Abu Dhabi Week pays a visit to the Seih Al Khair organic smallholding in Liwa to learn more about the farming revolution that’s happening here in the UAE
A light breeze rolls over the golden sand dunes and the leafy crops sway in the early evening sun. A serious-looking farmer wearing a brown kandora is kneeling in the desert sand, eagerly scooping handfuls from the ground – until finally he claims his prize. He reaches down with a huge smile and carefully removes several perfectly formed, sand-encrusted potatoes. They are ready to harvest and all of his hard work this season has paid off.
Mubarak Khaled Khalfan Battei Al Qubaisi has been farming in the Western Region since the 1970s and has witnessed many changes to farming methods since then.
Two years ago he began working in collaboration with the Abu Dhabi Farmers’ Services Centre (ADFSC). Like many other local farmers now involved in an agricultural reform programme, he uses methods that would have seemed inconceivable in the past. This forward-thinking farmer has opened up his farm to visitors, in order to share new practices.
Mubarak grows a variety of crops including cabbage, green beans, onions, potatoes, cucumber, eggplant, carrots, chillis, peppers, watermelon and herbs. The good news is that his organic produce is available to purchase here in Abu Dhabi from ADFSC shops.
We watch as Mubarak tends to the crops and farm-workers balancing huge containers of green-beans on their shoulders pass by, while James Thompson, Field Crops Unit Head, of the Farmers’ Services Centre (FSC), explains the inner workings of the farm.
“Organic food has acknowledged health benefits and conventional scientific evidence proves that not consuming pesticides is better for us,” says James.
“The number one aspect of this farm is that harmful products are not used here. We don’t touch chemical fertilisers or harmful pesticides. Instead nutrients are supplied through manure and compost, or we may use a pesticide substitution such as plant extract or soap.
“Traditionally when farmers sprayed pesticides they killed every type of insect – the parasites or predators but also the good, useful pests. The aim of organic methods is to encourage friendly pests by creating habitats for them and also to refrain from using harmful chemicals.
“Fungicides were typically used to keep fruit and vegetables from rotting. Now these chemicals aren’t used. Instead the crops are delivered quickly and in-transit refrigeration is used,” adds James.
Mubarak strolls around his farm, stopping to check how his newly planted crops are progressing underneath a cloth covering. James explains that the cloth is made from synthetic spun fibres and is used to protect young plants from insects.
“Rather than using pesticides we have made a micro-climate for crops to grow where they are safe from harmful pests. After six to eight weeks when the plants are strong we remove the cover,” James explains.
These newly planted crops cover a range of varieties. “The culture is changing here in the UAE – new market segments are emerging as the country grows. Consequently we are developing new vegetables such as Chinese cabbage, white salad onion, leeks and cauliflower – produce that’s going to be more in-tune with the needs of the market,” he adds.
Next Mubarak stops off at his greenhouse to tend to the chillies and eggplants. Ahmad Omar Ali (FSC) explained that crops were traditionally harvested in the UAE between mid September and early May but now thanks to the introduction of greenhouses, crops can be grown all year round and are unaffected by the intense summer heat.
“Nowadays people want to buy locally grown produce. These greenhouses reduce the need to import vegetables and of course our produce is chemical free,” says Ali.
Leaving the greenhouse, Mubarak pauses to read a water-checking device. This tool is powered by solar energy and is a means of checking the amount of moisture in the ground.
“This water-checking device has prongs deep in the earth and the readings come through to our office computer. It means that we are constantly aware of humidity levels. If the ground is too irrigated this is not only wasteful but it will cause disease also,” Ali explains.
All too soon our tour of the farm comes to an end – our next stop now is the Liwa Hotel to sample some of the fresh cooked farm produce.
If you are interested in finding out more about farming in the UAE contact Steven Tweddell from the Abu Dhabi Farmers’ Services Centre on: 02 813 8136
Eco-friendly food
Mohammed Arshad Hussain
Executive chef – Liwa Hotel
“The Liwa Hotel has teamed up with the ADFSC and has recently launched a Friday brunch using only locally-sourced, organic ingredients. We serve local specialities such as date mousse, date cake, date smoothie, camel stir-fry and camel biryani. We are in a remote place and need to have our own local culinary identity – we have the best camel meat and the best organic produce and this is our regional food identity.
“Our food is healthy and good for you – that is out motto - to serve sustainable, fresh local food.”
To make a reservation for the Friday organic brunch contact The Liwa Hotel on: 02 883 3030.
Catriona Doherty
