In Massachusetts, the peak strawberry season is fleeting, with locally-grown berries available only for a month or two during the summer. However, vertical farming is challenging this seasonal constraint, allowing consumers to enjoy fresh produce year-round. Hiroki Koga, co-founder and CEO of Oishii, the world's largest vertical strawberry farm company, emphasizes the importance of this technology in providing access to fresh produce in regions where it would otherwise be impossible.
Vertical farming is a high-tech twist on an ancient practice, dating back to the Babylonian Hanging Gardens 2,500 years ago. In this method, plant containers are stacked atop each other in columns, reaching toward the ceiling of an ultra-controlled indoor ecological environment. This orientation conserves space and allows for high crop production levels, up to 10 to 20 times more per acre than traditional soil-based farming, according to research horticulturalist James Altland.
The plants in vertical farms are grown hydroponically, sitting in a nutrient-rich solution instead of soil. Environmental factors such as heat, light, humidity, water, and even carbon dioxide levels are carefully balanced to meet each plant species' needs. The U.S. Department of Agriculture is funding research into vertical farming, with studies being conducted in converted shipping containers and abandoned warehouses.
Oishii, which introduced its strawberries to the greater Boston area last fall, grows its produce in repurposed facilities, such as former plastic and beer factories, within a few hours' drive from major cities. The company uses two types of Japanese strawberry seeds, the Koyo and the Omakase, which are bred for flavor rather than durability during long-distance transport. Oishii's vertical farming practices also have green benefits, including water recycling, solar panel usage, and the elimination of pesticides.
Another Massachusetts-based company, Atlas Urban Farms, is focusing on expanding vertical farming technology through its countertop device called the "Mini." This climate-controlled, hydroponic black box can cultivate herbs, such as basil, and small fruit and vegetable crops in commercial and home kitchens. The company, named "Startup of the Year" by the Mass Technology Leadership Council, is also developing larger devices that can scale up to entire walls and buildings.
While the Massachusetts Department of Agricultural Resources has limited data on vertical farming in the state, it acknowledges the growing popularity of this method in areas where farmland is limited. The high cost of vertical farming is reflected in the price point of the products, with Oishii's strawberries costing about double that of conventional berries. However, Koga believes that as conventional farming faces challenges related to land and resource scarcity, the cost of vertical farming will become more competitive and accessible.
Massachusetts serves as an ideal testing ground for vertical farming technology, according to Connor Harbison, CEO and founder of Atlas Urban Farms. The state's talent pool and the need for fresh, locally-grown produce year-round make it a prime location for developing these innovative solutions. As the climate changes and the population grows, vertical farming is poised to become an agricultural mainstay, revolutionizing the way we grow and consume produce.
