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bigvlada

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Od vremena kada su se ljudi pretežno bavili sakupljanjem polodova postoji tendencija da se deo hrane nekako sačuva za periode kada je ima malo. Da li je to rezultat posmatranja životinja koje to rade ili naša originalna zamisao nećemo nikada doznati ali je sigurno da je ritual ostavljanja zimnice nešto što ima višemilenijumsku tradiciju. Tokom našeg razvitka tehnologije su se menjale ali je princip uvek ostao isti. Ono što je takođe ostalo isto je činjenica da i dan danas zavisimo od ćudi vremena. 

 

Nisam toliko gord da tvrdim da je moderna nauka pobedila atmosferske prilike, da možemo da preživimo bez obzira na to kakva je klima. U poslednjih 500 godina smo imali periode koji se nazivaju mala ledena doba, iako se ljudi ne slažu oko početka, perioda trajanja niti uzroka. Čak i danas uzgajanje hrane ima potencijal za geopolitičke promene. Ako usled promene klime ili vremenskih nepogoda jedna zemlja ostane bez hrane ili će nastati masovna glad ili će biti primorana da zatraži pomoć od neke druge zemlje što može dovesti do promene savezništava u svetu. 

 

Čovek je pokušao da problem reši upotrebom plastenika, ali to je samo prvi korak, slično aparatu Orvila i Vilbura Rajta. 

 

Postavlja se pitanje, kako obezbediti dovoljno hrane za sve slojeve stanovništva, izvor koji neće zavisiti od vremenskih prilika, kvaliteta zemljišta, štetočina i korova? Pisci naučne fantastike su se odavno pozabavili tim problemom. U romanu Zvezda Kec pominju se orbitalne bašte sa paradajzom veličine lubenice. Brojni kosmički brodovi su imali bašte i parkove. Osamdesetih godina prošlog veka postojala je zgrada bez prozora koja je proizvodila zelenu salatu i začinsko bilje. Danas zgrade za proizvodnju hrane polako prelaze iz statusa laboratorijskih eksperimenata u status takmaca na tržištu. 

 

Ovaj uvod treba da da osnovu za ono čime ćemo se ovde zanimati, zatvorenim sistemima za proizvodnju hrane koji ne zavise od vremena, nemaju problem sa štetočinama ili korovom. Mnoga od tih rešenja nemaju zemlju a iako se teoretski tako mogu gajiti i gmo sorte akcenat je na "starim" vrstama voća i povrća koja su izgubila tržišnu bitku usled manjih prinosa u odnosu na razne hibride. Na ovaj način im se pruža prilika da iskoriste svoj potencijal do maksimuma. Proizvodnja u tim zatvorenim prostorima može biti "organska" (navodnici su jer se ljudi ne slažu šta sve taj termin obuhvata a šta ne) ili klasična, sa upotrebom zemlje i druge hemije. 

 

Nije potreban ne znam kakav prostor da se počne. Nešto najosnovnije bi bio 3D štampač koji štampa namirnice koristeći nekoliko osnovnih "ukusa" u prahu. Iako ovo nije sveže voće i povrće, prikladno je za kosmičke brodove kada ima baš malo mesta. Za današnje kuhinje postoji ekvivalent koji vam neće dati kilo salate i paradajza dnevno ali ćete imati začinsko bilje. 

 

Ovako je to izgledalo na slikama pre nekoliko godina:

 

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A evo i jednog svežeg proizvoda, namenjenog kućama i stanovima. Ova konfiguracija košta 187 funti.

 

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Što se tiče većih površina, tu postoji više problema. Sve takve nužno visokotehnološke zgrade su skupe. Uzgajanje voća i povrća u zatvorenom prostoru troši mnogo struje i vode. Neki koncepti pokušavaju da reše problem zgradama koja oponašaju biljke ili zgradama koje su projektovane da budu energetski neutralne. Neke recikliraju vodu a neke pokušavaju da proces gajenja biljaka ukomponuju sa gajenjem riba.

 

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Jedan inovativan vid uštede energije i održavanja (koje je takođe krupna stavka na mesečnom računu) su akustični frižideri, tj. rashladni sistemi koji koriste termoakustiku. Zvučni talasi stvaraju pritisak. Kada se taj pritisak primeni na npr. gas u zatvorenom prostoru on se zagreva. Potenciometrom se može regulisati temperatura. Zvučna izolacija mora biti odlična jer ti frižideri umeju da urlaju jačinom vulkana (190dB). Jedan primerak je leteo na šatlu a koriste ih i na američkim nosačima aviona. Kada sam ih prvi put pominjao na jednom drugom forumu, bili su laboratorijski primerci, danas se već mogu kupiti iako su kriminalno skupi. Definitivno tehnologija čije vreme tek dolazi. 

 

Fabrika koju sam pominjao a o kojoj je članak izašao u Galaksiji polovinom osamdesetih je posle nekoliko godina propala. Iako je imala nekoliko revolucionarnih ideja (korišćenje specijalnih lampi sa vodenim hlađenjem, inovativni vid proizvodne trake u obliku arhimedovog vijka gde su navoji sve duži kako se bliži vreme berbe (stavite seme na početak, za valjda 22 dana dobijete salatu na drugom kraju)) i maksimalno se trudila da štedi energiju (rad noću kada je niža tarifa) i gaji skupe namirnice (začinsko bilje i salata za prodaju američkim restoranima u zimskom periodu) tehnologije koje je koristila su ipak bile suviše primitivne da bi mogla da opstane. 

 

Tridesetak godina kasnije situacija je dosta povoljnija. Pre svega, promenjen je osnovni princip, sada se govori o vertikalnim farmama, zgradama koje služe za gajenje voća i povrća. Na ovaj način krajnji proizvod je još bliže kupcu jer se elminiše jedna veoma velika stavka, cena (i vreme) transporta. Jedan engleski zoološki vrt svoju zelenu salatu dobija na taj način. Uštede su sulude, ako im je verovati oni iz zgrade na tri sprata dobijaju salatu u vrednosti od 150.000 funti dok bi sa parcele zemljišta površine osnova zgrade dobili bar deset puta manju količinu. Ako je verovati jednoj drugoj firmi, njima njihov prostor od 36 kvadratnih stopa (nešto preko 3m2) menja 44000 kvadratnih stopa (oko 4000m2) njiva. Nema zemljišta, nema buba, nema korova, nema pesticida. 

 

Jedan primer, Fujitsu je jedan neiskorišteni deo svoje fabrike za proizvodnju čipova preuredio u vertikalnu farmu. U toj jednoj prostoriji gaje 50.000 glavica salate. 

 

 

Tehnologije postoje, potrebno ih je usavršiti ali pre svega promeniti svest stanovništva, svest koja funkcioniše po jednom drevnom principu koji sada ima alternativu. 

 

Možete da sednete i izračunate, koliko zgrada i koje spratnosti bi bio dovoljno za snabdevanje Beograda svežim voćem i povrćem preko cele godine? Šumske jagode, tartufi, 200+ vrsta južnoameričkih krompira, bukvalno sve što nam padne na pamet.  :s_w:

Edited by bigvlada
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Vlado, je l ima negde kolika su ulaganja u postavljanje takve jedne zgrade?

 

Ako je za zlu ne trebalo, računica je irelevantna. Zanima me u komercijalnom kontekstu.

 

 

PS. Što je lepa ta polica s prve slike.

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Ja mislio o gajenju "na terasama" ovo je svemir...

Realno ovo zahteva ipak neki višak prostora u urbanim sredinama...

 

 

....shit has hit the fan...

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Mislim da ovde spada i morska verzija:

 

https://medium.com/invironment/an-army-of-ocean-farmers-on-the-frontlines-of-the-blue-green-economic-revolution-d5ae171285a3#.rnjrmo4e3

 

edit: "spada" u smislu osnovne ideje koja stoji iza nje, naravno da ne ispunjava definiciju urbanog gajenja, ali mislim na drasticno smanjenje povrsine i iskoristivosti prostora, kao i provlacenje ideje da se sto manje utice na okolni ekosistem proizvodnjom hrane.

Edited by Prokleto Djubre
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Vlado, je l ima negde kolika su ulaganja u postavljanje takve jedne zgrade?

 

Ako je za zlu ne trebalo, računica je irelevantna. Zanima me u komercijalnom kontekstu.

 

 

PS. Što je lepa ta polica s prve slike.

 

Osvetljenje je tu užasno skupo. Pa klima. Moraš konstantno da paziš na pojavu algi. Treba ti sistem reciklaže. Izolacija. Čista soba nije neophodna ali ako i to hoćeš i to košta mnogo. Mislim da su najskuplje one najmanje a da je najisplativije praviti zgrade od 20+ spratova. Za onu prvu fabriku su se interesovali Šveđani jer oni imaju dosta jeftinu hidroenergiju i mogućnosti za proširenje iste. 

 

 

Ovde imaš neke brojke. Recimo nekih $20.000 ali možeš da počneš i sa manje. 

 

Ovo je sličan sistem, ali se ne vidi cena. 

 

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http://www.verticalfarms.com.au/warehouse-systems

 

Mislim da bi dobar pilot projekat bio napraviti ovo u nekom mestu u Vojvodini, recimo pet spratova, svaki sprat drugo povrće i prodavati ga van sezone. Imamo neupotrebljenih industrijskih pogona do kojih su dovedeni voda, struja i u određenom procentu slučajeva gas. Nešto od toga se može adaptirati jer prozori nisu neophodni. Npr. ona ogromna hala Ivo Lola Ribar korporacije u Železniku, izgrađena krajem osamdesetih radi sklapanja domaćeg transportnog helikoptera VNH-90 bi mogla da se pretvori u višespratnicu za gajenje povrća. 

 

 

Evo kako izgleda hrana iz 3D printera. Da li je neko za spejs šatl na buzaru? :)

 

 

 

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Treba imati u vidu da se u hidroponici najčešće gaji zeleno i lisnato povrće (sve vrste salata, začinsko bilje i sl.). Ove stackabilne varijante slabo rade za paradajz i papriku npr, prosto zato što im treba visina za rast.

Takođe, radi se na sistemima za korenasto povrće, ali su rezultati (još uvek) u najmanju ruku slabi.

 

Paradajz i paprika u hidroponici daju dobre rezultate, ali nema uštede u prostoru, inicijalna ulaganja su ogromna, a održavanje sistema na optimumu je skupo.

 

Dakle, nije nemoguće, ali je još uvek miljama daleko od rešenja za prehranu planete.

 

Meni je akvaponika zanimljiva zbog simbioze riba i uzgajanja zeleniša, ovaj lik je recimo to lepo navežbao, s tim što on ne koristi ribu za prehranu, samo kao izvor nutrijenata za biljke.

Edited by Skyhighatrist
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Ima na onim gornjim linkovima sistem za kačenje na zid koji može da služi za paradajz i paprike. U nekoj hali možeš da imaš 10-15 spratova i za takvo povrće. 

 

ZipFarm_Side_View__05390.1446574239.1280

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World’s Largest Indoor Farm is 100 Times More Productive

 

 

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The statistics for this incredibly successful indoor farming endeavor in Japan are staggering: 25,000 square feet producing 10,000 heads of lettuce per day (100 times more per square foot than traditional methods) with 40% less power, 80% less food waste and 99% less water usage than outdoor fields. But the freshest news from the farm: a new facility using the same technologies has been announced and is now under construction in Hong Kong, with Mongolia, Russia and mainland China on the agenda for subsequent near-future builds.

 

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In the currently-completed setup, customized LED lighting developed with GE helps plants grow up to two and half times faster, one of the many innovations co-developed  in this enterprise by Shigeharu Shimamura, the man who helped turn a former semiconductor factory into the planet’s biggest interior factory farm.

 

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The specific idea to deploy it at this time and in this place grew out of a disaster: the 2011 earthquake and tsunami that shook the island nation, causing area food shortages in general and this building to be abandoned in particular. Turning it into an indoor farm both gave the structure a new purpose and has helped replace needed fresh, healthy and locally-grown greens.

 

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Shimamura has shortened the cycle of days and nights in this artificial environment, growing food faster, while optimizing temperature, lighting and humidity and maximizing vertical square footage in this vast interior space (about half the size of a football field). No water is lost to soil and a core-less lettuce variant reduces waste.

 

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Currently, the process is “only half automated. Machines do some work, but the picking part is done manually. In the future, though, I expect an emergence of harvesting robots. For example, a robot that can transplant seedlings, or for cutting and harvesting, or transporting harvested produce to be packaged.”

 


 

With a long-standing passion for produce production, he “got the idea for his indoor farm as a teenager, when he visited a ‘vegetable factory’ at the Expo ’85 world’s fair in Tsukuba, Japan. He went on to study plant physiology at the Tokyo University of Agriculture, and in 2004 started an indoor farming company called Mirai, which in Japanese means ‘future.'”

 

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Shimamura continues to think about future refinements, applications and expansions: “I believe that, at least technically, we can produce almost any kind of plant in a factory. But what makes most economic sense is to produce fast-growing vegetables that can be sent to the market quickly. That means leaf vegetables for us now. In the future, though, we would like to expand to a wider variety of produce. It’s not just vegetables we are thinking about, though. The factory can also produce medicinal plants. I believe that there is a very good possibility we will be involved in a variety of products soon.”

 

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The beauty of this development lies partly in its versatility – since it deals in climate-controlled spaces and replicable conditions, a solution of this sort can be deployed anywhere in the world to address food shortages of the present and future. Saving space, indoor vertical farms are also good candidates for local food production in crowded and high-cost urban areas around the globe. Aforementioned strides in waste and power reduction also make these techniques and approaches far more sustainable and cost-efficient.

 


 

Ultimately, the hope (and goal) is to refine the system and apply it in other areas where resources and/or space are scarce or where weather is problematic, from developing countries to developed cities. Indeed, the same team is already building anew in densely-packed Hong Kong, where real estate is extremely expensive and local food harder to come by as well.

 


 

Merkur se zatvara ovog meseca, postoji i hala koju je podigao pokojni Pevec (ne znam šta se sada tamo nalazi), zatim višespratne nadzemne garaže kod zapadne kapije Beograda i u bloku 44. Prostori koji su idealni za ovakav vid proizvodnje. Na oko 2300m2 Japanci proizvode 10.000 glavica salate dnevno, svaki dan, sa postojećom tehnologijom. 

 

 

 

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Nama sa ovakvom nezaposlenoscu uopste ne treba hala u blizini velikog centra. Ti mozes za pola japanceve plate dobiti sve najbolje poljoprivredne strucnjake da idu iz Beograda na vrh Kopaonika svaki dan ako ti to smanjuje trosak. Svakako da bi neka od napustenih fabrika u okolini Beograda bila idealna, pada mi na pamet Pancevo u kome sam video vise nego jednog kandidata za snimanje postapokalipticnog filma. Pretpostavljam da bi to mogao dobiti za dzabe, odnosno za mito lokalnoj samoupravi i slikanje za kamere.

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Ako ovih Japanaca sa zelenom salatom nema vise, znam da sam citao bas o toj prednosti s pesticidima pre godinu-dve. Posto se salata ne sadi u normalnu zemlju, bukvalno nema ni bakterija koje bi donele neku bolest i nikakav pesticid ti u stvari i ne treba. Zato svi koji ulaze izgledaju kao kombinacija hirurga i astronauta, mora sve biti skroz sterilno da se ne unose potencijalne bakterije i virusi.

S te strane mislim da je ovo prakticno idealan setap, ostaje taj problem same energije jer je sunce napolju besplatno pa ce morati da se cekaju neka ozbiljnija unapredjenja da bi se bas sve isplatilo saditi ovako. Za sada mislim da margina isplativosti stoji negde u neophodnosti da zemlja bude bogata (gde se hrana moze placati vise) i "brze" kulture (poput salate kojoj ne treba dugo da dodje od semena do jestivog proizvoda). Ne sumnjam da ce ta margina ici na dole, a uz malo srece sa unapredjenjima iskoristivosti solarne energije, mogla bi biti i veoma brza i potpuno promeniti proizvodnju hrane u sledecoj deceniji.

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Nama sa ovakvom nezaposlenoscu uopste ne treba hala u blizini velikog centra. Ti mozes za pola japanceve plate dobiti sve najbolje poljoprivredne strucnjake da idu iz Beograda na vrh Kopaonika svaki dan ako ti to smanjuje trosak. Svakako da bi neka od napustenih fabrika u okolini Beograda bila idealna, pada mi na pamet Pancevo u kome sam video vise nego jednog kandidata za snimanje postapokalipticnog filma. Pretpostavljam da bi to mogao dobiti za dzabe, odnosno za mito lokalnoj samoupravi i slikanje za kamere.

 

Štos je da se dugoročno drastično skrešu troškovi transporta hrane. Ako već ima praznih hala u komšiluku, zašto ih ne iskoristiti?

 

 

Ovaj članak objašnjava one gornje slike.
 
AUTHOR: ADAM MANN. ADAM MANN SCIENCE  DATE OF PUBLICATION: 02.06.13.
 
FEEDING THE FINAL FRONTIER: 3-D PRINTERS COULD MAKE ASTRONAUT MEALS
 
Scallop-Shuttle-deep-fried1.jpg
A deep-fried space shuttle scallop built using Cornell's Fab@Home 3-D food printer. Credit: Fab@Home
 
SEVERAL DECADES FROM now, an astronaut in a Mars colony might feel a bit hungry. Rather than reach for a vacuum-sealed food packet or cook up some simple greenhouse vegetables in a tiny kitchen, the astronaut would visit a microwave-sized box, punch a few settings, and receive a delicious and nutritious meal tailored to his or her exact tastes.
 
This is the promise of the rapidly maturing field of 3-D food printing, an offshoot of the revolution that uses machines to build bespoke items out of metal, plastic, and even living cells. Sooner than you think, 3-D printed designer meals may be coming to a rocketship, or a restaurant, near you.
 
“Right now, astronauts on the space station are eating the same seven days of food on rotations of two or three weeks,” said astronautical engineer Michelle Terfansky, who studied the potential and challenges of making 3-D printed food in space for a master’s thesis at the University of Southern California. “It gets the job done, but it’s not exactly home cooking.”
 
Fab@Home-3d-printer-Photo-credit-Jeff-Li
The Fab@Home 3-D food printer. Credit: Jeffrey Lipton
 
With 3-D printers coming of age, engineers are starting to expand the possible list of materials they might work with. The early work in food has been in making desserts – a Japanese company lets you order your sweetheart a creepy chocolate 3-D model of their head – but some researchers are already thinking of what comes next. The Fab@Home team at Cornell University has developed gel-like substances called hydrocolloids that can be extruded and built up into different shapes. By mixing in flavoring agents, they can produce a range of tastes and textures.
 
The ability to 3-D print meals could be particularly handy on long-duration space missions, said Terfansky. Food is a basic source of comfort to humans, who would be dealing with a high-stress environment during a trip to an asteroid or Mars. Monotony will be a major challenge for such endeavors and the ability to provide variety and change in diet could be key. Having a family member back on Earth be able to design a special meal for an astronaut, beam it to their spaceship, and have it prepared in space might help travelers deal with distance and loneliness.
 
A 3-D printer could mix vitamins and amino acids into a meal to provide nutrients and boost productivity. There are limitations to the types of fresh foods that can be grown in space – NASA says some of the best crops for a Mars mission are lettuce, carrots, and tomatoes. With that you could make a salad, but a 3-D printer could manufacture croutons or protein-dense supplements. The device could take up less space than a supply of packets of food and, because each item is custom built, would help cut down on waste.
 
Obviously, such technology would find many applications on Earth. A 3-D printer could create unique and novel foods that are impossible to produce with conventional cooking. Hot dogs could be filled with layers of ketchup or mustard and cakes could have a logo inside that appears when a slice is cut out. Likely the first people to embrace the new design possibilities will be avant-garde chefs.
 
But 3-D food printing systems still have a long way to go, with most of the current limitations involving the printer’s extruding system. Some items, like frosting or processed cheese, are easy to make printable. A chocolate treat, for instance, is created using a syringe filled with melted chocolate to build up a shape specified by a computer layer by layer.
 
But other materials – fruits, vegetables, and meats – are much more of a challenge. Even with flavored gels, printing a wide variety of foods would require figuring out how to lay down potentially dozens of different materials, each with their own characteristic viscosity or perfect temperature range, using interchangeable printer heads.
 
printing-turkey.jpg
A 3-D food printer building turkey paste into blocks. Credit: Fab@Home
 
Of course, this is food we’re talking about, and it has to be appealing. In the earliest tests of the hydrocolloid 3-D food printer, the Cornell team produced different fake items — bananas, mushrooms, mozzarella – all with the appropriate texture and flavor.
 
“We quickly ran into the yuck factor,” said engineer Jeffrey Lipton, who leads Cornell’s Fab@Home lab, which makes open-source 3-D printer kits. “It was the Uncanny Valley of food,” he added. It was very close to, but still unlike, the cuisine people expected.
 
Terfansky understands this is an issue. At first, she said such devices would probably extrude gloppy shapes filled with chemicals that make them smell or taste like chicken (while not quite being a drumstick). Because no one wants to eat something that looks and tastes bad, Terfansky said the best thing would be to focus on making sure things are delicious and then improving the visual aesthetics.
 
Within five to 10 years, she said the technology might get to the point where a single printer could produce lots of different food items that are both flavorful and look like what they’re supposed to be. Terfansky sees a day further in the future when most home kitchens include a 3-D printer simple enough for a child to go up and press the “hamburger” button in order to receive a meal. Such plans may seem like the food machine from The Jetsons but other researchers say they’re not out of the realm of possibility.
 
“At first I thought of it being ridiculously difficult,” said engineer Boris Fritz of Northrop Grumman Aerospace Systems, who works on 3-D printers that produce extremely high-precision metallic machinery. “But this stuff doesn’t have to be precise at all. The more I thought about it, the more it seemed obvious and inevitable that within about five years something like this will be done.”
 
Lipton thinks the more out-there possibilities, like building up a meal of steak and potatoes from scratch, are still 15 to 20 years or more in the future. He agrees that the technology could be adopted first in places like hospitals or space stations, where people have sensitive or predictable nutritional needs.
 
“It’s an exciting premise it’s just a long ways away,” he said.
 
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  • 2 weeks later...

Ako ovih Japanaca sa zelenom salatom nema vise, znam da sam citao bas o toj prednosti s pesticidima pre godinu-dve. Posto se salata ne sadi u normalnu zemlju, bukvalno nema ni bakterija koje bi donele neku bolest i nikakav pesticid ti u stvari i ne treba. Zato svi koji ulaze izgledaju kao kombinacija hirurga i astronauta, mora sve biti skroz sterilno da se ne unose potencijalne bakterije i virusi.

S te strane mislim da je ovo prakticno idealan setap, ostaje taj problem same energije jer je sunce napolju besplatno pa ce morati da se cekaju neka ozbiljnija unapredjenja da bi se bas sve isplatilo saditi ovako. Za sada mislim da margina isplativosti stoji negde u neophodnosti da zemlja bude bogata (gde se hrana moze placati vise) i "brze" kulture (poput salate kojoj ne treba dugo da dodje od semena do jestivog proizvoda). Ne sumnjam da ce ta margina ici na dole, a uz malo srece sa unapredjenjima iskoristivosti solarne energije, mogla bi biti i veoma brza i potpuno promeniti proizvodnju hrane u sledecoj deceniji.

 

Ako mislis na svjetlost, pitam se da li moze sistem sa pasivnim optickim kablovima koji provode svjetlost kao na primjer ovaj sistem  :

 

http://www.ieee.ca/epec11/admin/C04.pdf

 

3-ECHY-lumie%CC%80re.jpg

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