Ark Foods has begun its first harvests at a new Eastern Long Island R&D greenhouse.
“Our mission at Ark Foods has always centered around a deep dedication to farming, and part of that commitment extends into the curiosity of exploring beyond conventional growing practices,” shared Noah Robbins, CEO and Founder of Ark Foods. “The art of farming involves experimentation, which is key to diversifying the traditional farming models found in big outdoor agriculture. We are drawn to both the sustainability benefits of indoor ag and the canvas it offers us to grow awesome new varieties of veggies.”
Among the first vegetables to trial is the Habanada Pepper, the renowned Cornell + Michael Mazourek creation that captured the floral aromatic taste of a Habanero pepper but removed all the heat. In addition, Ark Foods is trialing select heirloom cherry tomato varieties for possible inclusion into its Mini Heirloom medley products. “The allure of a controlled environment lies in its untapped potential and the platform it provides for experimenting with new technologies and sustainable farming practices,” stated Robbins.
The company has also trialed other novel veggie varieties at the facility. One of which is the Cucamelon, a snackable cucumber the size of an almond, and even Aji Dulce peppers, famed for their sweet and fruity taste. Ark Foods has consistently pushed the boundaries of what is possible in the realm of commercial plant cultivation.
“Our commitment to research and development knows no bounds,” stated Robbins. “We are on a relentless pursuit to bring new flavors that will captivate consumers and bring joy to their meals., We are driven by a mission of accessibility, ensuring everyone can savor and enjoy these exceptional vegetables at an affordable price point,” stated Robbins.