LONG ISLAND, NY - Greenhouse growing methods continue to grow in popularity, and Ark Foods is one supplier championing those efforts. The company recently revealed that it has begun its first harvests at a new Eastern Long Island research and development greenhouse.
“Our mission at Ark Foods has always centered around a deep dedication to farming, and part of that commitment extends into the curiosity of exploring beyond conventional growing practices,” shared Noah Robbins, Chief Executive Officer and Founder. “The art of farming involves experimentation, which is key to diversifying the traditional farming models found in big outdoor agriculture. We are drawn to both the sustainability benefits of indoor ag and the canvas it offers us to grow awesome new varieties of veggies.”
Located in the North Fork region of Long Island, New York, this cutting-edge facility is poised to revolutionize crop cultivation. The company is confident in combining the controlled environment of greenhouse production with its vertically integrated, seed-to-plate business.
Among the first vegetables to trial is the Habanada Pepper, the Cornell and Michael Mazourek creation that captured the floral aromatic taste of a Habanero pepper without all the heat. In addition, Ark is trialing select Heirloom cherry tomato varieties for possible inclusion into its Mini Heirloom medley products.
According to a press release, the company has also trialed other novel veggie varieties like the Cucamelon, a snackable cucumber the size of an almond, and Aji Dulce peppers, famed for their sweet and fruity taste.
“Our commitment to research and development knows no bounds,” stated Robbins. “We are on a relentless pursuit to bring new flavors that will captivate consumers and bring joy to their meals. We are driven by a mission of accessibility, ensuring everyone can savor and enjoy these exceptional vegetables at an affordable price point.”
As Ark Foods continues to develop its greenhouse operations, ANUK will be here to report.
