Hydroponic businesses grow after food-safety concerns, popularity of locally grown

From thetimes-tribune.com:

Photo: Michael J. Mullen / Staff Photographer Brian Schirg stands between rows of bibb lettuce growing in hydroponic trays inside a greenhouse on his farm in West Abington Twp.

EXETER TWP., PA -- Amanda and Bill Banta quit their jobs to pursue a living in hydroponic agriculture.

Just months after starting Rowlands Pennsylvania Produce, the Bantas can grow up to 9,000 heads of lettuce in their 5,700-square-foot hydroponic greenhouse, about 4 miles south of Falls in Wyoming County. They typically harvest and sell about 1,500 heads a week.

"Actually, we eat a lot of salad," Mr. Banta said with a laugh. "There was no fresh (off-season) lettuce in Northeastern Pennsylvania. We knew there would be a market for it."

About 12 miles northeast of the Bantas' operation, Brian Schirg is pursuing a similar venture at his family's farm in West Abington Twp. Mr. Schirg built a hydroponic greenhouse in January 2012 and has been selling lettuce since last summer.

"I needed something for the wintertime," said Mr. Schirg, who farms 45 acres of vegetables with his father, Jim, about 3 miles west of Dalton.

The family sells its produce at the Scranton Cooperative Farmers Market, but Mr. Schirg said he really had no post-growing-season income.

"That's why I wanted to branch out and do something," he said.

In bloom

The emergence of two local hydroponic lettuce producers reflects the effects of food-safety concerns among consumers and the growing popularity of locally sourced products.

"There is certainly a local food movement gaining momentum, and it's good for local production," said Melissa Brechner, Ph.D., a hydroponic technology research director at Cornell University in Ithaca, N.Y.

Thousands of consumers have been sickened by E.coli and salmonella contaminations of spinach, scallions, chiles, cantaloupes and other fresh produce in recent years. The outbreaks have helped boost demand for local produce.

"Food safety is a concern," Dr. Brechner said.

"More and more people want fresh and local," Mrs. Banta said. "It's pesticide-free and everyone loves that."

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