Fish Farms, With a Side of Greens


Jeff Redmon 報導
Sweet Water Organics, a company in Milwaukee, raises perch and grows leafy green vegetables in a former factory.
Sweet Water Organics, Genevieve Roberts攝影
Aquaponics-a combination of aquaculture, or fish cultivation, and hydroponics, or water-based planting -utilizes a symbiotic relationship between fish and plants. Fish waste provides nutrients for the plants, which in turn filter the water in which the fish live. Cuttings from plant are composted to create food for worms, which provide food for the fish, completing the cycle.
“Aquaponics is a method of delivering multiple crops with minimum input, through a closed-loop method of farming,” said Charlie Price, founder of Aquaponics UK, the nonprofit organization that runs the farm.
A kilogram, or 2.2 pounds, of fish food, produces at least 50 kilograms of vegetables and 0.8 kilogram of fish, he said. “As the ecosystem becomes self-sustainable, the fish food comes from the worms, so the entire cycle is free.”
Mr. Price’s organization is working internationally with food production projects in India, Afghanistan and several African countries, including Uganda, Kenya and Namibia. But it also works closer to home. Its next project is a city farm shop in London at which people will be able to pick their own salads and choose fish for their supper from giant tanks.
The store, called Farm:shop, in the Borough of Hackney, was created by Something & Son, a design company, working with the local council. It hopes to make direct links between the city neighborhood and the realities of farming. A location has been secured, and the project is in the late stages of acquiring funding.
The potential for urban farming is being explored in Milwaukee, where some of the leading aquaponics entrepreneurs are based. Sweet Water Organics, an urban aquaponics company, raises perch and leafy green vegetables in an old factory that housed a mining company until the 1950s. The farm, founded by James Godsil and Josh Fraundorf in January 2009, has sold thousands of fish and produces about 70 kilograms of vegetables a week. It is expanding rapidly, and plans to produce between 360 and 450 kilograms of greens a week and to grow tens of thousands of kilograms of perch in coming years.
Mr. Godsil and Mr. Fraundorf learned the techniques largely from Will Allen, an urban farmer and winner of a MacArthur “genius” fellowship, and through trial and error.
“We believe this is the world’s first effort to turn a factory into a fish and vegetable farm, and it’s a complex proposition,” Mr. Godsil said. “We’ve experimented with 40 types of lettuce, settled on three or four, and we’re now trialing spinach.”
The farm started with a $50,000 investment but has attracted about $1 million in funds over the past 20 months and partnerships with the Milwaukee School of Engineering and informally with the University of Stirling in Scotland. It is discussing the prospect of a $30 million concept for Sweetwater villages, which would have community-scale manufacturing, restaurants and cafes with food produced from aquaponics.
The farm is receiving support from the University of Wisconsin and Sea Grants, a U.S. government program, to grow yellow perch and possibly blue gill, species indigenous to the Great Lakes but in decline. “The fish it produces are a 21st century form of protein that won’t harm planet earth,” Mr. Godsil said.
Industrial aquaponics is still in its infancy, with only five facilities of more than 0.4 hectare, or one acre, operating in the world, although interest is growing, particularly in areas with water shortages. Aquaponics use between 80 and 90 per cent less water than traditional growing methods.
In Barbados, where fresh water is scarce and 80 per cent of food is imported, according to the Inter-American Institute for Cooperation on Agriculture, a project known as “Aquaponic island” started last year, with a goal of educating farmers about the benefits of aquaponics to make it their technology of choice in four years. The project has funding from the United Nations Development Program, the Barbadian Ministry of Agriculture, the institute and a community group, the Baird's Village Aquaponics Association. A commercial-scale system was set up at Baird’s Village, and this year aquaponic systems are being introduced to many of the island's schools.
In Australia, where farmers have struggled with drought for the past decade, backyard aquaponic systems have grown in popularity. Joel Malcolm, who opened the world’s first aquaponics retail store, Backyard Aquaponics, in the Australian city of Perth, sells about 300 systems a year.
“With water restrictions enforced in almost every city around the country, people just can’t have their traditional vegetable garden,” he said. “Being able to produce your own chemical-free fish and vegetables in your own backyard not only saves money but also provides enjoyment and satisfaction. Lately there have been quite a few schools installing systems here as learning tools for the kids.”
While backyard systems are in their infancy in the United States, they are growing in popularity, with estimates that there may be 800 to 1,200 aquaponics setups in American homes and yards and as many as 1,000 more in schools, according to the Aquaponics Journal.
Could this almost-waste-free food production method be the miracle solution to tackle worldwide food shortages that some expect? Brett Roe, who investigated ecologically integrated production systems at the University of Queensland in Australia, cautioned that it might not be a cure-all. “Aquaponics offers decentralized food security on a small scale, and reuse of resources,” he said. “Every little bit helps. But in developing countries it may make better sense to culture fish in ponds and use the wastewater on land-based crops; a simple linkage of aquaculture and crop farming that has the same general effect of reusing resources and can be practiced in a larger scale of economy.”
While still in its fledgling stages, Mr. Godsil said the potential of aquaponics was “breathtaking.”
“Aquaponics has inspired pragmatic utopian visions, that keep getting validated by the facts. We need solutions to what could be a Pearl Harbor moment for the species, if global warming trends continue the way Al Gore and scientists predict,” he said referring to the former U.S. vice president.
Mr. Price of Aquaponics UK said: “Given our requirements to provide significantly more energy and food in the next 20 years, aquaponics can play a vital role. It isn’t a new technology – in fact it was first documented by the Aztecs-but when adopted in our new climate it provides a highly profitable and sustainable food production system.”




全日照  8個小時日照 瓜類、茄果類、豆類、山藥、豆薯(地瓜)。番茄、黃瓜、茄子、辣椒等喜溫中、強光性









菜豆生育過程中,主要吸收鉀和氮較多,還要吸收一定量的磷和鈣,才能良好發育。結莢期吸收磷鉀量較大。磷鉀肥對菜豆植株的生長發育、根瘤菌的發育、花芽分化、開花結莢和種子的發育等均有影響。缺乏磷肥,菜豆嫩莢和種子的品質和產量就會降低。缺鈣,幼葉葉片捲曲,葉緣失綠和生長點死亡。缺硼,則根係不發達,影響根瘤菌固氮,使花和豆莢發育不良。 耐陰半陰(大概3-4小時日照) 應選擇耐陰的蔬菜種植,如萵…


蝶豆花 原產拉丁美洲的蝶豆花是一種典型的熱帶蔓藤植物,全年盛開。
butterfly pea,拉丁語叫:Clitoria ternatea,泰語叫Dok Anchan
營養價值 蝶豆花具有豐富的維他命A,C和E, 而且可以提高免疫力, 幫助和促進皮膚的彈力和骨膠原, 同時還具有補腦,促進腦的活力,防止胃痛,抗憂郁、抗壓力、鎮靜、止驚厥、緩和情緒等天然保健功效。
食用價值 蝶豆花的可食部位是葉、花及嫩莢。較幼嫩的葉片及盛開的花朵,亦可拿來煮湯、油炸等。用嫩芽來炒肉絲或煮熟後食用,都十分可口。蝶豆花的葉及花的萃取液,可當作純天然的食品染料。



◎飼養與管理的重點 只要不是劇烈的變化,錦鯉很容易適應各水溫水質等環境的變化。並不是沒有大庭園就無法飼養,有人甚至在二樓陽台或頂樓陽台造水池飼養。然而我們是欣賞錦鯉雄壯豪邁之氣,因此水池盡量寬闊為宜,以水深1.2m以上為理想。魚池必須有底水排出,過濾循環等設備。用水不一定要取地下水,自來水也可以飼養。
良好的魚餌不會崩壞鯉的體型。餌的量也是在夏天水溫 高的時候,訂定停餌期間,才是整體來說使鯉變胖最重要的秘訣。如果還是想 要給很多餌的話,要增加循還量。錦鯉在水溫超過28度的時候,應給與相當於 鯉全體重量3%的餌。水溫25度時1.5%,水溫20度時0.3%,16度以下則要停止鯉餌,這就是鯉魚長得強壯的要訣。連續不斷地給鯉餌的話,引起內臟障礙, 而影響到鯉不會長壯,甚至導至體型的變歪。