Backyard Aquaponics
A place to discuss aquaponics

I think Shiso (Perilla) would do well, I just got some to germinate in my gravel and in pots of soiless mix. It's in the mint family, but as I recall, grows a lot like basil. Ask me how it's doing in another month. Lemongrass is also easy to grow, but I have not tried it. I'm less sure about cultivation of the others, I'd say get a packet of seeds and give it a try if your friend indicates that there would be a market. Here's a place for seeds... http://www.kitazawaseed.com/ and here's a place that has lemongrass plants. http://www.ediblelandscaping.com/Plants/HerbsNT.htm

Another thought...go to the local Asian Grocer, take a look at the fresh greens/herbs they have available, and ask what is most popular. (Buy some then, take it home and fix it for a treat.) See if you can raise that. Or if the quality seems poor at the store, maybe you could supply the store.

I have lemon grass in my grow-bed. Has grown, but not particularly fast. One thing with lemon grass is it can take a while to become a really big plant, but from then it is unstopable. I have a few massive clumps in my dirt gardens which could produce heaps of stalks if I was that way inclined. In a AP system I think it would take up heaps of room because of its shape.

JP - I like your 'another thought', that way your finding a possible market rather than the other way around and possibly producing to an already supplied market. Better to go niche may be door to door?

Door to door in this case might be to make acquaintances in Chinatown, or attend a local Chinese cultural festival. Post flyers at the local Chinese School...many possibilities.

yep my thoughts too.jp

Here in Alaska there is a sizeable asian population with at least 1 asian restaurant for every other eatery -- including fast food. I know of at least two markets that supply specialty asian produce. I'm thinking with my success at rooting in AP, it might be as simple as buying a few stalks of this and that, poking them into the gravel and see if they'll grow.

For what your start up cost will be, it shouldn't be a bad bet if you can provide quality herbs and produce on a year round basis. In your area the biggest problems are in supplying to buyers at a cost that is competetive with market items flown in. (While air freight adds considerably to the overall cost, in some instances the produce is bought dirt cheap and the cost of shipping is the only real expense.)

I was wondering if anyone has gone the whole meggilla yet and set up a small restaurant supplied primarily from a commercial AP set up? I have been to many restaurants and spoken with many owners who tell me that quite honestly if it wasn't for the labor they and thier family members put into the operation it would not be profitable. I know of one cafe owner who supplies part of her produce needs, but I would estimate she serves less than 200 meals per day, and is more likely to make one or two dollars per guest in gross profit, after other food costs. Pretty slim margins if you ask me.

Kevin

The E. coli breakout was due to wild pigs as they found pig feces nearby.

Pigs Source Of Spinach E coli Outbreak Say Investigators

Also, I know of a restaurant here in Oklahoma that has their own hydroponics farm.

The farm has been around since 1997, is located on 500 acres and employees 12 full-time people. They grow 11 varieties of tomatoes, 11 varieties of lettuce, Swiss chard, mizuna greens, buckwheat, 3 kinds of Chinese greens, herbs, eggplants, sweet peppers, micro-greens, wheatgrass (for decoration), edible flowers and decorative flowers for the restaurant.

The farm is owned by the owners of a local "Euro-American Ristorante" and only provides for the restaurant. Left-overs are donated to a regional food bank and any remainders are mulched. The restaurant serves excellent food and priced $10-$15 for lunch and $15-$40 for dinner. They always have a good crowd at the restaurant too.

They don't do tours. I've asked on several occasions. I even had a friend of a friend that was friends with the owner ask. He couldn't even get a tour. They did do 2 interviews with local media but I believe this was to hype their new location/expansion.

They have a 5 greenhouse enclosures with approx 1 1/2 acres each. In addition, they have a large metal building where they sprout seeds in Oasis cubes in the sprouting room (80 F) and later thicken the stalks up in a cold room (65-70 F) before being moved to the hydroponic greenhouses.


For example, the article stated they use ladybugs most of them applied by hand.




The article doesn't elaborate on this.