The fragrant green sprouts are vibrant, fresh, and delicious, packed with flavor and nutrients. Known as "vegetable protein," they are highly favored by consumers and widely used in restaurants, supermarkets, and as premium gift packages. Their popularity continues to grow due to their unique taste and health benefits.
To start the production, choose a suitable location with a temperature range of 20–23°C for optimal germination. Growth stops when temperatures exceed 35°C, and it slows down below 12°C. In spring and autumn, greenhouses or unused buildings are ideal. During winter, greenhouses, basements, or other sheltered areas are best. In the later growth stages, scattered light is essential for healthy development.
For the setup, use a three-dimensional seedling system. The cultivation frame can be made from materials like angle iron, steel, bamboo, or wood, with a height of 1.6–2 meters and 4–5 layers spaced 40–50 cm apart. Use flat-bottomed, perforated plastic trays measuring 60 cm x 24 cm x 4–5 cm. Also, prepare watering hoses, nozzles, soaking pools, or plastic basins, along with tools for handling seeds.
Select high-quality varieties that are flavorful, crisp, and juicy with minimal fiber. Currently, varieties like Taihe County’s red oil oyster and Shandong Surabaya’s red water are popular. Store seeds in dry, dark, well-ventilated, and low-temperature conditions to extend shelf life. Fresh seeds should be bright red, with dull, fragrant coats. Choose seeds with a germination rate of at least 90% and a weight of 10 grams or more, using about 50 grams per tray.
For cultivation techniques:
1. Soak the seeds in warm water (55°C) while stirring until it cools to 30°C. Soak for 12 hours, then rinse and drain. Keep the seeds at 23°C, wrapped in a cloth (5–6 cm thick), and water them once or twice daily. When the buds reach 1–2 mm, they are ready for sowing.
2. After disinfecting and rinsing the seedling trays, place a layer of paper on the bottom, followed by 2.5 cm of wet perlite (with 50% moisture). Spread the seeds evenly, about 50 grams per tray. Cover with 1.5 cm of perlite and mist immediately. Alternatively, use two layers of cotton cloth or breathable paper at the bottom, and let the seeds sprout for 5 days before placing them on the rack.
3. Five days after sowing, the sprouts will emerge. Mist regularly to maintain 80% humidity. Use a soft hose or watering can for even distribution. Avoid overwatering. Keep the temperature between 20–23°C and avoid direct sunlight. Rotate the trays every 1–2 days for uniform growth.
4. Harvest after 18 days under proper conditions. The shoots should be over 10 cm long, with fully opened cotyledons and no new leaves. They must be fresh, clean, free from rot or disease, and have a strong aroma. After harvesting, wash and prepare for sale.
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Zhoushan City Shuangying Aquatic Products Co., Ltd.  , https://www.shuangying-aquatic.com