Portlander invests in hydroponic farming to combat high vegetable prices

Faced with the high prices for leafy vegetables purchased from higglers at the Musgrave Market in Port Antonio, Portland, businesswoman Melissa Hall has now turned to hydroponic farming in order to guarantee that she will always have access to a variety of produce.

Hall and her husband, Telief, have invested heavily in hydroponic farming after having to grapple with fluctuating prices for vegetables and the prolonged shortage of some produce.

The shortage of vegetables, including tomato, cabbage, lettuce, sweet pepper, hot pepper, and pak choy, at varied times in the local market, is probably what most led the wife and husband to seek an alternative; and not just any alternative, but for them, one that would work and guarantee results.

“And so it was that my husband and I started doing some research; and then it became obvious that once we are able to understand the ways of hydroponics, we would have solved the challenges,” she said.

“So we quickly sprang into action and today we are seeing the results. As a matter of fact, we no longer have to buy green, leafy vegetables, as we are now growing them for our own use at the restaurant, Roots 21, and also for our home. It is economically viable and the process is a lot quicker.

“What we do is to ensure that the seedlings are cared for and placed in a straight line in dug-out holes on plastic water pipes. A water pump is used to ensure that water is able to reach the plants in a revolving process. As a matter of fact, as little as one drum of water can provide adequately for a entire crop in this kind of organic farming. No soil is involved, and nutrients are added to ensure growth, size, and texture,” she added.

According to Hall, since switching to hydroponics, she has been able to save money, as prices for vegetables, including hot pepper, which has moved from $100 to $1,000 per lb are proving to be overly expensive on the local market. She noted that other crops, including sweet pepper, cauliflower and lettuce, have climbed to record-highs in prices.

Among the vegetables that are being grown by the businesswoman are lettuce, scallion, hot pepper, sweet pepper, cauliflower, cabbage, kale and tomato, on a system which is fully automated.

“And this kind of farming sees the plants being fed with the necessary nutrients. A lettuce planted in hydroponics takes four weeks to be reaped, while, in the soil, the plant has to fend for its food. So when planted in soil, a lettuce plant takes about eight weeks to fully develop. The hardest part of hydroponics is to move from seedlings to the system.

“This is something that I would share with any school, any farmer, and any other business operator - that farming can be made easier and with the desired results. As it is now, we are also growing red lettuce. We are currently occupying a 20 feet by 40 feet space comprising 10 towers and two flat beds. So we are talking about 1,050 plants, and, if one plant weighs a pound, we are talking about approximately 1,000 lb of lettuce in four weeks. In hydroponics, the plants are a lot bigger and weigh more,” she further stated.

Hall also sought to explain that since venturing into hydroponic farming, she and her husband have saved a lot of money. She was quick to add that this farming technique will guarantee that they and their restaurant will never have shortages when it comes to vegetables.

Additionally, Hall argued that anyone can do hydroponic farming which, according to her, is quite simple and dependent on electricity and water. She noted that the system can also be powered by solar energy, which, she pointed out, is far more economical.

editorial@gleanerjm.com