Future of Hydroponics

Hydroponics is a relatively new technology, evolving rapidly since its inception 70 years ago. From its origins in academic research, to its utilization in industry and government, hydroponics has found many new applications. It is a versatile technology, appropriate for both developing countries and high-tech space stations. Hydroponic technology can efficiently generate food crops from barren desert sand and desalinated ocean water, in mountainous regions too steep to farm, on city rooftops and concrete schoolyards and in arctic communities. In highly populated tourist areas where skyrocketing land prices have driven out traditional agriculture, hydroponics can provide locally grown high-value specialty crops such as fresh salad greens, herbs and cut flowers.

Like manufacturing, agriculture tends to move toward higher-technology, more capital-intensive solutions to problems. Hydroponics is highly productive and suitable for automation. However, the future growth of controlled environment agriculture and hydroponics depends greatly on the development of systems of production that are cost-competitive with those of open field agriculture. Improvements in associated technologies such as artificial lighting and agricultural plastics, and new cultivars with better pest and disease resistance will increase crop yields and reduce unit costs of production. Cogeneration projects, where hydroponic greenhouses utilize waste heat from industry and power plants, are already a reality and could expand in the next few years. Geothermal heat could support large expanses of greenhouses in appropriate locations.

It has been proposed that glasshouses located in deserts of the world could one day serve a dual purpose, where antenna could be embedded into the glass to receive energy radiation from an array of energy collectors in space, while at the same time facilitate hydroponic tomato production.

The economic prospects for controlled environmental agriculture and hydroponics may improve if governmental bodies determined that there are politically desirable effects of hydroponics that merit subsidy for the public good. Such beneficial effects may include the conservation of water in regions of scarcity or food production in hostile environments; governmental support for these reasons has occurred in the Middle East. Another desirable societal effect could be the provision of income-producing employment for chronically disadvantaged segments of the population entrapped in economically depressed regions; such employment produces tax revenues as well as personal incomes, reducing the impact on welfare rolls and improving the quality of life.

Hydroponics is a technical reality. Such production systems are producing horticultural crops where field-grown fresh vegetables and ornamentals are unavailable for much of the year. The development and use of controlled environment agriculture and hydroponics have enhanced the economic well being of many communities throughout the world.

Tomato Timeline

700 A.D.

Tomatoes were cultivated by the Incas, thus making tomatoes an authentic American native crop.

Centuries later, tomatoes traveled from Peru where they grew wild in the Andes mountains, eventually migrating into Mexico, where they were known as "tomatis".

16th, 17th, and 18th Centuries

Conquistadors carried tomato seeds from the Americas to Spain and Portugal. Most of these early fruits were yellow-skinned, and picked up such names as "manzanas" (apples) and "pomi d'oro" (apple of gold). They were considered poisonous but appreciated for their beauty. Some considered the fruit a potent aphrodisiac. Eventually the Spanish, Portuguese and Italians experimented with tomatoes in recipes.

After the French Alliance, Colonial Americans adopted tomatoes into their pantries, although seed catalogs still listed tomatoes under "annual and ornamental flowers".

Early 1800's

Tomatoes were first quoted on the stock market around 1812. Breeding work was begun to develop improved varieties. Two gentlemen advocates ate tomatoes publicly to dispel the fear of toxicity. In 1818, an edition of American Gardener lists the earliest known recipe for tomato ketchup (credit is given to Maine housewives as originators of the first ketchup).

Late 1800's

The first greenhouse tomatoes were produced for the market by farmers in Cleveland, Ohio. Although botanically a fruit, the U.S. Supreme Court decided that the tomato would legally be considered a vegetable because it is usually served with the main part of the meal (an import duty case was involved).

Early 1900's

A glut of tomatoes, plus a boycott by independent brokers and other users broke up a potential "tomato trust" when there was an attempt to corner the canned market. "Tomato clubs" were formed by young farm girls who cultivated and canned tomatoes on their own.

The nutritive properties of tomatoes, along with fruits and greens were recognized and publicized. The tomato is considered a valuable source of Vitamins A and C, retaining C even through cooking and aeration. They offer minerals as well, and are low in sodium.

Today

The tomato is now a food of worldwide importance. The hydroponic tomato research and development programs at the University of Arizona, starting in the mid 1960's, have led the way to the development of the most modern hydroponic systems in the United States. Early in these programs, it was learned that light is the most important factor in locating the best site for hydroponic tomato production. The highest winter light conditions in the world are in the southwestern desert region of the United States. This is when the tomato prices are at their highest. Today, Arizona is center to the most rapid growth of hydroponics in the United States. The future for hydroponics has never appeared more positive.