Alternative Crops

Carol MilesVegetable Horticulturist

Department of HorticultureWSU Mount Vernon

Northwestern Washington Research and Extension Center

http://vegetables.wsu.edu

New and Alternative Crops Identify high-value crops with production potential in

Washington State with a focus on Western Washington

Provide commercial growers with new variety recommendations and production guidelines

Test sustainable and organic production methods

Test crops, varieties, and structures for season extension

Pest Management Grafted vegetable transplants (soil-borne disease)

Vegetable Crops Research Program

Higher return per acre

Affordable to grow in areas with high operating costs

Market tends to be narrow (niche)

Why Grow High-Value Crops

Fabaceae (Legume) Glycine max

Edamame is Japanese for “branched bean”

Mao dou in Chinese, “hairy bean”

First recorded around 200 BC

Edamame

Low levels of proteinase inhibitors (lipoxygenase) allowing consumption with 5 min. boiling

Sucrose 2.5% - 6% (fresh weight basis)

Phytoestrogen – isoflavins

Edamame Food Quality

Short day length and warm temperatures influence flowering

Planting north of adaptation zone results in extended vegetative period, delayed flowering, and delayed maturity

Maturity rated 000-X

Environment and Crop Maturity

Grow just like green beans•Inoculate with Bradyrhizobium japonicum

Seed sensitive to soil crusting; only light irrigation after seeding

Edamame Production

Herbicides must be approved for edamame

Cultivating Edamame

Harvest pods when beans are fully formed, and pods are plump and bright green in color

Use green bean harvester • Requires major adjustments to pick pods • Pods 10 inches and greater above soil line

Edamame Harvest

Edamame: 2-row green bean harvester in western OR

Edamame: FMC green bean harvester in Taiwan

Consumption: Cooked in the pod thenshelled; only bean is eaten

Marketing: Whole plants Pods Shelled beans

Edamame Consumption and Marketing

Plant population = 100,000 plants per acre

Seed weight per acre = 150 lbs

Cost of seed:$12 - $45 per lbCost per acre = $1800 - $6750

Seed production is an alternative crop

Edamame Seed Costs

Brassicaceae Wasabia japonica

Native to Japan, commonly known as Japanese horseradish

Enlarged stem/root2–4 inches in diameter6–12 inches long

Market value:Japan $75/lbPortland $60/lb

Wasabi

Tissue culture and off-shoots most common propagation techniques

• Tissue culture difficult

Plant costs $0.60–$15 each

Seed not well understood

• Vernalization• Stratification

Wasabi

Wasabi: Interplanted in forests in Taiwan

Wasabi: Shade greenhouse in Shelton, WA

Wasabi: Water bed in Shelton, WA

Wasabi: Water running through greenhouse in Shelton, WA

Wasabi: Soil bed in high tunnel in La Conner, WA

Wasabi: Pots in greenhouse in Olympia, WA

Wasabi Tissue Culture

Wasabi Root Rot

Asian Vegetables

Brassicaceae Brassica rapa, oleracea

Production: 55-70 oF ideal, 45-60 days Do not plant too late in spring (bolting)Use bolt resistant varieties

“A visit to the Chinese quarter of San Francisco or any of the larger Pacific Coast cities will

reveal … [many] curious roots, green vegetables, seed and other articles of food…. The thought that naturally arises is: Might not

some of these materials be turned to good account in the American household?”

Walter Blasdale, Univ. of California. USDA Bulletin No. 68. Some Chinese Vegetable Food

Materials.

1899

Gailan, Choi sum, Yu choi, Gai choi

ProductionFast growing – 40-60 daysCut and grow – harvest top 6-12 in. Harvest when in bud, no more than 10% open

Yu Tsai SumKailaan

Asian Vegetables: Flower Stalks

Primary Pest Issue

Primary Pest: Flea Beetle

Row cover for flea beetle control

Cucurbitaceae Benincasa hispida

Wax gourd, winter gourd, white gourd, Chinese preserving melon

Production: 75-85 oF, 100-120 days, drought tolerantMature fruit 5-10 lbs – soup, stuffed/bakedImmature ‘hairy melon’ – stir fry, soup

Winter Melon

Cucurbitaceae Momordica charantia

Bitter gourd, bitter cucumber, bitter spindle

Production:65-85 oF, 90-100 days Vines 12-ft. longFruit 4-8 in.

Health benefits:Malaria (quinine)Diabetes

Bitter Melon

Cucurbitaceae Luffa acutangula

Chinese okra

Production:65-85 oF, 100-110 days Harvest 4-6 in.; 1-2 ftHarvest before edges

too rigid

Angled Luffa

Cucurbitaceae Luffa cylindrica

Sponge gourd, dish cloth/rag gourd, vegetable sponge

Production:65-85 oFVegetable – fruit 4-6 in.,

60-90 daysSponge – 10-16 in., 100-120 days

Sponge Luffa

Baby Corn

Graminaceae Zea mays

Production:70-90 oF, 60-80 days Harvest 3 days after silking

Fabaceae Pisum sativum

Production: 60-70 oFWhen plants 12-18 inches tall

Vegetable - top 4-6 inchesSalad green - top 2 inches

Blossoms and immature pods desirable

Pea Shoots

Graft Union

Scion

Rootstock

Grafted Vegetable Tranplants

History of Vegetable Grafting

500 A.D. Ancient Chinese text describes self-grafting

1600s Korean text describes grafting

1920s Japanese commercial watermelon producers use grafted transplants

1946 Southeast U.S. researchers experiment with grafting solanaceouscrops onto jimson weed (Datura stramonium)

1950s Japanese commercial tomato producers use grafted transplants

1990s Grafting technology adopted by European producers

2000s Canadian greenhouse tomato producers use grafted transplants

Why Graft Vegetables

1. Soil-borne disease resistance Verticillium wilt Fusarium wilt

2. Increased tolerance to environmental stress Temperature extremes Saline soils

3. Increased vigor and yield Tomatoes

ASIAField: 95% watermelon, 40% eggplant, 28% tomato Greenhouse: >90% eggplant and tomato

EUROPE AND MIDDLE EAST 20-80% use for disease resistance and salt tolerance

NORTH AMERICACanada: 90% hothouse tomato production, increase heat tolerance

Mexico: Open field tomato production for disease resistance

USA: Greenhouse tomato and cucumber production in California; small-scale heirloom tomato production in NE and SE for disease resistance and increased vigor

Current Grafted Vegetable Production

BEVO Farms, Ltd. Milner, British Columbia, Canada Supplies B.C. hothouse tomato industry 95% grafting success rate 12 workers graft 30,000 plants per 8.5 hour day

Commercial Vegetable Grafting

Healing chambers

Plug ConnectionsVista, CASells to home gardeners

Healing chambers

Climatizing

Green Paradise FarmVista, CAGrafts for their own use

Healing chambers

100% relative humidity desirablePlastic coverMinimize healing chamber volume

Temperature 70 – 75 oFShade cloth

Darken chamberReduce photosynthesis to reduce transpiration

Healing Grafted Vegetables

‘Crisp‘n Sweet’ watermelon grafted onto ‘Emphasis’ rootstock

Non-grafted ‘Crisp’n Sweet’ watermelon

Verticillium Wilt Control

Equipment PurposeDisposable double-edged stainless steel razor blade

To cut scion and rootstock plants

Silicone grafting clips To secure scion and rootstock together.

Parafilm To wrap the graft union for reinforcement during transplanting

Antibacterial soap or gel To sanitize hands prior to grafting

Spray bottles To mist plants with water during grafting

Silicone grafting clips

Double-edged razor blades

Grafting Equipment

Plants in every other cell

Graft 1 Tray at a Time

Cut the rootstock and scion at a 45˚angle. Cut rootstock below cotyledons to prevent rootstock

regrowth Cut scion stem above or below cotyledons, where stem

diameter best matches rootstock stem diameter

Splice Grafting: Cutting

Slip grafting clip onto rootstock

Slip scion into grafting clip, complete contact of cut surfaces

Splice Grafting: Attaching

Rootstock

Scion

One-Cotylendon Grafting

Why is edamame an expensive crop to grow?

What is the primary edible part of wasabi?

When do you harvest baby corn?

Where are transplants placed immediately aftergrafting?

What Have You Learned