So my research on whether I can have a PH in hot & HUMID conditions continues. I was lucky to speak to a farmer from Vijayawada, which is similar if not same to Rajahmundry. He has been doing this since 2006. He started off with 560 sqm or 30 cents (approx) and now has 7 poly houses (largest being 1100 sqm). From what he says he is doing pretty good. Below are a few key takeaways
1) You can't expect profit always, so be prepared
2) Don't run after the subisidies, however good they are. Use them only if it suits you. Start with as minimum as you can, considering your risk profile. If eligible then apply for subsidy, otherwise not the end of the world
3) Don't go after the fancy crops. Vijaywada has a decent market, and try to market produce there, exporting ideas can come later. He produces green capsicum (Palladin ?) to mkt locally
4) He installed foggers & misters, but never used them. He uses bio-net (he called shade het) in the PH to manage humidity & temperature. He also wets the pathways as Vivek mentioned. This should take care of humidity to a large extent. Haven't even thought of de-humidifiers etc
5) In summer for two months he plans alternate activity, he has open cultiviation too.. (need to find exactly what the 'alternate activity' is)
6) I plan to visit him this weekend, and get some learning. He was more welcoming like all farmers are. He also said there is a new subsidy the govt is planning for transport of the produce. Is anyone aware ?
7) Meanwhile my consultant says, there should be no problem at all I should go for 1 acre of PH. They are doing one in Chennai, which also similar if not worse climate as here. They are proposing colored capsicum there
8) Purchase agreements with exporters can be entered into, if there is any worry of marketing. There is some truth in it, from what I found it may not be so difficult to find one, provided your produce is good, although transport needs to be worked out
9) But if I go for anything less than an acre, the economics doesn't work good, and the consultants won't be able to help setup a PH for me here in rjy, which is very far. I would think that is justifiable. I would have done the same, if I were
1) If you do color capsicum, should you not wait for the whole fruit to turn color, or partial is good enough, color enhancement can be done by the exporter/food processing guys ?
2) How is flavor concentration, color enhancement done ? Haven't googled yet, just reading my mind