Sprouts are an excellent choice for disaster relief due to their short growth cycle, wide variety, and ability to quickly meet the nutritional needs of affected populations. They can be grown in various settings, including greenhouses, indoor spaces, or even under controlled conditions with minimal resources.
For pea seedlings, select high-quality seeds such as green peas or hemp varieties. Before planting, remove any damaged, broken, or rotten seeds. Soak the seeds in water 2–3 times, then let them soak for 18–24 hours. Use 2–3 times the volume of water compared to the seed amount. After soaking, rinse the seeds again and evenly distribute them in a plastic seedling tray. Place a layer of old newspaper at the bottom of the tray to improve drainage and support.
Once sown, cover the trays and place them in a warm environment (18–22°C) for 2–4 days. Water the seeds daily to maintain moisture. Once germination occurs, move the trays to a three-dimensional shelf system, ensuring each layer is spaced about 40 cm apart. Water the plants 2–3 times a day depending on weather conditions—less during cooler temperatures and more when it's hot and dry. Keep the temperature between 18–23°C and avoid direct sunlight.
Harvest pea seedlings after 8–12 days when they reach 10–15 cm in length. Store them in a cool place (5–10°C) for up to 3–5 days if needed before selling.
For yellow and green bean sprouts, use fresh, high-quality seeds from the first harvest of the year. Soak the beans in water equal to their volume for 8–10 hours. Drain and place them in a clean container, such as a wooden barrel or basin, with a depth of about 15 cm. Cover the beans with a clean cloth to keep them dark. Maintain a temperature of around 25°C, and water them every 4–5 hours by pouring water over the beans and draining it. When the sprouts reach 1–2 cm in length, be careful not to let them become too hot or overgrown.
Harvest bean sprouts after 5–7 days when they are approximately 8 cm long.
In disaster areas, it's crucial to use clean, disease-free water for all growing processes. Always prioritize hygiene and sanitation to prevent contamination.
For cabbage and heart vegetables, choose suitable dwarf white varieties like April Vine or May Vine, or local varieties that adapt well to the environment. Prepare the planting area by slightly mounding the soil into raised beds that are 0.8–1.2 meters wide, 20–30 cm high, and 30 meters long. Apply 20 kg of urea per acre and level the bed.
Sow the seeds evenly on the flat surface, using about 1 kg per acre. Cover the seeds with a thin layer of fine soil (about 1 cm) and gently press down. Water thoroughly, and consider covering the bed with mulch or rice straw and building a small shed for protection. If possible, add a grass canopy for additional shade.
After the seedlings emerge, remove the mulch and water them as needed, typically every 3–7 days. Apply urea once every 10 days. Harvest the seedlings 25–30 days after sowing.
Pest control is essential. Monitor for aphids and use 10% imidacloprid diluted at 1500–2000 times, or cover the plants with insect nets to prevent infestation.
For Xiaqiu Cabbage, select varieties like Xiaguang, Zhengchun, Yanchun, or Zhonggan 16–20. Start seedlings under a shading net from July to September, with a seedling age of 35–40 days.
Plant early-maturing varieties at 3500–5000 plants per mu and late-maturing varieties at 1200–1500 plants per mu.
Irrigation should be done carefully. Soak the soil before planting, and ensure it remains moist during the initial stages. After emergence, irrigation is generally not required unless necessary. Water the seedlings once when transplanting, and control watering for 4–5 days afterward to promote strong growth. Once the heads begin to form, water only when the soil is dry, and continue until the heads are compact and ready for harvest, or after each harvest.
Pest management includes controlling soft rot, virus diseases, diamondback moths, aphids, yellow striped flea beetles, and cabbage caterpillars. Regular monitoring and timely intervention are key to maintaining healthy crops.
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