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Published on by Water Network Research, Official research team of The Water Network in Academic
Reducing The Water Footprint And Increasing Shelf Life of Potted and Cut Herb Production In The UK
New research from the University of Southampton is aiming to reduce the water footprint and increase shelf life of potted and cut herb production in the UK.
Focusing on a range of potted and cut herbs, including flat-leaved parsley, basil and coriander, the aim is to reduce the use of irrigation water during crop production, while improving the flavour and quality of the herbs. It has already been shown in other growing systems that substantial water savings can be made without detrimental impacts on crop quality.
The project is led by Professor Gail Taylor from the University of Southampton and builds on research findings from a BBSRC IPA (Industrial Partnering Award) with Vitacress Ltd.
The project was awarded from theSainsbury's Supermarkets Agricultural R&D Grant- where growers, suppliers and researchers are asked to compete for a pot of £1 million provided by Sainsbury's.
Source: University Of Southampton
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