Vertical Farms: The Taste Test
When you think of where your vegetables come from, do you imagine sun-drenched fields overflowing with ripe produce? It turns out, many vegetables and leafy greens are actually grown in vertical farms – controlled indoor environments without soil and natural light. Researchers are now testing to see if consumers really prefer the taste of traditionally farmed organic greens over those grown in vertical farms.
Consumers’ doubts about the taste of vertically farmed vegetables present a potential challenge to the controlled environment agriculture (CEA) industry. Profitability and environmental sustainability are also concerns due to heating and cooling requirements. But even if these hurdles are overcome, if consumers are unwilling to eat vertically cultivated greens, the technology is unlikely to stand the test of time.
Previous research has suggested that some countries are more accepting of vertical farmed produce, but overall, concerns about taste and flavor remain. A recent study in Denmark sought to determine whether consumer prejudices about vertically farmed produce hold true. The vegetables analysed were rocket (arugula), baby spinach, pea shoots, basil, and parsley. The research showed that organic greens narrowly came out on top, with consumers liking the vertically farmed produce nearly as much. There was no difference in their liking of rocket salads, and minimal difference between the two varieties of baby spinach and basil. This is an encouraging sign for the future of vertical farms!