Family grower curriculum and processes
• explore the mystery of family sprouts and easily start the journey of scale production. Through this curriculum, you will have the skills to grow sprouts and provide healthy food at home。
> cultivation process
Next, we'll give you a detailed description of the planting process for sprouts. Each step is crucial, from the preparation of seeds to the harvesting of healthy foods. Through this curriculum, you will have easy access to sprouts and healthy foods。
Sifting: seeds are screened through a sifting net to remove the molded, broken or crushed seeds and ensure their quality。
Absorption: the filtered seed is immersed in 45 degrees of hot water for 10-12 hours. During this period, two to three water replacements will be required at intervals to ensure that seeds are fully absorbable。
Drum treatment: the immersed seed is washed three times with 25 degrees of clean water, followed by leaching. The seeds are then spread evenly on the pre-positioned seedlings, covered lightly with wet rags in order to preserve the proper humidity and the dark environment. Waiting for the white part of the sprouts to emerge, the next planting can be done。
The seed chain: after the seeding is completed, the next step is seeding. The pitching of seeds on saplings should be moderate and usually appropriate to a layer of collage so as to ensure that the seeds receive light and nutrients evenly. At the same time, each batch of seeding shall increase the amount of seeding per disc in accordance with a certain gradient to ensure later growth demand。
(b) plasma on board: once the sprout rate is more than 90 per cent, the sprouts should be put on board immediately in order to avoid bad seed or bad seed due to high temperatures and wet conditions。
Continue cultivation: water will be required two to three times a day after the pallet is put on the shelf to ensure that there is no water in the bowl and no drop. At the same time, between one and two ventilation sessions are conducted daily to maintain air circulation. In addition, it would be necessary to cover up the greening process successfully by allowing the seedlings to receive diffuse light exposure one to three days before the harvest。
The timing of harvests: harvests can take place when sprouts grow to 10-15 cm high. The harvest is based on the characteristics of different varieties。
> management elements
In the planting of sprouts, in addition to the proper timing of harvest, several key management points need to be addressed. These elements include control of appropriate growth environments, such as temperature, humidity and light, to ensure healthy growth of sprouts. At the same time, there is a need to strengthen pest and disease control and to identify and implement measures in a timely manner to reduce losses. In addition, rational fertilization and watering are indispensable and directly affect the production and quality of sprouts. The management of science ensures that sprouts grow in optimal conditions and thus yield high-yield, high-quality harvests。
02 environmental and management factors
> light and temperature management
While the requirements for light conditions are not stringent, sufficient light has a significant impact on the quality and colour of the seed. In a fully luminous environment, budding vegetables can form more chlorophyll, making their colours greener and greener. In the process of planting, therefore, it should be ensured that seedlings receive enough light to promote their healthy growth. The most suitable temperature range for sprouts is between 20 and 28 degrees. At different stages of growth after release, the corresponding temperature management is required according to specific types. For indoor cultivation, the temperature should remain above 16 degrees at night and within 27 degrees at daytime. The requirements for temperature ranges can be relaxed as growth enters its mid-term and later stages。
> ventilation and disinfection management
Maintaining good ventilation in the cultivation room is essential, as it helps to maintain air freshness, reduce relative humidity in the air and reduce the loss of sprouts due to decay. It is recommended that between one and two ventings be performed per day, subject to ensuring appropriate temperatures. Sterilization management should also not be overlooked. It is aimed at reducing the incidence of pathogens and harmful micro-organisms. As a rule, disinfection takes place before seeding, after harvesting and during each ventilator. Effective sterilization measures ensure the health safety of the seeding and planting environment。
03 smart production and trends
With the development of technology, intelligent scale production has become an important trend in the modern sprouts industry. The introduction of advanced automation equipment and smart control systems has allowed the automation of the entire process from seeding to harvesting, greatly improving production efficiency and product quality. At the same time, smart systems can monitor and regulate environmental parameters in real time to ensure that sprouts grow in optimal growth environments, further enhancing the stability and controlability of production。
