This article appeared in The Packer’s March 30 issue in the Greenhouse Vegetables shipping profile and might not reflect current market conditions.
The greenhouse category is expanding every year as growers look for more items that can be produced indoors, and as they ramp up the volume of the ones they already have.
Consumers are leaning toward greenhouse produce because they want to know where their food is coming from and how it’s grown, said Aaron Quon, director of greenhouse for The Oppenheimer Group, Vancouver, British Columbia.
Greenhouse owners are looking at “every possible avenue” for commodities to grow in greenhouses, but hothouses are expensive, said Paul Arrowsmith, sales manager for AMCO Produce, Leamington, Ontario.
So growers must be selective in choosing the greenhouse items they’ll grow.
Greenhouse growing, especially with a family of growers in various locations throughout North America, removes the seasonality of produce for Pure Hot House Foods Inc., Leamington, Ontario, said Chris Veillon, chief marketing officer.
“Protected culture ag is growing to remove the impact inclement weather can have on crops,” he said.
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