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Sprout cultivation techniques
Sprouts are the young parts of plants that are edible and highly nutritious. They are tender in texture, delicious in taste, and offer a unique flavor profile. Rich in nutrients and possessing various health benefits, sprouts have become increasingly popular in modern diets. In terms of cultivation, they require minimal seed contamination, grow quickly, and can be easily managed in controlled environments. Their short growth cycle ensures high production efficiency and strong economic returns.
**I. Cultivation Facilities**
1. **Cultivation Frame**: A sturdy frame made from materials like angle iron, steel bars, or bamboo is used to support multi-layered, three-dimensional sprout farming. The frame typically has 3 to 5 layers, with each layer spaced 30 to 40 cm apart. The width depends on the length of the growing bed. For ease of handling, the overall height should not exceed 1.6 meters.
2. **Containers and Substrates**: Seedling trays made from lightweight plastic are commonly used, usually measuring 60 cm in length, 25 cm in width, and 5 cm in height. The substrates include white paper (old newspapers), cotton cloth, non-woven fabric, 3 mm thick polyethylene foam sheets, perlite, or river sand. These materials help retain moisture while allowing proper drainage.
3. **Water Spray Facilities**: To maintain optimal moisture levels for sprout growth, the substrate must remain consistently damp. Spraying systems are essential, especially for large-scale operations, where micro-sprinklers are recommended. Small-scale growers can use sprayers or watering cans to keep the environment humid.
**II. Key Cultivation Techniques**
Currently, the most commonly sold sprouts include pea shoots, followed by radish, toon, and buckwheat sprouts. While each variety has its own characteristics, the general cultivation process is similar.
1. **Seed Selection**: High-quality seeds with a germination rate above 95% are essential. They should be pure, full, and free from contamination. For Toona sinensis, it's crucial to choose fresh seeds that haven't been exposed to summer heat, as they tend to lose viability under high temperatures. Removing the wings before use helps improve germination and results in healthier, more uniform sprouts.
2. **Soaking and Germination**: After washing the seeds with water at 20–30°C, soak them in water for 2–3 times their volume. Soaking times vary depending on the type: peas take 18–24 hours, citrons 12–20 hours, buckwheat 24–36 hours, and radishes 6–8 hours. After soaking, remove the mucus, drain excess water, and place the seeds on a wet towel in a flat container. Peas should germinate at 18–22°C, while citrons need a constant temperature of 20–23°C. After 48 hours, the sprouts will be ready for sowing when they reach 2–3 mm in length.
3. **Sowing**: Clean the seedling trays and line them with a layer of white paper or newspaper soaked in water. Evenly distribute the germinated seeds on the moist surface. For example, a standard 60x25x5 cm tray can hold 350–400 grams of peas, 150–170 grams of buckwheat, 80–100 grams of radishes, and 30–50 grams of citrons. Stack the trays neatly and cover them with black plastic film. Maintain appropriate temperatures: 18–22°C for peas, 20–25°C for buckwheat and radishes, and 20–30°C for citrons. After two days, the sprouts will reach 2–3 cm in height and can be moved to shelves for further growth under light.
4. **Bud Management**: Light, moisture, and ventilation are critical during sprout development. Buckwheat and radish sprouts require strong light, while toon and pea sprouts prefer moderate light. Too much light can cause early cell formation, reducing quality, while too little can lead to weak, floppy sprouts. Watering should be frequent—2–3 times daily—but avoid overwatering. Adjust spraying based on weather conditions: less on rainy or cool days, more on hot, dry days. Daily ventilation helps regulate temperature and humidity.
5. **Harvesting**: Sprouts are harvested when the young stems and leaves are soft and juicy. The timing depends on the variety:
- **Pea Shoots**: Harvest when the buds are light yellow-green, the seedlings are 10–12 cm tall, and the cotyledons are fully open.
- **Toon and Torreya grandis**: Look for thick green buds, 8–12 cm in height, with unfolded cotyledons and a strong aroma.
- **Buckwheat Sprouts**: Green cotyledons with red hypocotyls, 12–15 cm tall, and fully developed.
- **Radish Sprouts**: Green buds, 8–10 cm tall, with flat, swollen cotyledons.
Harvesting at the right time ensures the best texture, flavor, and marketability of the sprouts.