One of the problems with agricultural vegetables today is that they are devoid of the micronutrients that the human body needs to be healthy. These include a lot of trace minerals (boron, calcium, vanadium, iodine, zinc, copper, magnesium ...) that are found in fresh soil; but for 100 years, these micronutrients have been farmed out (and not replaced). Farmers only add N-P-K back to the soil because they found that doing so would make green plants, but that doesn't mean that the resulting plants are chemically nutritious for humans. Historical farming was most nutritious in flood plains because the flood silt would restore the micronutrients to the soil.
Plants cannot absorb these micronutrients as oxides or sulphates directly - they must be broken down by consumption in bacteria within the soil and chemically converted to metal chelates in the bacterial deficant before the plants can absorb them. So, how in a vertical farm are the core nutrients and micronutrients supplied to the plant in a way that the plant can absorb them? Are they growing the bacteria in a vat from which they extract the chelate-rich water (absorb-able nutrients) for spraying on the plant roots? Are the resulting plants nutritious? On Sat, Mar 18, 2017 at 8:36 AM, H LV <hveeder...@gmail.com> wrote: > Vertical farming is slowly becoming more common. > > https://www.youtube.com/watch?v=-_tvJtUHnmU > > Harry >
