Aquaponic production is a rapidly expanding agricultural sector (Kloas et al.

, 2015) owing to increased

population growth, water scarcity, and increased water needs by agriculture (Hundley and Navarro, 2013).
The projected aquaponic growth worldwide may surpass 10% by 2020 (Cision PR Newswire, 2016). Easily
adaptable to urban agricultural production, aquaponics now has >100 million growers (Eigenbrod and
Gruda, 2015).

Both for farm size and revenue stream, most aquaponic producers are in the small farm category (Love et
al., 2014). Aquaponic systems have a wide range in scale, system design, plant crops, fish species, and
management procedures. Each system type is specifically designed for the location, production goals,
market demand, and production facility, such as controlled environment greenhouses or warehouses
(Love et al., 2015). Deep water culture (DWC) is the most popular commercial aquaponic system in which
fish and plants are physically separated but coupled together; the plants grow on floating rafts with the
roots growing in the nutrient-rich water after processing in the biofilter (Taiz and Zeiger, 2010).
Other types of commercial systems include ebb and flow systems in which the plant roots are
intermittently submerged in water, although it is less common than DWC. Aeroponic and nutrient film
techniques are not as commonly used in aquaponic production because of solids clogging the system
(Søberg, 2016).

Commonly grown crops in aquaponics are lettuce and basil (Love et al., 2014). A recent study found that
aquaponic-grown, day-neutral strawberries in greenhouses and warehouses could be produced year-
round (Abbey et al., 2019). However, there were several production issues that needed careful
management to have yields comparable to hydroponic greenhouse or field-grown types.
Lettuce, Lactuca sativa, is the most commonly grown leafy green in commercial aquaponics systems
(Lennard and Leonard, 2004; Pantanella et al., 2012). There are several reasons lettuce is popular among
aquaponics growers: it is an annual plant (fast production time from seed to leaf or head harvest), has a
long cultivation history (<4500 BC) with numerous market types (morphological forms) and cultivars
available, as well as having a shallow, fibrous root system adaptable to hydroponic and aquaponic
production systems (Welbaum, 2015). Lettuce also does not require the addition of pollinators that would
need to be provided in controlled environment production such as aquaponics.

Loose-leaf (bunching) types can mature as fast as 4 weeks after transplanting (Welbaum, 2015). These are
the most commonly grown type in aquaponics because of reduced weight and either single or multicut
harvests.
Lettuce prices in 2018 rose 52% in the United States over the previous year (Parr et al., 2018). In the
United States, 98% of lettuce is produced in California and Arizona and most is produced as a field crop
(U.S. Department of Agriculture, National Agricultural Statistics Service, 2017). Lettuce is both the most
consumed fresh vegetable in the United States (Agricultural Marketing Resource Center, 2018) and the
most popular leafy greens crop of aquaponic producers (Love et al., 2014). Lettuce is classified
commercially into two different types: crisphead, which makes up 51% of consumption, and loose-leaf
(including romaine and bibb types), which constitutes the remainder (Agricultural Marketing Resource
Center, 2018).

Abbey, M., Anderson, N. O., Yue, C., Schermann, M., Phelps, N., Venturelli, P., & Vickers, Z. (2019). Lettuce (Lactuca
sativa) production in northern latitudinal aquaponic growing conditions. HortScience, 54(10), 1757-1761.

Looseleaf Lettuce

Looseleaf Cultivation

Looseleaf Lettuce Production in the Philippines

Lettuce (Lactuca sativa) is an annual plant of the aster or sunflower family (Asteraceae) and considered one of the
high value commercial crops in the country. It is usually grown as a leaf vegetable with a height up to 30 cm. Lettuce
hasloose to compact leaves, usually green and red in color but some are variegated and others with yellowish or gold
tinge, depending on variety.The plants grow as a rosette of leaves on the ground or on a short stalk. As the plant
matures, the leaves increase in number. Lettuce is a fairly hardy, cool-weather vegetable that thrives when the mean
daily temperature is between 60 and 70 degrees F. It should be planted in early spring or late summer. At high
temperatures, growth is stunted, the leaves may be bitter and the seedstalk too elongated. Some types and varieties
of lettuce withstand heat better than others. There are five distinct types of lettuce – leaf (also known as loose-leaf),
Cos or romaine, crisphead, butterhead and stem (also called asparagus lettuce or celtuce). Leaf lettuce is best
adapted to Arkansas conditions and produces crisp leaves loosely arranged on the stalk. Nearly every gardener has
at least a short row of lettuce, making it the most widely planted salad vegetable. Cos or romaine forms an upright,
elongated head and is an excellent addition to salads and sandwiches. The butterhead varieties are generally small,
semi-heading types that have tender, soft leaves and a delicate flavor. Stem lettuce forms an elongated seedstalk
used mainly in stewed, creamed and Chinese dishes. Crisphead varieties are the least adapted to Arkansas
conditions and require the most care. They are extremely sensitive to heat and rain and must be grown from
transplants that are started early.

The Food and Agriculture (FAO) of the United Nations (UN) estimates that total global commercial production of
lettuce was 23.6 million metric tons (mmt) in 2010, harvested from 1.1 million hectares. China led production with
12.6 mmt, just over half the world’s total, while the second-ranked U.S. produced 4.0 mmt, accounting for another
17%. Italy, India, and Spain were the other countries with harvests of more than 800,000 metric tons. (FAO tracks
statistics for lettuce production together with chicory, which includes both Cichoriumendivia L. (endive) and
Cichoriumintybus, chicory - both of which are used as salad greens). In the Philippines, lettuce is predominantly
grown in Benguet, Bukidnon and Cavite (Tagaytay). The production in the Cordillera region in 2010 was 1,486.15 MT
from a production area of 160 hectares and the country had produced 3,634.12 MT from 465.98 hectares (BAS,
2010).

https://library.buplant.da.gov.ph/images/1640931738Lettuce%20Production%20Guide.pdf

Lettuce (Lactuca sativa), an annual plant of the daisy family Asteraceae, is one of the vegetables commonly
cultivated in the upland. There are five different types of lettuce. Leaf lettuce, also called loose-leaf lettuce, is the
most widely cultivated type that produces crisp leaves loosely arranged on the stalk. Cos or Romaine is an excellent
addition to salads and sandwiches and forms an upright, elongated head. Crisphead, better known as "iceberg"
lettuce, the most popular but is very heat-sensitive. Butterhead type has tender, soft leaves with a delicate sweet
flavor is normally small and loose-heading type. Stem lettuce is also called asparagus lettuce and forms an enlarged
seedstalk that is used mainly in stewed, creamed and Chinese dishes (Sanders, 2001; Davis, and Kendall 2014; Kerns,
et al., 2001).

Lettuce normally thrives when the daily temperature is about 15 to 22°C. Although some varieties withstand heat
better than others, stunted growth and leaves have bitter taste when the temperature is high. It is rarely allowed to
grow to maturity as it becomes bitter and unsalable because of bolting. It is a good source of vitamin A, potassium,
as well as several other vitamins and nutrients. Despite its beneficial properties, contaminated lettuce is often a
source of bacterial, viral and parasitic outbreaks in humans, including Escherichia coli and Salmonella (Davis, and
Kendall, 2014; Barry, 1996; Jensen, 1991).
Sace, C. F., & Natividad Jr, E. P. (2015). Economic analysis of an urban vertical garden for hydroponic production of
lettuce (Lactuca sativa). International Journal of Contemporary Applied Sciences, 2(7), 42-56.

Loose leaf lettuce, which refers to varieties that don't form any type of head, is considered the easiest to grow. They
are cultivated for the tender, delicate leaves when grow from beta carotene. The darker and richer the leaves, the
more beta carotene it contains. Food that contains vitamin A is antioxidant, which helps reduce the risk of some
forms of cancer. Lettuce has other dietary supplement such as carbohydrates, fiber, iron and protein. One cup of
loose leaf lettuce contains less than 10 calories per serving. Lettuce is great fall extended crops when grown under
tunnel or in a cold frame. Another study according to Grant (2018), leaf lettuce may be picked any time after leaves
form, but before the plant bolts (forms seed stalk). According to Luttjohann (2017), loose leaf lettuce usually reaches
maturity in about 2 months. However, ones the leaves have reached a size that is large enough to use, it can be
harvested. The younger the leaves the tender and less bitter they will be. 5 It can be harvested as early as 30-40 days
after planting. It should harvest early in the morning (between 6am- 9am) or late afternoon to avoid withering of
plants (Dean 2016). According to Dean (2016) lettuce can be planted in a 75- 100 cm width plot. It should be planted
30 cm (12 inches) apart. According to Burpee (2019), loose leaf lettuce grows exceptionally well in double rows that
are spaced 12" apart. Loose leaf Lettuce are ready for cutting or harvest when they are soft or just beginning to get
crisp. Older leaves will be bitter: younger leaves have a more delicate flavor. Loose leaf lettuce between 28-35 days
after germination (Herloon organics)

Dean(2016)lettuceproduction.Retrievedfromhttps://CEA.cals.com/edu//attachment/lettuce%20handbook
%20sections%202%20production%method.pdf

Grant A. (2018).Gardening knowhow;Harvesting leaf lettuce Product Definition and Product Testing Guidelines for

Biochar that is Used in Soil. Ibi Biochar Standards.