A recent study by the University of Copenhagen, in collaboration with Plant Food & Research, New Zealand, has revealed that vertically farmed greens are comparable in taste to their organic counterparts. This study, the first of its kind, involved 190 participants who conducted blind taste tests on a variety of greens including rocket, baby spinach, pea shoots, basil, and parsley. These vegetables were grown both organically and via vertical farming for comparison.
The findings of this research challenge the prevalent consumer skepticism regarding the taste of vertically farmed produce, which is often perceived as bland, pale, and artificial. The study’s results showed that in most cases, the taste ratings for vertically farmed and organically grown greens were very close, with some instances of ties and others with marginal differences.
Vertical farming, an innovative method of cultivation that takes place indoors in stacked layers under controlled conditions, presents a sustainable and efficient alternative to traditional farming. It offers several advantages such as reduced water and land use, decreased nutrient emissions, and the potential elimination of pesticide use. Additionally, this method is less affected by seasonal and climate variations, ensuring a consistent yield.
The study’s lead author, Sara Jaeger, highlights that vertical farming can contribute significantly to food security and sustainability goals. By saving space and allowing for cultivation near urban areas, vertical farming could play a crucial role in addressing future food production challenges related to climate change and resource limitations.
This research, conducted with the participation of experts like Sara R. Jaeger, Sok L. Chheang, Christina M. Roigard, and Michael Bom Frøst, demonstrates that vertical farming is not only a viable alternative to traditional agriculture but also capable of producing greens that are palatable and enjoyable to consumers, potentially changing perceptions and boosting the acceptance of this innovative farming method.
Read More: University of Copenhagen
