Dutch greenhouse introduction

Dutch greenhouses are well-suited for growing a wide range of high-value crops. For example, fruit and vegetable crops such as tomatoes, cucumbers, and peppers grow rapidly in Dutch greenhouses, with high yields and excellent quality. Berries such as strawberries and blueberries also thrive in this environment, providing consistent production. Furthermore, Dutch greenhouses are widely used for growing flowers, such as tulips and roses, producing high-quality ornamental plants.

Compared to traditional agriculture, the use of chemicals in Dutch greenhouses is significantly reduced. This is because the enclosed environment and precise management systems effectively reduce the occurrence of pests and diseases, thereby lowering the need for pesticides and fertilizers. Additionally, the automated nutrient supply system ensures that plants receive precise nutrient delivery, avoiding waste and environmental pollution. This reduction in chemical use is not only beneficial for the environment but also improves the safety and quality of agricultural products.

Dutch greenhouses widely grow various high-yield crops, including leafy greens such as lettuce and spinach, fruit crops like grapes and tomatoes, and even herbs like basil and mint. These crops grow rapidly under the strict environmental control of Dutch greenhouses, achieving high levels of yield and quality. Additionally, Dutch greenhouses are suitable for the cultivation of high-value crops, such as medicinal plants and specialty spices.

In terms of chemical use, Dutch greenhouses significantly outperform traditional open-field farming. Thanks to the enclosed environment and precise irrigation systems, the risk of pests and diseases is greatly reduced, thereby decreasing the reliance on pesticides. Meanwhile, the precise nutrient management system minimizes the use of fertilizers. This reduction in chemical usage not only lessens the environmental impact but also improves the quality and safety of agricultural products, meeting modern consumers’ demands for healthy food.