Getting Serious about Hydroponic Vegetable Production

By David Kuack

The GrowHaus is refining its production methods and product mix to satisfy its expanding customer base.

In July when Tyler Baras took over as manager of The GrowHaus’ hydroponic greenhouse operation in Denver, Colo., he knew that some changes were going to have to be made. Prior to taking the position, Baras had worked at 3 Boys Farm Inc. in Ruskin, Fla., which was the first certified organic recirculating hydroponic farm in the United States.

While in Florida, Baras grew gourmet greens and heirloom tomatoes for high-end clientele including Disney World, Epcot and Emeril’s Orlando. “Before I arrived at The GrowHaus there was a more laid back approach to production practices related to pest management, sanitation and fertilization,” Baras said. “When I was growing organically in Florida there were a lot of little things that had to be done, especially pest control. Even though The GrowHaus is not a certified organic operation, I have taken a drill sergeant approach to production practices. Sanitation, including cleaning of floors and recently harvested hydroponic channels, is now done weekly. And packaging has been upgraded to meet commercial standards.”

>>> Read the whole article from Issue 4 here