For the most part, today was focused on vegetable production. We began with a brief excursion to the “greenhouses” at the Division of Life Sciences. Rafael showed us how they are harvesting water by a series of innovations. Basically, imagine the greenhouse being on an incline. In between the two greenhouses is recycled concrete and that runs all the water down into a cistern that can collect up to 2000 cubic meters of water from rain. Unfortunately, with the decrease in rainfall, Rafael predicts another “slim cow year” and is hoping for a “fat cow year” in the near future. |
The cistern is like an old army bivouac covered with three layers. The interesting thing is that the bottom two layers are made of recycled materials---one is saran (a webbed black netting) and the other is a plastic layer with holes in the middle. The top layer of netting is new. The system allows rainwater to penetrate into the cistern as well as prevent evaporation from escaping. |
One of the greenhouses was built for $3,000, primarily from recycled materials, in order to show local farmers how they can make money by using these inexpensive greenhouses to grow higher value crops, such as Amaryllis, ponytail palms, orchids, and cacti (including the “mother-in-law chairs” we were introduced to earlier in the week). |
Afterwards, we met up with the University of Guanajuato students and went to the Green Giant plant (actually the General Mills plant who owns Green Giant) to observe how vegetables are processed at a big, multinational corporation. General Mills owns Haagen Daz, various cereal products, Old El Paso, Betty Crocker, part of Yoplait, Pillsbury and Nature Valley Granola Bars. They run three shifts a day with 2,000 employees. (Approximately 20% of Irapuato employment is at Green Giant.) |
When we entered the plant, we were asked to leave everything behind except for a photo ID--no cameras. This particular Green Giant site is where they process frozen vegetables, but they also have dry facilities where they make soft and hard tortillas. Ten miles away is a greenhouse, where they process 400 million plants per year (which is only 70% of their capacity). They produce the seedlings and give them to the growers who produce the plants, maintaining total control of the process from start to finish. Overall, they have 50 growers on over 7,100 acres. At this particular plant, they make boil-in-bag, polybag and cheese sauce vegetable products. In addition, they process celery, red and green peppers, broccoli, asparagus and brussel sprouts. Tomato and asparagus seed are very expensive. The plant has to follow all the regulations and laws to which they are going to ship. Right now they are trying to offset their carbon footprint; in 2013, they have planted over 50,000 trees. The company will provide endemic trees to any groups (such as the Girl Scouts) that ask for them.
Next stop: Frugo---a family-owned operation based in Irapuato. They sell their vegetable products (both frozen and canned) to Heinz, Goya, Con Agra, Walmart, and Campbell. We had a chance to see them process broccoli in bulk while we were there (but again, no cameras allowed). These products were going to be incorporated into other food products after they leave the factory. This was quite a contrast to our visit to the Green Giant facility.
Next stop: Frugo---a family-owned operation based in Irapuato. They sell their vegetable products (both frozen and canned) to Heinz, Goya, Con Agra, Walmart, and Campbell. We had a chance to see them process broccoli in bulk while we were there (but again, no cameras allowed). These products were going to be incorporated into other food products after they leave the factory. This was quite a contrast to our visit to the Green Giant facility.
After a very brief stop at “Happy Chicken,” we went to asparagus plantation. The owner, Vincente Flores, has a 150 acres devoted to this crop. Vincente told us that he grows asparagus because it requires less water to grow, it tolerates frost, and it requires less machinery to manage and harvest (versus maize, sourghum and other vegetable crops). The only disadvantage is that asparagus needs to grow for 2 ½ years before they produce. But once they do, the plants can produce for eight years. He produces 2-3 tons per acre. Asparagus requires high organic matter, so Vincente also keeps sheep and swine in order to compost their manure for the plants.
That was our day because we needed to get back to the hotel earlier than usual because the town of Guanajuato was having a car rally and the streets were to be closed by 7 pm.
Last day tomorrow. We will visit the National Genome Center in the morning and then spend some time in a small, rural village to discuss migration issues. In the afternoon, the students (in combined groups of PSU and UGto students) will present their research topics that were assigned for the week.
Remember to visit the students' blog about the trip at http://mexicoblog2013.wordpress.com/
Last day tomorrow. We will visit the National Genome Center in the morning and then spend some time in a small, rural village to discuss migration issues. In the afternoon, the students (in combined groups of PSU and UGto students) will present their research topics that were assigned for the week.
Remember to visit the students' blog about the trip at http://mexicoblog2013.wordpress.com/