protectedculture

Protected culture refers to the practice of growing crops within controlled environments designed to shield them from adverse weather, pests, and diseases. The term is widely used in horticulture and floriculture and is often contrasted with open-field production. Protected culture aims to stabilize microclimates, improve crop quality, and extend the growing season. The term is also written as protected culture or protected cultivation in some sources.

Structures range from greenhouses (glass or plastic) and high tunnels to shade houses and sealed growth chambers. Inside, growers regulate temperature, humidity, light, and ventilation; deliver water and nutrients precisely; and manage pests through integrated pest management. Common practices include climate control, supplemental lighting, and, in many systems, soilless cultivation such as hydroponics or substrate-based growing.

Protected culture has roots in early glasshouses of Europe and expanded with plastics, automation, and sensing technology in the 20th and 21st centuries, enabling year-round or out-of-season production in many climates.

Benefits include longer growing seasons, higher yields, improved product uniformity, and reduced weather-related risk. Challenges include high initial capital costs, ongoing energy use for climate control, technical expertise requirements, and environmental considerations such as water use and emissions.

Used for vegetables, fruiting crops, and ornamentals, protected culture supports intensive production in regions with limited arable land or harsh seasons, and is increasingly integrated with sustainable practices like renewable energy, heat recycling, and precision agriculture.