The cultivation of sprouts for human food consumption goes back 5,000 years. Sources reference sprout consumption to the time of Christ. Eighteenth century explorers carried a supply of seeds on board for sprouting to prevent scurvy. In recent years, sprout production has gained significant economic importance within the Ontario food industry. The increased awareness of sprouts as a natural health food, massive immigration from southeast Asia to Ontario's metropolitan centres and wide exposure to Asian foods by North Americans has grown the business. Today, several tonnes are harvested daily, sold fresh or further processed. Sprout operations, often located in an urban setting, range from manual tub operations producing several thousand pounds peryear to automated factory systems producing several hundred thousand pounds per year. Most sprouts grown for human consumption originated as a legume seed, however, germination and consumption of cereal grain sprouts too is becoming commonplace. Today,there exists a wide variety of seeds that are sprouted and available to the consumer. They include beans (azuki, soy, mung, garbanzo), lentils, peas, alfalfa, clover, radish, mustard, broccoli, fenugreek, wheat, rye, barley, oats, etc. Seed quality and the environment (moisture, temperature and relative humidity) affect sprout production and quality.
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