Chapter 4 The Horticulture Industry 107
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used to improve and preserve the soil’s nutrients. Sustainable farmers often
practice no-till farming, which also helps to conserve soil.
These methods just briefl y outline the mission of sustainable agriculture.
Farmers who grow their foods for consumers also grow foods for their
families and themselves. Sustainable agriculture practices can ensure that
there will be farming tomorrow, while providing food for today.
Eating Local
Have you ever really thought about the freshness of grocery store
produce? Traditional paths for fresh fruits and vegetables include a postharvest
life of one to two weeks, in addition to a trip of an average of 1500 miles:
• Harvesting, washing, packaging and transportation to a supermarket
(fi ve to seven days).
• Storing at the supermarket (one to three days).
• Storing in your refrigerator (for an average of up to seven more days).
By the time you eat the fruits or vegetables, your once nutritious and
fresh produce has potentially less nutritional value. To increase the amount of
nutrition consumed in fresh fruits and vegetables, buy them locally and eat
them within a short time.
Harvesting
How produce is harvested and stored impacts the shelf life and nutritional
content signifi cantly. When harvested mechanically, produce can be damaged
easily. It will quickly begin to decay and
lose its nutritional content at a higher rate.
Every part of the harvest and postharvest
process plays a role in the nutritional and
health benefi ts of a fruit or vegetable.
Locavores
Many consumers are interested in
eating locally grown food because of its
wealth of benefi ts, from less packaging
and transportation to supporting local
farmers. These individuals are known
as locavores. Locavores are passionate
about buying local ingredients or eating
at restaurants that use locally cultivated
produce. The common understanding of
local is within 100 miles.
Farmers Markets
One of the easiest ways to obtain fresh,
nutritious, and local produce is to visit
your local farmers market, Figure 4-15.
Thinking Green
Bacillus
thuringiensis (Bt)
Bacillus thuringiensis
(Bt) is a soil-borne
bacteria that has been
used since 1901 and now
is important to the organic
food industry. This bacteria
attacks soft-bodied larva
such as caterpillars and
helps to save crops from
their damage.
Arina P Habich/Shutterstock.com
Figure 4-15. By purchasing locally grown foods, consumers can
be assured that less petroleum and fewer carbon emissions are
being released due to their choice to buy local. It is a great idea
to take your own basket for better transport and less damage
to the produce at farmers markets. Do you and your family use
reusable bags or containers when you shop?