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Will these be the fields of the future?
The "vertical field" is for sure one of the major attractions in the pavilion of Israel at Expo 2015: rice, wheat and corn are cultivated through drop irrigation, saving space, water and energy
“Feeding the planet” is the focus of Expo 2015. One of the pavilions develops this theme by illustrating the history of a country 470 km long and 135 km wide (in its widest point) with a territory largely occupied by desert: there are few cultivable areas and very little water. Despite this, and the well-known turbulences, this country has managed to transform this arid ground into a flourishing garden in less than 70 years time. Israel presents itself at Expo as a model for an advanced and sustainable agriculture.
The “Israeli miracle” was accomplished thanks to their obstinacy, of course; yet this would have certainly not been enough had it not been helped by the constant introduction of innovative farming methods.
The Israeli pavilion at dusk
In other words, it explains the story of one of the great Israeli ideas in the agricultural field, drop-irrigation, which together with water desalination (or irrigation with salted water, for specific plants) and its recycling, has allowed to cultivate what was once just sand.
Cherry tomatoes were invented by Israeli researchers
Yet with drop irrigation it is possible to cultivate rice too, thanks to innovative systems that Israel exports all around the world, from Senegal to India. “Fields of Tomorrow”, that is, agriculture on rocky grounds, new irrigation techniques, cultivating vegetables in the desert, improving the quality of seeds. Or perhaps the “vertical field” which exemplifies a real new technology, vertical planting.
A detail of the "vertical field"
Israelis are 8.3 millions, 0.0015% of the world population: however, they express their desire to share their innovative knowledge with the world, to sustain the development of the world. They call it “feeding creativity”. Creativity for life.
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
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