NL
In taking over a tomato greenhouse for strawberry cultivation, Brookberries growers first learned about ozone disinfection for treating drain water. The Limburg strawberry growers have expanded significantly in recent years, including new construction.
In preparation for that new construction, really the only option left on the table was ozone fumigation. In fact, the growers are positive about it because of past experiences, and have recently learned more and more about the optimal use of the technique. This is evident when we stand in the water room of the newest location in Belfeld at the end of February.
Brookberries' newest greenhouses are located at Elshoutweg 28 in Belfeld. In total, the company has 30 hectares of land spread over 5 locations. We walk in the newest greenhouse along the concrete path along the greenhouse facade to the water technology room together with grower Luc van den Eertwegh.
A huge water technology room immediately catches the eye. Later it turns out that space has been set aside for future expansion. About 4 more acres can be added to the current 9.6 acres. This would require expansion of the current facilities.
In the industrial hall is a whole row of silos with a smaller black tank in front of it as well. That belongs to the Hortizone, the ozone installation in which the growers have reinvested. They want to use it to achieve both disease-free irrigation water and oxygen-rich irrigation water. With ozone treatment, the growers kill two birds with one stone.
In Belfeld, growers use spring water. "That is rich in iron," shares Luc, who explains that as a rule rainwater is not used. At least, not as pouring water. "We do cool the greenhouse cover with it during an August planting, for example."
The reason for no rainwater is because there are many oak trees around the growers' greenhouses. "Those leaves decompose and that produces tannic acid. In the past that did cause problems with our irrigation water."
Noud Dings joins. He is the son of owner Marcel, while Luc is the nephew of owner Peter. The new generation of growers has now experienced multiple water systems at the company's various locations. Asked about diseases in strawberry, Noud points out the dangers of red root rot and Phytophora. "Redroot rot can easily spread through water," he says.
Cleanpouring water is therefore important for growers. Using the Hortizone also guarantees them that there is enough oxygen in the irrigation water. Werner van Mullekom, account manager of greenhouse horticulture at Agrozone, points out that with the Hortizone, the oxygen content in water increases up to 300 percent. Once at the plant, it is less. "Most of the oxygen loss in the water occurs when it goes through a pump," he says. At Brookberries, they measure 11 to 12 milligrams of dissolved oxygen per liter at the plant.
The Hortizone treats the water batch by batch. The young growers' conversation with Werner soon turns to the number 18. 18 stands for the 18 minutes it takes to treat 1 batch of 4 cubic meters. Werner explains that this involves filling the black tank, treating the water with ozone and emptying the tank again.
Inthe former tomato greenhouse in Tegelen, growers were first introduced to ozone technology. Peter van den Eertwegh, founder of Brookberries along with Marcel Dings, recalls that the heater was coming to an end that served for water disinfection in that greenhouse.
"So we had to find something to replace that, and that became ozone. We heard enthusiastic stories from colleagues about the oxygen levels in pouring water they achieved with it. Moreover, we are allowed to discharge water with the Hortizone according to BZG legislation. With UV disinfection, you need a separate installation for this."
Brookberries grows strawberries on coconut substrate. "If you were to use a UV sanitizer then, you have the problem that the water, especially in fresh cultivation, quickly becomes contaminated with coco peat," notes Luc. "At that point, the UV sanitizer doesn't work optimally," Werner adds.
For optimal operation of the Hortizone, the growers together with Agrozone and installer Cogas have invested time in a custom adjustment. The acidity of the water is crucial here. You can't stick a generic number on the optimal acidity, Werner emphasizes. "We already regulated units in tomato and cucumber cultivation, among others, and now also in the cultivation of tray plants for strawberry. The right setting varies per situation."
For Peter, an important condition for choosing Agrozone was "putting our shoulders to the wheel together. "We chose ozone because of belief in the system and because the company does everything it can to move forward together. You have to keep learning."
An automatic sensor cleaner at the Hortizone keeps the redox sensor clean. Werner: "Previously, that control was not included as standard. Now it is." The control keeps the sensor clean. As with ozone treatment of water, it's a chemical story. Werner: "At a redox potential of 750 millivolts, you are guaranteed disease-free water here."
In the former tomato greenhouse in Tegelen, Luc knows, the regulation was not yet in place at the Hortizone. "There I often had to clean the sensor. Not a big deal, but it's nice that that's much less necessary now."
With future expansion, Brookberries also has the choice of an inline model of the ozone unit, the Aqualine. Werner: "With this, growers can treat up to 150 cubic meters of water per hour." Peter nods and knows the principle. For now, he doesn't have to make a new choice, but one thing he does know. "As long as the water goes into the ozone plant with the right quality, then it comes out nice and clean and oxygenated."
In taking over a tomato greenhouse for strawberry cultivation, Brookberries growers first learned about ozone disinfection for treating drain water. The Limburg strawberry growers have expanded significantly in recent years, including new construction.
In preparation for that new construction, really the only option left on the table was ozone fumigation. In fact, the growers are positive about it because of past experiences, and have recently learned more and more about the optimal use of the technique. This is evident when we stand in the water room of the newest location in Belfeld at the end of February.
Brookberries' newest greenhouses are located at Elshoutweg 28 in Belfeld. In total, the company has 30 hectares of land spread over 5 locations. We walk in the newest greenhouse along the concrete path along the greenhouse facade to the water technology room together with grower Luc van den Eertwegh.
A huge water technology room immediately catches the eye. Later it turns out that space has been set aside for future expansion. About 4 more acres can be added to the current 9.6 acres. This would require expansion of the current facilities.
In the industrial hall is a whole row of silos with a smaller black tank in front of it as well. That belongs to the Hortizone, the ozone installation in which the growers have reinvested. They want to use it to achieve both disease-free irrigation water and oxygen-rich irrigation water. With ozone treatment, the growers kill two birds with one stone.
In Belfeld, growers use spring water. "That is rich in iron," shares Luc, who explains that as a rule rainwater is not used. At least, not as pouring water. "We do cool the greenhouse cover with it during an August planting, for example."
The reason for no rainwater is because there are many oak trees around the growers' greenhouses. "Those leaves decompose and that produces tannic acid. In the past that did cause problems with our irrigation water."
Noud Dings joins. He is the son of owner Marcel, while Luc is the nephew of owner Peter. The new generation of growers has now experienced multiple water systems at the company's various locations. Asked about diseases in strawberry, Noud points out the dangers of red root rot and Phytophora. "Redroot rot can easily spread through water," he says.
Cleanpouring water is therefore important for growers. Using the Hortizone also guarantees them that there is enough oxygen in the irrigation water. Werner van Mullekom, account manager of greenhouse horticulture at Agrozone, points out that with the Hortizone, the oxygen content in water increases up to 300 percent. Once at the plant, it is less. "Most of the oxygen loss in the water occurs when it goes through a pump," he says. At Brookberries, they measure 11 to 12 milligrams of dissolved oxygen per liter at the plant.
The Hortizone treats the water batch by batch. The young growers' conversation with Werner soon turns to the number 18. 18 stands for the 18 minutes it takes to treat 1 batch of 4 cubic meters. Werner explains that this involves filling the black tank, treating the water with ozone and emptying the tank again.
Inthe former tomato greenhouse in Tegelen, growers were first introduced to ozone technology. Peter van den Eertwegh, founder of Brookberries along with Marcel Dings, recalls that the heater was coming to an end that served for water disinfection in that greenhouse.
"So we had to find something to replace that, and that became ozone. We heard enthusiastic stories from colleagues about the oxygen levels in pouring water they achieved with it. Moreover, we are allowed to discharge water with the Hortizone according to BZG legislation. With UV disinfection, you need a separate installation for this."
Brookberries grows strawberries on coconut substrate. "If you were to use a UV sanitizer then, you have the problem that the water, especially in fresh cultivation, quickly becomes contaminated with coco peat," notes Luc. "At that point, the UV sanitizer doesn't work optimally," Werner adds.
For optimal operation of the Hortizone, the growers together with Agrozone and installer Cogas have invested time in a custom adjustment. The acidity of the water is crucial here. You can't stick a generic number on the optimal acidity, Werner emphasizes. "We already regulated units in tomato and cucumber cultivation, among others, and now also in the cultivation of tray plants for strawberry. The right setting varies per situation."
For Peter, an important condition for choosing Agrozone was "putting our shoulders to the wheel together. "We chose ozone because of belief in the system and because the company does everything it can to move forward together. You have to keep learning."
An automatic sensor cleaner at the Hortizone keeps the redox sensor clean. Werner: "Previously, that control was not included as standard. Now it is." The control keeps the sensor clean. As with ozone treatment of water, it's a chemical story. Werner: "At a redox potential of 750 millivolts, you are guaranteed disease-free water here."
In the former tomato greenhouse in Tegelen, Luc knows, the regulation was not yet in place at the Hortizone. "There I often had to clean the sensor. Not a big deal, but it's nice that that's much less necessary now."
With future expansion, Brookberries also has the choice of an inline model of the ozone unit, the Aqualine. Werner: "With this, growers can treat up to 150 cubic meters of water per hour." Peter nods and knows the principle. For now, he doesn't have to make a new choice, but one thing he does know. "As long as the water goes into the ozone plant with the right quality, then it comes out nice and clean and oxygenated."
What to do before 2023 & 2027?
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