Martine(Cleary( ERST4830Y5TCRC(project( 28/04/15(...

Martine Cleary ERST4830Y-‐‑TCRC project

Supervised by Stephanie Rutherford Completed for the Seasoned Spoon

Peterborough, ON 28/04/15

Root Cellar Monitoring

An observational study of variations in temperature and humidity in a Southern Ontario root cellar

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Contents Acknowledgements ..................................................................................................................................................... 2

Introduction .................................................................................................................................................................. 3

Rationale ....................................................................................................................................................................... 3

Supporting the Seasoned Spoon ...................................................................................................... 3

Community knowledge ................................................................................................................... 4

Food security ................................................................................................................................... 5

Research question ........................................................................................................................................................ 5

Hypothesis ....................................................................................................................................... 6

Methodology ................................................................................................................................................................ 6

Sampling .......................................................................................................................................... 6

Instruments ...................................................................................................................................... 7

Procedure ......................................................................................................................................... 8

Evaluating outcomes ....................................................................................................................... 8

Confounding factors ........................................................................................................................ 9

Results ......................................................................................................................................................................... 10

Temperature .................................................................................................................................... 10

Humidity ......................................................................................................................................... 14

Potatoes ............................................................................................................................................ 16

Carrots ............................................................................................................................................. 17

Analysis ....................................................................................................................................................................... 18

Recommendations ..................................................................................................................................................... 21

Conclusion .................................................................................................................................................................. 22

Bibliography ............................................................................................................................................................... 24

Appendices ................................................................................................................................................................. 25

Climate ............................................................................................................................................. 25

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Acknowledgements I would like to start from the ground up in my thanks giving. Thank you to this land for supporting me through this learning process, as well as supporting the root cellar itself. I am grateful for the land continuing to sustain all life, from the soil to the plants to the people. Gchi-‐‑miigwech Nogojiwanong!

Thank you to the carrots and potatoes that participated in this study. I recognize these plants for not only feeding me and many others, but also for sharing their knowledge. I hope my work helps to preserve your life for longer seasons, so that you may fulfill your life-‐‑sustaining intentions.

Thank you to the groundhog that lives next to the root cellar and came out to visit me. I am grateful for your inspiration and caretaking of the land.

Thank you to all the farmers who grow the food to be stored in the root cellar. I am particularly grateful to Caitlin Bragg and Paula Anderson, who grew the potatoes and carrots in this study. It is through your hard work and dedication to care for the Earth and for people that life thrives. I hope my work enhances your own, as the delicious food you grow is kept healthy until it gets to appreciative bellies.

Thank you to all the people who built the root cellar. I am grateful that the Endeavour Centre, including Chris Magwood and Jen Feigin, took on this work not only to build a low-‐‑impact storage space, but also to renew the art of root cellaring. I hope my work can add to this knowledge base.

Thank you to all the people from the Seasoned Spoon who envisioned and supported this project. I am grateful that Aimee Blyth offered so much precious knowledge and time in guiding me. I am thankful for the help of Gar Quiano, who visited the root cellar when I was away. Also, thank you to all the staff and volunteers who helped maintain the root cellar and who catered to my odd requests. I am proud to be contributing to this organization and happy to be a part of this community. I hope my work helps the Spoon in creating delicious, local meals and in rebuilding the region’s food storage infrastructure.

Thank you to my supervisors from the Trent Community Research Centre. I am thankful for the initial consultations with Marjorie McDonald. I am grateful to John Marris for listening, advising, and supporting me in all aspects of my research, including helping with the sampling methodology, commenting on many drafty reports, and driving me to Circle Organics.

Thank you to all the individuals who shared their experiences and opinions in interviews, including Andrew Flaman, Chris Magwood, Sherry Patterson, Josh Blank, and Jessica Foote. Speaking with you was both inspiring and fortifying, as I saw goals and values embedded within your practices as well as resilience and adaptability on the ground, facing challenges. I hope my work acts as a resource to you and others like you who seek to utilize this technology.

Thank you to my academic advisors. I am grateful to Mehdi Sharifi, who offered me much needed guidance in crafting a scientific methodology. I am grateful as well for the sincere encouragement, sound advice, and boundless patience of Stephanie Rutherford. I appreciate all the meetings, emails, comments, and pep talks you consistently gave me.

Thank you to my friends who helped me in driving across the county, making graphs, and sounding out ideas. Thank you to all those that I have missed in these acknowledgements.

This project is for all of you. Thank you for believing in me.

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Root Cellar Monitoring An observational study of variations in temperature and humidity in a Southern Ontario root cellar

Introduction This paper is the culmination of a year-‐‑long community based research project formed in conjunction with the Seasoned Spoon and the Trent Community Research Centre. This research focuses on developing plans to improve the storage of vegetables in the Seasoned Spoon’s root cellar. To that end, I designed an observational study in which I recorded the temperature, humidity, and vegetables’ condition in the root cellar and interpreted the data for patterns and relationships. In addition, I explored storage technologies in general and local models of root cellars in order to gain a better understanding of how to implement and maintain this technology in Peterborough County. This final report includes the rationale behind the project, the research question and objectives, the methodology and instrumentation, the results in table format, analysis and graphs of the findings, as well as recommendations and further steps.

Rationale In this section I will explain the purpose of this research, specifically how it benefits the organization, how it fits into the existing academic and scientific knowledge, and how it ties into global food security issues.

Supporting the Seasoned Spoon The Seasoned Spoon is a not-‐‑for-‐‑profit, co-‐‑operative café situated in Trent University, Peterborough. The Spoon “provides students, staff and community members with ethically produced foods, as well as academic opportunities to engage in environmental and food issues” (Seasoned Spoon Café, 2013). They work to strengthen the local food infrastructure and build relationships between growers and eaters (Seasoned Spoon Café, 2013).

The Spoon’s root cellar was built in 2012 by the Endeavour Centre, after seven years of planning, fundraising, and grant-‐‑writing (Blyth, 2015). Dug into a small hill, the root cellar occupies an 18’x 20’ area and uses proven sustainable building methods including earth-‐‑bag foundation and walls and a green roof. The building includes two storage rooms and a double door entrance hallway to the outside. Its walls are made of woven sac bags packed with soil; they are plastered on both sides with a sand and limestone mixture (Magwood, 2015). This storage season, there were carrots, sunchokes, cabbages, potatoes, beets, parsnips, onions, and rutabagas stored in the root cellar. The produce is stored in open plastic bags, cardboard boxes, and wooden bushels.

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In the fall, the Spoon finds that the root cellar is too warm; it is about 10˚C in October (Blyth, 2015). In the winter, the typical temperature is 4-‐‑5˚C and the typical humidity is 90-‐‑95%RH. In the first year of using the root cellar, the Spoon found a great deal of mold growing on the produce and the ceiling (Blyth, 2015). In response, they lime painted the ceiling and the shelves and they installed an automatic fan system (Blyth, 2015). The original design of the ventilation system was passive; 65 feet of intake tubing wrapped

around the building, so that the air brought into the cellar was warmed up by the earth’s heat (Magwood, 2015). The exhaust pipes were placed near the ceiling and led directly to the outside with a short pipe, so they could pull the warm, humid air out through natural air flow (Magwood, 2015). However, the Spoon decided to install fans inside each of the exhaust pipes to push warm air out; they turn on whenever the device measures temperatures above 4˚C inside and lower than 4˚C outside.

Due to difficulties with managing the climate and air flow in previous years, the Spoon sought to expand their knowledge of the climate in the root cellar through a community based project. This project can help inform the Spoon’s storage methods, food sourcing, and building management. The research supports the Spoon in providing long-‐‑term storage space, opportunities to coordinate with local farmers, and hands-‐‑on learning experiences through their root cellar (Blyth, 2015). In addition, if the Spoon is better able to store vegetables then it will be able to source more food from growers in this region. Thus, this research supports the Seasoned Spoon in developing community resiliency and food security.

Community knowledge My project is meant to track the successes and challenges of root cellar technology in a regional context. While this research will certainly benefit the Spoon moving forward, this knowledge will also be useful to others interested in ecological food storage, such as farmers, builders, and academics. One of the reasons that the Spoon sought out research on root cellaring is the noticeable lack of such research. Personally, I found a scarcity of scientific research into modern low energy cellars; the articles that do exist focus on wine cellars. The lack of scientific research into modern root cellaring is a part of the disappearance of this technology (Magwood, 2015). When I looked for local root cellars through the

The Seasoned Spoon’s root cellar is powered by a South-‐‑facing solar panel.

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farmer’s market, I found that most farmers relied on refrigeration, yet had memories of grandparents with cellars.

Indeed, when contracted to build the Spoon’s root cellar, Endeavour had a difficult time finding research articles or current models of root cellaring to guide their construction (Magwood, 2015). Although there were many examples of “homesteading” style root cellars, there were not many functioning, commercial, and modern root cellars in evidence (Magwood, 2015). Furthermore, although the homesteading root cellars were a popular technology a few generations ago, they come from a time when food standards were different (Magwood, 2015). Back then, it was not unthinkable to eat soft potatoes in February; indeed, it may not have been a choice so much as a necessity. For this reason, Chris Magwood called the Spoon and Circle Organic root cellars the “first generation attempts ... to take old ideas and put them in modern contexts; [because] there’s no precedent for these, [Endeavour] couldn’t be certain what results to expect” (Magwood, 2015). It would be of use to future designers and builders of root cellars to know how successful this root cellar has proven to be and what characteristics could be improved upon.

Food security In many parts of the world, including our own, communities have forgotten how to store food without the use of electricity (Seasoned Spoon Café, 2013). Aimee Blyth believes that food storage is “a less obvious piece to [sustainable food systems] … that has been dismantled and needs to be rebuilt” (Blyth, 2015).

Technologies like root cellars are integral to sustainable eating and living within a landscape. The social and environmental benefits of having a root cellar include decreasing dependence on fossil fuels, connecting with the land, supporting local farmers, increasing self-‐‑sufficiency, and building a community around food (Blyth, 2015; Foote, 2015). My research examining the successes and challenges of root cellaring in this region contributes to honing this technology so it can be revived.

This revival is already underway. In the span of two years, Endeavour was asked to build three low energy vegetable storage facilities (Magwood, 2015). Chris Magwood believes this booming interest in root cellars is related to the increasing interest in food security and local food (2015). Endeavour is “very excited about the potential for this type of structure. In northern climates, the ability to store food crops into and through the winter is vital to providing local food security” (Magwood, 2014).

Research question What is the temperature and humidity in the root cellar and what is their relationship to the condition of the vegetables stored therein?

The primary objective of this study is to determine the effectiveness of The Seasoned Spoon’s root cellar in storing vegetables throughout the fall and winter. The data collected in this study will indicate how

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variations in temperature and humidity affect the health and edibility of the vegetables. If conditions are poor and vegetables spoil, the researcher will collaborate with the organization to improve and restore the cellar’s functioning.

The secondary objective is to further an understanding of the climate of root cellars in the area. This broader goal will include analysing the patterns in the climate variation from daily, seasonal, and indoor/outdoor perspectives as well as visiting other regional root cellars. These results will be useful not only for the Seasoned Spoon, but also local farmers, builders, and academics.

Hypothesis If temperature and humidity remain stable in a range that is optimal for the particular vegetables being stored, the vegetables will maintain their health throughout the storage season. Variations in temperature of 10 ˚C or more and in humidity of 15%RH or more will relate to higher incidences of decay in the vegetables being stored in the root cellar, compared to those stored in the refrigerator.

Methodology This observational study took place from October 2014 to April 2015 at The Seasoned Spoon’s root cellar in Peterborough, Ontario. This study was modeled on randomized block design (RBD) by assigning sample vegetables to the root cellar (case group) or the refrigerator (control group) by blocking for certain characteristics (see next section).

Sampling This research drew from a pre-‐‑existing population of vegetables that were destined to be stored in the root cellar. It included one breed of potato and one of carrot, both from a mature, locally sourced crop. These two types of vegetable were chosen to be representative of their group since they have different storage needs but are compatible enough to be stored near each other (Long, 2004). Firstly, any individuals with damaged skin or signs of disease were excluded from the study. To store products over a long period of time, whether using refrigeration or not, one must “begin with a high quality product” (Kitinoja and Kader, 2002). The sample group contained 56 carrots and 56 potatoes.

From this point, the study used a RBD sampling method. The three blocked characteristics were the type, size, and storage method of individual vegetables. These characteristics have a high chance of affecting the outcome and therefore needed to be spread out evenly across the case and control groups. The types of vegetables were divided into potatoes and carrots. The sizes were categorized into small, medium and large according to weight and so that all of these groups had the same number of units. The median weights for potatoes are 70g for large, 50g for medium, and 27.5g for small. The median weights for carrots are 70g for large, 45g for medium, and 30g for small. The carrot group was further divided into two storage methods: bare/bagged and covered in sand.

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Next, the subgroups of vegetables were randomly and blindly distributed into case and control groups. The case group included two-‐‑thirds of the total sample (72 units) whereas the control group included the remaining third (36 units). The process for separating these groups required the assistance of an outside person so as to ensure that the researcher did not bias the sampling.

Finally the case and control groups were further divided into blocks within the root cellar and refrigerator, respectively. This blocking was meant to account for variation in air ventilation and proximity to exits. The cellar room under observation was divided into three lengthwise blocks: one near the exit door, one at the far end of the room, and one in the middle (see Figure 1). The refrigerator used for the control was blocked vertically in three shelves: one at the top (1), one at the bottom (3), and one in the middle (2). Thus, both the case and control group will have evenly distributed types, sizes, and storage methods of vegetables throughout the blocks.

Figure 1: The root cellar was divided into three lengthwise blocks.

Instruments The main instruments used in this study were three BIOS indoor digital hygro-‐‑/thermometers (Model # 258BC) that measured the temperature and humidity in the three blocks of the root cellar. They have a temperature range of -‐‑50˚ to 70˚ C as well as a temperature resolution of 0.1˚C. They have a relative humidity range of 20-‐‑94% with a resolution of 1%RH. These hygro-‐‑/thermometers have a memory for the daily minimum and maximum temperature and humidity. The product’s accuracy range is +/-‐‑ 2˚C for the temperature and +/-‐‑ 5% from 30% to 80% as well as +/-‐‑8% from 81% to 100% for the humidity.

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Another instrument utilized in this study is a built-‐‑in outdoor thermometer. This thermometer is part of the automatic ventilation system in the root cellar; it is positioned high on the eastern wall, which receives full sun until the afternoon. The accuracy of this thermometer is unknown; however it was not used to record the primary variables of interest.

Procedure 1. Each case sub-‐‑group was placed according to their storage needs in each block of the room. Each control

sub-‐‑group was stored similarly in a refrigerator. 2. One hygro-‐‑/thermometer was placed in each block of the root cellar, at the same height in the room, as

close as possible to where the sample vegetables were stored. 3. One hygro-‐‑/thermometer was placed in the refrigerator. The refrigerator maintained an approximate

temperature range of 2˚-‐‑6˚C, as well as an approximate relative humidity range of 40-‐‑48%. 4. Current and minimum and maximum temperature and humidity were recorded in the three blocks.

Current temperature outside the root cellar was also recorded. The researcher visited the root cellar at midday every Friday to record this data and clear the hygro-‐‑/thermometers’ memory. Once every month, the researcher recorded this data and cleared the instruments’ memory for five consecutive days.

5. Each sub group of vegetables was examined for signs of spoilage through surface pockmarks, growth of microbes, or discoloration. This weekly examination was made on both the case and control groups. Signs of spoilage were tracked and spoiled vegetables were removed from the group.

Evaluating outcomes This study focuses on three key variables. The two independent variables are temperature and humidity. The dependent variable, or the outcome, is the health of the vegetables. This study is observational since the researcher is not controlling the independent variables in the root cellar.

The outcome of vegetable health was measured using qualitative guidance scales and quantitative records. The signs of vegetable health that this study evaluated were limited by the fact that they needed to be visible on the surface of the vegetable and simple to measure. The visible indicators of vegetable spoiling included sprouting, shriveling, pitting, mold growth, and discolouration.

This study monitored any visible pitting on the surface of the vegetables according to a guidance scale (See Table 3.1). For the purpose of this study, “pit” referred to any indent or crack at least 1 cm wide on the skin’s surface.

Table 3.1: Guidance scale for measuring the level of pitting in stored vegetables.

LEVEL 1 LEVEL 2 LEVEL 3 LEVEL 4 LEVEL 5

one to three pits four to six pits pits cover about a quarter of the surface

pits cover half the surface

pits cover more than half the surface

This study also assessed any discolouration in the appearance of the vegetables over the course of the storage season with a guidance scale (see Table 3.2). In the framework of this study, “paler” discolouration meant a colouration of vegetables with white or gray hues determined based on

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comparisons to the majority of the individual vegetable’s colouring and/or to the majority of the potatoes or carrots stored in that group. “Darker” discolouration meant a colouration with brown or black hues determined in a similar way.

Table 3.2: Guidance scale for measuring the level of pitting in stored vegetables.

LEVEL 1 LEVEL 2 LEVEL 3 LEVEL 4 LEVEL 5 LEVEL 6 LEVEL 7 LEVEL 8 LEVEL 9 LEVEL 10

green potato

one to three 1 cm wide spots that are paler than the

intact flesh

four to six 1 cm wide spots that are paler than the

intact flesh

pale patches or streaks

from 6cm-‐‑10 cm wide

half of the surface is paler than the intact flesh

one to three 1 cm wide spots that are darker than the

intact flesh

four to six 1 cm wide spots that are darker than the

intact flesh

half of the surface is darker than the

intact flesh

more than half of the surface is white or silvery

more than half of the surface is blackened

Finally, to evaluate the outcome, this study set apart “healthy” vegetables from “spoiled” vegetables by three parameters. Any vegetable that was classified as having a) Level 5 pitting, b) any signs of mold, or c) Level 7 or higher discolouration, was considered spoiled, removed from the research, and composted, when possible.

Confounding factors As an observational study, it was important to account for possible confounding factors. The tools for controlling these factors encompassed: randomization, blocking, replication, and peer review. In the root cellar, the exogenous variables that may influence the outcome were comprised of the type of vegetable, the size of vegetable, the storage method, the time of harvest, the bias of the researcher, any exterior damage to the vegetable, the air-‐‑flow in the room, the height in the room, the outdoor temperature, and the time. The first six variables were accounted for by the RBD in the sampling procedure (see section on sampling). The factor of air-‐‑flow was controlled through stratification, by dividing areas of the greatest variability into blocks and studying them separately. The factor of height was leveled by keeping all of the hygro-‐‑/thermometers and the vegetables at the same height in the room. Finally, the factor of time, whether it is time of day or season, was controlled through collecting data at the same time each day, over many weeks of replications, and with the added memory feature in the hygro-‐‑/thermometers.

One of the ways this study attempted to increase its internal validity was by making the case and control group comparable in all relevant ways. Since the independent variables could not be controlled in the root cellar, they were in the control group. The exogenous factors at work in the control group were identified as: the type of vegetable, the size of vegetable, the storage method, the time of harvest, the placement in the refrigerator, the air-‐‑flow, and the monitoring procedure. The first six factors were accounted for by blocking or randomization in the sampling procedure (see section on sampling). Moreover, the refrigerator was blocked vertically to specifically account for variations in heat and air flow. The storage methods and the monitoring procedure for the control group replicated what was done to the case group.

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Results In this section, I will present some of the major findings from my study. All of the collected data can be found in the Appendices at the end of this report.

Temperature At the start of this study, from November to December, the temperature in the root cellar fluctuated broadly between -‐‑1 and 9˚C (see Graph 4.1). These temperatures settled by mid-‐‑December to be about 5 to 7 ˚C, apart from one steep drop on December 11 when the doors to the outside were left open all night (see Graph 4.3).

From December 19 until January 9, there is a gap in the data since there was no one visiting the root cellar. On January 9, when the hygro-‐‑/thermometers’ memories were checked, they showed a large range of temperatures from 0 to 12˚C.The current temperature in the root cellar from January to March hovered around 4 and 5˚C. During this time period, the only major variations in temperature occurred in the minimum range, on days when the door was left open for an hour or longer. In contrast, the maximum recorded temperature stayed stable; from January 16 to February 13 across all blocks, the maximum temperature did not deviate 0.5˚C from the current temperature.

Consistently through the study period, temperatures in Block 1 were about 0.5 ˚C colder than temperatures in Block 3, while temperatures in Block 2 were somewhere in the middle (see Graph 4.2 and Graph 4.3). Block 1 was nearest to the exterior doors and to the exhaust vent, Block 3 was at the far end of the room and next to an intake vent, and Block 2 was in between.

Graph 4.3 shows an overall decline in current temperatures in all blocks from mid-‐‑December until late February; from late February until late April, the temperatures gradually increased by a slight amount. Furthermore, in early March, the outdoor temperature rose above 4˚C and at the same time the indoor temperatures began to rise slightly (see Graph 4.4).

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Graph 4.1: Temperature variation in Block 1 from November until April

-‐‑1 °C

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Graph 4.2: Comparison of 5-‐‑day Current Temperatures in 3 Blocks

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7 °C

December 8 -‐‑ 12 January 12 -‐‑ 16 February 23 -‐‑ 27 March 23 -‐‑ 27 April 13 -‐‑ 17

5-‐‑Day Comparison of Current Temperature

Block 1

Block 2

Block 3

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Graph 4.3: Comparison of current temperature in 3 Blocks from November until April

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5-‐‑month Current Temperature Comparison

Block 1

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Graph 4.4: Comparison of the indoor and outdoor temperature variance in Block 1

Humidity At the start of this study, from November until January, the humidity varied greatly from day to day, minimum to maximum, and from block to block. The current humidity ranged from 71%RH to 95%RH, while the minimum and maximum humidity at this time could vary as much as 39%RH in a seven day period. As with the temperature, the doors to the outside being left open affected the humidity. For example, as seen in Graph 4.5, on December 11th the humidity levels in all the blocks dropped by as much as 18%RH, at a time when the doors were left open. During the gap in data collection from December 19th to January 9th, the humidity levels did not significantly alter their course; they continued to vary by about 20%RH in all blocks.

From early January until early February, the difference between the minimum and maximum humidity becomes gradually smaller; the current humidity ranged from 82%RH to 96+%RH. From February 13th onward, all blocks in the root cellar continually reach 96+%RH on the maximum humidity. From March 20th onward, all blocks are constantly measuring above 95%RH. Overall, the root cellar’s humidity seems to gradually increase in the Fall and early Winter, and maintains maximum levels by mid-‐‑March (see Graph 4.6)

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Comparison of Indoor and Outdoor Temperature Block 1

Minimum

Maximum

Outdoor

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As with the temperature, there is a notable difference in the humidity between the three blocks (see Graph 4.5). In December, Block 1 was often 4%RH or more higher than Block 3, with Block 2 tending to be closer to Block 3. In January and February, the difference between the blocks’ humidity lessens and gradually disappears altogether as the blocks all measure above 95%RH past March.

Graph 4.5: Comparing the current humidity in 3 blocks of the root cellar

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December 8 -‐‑ 12 January 12 -‐‑ 16 February 23 -‐‑ 27 March 23 -‐‑ 27

Relative Humidity (%RH)

Comparison of 5-‐‑day Current Humidity in 3 Blocks

Block 1

Block 2

Block 3

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Graph 4.6: Comparison of the minimum humidity in 3 Blocks from November until April

Potatoes Throughout the course of this study, none of the potatoes in the root cellar spoiled, although one potato in the refrigerated control group did. In March, some of the potatoes in the control group shriveled and many of them sprouted. However, none of the potatoes in the root cellar shriveled or sprouted. In both the root cellar and refrigerator, about 1/3 of the potatoes had some level of discolouration or pitting; most of these cases were consistent from the beginning to the end of the study period. A few of the

cases of discolouration and pitting developed higher ratings over time. For instance, before the gap in data collection, two of the potatoes in Block 3 had Level 2 and 3 discolourations of pale reddish; after the gap, these

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Minimum Relative Humidity (%RH)

5-‐‑month Comparison of Minimum Humidity

Block 1

Block 2

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Potatoes from Block 2 in the root cellar with Level 6 discolouration.

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potatoes developed a darker brown discolouration that classified them as Level 6. Although the results in the three root cellar blocks are similar, Block 3 had two potatoes increase in discolouration/pitting, while Block 2 had one increase, and Block 1 had one increase.

Carrots For the carrots, three methods of storage yielded vastly different results. At the beginning of the study, half of the carrots were stored in sand and half were stored bare. However, on December 12th, I placed the bare carrots in plastic bags and left them slightly open. I will refer to these three groups of carrots as sandy, bare, and bagged.

In the control group, all of the bare carrots began shriveling after one week in the refrigerator. After attempts to increase the humidity in the refrigerator, on December 12th, the bare carrots had shrunk to half their original size so they were all placed in plastic bags. On January 9th, after the gap in data collection, the 12 bagged carrots all had white mold growing on them. As this was the entire group of bagged carrots, the control group had no bagged carrots after this point. There was no difference in the health of the bare/bagged carrots in the three blocks of the refrigerator.

None of the sandy carrots in the refrigerator spoiled, however they did shrivel in Block 1 and sprout in Block 3. The sand that the carrots were buried in would dry out over time, about two to three weeks in this study; every few weeks, I would add 2tbs of water to the sand in the case and control groups. On December 19th, I noticed shriveling had begun at the tips of the sandy carrots in Block 1; unlike in the bare carrots, the shriveling did not progress past a few centimeters of the tip. In addition, although the tips shriveled, the sandy carrots all remained firm throughout this study. In Block 3, the carrots did not shrivel but they sprouted, beginning on December 12 until the end of the study; I also noticed that the sand in Block 3 was slightly wetter than in Block 1.

Similar to the control group, the bare carrots in the case group developed shriveling; however they only began to shrivel after three weeks in the study and they did not shrink or shrivel to the same extent. On December 19th, 5/6 of the bare carrots in all blocks had shriveled; I placed them all in plastic bags. After the break in data collection, 3 bagged carrots in Block 2 and 2 in Block 3 had mold growing on them; most of the moldy carrots had long tips that had blackened over the break. However, over the break, some of the bagged carrots had begun sprouting and there was a decrease in the number of shriveled carrots. Between February and April, the number of shriveled and sprouted carrots fluctuated greatly in Block 1, while in Block 2 and 3 there were little to no fluctuations. Furthermore, on the last day of the study on

Bagged carrots in the root cellar developped white mold on the tips.

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April 17th, one of the bagged carrots in Block 2 had mold growing on the tip.

Akin to the control group, none of the sandy carrots in the root cellar spoiled, but they did sprout. After two weeks in the study, a few of the sandy carrots in each block began sprouting. By January 16th, all of the sandy carrots in all the blocks had sprouted. By March 6th, some of the sprouts had begun poking out of the sand. As with the control group, the sand in the root cellar did dry out over time; Block 1 would dry out the fastest and Block 3 would dry out the slowest, with Block 2 falling somewhere in between. On February 6th, I covered all of the sand-‐‑filled containers with a plastic bag or lid; after this time the sand retained water for longer and did not need water added.

Analysis In this section, I will offer my own analysis of the data

gathered from this study. This analysis will look for relationships between the climate and the vegetables’ health in the root cellar. Specifically, I will look at conditions within the root cellar, such as indoor temperature and humidity, and the way they intersect with vegetable health outcomes, such as mold growth, sprouting and shriveling. I will also examine some extrinsic factors, such as time of year, outdoor temperature, placement in the room, and storage method, that impact the primary variables. This analysis relies on observations from the case and control group, knowledge of root cellars from interviews, as well as accurate methodology and instrumentation. However, this analysis is not extensive or complete, and would benefit from further replications and reviews.

The conditions within the root cellar were based on seasonal patterns. In the fall and early winter, the current temperature gradually decreased; however it did not reach below 4˚C until late February. Although the current temperature hovered around 4˚C for a few weeks, by March 27th the temperature began to steadily increase; this shift coincides with the outdoor temperature reaching higher midday temperatures and mostly remaining above 4˚C. As a result of the high outdoor temperatures, the automatic fans were not turning on; thus, there would be less air-‐‑flow and cool air in the root cellar.

In fact, this study reveals certain issues with the automatic fans. Firstly, the fans are an important component in maintaining stable temperatures in the root cellar; this was clear from the large

Sandy carrots in the root cellar are bright orange with sprout and root growth.

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fluctuation during the gap in data collection, when the fans were not working due to the solar panel being covered in snow. However, even when the fans were working, they could not keep temperatures under 4˚C until February 26th. Instead, current temperatures in January and February would fluctuate between 4 and 6˚C, unless the doors were left open long enough to lower the root cellar’s temperature. From these observations, the automatic fan system does have some delay between when the indoor thermometer measures above 4˚C and when they can push out enough warm air to lower that temperature. Also, the fans do not turn on when the outdoor temperature is constantly above 4˚C; this relates to a gradual increase in the root cellar’s temperature in March or April. In general, the root cellar’s climate can remain more stable and cool by helping the fans bring down the temperature in fall—such as by opening and closing the doors—, by ensuring the solar panel is cleared off, by lowering the fans’ set temperature, and by minimizing door traffic in the spring.

The blocks through the length of the root cellar suggested some patterns related to the climate and health of vegetables. Consistently, the temperature at the far end of the room was about 0.5˚C warmer than near the door. Furthermore, the humidity in the block closest to the door was as much as 5%RH higher than at the far end of the room; this difference was especially apparent in the fall and early winter, since by early March all of the blocks were above 95%RH. These differences may be related to the opening of the door as well as the position of the vents. In fact, the block nearest to the door was the nearest to the ventilation system’s thermometer, which would explain why it was the closest to a consistent 4˚C.

Since the temperature and humidity in different parts of the room varies, the health of the vegetables being stored in the root cellar can vary according to their position in the room. For instance, the bare/bagged carrots in Block 1 survived all throughout the year, whereas 4 carrots spoiled in Block 2 and 2 carrots spoiled in Block 3. In contrast, all of the bare/bagged carrots in the control group shriveled and grew mold despite having a consistent temperature and humidity. Since carrots prefer cold temperatures and high humidity, the carrots in Block 1 may have fared better due to the cooler and wetter conditions (Kitinoja & Kader, 2002). Overall, these differences in the climate throughout the room reveal that cold and humid preferring vegetables, like carrots, would survive better near the door, while warmer and drier preferring vegetables, like potatoes, would be better placed at the far end.

Shriveling in the vegetables under study was an indicator of humidity levels being drier than ideal. For instance, the potatoes that were stored in the cool, humid root cellar did not shrivel or sprout over the entire five month study; however, potatoes in the refrigerator that were in a cool but dry environment shriveled slightly and sprouted a great deal. Specifically, 2 out of 17 potatoes shriveled in the control group and 11 out of 17 sprouted after three months in the refrigerator. Similarly, after one week in the control group, the bare/bagged carrots all shriveled to the point of shrinking to half their size and eventually growing mold. In contrast, the bare/bagged carrots in the much more humid root cellar

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began to shrivel after three weeks and even then only shriveled a little bit at the tips. In this respect, the root cellar maintains a high humidity that suits many types of root vegetables (Kitinoja & Kader, 2002).

Another important element to the health of vegetables was pre-‐‑existing damage as well as the health of nearby vegetables. In both the potatoes and carrots, several units were slightly discoloured or pitted from the beginning of the study; this damage could have occurred during harvest, transportation, or even in the preparation for the study. Despite my efforts to carefully select undamaged units, approximately 1/3 of the potatoes and carrots had some visible pits or spots. Although most of these units survived throughout the study, they were more at risk for spoilage. For instance, during the gap in data collection, Block 2 and 3 had mold growth on four carrots, two of which had been previously damaged.

In addition, carrots that already had some slight decay in the root or stem were more likely to spoil; this was visible in the bare/bagged carrots, when the units that had blackened, shriveled root tips grew mold while the ones that had firm orange tips or fresh stem sprouts did not spoil. With mold growth especially, spoilage may begin by only affecting the most vulnerable or already damaged vegetables, but then it can spread to vegetables stored nearby. This was the case in the bare/bagged vegetables, when large groups of carrots would spoil simultaneously or sequentially. These observations highlight the importance of storing mostly undamaged vegetables, of removing leaf or stem matter, and of keeping an eye out for signs of decay.

Throughout the course of this study, I also met some unforeseen challenges and confounding factors that could add imprecision or complication to the results and my analysis. Some of these problems were technical, such as the Block 2 hygro-‐‑/thermometer giving unusually high temperature readings. Some of the problems were more complex, such as the two week gap in data collection meaning that the solar panel was not dusted off so the fans could not turn on, resulting in not only a large gap in data, but also a large variation in temperature and vegetable spoilage.

One confounding factor that I found in this study was the opening of the doors to the outside. This factor clearly induced large fluxes in the temperature and humidity, namely by making the root cellar climate colder and drier. This factor was outside of my control since it was often performed as a necessary means of lowering the temperature, especially in the fall and early winter, and it was also necessary for me to open the door to carry out my study. In retrospect, I could have included measures for tracking the opening of the doors. Even from the few times that I did note this practice, the relationship between it and the indoor climate was distinct. If steadily applied, the opening and closing of the doors could help lower the temperatures sooner in the fall and keep it cool longer into the spring.

One of the major challenges in this study was responding to the storage needs of the carrots, while still trying to preserve the validity of the methodology. As a result, when I made changes to the storage methods, I would make them on the same day in all blocks in both the case and control group. The

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changes included: bagging the bare carrots, taking off decaying leaf or root matter, adding water to the sand, and covering the sandy carrots’ containers. Although these changes were unexpected, they did offer insight into different storage methods.

The difference between the bare/bagged carrots and the sandy carrots was pronounced. In the case group, 1/3 of the bare/bagged carrots spoiled, while in the control group they all did. In contrast, in both the case or control groups, none of the sandy carrots spoiled. Similarly, 1/4 of the bare/bagged carrots in the root cellar had some pitting or discolouration that remained consistent or worsened over the course of time, whereas the 1/9 of discoloured carrots in sand actually improved over time. Based on general observation, the sandy carrots felt firmer and looked like a brighter orange than the bare/bagged ones. However, the most vivid difference between the two groups was the shriveling and sprouting. In the root cellar, 5/6 of the bare group shriveled, while 1/4 of the bagged group did as well, but the sandy group did not shrivel at all. In the refrigerator, all of the bare/bagged carrots shriveled to the point of shrinking while 1/2 of the sandy carrots did only at the tips. Furthermore, although some of the bare/bagged carrots sprouted, the sandy carrots all sprouted, even to the point of growing out of the sand and forming new roots from the tip. Although sprouting is not an intentional outcome, it can be a bonus food source while also proving that the vegetables are alive. Adding coverings to the sandy carrots’ containers also proved useful in holding in moisture for longer. All in all, this exemplifies the benefits of storing carrots in sand in covered containers, as opposed to just bare or in bags.

Recommendations Through my research into root cellaring at the Spoon and in the region, I have heard and come up with suggestions to improve the Spoon’s vegetable storage outcomes. These suggestions may be adapted to suit the Spoon’s means and needs.

1) Pre-‐‑storage preparation of vegetables: Due to the influence of pre-‐‑storage damage, vegetables moving into the root cellar would ideally be free of any serious external damage, including bruises, scratches, and pits. Any vegetables that are badly damaged ought to be stored in the same area and clearly marked for priority use. Also, any loose plant matter, leaves, or stems should be removed from the vegetables, as they decay sooner and affect the vegetables.

2) Fall climate preparation: In order to lower the temperature in the root cellar and increase air-‐‑flow, the doors to the outside should be left open as much as possible. Sherry Patterson of Chickabiddy Acres recommends leaving the root cellar door open as much as possible; they keep it open all summer to air out (2015). That may not be possible with the situation on Trent campus, but the Spoon may be able to install a locking screen door that could be left open overnight (Blyth, 2015).

3) Fan system settings: The current set temperature of the automatic fan system allows for higher temperatures than is ideal for many root vegetables, which is 0-‐‑2˚C (Kitinoja & Kader, 2002). Andrew Flaman aims to maintain 0˚C in the Circle Organics’ root cellar (Flaman, 2015). The set temperature should be lowered to at least 2˚C which would allow for variance of a few degrees while maintaining cool temperatures throughout the winter; this may even help keep the root cellar cool later into the spring.

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4) Air-‐‑flow improvements: The air-‐‑flow in the root cellar could be helped through opening and closing the doors regularly. Chris Magwood of the Endeavour Centre suggested that it may be improved by installing a new vent pipe above the entrance door (2015). Jessica Foote of Lunar Rhythm Gardens also emphasized the importance of having large enough pipes for the size of the room; it would be very difficult to change the intake pipes, although changing the exhaust pipes may be more feasible (2015).

5) Storage season maintenance: It is important to ensure that the solar panel on top of the root cellar is kept clear, so that there is power for the fans to turn on. In addition, the vegetables stored in the root cellar should be checked regularly for mold growth and decay. This could be a volunteer or staff task that only requires a few minutes to check; if there is a lot of spoilage, an individual or group could tackle it all at a later time.

6) Spring maintenance: The gradual warming of the root cellar in spring could be minimized or slowed by limiting the opening of the doors.

7) Storage methods: In order to maintain their health, carrots should be stored in sand in containers with lids. Carrots should be buried in layers of wet sand and kept in the coolest region of the room.

8) Storing in blocks: Since there is variation in climate conditions in areas of the room, the Spoon could utilize this by storing vegetables that prefer cold, humid conditions (such as carrots) near the door and those that are flexible to warmer, drier conditions (such as potatoes) at the far end of the room. In between these two blocks, the Spoon could store vegetables that will be used up quickly. See the diagram that follows.

Conclusion This study is a small step toward documenting the resurgence of the art of root cellaring. This research intended to help the Seasoned Spoon thrive in their use of their root cellar, as well as to add to the community knowledge base around storage, and to fostering engagement and knowledge to ensure food security. This five-‐‑month observational study sought to understand how the temperature and humidity in the root cellar interacted with the health of the potatoes and carrots stored inside. Through understanding some of the interplay between many variables and outcomes, the study was able to diagnose some of the root cellar’s problems. Finally, this research generated ideas and plans to improve the functioning of the Seasoned Spoon’s root cellar.

A diagram of blocking of the root cellar with examples of vegetables to be stored there.

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In October, when I was first setting up this study, I noticed a large furry rodent sauntering about the root cellar. Then, in late April, on the last day of the study, I saw what I could identify as a groundhog foraging in the same area. I spent a long time watching this animal sniffing and poking around for food; I felt both blessed at the sighting as well as curious about what teachings it carried. Upon further research, groundhogs, or kakjiishag in Nishnaabemowin1, utilize many of the same principles that a root cellar does. For instance, groundhogs will hibernate from October until March in deep burrows; their bodies will maintain temperatures just above freezing but much lower than usual, so as to preserve their energy throughout the winter (Hinterland Who'ʹs Who, 1991). Through my encounter with the groundhog, I was struck by the cross-‐‑cultural and longstanding knowledge of utilizing the earth’s warmth to preserve life in cold weather. As I am learning a small part of how this ancient art applies to the Seasoned Spoon’s root cellar, I am connected to traditions spanning years, kilometers, and species—all based on this relationship with the land.

1 Terminology from Shirley Williams’ Nishnaabemowin book Gdi-‐‑nweninaa: Our Sound, Our Voice (2002).

Groundhog foraging around the base of the root cellar in late April.

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Bibliography Blyth, A. (2015, January 26). The Seasoned Spoon'ʹs Root Cellar. (M. Cleary, Interviewer) Peterborough,

ON.

Camelo, A. F. (2004). Manual for the preparation and sale of fruits and vegetables. Retrieved 09 20, 2014, from Storage: http://www.fao.org/3/a-‐‑y4893e/y4893e00.htm#Contents

Flaman, A. (2014, December 8). Circle Organic'ʹs Root Cellar. (M. Cleary, Interviewer) Millbrook, ON.

Foote, J. (2015, January 27). Lunar Rhythm Gardens'ʹ Root Cellar. (M. Cleary, Interviewer) Janetville, ON.

Hinterland Who'ʹs Who. (1991). Factsheet: Woodchuck. (C. v. Jong, Ed.) Retrieved 04 28, 2015, from Hinterland Who'ʹs Who: http://www.hww.ca/assets/pdfs/factsheets/woodchuck-‐‑en.pdf

Kitinoja, L., & Kader, A. A. (2002). Small-‐‑Scale Postharvest Handling Practices. Postharvest Technology Research and Information Center. UC Davis.

Long, E. D. (2004, 03 01). Storage Guidelines for Fruits and Vegetables. (S. Reiners, Ed.) Retrieved 09 26, 2014, from Cornell Cooperative Extension: http://www.gardening.cornell.edu/factsheets/vegetables/storage.pdf

Magwood, C. (2015, January 20). The Endeavour Centre'ʹs Root Cellars. (M. Cleary, Interviewer) Peterborough, ON.

OECD. (2000). International Standardisation of Fruit and Vegetables: Carrots. Paris: OECD Publications.

Patterson, S. (2015, January 13). Chickabiddy Acres'ʹ Root Cellar. (M. Cleary, Interviewer) Hastings, ON.

Seasoned Spoon Cafe. (2013). Our Root Cellar. Retrieved from http://www.seasonedspoon.ca/node/197

Suslow, T. V., & Voss, R. (2014). Potato, Early Crop: Recommendations for Maintaining Postharvest Quality. Retrieved 10 04, 2014, from UC Davis Postharvest Technology: http://postharvest.ucdavis.edu/pfvegetable/PotatoesEarly/

Suslow, T. V., Mitchell, J., & Cantwell, M. (2013, 11 05). Carrot: Recommendations for Maintaining Postharvest Quality. Retrieved 10 04, 2014, from UC Davis Postharvest Technology: http://postharvest.ucdavis.edu/pfvegetable/Carrots/

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Appendices Climate Appendix 1.1 Data log for the climate in Block 1 of the root cellar Data log for root cellar climate Block number 1 Accuracy: +/-‐‑ 2˚C and +/-‐‑8% RH *** signifies door was left open for an hour or more Date Current

temp. (˚C)

Current hum. (%RH)

Min. temp. (˚C)

Max. temp. (˚C)

Min. hum. (%RH)

Max. hum. (%RH)

Current outdoor temp. (˚C)

Days since last memory clear

21/11/14 5.8 89 3.7 8.1 68 90 -‐‑3 1 28/11/14 6.5 91 3.3 7.7 70 94 -‐‑3 7 05/12/14 5.4 89 -‐‑0.5 7.2 56 94 -‐‑1 7 *** 08/12/14 5.8 92 5.2 6 84 93 0 3 09/12/14 5.9 93 5.7 6 89 93 2 1 10/12/14 6 92 5.9 6.1 91 93 -‐‑1 1 11/12/14 2.5 76 2.5 6.2 76 92 -‐‑3 1 *** 12/12/14 5.3 91 1.9 5.4 74 91 -‐‑2 1 19/12/14 6 93 3.6 6.2 74 95 -‐‑3 7 03/01/15 5.5 95 09/01/15 5 95 -‐‑0.1 6.2 75 96 -‐‑8 20 12/01/15 5 96 3.9 5.6 89 96 -‐‑1 3 *** 13/01/15 5 96 4.9 5.1 95 96 -‐‑15 1 14/01/15 4.8 95 4.1 5 94 96 -‐‑9 1 15/01/15 4.3 95 1.2 4.9 84 96 -‐‑7 1 *** 16/01/15 4.5 96 4 4.6 94 96 -‐‑10 1 *** 23/01/15 4.6 96 2.2 4.9 90 96 -‐‑1 7 30/01/15 4.6 96 4.4 4.8 95 96 -‐‑10 7 06/02/15 4.2 96 2.6 4.5 95 96 -‐‑4 7 13/02/15 4.3 96 3.5 4.3 96 96 -‐‑14 7 20/02/15 4.1 96 3.8 4.2 96 96 -‐‑21 7 23/02/15 3.9 96 3.8 4.4 96 96 -‐‑12 3 24/02/15 1.7 96 1.7 4.5 96 96 -‐‑8 1 *** 25/02/15 3.6 96 1.7 4.5 96 96 -‐‑5 1 26/02/15 3.7 96 3.6 3.9 96 96 -‐‑6 1 27/02/15 3.7 96 3.6 3.9 96 96 -‐‑6 1 06/03/15 3.8 96 3.6 4.2 96 96 -‐‑1 7 13/03/15 3.9 96 3.5 4 96 96 6 7 20/03/15 4 96 3.8 4.5 96 96 9 7 23/03/15 4 96 4 4.5 96 96 1 3 24/03/15 4 96 4 4.2 96 96 15 1 25/03/15 4 96 4 4.1 96 96 8 1 26/03/15 4 96 4 4.2 96 96 3 1

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27/03/15 4 96 4 4.1 96 96 1 1 03/04/15 4.2 96 4 4.5 96 96 15 7 10/04/15 4.4 96 4.2 4.7 96 96 12 7 13/04/15 4.7 96 4.5 4.9 96 96 21 3 14/04/15 4.8 96 4.7 4.9 96 96 16 1 15/04/15 5 96 4.8 5 96 96 17 1 16/04/15 5.3 96 4.9 5.6 96 96 19 1 17/04/15 5.2 96 5.1 5.4 96 96 15 1

Appendix 1.2 Data log for the climate in Block 2 of the root cellar Data log for root cellar climate Block number 2 Accuracy: +/-‐‑ 2˚C and +/-‐‑8% RH *** signifies door was left open for an hour or more Date Current

temp. (˚C)

Current hum. (%RH)

Min. temp. (˚C)

Max. temp. (˚C)

Min. hum. (%RH)

Max. hum. (%RH)



21/11/14 6 83 3.9 7.9 32 93 -‐‑3 1 28/11/14 6.6 89 3.8 7.7 67 92 -‐‑3 7 05/12/14 5.5 86 0.3 7.3 53 92 -‐‑1 7 *** 08/12/14 6 87 5.4 6.2 79 89 0 3 09/12/14 6.1 89 5.9 6.2 84 89 2 1 10/12/14 6.1 89 6 6.2 88 89 -‐‑1 1 11/12/14 3 71 2.9 6.2 71 89 -‐‑3 1 *** 12/12/14 5.4 87 2.3 5.5 70 87 -‐‑2 1 19/12/14 6.1 91 4 6.3 70 92 -‐‑3 7 03/01/15 5.5 92 09/01/15 5.1 93 0.7 12.3 73 94 -‐‑8 20 12/01/15 5.1 94 4.1 5.4 85 94 -‐‑1 3 *** 13/01/15 5.1 94 4.9 5.2 92 94 -‐‑15 1 14/01/15 4.9 93 4.2 5.2 91 94 -‐‑9 1 15/01/15 4.5 93 1.5 5 80 93 -‐‑7 1 *** 16/01/15 4.7 93 4.2 4.7 91 94 -‐‑10 1 *** 23/01/15 4.7 94 2.6 5.1 85 94 -‐‑1 7 30/01/15 4.6 95 4.5 5 91 95 -‐‑10 7 06/02/15 4.3 95 2.6 4.6 89 95 -‐‑4 7 13/02/15 4.4 96 3.5 4.4 92 96 -‐‑14 7 20/02/15 4.1 96 3.9 4.4 94 96 -‐‑21 7 23/02/15 4.2 96 3.9 4.3 95 96 -‐‑12 3 24/02/15 1.7 92 1.7 4.3 92 96 -‐‑8 1 *** 25/02/15 3.7 96 1.7 10 91 96 -‐‑5 1 26/02/15 3.8 96 3.7 3.9 96 96 -‐‑6 1 27/02/15 3.8 96 3.7 4 96 96 -‐‑6 1

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06/03/15 3.8 96 3.7 4.2 95 96 -‐‑1 7 13/03/15 3.9 96 3.5 4 96 96 6 7 20/03/15 4.1 96 3.9 5 95 96 9 7 23/03/15 4.1 96 4.1 4.6 96 96 1 3 24/03/15 4.1 96 4 4.3 96 96 15 1 25/03/15 4.1 96 4 4.2 96 96 8 1 26/03/15 4.1 96 4 4.2 96 96 3 1 27/03/15 4.1 96 4 4.2 96 96 1 1 03/04/15 4.2 96 4 4.5 96 96 15 7 10/04/15 4.5 96 4.3 4.8 96 96 12 7 13/04/15 4.7 96 4.5 4.9 96 96 21 3 14/04/15 4.9 96 4.7 4.9 96 96 16 1 15/04/15 5 96 4.9 5 96 96 17 1 16/04/15 5.3 96 5 5.7 96 96 19 1 17/04/15 5.2 96 5.4 5.1 96 96 15 1

Appendix 1.3 Data log for the climate in Block 3 of the root cellar Data log for root cellar climate Block number 2 Accuracy: +/-‐‑ 2˚C and +/-‐‑8% RH *** signifies door was left open for an hour or more Date Current

temp. (˚C)

Current hum. (%RH)

Min. temp. (˚C)

Max. temp. (˚C)

Min. hum. (%RH)

Max. hum. (%RH)



21/11/14 6.2 83 4.1 8.2 64 87 -‐‑3 1 28/11/14 6.9 88 3.9 8 69 92 -‐‑3 7 05/12/14 5.8 85 0.4 7.5 54 91 -‐‑1 7 *** 08/12/14 6.2 87 5.5 6.3 78 88 0 3 09/12/14 6.3 89 6.1 6.4 84 89 2 1 10/12/14 6.4 89 6.1 6.5 84 89 -‐‑1 1 11/12/14 3.2 72 3.2 6.4 72 89 -‐‑3 1 *** 12/12/14 5.7 86 2.5 5.8 71 87 -‐‑2 1 19/12/14 6.3 90 4.2 6.5 76 92 -‐‑3 7 03/01/15 5.7 92 09/01/15 5.4 92 0.9 6.5 74 94 -‐‑8 20 12/01/15 5.4 93 4.3 5.8 85 94 -‐‑1 3 *** 13/01/15 5.3 94 5.1 5.5 92 94 -‐‑15 1 14/01/15 5.2 93 4.4 5.4 91 94 -‐‑9 1 15/01/15 4.7 92 1.8 5.4 82 94 -‐‑7 1 *** 16/01/15 4.9 93 4.4 5 91 93 -‐‑10 1 *** 23/01/15 5.1 94 2.9 5.3 85 96 -‐‑1 7 30/01/15 4.9 95 4.7 5.1 92 95 -‐‑10 7 06/02/15 4.6 95 2.8 4.8 91 95 -‐‑4 7

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13/02/15 4.6 96 3.7 4.6 93 96 -‐‑14 7 20/02/15 4.4 96 4.1 4.8 95 96 -‐‑21 7 23/02/15 4.2 96 4.1 4.6 96 96 -‐‑12 3 24/02/15 2 94 1.9 4.3 94 96 -‐‑8 1 *** 25/02/15 3.9 95 1.9 4.3 94 96 -‐‑5 1 26/02/15 4 96 3.9 4.2 95 96 -‐‑6 1 27/02/15 4 96 3.9 4.2 95 96 -‐‑6 1 06/03/15 4.1 96 3.9 4.5 95 96 -‐‑1 7 13/03/15 4.2 96 3.8 4.2 95 96 6 7 20/03/15 4.3 96 4.1 4.7 96 96 9 7 23/03/15 4.3 96 4.3 4.7 96 96 1 3 24/03/15 4.3 96 4.3 4.5 96 96 15 1 25/03/15 4.3 96 4.3 4.4 96 96 8 1 26/03/15 4.3 96 4.3 4.6 96 96 3 1 27/03/15 4.3 96 4.3 4.4 96 96 1 1 03/04/15 4.5 96 4.3 4.6 96 96 15 7 10/04/15 4.7 96 4.4 4.7 96 96 12 7 13/04/15 4.9 96 4.7 5.1 96 96 21 3 14/04/15 5 96 4.9 5.1 96 96 16 1 15/04/15 5.2 96 5 5.2 96 96 17 1 16/04/15 5.4 96 5.1 5.9 96 96 19 1 17/04/15 5.3 96 5.3 5.5 96 96 15 1

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