June 9, 2009: Veggie Factory

[xoxoxoBruce]

Japan is a small country with limited tillable land, four seasons, and a voracious appetite... they once tried to eat Asia.

In a perfectly controlled and totally sterile environment - uncontaminated by dirt, insects or fresh air - Japanese scientists are developing a new way of growing vegetables.

Called plant factories, these anonymous looking warehouses have sprung up across the country and can churn out immaculate looking lettuces and green leaves 24 hours a day, seven days a week. Every part of the plant's environment is controlled - from the lighting and temperature, to the humidity and water. Even the levels of carbon dioxide can be minutely altered.

The vegetables from plant factories - which include green leaf, romaine lettuce and garland chrysanthemum - are sold at a premium to Japanese shoppers. No pesticides are used - and there is no risk of contamination with food poisoning bugs.

Because the plants are grown in a clean room, they can be eaten safely without washing. Lettuce grown in the factories can be cropped up to 20 times a year.Some factories are vast - and can produce three million vegetables a year.
The results are hygienic, but it's about as far from real food as you can possibly get.

I'd take issue with that last statement... it's still real food, except the garland chrysanthemums) just cleaner.
But I wonder about the taste though, because veggies taste different when they are grown in different locations, depending on the soil.
Either they'll make them all taste alike (ala McDonalds), or maybe different factories will compete to develop signature flavors?

link