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The soil is 50% foxfarm ocean forest, and 50% supersoil original recipe, on the bottom.
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I will absolutely positively be growing this strain again, and will vouch for this breeder any time someone asks me who's got the best Blue Dream :).Īs an avid and long time vegetable gardener, I decided to put my greenthumb to the test with something exotic, and Midweek song provided me with your blue dream strain, for a good price.Īfter some nursery time in rapid rooters for a 15 hr germination i immediatley made her a spongy nutrient rich home in a 15 gal equivalent airpot under what we figure is 782 umoles ppfd diy cob led lighting, plus 8 supplemental t8 syle led tubes on the sides. You can see even some purples managed to show up in dark shades on some of the primary colas. There was another 101g from the lower half of the plant which was all coated to the brim in fat delicious trichomes. Netted approximately 98 grams from the Colas alone, you can see the arrangement below. When it came to harvest time, she was a stinky customer, her terpenes started showing up around 30 days into flower and only got better as she went on. I used a combination of topping at the 4th node, and pulling down every branch and defoliating throughout the life cycle with proper nutrients and PH balancing.
63 days before being placed in complete darkness for 48 hours prior to harvest. I used a decent dosage of Mycorrhizae blended with the soil to achieve maximum root growth and nutrient uptake.
From the very beginning she was a very strong candidate, and after only 6 weeks of veg had a trunk reaching about an inch thick. “This is an additional category that will only make the entire seafood sector grow more stably in the face of consumer demands and population growth.This is one of the absolute BEST strains I have ever grown. And that market is growing in addition to the increasing demand for conventionally animal-based food sectors, like seafood, he said. “From whitefish to salmon to caviar to lobster and oysters, every region of the world will need options that are sustainably sourced from plant ingredients and cell cultivation.”Ĭonsumers are demanding plant-based and alternative options to animal-based products, said McClure. “We need plant-based and analogues cultivated alongside all existing animal-based foods and products… The same goes for seafood,” he said. The demand for plant-based and cultivated meat, dairy, seafood and poultry has been accelerating over the past few years.Īlternative seafood, as it is now known, has been growing even more rapidly in the last few years, with estimates between 20 and 30 percent year on year, according to McClure. The idea and inspiration for Loki Foods and the company’s initial products came from McClure’s “sense of urgency” to address climate and environmental issues, while at the same time creating a product that honored Iceland’s heritage.
“With a growing product line, we love to be creative with all types of sustainably and ethically sourced ingredients, including algae, wheat, fermented oils, seaweed and so much more,” he said. Without going into details of how or with what the Atlantic cod fillets will be made, citing proprietary information, McClure said the product uses sustainable raw materials and 100 percent renewable energy. The recent funding round is for further product development and launching into initial markets, said McClure, but the company will be raising further capital “to develop additional seafood alternatives and to capitalize on growing interest across Europe and the Americas.”
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Loki Foods is targeting the full range of consumers with its new products, from purely plant-based consumers, to those reducing their intake, to those wanting to try something new.
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, accounts for 20 percent of the Iceland catch yet is 40 percent of the value – giving it its name of ‘white gold’,” Chris McClure, CEO and co-founder of Loki Foods, told IntraFish.īut with growing populations, a climate emergency and unstable supply, consumers need a serious plant-based code alternative, he said. The company, formed in early 2022, claims to be the first to produce plant-based seafood alternatives in Iceland and counts among its initial investors Sustainable Food Ventures, MGMT Ventures, VegInvest, FoodHack, Kale United, Lifely VC, and other angel investors.Ĭode has been incredibly important for Iceland and the North Atlantic for centuries.
Icelandic plant-based start-up Loki Foods has recently raised $650,000 (€647,706) in pre-seed funding to develop a new range of alternative seafood products, starting with Atlantic cod fillets.
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