We grow wholesome food

A wide variety of delicious and commercially popular edible crops can be grown using indoor farming. The technology is particularly well-suited to soft fruits, leafy greens and herbs. It can also be utilised to grow beautiful varieties of fresh flowers.

IAG’s cutting-edge aeroponic vertical farming technology dramatically reduces the lead times on crops, as well as vastly increasing the yield per equivalent area. Taking lettuce as an example: one square metre of agricultural field will yield an average of 3.9kg of lettuce per year, whereas the same small area of indoor farm can yield up to 41kg of lettuce in the same period of time. Using conventional agricultural practices, it takes between 70 and 90 days after lettuce is sown before it can be harvested. With indoor farming, it can be grown from seed to harvest in just three weeks.

In other words, indoor farming can produce over 10 times the crop yields of conventional agriculture, with crop cycles that are between 3.3 and 4.2 times faster.

One of the most significant benefits of IAG’s indoor farming technologies is the extremely high quality of its produce. Crops grown in these precisely controlled conditions are renowned for their delicious flavour and rich nutritional content. By removing the unpredictable variables of pests, soil composition, unstable temperatures etc, IAG can guarantee its customers a level of consistency and reliability that is unmatched by traditional farming practices. These qualities make the food grown in indoor farms very attractive to professional chefs, who also value the freshness one can achieve by growing within urban centres, perhaps only a few streets away from their restaurants or hotels.

In terms of food health and hygiene, indoor farming offers huge advantages. It involves only minimal human intervention as so many of its processes are automated and administered robotically, meaning that produce grown indoors does not need to be washed with chlorine before sale, as its outdoor equivalent often is. It also eliminates the risk of diseases like E. coli, which is a particular risk in leafy greens grown under conventional circumstances.