alternative crops - washington state university · new and alternative crops identify high-value...
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Alternative Crops
Carol MilesVegetable Horticulturist
Department of HorticultureWSU Mount Vernon
Northwestern Washington Research and Extension Center
http://vegetables.wsu.edu
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New and Alternative Crops Identify high-value crops with production potential in
Washington State with a focus on Western Washington
Provide commercial growers with new variety recommendations and production guidelines
Test sustainable and organic production methods
Test crops, varieties, and structures for season extension
Pest Management Grafted vegetable transplants (soil-borne disease)
Vegetable Crops Research Program
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Higher return per acre
Affordable to grow in areas with high operating costs
Market tends to be narrow (niche)
Why Grow High-Value Crops
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Fabaceae (Legume) Glycine max
Edamame is Japanese for “branched bean”
Mao dou in Chinese, “hairy bean”
First recorded around 200 BC
Edamame
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Low levels of proteinase inhibitors (lipoxygenase) allowing consumption with 5 min. boiling
Sucrose 2.5% - 6% (fresh weight basis)
Phytoestrogen – isoflavins
Edamame Food Quality
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Short day length and warm temperatures influence flowering
Planting north of adaptation zone results in extended vegetative period, delayed flowering, and delayed maturity
Maturity rated 000-X
Environment and Crop Maturity
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Grow just like green beans•Inoculate with Bradyrhizobium japonicum
Seed sensitive to soil crusting; only light irrigation after seeding
Edamame Production
Herbicides must be approved for edamame
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Cultivating Edamame
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Harvest pods when beans are fully formed, and pods are plump and bright green in color
Use green bean harvester • Requires major adjustments to pick pods • Pods 10 inches and greater above soil line
Edamame Harvest
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Edamame: 2-row green bean harvester in western OR
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Edamame: FMC green bean harvester in Taiwan
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Consumption: Cooked in the pod thenshelled; only bean is eaten
Marketing: Whole plants Pods Shelled beans
Edamame Consumption and Marketing
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Plant population = 100,000 plants per acre
Seed weight per acre = 150 lbs
Cost of seed:$12 - $45 per lbCost per acre = $1800 - $6750
Seed production is an alternative crop
Edamame Seed Costs
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Brassicaceae Wasabia japonica
Native to Japan, commonly known as Japanese horseradish
Enlarged stem/root2–4 inches in diameter6–12 inches long
Market value:Japan $75/lbPortland $60/lb
Wasabi
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Tissue culture and off-shoots most common propagation techniques
• Tissue culture difficult
Plant costs $0.60–$15 each
Seed not well understood
• Vernalization• Stratification
Wasabi
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Wasabi: Interplanted in forests in Taiwan
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Wasabi: Shade greenhouse in Shelton, WA
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Wasabi: Water bed in Shelton, WA
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Wasabi: Water running through greenhouse in Shelton, WA
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Wasabi: Soil bed in high tunnel in La Conner, WA
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Wasabi: Pots in greenhouse in Olympia, WA
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Wasabi Tissue Culture
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Wasabi Root Rot
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Asian Vegetables
Brassicaceae Brassica rapa, oleracea
Production: 55-70 oF ideal, 45-60 days Do not plant too late in spring (bolting)Use bolt resistant varieties
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“A visit to the Chinese quarter of San Francisco or any of the larger Pacific Coast cities will
reveal … [many] curious roots, green vegetables, seed and other articles of food…. The thought that naturally arises is: Might not
some of these materials be turned to good account in the American household?”
Walter Blasdale, Univ. of California. USDA Bulletin No. 68. Some Chinese Vegetable Food
Materials.
1899
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Gailan, Choi sum, Yu choi, Gai choi
ProductionFast growing – 40-60 daysCut and grow – harvest top 6-12 in. Harvest when in bud, no more than 10% open
Yu Tsai SumKailaan
Asian Vegetables: Flower Stalks
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Primary Pest Issue
Primary Pest: Flea Beetle
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Row cover for flea beetle control
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Cucurbitaceae Benincasa hispida
Wax gourd, winter gourd, white gourd, Chinese preserving melon
Production: 75-85 oF, 100-120 days, drought tolerantMature fruit 5-10 lbs – soup, stuffed/bakedImmature ‘hairy melon’ – stir fry, soup
Winter Melon
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Cucurbitaceae Momordica charantia
Bitter gourd, bitter cucumber, bitter spindle
Production:65-85 oF, 90-100 days Vines 12-ft. longFruit 4-8 in.
Health benefits:Malaria (quinine)Diabetes
Bitter Melon
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Cucurbitaceae Luffa acutangula
Chinese okra
Production:65-85 oF, 100-110 days Harvest 4-6 in.; 1-2 ftHarvest before edges
too rigid
Angled Luffa
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Cucurbitaceae Luffa cylindrica
Sponge gourd, dish cloth/rag gourd, vegetable sponge
Production:65-85 oFVegetable – fruit 4-6 in.,
60-90 daysSponge – 10-16 in., 100-120 days
Sponge Luffa
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Baby Corn
Graminaceae Zea mays
Production:70-90 oF, 60-80 days Harvest 3 days after silking
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Fabaceae Pisum sativum
Production: 60-70 oFWhen plants 12-18 inches tall
Vegetable - top 4-6 inchesSalad green - top 2 inches
Blossoms and immature pods desirable
Pea Shoots
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Graft Union
Scion
Rootstock
Grafted Vegetable Tranplants
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History of Vegetable Grafting
500 A.D. Ancient Chinese text describes self-grafting
1600s Korean text describes grafting
1920s Japanese commercial watermelon producers use grafted transplants
1946 Southeast U.S. researchers experiment with grafting solanaceouscrops onto jimson weed (Datura stramonium)
1950s Japanese commercial tomato producers use grafted transplants
1990s Grafting technology adopted by European producers
2000s Canadian greenhouse tomato producers use grafted transplants
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Why Graft Vegetables
1. Soil-borne disease resistance Verticillium wilt Fusarium wilt
2. Increased tolerance to environmental stress Temperature extremes Saline soils
3. Increased vigor and yield Tomatoes
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ASIAField: 95% watermelon, 40% eggplant, 28% tomato Greenhouse: >90% eggplant and tomato
EUROPE AND MIDDLE EAST 20-80% use for disease resistance and salt tolerance
NORTH AMERICACanada: 90% hothouse tomato production, increase heat tolerance
Mexico: Open field tomato production for disease resistance
USA: Greenhouse tomato and cucumber production in California; small-scale heirloom tomato production in NE and SE for disease resistance and increased vigor
Current Grafted Vegetable Production
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BEVO Farms, Ltd. Milner, British Columbia, Canada Supplies B.C. hothouse tomato industry 95% grafting success rate 12 workers graft 30,000 plants per 8.5 hour day
Commercial Vegetable Grafting
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Healing chambers
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Plug ConnectionsVista, CASells to home gardeners
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Healing chambers
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Climatizing
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Green Paradise FarmVista, CAGrafts for their own use
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Healing chambers
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100% relative humidity desirablePlastic coverMinimize healing chamber volume
Temperature 70 – 75 oFShade cloth
Darken chamberReduce photosynthesis to reduce transpiration
Healing Grafted Vegetables
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‘Crisp‘n Sweet’ watermelon grafted onto ‘Emphasis’ rootstock
Non-grafted ‘Crisp’n Sweet’ watermelon
Verticillium Wilt Control
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Equipment PurposeDisposable double-edged stainless steel razor blade
To cut scion and rootstock plants
Silicone grafting clips To secure scion and rootstock together.
Parafilm To wrap the graft union for reinforcement during transplanting
Antibacterial soap or gel To sanitize hands prior to grafting
Spray bottles To mist plants with water during grafting
Silicone grafting clips
Double-edged razor blades
Grafting Equipment
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Plants in every other cell
Graft 1 Tray at a Time
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Cut the rootstock and scion at a 45˚angle. Cut rootstock below cotyledons to prevent rootstock
regrowth Cut scion stem above or below cotyledons, where stem
diameter best matches rootstock stem diameter
Splice Grafting: Cutting
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Slip grafting clip onto rootstock
Slip scion into grafting clip, complete contact of cut surfaces
Splice Grafting: Attaching
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Rootstock
Scion
One-Cotylendon Grafting
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Why is edamame an expensive crop to grow?
What is the primary edible part of wasabi?
When do you harvest baby corn?
Where are transplants placed immediately aftergrafting?
What Have You Learned