ISHS Acta Horticulturae 659: VII International Symposium on Protected Cultivation in Mild Winter Climates: Production, Pest Management and Global Competition
STAYING COMPETITIVE IN A GLOBAL MARKET |
| Author: | M.A. Donnell |
| Keywords: | Profitability, hydroponic, produce, food safety, business planning, branding, |
| Abstract:
Locally grown hydroponic produce is sold in a competitive, global marketplace. Small to medium-sized producers must maximize yields and profits in order to stay in business. The Ohio Hydroponic Vegetable Program (OHVP) integrates business planning, marketing, horticulture, and greenhouse design support to increase the competitiveness and economic viability of participating growers. A brand, Nature’s Flavors Produce™, has been created for members of the new Great Lakes Hydroponic Association to use. The brand is professionally designed and includes a distinctive logo, point of sale materials, recipe boards, brochures, and more. The brand emphasizes the benefits to consumers of locally grown hydroponic produce. Consumers, produce buyers, and growers are all concerned with food safety and product quality. The OHVP has collaborated with the Center for Innovative Food Technology to write and implement a Greenhouse Good Agricultural Practices food safety protocol. This program emphasizes the prevention of microbial contamination of hydroponic greenhouse crops through the careful management of water, worker hygiene, packing and cooling. Interactive budgets and horticultural support may be found at www.oardc.ohio-state.edu/hydroponics. The Ohio Hydroponic Vegetable Program is a dynamic program that brings together the education, market research, business planning and individual assistance that greenhouse growers require to stay competitive in this global market. | |
Download Adobe Acrobat Reader (free software to read PDF files) | |
