SALISBURY, MD-(May 16, 2022)-Horticulture Production Management students in the A+ Garden Center at Parkside High School are learning how to grow an ancient plant in a new way that could someday help feed the ever-growing world population with safe food products full of potential health and nutrition benefits.
Today, student groups set up an experiment to grow the blue-green algae, Spirulina, in photobioreactors, which use a light source to cultivate microorganisms. The budding horticulturists will use different parameters that they deem most beneficial to see which team can produce the highest yield after two weeks. Yield will be measured at the end of the month and the winners will be announced. A prize will be awarded for their group effort.
Jerry Kelley, a horticulture teacher in the Wicomico County Public Schools Career and Technology Education program, has agreed to implement the project imagined by University of Maryland Eastern Shore Extension specialists Dr. Melinda Schwarz (Food Safety) and Brad Hartle (4-H STEM-Wicomico), and Hebron farmer Tom Cropper.
“It’s a win-win for everyone,” Kelley said. “Students will have a hands-on lesson in new technologies and emerging products in horticulture, and experiment results may provide some insight that could be incorporated in the processing systems at Cropper’s facility. In CTE, it’s all about experiential learning in business applications, greenhouse organization and crop production and a little fun along the way. The project also overlaps with Parkside student involvement in the World Food Prize Global Youth Institute.”
“Spirulina is a cyano-bacteria that is nutrient-dense, having protein equivalent to that of eggs,” said Schwarz. “It is a good source of thiamine, riboflavin, niacin, copper and iron, and it is high in antioxidants. Potential benefits may include anti-inflammatory and anti-cancer properties, heart health, allergy relief and immune support. When produced under a science-based food safety plan, there is little risk of the toxins and heavy metals that can be found in wild Spirulina.”
Cropper, who frequents farmers markets with existing products such as homemade granola, English toffee and peanut brittle, is looking to cultivate the plant and create marketable products. Incorporated into the project is developing recipes with purchased food-grade Spirulina.
“UMES Extension 4-H STEM programs are a great way to bring hands-on applicable science concepts to students in the public school systems,” Hartle said.
Gail Stephens, Agricultural Communications and Media Associate, University of Maryland Eastern Shore, School of Agricultural and Natural Sciences, UMES Extension, gcstephens@umes.edu, 410-621-3850.
Photos by Todd Dudek, Agricultural Communications Photographer and Videographer, University of Maryland Eastern Shore, School of Agricultural and Natural Sciences, UMES Extension, tdudek@umes.edu.
