Practical Hydroponics & Greenhouses

PRACTICAL

PONICS & GREENHOUSES The Commercial Growers’ Magazine

2017

JANUARY

ISSUE 175

www.hydroponics.com.au

FOOD SAFETY: a closer look at what we eat!

TOWARDS 2020

NEW APP FOR GLOBAL GREENHOUSES

The greening of Australia

Designed to meet the needs of growers

GETTING INTO THE ZONE

PHOSPHORUS: DEFICIENCY & TOXICITY

New solutions for small food manufacturers

Diagnosing nutritional disorders

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From The Editor

Managing Editor Christine Brown-Paul c.brown.paul@gmail.com

A cautionary tale

Contributing Authors Steven Carruthers Rick Donnan

Advertising Sales Mark Lewis Tel: +613 9432-5428 Email: marklewis@hydroponics.com.au

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Happy New Year to all PH&G readers and welcome to our first issue for 2017.

As we welcome the New Year, it’s time to look ahead and see what the coming 12 months have in store. Hopefully, this will be a year of prosperity and success for individuals and businesses alike.

Unfortunately for some, the recent festive season turned from a time of celebration to one of tragedy with news of the death of one person and the hospitalisation of at least six others in Victoria with listeria during a surge in food poisoning cases in the lead-up to Christmas. The good news, however, is that all of the other patients have since left hospital and are now recovering.

At the time, the Victorian Department of Health issued an alert to all Victorian doctors to be on the lookout for high-risk patients with symptoms of listeria.

According to Victoria’s acting chief health officer Dr Finn Romanes, Listeriosis is a potentially serious infection caused by the bacterium Listeria monocytogenes.

Listeriosis is usually caused by eating food contaminated by certain types of listeria bacteria. Storing contaminated foods, even in the refrigerator, may allow the listeria bacteria to grow. Bacteria may be present in raw foods or may contaminate food after it has been cooked or processed.

In its 2011 annual report, the OzFoodNet network, established by the Commonwealth Department of Health, estimated that 4.1 million domestically acquired cases of foodborne gastroenteritis occur annually throughout Australia, costing an estimated $1.2 billion per year. In 2014, the network reported 461 gastroenteritis outbreaks in institutional settings likely to be due to person-toperson transmission of viral gastroenteritis in NSW. The outbreaks affected 7,080 people.

In this issue we put food safety under the microscope – our feature Food Safety: a closer look at what we eat! by our trusty former PH&G editor, Steven Carruthers, is a timely reminder to all of us about the importance of observing strict food hygiene protocols to avoid foodborne illnesses. From growers to wholesalers, retailers and consumers – the integrity of the food safety chain depends on us all!

One Australian, industry-led organisation putting food safety front and centre is Freshcare. Freshcare was developed by the fresh produce industry, in response to the need for a practical, cost-effective, industry focused food safety program.

Now in its 17th year of operation, Freshcare adopts a practical approach to helping growers and packers provide an assurance to customers that not only has their produce been grown sustainably but also is safe to eat.

www.hydroponics.com.au ISSN 2202-1485

Enjoy this issue!

Christine Brown-Paul Practical Hydroponics & Greenhouses . January . 2017. 3

A Magazine for

PRACTICAL

PONICS

Commercial Growers

Advertising Inquiries Tel: +613 9432-5428 marklewis@hydroponics.com.au

TRADE DIRECTORY Ace Greenhouses ................. 35 Autogrow.............................65 Bioline ................................ 41 Bluelab ...............................17 Ecogrow................................7 Exfoliators.......................... 11 Extrusion Technologies Int .....61 GOTAFE ...............................57 Graeme Smith Consulting .......21

& GREENHOUSES ISSUE 175 :: JANUARY 2017 :: THE COMMERCIAL GROWERS’ MAGAZINE

Features Food safety: . . . . . . . . . . . . . . . . . . . . . . 24 From harvest to sale, food hygiene protocols and temperature control are integral to food safety.

Freshcare update 2017 . . . . . . . . . . . . 36 Freshcare is an industry-led, cost-effective and not-for-profit food safety program.

Aussie invention helps feed Malaysia’s masses . . . . . . . . . . . . 44 Innovative water sanitation process helping to boost local farming and hydroponic sectors in Malaysia.

Getting in the zone . . . . . . . . . . . . . . . . 48 Foodpro 2017 comes to Sydney.

Towards 2020: greening our cities . . 58 Award for innovative project working to make Australia’s urban areas 20 per cent greener.

Growhard Australia ...............13

Don’t worry, be happy . . . . . . . . . . . . . 66 New research shows eating more fruit and veggies can increase people’s later happiness levels.

Haygrove .............................23

Practical

Pestech ................................9

New App for global greenhouse and hydroponic growers . . . . . . . . . . . 52 New industry resource designed to meet the needs of growers, researchers, hobbyists, and others.

GreenLife Structures ...............4

Powerplants ...................... IFC Prestige LED ........................53 Disclaimer The information contained in this magazine whether in editorial matter or in feature articles or in advertisements is not published on the basis that the Publisher accepts or assumes liability or responsibility to any reader of the magazine for any loss or damage resulting from the correctness of such information.

www.hydroponics.com.au

Food safety

Phosphorus: deficiency & toxicity . . . 54 Recognising deficiencies or excesses of mineral elements is key to diagnosing nutritional disorders.

Greening our cities

Don’t worry, be happy

Departments From the Editor . . . . . . . . . . . . . . . . . . . 3 News & Products . . . . . . . . . . . . . . . . . . 6 Reader Inquiries . . . . . . . . . . . . . . . . . 22 Cover: From producer to consumer, food safety is key to avoiding foodborne illnesses.

Freshcare update 2017 Practical Hydroponics & Greenhouses . January . 2017. 5

AUSVEG wElcomES bAckPAckEr tAx rESolUtion AUSVEG has welcomed the resolution of the damaging and hard fought ‘backpacker tax’ issue through the eleventh-hour deal between the Government, Greens and crossbench, which will finally see certainty for Australia’s hardworking growers with a compromise rate of 15 per cent.

AUSVEG is relieved that a number of parties and politicians have come

together to reach a deal, which effectively ends the 18-month saga that has significantly dented confidence in Australia as a backpacker destination.

“This outcome means that after 18 months of confusion and uncertainty, Australian growers can now finally move forward with certainty about the future of the working holiday maker program,” said AUSVEG CEO Simon Bolles.

“We are incredibly pleased to see this compromise finally rule out the

damaging 32.5 per cent tax rate that threatened our industry.”

“While we welcome the bipartisanship, which has brought us this compromise deal, the treatment of this issue should serve as an example of the need to ensure industry is involved in policy development from start to finish,” said Mr Bolles.

“The treatment of the backpacker tax issue is an indictment on our current Parliament, with growers seen to be held to ransom by political games until the last sitting day of the year.”

“This must never happen again. The farmers and growers of Australia deserve better.”

nEw FrUit Fly FAcility to combAt inFEStAtion

Photo courtesy Sunshine Coast Daily

6 . Practical Hydroponics & Greenhouses . January . 2017

A new $3.8 million fruit fly production facility has been opened

by Agriculture Minister Leon Bignell in Port Augusta. The facility is aiming to combat infestation of fruit flies by producing 50 million sterile males and release them in fruit fly infested areas hoping to lower their numbers.

By releasing the large number of sterile males, it is expected that the chances of successful reproduction of the pest will decrease. The minister explained, though, that it is just one of the methods they are using to prevent a full infestation.

“It’s really important we have lots of different approaches in protecting and promoting our horticultural sector in SA.” “We’ve seen [fruit fly] numbers build up across the border and the more fruit fly you have in neighbouring states, the bigger the risk there is of those incursions coming into SA,” he said. source: queenslandcountrylife.com.au

nEw mEtHoD to StEriliSE blUEbErriES US scientists have found a promising new way to sterilise

blueberries. The tasty blue fruit filled with antioxidants can also be a carrier of human norovirus, which causes food borne illnesses that can be difficult to cleanse out of produce without changing its texture and flavor. The new method uses a purple plasma, which reaches every part of the fruit, sterilising it thoroughly.

The work is “very promising,” says Peter Bruggeman, a mechanical engineer at the University of Minnesota in Minneapolis, who was not involved in the study. Plasma has an advantage over other sterilising technologies like ultraviolet radiation, he says, because the ionised gas can reach every nook in which norovirus might hide on the surface of the berries.

To keep produce clean, companies run water-quality tests and try to make sure their equipment is sanitised. In some cases, workers use chemical washes on fruit, which can leave behind toxic residues and do not remove some harmful pathogens like norovirus. Just a few infected berries can start an outbreak. The developers hope to have the device in producer’s hands in the next three to five years.

liGHt trAnSmiSSion oF wEt mAtEriAlS Recently, Wageningen University (WUR) in The Netherlands conducted research on measuring the light transmittance of wet greenhouse covering materials.

Normally, it is standard procedure for the horticultural industry to measure light transmittance on dry materials, however, transmittance changes (strongly) when water condenses on the inside of the material. Condensation on clear glass lowers the transmittance by a few per cent while condensation on diffuse increased transmittance with a few per cent.

“For example, transmittance of clear non-diffusing class usually decreases because the condensed droplets tend to reflect the light instead of transmit it, especially if the glass has a hydrophobic coating,” says a WUR researcher.

source: sciencemag.org

Practical Hydroponics & Greenhouses . January . 2017. 7

“With the introduction of diffuse glass and practical experiments that have been done with these materials it has become clear that the advantage lies not only in a better light distribution but also in an increased light transmission for wet conditions. In contrast to clear glass, not droplets are formed on diffuse glass because the condensate forms a layer that has an anti-reflecting effect which increases the transmission.

“Because a greenhouse is wet on the inside during the period of the year when sunlight is limiting, it is important to be able to measure transmission with a standardised protocol. Because the current light transmission protocols are based on dry measurements, a reliable and robust measurement protocol for greenhouse covers with condensate is being developed which will become available for horticultural industry,” the researcher said.

The protocol is based on real condensation, which occurs with the right combination of temperature and humidity and a material which is put at an inclination equal to a Venlo greenhouse cover.

The preliminary results show that condensation on clear glass lowers the transmittance by a few per cent while condensation on diffuse increased transmittance with a few per cent and that the measurement is reproducible.

DronES AnD robotS Robots and drones assist farmers In rural country areas of the USA, to assist farmers in their day-to-day tasks, robots are teaming up with drones, bringing to life a futuristic vision.

The Ida Bot is a ground robot that uses radio identification tags attached to trees navigate its routing.

For example, a farmer can input that trees four and seven need chemicals, and when the bot senses the appropriate tag in its vicinity, it will start spraying.

“It automatically, without human intervention, applies the chemicals, and it does so at very low pressure,” said project leader, Josh Griffin, assistant engineering professor at Northwest Nazarene University in Idaho, USA. “The chemicals go where we want them to go, and we never worry about any overspray.”

The bots communicate with drones scouring the skies. Carrying multi-spectral cameras to photograph vines and fruit trees, the

8 . Practical Hydroponics & Greenhouses . January . 2017

drones relay the data back to the bots to analyse, which trees need spraying. In the future, a vision system integrated into the bot will be able to capture fruit tree yield, vital information for farmers that want to inform suppliers of crop yields months in advance.

Ground-based robots have seen increasing interest due to their low speeds and ability to carry heavy loads. Starship Technologies has been exploring the use of a similar bot for last-mile deliveries in big cities, while Australia Post envisions ground drones helping mailmen complete their rounds. However, Ida Bot is different as it combines these advantages with an aerial element, meaning that in the confined space of a vineyard, the bot can call on the drone to provide greater accuracy during a chemical spray.

The robot is expected to cost relatively little with farmers benefiting from cost savings in other areas due to the Ida Bot’s efficiency.

Source: www.inverse.com

lead the organisation, and the industry more broadly, through a period of growth and prosperity in the years ahead, said AUSVEG chair Geoff Moar.

“I am confident the appointment of Mr Whiteside as CEO will be an important and exciting step forward for the industry as we work towards securing a more successful and profitable future for the country’s hard-working vegetable and potato growers.” source: goodfruitandvegetables.com.au

James Whiteside Photo courtesy newslocker nEw cEo For AUSVEG Former Incitec Pivot leader, James Whiteside has been announced as the new CEO for AUSVEG, the national body representing Australia’s vegetable and potato growers. Mr Whiteside has a long background in the agriculture industry and the company believes this means bright things for the vegetable and potato industries.

“The AUSVEG board is confident that Mr Whiteside is the most qualified person for the role and will

nASA wAntS SEVErAl in orbit lEttUcE HArVEStS Experiments on plant cultivation continue on the International Space Station. In August 2015, NASA astronauts tasted fresh lettuce grown in orbit for the first time; now the goal is to improve the performance of their small orchards. Specifically, they aim to obtain several harvests of each lettuce, which would entail more opportunities to consume fresh food for the crew and also more scientific material.

As explained by NASA on its website, astronaut Shane

Kimbrough is officially a part-time gardener in orbit, with groundbased support from Kennedy Space Center professionals.

Since 25 October, Kimbrough has been involved in a new stage of the so-called Veggie experiment, in which he is testing a crop technique called “cut-and-come-again”. It is based on the selection of only a few leaves of lettuce for consumption, or to use as scientific samples. The rest of the leaves and the nucleus of the plant are left intact so that they continue growing and producing more leaves, which will be harvested after about ten days. It is the first time that all cultivated lettuces have been grown simultaneously in space, stresses NASA. At first, an excess of water made their growth difficult, but now the first leaves have been harvested and they have been used entirely for the enjoyment of the astronauts, who consumed them in early December.

In total, four harvests of this generation of lettuces are expected.

The last will arrive around the New Year.

These types of experiments are primarily carried out with future

Practical Hydroponics & Greenhouses . January . 2017. 9

click & Grow

NASA lettuce

long-lasting missions in mind, including landing on Mars.

“These will require crew members to grow their own food, so understanding how plants respond to microgravity is an important step forward,” explains the US agency on the Veggie experiment portal, which not only studies the technologies and the productivity, but also the effects that the cultivation of plants has on the mood of the crew.

(Android) and App Store (iOS).

The desktop version can be accessed via e-gro.grodan.com.

Grodan e-Gro is the perfect platform for professional growers interested in expanding their possibilities and keeping control of their growing in real-time. Making precision growing accessible from anywhere.

See video below.

For further information on Grodan or any of the company’s other products and

Source: lavanguardia.com

services, contact Scott Featherston.

ExPAnDinG PoSSibilitiES witH E-Gro®

National Sales Manager directly by reply link to this email or on 0438 431 421.

New from Grodan, e-Gro is a mobile and desktop application that provides growers with the possibility to extract the maximum from their substrate. It’s easy to use and very accurate – and this is only the beginning, as features and functionalities of the app will be continuously upgraded. e-Gro is available in combination with Grodan slabs and the GroSens multi-sensor system. The app can be downloaded for free and is available in the Google Play 10 . Practical Hydroponics & Greenhouses . January . 2017

US-based company Click & Grow’s new Wall Farm line is a combination of a fully automated 57-plant, indoor smart garden, and a semi-automatic watering, 38-plant, indoor smart garden.

“The system is now available for purchase and is currently the most affordable on the market. The Wall Farm line will easily add fresh food to users’ diets and features Click & Grow’s proprietary NASA-inspired technology that takes the guesswork out of growing plants,” said a company spokesperson.

“It’s nanotech growing material is engineered to supply plants the right amount of oxygen, water and nutrients at all times. No pesticides, fungicides, hormones or any other kind of harmful substances are used in any of Click & Grow’s fresh homegrown plants.

“Best of all, the availability of the Wall Farm line brings to life Click & Grow’s mission to provide sustainable, clean and affordable food to all,” he said.

The line includes The Wall Farm and The Wall Farm Mini. The Wall Farm is an internet-connected system that comes with an app that allows growers to control light timing, monitor plant health and control water levels, while preset options are optimised for the

rEcorD nUmbEr oF FrUitS in nZ ScHoolS New Zealand Health Minister, Jonathan Coleman has said that this year’s Fruit in Schools initiative is turning out to be a huge success. He noted the positive impact it is making in over 547 schools.

“Children need to eat well in order to optimise their learning and that’s why Fruit in Schools is so beneficial to students,” said Dr Coleman.

“Staff at the school also take part to help encourage students to try new things and influence their healthy eating decisions.

“Fruit in Schools complements the Childhood Obesity Plan. New Zealand is one of the first OECD countries to have a target and a comprehensive plan to tackle childhood obesity.”

Following the Ministry of

An apple a day keeps the doctor away Education’s funding changes, all existing schools have remained in the Fruit in Schools program, with 77 others still eligible to participate.

As a result, a total of 547 schools

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across the country have seen the benefits in 2016, affecting about 103,000 students and around 12,000 staff in schools. source: scoop.co.nz

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Practical Hydroponics & Greenhouses . January . 2017. 11

FrEE - nEw FrUitSPottinG bUG GUiDE oUt now

average user to simply plug the system in and start growing. The unit is 53” x 15” x 82” to easily fit inside businesses and most homes, and is easy to assemble.

More information at: www.clickandgrow.com

lED liGHt AFFEctS PlAntS How DoES liGHt AFFEct PEoPlE, PlAntS AnD PAintinGS? Wageningen University in The Netherlands is running an EUfunded HI-LED project where advanced and innovative light engines are developed, based on full control of LED light for the application fields human health, museum lighting and greenhouse horticulture.

In this project, Wageningen University & Research is working on spectrally tunable light engines with added intelligence, low cost and a high efficiency for greenhouses.

Researcher Anja Dieleman of the business unit Greenhouse Horticulture of Wageningen Plant Research talks about this project in the video below.

A new handbook that outlines the latest, most effective ways for handling one of the horticulture industry’s most damaging pests is now available. Commissioned by Horticulture Innovation Australia using multiple industry levies and funds from the Australian Government, with co-investment and delivery by the New South Wales Department of Primary Industries (NSW DPI), Fruitspotting Bugs 2016 is packed with 40 pages of valuable information. Horticulture Innovation Australia chief executive officer John Lloyd said the guide is the culmination of five years of research by the NSW DPI with input from the macadamia, avocado, papaya, lychee, custard apple and passionfruit industries.

“This guide includes a great depth of information based on new research, which provides a better understanding of factors such as Fruitspotting Bug lifecycles, the development of new and targeted chemicals and improved monitoring techniques,” he said.

“It is a unique resource that takes into account the behaviours of the pest in key Australian

growing areas.”

Fruitspotting Bug is a major pest to tree fruit and nut crop types, and some vine fruit crops, through the coastal and sub-coastal areas of tropical and sub-tropical Australia.

It causes major damage and predominantly manifests as spots or cracks on fruit, or as splits, watersoaked marks or wilting in vegetative crops.

Lead researcher DPI Entomologist Dr Ruth Huwer said: “It was very interesting and a great challenge to lead such a complex and multidisciplinary research project.

“The fruitspotting bug management guide brings together a summary of the research and provides practical applications for growers.”

The guide includes information on: the appearance, feeding behaviours and lifecycle of the bug; how to be Fruitspotting Bug ready, including what to look for and how to monitor crops; management techniques including traps, chemicals, biological and cultural controls, and area-wide management.

The Fruitspotting Bugs 2016 handbook is available for free download at: http://www.dpi.nsw.gov.au/ __data/assets/pdf_file/0008/685169/ Fruitspotting-bugs-2016.pdf

Treetop nitida 5th instar female Photo Leonie Wittenberg.

12 . Practical Hydroponics & Greenhouses . January . 2017

lAUncHES SPEctrim™ rEtroFitS For comPEtitor PAckinG linES Compac is an Australian-based company leading the world in accurate, high-speed packhouse technology for the produce industry.

Compac is set to retrofit the Spectrim™ optical fruit-grading platform on competitor machinery.

Launched last year, the huge demand from packhouses across the globe has seen Compac’s new 11,000m2 Auckland headquarters being fully utilised, with around 500 lanes sold across USA, New Zealand, Australia, Europe, South Africa, South America and China.

Compac’s pipelines are used with apple, citrus, avocado, stonefruit and kiwifruit packhouses upgrading from Compac’s previous InVision system and packhouses looking to retrofit their packing lines.

“Initial adoption of Spectrim has significantly exceeded our forecast,” said Perry Sansom, Compac VP of Marketing & Product.

“Last year’s financial results saw Compac grow revenues by over 40 per cent. Since we launched Spectrim, we are on track to sell 75 per cent more lanes of blemish grading than the previous 12 months.

“We can aggregate high-value yield data with other sources, to provide

14 . Practical Hydroponics & Greenhouses . January . 2017

rich insights into the fresh produce supply chain,” he said.

Spectrim detects the quality of produce by taking around 500 high definition images of each piece of fruit that passes over the sorter. This detects the hardest to find external blemishes, and delivers grading, which that helps ensure the highest return from their crop.

Compac has dedicated a team to making the platform more widely available on competitor sorters.

The retrofits are planned for packers who have existing equipment that has not yet reached the end of its life. This upgrade gives access to newer blemish grading without packhouses having to replace their complete line.

Andrew McQueen, Product Manager at Compac explains how Spectrim has been designed as a platform, “It’s also future proofed, with the platform designed to allow customers to continuously update their system hardware while receiving frequent software updates to keep them at the cutting edge.”

More information at: www.compacsort.com

nExt GEnErAtion GrEEnHoUSES Researchers from North Carolina State University (NC State) and its public research facility, UNC-Chapel Hill, are launching a project to develop next generation greenhouses with built-in solar cells that make use of the entire spectrum of solar light.

“We know that plants don’t make use of all wavelengths of light – leaves reflect green and nearinfrared light,” said Brendan O’Connor, said Brendan O’Connor, primary investigator of the project and an engineering researcher who studies organic electronics.

mEDicinAl cAnnAbiS GrowS wEll UnDEr lED liGHtinG

“So we plan to make solar cells that absorb those unused wavelengths of light, but allow the remainder of the sunlight to pass through to the plants,” Mr O’Connor said.

“This would allow us to create greenhouses that generate electricity using solar power, without adversely affecting plant growth. We call the overarching concept the Solar Powered Integrated Greenhouse, or SPRING system.”

The project is supported by a fouryear, $3 million grant from a new National Science Foundation program called Innovations at the Nexus of Food, Energy and Water Systems (INFEWS).

The researchers also want to be able to fine-tune the solar cells to maximise their utility in different climates and complement plant growth. For example, the right solar cells could allow growers to better regulate temperature in greenhouses and cultivate plants more efficiently – using less water, for example.

“We envision a new, zero-energy farming system that drastically improves the efficiency of land use and water consumption. And making greenhouses more effective across a broader range of climates would allow farms to be located next to urban centres,” Mr O’Connor said.

Medicinal cannabis can be grown well in greenhouses under LED lighting. Some varieties of cannabis plants grown under LED lighting may even produce more medicinally active substances than if they had been grown under lighting that is just as intensive using SON-T lamps.

This was confirmed by a study conducted by Wageningen University & Research Centre in The Netherlands. The study also revealed that medicinal cannabis could be grown well under high lighting levels. The study was commissioned by Lemnis Oreon, a developer and producer of LED lighting concepts and PB Techniek, a supplier that caters to the international horticulture sector.

Experts in greenhouse technology at Wageningen University & Research Centre conducted a study in the spring of 2016 into the influence of cultivation conditions on the growth and yield of medicinal cannabis. The study measured, among other aspects, the quantities of Cannabidiol (CBD) and Tetrahydrocannabinol (THC) produced. Cannabidiol (CBD) is used in The Netherlands to treat such diseases as multiple sclerosis.

THC is used to combat and

alleviate medical conditions such as Tourette syndrome or therapyresistant glaucoma, and such complaints as weight loss, nausea and vomiting. The demand for medicinal cannabis is increasing strongly all over the world, while the demand for safe, reliable and efficient production methods is growing concurrently. With this study, Wageningen University & Research aims to contribute to the knowledge needed to achieve this.

The modern, high-tech systems and expertise used in the Dutch greenhouse horticulture industry will enable safe and efficient production methods to be realised for crops such as medicinal cannabis. The study has investigated the cultivation conditions under which medicinal cannabis plants thrive best, with special attention paid to LED lighting.

As there is insufficient information currently available about the cultivation of medicinal cannabis in greenhouses, the researchers at Wageningen UR also investigated other factors that influence cultivation, such as temperature, moisture and plant nutrients, as well as the incidence of pests and diseases. www.wur.nl/en/newsarticle/ Medicinal-cannabis-grows-well-underLED-lighting-.htm

Medical cannabis

Practical Hydroponics & Greenhouses . January . 2017. 15

FirE iS A PArt oF liFE on A FArm When used correctly, fire can be a useful low-cost tool for managing the land. However, as we head into bushfire season across the country, with dry and hot conditions, fire can be very dangerous. Quickly moving through forest and across properties destroying anything in its path.

According to SafeFarm, a program run by training company O’Train, as a property owner or manager it’s important to make sure you and your team are prepared and know what to do in the case of a bushfire.

“Minimise the risk to your property, equipment and team by making sure you have an evacuation plan to help your family and team get out safely,” said a SafeFarm spokesperson.

“It’s important to have an emergency plan – communications, survival and first aid kits; property access – make sure your local fire fighting crew can get their equipment into your property so they can defend it and; a mitigation plan to reduce the fuel for the fire around your home and structure.

“But having all this is place is of no benefit to your family or your team if they don’t know about it. Make sure

the people on your property know what to do, where to go and how to stay safe if they are unable to evacuate by providing them with training,” he said.

“Delivering bushfire training at the beginning of the season is a great way to make sure everyone knows what do in the upcoming season. It’s also a great way for the team to identify and discuss any mitigation that needs to take place as well as check supplies in first aid and survival kits,” said the spokesperson.

“Knowing how to prepare and respond in an emergency can make all the difference to a distressed person’s safety.

“This is why we have included an Emergency Response Module in our online HortCard and AgCard Safety Induction Program. We recommend that this module is also complimented with emergency response training specific to your property and local surroundings,” he said.

The online safety induction course can be completed anytime, anywhere or a course can be tailored to your property.

More information: SafeFarm 07 3040 3310 or visit: www.safefarm.com.au

SafeFarm - HortCard

HorticUltUrE nEw ZEAlAnD bAckS nEw bill The New Zealand Horticulture Export Authority (HEA) recently passed a bill and Horticulture New Zealand said it is pleased with the possible outcomes. The new bill is expected to increase the clarity around export market entry and exit, while also aiding the flexibility of multi-tier export licensing, which should benefit horticulture exporters, according to chief executive Mike Chapman.

“When we submitted on the Bill we asked for that clarity to encourage exports and tiered licensing to allow for market development and exploration,” Mr Chapman said.

“This is an enabling piece of legislation that modernises the Act of 1987; Horticulture New Zealand welcomes its passing.”

“Horticulture is going through a period of rapid growth and we need the support of Government to assist export growth. This new law creates more trade opportunities so that exporters can work together in a collective, through joint marketing, to achieve greater market penetration, volume, and high value sales,” he said.

“The HEA mechanism helps these exporters collectively navigate a trading environment that carries both risks and rewards and is particularly useful where an industry wants to establish a market presence in a completely new export destination.” source: scoop.co.nz

16 . Practical Hydroponics & Greenhouses . January . 2017

18 . Practical Hydroponics & Greenhouses . January . 2017

PrEciSion AGricUltUrE to brinG FooD Grown

by DronES, USinG SwArm intElliGEncE Drones will help farmers to map weeds in their field, and improve crop yields. This is the promise of a research project funded by ECHORD++ a European project that wants to bring the excellence of robotics research “from lab to market”, through focused experiments in specific application domains, among which is precision agriculture.

The project is called ‘SAGA: Swarm Robotics for Agricultural Applications’ and was recently presented at the Maker Fair held in Rome.

The project will deliver a swarm of drones programmed to monitor a field and precisely map the presence of weeds among the crops through onboard machine vision. Additionally, drones attract each other at weedinfested areas, allowing them to only inspect those areas accurately. This is similar to swarms of bees that forage the most profitable flower patches. In this way, the planning of weed control activities can be limited to high-priority areas, hence generating savings while greatly increasing productivity.

“The application of swarm robotics to precision agriculture represents a paradigm shift with a tremendous potential impact” said Dr Vito Trianni, SAGA project coordinator and researcher at the Institute of Cognitive Sciences and Technologies of the Italian National Research Council (ISTC-CNR).

“As the price of robotics hardware lowers and the miniaturisation and abilities of robots increase, we will soon be able to automate solutions at the individual plant level. This needs to be accompanied by the

nEw bioSEcUrity APP to HElP GrowErS

Australia’s (AHA) Executive Manager Biosecurity and Product Integrity Services, said that FarmBiosecurity It might not be as entertaining or was a great resource for producers addictive as some apps, but the new FarmBiosecurity smartphone app will on the go.

“The app is easy to use and allows help take your biosecurity planning to producers to take their biosecurity the next level. plan with them wherever they go, Available for both Apple and Android devices, the FarmBiosecurity even if there is no internet access. app is a free tool that allows livestock Users can also create as many plans as they like, which is helpful for those and crop producers to create their who have multiple properties or own personalised biosecurity plan.

Alison Saunders, National Manager production areas.

“Photos can also be attached as Horticulture at Plant Health Australia reminders for later actions or to let (PHA), says that the app is framed others know what activities need to around the six biosecurity essentials. be done. And, if you happen to spot “If you are wondering how to anything unusual while you’re out and implement biosecurity measures onabout, the emergency hotline farm, the six essentials are a good place to start. The app is based on the numbers for both plant and livestock producers are just a tap away,” Mr Farm Biosecurity Action Planner, so Rowland said. no matter how you prefer to do To download the FarmBiosecurity business, you will be able to create a app, simply search for plan and get started,” ‘FarmBiosecurity’ in the App store or said Ms Saunders.

Google Play. Those with a WindowsCreating a biosecurity plan on the based smartphone will also be app is easy. Simply select the actions catered for, with a Windows-ready that apply to you or type in your own actions. Your selections then become version of the app coming soon. For more information and instructions on a to-do list that you can share with how to use the app, go to the others or email to yourself and print out.

Download the app for free on Duncan Rowland, Animal Health Android and Apple devices.

Farm BioSecurity app

Practical Hydroponics & Greenhouses . January . 2017. 19

bEnEFitS oF SEmi-cloSED GrEEnHoUSE tEcHnoloGy Get Farming, an eNewsletter showcasing Australian agriculture technology, reports Australian vegetable growers can achieve greater productivity, increased energy efficiency and reduced pest pressure through the use of semiclosed greenhouse (SCG) technology.

According to 2014 Nuffield Scholar, Keshav Timalsena, growers are learning that European designs do not necessarily translate to local conditions.

Visiting leading greenhouse producers in Canada, the USA, Mexico, Brazil, Europe and New Zealand, Mr Timalsena researched the commercial viability of cutting edge SCG technology.

“Successful European growers use SCG to achieve a greater level of climate control, increasing energy efficiency while retaining more beneficial carbon dioxide (CO2) and excluding external pest and disease

vectors,” Mr Timalsena said.

Mr Timalsena is a senior grower manager for the Costa Group hydroponic tomato producers. The company has 30 hectares of production under glass and supplies major supermarket chains, producing over 12.6 million kilos of high-quality vine ripened tomatoes including large truss, cocktail and snacking tomatoes each year.

“While production efficiency has been significantly increased, the level of climate manipulation, fertigation and crop protection requires a large volume of costly inputs, which increase the cost of production,” Mr Timalsena said.

“There is also a growing public awareness of the environmental impact of input intensive farming that is forcing farmers to take a more sustainable approach to food production, and the semi-closed glasshouse concept is the future.”

Despite requiring significant outlays, Mr Timalsena says SCG

technology offers the perfect opportunity to modernise greenhouse production through minimising inputs and waste, leading to expansion and greater profitability.

“It will not be commercially viable for the new breed of tomato growers and potential investors to revamp existing mainstream greenhouses – they will need to plan for a state-ofthe-art semi-closed greenhouse with the latest infrastructure,” he said.

“SCG has a very clean environmental footprint as CO2 produced from burning natural gas is retained within the greenhouse, and this air is recycled and not released to the atmosphere as in typical glasshouse operations.

“All these factors – retention of heat and CO2, less chemical sprays, converting waste plant material to generate heat, methane gas and compost as by-products – provide growers with the opportunity to maximise productivity.” www.getfarming.com.au

Keshav Timalsena is a senior grower manager for the Costa Group hydroponic tomato producers.

20 . Practical Hydroponics & Greenhouses . January . 2017

nEw GrolinE mEtEr From HAnnA inStrUmEntS

Drone ability to work in large groups, so as to efficiently cover big fields and work in synergy. Swarm robotics offers solutions to such a problem”, says Dr Trianni.

Individual control and machine vision are deployed thanks to the expertise of the Farm Technology Group at Wageningen University & Research (The Netherlands). Swarm intelligence is designed at the already mentioned ISTC-CNR, leveraging their expertise to design and analyse collective behaviours in artificial systems. For the next year, these organisations will team up to produce and field-test the first prototype for weed control that uses swarm robotics.

Designed especially for hydroponic, aquaponic, and greenhouse growers who to test pH, EC, TDS and temperature, the Hanna Instruments GroLine H19814 is a combination meter that measures all four of these parameters.

“The GroLine HI9814 is waterproof, easy to use, and features Hanna’s exclusive QuickCal mode. While other meters on the market use two separate probes for pH and EC/TDS, are bulky, and have lower accuracy, the Hanna HI9814 delivers accurate results with one singular probe, is ergonomic, and stabilises and calibrates in about 30 seconds,” said a company spokesperson.

“The HI9814 GroLine waterproof meter lets you measure pH, electrical conductivity (EC), temperature, and total dissolved solids (TDS) in parts per million (ppm). It’s the ideal nutrient meter for a range of purposes in agriculture, horticulture, aquaponics, and hydroponics.

“The GroLine HI9814 is the most accurate pH/EC/TDS meter in its class and is one of Hanna

Instruments’ best selling products,” he said.

“With its affordable price and practical design, users of any level can professionally monitor pH, EC/TDS and temperature for just $199.” b Check out the video below to see the GroLine HI9814 in action now.

GroLine Nutrient Meter

Practical Hydroponics & Greenhouses . January . 2017. 21

Thanks for your letters

Rick Donnan

I have a few suggestions to help us better identify your problems, and hence give the most appropriate answers: • Some of your letters are very long. This is not a problem, but they will have to be edited down before publishing.

• Please keep your actual questions short, and limit yourself to one, or at most two, questions.

• Please comment as to whether you are a hobbyist or a commercial grower, and what crop you are growing.

• Please describe at least the basics of your system, especially whether you recirculate or not.

This is vital information, but often overlooked. Other useful information, if known, would be: media type, container size and depth, channel size, length and slope, solution volume per plant.

• For irrigation and nutrient questions, please describe your typical irrigation pattern over a day, plus how and when your solutions are made up. If you have had any analysis done, such as your raw water, please attach a copy.

• Include any extra information you wish.

Address your inquiry to: PH&G PO Box 225, Narrabeen, NSW 2101 AUSTRALIA Int: +612 9905 9030 Email: info@hydroponics.com.au

QUEStion.

Using ammonium to correct pH drift.

This is not actually someone’s question, but it is a problem met by many hydroponic growers both hobby and commercial.

Unfortunately, it is rarely mentioned in most hydroponic books and forums.

For growers using media based systems, pH drift is a significant change in pH between the dripper solution and the run-off solution. It is usually a rise in pH. For a water–based system without pH control, it is a change in pH with time, For a water-based system with pH control, while the pH remains steady, it results in the addition of an excess amount of acid. In turn this results in the nutrients in the recirculating solution getting out of balance.

So, how and why can ammonium be used to correct this drift?

AnSwEr root zone pH The important solution to consider when managing hydroponic systems is the solution around the root zone.

This applies to pH as much as to other properties such as EC, aeration, etc. Provided the root zone nutrient solution is of reasonable balance, plants take up what they require from that solution. Also the roots exude a wide range of substances. The end result is that the root zone solution balance is changing. These changes are quite likely to affect its pH. In a recirculating system, this change can be controlled by adding acid or alkali. However, this can have a down-side, in 22 . Practical Hydroponics & Greenhouses . January . 2017

that the added ions (such as phosphate from phosphoric acid) may push the nutrient further into imbalance. Also, this approach is not feasible for “free drainage” (nonrecirculating) systems. pH drift in the root zone solution can be controlled by adjustment of the ammonium ion content of the feed.

tHE PrinciPlES bEHinD tHiS ArE: Ammonium addition mechanism Two forms of nitrogen (N) are used in hydroponic solutions, namely, nitrate ions (NO3-) which are negatively charged ions (known as an anions) and ammonium ions (NH4+) which are positively charged ions (known as a cations). In contrast to most soils, which lock up ammonium ions, any NH4+ ions added to hydroponic solutions remain available and are taken up very much faster than the NO3- ions.

Under normal hydroponic conditions, the plant is taking up NO3- ions and remaining in electrical balance. If NH4+ ions are introduced into the solution, they are rapidly taken up by the plant. Therefore the plant compensates by exuding positively charged ions to maintain the electrical balance.

These are hydrogen ions, H+, the “acid” ion. Consequently the pH of the root zone solution will fall.

Therefore increasing the proportion of ammonium in the feed will result in a relative lowering of the pH. Reducing the proportion of ammonium in the feed will result in a relative raising of the pH. This applies to all systems whether recirculating or not. For example, the pH of your recirculating solution may be over 7 even though you have

been pulling your feed solution pH down to well below 6.

Increasing the ammonium in the feed should allow you to feed at about pH 6 and to maintain that level with time.

Adding ammonium Firstly, all commercial grade calcium nitrate contains a small proportion of ammonium. Its approximate formula is 5[ca(no3)2.2H2o].nH4no3.

Typical analysis is 14.4% N as nitrate ion and 1.1% N as ammonium ion, but check your label. Put another way, commercial calcium nitrate contains about 7% of its total N in the ammonium form.

Often more ammonium than this is needed. The only method if you use premixed fertiliser, and also the simplest method, is to add some ammonium nitrate. This is now only available as a solution because the solid is a security banned chemical used in explosives. A 50% concentrate contains about 9% N as NO3- and 9 % N as NH4+. Adding ammonium nitrate will obviously increase the relative proportion of nitrogen in the feed.

Donâ&#x20AC;&#x2122;t overdo the change! Try adding 4 ml of ammonium nitrate concentrate for every 100 grams of total fertiliser.

Allow up to several days for the change to take effect. If this change is not sufficient, increase in steps up to a total of 12 ml per 100 grams total fertiliser. While it is possible to go higher you need to take care if you do this. An alternative is to add increments of 4 grams of ammonium sulphate per 100 grams total fertiliser.

Note that this is not a once-off dosage. The change remains permanent until you need to make any further adjustment due to trends in the system pH. It is most commonly needed in the early vegetative stages of growth when there is a high uptake of nitrate anion. When the crop gets into the fruiting stage the uptake swings more to potassium cation and the need to add ammonium reduces.

not too high High levels of ammonium can be toxic to plants, especially causing root death. Also too high a level of added nitrogen will lead to soft growth. Up to 10% of the total nitrogen in the ammonium form is safe for most plants, dependant upon their stage of growth. It is very risky to go above 20%. Your calculated figure should include the ammonium that comes in the calcium nitrate. b RD

From wikiPEDiA, tHE FrEE EncycloPEDiA Ammonium nitrate is a chemical compound, the nitrate salt of the ammonium cation. it has the chemical formula nH4no3, simplified to n2H4o3. it is a white crystal solid and is highly soluble in water. it is predominantly used in agriculture as a high-nitrogen fertilizer. its other major use is as a component of explosive mixtures used in mining, quarrying, and civil construction. it is the major constituent of AnFo, a popular industrial explosive which accounts for 80% of explosives used in north America; similar formulations have been used in improvised explosive devices. many countries are phasing out its use in consumer applications due to concerns over its potential for misuse.

Practical Hydroponics & Greenhouses . January . 2017. 23

FOOD SAFETY

â&#x20AC;Śfrom paddock to patient

From harvest to distribution and sale, food hygiene protocols and temperature control are integral to food safety. whether in a restaurant environment or hospital kitchen, adherence to these factors is critical to avoid foodborne illnesses.

by StEVEn cArrUtHErS

Commercial kitchens use coloured cutting boards to avoid cross-contamination of food items.

Plating and traying is a hand assembly task. Meals are prepared for individual patients according to menu selections.

Since stepping down as former managing Editor of PH&G, i suffered a minor heart event, resulting in a short hospital stay and prompting me to rethink my sedentary lifestyle. once i left hospital, however, i took on a position working as a kitchen hand at a private hospital somewhere on the northern beaches of Sydney. the hospital is a major provider of surgery, rehabilitation and medical services. After 25 years as a horticulture editor and magazine publisher, i knew it was time to make a lifestyle change, from sitting in a chair day after day to engaging in increased physical activity. Although my colleagues and friends were concerned about my dramatic lifestyle change, i reassured them i would be in the right place should i have a heart attack! i was saving my life, i told them.

A few weeks into the job, I visited my cardiologist who was pleasantly surprised at my positive health results, and encouraging of my lifestyle change. At age 65, my new job was never intended as a career change; more a pathway to better health.

For the first two weeks, the physical demands on my body were tortuous. At the end of the day I would go home and collapse in the lounge-room chair from exhaustion; and early nights, ready to ‘turn to’ the next morning to prepare and deliver patient meals, collect and wash dirty trays, pots, pans, crockery and cutlery, and prepare the kitchen for the afternoon shift. The chef had more than an inkling I had never worked in a commercial kitchen before.

26 . Practical Hydroponics & Greenhouses . January . 2017

Everything I’ve heard about chefs is true – their moods can change in a moment, from ‘don’t waste my time’ to explosive outbursts for infractions in the kitchen. Few possess people skills. It’s their turf and God help anyone who makes mistakes. It was a fast learning curve. You are a marked person if you don’t meet pressing timelines, or approve of the chef’s latest creation – the kitchen taste test is a chef’s ritual in many commercial kitchens; a final test of one’s culinary skills.

As the weeks passed, my energy levels and flexibility increased. My body soon adjusted to the physical demands of the job – bending, stretching, lifting and walking the long corridors delivering and collecting meal trays. I was finally making my timelines.

I quickly learnt that the job is not just about operating a commercial dishwasher, but also storing and handling fresh food, plating and traying cold and cooked meals, and maintaining temperature protocols for both hot and cold foods. I was an integral part of the team responsible for the safety of patient meals, many with special dietary requirements. Any breach of food safety protocols can have serious consequences in any environment, especially in a hospital, aged care home or child care centre.

FooDbornE illnESSES In Australia, state and territory health departments conduct surveillance for between 10 and 15 different diseases that may be transmitted through food. The

most common foodborne illnesses are linked to campylobacter, salmonella, shigella, Escherichia coli, listeria and hepatitis A bacteria, and noroviruses (gastroenteritis).

Food poisoning develops as a result of eating or drinking something, which is contaminated, usually by bacteria, although this can include toxins and parasites.

Gastroenteritis or ‘stomach flu’ is caused by a viral infection, which accounts for the majority of cases – other cases are caused by bacterial infection and parasites. There are also many foodborne cases of injury from ingesting foreign matter. A ‘foodborne outbreak’ is defined as an incident where two or more persons experience a similar illness after consuming a common food or meal and analytical epidemiological and/or microbiological evidence implicated the food or meal as the source of illness.

In its 2011 annual report, the OzFoodNet network, established by the Commonwealth Department of Health, estimated 4.1 million domestically acquired cases of foodborne gastroenteritis occur annually throughout Australia, costing an estimated $1.2 billion per year. In 2014, the NSW network reported 461 gastroenteritis outbreaks in institutional settings likely to be due to person-to-person transmission of viral gastroenteritis.

The outbreaks affected 7,080 people. Of these outbreaks, 214 (46.4 per cent) occurred in aged care facilities (average 20 cases per outbreak), 190 (41.2 per cent) in childcare centres (average 12 cases per outbreak), 53

(11.5 per cent) in hospitals (average 12 cases per outbreak), two (0.4 per cent) in military facilities (average 12 cases per outbreak), one (0.2 per cent) in schools (four cases) and one (0.2 per cent) in a camp facility (32 cases).

The latest OzFoodNet quarterly report (between January and March 2016), records 525 people were affected by foodborne or suspected foodborne outbreaks in NSW, of whom 45 were hospitalised. Nine outbreaks identified salmonella as the causative agent, three were norovirus, two were scombroid fish poisoning, one shigella sonnei, one listeria monocytogenes and the remaining six were of unknown aetiology.

In the same period, a total of 161 outbreaks of suspected viral gastrointestinal illness in institutions were reported in NSW, affecting at least 2,331 people.

This represents an increase of 38 per cent compared to the five-year mean number of outbreaks reported during the same quarter from 2011 to 2015. Of the 161 outbreaks of probable viral gastroenteritis, 100 (62 per cent) occurred in child care centres, 49 (30 per cent) in aged care facilities, nine (six per cent) in hospitals and three (two per cent) in other facilities.

Since then, NSW has been in the grip of a gastroepidemic with 56 outbreaks recorded in the month of June across places such as childcare centres, aged care facilities and hospitals, which health authorities conceded likely under-represented the true extent of the problem. Of these, norovirus was detected as the cause in 10 outbreaks.

Practical Hydroponics & Greenhouses . January . 2017. 27

A typical small working hospital kitchen.

Clearly, gastro outbreaks are on the rise. NSW Chief Health Officer, Dr Kerry Chant, said viral gastroenteritis is highly infectious and often spread via direct contact with an infected person.

“These outbreaks are mostly caused by infection with a virus – most often norovirus or rotavirus – and spread easily from person to person, particularly if hands are not carefully washed after using the toilet or attending to nappy changes,” Dr Chant said.

“People who are sick with gastroenteritis should not visit hospitals or aged care facilities to avoid spreading the virus in vulnerable settings. If your work involves handling food, or looking after children, the elderly or patients, do not return to work until 48 hours after symptoms have stopped,” she said.

In a hospital environment, infected health care workers are required to produce a medical certificate clearing them of gastro before returning to the workplace.

Additionally, visitors are discouraged from bringing food into the hospital for patients, to eliminate foodborne illnesses from an outside source.

From the media, and almost daily, one hears of food handling failures with the most notable outbreaks of noroviruses occurring on luxury cruise ships. Still fresh in the minds of many are the hepatitis-A contamination from imported frozen berries in mid-2015 that infected 28 people, and microbial (salmonella) contamination in 28 . Practical Hydroponics & Greenhouses . January . 2017

pre-packaged salad leaves in February 2016 that also infected 28 people.

Campylobacter, salmonella, shigella, Escherichia coli, listeria, hepatitis A and noroviruses share similar diarrheal symptoms. They are also spread similarly, and all are highly infectious.

Noroviruses are spread from the vomit or stool (faeces) of an infected person or animal. They are spread through: • direct contact with vomit or stool of an infected person • person-to-person contact, for example shaking hands with someone who has been sick and has the virus on their hands • airborne particles when people vomit.

• contaminated objects • contaminated food or drink – oysters and other shellfish can sometimes become contaminated with norovirus from dirty water “We call it [gastro] a two-bucket virus because it’s diarrhoea and vomiting and you’d certainly feel unwell while you’ve got it,” said Dr Mike Catton, the director of the Victorian Infectious Diseases Reference Laboratory and co-deputy director of the Doherty Institute for Infection and Immunity, a joint venture between the University of Melbourne and the Royal Melbourne Hospital.

For most people, the vomiting and diarrhoea

symptoms would be expected to last between one and two days. Those at most risk are the elderly, young or immuno-compromised.

“Generally, it’s a pretty brief disease for most people,” Dr Catton said.

“The peak infectious [period] continues for a day or two after that and that’s why the advice for cases is to not prepare food or to go to their work as a healthcare worker or as a childcare worker.”

There is no drug or vaccine to prevent the virus, so Dr Catton said hygiene, especially hand washing is vital.

nEw noroVirUS StrAin An analysis by the Victorian Infectious Diseases Reference Laboratory identified a new strain of norovirus in mid-2016. Previously, the emergence of new strains of norovirus has led to an increase in the number of cases and outbreaks due to a lack of immunity to the specific strain.

Norovirus is the most common cause of viral gastroenteritis, affecting people of all ages; however, certain groups are at higher risk, particularly those in aged care facilities, child care centres and hospitals.

“Norovirus is known to cause at least 65 per cent of gastroenteritis outbreaks affecting settings like these in Victoria,” said Professor Charles Guest, Victoria’s Chief Health Officer.

croSS-contAminAtion in tHE kitcHEn One of the most common causes of food-related illness is cross-contamination, or the transfer of harmful bacteria from one food product to another by way of contaminated tools, equipment or hands. In many cases of cross-contamination, cutting boards are a prime culprit. For that reason, commercial kitchens use separate, colour-coded cutting boards for different foods. It is a great way of preventing cross-contamination.

Above are the meanings of the colours for different chopping boards, which may vary slightly between food businesses.

Practical Hydroponics & Greenhouses . January . 2017. 29

In a recent study published in the American Journal of Infection Control, University of NSW professor MaryLouise McLaws reports three in four infections can be prevented. She found that hand hygiene compliance rates at one major Sydney tertiary hospital are as low as 30 per cent, making a mockery of the Government’s claim that compliance rates among doctors, nurses and other staff are 85 per cent. These findings support a 2014 University of NSW study, which found that 71 per cent of public hospitals do not perform to the required hand hygiene levels.

“If it was me or my relative in a hospital bed, I would be asking every nurse or doctor who went to touch me: ‘Have you used the alcohol-based hand rub?’ “Prof McLaws recently told the Sunday Telegraph.

FooD SAFEty in tHE HoSPitAl kitcHEn

In a hospital environment, hand hygiene involves washing hands with an alcohol-based solution.

“As is common with many viruses, norovirus can mutate (change) and, through routine surveillance from our public health laboratories, we know it does so frequently.

“Occasionally, the virus changes to become so different that the community has no effective immunity. This means that everyone who comes into contact with it is very susceptible to illness; whether contact is with faeces of an infected person or by being close to an infected person who is vomiting,” Professor Guest said.

Based on years of experience monitoring new norovirus strains, the researchers think that this new strain is genetically different enough to cause an epidemic.

HAnD HyGiEnE The first line of defence in the prevention of infection is hand hygiene. It involves washing hands with soapy water or using an alcohol-based hand rub. The hospital protocol identifies ‘Five Moments for Hand Hygiene’ – before touching a patient, before a procedure, after a procedure or body fluid exposure risk, after touching a patient, and after touching a patient’s surroundings. This is consistent with National and State infection control related policies and procedures as well as Australian Standards.

30 . Practical Hydroponics & Greenhouses . January . 2017

In a hospital environment, hygiene is critical. Hair nets, aprons and sanitary gloves are standard dress in the kitchen. Meals are usually prepared beforehand and cooled before reheating and serving. When plating unheated cooked food, clean utensils are used for placing each item on the plate, to prevent cross-contamination.

When the trays are complete, according to patient menus, they are stacked in a mobile hotbox and heated to 75 degrees Celsius, along with a sample plate to test the temperature of the meal before leaving the kitchen, and again on its return. Meals are only reheated once and spare meals are discarded.

To test the meal temperature a probe is inserted into the centre of the thickest part of meat, fish and poultry dishes. The minimum temperature before leaving the kitchen is 65 degrees, but a good chef will not accept anything less than 70–75 degrees, a safety margin for instrument error. The temperature of the sample plate on its return to the kitchen is an indication of the performance of the hotbox – delivery timelines are important to ensure patients receive meals within temperature guidelines. A lapsed protocol anywhere along the food chain can result in foodborne illnesses.

From PADDock to PAtiEnt From a fruit and vegetable perspective, food safety starts in the paddock. Hygiene is a key element in the food safety program with hand hygiene no less important during harvest and processing than it is in a restaurant or hospital kitchen.

Another key element is low temperature control, to slow down the growth of micro-organisms and the rate of chemical (including enzymic) changes in fresh produce as it passes through the distribution chain. Food Standards Australia New Zealand (FSANZ) Standard 3.2.2 Food Safety Practices and General Requirements sets out specific food handling controls related to the receipt, storage, processing, display, packaging, transportation, disposal and recall of food. The requirements also relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising and maintenance of the food premises and equipment within the premises. If complied with, these requirements are designed to ensure that food does not become unsafe or unsuitable.

Food Standards Australia New Zealand is an independent statutory agency established by the Food Standards Australia New Zealand Act 1991 (FSANZ Act).

The agency is part of the Australian Government’s Health portfolio.

There are two other Food Safety Standards: Standard 3.1.1 Interpretation and Application and Standard 3.2.3 Food Premises and Equipment. These Standards apply to food businesses in all States and Territories in Australia.

The Standards and the Code are available on the FSANZ website (www.foodstandards.gov.au).

cHEmicAl contAminAtion Consumers need to be assured fresh food is free of chemical residuals, which can cause systemic illnesses.

Growers may use low-grade chemicals in the growing and post-harvesting processes to control pests and disease.

Produce that passes through the Australian Central Markets is subject to MRL (Mean Residual Level) tests – MRL is defined as the highest concentration of a chemical residue that is legally permitted or accepted in a food. MRLs for all foods sold in Australia are listed in Schedule 20 of the Food Standards Code, a statutory standard administered jointly by FSANZ and the Australian Pesticide and Veterinary Medicines Authority (APVMA), the Australian government authority responsible for the assessment and registration of pesticides and veterinary medicines.

In Australia’s Central Market system, wholesalers and their growers support FreshTest, an Australian Chamber of Fruit and Vegetable Industries (trading as Fresh Markets Australia) initiative to provide low cost MRL and microbial testing. The tests are confidential and are used for verification for food safety and quality

FooD At HomE: cookinG mEAt AnD PoUltry Different meats require different cooking temperatures to destroy harmful bacteria.

For example, a steak need only be seared on the outside and can be rare inside, while minced meat must be carefully cooked to destroy bacteria. That’s because minced meat has far greater surface area than steak and the inside has been exposed to the atmosphere, and is therefore at greater risk of bacterial contamination.

One way is to simply cook minced meat, sausages and poultry right through to the centre. No pink should be visible and juices should run clear.

Using this method should ensure your meat and poultry is free from harmful bacteria, although what constitutes ‘pink’ and ‘clear running juices’ might differ from person to person, and colour is not always a reliable indicator. It’s a good idea to invest in a food thermometer and use it.

USinG A tHErmomEtEr Simply insert the probe portion of the thermometer into the cooked/cooking meat and note the temperature on the dial.

Different foods require different cooking temperatures to destroy bacteria, which is why a thermometer is such a handy addition to the kitchen. It is important you don’t put the thermometer into the oven with cooking meat unless the manufacturer states this is acceptable. where to place the meat thermometer: Poultry - insert the thermometer into the inner thigh area near the breast of the chicken or turkey, but not touching the bone.

Ground meats and poultry – the thermometer should also be placed in the thickest area of ground meat or poultry dishes like meatloaf.

Beef, pork, lamb, veal, ham – roasts, steaks or chops – insert the thermometer into the centre of the thickest part, away from bone, fat and gristle.

Casseroles and egg dishes – the thermometer should be inserted into the thickest portion.

Source: NSW Primary Industries Food Authority

Practical Hydroponics & Greenhouses . January . 2017. 31

Cleanliness and hygiene in a hospital kitchen are paramount.

assurance systems. Since its introduction in December 2001, FreshTest has grown to become the largest and most comprehensive horticultural residue-testing program undertaken in Australia, testing over 55,000 samples across 240 products. It continues to grow as more industry participants make use of the facility.

Fresh Markets Australia is the national organisation representing each of the six Market Chambers, which themselves are organisations representing fruit and vegetable wholesalers located in each of Australia’s six central markets – Brisbane, Sydney, Melbourne, Adelaide, Perth and Newcastle. In total, the organisation represents over 430 market wholesaling businesses.

These businesses are involved in the sale of some 50-60 per cent of fresh produce sold across Australia in servicing the requirements of fruit and vegetable retailers, secondary wholesalers/provedores, foodservice industry businesses, processors, exporters and the public. Over 15,000 growers supply to businesses within the Central Market system. The total turnover of businesses exceeds some $7 billion annually.

Growers and wholesalers in the Central Markets system also support the Freshcare program, which is widely accepted as a practical, industry focused, food safety and quality program. Freshcare is ‘owned’ by twenty-five peak horticulture industry bodies, including Fresh Markets Australia and AUSVEG, which represents Australian potato and vegetable growers. To 32 . Practical Hydroponics & Greenhouses . January . 2017

become Freshcare certified you must first successfully complete and pass an audit, which is undertaken during the harvest period.

Most central market growers and wholesalers support uniform product standards such as FreshSpecs, another Fresh Markets Australia initiative, which identifies the general appearance criteria, major defects and minor defects for each commodity. Consignment criteria referenced in traders’ terms of trade or Horticulture Produce Agreements are also specified, including storage and receival temperatures for each commodity.

Growers who supply directly to supermarkets are also required to meet food safety and quality assurance criteria; but for the purpose of this article, fresh produce that arrives at the hospital kitchen is supplied by secondary wholesalers/ provedores that source their produce from the Central Markets.

brokEn linkS Despite the many checks and balances there are broken links in the food safety chain. For example, smoothskinned fruit such as watermelon, honey and dew melons, and vegetables such as celery, broccoli, cauliflower and other ground and hydroponically grown fruit and vegetables often arrive at this hospital kitchen with soil and other matter attached to the produce. In a commercial kitchen, fresh produce is washed using an antimicrobial fruit and vegetable treatment. Rockmelon

Undercooking meat, poultry and other foods can be dangerous.

is not on this hospital’s menu, because dirt and other contaminants on the textured skin are harder to remove – time is precious in a hospital kitchen and removing rockmelon from the menu eliminates the risk of cross contaminating the flesh during the slicing process.

Herbs and leafy salads such as mesclun are not immune from soil and other visible and invisible matter, even though they have been washed and spun dried in the post-harvest process. Ozone, UV radiation, chlorine and other disinfection methods, used to treat washing water to eliminate harmful micro-organisms, do little to remove foreign matter. In a hospital environment, leafy salad greens are triple-washed before consumption.

Another weakness in the food safety chain is wax boxes used to deliver fresh produce to commercial kitchens.

Wax boxes are meant to be ‘one-time’ use, but they are frequently recycled uncleaned, increasing the risk of cross contamination. Not only are they a food safety risk, they are an environmental problem. The industry has yet to come up with an easy solution to dispose of wax boxes.

They don’t break down in landfill where they produce methane gas, a major contributor to global warming. Nor can they be recycled with cardboard or incinerated.

FinAl rEmArkS Going back to the bottom of the employment ladder has been a sobering experience. I have learnt much about food safety protocols in a hospital kitchen. All staff,

including kitchen hands, catering maids and housekeepers, attend regular training classes that focus on infection control, food safety, manual handling (lifting and bending), basic life support, safe handling of chemicals, fire alarm response and evacuation procedures, among many other topics relevant to a hospital environment.

My experience as a kitchen hand has given me an insight into the preparation of patient meals to avoid foodborne illnesses. The foundation of the commercial kitchen culture is based on proper sanitation and infection control practices, as well as food temperature control from delivery through to storage, preparation, cooking and consumption.

Hospital meals have a reputation for blandness, but not at this private hospital where they are nutritious and tasty. The meals are the hot topic of conversation among patients during rehabilitation clinics, where they swap recommendations for the following day’s menu selection.

Specific requirements prevent the use of chilli and hot spices to flavour dishes, which is a challenge for any chef to produce tasty meals.

I have been inspired by my co-workers in the hospital catering team. Kitchen hand and catering maid jobs are challenging occupations, roles that require knowledge of cleanliness, food preparation and food safety. They also require physical fitness. These workers not only assist cooks or chefs within a working kitchen, they also Practical Hydroponics & Greenhouses . January . 2017. 33

REFERENCES: Abelson P, Potter Forbes M, Hall G. The Annual Cost of Foodborne Illness in Australia. Canberra: Australian Government Department of Health and Ageing; 2006.

Brown-Paul, C. A fine balance, Retail Pharmacy, Sept 2016.

Business recycling. Waxed cardboard. http://businessrecycling.com.au/recycle/cardboard-waxed Department of Primary Industries Food Authority. http://www.foodauthority.nsw.gov.au/foodsafetyandyou/food-athome/cooking-temperatures Food Standards Australia New Zealand (FSANZ).Revised Food Standards Code, 1 March 2016. http://www.foodstandards.gov.au/code/Pages/default.aspx Fresh Markets Australia. FreshSpecs. http://freshmarkets.com.au/fresh-specs/ Fresh Markets Australia. FreshTest. https://www.freshtest.com.au/ Freshcare. Food Safety & Quality. https://www.freshcare.com.au/standards/food-safety-quality/ Kirk M, Glass K, Ford L, Brown K, Hall G. Foodborne illness in Australia: Annual incidence circa 2010. Canberra, ACT: National Centre for Epidemiology and Population Health, Australian National University; 2014.

McLaws, Mary-Louise. Our health care workers need more than infection prevention best practice while caring for patients with novel and highly pathogenic infections, 14 November 2016.

American Journal of Infection Control. http://www.ajicjournal.org/article/S0196-6553(16)30908-7/pdf NSW Government. Norovirus fact sheet. http://www.health.nsw.gov.au/Infectious/factsheets/ Pages/Norovirus.aspx

Source: NSW Primary Industries Food Authority wash, peel and prepare food and help to prepare dishes.

They wash and clean utensils and dishes and benches that are used in the kitchen. They also sort and store foodstuffs, dispose of rubbish, organise the laundering of linen and clean various food preparation equipment and floors. They are key people in the commercial kitchen food safety program.

I have aimed this article as much towards the kitchen hand and catering maid in a commercial kitchen, as the grower and wholesaler/provedore of fresh fruits and vegetables – from paddock to patient.

The integrity of the food safety chain depends on us all! b 34 . Practical Hydroponics & Greenhouses . January . 2017

NSW Primary Industries Food Authority, Cooking temperatures. http://www.foodauthority.nsw.gov.au/foodsafetyandyou/food-athome/cooking-temperatures OzFoodNet – Monitoring the incidence and causes of diseases potentially transmitted by food in Australia: annual report of the ozfoodnet network, 2011. http://www.health.gov.au/internet/main/publishing.nsf/Content/c da-cdi3902-pdf-cnt.htm/$FILE/cdi3902g.pdf OzFoodNet — Enhancing Foodborne Disease Surveillance across Australia. NSW 2014 OzFoodNet Annual Report. http://www.health.nsw.gov.au/Infectious/foodborne/Documents/ NSW-ofn-annual-report-2014.pdf OzFoodNet—Enhancing Foodborne Disease Surveillance Across Australia. First Quarter Summary, January - March 2016 NSW. http://www.health.nsw.gov.au/Infectious/foodborne/Documents/ NSW-1st-quarterly-report-2016.pdf Pike, B. Filfthy hospitals killing sick, Sunday Telegraph, 6 Nov 2016.

The Department of Health, Appendix 2: Public fact sheet on norovirus gastroenteritis. http://www.health.gov.au/internet/publications/publishing.nsf/Co ntent/cda-cdna-norovirus.htm-l~cda-cdna-norovirus.htm-l-app2

Practical Hydroponics & Greenhouses . January . 2017. 35

UPDATE 2017

Freshcare was developed by the fresh produce industry, in response to the need for a practical, cost-effective, industry focused food safety program. Based on Good Agricultural Practice (GAP), Freshcare was designed to allow it to be implemented by all grower businesses, regardless of crop, size and location. Freshcare continues to operate as an industry-led, not-for-profit program.

36 . Practical Hydroponics & Greenhouses . January . 2017

over the last 16 years, the Freshcare Food Safety & Quality standard has undergone regular reviews, to ensure it remains relevant to industry and complies with the requirements of its many users including growers, packers and the processing, retail and export market sectors. Freshcare Environmental standards were developed in 2006 and service both the fresh produce and wine grape sectors.

Now in its 17th year of operation, Freshcare’s practical approach to helping growers and packers provide an assurance to customers that their produce is safe to eat and has been grown sustainably, has seen over 5,500 fresh produce and wine grape grower businesses adopt the program, making it Australia’s largest and most widely adopted on farm assurance program.

FrESHcArE FooD SAFEty & QUAlity moVES to AccrEDitED cErtiFicAtion Since its launch in July 2000, Freshcare has operated as a private industry standard, a structure that up until now has been adequate to meet the requirements of all stakeholders.

However, for Freshcare to remain an approved standard in the fresh produce sector, the program now needs to operate under a more formal structure of Certification Body approval and compliance, as an accredited certification.

Under accredited certification, an independent ‘check of the checkers’ takes place to provide a greater certainty and consistency of process. Thus ensuring that all Certification Bodies audit their clients consistently, in accordance with Freshcares’ clearly defined standards, in an impartial manner and always on the basis of evidence; with the auditors from those accredited Certification Bodies required to formally demonstrate competence to audit to that agreed standard.

While much of the rigour enforced through accredited certification was already in place when Freshcare operated as a private scheme (Certification Body performance were reviewed, auditor competencies set and audit reports checked) the independent recognition of the process through accreditation is key to the ongoing acceptance of Freshcare as a certification standard.

In February 2017 the Freshcare Food Safety & Quality Practical Hydroponics & Greenhouses . January . 2017. 37

Standard (FSQ) was approved by JAS-ANZ* to operate as an accredited standard under ISO/IEC17065:2012; all Freshcare FSQ certificates will transition to accredited certification by mid-2017 as individual audits fall due. *JAS-ANZ – The Joint Accreditation System of Australia and New Zealand Accreditation: verifies that a Certification Body has an appropriate management system in place to ensure they manage an agreed certification process, consistently and in accordance with agreed criteria. certification: is the process through which a Certification Body confirms a participating business has the appropriate systems in place to demonstrate compliance with the requirements of the Freshcare standard.

FrESHcArE bEncHmArkinG to tHE GlobAl FooD SAFEty initiAtiVE (GFSi) A key driver in Freshcares’ move to accredited certification is the retailer driven requirement for Freshcare to be benchmarked to the Global Food Safety Initiative.

The Global Food Safety Initiative (GFSI), provides an international ‘benchmark model’ against which other standards can be assessed. The GFSI process enables customers to accept fresh produce from suppliers with any food safety system that is recognised as equivalent to GFSI - knowing that an agreed standard of compliance will have been achieved.

Already in Australia, GFSI benchmarked systems are required for direct supply to both Costco and ALDI. This requirement is likely to extend to all major customer groups, initially for direct supply, but ultimately, in time, 38 . Practical Hydroponics & Greenhouses . January . 2017

for indirect supply from farm level – so Freshcare needs to be prepared.

Now an accredited certification, Freshcare has achieved the first step on the path to GFSI benchmark status; the next step is to submit a draft benchmark document to GFSI for review. However, the full benchmark cannot be submitted until early 2017, when Freshcare has operated as an accredited certification for at least 12 months. If everything goes to plan, Freshcare hopes to be fully GFSI benchmarked by mid-late 2017.

FrESHcArE StAnDArDS – nEw EDitionS In 2016, Freshcare launched the fourth edition of its Food Safety and Quality Standard (FSQ4), and the third edition of the Freshcare Environmental Standard (ENV3).

The new standards are more practical and streamlined, have a better structural alignment and have improved access to guidance material.

All audits from the 1st January 2017 must be undertaken to the new edition standards FSQ4 and ENV3.

Copies of the Freshcare FSQ4 and ENV3 Standards can be downloaded from the Freshcare website: www.freshcare.com.au

HArmoniSED AUStrAliAn rEtAilEr ProDUcE ScHEmE (HArPS) – tHE DriVEr For cHAnGE One of the most commonly heard criticisms of quality assurance in the fresh produce sector is the duplication of systems or standards that an individual business may face when supplying more than one major customer.

Whilst the systems/standards may be almost identical

in content, the fact that no one system is accepted by all customers’ usually results in extended audit time, extended reporting time and resultantly significant cost.

Certification Bodies try to equip their auditors to deal with this duplication, but for large producers, supplying several of the major retail chains and/or food service providers, the duplication in compliance is often a costly, time consuming nightmare. It’s not uncommon for a business to have to demonstrate compliance to five separate, yet similar standards.

The “QA Harmonisation” project funded by Horticulture Innovation Australia (HIA) was undertaken to address this issue in the fresh produce sector. The project has been supported by the five biggest grocery retailers in Australia, namely Coles, Woolworths, ALDI, Costco and IGA. It is estimated that the fresh produce market share covered by these businesses is approximately 70% of the total Australian market.

The result of the QA Harmonisation project is the Harmonised Australian Retailer Produce Scheme (HARPS). HARPS has resulted in the alignment of the major grocery retailers in Australia accepting a suite of Food Safety standards (including Freshcare FSQ4), that will allow growers and packers to complete a single audit against a single standard + HARPS, that will satisfy all stakeholders, rather than audits against multiple standards.

For more information on HARPS visit www.harpsonline.com.au

FrESHcArE AnnoUncES GlobAl G.A.P bEncHmArk initiAtiVE Australian growers looking to enter key export markets are set to save significant cost and complication once global and domestic food-safety certification requirements are combined. The popular, industry led Freshcare Food Safety and Quality Standard (FSQ4) announcing in September that it will benchmark against the widely accepted GLOBAL G.A.P. Standard to provide an export market version for Australian growers.

The new initiative being delivered through Horticulture Innovation Australia – using vegetable industry levy funds and funds from the Australian Government – in partnership with peak industry body AUSVEG, will have a significant impact for growers in many export sectors.

Historically, growers have had to undertake a lengthy, complicated and costly transition to implement an entirely new food safety standard (GLOBAL G.A.P. – standalone) for export market access. Successful completion of benchmarking, and recognition of the Freshcare Standard by GLOBAL G.A.P., would enable

Australian growers to build on their existing food safety and quality certification (Freshcare) as a streamlined compliance process to access export markets.

The initial step in the process is to identify / clarify the requirements for Good Agricultural Practice (G.A.P) in the key export markets for Australian fresh produce, including a number of Asian markets and the Middle East; considering required scope/s – food safety, quality, environmental, biosecurity, worker welfare, etc.

Industry consultation has already commenced and any businesses interested in making input at this preliminary stage, should contact: Clare Hamilton-Bate – clare@freshcare.com.au or 0407 930 586.

Once the scope of the benchmark is confirmed, a gap analysis of the Freshcare Food Safety & Quality Standard (FSQ4) will be conducted against the requirements of GLOBAL G.A.P. Certification (v5.0) A Freshcare ‘Bolt on’ based on outcomes of Step 1 and Step 2 will then be developed to submit to as part of the formal benchmark submission to GLOBAL G.A.P. in early 2017.

Regular project updates will be provided through both the Freshcare website and industry communications, with the project is due for completion by mid / late 2017.

For more information contact: Clare Hamilton-Bate clare@freshcare.com.au 1300 853 508 / 0407 930 586

GEttinG inVolVED in FrESHcArE For growers new to Freshcare, the process is designed to be as easy as possible, but at the same time ensuring all Freshcare participating businesses have a strong understanding and ownership of the system they implement on farm. The following is provided as a guide for businesses discussing the path to Certification with their suppliers.

trAininG It is a requirement of the Freshcare Program that every business has a team member who completes approved Freshcare training. Training provides a clear understanding of on-farm issues and establishes the requirements for program implementation and management on-farm.

A number of training options are available, including the online ‘Freshcare eLearning’, group workshops and one-on-one farm visits. Visit the Freshcare website or contact the Freshcare office, for training options and contact details of regional trainers.

Practical Hydroponics & Greenhouses . January . 2017. 39

imPlEmEntAtion Once training has been completed, itâ&#x20AC;&#x2122;s time to implement the system on farm. Freshcare Trainers are responsible for guiding businesses through a streamlined process from initial registration to full certification and should be contacted for any queries or problems encountered during implementation.

There is a requirement for some verification testing (product, water etc.) to support the program implementation. This will vary based on risks identified by the individual business and will be covered in training.

AUDit Once the Freshcare system has been implemented and the business is ready for audit, they need to contact a Freshcare Certification Body to schedule an audit. To become Freshcare certified the business must first successfully complete and pass an audit.

Visit the Freshcare website for Certification Body details. The cost of an audit is set by the individual Certification Bodies; they should be contacted directly for detailed cost information on the services required.

cErtiFicAtion Once a business has successfully completed its audit, it will be issued with a Freshcare Certificate. Certificates are issued electronically for ease of communication, 40 . Practical Hydroponics & Greenhouses . January . 2017

hard copies can be issued on request. Freshcare Certificates are valid for 13 months. Audits are due 12 months from previous date of audit.

Contact Freshcare for more information on any aspect of the Program: Freshcare Office: Tel: 1300 853 508 Email: info@freshcare.com.au â&#x20AC;˘ Web: www.freshcare.com.au

FrESHcArE ElEArninG The Freshcare eLearning platform will be launched in early 2017 with training to the Freshcare Food Safety & Quality Edition 4 Code of Practice.

The Freshcare eLearning platform provides remote access to online training for growers who are unable to access group or one-on-one training with a Freshcare trainer, or who would prefer to complete training online within their own timeframe.

The Freshcare eLearning platform provides participants with easy online access to course materials, form templates and worked examples.

The Freshcare Food Safety & Quality training course to Edition 4 is the first to be offered on the Freshcare eLearning platform. Course materials are set out in alignment with the sections of the Code. Interactive modules, quizzes and video snippets help deliver learning outcomes as modules are completed. b For more information on Freshcare eLearning visit: www.freshcare.com.au/training/elearning

PRACTICAL

PONICS & GREENHOUSES

Help us help you make our world a greener place.

If you would like to advertise here: Contact Mark Lewis Tel: +613 9432-5428 Email: marklewis@hydroponics.com.au

Changing our world one step at a time.

Practical Hydroponics & Greenhouses . January . 2017. 41

H2O

Living and Breathing

AUSSIE INVENTION HELPS FEED MALAYSIAâ&#x20AC;&#x2122;S MASSES 44 . Practical Hydroponics & Greenhouses . January . 2017

in the cameron Highlands, west malaysia, Australian company waterco is helping to boost the local farming and hydroponic sectors through its innovative water sanitation process.

Situated in Pahang, West Malaysia, the Cameron Highlands is around 85 kms from Ipoh and about 200 kms from Kuala Lumpur. At an elevation ranging between 1135 metres to 1829 metres above sea level, it is the country’s highest point accessible by road.

Considered the epicentre for Malaysia’s vegetable and flower farming sectors, the region is famed for its lush, fertile soil, cool climate, steeply farmed hillsides, tea plantations, and sprawling strawberry farms.

In the midst of this is Cameron Highlands’ hydroponic lettuce farm, which has become a popular tourist attraction since opening in 1990.

The Hydroxypure water sanitation process used on the farm is by Australian company Waterco. The process has many applications with one ingenious application used in the farming and hydroponic sectors.

Established in 1981 and listed on the ASX in 1989, Waterco (ASX: WAT) manufactures and distributes a

diverse range of products for the international swimming pool and water treatment markets. Waterco is also the franchisor of Swimart, Australia and New Zealand’s largest network of pool and spa retail outlets, and is also the distributor of Zane Pool Heating solutions via a network of Australian dealerships.

“Waterco delivers high quality, innovative products at exceptional value in over 40 countries. This includes a comprehensive range of swimming pool and spa equipment and chemicals as well as domestic and industrial water treatment equipment,” said a company spokesperson.

The company’s head office is in Sydney, Australia with international offices, manufacturing plants and warehouses located in Australia, New Zealand, Malaysia, Indonesia, Singapore, China, US, Canada, France and the UK. By eliminating algae growth in the growing channels, the Cameron Highlands’ hydroponic lettuce farm in Malaysia has been able to virtually half the propagation time and increase the lifespan of its hydroponically grown lettuces.

Waterco's innovative water sanitation process is helping boost local hydroponic and farming.

Practical Hydroponics & Greenhouses . January . 2017. 45

cHAllEnGES Although a ground-breaking initiative, the project has not been without its challenges.

“The challenge with this massive farm involved the open water races and drains, which is essentially a network of long channels where each lettuce is individually grown and fed,” said Hydroxypure inventor Nick Briscoe.

“The channels were filling up with algae and, when lettuce gets bacteria in it during the propagation phase, it dies very quickly once it’s picked.”

A further challenge involved the lack of quality starting water in Malaysia. Domestic sewage, livestock farming and other liquid organic waste products are said to be

One challenge was the lack of quality starting water in Malaysia.

46 . Practical Hydroponics & Greenhouses . January . 2017

responsible for a large number of polluted waterways throughout the country.

“So we had three challenges to address – one was cleaning up the water races as they were getting clogged up with algae, two was creating a healthier lettuce that would last longer after it was picked, and three was improving propagation time,” Nick said.

objEctiVES Two trials using Waterco’s Hydroxypure filtration system were set up using food grade H2O2 at 35 per cent: Trial 1 was small scale with 100 crops, while Trial 2 involved a larger scale involving 16,000 crops spread out over one acre.

With both trials, the objectives were as follows: • To compare growth rate with control set • To compare disease/mortality rate with the control set • To prevent algae from growing in the hydroponics channels and drains.

The result is fresh, clean drinkable water.

“The first thing that happened was that we fixed the problem in the water races, so they were all clean and free of algae,” Nick said.

“The second significant thing that happened was that propagation went from 55 days down to 31 days.”

bEnEFitS Hydroxypure’s hybrid ozone technology stimulates the action of the sun by generating a high-intensity wavelength of light, which in turn produces a clean form of ozone that is free of impurities. The natural flocculating effect that ozone has on water greatly increases the capability of the filtration system to be able to filter out oxidised contaminants in the water, leaving hydroponic water clean and crystal clear.

“Hydrogen peroxide, which is hydrogen and oxygen, does not form any by-products when you’re adding other chemicals,” says Nick. “This enabled us to achieve positive results on the hydroponic farm without upsetting the other growing systems.” b More information at: www.waterco.com.au

Each lettuce is individually grown and fed in a network of long channels.

Practical Hydroponics & Greenhouses . January . 2017. 47

16-19 July 2017 International Convention Centre Sydney.

Darling Harbour

GETTING INTO THE ZONE the year 2017 marks the launch of Supply chain integrity Zone, a new initiative focusing on solutions available for small manufacturers who produce prepackaged goods for sale to the consumer.

This year, Australasiaâ&#x20AC;&#x2122;s iconic food manufacturing event, foodpro â&#x20AC;&#x201C; will be partnering with Food Innovation Australia (FIAL) in a brand new initiative: The Supply Chain Integrity Zone. Held at the International Convention Centre in Sydney, foodpro promises to be an event full of interesting and innovative exhibitors showcasing cutting edge technology.

48 . Practical Hydroponics & Greenhouses . January . 2017

Security in the supply chain is vital to the food manufacturing process with traceability and audit compliance a priority; however, smaller manufacturers often find it costly to comply.

The majority of technologies for traceability are often geared to larger manufacturers, which causes obstacles and barriers for smaller players in the industry.

In response to this, foodpro and FIAL have launched the Supply Chain Integrity Zone, a new initiative focusing on solutions available for small manufacturers who produce pre-packaged goods for sale to the consumer.

Companies across the various stages of the supply chain will be represented, allowing visitors to discuss end-to-end solutions with suppliers best suited for their business.

The zone will also include a series of seminars

Practical Hydroponics & Greenhouses . January . 2017. 49

covering the latest technology, capabilities and insights.

“The Supply Chain Integrity Zone is a really important and exciting addition to foodpro,” says Peter Petherick, foodpro Event Director.

“Foodpro has supported Australia’s manufacturing needs for 50 years, and it’s important we continue to respond to the industry as it changes. It’s become clear that there are an increasing number of smaller manufacturers whose needs, although similar to the bigger companies, must be met in more specific ways.

The new zone serves a purpose for solutions and importantly, for discussion and engagement. With a focus on improving traceability and supporting audit compliance, the benefit to the industry will be incredible.”

The zone will feature companies that offer solutions specifically for smaller manufacturers who produce less than 10,000 units a week with a focus on areas including: materials in, processing integrity, packaging integrity, shipping and receivables and quality management solutions for traceability. FIAL is directly supporting the

50 . Practical Hydroponics & Greenhouses . January . 2017

zone with the objective of increasing industry capability and compliance.

FIAL was established to foster commercially driven collaboration and innovation in the Australian food and agribusiness industry.

They are industry led and take a collective approach to ensure productivity, profitability and resilience in the food and agribusiness sector. Along with the partnership with FIAL, foodpro 2017 will also host wider discussions around innovation and the food industry with the annual AIFST (Australian Institute of Food Science and Technology) Convention.

Over 400 delegates are expected to attend the Convention’s 50th year to hear about topics such as the future nutritional needs, technology driving innovation, regulations related to imports as well as a roundtable discussing financing innovation and growth in the food industry. b For more information see: www.foodproexh.com

Practical Hydroponics & Greenhouses . January . 2017. 51

NEW APP FOR GLOBAL GREENHOUSE & HYDROPONIC GROWERS A nEw APP From GrAEmE SmitH conSUltinG – tHE GrEEnHoUSE GrowErS toolbox 1.1 – iS An inDUStry rESoUrcE DESiGnED to mEEt tHE nEEDS oF GrowErS, rESEArcHErS, HobbyiStS, trAinErS, rEtAilErS, SUPPliErS, AnD ADViSorS in tHE wiDEr ArEA oF ProtEctED croPPinG. Graeme Smith Consulting is an Australian company founded by respected industry expert Graeme Smith in 1998 to supply specialised services to the national and international protected cropping sector.

Graeme entered the industry as a greenhouse grower in the late 1980s and since this time has delivered a range of services to the wider industry including: greenhouse and hydroponic system design; project management; crop advisory services; and representation on state, national and international industry bodies.

Graeme has also developed climate and financial feasibility studies for new and extended greenhouse projects and delivered industry training in protected cropping and hydroponic systems.

“Graeme Smith Consulting acknowledges that protected cropping is the ‘modern, efficient and sustainable face of horticulture’ and has the capacity to increasingly meet the future needs of sustainable quality food production in the key areas of tomatoes, cucumbers, capsicums, egg plant, Asian greens, lettuce, strawberry, etc.,“ Graeme said.

“Additionally, the integration of aquaculture and

52 . Practical Hydroponics & Greenhouses . January . 2017

hydroponics to convert a waste stream into a revenue stream via ‘aquaponics’ is the next logical step to produce high-value crops on the same footprint with connected water with negligible impact on the natural environment.

“Add to this the floriculture production of cut-flowers in protected cropping systems, and it delivers a modern sustainable industry going forward that forms part of the horticultural production solution for future human needs,” he said.

The Greenhouse Growers Toolbox 1.1 is a suite of 12 calculators and is an updated app intended to be an industry resource to meet the needs of growers, researchers, hobbyists, trainers, retailers, suppliers, advisors, etc in the wider area of protected cropping.

This is the second release of this app from Graeme Smith Consulting and the company plans to continue to make available additional calculators in the future.

A free ‘Lite’ version (updated in v1.1) is also available now featuring five of the 12 greenhouse calculators: (volume and area, dripper timings and volumes, acid/product dosing, radiation and light units and common elemental conversions).

Both apps can be downloaded from the Apple App Store via iTunes and are suitable for iPhone, iPad and iPod. b More information at: www.graemesmithconsulting.com

GLOBAL GREENHOUSE GROWERS TOOLBOX V1.1 tHE comPlEtE APP iS A SUitE oF 12 cAlcUlAtorS tHAt inclUDE: 01 AciD or ProDUct DoSinG Calculate treatment PPM or volume (litres) of various products/acids when added to water

02 GrEEnHoUSE ArEA AnD VolUmE Calculate area (m²) or volume (m³) of greenhouse structures

03 boilEr FUEl coSt Calculate and compare costs of various greenhouse boiler fuels ($ per Gigajoule of energy)

04 DriPPEr timinG AnD VolUmE Calculate greenhouse irrigation flows, rates and volumes (media based dripper systems only!)

05 HyDronic boilEr cAlcUlAtionS Estimate minimum required greenhouse boiler size (in kW)

06 irriGAtion PUmP cAPAcity Calculate required greenhouse irrigation pump capacity and maximum number of solenoid valves

07 irriGAtion rAtE tArGEtS Calculate greenhouse irrigation volumes based on area, dripper rates and light sum, and compare to actual irrigation volume delivered over the same period

08 rADiAtion & liGHt Unit conVErSionS Compare and convert common light (radiation) units used in greenhouse horticulture.

09 GrEEnHoUSE nUtriEnt FEED rEciPE GUiDElinES Feed recipe for most common vegetables

10 GrEEnHoUSE nUtriEnt DEFiciEncy cHArt Includes examples of leaf deficiency

11 nUtriEnt DrAin GUiDElinES Analysis of hydroponic drain water

12 common ElEmEntAl conVErSionS Converts common elements to and from and lists atomic weights.

Practical Hydroponics & Greenhouses . January . 2017. 53

Stopping plant growth, shedding old leaves, increasing carbohydrate entrance to the roots, changing root morphology, slowing aerial part and root growth occur in the case of phosphorus deficiency.

(Image Khazra Fertilizers)

PHOSPHORUS: DEFICIENCY & TOXICITY DEFiciEnciES or ExcESSES oF minErAl ElEmEntS SHow in A nUmbEr oF wAyS: in coloUr, DEnSity, SiZE AnD SHAPE oF lEAVES; in tHE tHicknESS AnD coloUr oF StEmS AnD tHE lEnGtH oF intErnoDES; in tHE coloUr, FibroUSnESS AnD tHicknESS oF rootS; in tHE AbUnDAncE AnD timinG oF FlowErS; AnD in tHE SiZE, coloUr, HArDnESS AnD FlAVoUr oF FrUit. rEcoGniSinG tHoSE PArticUlAr EFFEctS iS tHE kEy to DiAGnoSinG nUtritionAl DiSorDErS.

by StEVEn cArrUtHErS

54 . Practical Hydroponics & Greenhouses . January . 2017

Phosphorus (chemical symbol P) is a macronutrient, second only to nitrogen as the most essential nutrient to ensure plant health and function. Phosphorus was discovered by Hennig brandt in Germany in 1669, a discovery he made when he was busy with an experiment studying urine, sand and coal.

Phosphorus is a mobile element, which means it is capable of being translocated within the plant. When a plant is deficient of this element, the nutrient that is already within the plant will be transported to where it is needed most – the young tissues. Phosphorus is a constituent of plant cells and essential for cell division and development of the growing tip of the plant. It is vital for seedlings and young plants.

Phosphorus is an important constituent of proteins and influences hydrolysis and the synthesis of starch. It is for this reason that flowering and fruiting plants require substantially more phosphorus than green plants such as spinach and lettuce.

In soilless applications, phosphorus is usually supplied as mono-ammonium phosphate (MAP), which is produced by treating phosphoric acid with ammonia. Phosphorus is most readily available to plants between a pH of 5.5 and 6.5 – it becomes unavailable in very acid or alkaline solutions.

FUnctionS oF PHoSPHorUS Phosphorus promotes root formation and growth, affects quality of seed, fruit, and flower production, and increases disease resistance. It is involved in several different plant processes including genetic transfer, the transportation of nutrients, as well as influencing phospholipid cell membranes, a small molecule used in cells as a co-enzyme.

Phosphorus deficiency may create an imbalance in the storage of carbohydrates (sugars, starch and cellulose).

Photosynthesis, the main function of plant cells that produces energy from sunlight and water, usually remains at a normal rate under a phosphorus-deficient state, however, usage in functions within the cell usually slows. The imbalance in phosphorus deficient plants leads to the build-up of excess carbohydrate within the plant, which can often be observed by darkening leaves.

In some plants the leaf pigment can turn leaves a dark purplish colour.

PHoSPHorUS DEFiciEncy When there are inadequate levels of phosphorus, genetic processes such as cell division and plant growth are impaired. Plants mature at a slower rate than plants with

adequate amounts of phosphorus. A phosphorus deficiency will induce stunted and spindly growth, resulting in smaller leaf sizes and fewer leaves.

Deficiency symptoms include dull greyish-green leaves and red pigment in leaf bases. This colouration is caused by the accumulation of sugars, which cause the production of anthocyanins.

Phosphorus and nitrogen form important interactions.

Low phosphorus values in the solution result in nitrogen accumulation in the plant. Conversely, if phosphorus values are high, nitrogen compounds are depressed. It is also true that excess nitrogen in the solution will depress absorption of phosphorus.

Induced phosphorus deficiency symptoms may occur if zinc and calcium levels and pH values are very high.

However, adding more phosphorus will not solve the problem. The best way is to dilute the solution by adding additional water in the nutrient reservoir and adapt the concentration of the other nutrients accordingly.

Phosphorus deficiency is difficult to diagnose, and by the time it is recognised it may be too late to do anything.

If plants are starved of phosphorus as seedlings they may not recover when phosphorus is applied later.

There are two main methods to diagnose phosphorus deficiency in soilless applications –visual identification and nutrient solution or sap analysis. Although darker green leaves and purplish or red pigment can visually indicate a deficiency in phosphorus, other plant environment factors can result in similar discolouration symptoms. During cold periods in winter or summer, sugar accumulation may start in leaves, indicating the same symptoms as phosphorus deficiency.

In commercial growing operations, phosphorus deficiency is usually diagnosed from solution analysis – in media-based systems, the solution is drawn from the root zone. The extract is analysed using colourimetry to determine the concentration of the phosphorus. If the concentration of phosphorus measured from the colourimeter test is significantly lower than the plant’s optimal levels, then it is likely the plant is phosphorus deficient.

A more expensive method for testing phosphorus levels uses spectral radiance and inductively coupled plasma spectrometry (ICP), which improves reading accuracy.

Correction and prevention of phosphorus deficiency typically involves increasing the levels of available phosphorus in the nutrient solution. Phosphorus levels are sometimes adjusted using phosphoric acid, a common buffer solution used to control solution pH. Practical Hydroponics & Greenhouses . January . 2017. 55

PHoSPHorUS toxicity

References:

Phosphorus toxicity is rare in soilless systems.

Phosphorus excess may show up as micronutrient (Zn, Fe, or Co) deficiencies. As mentioned earlier, high phosphorus levels also interfere with nitrogen absorption.

Bright Agrotech. http://blog.brightagrotech.com/ phosphorus-in-aquaponics/

A DwinDlinG rESoUrcE While there is a lot of phosphorus in circulation in nature, natural sources for agriculture are limited. In fact, most people are unaware that phosphorus in the form of rock phosphate (the primary source of phosphorus for industrial agriculture) is rapidly being consumed. We are at ‘peak phosphate’, which is concerning because there are no great replacements for rock phosphate.

Commercial Hydroponics Farming. http://www.commercial-hydroponic-farming.com/phosphorusplant-growth/ Haifa-Group. http://www.haifagroup.com/knowledge_center/ deficiencies/nutrients/macro_nutrients/p_phosphorus/ International Plant Nutrition Institute.

(1999). Functions of phosphorus in plants. Better crops with plant food, 83(1), 6-7.

Khazra Fertilizers. http://en.khazra.ir/index.aspx? fkeyid=&siteid=2&pageid=156 Wikipedia. https://en.wikipedia.org/wiki/Phosphorus_deficiency#cite_note-2

Phosphorus deficiency in cabbage. (Image Haifa-Group)

Severe phosphorus deficiency on cannabis leaf.

(Image Mandala Seeds)

Phosphorus deficient lettuce plant. (Image UC Davis UCLA)

Severe phosphorus deficiency on strawberry leaf, sometimes the underside becomes reddish purple. (Image Cornell University) 56 . Practical Hydroponics & Greenhouses . January . 2017

Early sign of phosphorus deficiency on upper surface of strawberry leaves develop a dark metallic gloss (Image NSW Department of Industry)

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GOTAFE ŝƐ Ă ďƵƐŝŶĞƐƐ ŶĂŵĞ ŽĨ 'ŽƵůďƵƌŶ KǀĞŶƐ /ŶƐƟƚƵƚĞ ŽĨ d & ;ZdK ϯϬϵϰͿ͘ TŚŝƐ ƚƌĂŝŶŝŶŐ ŝƐ ĚĞůŝǀĞƌĞĚ ǁŝƚŚ sŝĐƚŽƌŝĂŶ ĂŶĚ ŽŵŵŽŶǁĞĂůƚŚ 'ŽǀĞƌŶŵĞŶƚ ĨƵŶĚŝŶŐ͘

TOWARDS 2020: GREENING OUR CITIES A collaborative project that is working to make Australiaâ&#x20AC;&#x2122;s urban areas 20 per cent greener has just taken out a prestigious award for its sustainability initiatives.

AUStrAliA’S lArGESt nEtwork workinG towArDS incrEASED AnD imProVED UrbAn GrEEn SPAcE, tHE 202020 ViSion, HAS won tHE bAnkSiA SUStAinAbility AwArDS witHin tHE SUStAinAblE citiES cAtEGory.

Through its awards program, the Banksia Foundation aims to raise the profile of current sustainability issues facing Australia and recognise those whose initiatives are an encouragement and an example for others to follow.

In 2013, Horticulture Innovation Australia Ltd, funded by the Nursery and Garden Industry Australia, started the 202020 Vision. Since then it has grown into Australia’s biggest network of green space experts, creators and supporters. The network has grown to include more than 200 organisational partners, 1,000 individual supporters and 29 strategic experts all working towards one common goal.

“The 202020 Vision is a mass collaboration of 60 . Practical Hydroponics & Greenhouses . January . 2017

organisations working together to create 20 per cent more and better urban green space by 2020. To achieve this we are bringing industry, business, NGOs, government, academia and individuals together, and providing them with the tools, resources and networks necessary to reach our shared goal,” said a 202020 spokesperson.

“Within Australia there are many initiatives and projects taking place making a real difference today and more importantly ensuring a sustainable future for generations to come.

“Winning the Sustainable Cities awards is a testament to the more than 370 partner organisations across the public and private, academic and not-for-profit sectors that have joined the 202020 Vision to coordinate efforts in championing green space in our cities,” he said.

Based on the Harvard Business Review’s Collective Impact model, the 202020 Vision brings together likeminded organisations to share learnings, scale success,

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Significant partners include NAB, Brookfield Multiplex, City of Sydney, City of Melbourne, Bupa, CBRE, Medibank, GoGet and the United Nation’s Global Compact Cities Program, to name a few.

Among many achievements since it was established in 2013, the 202020 Vision has: Developed the 202020 Vision Plan in consultation with over 500 of Australia’s green space experts. The Plan outlines 28 projects that, once realised, will help achieve 20 per cent more and better green space in urban areas.

• Gathered together over 3,000 of Australia’s green space experts into one common conversation via its various digital and real-world networks.

• Worked with Brookfield Multiplex and Western Sydney University, to create The Instant Plant Plan to show an easy way to green a demountable building

MAKING OUR WORLD GREENER

Practical Hydroponics & Greenhouses . January . 2017. 61

62 . Practical Hydroponics & Greenhouses . January . 2017

• Worked with University of Technology Sydney’s Institute of Sustainable Futures, to measure the baseline of every urban Australian council to create Australia’s first ever benchmark of urban green space called Where Are All the Trees?

ExPlorinG nEw HEAltH AnD GrEEn SPAcE linkS One project that is being delivered in line with the 202020 Vision is a $3.2 million research initiative developed through the Horticulture Innovation Australia (Hort Innovation) Green Cities fund, in partnership with the Population Wellbeing and Environment Research Lab (PowerLab), part of the Faculty of Social Sciences at the University of Wollongong (UOW).

The five-year research project entitled ‘Greener Cities Healthier Lives’ will be led by Associate Professor Thomas Astell-Burt and Dr Xiaoqi Feng, two of Australia’s leading green space and public health researchers.

The research project will examine a number of questions including: ‘Can living near parks and other green-spaces result in better pregnancy health outcomes?’ ‘Can a child’s wellbeing and academic scores be linked to the amount of vegetation around their neighbourhood?’ ‘Do adults in greener areas experience better mental and physical health, do more physical activity and visit emergency departments less?’ an ‘What types of greenery are preferred among retirees for getting outdoors and participating in physical and social recreation more often?’

Associate Professor Astell-Burt said the rapid urbanisation of the global population has resulted in large, often sprawling and mostly grey cities with people living in medium-to-high rise buildings with little greenery nearby, particularly in low income and socioeconomically disadvantaged neighbourhoods, where mental and physical health problems also tend to cluster.

“Parks are great places to be physically active and meet with friends and family, both of which we already know are important for our health,” he said.

“But we also theorise that green spaces help provide places where we can find relief from the noise and air pollution associated with heavy traffic in our cities, as well as locations to relax and recuperate from stressful things that occur daily in our lives.”

Dr Feng said the new project brings together many senior and junior researchers to explore several important questions for the first time in Australia.

Practical Hydroponics & Greenhouses . January . 2017. 63

“With prior evidence including our own suggesting that exposure to greenery helps us feel well and live longer, healthier lives, this suggests that green spaces do more than ‘pretty up’ our neighbourhoods,” she said.

“This project will address the key overarching research question now for industry and policymakers: what is the ideal amount of local green-space that helps to keep all of us healthy and out of hospital?

“We recognise that there may not be a one-size-fits-all solution and how people use green space is often dependent upon their age, which is why we will examine relevant outcomes and pathways that relate to pregnancy, childhood, adulthood and seniors.”

The research will cover five key themes: pregnancy and perinatal health; child health and educational attainment; adult mental health and chronic disease risk; health service use and healthcare costs; and green space preferences and outdoor recreation among seniors.

The PowerLab team will draw on existing and bespoke data as part of the research project, including the study of NAPLAN results to provide the first insights in Australia on green-space and educational attainment, longitudinal studies of mental health and chronic disease 64 . Practical Hydroponics & Greenhouses . January . 2017

in relation to green-space and hospital admissions and health service costs associated with local green-spaces.

This research is among the first round of projects to be funded through the Hort Innovation Green Cities strategic co-investment fund – an initiative that aims to invest in strategic longer-term research that drives a measurable increase in urban green-space.

“This exciting project will not only inform the recommendations the nursery and landscape industries make to their clients, it will also enhance awareness of new understandings of green-space and health within the academic community internationally,” Hort Innovation Chief Executive John Lloyd said.

The research and investigator team led by the PowerLab spans four faculties at UOW (Social Sciences; Science Medicine and Health; Engineering and Information Sciences; Business). It also includes investigators from the Early Start Research Institute, the Illawarra Health and Medical Research Institute and the South Western Sydney Local Health District, ensuring excellent clinical expertise and strong connections to national decision-makers in the health and education sectors. b More info: www.kelly.vorst-parkes@horticulture.com.au

Practical Hydroponics & Greenhouses . January . 2017. 65

DON’T WORRY BE HAPPY: EAT MORE FRUIT AND VEGGIES Eating more fruit and vegetables can substantially increase people’s happiness levels, according to new data from Australian and Uk researchers.

66 . Practical Hydroponics & Greenhouses . January . 2017

Published in the American Journal of Public Health, the study is one of the first major scientific attempts to explore psychological wellbeing beyond the traditional finding that fruit and vegetables can reduce risk of cancer & heart attacks.

The work is a collaboration between the University of Queensland, Australia and the University of Warwick, England.

The researchers concluded that people who went from almost no fruit and veg to eight portions of fruit and veg a day would experience an increase in life satisfaction equivalent to moving from unemployment to employment. The wellbeing improvements occurred within 24 months.

The study followed more than 12,000 randomly selected people. These subjects kept food diaries and had their psychological wellbeing measured. The authors found large positive psychological benefits within two years of an improved diet.

“Eating fruit and vegetables apparently boosts our happiness far more quickly than it improves human health. People’s motivation to eat healthy food is weakened by the fact that physical-health benefits, such as protecting against cancer, accrue decades later. However, wellbeing improvements from increased consumption of fruit and vegetables are closer to immediate,” they noted.

The study involved an examination of longitudinal food diaries of 12,385 randomly sampled Australian adults over 2007, 2009, and 2013 in the Household, Income, and Labour Dynamics in Australia Survey. The authors adjusted the effects on incident changes in happiness and life satisfaction for people’s changing incomes and personal circumstances.

Dr Redzo Mujcic, research fellow at the University of Queensland, said: “Perhaps our results will be more effective than traditional messages in convincing people to have a healthy diet. There is a psychological payoff now from fruit and vegetables - not just a lower health risk decades later.”

The authors found that alterations in fruit and vegetable intake were predictive of later alterations in happiness and satisfaction with life. They took into account many other influences, including changes in people’s incomes and life circumstances. One part of the study examined information from the Australian ‘Go for 2 & 5’and ‘Go for 2&5’ campaign.

The campaign was run in some Australian states, and promoted the consumption of two portions of fruit and five portions of vegetables each day.

The researchers also think it may be possible to eventually link this study to current research into antioxidants, which suggests a connection between optimism and carotenoid in the blood. However, they argue that further research is needed in this area. b Source: Journal of American Journal of Public Health, August 2016, Vol. 106, No. 8, pp. 1504-1510. doi: 10.2105/AJPH.2016.303260

wHy Go For 2&5?

The Dietary Guidelines for Australians advises the key to eating well is to enjoy a variety of nutritious foods from each of the five food groups. Most Australians eat only about half the recommended quantity of fruit and vegetables.

Vegetables, legumes/beans and fruit provide vitamins, minerals, dietary fibre and many hundreds of phytonutrients (nutrients naturally present in plants). Most vegetables, legumes/beans and fruit are low in energy (kilojoules) relative to many other foods, and may also ‘fill us up’ to avoid excessive weight gain.

Dietary patterns high in vegetables, legumes/beans and fruit can help protect us against chronic diseases including heart disease, stroke and some types of cancers.

They may also prevent excessive weight gain.

The scientific evidence of the health benefits of eating vegetables and fruit has been reported for decades and continues to strengthen. Different vegetables can help protect the body in different ways, so it’s important to choose a variety of colours, particularly: • green (such as broccoli, spinach) • orange (such as carrots, pumpkin, sweet potatoes) • yellow and red (such as capsicum, tomatoes).

It is also important to include different types of vegetables, for example from the leaves and roots of plants, and legumes such as dried peas, beans, lentils and chickpeas. Fresh, frozen, canned or dried varieties of vegetables and fruit are all suitable foods. Check the ingredients list and choose varieties of canned vegetables without added salt and canned fruit in natural juice, not syrup.

More information at Eat for Health: www.eatforhealth.gov.au Practical Hydroponics & Greenhouses . January . 2017. 67

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