the Produce for Kids campaign for over a decade.

Village Farms signature tomato, Heavenly Villagio Marzano, a mini-San Marzano snacking tomato will be featured on Produce for Kids point of sale signage displayed in Publix stores as well as banners online announcing Village Farms as a sponsor.  Product signage will feature a recipe and QR code that shoppers can scan to download free E-Cookbook featuring Village Farms’ recipes for a Burrata & Tomato Hand Pies and a Skillet Chicken with Tomatoes and Green beans that both use the Heavenly Villagio Marzano tomato. The recipes will also be highlighted in social media posts to more than 300,000 followers.

New to the campaign this year on The Produce for Kids website is a showcase of the sustainability practices of each campaign sponsor. Village Farms is highlighting its Clean Energy initiative where landfill gas is used as energy for its greenhouses and creates clean air the citizens in the greater Vancouver, CA area. This powerful messaging creates a link for consumers to help them better understand how their personal food choices can impact not only giving back to the community but by supporting brands that protect or improve the overall environment and by doing so that they are doing good for our planet. 

Helen L. Aquino, Director Brand Marketing & Communication said, “We are happy to be able to support this great endeavor again this year with the Healthy Family Project during a real time of need in our country. Feeding America serves every community in the US, so their impact is tremendous. And Our Good for the Earth sustainability story is a wonderful platform for this message now, especially as more and more people are focused on plant-based diets and are looking to increase their intake of healthy fruits and vegetables”.

For more information about Village Farms please visit www.villagefarms.com

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.