This section was all derived from “experiments” done by us or one of our students, with sometimes disastrous results. If it says to not do something in this blog, there is a solid reason behind that recommendation! [Read more…]
People often ask “what’s the best aquaponics system?”. We wish there was a simple answer for that, such as “Home Depot model 42”. The answer to “what’s the best system for you” is [Read more…]
By Tim Mann
About aquaponics and hydroponics: many people think aquaponics is just a kind of hydroponics. The two systems are VERY different. First, hydroponics systems are quite susceptible to disease outbreaks [Read more…]
Here’s a list of system components, techniques, and ideas for systems that we know don’t work, OR can have serious problems when applied on the commercial level, with some of the reasons why [Read more…]
Food Safety Certification, also known as the FSMA (Food Safety Modernization Act, a new Federal law), which just went into effect on October 31st, 2015, is an inspection and certification program [Read more…]
Why are you telling us this? Can’t we just buy a farm and get going? NO, DON’T DO IT! Here’s why: [Read more…]
If you want to be successful in commercial aquaponics, you MUST employ an aquaponics technology that is proven to be profitable. What’s that mean? [Read more…]
You can’t make money with aquaponics if you grow the wrong things. Not everything will earn you the same return, and guessing is deadly. Especially guessing [Read more…]
Many people will tell you that a website is of utmost importance to your new aquaponics business. That might be true if [Read more…]
We often get proposals for developing sensors and associated “control systems” for aquaponics in our email and through our FaceBook accounts. I have some comments [Read more…]
How To Drive Success: Investigate all the possible ways to sell, then make an objective choice that takes into account the money you’ll get as well as your “style” of doing business. [Read more…]
This is the way to make the most money from your vegetable produce. In most states, you are allowed to cut once in the field then cut again and package in a certified processing facility, sometimes referred to as a “certified kitchen”. [Read more…]
This kind of harvesting and packing is called “one cut in the field” because your state laws only allow you to cut the vegetable and remove bad leaves before putting it in a box or bag; no cutting of leaves, mixing vegetables, or washing them is allowed without a certified processing facility to do it in. [Read more…]
It took us an embarrassingly long time to notice that tiny seedlings have completely different space requirements than fully-grown plants, and to figure out how to make this fact useful [Read more…]
1. First, you can accidentally kill your seeds with a strong enough application of cold, heat, moisture, or a combination of these three. This can happen at home if you leave the seeds [Read more…]