Four Season Farm Develops Hydroponic Production In Suffield, Connecticut
With a state-of-the-art facility, using the latest in technology including computer controlled light, humidity and nutrients, Four Season Farm has a five-year plan that includes a ten-acre facility that will produce 5.75 million pounds of tomatoes the first year and 7.5 million pounds by the third year.
Eventually, the farm plans to create a 43-acre greenhouse complex and add crops such as cucumbers, peppers and micro greens. Connecticut Department of Economic and Community Development is providing $3 million in financing support for the purchase of machinery and equipment for the farm a an incentive.
“Farming in the 21st century can be very different from what we know, and Four Season Farm can lead the way with this innovative, technologically advanced operation,” Governor Malloy said. “We’re happy to have them establish their operations in our state and look forward to seeing them grow.”
Hydroponic farming is an eco-friendly process, whereby water is recycled, soil is undisturbed, CO2 is consumed, and renewable approaches are used in cultivation. The partners in the venture are Joe Geremia, who runs seven acres of greenhouses in Wallingford, Henry Froese, a pioneer and expert in the building of greenhouse operations, and Herbert Soroca, CEO of North Cove Capital Advisors in Stamford, which provides financial, management and strategic advice to emerging growth companies.
“We are grateful for the state’s support for our 21st century agriculture project,” Geremia, a third generation Connecticut farmer, said. “Four Season Farm will lay the foundation for a new generation of indoor agriculture to compete with foreign produce, create living wage jobs and tax revenues for Suffield and the state, and provide locally grown, healthy food for Connecticut consumers. It is a win-win for everyone.”
“Through this project, we are helping to ensure former farm land in Suffield is not only preserved but also continues to be a resource,” said DECD Commissioner Catherine Smith. “It’s great to see technology play a role in improving our farming capabilities, and what could be better than assuring consumers a fresh supply of delicious, vine-ripened, locally grown vegetables year round?”
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