Mainebiz

V O L . X X I N O. X V J U LY 1 3 , 2 0 1 5 22 are various types of lettuce now, but he also grows mizuna, an Asian green that is peppery like arugula, as well as parsley, basil and more recently, bok choy. In the adjoining 1,800-square-foot building, fi ve 1,200-gallon tanks house a couple hundred tilapia and goldfi sh. Another 1,600-gallon tank collects solids from the fi sh waste that he plans to use later when he plants an orchard. In all, the aquaponics system has 26,000 gallons and can produce about a quarter mil- lion heads of leaf and Bibb lettuce annually. Kenkel is focusing on wholesale sales, especially to restaurants between Bath and Lewiston. He also plans to sell in nearby farmers markets. And he's working toward getting good agricultural practices, or GAP, certifi cation so he can sell to Hannaford supermarket. Springworks already is organically certifi ed by Organic Certifi ers Inc. in California. It is work- ing now with the Maine Organic Farmers and Gardeners Association to get its produce certifi ed. Kenkel says the average person can't tell the dif- ference in the taste of lettuce grown by aquaponics or hydroponics. But he realizes he has an educa- tional task ahead of him, as aquaponics is a lesser known method of growing. With his fi rst crop ready for market, he's cleared land for a second, 6,000-square-foot greenhouse that he expects to produce greens by next spring. New location Fluid Farms started in 2012 in North Yarmouth, but without room to expand, co-owners McLeod and Gaudet sought new space. ey have moved their existing 3,000-square-foot heated hoop house to Dresden and plan to start selling greens within a couple months. At the same time, they are work- ing to bring the fi rst 15,000 square feet of their large greenhouse online by next spring and the entire greenhouse within two years, giving them total space of 41,000 square feet. McLeod says Fluid Farms has managed startup costs by growing in stages and using sweat equity. "We are seeking $200,000 from a variety of funders, including debt, equity and federal and state programs," he says of getting the 15,000-square-foot greenhouse running. e original greenhouse was funded by a $9,500 Kickstarter campaign. e com- pany has two employees. "Our successes have come from learning from our failures. Reducing risk allows us to learn and remain agile," McLeod says. "What is most important to us is that we are able to continue to innovate and push the model to produce what the market demands. While in North Yarmouth, the farm sold wholesale through the Westbrook-based distribu- tor Native Maine Produce & Specialty Foods and directly to restaurants, including Bonobo, Salt Exchange, Nosh and Flatbread. While the North Yarmouth farm produced 400 pounds of tilapia over a season and 500 heads of let- tuce weekly, McLeod says it was a proof-of-concept farm to see if the business was economically viable. Fluid Farms was selling about $4,500 a month for fi ve months for a total of $22,500 last year. Going forward with the new greenhouses, it plans to sell $120,000 in 2015 and an unspecifi ed amount with the next greenhouse phase-in, though he expects at that stage the company could be selling $400,000 worth of lettuce alone. In the new facility, the farm is growing hybrid striped bass instead of tilapia. McLeod says the farm will use wholesale distributors near-term, but it would like to get into farmers markets and insti- tutional markets like colleges. Like Springworks, it also is working for MOFGA certifi cation, and was being inspected July 10. As for the taste of the lettuce, he says, " e pro- duce is the same. e production style is diff erent. We're growing the same seeds." An 'edible campus' Gaudet of Fluid Farms is consulting with the University of New England's pilot aquaponics project, which is on the verge of scaling up, says Jeri Fox, who is associate professor and coordinator for UNE Biddeford's Aquaculture and Aquarium Sciences Program. While UNE has a fi sh tank and a plant tank with lettuce, basil and pole beans, it hopes to build a vertical aquaponics farm on the side of a 30-foot wall. Another pilot study is using solar energy to pump water for the fi sh and aerate the tank. " is is part of the Edible Campus Initiative," Fox says. "We'll use marginal space to produce food. We can raise lettuce inside all seasons, so we can keep produc- tion going that could continually stock the salad bar." It's all about space, she says, adding, "You can grow anywhere." Lori ValiGra, Mainebiz senior writer, can be reached a t l v a l i G r a @ m a i n e B i Z . 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