Acetarium
Authors
Tollak, Tobias ; Fomsgård, Sidsel Keis
Term
4. term
Education
Publication year
2019
Submitted on
2019-06-06
Pages
124
Abstract
Dette afgangsprojekt udvikler et produktforslag, der gør det muligt at dyrke bladgrønt som spinat og bladbeder i et lukket, indendørs hydroponisk system uafhængigt af vejr og temperatur. I dag kommer meget af det bladgrønt, der sælges i Danmark, fra varmere lande som Spanien og Holland. Det høstes, pakkes og transporteres, så det først kan købes mindst syv dage efter høst. I denne tid mister bladene en del næring og smag, hvilket giver en mindre tilfredsstillende oplevelse. Restauranter betaler samtidig høje priser for bladgrønt fra Sydeuropa, fordi det er vigtigt for den visuelle præsentation af à la carte-retter, men kvaliteten er ofte utilstrækkelig. Udendørs selvforsyning er sæsonbestemt i Danmark, så helårsdyrkning kræver indendørsløsninger. Projektet præsenterer derfor ‘Acetarium’: et lukket hydroponisk system (dyrkning i vand uden jord) til dyrkning on the spot i restauranter. Systemet gør det muligt at høste inden for cirka tre uger efter såning. Det er semi-automatisk og kræver minimalt opsyn efter installation. Fordi systemet er lukket, kan temperatur, vanding og lys styres for at give planterne gode vækstbetingelser. Der er ikke behov for sprøjtemidler, og insekter holdes ude, hvilket gør dyrkningen mere ren og kontrolleret.
This graduation project develops a product concept that enables growing leafy greens such as spinach and chard in a closed, indoor hydroponic system, independent of weather and temperature. Today, much of the leafy greens sold in Denmark come from warmer countries like Spain and the Netherlands. They are harvested, packed, and transported, reaching buyers at least seven days after harvest. During this time, greens lose much of their nutrients and flavor, leading to a less satisfying experience. Restaurants also pay high prices for greens from Southern Europe because they are important for the visual presentation of à la carte dishes, yet the quality is often inadequate. Outdoor self-growing in Denmark is seasonal, so year-round supply requires indoor solutions. The project therefore presents ‘Acetarium’: a closed hydroponic system (growing in water without soil) for on-the-spot cultivation in restaurants. The system allows harvesting within about three weeks of sowing. It is semi-automatic and requires minimal supervision after installation. Because the system is closed, temperature, watering, and light can be controlled to create good growth conditions. No pesticides are needed, and insects are kept out, making the growing process cleaner and more controlled.
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