Did67 wrote:Ah yes. Indeed, it even liquefies relatively easily. I was left with the reinjection of combustion gases in greenhouses. Maybe we don't stop progress and the greenhouse growers are affording the luxury of "bottles of CO2 liquid "and have become customers of" Air Liquide ".
A Google search further: indeed, the offer exists!
https://industrie.airliquide.fr/aliment ... serres-co2
And a very specific point on the subject, on the website of the Canadian Department of Agriculture, confirms it:
http://www.omafra.gov.on.ca/french/crop ... 00-078.htm
So I'm wrong on this point.
[Note that with tight greenhouses, in Canada, CO2 would miss very quickly, considering the very very low content that looks. So the question is, what is the content - if you restore the natural 0,04% or 400 ppm or if you push 1 000, to increase the yield. With the consequences evoked.]
CO2 liquid is what is found in all gas extinguishers, so nothing new indeed, after the injection of CO2 to grow plants is a classic aquarium hobby
so for tomatoes or more generally for greenhouses yes why not, that all rates collapse, normal, you inflate a vegetable fleet, well it has a dilution effect
it's not bad for health as a process, it's just how to sell more, at the expense of taste and nutritional quality,
report on cherry tomatoes, between organic in the ground and greenhouse, a factor 6 9 in production land per hectare, everything is said