How do microgreens grow? What method will yield the highest results? What is the SOP? Where is the nutritional label? What crops grow on what media? It depends… No really it sure does. Here is the general range of your fellow Florida growersgrower density/ soaking/ black out/ days to germ/ combiled from several Floridian growers but results absolutely vary but here is a place to start.
Production time is varied based off of Coir, jute mat, hemp mat, biostrate felt, soil, or screen are the most common options for growing. Growth can be as seven days and up to 21 days from seeding to harvest, depending on the environment they are grown in and the type of microgreen that is grown. The ideal soil temperatures for germinating microgreens are 60 to 75°F and air temperatures between 60 and 70°F. Every grower does things slightly different some use nutrients others do not. Some swear by their process and others by theirs and there is very few similarities. That is why there is no set nutrient per microgreen because a grower can alter those nutrients levels very quickly by growing too long, or not enough, or adding nutrients or not adding nutrients. The key ingredient to being a success in business is to be able to produce consistent, quality crops.
What are the recommended options?
Microgreens are commonly grown in 1020 (standard) greenhouse trays or 10- or 20-row seedling trays filled with soilless potting media. Broadcast seed evenly over the media. When seeding by hand, we have found that it is helpful to start at the edges of the tray and then seed the middle to help ensure complete and uniform coverage of the tray. A thin layer of soilless media or vermiculite can be placed over the broadcast seed. In our experience, this step promotes uniform moisture around the seed and results in more uniform stands of microgreens.
From 1998 to 2017, there were no known food borne illness outbreaks associated with microgreens in the US, as opposed to over 50 related to sprouts and baby greens and more than 350 related to mature leafy greens during that time frame (CSU Food Science and Nutrition, 2019). However, current research shows a similar background level of bacteria between sprouts and microgreens (Riggio et al, 2019).
Food Safety Modernization Act (FSMA)
SOPS- standard operating procedure is a set of written instructions that describes the step-by-step process that must be taken to properly perform a routine activity.
SDS- An SDS (formerly known as MSDS) includes information such as the properties of each chemical; the physical, health, and environmental health hazards; protective measures; and safety precautions for handling, storing, and transporting the chemical.
- It provides guidance for each specific chemical on things such as:
- Personal Protective Equipment (PPE)
- First aid procedures
- Spill clean-up procedures