Developed on-site production of anaerobically fermenting microbes as a front line of defense for the prevention of pests and pathogens in the greenhouse; Implements innovative research and production practices in the greenhouse like Kaizen (Japanese for “improvement” or “change for the better”) techniques as well as Leibig’s Law of the Minimum (plant growth is controlled, not by the total amount of resources available, but by the availability of the scarcest resource”); Made successful transition from academic world at University of California-Davis to commercial greenhouse production.