Sprouts and Wheatgrass Production and Marketing

ATTRAATTRAATTRAATTRA // // // // SSSSPROUTS AND PROUTS AND PROUTS AND PROUTS AND WWWWHEATGRASS HEATGRASS HEATGRASS HEATGRASS PPPPRODUCTION RODUCTION RODUCTION RODUCTION & M& M& M& MARKETING ARKETING ARKETING ARKETING Page Page Page Page 1111

By Alice E. BeetzNCAT Agriculture Specialist

ABSTRACT

Sprouted vegetable seeds andcereal grains are increasing inpopularity in restaurants andgroceries. Two productionmethods are used, but each typeof seed has optimal growthrequirements. Food safety hasbecome an issue because ofseveral cases of bacterialcontamination in recent years. Even as the new industryaddresses these challenges,research has shown anti-canceractivity in some types ofsprouts. Sources of seeds and ofspecific production information are included in thispublication. Electronic and other resources are alsolisted.

Introduction

Sprouts have become a familiar item in saladbars and in the produce sections of grocerystores. Sprouts have been produced on a rangeof scales, from growers using trash cans andgallon jars on home-built racks to very high-tech, large-scale production using insulatedrotating bins that are controlled by computers

and powered by solar panels. The difference incapital investment for these operations, ofcourse, also varies from relatively low to veryhigh.

Production

Sprouts are produced byfirst soaking the seeds of a selected vegetable at aparticular temperaturefor a certain length oftime. Each type of seedhas different temperatureand soak-timerequirements. Sproutman Publications(1) offers the �Turn theDial Sprout Chart� forabout $10. It provides

detailed information for most seeds. Othersprouting books listed in the �Books� section atthe end of this letter also describe optimalgrowth conditions for common types.

After the soak period, seeds are drained andrinsed, and then begin to sprout. They must berinsed at frequent intervals until they reach thedesired size. Those sprouts for which color is adesirable marketing quality must be exposed tolight toward the end of this period to developchlorophyll in the seed leaves.

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SSSSPROUTS AND PROUTS AND PROUTS AND PROUTS AND WWWWHEATGRASSHEATGRASSHEATGRASSHEATGRASS

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ATTRA is the national sustainable agriculture information center funded by the USDA�s Rural Business -- Cooperative Service.

Introduction .................................................................... 1 Further Information ...................................................4Production....................................................................... 1 References....................................................................4Organic Production........................................................ 2 Enclosures....................................................................4Sanitation......................................................................... 2 Seed Sources................................................................5Brassica Sprouts ............................................................. 3 Equipment Sources.....................................................5Sprouted Grains ............................................................. 3 Books ............................................................................5Marketing........................................................................ 4 Books on Cereal Grasses............................................6

HORTICULTURE PRODUCTION GUIDE


When sprouts are ready for harvest, they mustbe quickly cooled and, in some cases, the hullsmust be removed. Excess water is removed andthey are packed for market. Storage of sproutsmust be in the correct temperature range tocompletely remove "field heat" and to ensure afresh product.

Every sprouting operation has its ownmodifications of these basic procedures. Tolearn more, a visit to a sprout business is veryinstructive. It's possible, however, that someonewho has gone to the expense of developing asuccessful sprout-growing system may bereluctant to host a potental competitor and giveaway "trade secrets."

Organic Production

Growing sprouts organically depends entirelyupon the ability of the producer to achieveadequate levels of sanitation using materialsapproved by the certifying organization. Untilthe development of consistent national organicstandards, each individual must address thisissue according to the rules under which he orshe is currently certified. For more information,call ATTRA and request Organic Certification.

Sanitation

Careful attention to correct temperature, light,and moisture conditions is critical for consistentharvests. The environment necessary for sproutproduction is also favorable to the growth offungal and bacterial contaminants. Therefore,sanitation during production and harvest areextremely important. In addition, since sproutsare very perishable, proper postharvest storagetemperature, handling, and packaging areequally critical.

An increasing number of cases of foodborneillness have been traced to the consumption ofraw sprouts. As a result, the Food and DrugAdministration (FDA) issued an advisory inAugust, 1998, for children, the elderly, andthose with compromised immune systemsagainst eating raw sprouts.

Government regulations that apply toproduction processes and facilities are beingexamined and may become more stringent. Growing sprouts has been defined by the Foodand Drug Administration (FDA) as a foodprocessing activity, not an agricultural one. Asa result, FDA (not USDA) regulates the produc-tion process and the facilities in which sproutsare grown. Further information on food safetyrelated to sprout production can be found athttp://vm.cfsan.fda.gov/~mow/foodborn.htmlor contact ISGA.

The International Sprout Growers Association(ISGA) (2), the trade association for commercialproducers, has been closely monitoring thesituation. This organization is in contact withthe FDA and is funding research to help resolveit. Anyone considering commercial productionshould contact Jay Louie, vice president ofISGA, to learn more about the current status ofthese sanitation concerns.

According to the enclosed article from TheSprouter�s Journal, contamination is often fromthe seed itself. Salmonella spp., Bacillus cereus,Staphylococcus aureus, and Listeria spp. havebeen found on seed coats. Escherichia coli,however, results from contaminated water orcontact with manure from warm-bloodedanimals (rodents and birds) during productionor storage or in the rinse water. Since bacterialpopulations thrive under normal sproutgrowing conditions, seed sanitation isabsolutely essential to ensure a pathogen-freeproduct.

Jay Louie of ISGA reports that the mostsuccessful seed treatment so far is seedchlorination. He suggests that a 20,000 ppmcalcium hypochlorite solution is most reliable,but only California has approved use at thisconcentration. In most other states, themaximum concentration that can be legally usedis 2,000 ppm. Mr. Louie noted that research hasshown hydrogen peroxide and ozone treatmentsto be less effective, but irradiation lookspromising. Attempts to use steampasteurization have proved successful on larger


seeds. With alfalfa and other small seeds,however, germination is compromised at atemperature very close to that which destroysbacteria.

Brassica Sprouts

There is considerable interest in the use ofbroccoli and other brassica sprouts for healthbenefits. In the fall of 1997, research at JohnsHopkins Hospital proved that they containsulphoraphane. This compound acts as an anti-cancer agent by encouraging the body to attackdangerous chemicals that can cause malignancy.Although this substance had previously beenidentified in brassica vegetables themselves, ithas now been shown to be 50% moreconcentrated in the sprouts.

In response to increased consumer demand, theneed for untreated broccoli seed suitable forsprouting also boomed. Almost immediately,however, Brassica Protection Products (BPP) ofBaltimore, a company including the researcherswho documented the presence ofsulphoraphane, patented the process ofharvesting all brassica sprouts. BPP claimedthat they wanted to ensure high and consistentquality of sprouts in the marketplace.

ISGA hired a lawyer to investigate the legalramifications of this patent on producers notcertified by BPP. Jay Louie of ISGA reportedthat the patent appears to have been grantedeven though the harvest process had clearlybeen in use before that time. This legal concept,called �prior art,� apparently would render asuit against uncertified harvest of broccolisprouts impossible to win. Mr. Louie is notaware of any broccoli sprout producers thathave been challenged by BPP.

Sprouted Grains

Cereal grains may be sprouted hydroponicallyas described above. An alternative method is togrow the seeds in shallow beds of soil. Wheat,oats, rye, and barley are most commonly grownthis way, but buckwheat, sunflower, andamaranth seed are also suitable.

The production of sprouted grains begins withsoaking the grain until the root radicle emergesfrom the seed coat. Seeds are then placed on asaturated mixture of soil and peat moss orvermiculite. The seeds grow in the dark at firstand then, after two or three days, they areexposed to light. Harvest begins just before thesecond pair of leaves appears, usually about day8. The result looks like a small, lush lawn. Sprouts are either cut with scissors or a knifejust above soil level or are pulled out with theroots. If they are cut, there is often a secondharvest during the next week. Several books onthe subject are listed below.

Shallow trays are often used to grow thesecereal �grasses.� Sometimes production is in agreenhouse. The greenhouse method beginswith laying thermal tubing on top ofpolystyrene, which rests on the ground. This iscovered with black plastic. Thermal tubingdistributes heat from hot water heaters andfunctions as a root-zone heating system. Next, alayer of compost or soilless potting mix is laidon top of the plastic about an inch deep. Soakedgrains are spread on top of the compost mixturemaking sure each is in contact with the soil. Theseeds are kept moist by watering as needed. Within a week the sprouted grains will be readyfor harvest.

Kevin King (3) is a manager at PinesInternational, a large cooperative in Kansaswhich produces wheat grass juice tablets. In anarticle about the Pines operation, Mr. Kingdistinguishes between the wheatgrass harvestedat about one week to ten days and his product,which is harvested at the �jointing� stage. Mr.King is very knowledgeable about the entireproduction system, from growing the wheat inthe field, through dehydration and storage, to theproduction of the tablets. Although he is a busyman, he will consult with people who haveeducated themselves about this type of enterprisebut still have specific questions.

Additional literature references on hydroponiccereal production and sprouted grain nutritionand technology are listed in the books sectionbelow. These books are generally available athealth food stores or directly from the publisher.


Marketing

In any sprouting business adequate marketingmust complement attention to the details ofproduction. The local grocer may be interestedin selling sprouts, or a restaurant might want toserve them, once a reliable, year-around supplyis guaranteed. The producer or a designatedemployee must personally create and sustaingood business relationships in order to maintainthese types of direct markets. Furtherinformation on these techniques can be found inthe ATTRA publication Direct Marketing,available upon request.

If production is on a large scale, it may benecessary to sell through a wholesale market. Ihave enclosed a description of the sprout marketfrom the 1998 Produce Availability &Merchandising Guide. Also included is a list ofwholesalers, separated by state. Current priceinformation is available on the USDAAgricultural Marketing Service Website,http://www.ams.usda.gov. Click on �search,�type in �sprouts,� and find the information foryour terminal market.

Further Information

There is little university research about growingsprouts. However, it may be productive tocontact the state horticulture Extensionspecialist for available information. The countyExtension office can provide that person�s nameand address.

ISGA, the International Sprout GrowersAssociation (2), is a trade association forcommercial producers. Membership includes asubscription to their newsletter, Sprouter�sJournal. Other benefits of membership arebriefly listed in the enclosed print-out of ISGA�shome page on the World Wide Web. Theorganization seems determined to help itsmembers meet the challenge of producing andmarketing safe, pathogen-free sprouts. �Strategies for Food Safety� was the title of theninth annual conference held in San Diego inAugust of 1998. In addition, ISGA has fundedseveral research projects at US universities. A

visit to the ISGA website or a call to their toll-free number will provide further information. A membership in this organization will ensurecontinuing updates on sanitation and otherissues facing the industry.

Some research has been funded by thecompanies that sell seeds and equipment forcommercial sprout production, such asInternational Specialty Supply (ISS) (4). Thesecompanies also usually provide productioninformation and consultation to their customers.A list of sprouting seed suppliers is provided atthe end of this publication.

References:

1) Sproutman PublicationsP.O. Box 1100Great Barrington, MA 01230(413) 526-5200 ext. 4http://www.Sproutman.com

2) International Sprout Growers Assn.P.O. Box 2214Amherst, MA 01004-2214(800) 448-8006(413) 253-6965 (FAX)http://www.isga-sprouts.org

3) Kevin KingPines InternationalP.O. Box 1107Lawrence, KS 66044(913) 841-6016, ext. 427http://www.wheatgrass.com

4) International Specialty Supply (ISS)820 East 20th St.Cookeville, TN 38501(931) 526-1106http://www.ucbd.com/iss/catalog/ /catalog.html

Enclosures:

Anon. 1998. Sprouts. 1998 Produce Availability &Merchandising Guide. The Packer, Overland Park,KS. p. 401-403.

B., L. 1993. A tale of two sprout growers: Floridabusiness keeps expanding just to meet regionaldemand. Growing for Market. May-June. p. 1, 15.


Buescher, R.W. and Jau-Shone Chang. 1982. Production of mung bean sprouts. Arkansas FarmResearch. January-February. 1 p.

Feng, Peter. 1998. A summary of backgroundinformation and foodborne illness associated with theconsumption of sprouts. The Sprouter�s Journal. Summer. p. 14-15.

International Sprout Growers Associationpromotional materials. 2 p.

Meyerowitz, Steve. n.d. One week from seed tosalad. Excerpt from �Turn the Dial Sprout Chart.� 1 p.

Meyerowitz, Steve. n.d. Why alfalfa sprouts are stillsafe and healthy. 1 p.

Pugh, Terry. 1995. Markets germinating forsprouting seeds. Synergy. Winter. p. 16-18.

Seed Sources:

American Health & Nutrition3990 Varsity DriveAnn Arbor, MI 48108(800) 992-1818 X 18 or 19e-mail: [email protected]

Caudill Seed Co.1201 Story Ave.Louisville, KY 40206(502) 583-4402

Dover Sales1111 Greenwood Dr.Peidmont, OK 73078(405) 373-2850(405) 373-2853 FAX

Hazel Ridge FarmP.O. Box 268Shellbrook, SKCANADA S0J2E0(800) 263-4490(306) 747-3618 FAX

International Specialty Supply820 E. 20th St.Cookeville, TN 38501(800) 277-7688

Johnny�s Selected SeedsFoss Hill Rd.Albion ME 04910(207) 437-9294(800) 437-4290http://www.johnnyseeds.come-mail: [email protected]

The Sprout House17267 Sundance DriveRamona, CA 92065(800) SPROUTS(760) 788-7979 FAX

Equipment Sources:

Caudill Seed Co.1201 Story Ave.Louisville, KY 40206(502) 583-4402

International Specialty Supply820 E. 20th St.Cookeville, TN 38501(800) 277-7688

Creative Craftsman38 Fourteenth St. Buckhead RidgeOkeechobee, Florida 34974(941) 467-6696http://www.autosprout.com

Books: (These books are widely available in health foodstores. Otherwise, contact publishers at the phonenumbers indicated.)

Braunstein, Mark M. 1993. The Sprout Garden. TheBook Publishing Company, Summertown, TN. 128 p.ISBN: 1-57067-0730. $12.95.

Call for availability: (800) 695-2241.

Kulvinskas, Viktoras P. 1979. Sprout for the Love ofEverybody: Nutritional Values of Sprouts andWheatgrass. Twenty-first Century Publications,Fairfield, IA. 155 p. $8.95.

Call for availability: (800) 593-2665.

Larimore, Bertha B. 1975. Sprouting For All Seasons:How and What to Sprout, Including Delicious,Easy-to-Prepare Recipes. Horizon Publishers,Bountiful, UT. 139 p. ISBN: 0-88290-0552.


Meyerowitz, Steve. 1998. Sprouts: The Miracle Food:The Complete Guide to Sprouting. SproutmanPublications, Great Barrington, MA. ISBN: 1-878736-03-5. $12.95.

Call to order: (800) SPROUTS.

Wigmore, Ann. 1986. The Sprouting Book. AveryPublishing Group, NY. 128 p. $7.95.

To order: (800) 548-5757

Books on Cereal Grasses:(These books are widely available in health foodstores. Otherwise, contact phone numbersindicated.)

Meyerowitz, Steve. 1998. Wheatgrass: Nature�sFinest Medicine. Sproutman Publications, GreatBarrington, MA. ISBN: 1-878736-72-8. $12.95.

To order: (800) SPROUTS

Seibold, Ronald L. 1990. Cereal Grass: What�s in itfor You! Wilderness Community EducationFoundation, Lawrence, KS. 142 p. $9.95.

To order: (800) 697-4637

Wigmore, Ann. 1985. The Wheatgrass Book. AveryPublishing Group, NY. 144 p. $8.95.

To order: (800) 548-5757

By Alice E. BeetzNCAT Agriculture Specialist

February 1999

THE ATTRA PROJECT IS OPERATED BY THE NATIONAL CENTER FOR APPROPRIATE TECHNOLOGY UNDER A GRANT FROMTHE RURAL BUSINESS-COOPERATIVE SERVICE, U.S. DEPARTMENT OF AGRICULTURE. THESE ORGANIZATIONS DO NOTRECOMMEND OR ENDORSE PRODUCTS, COMPANIES, OR INDIVIDUALS. ATTRA IS LOCATED IN THE OZARK MOUNTAINSAT THE UNIVERSITY OF ARKANSAS IN FAYETTEVILLE AT P.O. BOX 3657, FAYETTEVILLE, AR 72702. ATTRA STAFFMEMBERS PREFER TO RECEIVE REQUESTS FOR INFORMATION ABOUT SUSTAINABLE AGRICULTURE VIA THE TOLL-FREENUMBER 800-346-9140.