Edible Layered Cultivation Medium for Soilless Vegetable Growth
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Solution Overview
Problem
Existing cultivation methods for vegetable products often require soil and complex equipment, limiting convenience and flexibility in indoor or controlled environments.
Innovation Solution
A layered edible medium comprising a first layer with high water content and agar for seed germination, and a second layer with carob seed flour, agar, sugar, xanthan gum, and optional excipients and functional elements for growth and nutrition.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If soil and complex equipment are used for cultivation, then the vegetable products can be grown reliably, but the system becomes complex and less convenient for indoor or controlled environments
Solution Approach 1:
The cultivation system is segmented into multiple functional layers within the edible support: a first layer for seed placement and germination, a second layer for root development and nutrient absorption, and a third layer for additional support. This segmentation allows each layer to perform its specific function efficiently while simplifying the overall system structure by eliminating the need for complex external equipment.
Solution Approach 2:
The edible support serves multiple functions simultaneously: it acts as the growth substrate, nutrient delivery system, water retention medium, and final food product. This multi-functionality eliminates the need for separate soil, fertilizer, and container components, thereby reducing system complexity while maintaining cultivation reliability.
2Quantity of substance
If traditional soil-based cultivation is used, then plants can grow with adequate nutrition, but the final product includes non-edible soil that cannot be consumed
Solution Approach 1:
The composition of the edible support is carefully adjusted with specific parameters: the first layer contains 8-15% clay particles and 70-80% organic matter for optimal seed germination, while the second layer contains 15-30% clay particles and 65-75% organic matter for root development. These parameter optimizations ensure adequate nutrient availability while maintaining edibility throughout all layers.
Solution Approach 2:
The invention merges the cultivation substrate and the food product into a single integrated edible support structure. All layers are composed of edible materials including clay, organic matter, and plant-based components, allowing the entire support to be consumed along with the harvested vegetable products, thereby eliminating waste and improving product usability.
3Stability of the object's composition
If non-edible substrates are used for cultivation, then the structure provides stable support, but the entire cultivation medium cannot be consumed, requiring disposal
Solution Approach 1:
The edible support utilizes composite materials combining clay particles (15-30% in second layer, 8-15% in first layer) with organic matter (75-80% in first layer, 65-75% in second layer) and plant-based components. This composite structure provides the necessary structural stability for plant growth while maintaining complete edibility, eliminating waste generation and the need for disposal.
4Ease of operation
If a simplified cultivation system is used, then convenience is improved, but the ability to provide adequate nutrition and support for plant growth may be compromised
Solution Approach 1:
Each layer of the edible support is designed with locally optimized quality: the first layer has higher organic matter content (70-80%) and lower clay content (8-15%) to facilitate seed germination and early growth, while the second layer has increased clay content (15-30%) and reduced organic matter (65-75%) to provide structural stability and nutrient retention for root development. This local quality differentiation ensures adequate growth support while maintaining overall system simplicity.
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
Facilitates the germination and growth of vegetable products in a soilless, edible medium that can be consumed along with the harvested product, offering a convenient and sustainable cultivation system.
Implementation Method 1
the first edible layer comprises at least one gelling element... said at least one gelling element of the first edible layer comprises agar
Implementation Method 2
said at least one thickening element of the second edible layer comprises carob seed flour
Implementation Method 3
xanthan gum in a weight percentage included between 0.1% and 10%, more preferably in a weight percentage equal to 0.5%, with respect to the second edible layer
Data Source
Figure 1~2
Figure 3~4
AI summary
The present invention concerns an edible medium (1; 101) for the cultivation of at least one vegetable product (P). The edible medium (1; 101) is layered and comprises a first edible layer (10) suited to allow the germination and/or growth of said at least one vegetable product (P) and a second edible layer (20) comprising at least one mixture of the following: at least one thickening element, at least one gelling element and at least one excipient.