GROWING GREENHOUSE VEGETABLE TRANSPLANTS

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Presentation transcript:

GROWING GREENHOUSE VEGETABLE TRANSPLANTS Original Power Point Created by Myron K. Sellers Modified by Georgia Agricultural Education Curriculum Office June 2002

ADVANTAGES Early and uniform transplants. Healthier plants. Less transplant shock. Earlier harvest of vegetables.

CONSIDERATIONS Requires capital investment. Requires intensive management. Crop failures due to insects, disease, and equipment failure.

CROPS GROWN FROM TRANSPLANTS Peppers Tomatoes Cabbage Broccoli Onion Watermelon Squash

GROWING THE TRANSPLANT

Seeds are direct seeded into a plastic or styrofoam tray filled with soil less media.

Trays are placed on a t-rail system of benches.

Automated watering booms are used to irrigate.

Irrigation is controlled by an electronic controller.

Fertilizer is injected into the irrigation system.

Cooling the greenhouse. Fans are used to exhaust hot air. The sidewalls of some greenhouses lower to allow warm air to escape.

Heating Gas-fired heaters are usually necessary to grow tomato, pepper, squash, and watermelon transplants.

Insects, diseases, and weeds must be intensively managed.

Transplants are grown 4 to 6 weeks before planting in the field. One worker is assigned to 6,000 sq. ft. of greenhouse space. He is responsible for the growing process from seeding to maturity.

Transplants are bundled for retail sales.

Farmers often take the transplants to the field in the growing tray.

Many of the transplants are grown to harvest using plasticulture.

The amount of greenhouse grown vegetable transplants is increasing because the plants are uniform and the harvest is early.