"The idea is essentially the same as with underfloor heating. Thanks to a series of pipes, warm water circulates around 45 to 50 centimetres under the ground, which makes the asparagus in the greenhouse grow much earlier." Italy's Orto Veneto is about to start harvesting the Primo Asparago, which is grown entirely organically (see Freshplaza of 01/28/2021).
The first asparagus appeared on 19 February.
"We manage 15 hectares equipped with heated greenhouses and 15 hectares dedicated to growing crops in the field. We apply an organic farming system. We expect to continue growing until 7 or 10 May, when we will have a total of 140 tonnes of asparagus," said of of partners Renzo Moro.
The greenhouses are divided into two parts, not far from each other. In each section there is a central wood-chip boiler that heats the water. There are two tanks, one with 100 cubic metres and one with 300 cubic metres. "At a depth of 45 to 50 metres under our greenhouses, there are tubes that provide the water flow. The tubes have a diameter of 25 mm and the water has a temperature of 30 degrees. It then returns to the depot and is reheated via a heat exchanger. No waste is produced here," said partner Filippo Magagna.
The burner is fueled with wood chips. The company owns a few hectares of poplar trees to produce the fuel itself, otherwise it buys it locally or regionally, always from companies with a certified supply chain.
The hot water supply pipes
One of the things we are most concerned about is smoke abatement. We are about 20 times below the legal limits, because we have installed modern systems so that the fumes from the first combustion are re-combusted, and then we have several filters that retain all the ash. The doors are always open, so even when we are not there, a possible inspection can be done by the authorities," said Moro.
The pipes from the machine room to the greenhouses
The water circulating to the greenhouses is always 30 degrees and there are thermostats that regulate the temperature. The burner has an automatic feed and when the system senses that the water is warm enough, fewer chips are burned. If the water is too cold, then combustion is increased.
"We get a lot of requests from abroad, where organic food is very much appreciated," concluded Moro.
The partners of this project are: Renzo Moro, Filippo e Roberto Magagna, Ermanno Picchioni and Giuseppe Reato.
Tel.:+39 348 4714026
Tel.: +39 345 0276 481
Tel + 39 345 0276 481