Closed-Container Vegetable Cultivation for Retail Supply Efficiency
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Solution Overview
Problem
The existing methods for producing and transporting vegetables and herbs result in high transportation costs and the need for specialized storage facilities, leading to increased consumer prices and inefficiencies in the supply chain.
Innovation Solution
A method and set for producing consumer-ready vegetables and herbs by culturing them in closed containers under controlled conditions, using specialized lighting and a permeable membrane to maintain a contamination-free environment, allowing direct transfer from growth facilities to retail outlets, thereby reducing transportation and storage needs.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If vegetables are grown in specialized greenhouses and transported to retail outlets, then production expertise is maintained, but transportation costs increase and supply chain efficiency decreases
Solution Approach 1:
The system divides the supply chain into independent modular units where each retail outlet has its own dedicated growth container. This segmentation eliminates the need for centralized transportation while maintaining specialized production conditions at each location.
Solution Approach 2:
Retail outlets are enabled to produce their own vegetables using provided seed kits and growth containers, eliminating dependency on external growers and transportation services. The system empowers end-users to perform the production function themselves.
2Ease of manufacture
If vegetables are transported from growth facilities to retail outlets, then production separation is maintained, but handling and storage requirements increase
Solution Approach 1:
The growth container and retail display unit are merged into a single integrated system. The container serves dual purposes as both the growth chamber and the final display/storage unit at the retail outlet, eliminating the need for separate handling and storage facilities.
Solution Approach 2:
The system performs all necessary growth and maturation actions before the product reaches the retail outlet. Vegetables are grown to full maturity in the container, so no further processing or storage is needed upon arrival at the retail location.
3Reliability
If traditional vegetable production and transport is used, then specialized growing facilities are required, but consumer prices increase
Solution Approach 1:
The system uses inexpensive, single-use growth containers that are discarded after one use. This eliminates the need for expensive, reusable specialized greenhouse facilities while maintaining controlled growing conditions, thereby reducing overall production costs and consumer prices.
Solution Approach 2:
The system changes the physical state and location parameters of vegetable production from centralized industrial facilities to decentralized retail locations. This parameter change enables production closer to the point of consumption, reducing transportation costs and increasing freshness without requiring expensive specialized infrastructure.
4Adaptability or versatility
If vegetables are stored before distribution, then supply chain flexibility is improved, but product freshness decreases
Solution Approach 1:
The system performs the growth action preliminarily before distribution, with vegetables maturing completely in the container prior to being sent to the retail outlet. This eliminates the need for post-harvest storage while maintaining supply chain flexibility through the modular container system.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach reduces transportation costs and improves supply chain efficiency, ensuring fresher products by eliminating handling and storage, while allowing retailers to produce their own vegetables at lower costs.
Implementation Method 1
The container is closed with a permeable membrane. The membrane is permeable to oxygen (O2) and carbon dioxide (CO2) but preferably impermeable to contaminations and pathogens, like viruses, bacteria, fungi, protists or insects.
Implementation Method 2
The growth facilities are preferably provided with specialized lighting systems designed to provide the correct light intensity and colour, in particular, well known assimilation lighting.
Implementation Method 3
In order to germinate, the seeds or spores need to be in contact with a fluid, such as water or a buffer.
Data Source
Figure 1A~1C
Figure 2
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AI summary
The present invention relates to a method for producing consumer-ready vegetables, mushrooms or herbs, comprising the steps of culturing vegetables, mushrooms or herbs in a closed container under suitable growing conditions until maturity; and transferring the container with the mature vegetable, mushrooms or herb to a retail outlet. The culturing of the vegetables, mushrooms or herbs until maturity takes suitably place in or in the vicinity of the retail outlet. The invention further relates to a set for performing the method and to the container comprising the mature vegetables, mushrooms or herbs.