QU develops patented vertical farming technology for soil-free vegetable cultivation

The Agricultural Research Station (ARS) at Qatar University (QU) has developed vertical farming technology, a patented hydroponic vegetable cultivation system in a facility for fresh leafy vegetables.
The Qatar University Vegetable Factory (QUVF) is well equipped with precise climate control systems that regulate temperature, humidity, CO2 levels and lighting to replicate the ideal conditions for each leafy vegetable species, a statement said yesterday.
QUVF has specialised LED lights to provide the necessary spectrum for photosynthesis, enabling crops to grow efficiently and rapidly, regardless of external weather conditions. Sensors and automation technologies constantly monitor and adjust environmental parametres, ensuring optimal growing conditions and resource usage.
While vertical farms are generally less susceptible to pests and disease compared to traditional farming, QUVF implements integrated pest management techniques that are employed as a preventive measure to maintain a pest-free environment. The harvesting process in vertical farming is a precise and efficient process. Leafy vegetables are usually harvested when they reach the desired size and maturity.
Vertical farming offers a host of benefits. It allows for year-round production, ensuring a consistent supply of leafy greens regardless of external factors like weather and seasons. This approach also leads to reduced resource usage, as controlled environments cut water consumption by up to 90% when compared to traditional farming, while energy-efficient LED lighting minimizes electricity consumption.
Additionally, vertical farming contributes to a smaller carbon footprint by being located closer to urban areas, which reduces transportation emissions and by employing controlled environments that lessen the need for chemical inputs. Vertical farms also excel in space efficiency, requiring only a fraction of the land required by conventional farming, making them suitable for urban environments. Lastly, the focus on harvesting produce at its peak freshness results in superior taste and nutritional value.
The research team is currently working on adapting and developing project ideas to fit the Qatari environmental conditions, particularly in terms of cooling systems and energy supplies, in collaboration with researchers from QU in these fields. This project is expected to open new research horizons for various disciplines within and outside of QU, offering new training and research opportunities for students. Additionally, it is anticipated that the project will provide a domestically produced product that supports the local market.