Priorities in Strain Evaluation for Commercial Cultivators

When I stepped into my former cultivation facility for the first time as an entry-level gardener, I was astounded by the dozens of “strains,” as well as how vastly different many of them were from each other. However, what amused and amazed me as a new staff member became one of my biggest challenges once I ascended to the position of Cultivation Manager: Namely, running the operations of a large cultivation facility smoothly while juggling the various characteristics and needs of dozens of diverse genetics.

Increasing numbers operators are seeing the benefits of growing a smaller, more manageable number of strains, which are more properly called “cultivars” in traditional agricultural parlance. Fewer cultivars means more uniform, efficient, predictable, and, ultimately, more profitable operations, provided that the right few are selected. But how is a cultivation operation’s owner or manager supposed to decide what is best for the business in paring down one’s “stable” of cultivars? In other words, which genetics should make the cut, and why?

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