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學生建立虛擬養耕共生公司

學生建立虛擬養耕共生公司

Tom LaVenture/The Garden Island
Mayor Bernard Carvalho Jr. congratulates Kapa‘a High School students on their Virtual Enterprise project, with County Councilwoman JoAnn Yukimura at left.

March 11, 2013 12:45 am • Tom LaVenture - The Garden Island

LIHU‘E-受到Kaua‘i 社區大學養耕共生課程的啓發, 25位Kapa高中的學生創立了一個虛擬的養耕共生的生意希望仿效Kaua‘i的方式自行供應自給的食物.
“A lot of the stuff the county government is trying to do ties right into what you are already doing,” Mayor Bernard Carvalho Jr. told the students Thursday. “You are the future.”
The students are seniors in Christine Parr Farina’s “Virtual Enterprise” class, which includes economics and business classes. The annual capstone project was the Aquafinity Business Plan, presented to the public Thursday at Kaua‘i Beach Resort in Nukoli‘i.
“A Virtual Enterprise is a simulated business that is set up and run by students to prepare them for working in a real business environment,” said Parr Farina, adding the students decide on the business, the products and services, and the management structure, with each taking a particular role or responsibility.
The instructor as a “consultant” on the project and real-world business partners also offer advice and expertise, she said.
“This is true project-based learning,” Parr Farina said. “The key is that all students are working to their own individual strengths.”
Carvalho, a 1979 graduate of Kapa‘a High School, said the students have shown the foresight and thinking that ties right into the heart of community issues. He said the students are on the right track, and invited them to hold a workshop for county department heads and staff.
Parr Farina said that her teacher’s assistant, Merlyn Craddock, works exclusively on the aquaponics project and made this second-year event possible. There are a lot of details to work out, she said.




Aquafinity CEO Maddy Rausch said that with Kaua‘i importing approximately 85 percent of its food, it is clear that sustainable growing companies are needed to help recapture some of the $3 billion that leave the state annually for basic resources.




“What happens if the unthinkable happens and the barges don’t come?” Rausch said. “How do we feed the people when there is one week’s worth of food in the markets?”




Chloe Fredericksen, assistant to the CEO, introduced Aquafinity as a sustainable food production system that is affordable, healthy and profitable as a restaurant and exporter. “The Giving Tree,” the restaurant created by the company, uses its own fish and produce, and gets anything else from local meats and growers, she said.
“We believe that Aquafinity will not only implement sustainability in our restaurant but with our consulting firm and marketing plan, will also encourage the community to do so as well,” Fredericksen said.
財務長Reeve說“我們作了很多研究”.
由副總Sonny所領導的業務團隊包括Lance Miyashiro, Adarah Fujita, Erika Saronitman.
With the economy and the environmental outlook, these types of projects are essential, Check said. They crunched the numbers based on data from the financial consultants on the cost of production and potential sales through the restaurant and exports.
The presentation noted that aquaponics has a 30-day growing time — half of the soil-cultivation time — to double the output.
“養耕共生比傳統農耕收成多了9成,空間少了9成,省水9成”Sonny回答.
Adarah Fujita身兼產品開發, said she wanted to make an outstanding menu but one that uses the produce and fish they produce. She put her ideas together with the restaurant designers in accordance to the business plan.
Kaua‘i County Councilwoman JoAnn Yukimura said it was impressive that the students created business to make money but also to change the world and make it better. A business plan that fits the present and the future, she said.




“That is a seed change in many, many ways,” Yukimura said.




She said commerce is usually just profit-oriented and that is important, but the students followed a triple-bottom line about the earth, people and profit.




“You’ve connected them all together,” Yukimura said.




Lawson Fernandes served as the emcee. He is the event planner and chief public relations officer for the project.




The Accounting team was led by Trevor McCracken, vice president, with Ken Miyata, branch manager, and Scott Macmillan, business banker.




Macmillan credited the teamwork and hard work of students with creating a good project. He enjoys working with numbers and felt he could contribute in the accounting area.




The team worked with the engineering data and to run their estimates of the investment, loans, income and expenses. They had employee and business manuals to help ensure they covered all the bases.




Even though its virtual, running the funds using the online bank made it all real to them since it resembled so much the way business is conducted today.




Miyata said that as the son of a fisherman, he enjoyed taking an idea to the next level that allows a tradition to continue in a sustainable way. He said sea-water aquaponics projects could work with the right fish and plants to flourish in this climate.




The Marketing team was lead by Spencer Turner, vice president, and included Taylor Anama, coordinator, and Len Tangonan, assistant.




“Spencer is great with computers and presentations, and I am more of a design girl,” Anama said. “I took what he gave me and put it into my catalogue,” she said.




Anama said the students studied economics and had a good understanding of business fundamentals prior to the building the capstone project.




The Human Resources team included Camille Grange, vice president, and Josh Cram, communications specialist. They worked on developing workplace policies for personnel, but also handled facility recyclables to include photovoltaic and wind energy.




The Technology team was led by Chas Pham, vice president, and included Teresa Huff, web master and designer, and Mason Mendoza, commercial artist. They created the logos and publications.




The Engineering team was led by Dylan Devin, vice president, and included John Goode, aquaponics, Tanner Henry, financial consultant, Kawai Barrett and Brandon Napriorkowski, operations technicians, and Noah Plemer, agricultural technician.




Devin said the team wanted to build a large scale system with low energy costs and high output to maximize profits.




Tanner said the projections were based on similar existing businesses with adjustments for a Kaua‘i operation. He said the unique part about the project was that they created a gravity-based aquaponics system that uses no pumps and pipes.




“Gravity and hills use less energy,” Tanner said.




Plemer has an aquaponics background from another senior project. He said the ammonia bacteria produced from fish waste is converted to nitrites and then nitrates that are plant nutrients. The plant roots in turn filter the water and produce nutrients and oxygen for the fish.




What is in the growing bed is getting put back into the fish tank, Plemer said. Any organic additives or chemicals can mess up the pH level of the aquariums and hurt the fish, he added.




Gravel or hydrofil clay work to hold the roots of starting plants. Volcanic ash is another type of soil that can be scraped off the roots to place in the hydrobeds, he said.




“Project based learning is intense and really hard,” Plemer said. “It was very eye-opening.”




The students are the only Hawai‘i school to be part of the California Virtual Enterprise International, which has 144 student companies in 97 schools. It is the largest student enterprise system in the country with about 4,000 students, Parr Farina said.




• Tom LaVenture, staff writer, can be reached at 245-0424 or by emailing tlaventure@thegardenisland.com.

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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
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其次是根莖類,如:馬鈴薯、甜菜、胡蘿蔔、白蘿蔔、甘藷、山藥等等。至少需半日照,才能生長,芋頭雖喜歡全日照,但比其他蔬菜耐蔭。 
需要中等光照大白菜、甘藍、芥菜、蒜、洋蔥。 

長日性蔬菜白菜、甘藍、芥菜、蘿蔔、胡蘿蔔、芹菜、菠菜、萵苣、蠶豆、豌豆、大蔥、洋蔥。

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中光性蔬菜黃瓜、番茄、茄子、辣椒、菜豆

菜豆

菜豆喜溫暖,不耐高溫和霜凍。菜豆種子發芽的適溫為20-30℃;在40℃以上的高溫和10℃以下的低溫,種子不易發芽。幼苗生長適宜氣溫為18-25℃。花芽分化的適宜氣溫為20-25℃,過高或過低溫度易出現發育不完全的花蕾、落花。

菜豆對光照強度的要求較高。在適宜溫度條件下,光照充足則植株生長健壯,莖的節間短而分枝多,開花結莢比較多,而且有利於根部對磷肥的吸收。當光照強度減弱時,植株易徒長,莖的節間長,分枝少,葉質薄,而且開花結莢數少,易落花落莢。

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蝶豆花

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
中文名叫蝶豆花,藍蝶花,藍蝴蝶、蝴蝶藍花,還有蝴羊豆、豆碧等別名。
用蝶豆花當作高品位浪漫的茶品飲用、以及當作天然食品色素制作糕點是拉丁美洲和南洋國家的風情和習俗。
蝶豆花的味道自然甘甜,南洋國家的一些五星級酒店通常把蝶豆花茶當作高貴的迎賓茶來接待貴賓。
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。
蝶豆花中的天然藍色素,也是有療效的。如果將其加入檸檬並調制成花茶飲品,就是保健心臟血管的絕佳飲料。
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直達香草(herb4kitchen)
PS.營業用批量報價

錦鯉養殖基本知識

◎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。
<因為都市中有景觀安全的需求,及屋頂花園有荷重的需求,錦鯉池水深可以低到30cm左右。>
◎每天排水
A、糞或枯死的藻類全部送至過濾槽的話,耗氧量會增大,pH就下降,更會轉變為亞硝酸,增了過濾槽的負擔。為了盡量減輕過濾槽的負擔,每天至少把魚池的底水排水使固物排出去,把中間水送去沉澱槽及過濾槽。 
B、把固體廢物的魚糞集中排出,最好不要從池底打氣而是從排糞口的上方40~50公分打打氣。如此氣泡往上昇。池水產生對流。污物就集中於排糞口。
<可以設計水流把固體廢物盡量集中或排出到過濾系統中。>
◎過濾槽管理
A、細菌附著於濾材,分解固體廢物會消耗大量的氧。 
B、溶氧不足時,厭氧菌會把硝酸還原亞硝酸,或從碳酸氣發生沼氣,也會從硫酸分解產生硫化氫等有毒氣體。
<如果溶氧不足,可以優先把打氣設備放置到生化過濾槽中。>
◎溶氧要充份
A、水中溶氧不足的話,會影響錦鯉的生育,飼料的消化,,水質的維持等等。
B、硝酸,亞硝酸的濃度增高時,會影響溶氧量。所以優先去除硝酸及亞硝酸。
C、使用沸石可輕易去除硝酸,沸石量約等重於魚體總重量。
<沸石再生法,是將沸石浸泡25℃以上1:10食鹽水數小時,再以清水洗淨即可。>
◎水質的控制
水質硬度高的話,錦鯉肌膚經常會有少許充血的狀態。豔麗性也會慢慢消失,紅緋會上升。pH值低,肌膚變的很不好看,但是雖餵增色飼料,依然不見起色,徒增浪費。pH值7.1~7.5最適宜的。
◎鯉餌的重要性
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。
◎魚病預防
水的管理與定期消毒都是很重要的步驟,…