Focusing on a range of potted and cut herbs, including flat-leaved parsley, basil and coriander, the aim is to reduce the use of irrigation water during crop production, while improving the flavour and quality of the herbs.
|Reducing water usage, while improving quality.
U OF SOUTHAMPTON PHOTO
The project is led by Professor Gail Taylor from the University of Southampton and builds on research findings from a BBSRC IPA (Industrial Partnering Award) with Vitacress Ltd.
The project was awarded from the annual Sainsbury’s Supermarket Agricultural R&D Grant – where growers, suppliers and researchers are asked to compete for a pot of £1 million provided by Sainsbury’s.
More than 18 million pots of herbs are produced in the U.K. each year and much of this production is undertaken by Vitacress under glass in Sussex.
Cut herbs are grown widely in the U.K. summer and overseas in winter.
OPTIMIZING WATER USAGE IN CULTIVATION
“It’s hard to imagine a world without fresh herbs,” notes Professor Taylor says, “and yet this product has only been on our supermarket shelves for the past 10 years or so and much remains to be learned to optimize the use of water in cultivation.
“We will use the latest technologies in thermal and remote imaging to assess precisely when irrigation should be applied, targeting water to best effect and helping Sainsbury’s to achieve their targets for the 20 x 20 Sustainability Plan, which includes a robust water stewardship commitment from suppliers and also a target to double the amount of British food sold.
“This research, we hope, will contribute to both of these aspirations, while at the same time increasing our fundamental knowledge on the way in which plants use water.
” The research team includes Professor Gail Taylor, Mark Chapman, Hazel Smith and Libby Rowland from the University of Southampton, in partnership with Steve Rothwell from Vitacress Salads Ltd. and Calum Kelly and Rob Honeysett from Sainsbury’s Supermarkets Ltd.