Sprout vegetables grown in a soilless greenhouse in Rugao, Nantong. [Photo/Nantong Daily]

Nantong Lyuxiang Eco-Agriculture Technology, located in Yuhua village, Rugao, has overcome seasonal limitations with its greenhouse soilless cultivation technology. The company is now able to produce sprout vegetables year-round. Packed with flavor, these sprouts have gained popularity in the catering industry for use in salads, seasoning, and hot pot dishes. "Our main varieties include pea, radish, Chinese toon, and water spinach sprouts. We don't use nutrient solutions, additives, or pesticides — just water and seeds. All the nutrients needed for growth come from the seed embryo itself," revealed You Yunlong, the company's head.

You explained that it takes about 10 days for a seed to sprout, grow, and be ready for the market. During this short cycle, careful attention is paid to each step – from seed selection, soaking, and germination, to tray division, stacking, and shelving while maintaining optimal temperature, humidity, and lighting conditions.

To improve product quality and stand out from competitors, You has built cold storage facilities in the factory and adopted low-temperature acclimation techniques to enhance freshness, giving the sprouts a greener color and crisper texture. The company also takes advantage of Rugao's status as a "World Longevity City" by using selenium-rich deep well water throughout the production process. "From seed soaking to daily cultivation, we use selenium-containing groundwater, allowing the sprouts to carry Rugao's 'longevity code'," You said.

Because sprouts are difficult to preserve, the company has adopted an order-based planting and quantitative production model. This ensures that consumers receive the freshest products. "This approach guarantees stable sales and prices," You added. The sprouts are mainly sold in Jiangsu, Zhejiang, Shanghai, and Anhui, with regular orders from nearby restaurants and supermarkets.