Sustainable Vegetable Production PART II Presenters Name Presenters
Sustainable Vegetable Production PART II Presenter’s Name Presenter’s Title Presenter’s Organization 1
OUTLINE §Business Planning §Growing Methodologies §Production §Connect with other growers 2
BUSINESS PLANNING/MANAGEMENT §Financial Planning • Writing a Business Plan • Budgeting and Financial Management • Strategic Planning §Resource: Sustainable Vegetable Production from Start-Up to Market §http: //palspublishing. cals. cornell. edu/nra_order. taf? _function=detail&pr_booknum=nraes-104 3
Summary of Financial measures for three different farm sizes 2005 Market gardens under. Market Farms 3 -12 3 acres Vegetable farms over 12 acres range average $8, 888$25, 605 $15, 623 $6, 267$15, 276 $11, 121 $6, 750$14, 466 $10, 810 Net Cash income/acre $1, 892$9, 487 $5, 664 $1, 331$8, 547 $4, 679 $1, 103$7, 430 $3, 757 Net cash to gross 36% 16%-57% 40% 16%-51% 31% $4. 96 $2. 26$16. 92 $3. 46$14. 90 Gross sales/acre 9%-57% Hourly wage for owner$3. 32$6. 57 $7. 45 $11. 36 4
BUSINESS PLANNING/MANAGEMENT §Record Keeping • Whole-Farm Planning • Record Keeping for Profitability 5
RECORD KEEPING §Tools • Quickbooks • …… • other examples §Loan Programs • USDA, FSA, bank loans, etc. §Success in future planning • Are you meeting the goals that you had set for your business? 6
BUSINESS PLANNING/MANAGEMENT §Assessing Management • Labor Management • Organizational Structure • Supervision • Motivation • Participatory Management • Hiring Employees • Training 7
GOAL SETTING §Should be fluid §Should be reevaluated over time §May be before market research is done or after §Use goals to determine what opportunities you will pursue-don’t overcommit • Taking advantage of every opportunity may spread you too thin and dilute goals §Be realistic 8
RISK MANAGEMENT §Should be included as part of a Business Plan • Crop diversification • IPM • Marketing • GAP’s- Good Agricultural Practices §Insurance §OSHA-Employee regulations §Resource: Sustainable Vegetable Production from Start-Up to Market 9
MARKETING §Understanding Marketing §Market Basics §Market Channels 10
UNDERSTANDING MARKETING §Know Your Market §Know Your Customer §Know Your Business 11
KNOW YOUR MARKET §Market Research/pre planning §Knowing Competition §Understanding Demand §Find What’s missing, needed, niche market 12
KNOW YOUR BUSINESS §What makes you unique §How to talk up your product §Consistent story and messaging §Updates/what’s changing §Know your forums. Use them! 13
KNOW YOUR CUSTOMER §What is the demand for your location §Relationships, Relationships §Ongoing process §Active listening- hearing what people want 14
MARKET BASICS §Product and customer care • Communication • Quality/postharvest handling • Consistency and reliability 15
MARKETING BASICS §Promotions and identity • Online presence • Email lists • Specials/bulk buying • Packaging • Display • Signage • Business cards/brochures/stationary • Public relations • Partnering/cross marketing 16
MARKETING BASICS §Nuts and bolts • Pricing • Invoicing • Record keeping • Regulations (food safety, labeling, taxes, specific markets rules) • End of the year summary 17
MARKETING CHANNELS §Direct Marketing • Retail/ grocery restaurant • Farmers Markets • Farm to School • Farm Stands • U-pick • CSA • Online Sales • Extending your reach §Value Added §Season Extension §Thinking Outside the box 18
MARKETING CHANNELS §Indirect Marketing • Wholesale • Brokerage/Packer shipper 19
PROBLEM SET: MARKETING CHANNELS §What are the Pros and cons of each channel? • 1 acre in production • 2 - part time workers §What would you do to (yourselves), both have get involved with each outside full-time jobs channel. §What marketing channel §Specifics would be most advantageous for you to use. (Farmers Markets, CSA, Retail) §Your Farm: 20
GROWING METHODOLOGIES §Crop rotation §Succession planting §Season extension • low tunnels • high tunnels • floating row covers §Row covers • shade • Insect exclusion • weather protection §Green manure and cover crops §Mulches §Irrigation §Intercropping /companion planting §Others 21
CROP ROTATION §The practice of growing different crops or cover crops in sequence to achieve particular crop management goals • Nutrient cycling, minimize insect and disease pests, weed management, soil health • Chiefly to preserve the productive capacity of the soil • Helps improve soil structure as well as fertility • Traditionally the replenishment of nitrogen (with green manure in sequence with cereal • Example: Yr 1: Legumes, Yr 2: Root Vegetables, Yr. 3: Leafy greens, Yr 4: Fruit Bearing 22
SUCCESSION PLANTING §Time spaced schedule • Ex: planting once every 1 -3 weeks § Used for vegetables that may be ready to harvest only at one time • lettuce, beans, peas, corn, etc. §Or used for vegetables after their season is through After spring (lettuce, raddish), plant summer crops (beans, peas) § 23
SEASON EXTENSION §Gain 4 -8 weeks to the beginning or end of growing season §High tunnels • Unheated greenhouse §Low tunnels • Unheated structures 4 -8’tall, 5 -19’wide • Erected for $. 50 -$1. 00/ sq. foot §Row covers • Protect crops for weather and/or pests 24
GREEN MANURES/COVER CROPS §Crop rotation with cover crops: http: //www. sare. org/Learning. Center/Books/Managing-Cover-Crops. Profitably-3 rd-Edition/Text-Version/Crop. Rotation-with-Cover-Crops §May be planted prior to harvest of many late season crops by under sowing §Combination grass and legume planting 25
What is the biggest limiting factor in vegetable production? 26 © 2014 Regents of the University of Minnesota. All rights reserved.
WEEDS 27 © 2014 Regents of the University of Minnesota. All rights reserved.
WEEDS ARE PLANTS THAT GROW WHERE THEY ARE NOT WANTED § Cause crop losses due to competition for light, water, nutrients, and space § Consistently present every year § Not host specific § May encourage insect and disease problems § When poorly managed they lead to a dramatic decline in production as well as increased weed pressure in subsequent years. 28 © 2014 Regents of the University of Minnesota. All rights reserved.
WEED PREVENTION TECHNIQUES § Rotate among crops with different tillage practices. § Compost animal manures to kill weed seeds. § Clean farm implements before traveling between fields. § Control weeds in hedgerows, alleys and ditches. § Mow or cultivate weeds before they set seed. 29 © 2014 Regents of the University of Minnesota. All rights reserved.
WEED SUPPRESSION TECHNIQUES § § § Mulch with plastics or organic residues Grow smother crops or intercrops Hand hoe Use tractor cultivation Use Chemical Control Flame-weed 30 © 2014 Regents of the University of Minnesota. All rights reserved.
MULCHES §Retain moisture, weed control, heat up soil §Wood mulch, composted mulch, straw mulch plastic mulch, green manure, plastic mulch 31
§ Organic mulch residues (straw/leaves…) can suppress weeds for many weeks if thick enough, but can keep soil temperatures cooler, which may slow growth of warm season crops 32 © 2014 Regents of the University of Minnesota. All rights reserved.
§ Black plastic mulch placed in close contact with a smooth seedbed ensures effective convective heat transfer and will warm the soil for crops and block light from weeds. 33 © 2014 Regents of the University of Minnesota. All rights reserved.
§ Clear plastic mulches warm the soil to a greater extent than black plastic, but allow light to penetrate, allowing for weed growth. 34 © 2014 Regents of the University of Minnesota. All rights reserved.
INTERCROPPING/COMPANION PLANTING §The practice of growing two or more crops in proximity • Maximize cooperation and minimize competition §Planting different crops in proximity in theory that they assist each other in nutrient update, pest control, pollination, etc. 35
OTHERS: §SPIN farming §Square foot gardening §Vertical growing §Wide Row Planting §And many others……. 36
PROBLEM SET: CROP ROTATION §You plan to grow: sweet corn, cucumbers, tomatoes §You have ½ acre of land in production. §Lay out your acreage and crop rotation for 2 years. §Will you be using green manures, cover crops, will you be interplanting? 37
PRODUCTION §Estimating yield §Tools of the trade/Equipment §Harvest/At the Market §Safety §What’s Realistic 38
ESTIMATING YIELD §Midwest Vegetable Production Guide for Commercial Growers, Purdue http: //www. btny. purdue. edu/pubs/id/id-56/ID 56. pdf §Others: • http: //www. lsuagcenter. com/en/lawn_garden/h ome_gardening/vegetables/Expected+Vegetabl e+Garden+Yields. htm • Vegetable Production Spreadsheet (included resources) 39
EQUIPMENT §Planting/seed starting • Seed trays, lights, heat source §Harvesting • Crates, trailers, personnel §Irrigation §Storage • Coolers, crates §Delivery • boxes/crates, vehicle §IPM: • Tools for weeding, spraying, trapping/monitoring pests §Tillage §Implements • Tractors, tillers, sprayers, weeding, etc. §Season Extension • Mulches, high tunnels, low tunnels 40
POST HARVEST HANDLING 3 rules for handling produce § Keep it cool § Keep it wet §Handle with care 41
HANDLE WITH CARE Packing Shed 1. Dumping – getting the crop safely out of the harvest container 2. Cleaning – washing with cool or cold water and/or brushing in some cases 3. Sorting – throwing out unmarketable product and separating marketable product into groups 4. Packing – placing sorted product into containers for storing, shipping, or marketing 42 © 2014 Regents of the University of Minnesota. All rights reserved.
POST HARVEST COOLING Remove field heat as soon as possible after harvest – Hydro-cooling: drenching produce for 5 -10 minutes in clean, cold water. – Refrigeration: Crops not amenable to hydro-cooling: § Cabbage, eggplant, parsnip, pepper, potato, squash, sweet potato, tomato. – Crop susceptible to chilling injury (keep above 50): § Cucumber, eggplant, pumpkin, summer squash, tomato 43 © 2014 Regents of the University of Minnesota. All rights reserved.
STORAGE The goal of storage is to delay changes in the crop that cause deterioration, such as: – Decay – Water loss – Loss of flavor This is accomplished by: – Lowering temperature – Raising humidity 44 © 2014 Regents of the University of Minnesota. All rights reserved.
Effects of Water Loss. 5% water loss Increased cell enzyme activity 1% water loss Increased respiration, ethylene production and yellowing 2% water loss Susceptible to chilling injury 3% water loss Increased physiological disorders 4% water loss Faster loss of vitamins, loss of flavors 5% water loss Loss of gloss, more chilling injury 6% water loss Loss of textural quality, limpness Bachman, Janet & Earles, Richard, Post Harvest Handling of Fruits and Vegetables, Appropriate Technology Transfer for Rural Areas, Fayetteville, AR. 2000 45
IDEAL STORAGE CONDITIONS VARY AMONG VEGETABLES §Different storage temperatures and humidity levels §As a rule, 40 F to 32 F temps §Temps low enough to slow/stop respiration, high enough to prevent cold damage. §Resource: Knott’s Handbook for Vegetable Growers §Harvesting and Storing Home Garden Vegetables. UMN Extension http: //www. extension. umn. edu/distribution/horticul ture/DG 1424. html 46
Cooler Temperature Requirements for Common Vegetables Cooler at 32° Asparagus, beets, cabbage, carrots, cauliflower, collards, kale, leek, lettuce, muskmelons(ripe), onions, parsley, parsnips, peas(green), radishes, rutabaga, spinach, sweet corn, turnips Cooler at 40°-45° Beans (lima, snap, green, wax), cantaloupes, honeydew melon Cooler at 45°-50° okra, bell peppers, hot peppers, chili peppers, summer squash, ripe tomatoes. Cooler at 50°-54° cucumbers, eggplant, potatoes, tomatoes(mature green), watermelons Cooler at 55°-59° pumpkin, winter squash, sweet potato NOTE: Reprinted from “The Commercial Storage of Fruits, Vegetables, and Florist and Nursery Stocks, ” Agricultural Handbook 66, USDA, 2004. 47 © 2014 Regents of the University of Minnesota. All rights reserved.
AT MARKET § Keep product and bins out of direct sun § Have mister or spray bottle for greens § Herbs/greens bunches can be set in clean, cool, potable water to prevent wilting. § Clear plastic bags/clamshells can act as mini-greenhouses. § Share proper storage info with customers. 48 © 2014 Regents of the University of Minnesota. All rights reserved.
SETTING A PRICE FOR YOUR PRODUCE: 49
TOP 10 PRICING RECOMMENDATIONS § 1. Avoid end-of-market price reductions to clear your bins. § 2. Don’t “put down” other growers. § 3. Raise a good product and ask for a price based on the value you deliver. § 4. Compete fairly on quality and service. § 5. Avoid price negotiating or bartering with customers. § 6. Do not apologize for or feel guilty about your prices. § 7. Make education of consumers about the value of your products a top priority § 8. In the event of comparatively lower prices from other vendors, either from a “loss leader” sale or from large supply (“market glut”), consider retaining your base price and adding extra value, e. g. , fourteen-count dozens. § 9. Set a price at the beginning of the season and stick to it. § 10. Price will always be an important factor in decisions to purchase. 50
IPM (INTEGRATED PEST MANAGEMENT) §Covers: Weeds, Insects, Diseases, Wildlife §Pest Identification §Pest Biology §Pest History §Action Thresholds 51
SAFETY §On farm (employees and customer) §Equipment use safety §Food safety • GAP’s (Good Agricultural Precaution/Plan) §Business insurance §Employee training • PPE- Personal Protective Equipment §Don’t forget hats, sunscreen, and water for employees §Record Keeping • When employees were trained on using equipment, best practices, etc. 52
WHAT’S REALISTIC §Financial investment • $$ in vs. $$ out §Time involvement • Planning and preparations, labor management, sales and marketing, record keeping §Season realities (Farmer Profiles) • How much can 1 full time person accomplish §Experience with a grower • Internships/apprenticeships can help you get a feel for what your operation can look like 53
PROBLEM SET: BUSINESS PLAN §Do you have a business plan in place? §If not, take 15 minutes to write a short outline of your business plan including goals for a season. §Share your plan with a partner and get their input • Are goals realistic? • What areas need more attention? • What resources do you have currently, and what resources do you still need to research? 54
CONNECT WITH OTHER GROWERS: §Local farmers market boards, State Farmers Market Association http: //mfma. org/ §Local SFA chapters http: //www. sfa-mn. org/ §Minnesota Fruit and Vegetable Growers Association (MFVGA) http: //www. mfvga. org/ §Minnesota Institute for Sustainable Agriculture (MISA) http: //www. misa. umn. edu/ §Midwest Organic Sustainable Education Service (MOSES) http: //www. mosesorganic. org/ §Minnesota Grown: Minnesota Department of Agriculture (MDA) http: //www 3. mda. state. mn. us/mngrown/ 55
RESOURCE LIST §http: //www. roxburyfarm. com/ §http: //www. epa. gov/opp 00001/science/databases _pg. htm §http: //safety. cfans. umn. edu/ §http: //harnerbrotherscsa. com/ §http: //corn. agronomy. wisc. edu/Management/pdfs/I PMManual_7_Weed. Guide. pdf §http: //www. iowaproduce. org/pages/production/file s/high_tunnel/iowa_tunnel_guide. pdf 56
Thank You! This product was developed with support from the Sustainable Agriculture Research and Education (SARE) program, which is funded by the U. S. Department of Agriculture — National Institute of Food and Agriculture (USDA-NIFA). Any opinions, findings, conclusions or recommendations expressed within do not necessarily reflect the view of the SARE program or the U. S. Department of Agriculture. USDA is an equal opportunity provider and employer. © 2014 Regents of the University of Minnesota. All rights reserved. The University of Minnesota is an equal opportunity educator and employer. In accordance with the Americans with Disabilities Act, this Power. Point is available in alternative formats upon request. Direct requests to 612 -624 -1222. 57
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