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.
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.
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.




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…


何謂硝酸鹽硝酸鹽是一種自然物質 硝酸鹽來自於氮素。氮素是植物生長必須的養分,植物有了氮素才會生長健康。而氮素是自然物質,空氣有有80%氮氣,下雨過後,氮素隨雨落下,存在大土壤裡。像森林一樣,通常植物殘體和落葉堆肥,就能一直循環使用大地中的氮素。而豆科植物更是固氮作物。如果作物採收過快,則需要施肥。

氮素怎麼會變成硝酸鹽? 氮素會被土壤中的細菌分解為硝酸鹽(硝化作用),植物吸收硝酸鹽,再把硝酸鹽製造成氨基酸與蛋白質。植物吸收的硝酸鹽,是在夜裡發生的,硝酸鹽得經過充分的日照,經過光合作用才能轉化為氨基酸與蛋白質。所以,胺基酸是在白天製造的。葉菜裡頭,一定會同時含有氨基酸與蛋白質、硝酸鹽。光合作用的(日照)時間長一些,硝酸鹽就會少一些。



硝酸鹽是壞東西? 人體有80%以上的硝酸鹽,來自於蔬菜,尤其是葉菜類,難道它只對身體有害?

吃的不對,硝酸鹽變成壞東西 如果清楚蔬菜營養成分,就會明白大自然的神奇安排。怎麼讓硝酸鹽要變成一氧化氮?原來是維生素C&E,吃葉菜的時候,就會同時攝取到維生素C&E、硝酸鹽。所以吃新鮮的菜很重要,新鮮採收的菜才能留住維生素。洗菜的方式更重要,很多長輩習慣切完菜再洗、或者反覆戳洗葉片、或者一直泡水,維生素易溶於水,水都是綠色了,菜就沒維生素了。

是誰讓硝酸鹽要變成亞硝酸胺? 口腔跟胃內的細菌,會把硝酸鹽變成了亞硝酸鹽,亞硝酸鹽遇到了胺類,就會變成可怕的亞硝酸胺。我們的胃部裡怎麼會有胺類?哪些食物含有胺類?


水耕栽培-精緻蔬菜生產技術之開發文/高德錚 為穩定台灣夏季蔬菜之產銷及提昇蔬菜之品質,使國人能享受既便宜又無農藥殘毒之清潔蔬菜,台中農改場在農委會及農林廳經費補助下正積極研究無土水耕栽培技術,希望發展出一套既可提供家庭主婦在公寓陽台上或屋頂上生產蔬菜,又可藉『植物工廠』年中無休地生產蔬菜。
(8)不懼農村老齡化。岩棉栽培法 栽培介質:岩棉(rockwool)為人造之礦石纖維(圖一),與坊間之石棉(asbestos)不同,石棉可由天然礦石中開採取得,岩棉為玄武岩或輝綠岩等礦石在1,600℃下熔融後,利用高速離心設備使岩漿形成微粒液滴,諸液滴因高速離心運動露於空氣中…