Released under the GIC Framework
M●CAM uses the six metrics of Commodity, Custom/Culture, Knowledge, Money, Technology, and Well-Being, to determine value. These metrics are organized into a system called Integral Accounting. Global Innovation Commons Challenges use Integral Accounting metrics to determine the all-in value of a project and jump start initiatives by uncovering resources traditionally unaccounted for. Read more on Integral Accounting (PDF - right click 'save as' or view in browser) HERE
If you have contributions, suggestions or ideas, please comment below or send us an email at firstname.lastname@example.org and we'll post it!
In the Arkhangai Province of Mongolia, Munkhbat Hasu, operator and proprietor of the Hasu Shivert Resort facility, has a unique perspective on the local agriculture situation. For the purposes of this challenge, we will focus on one aspect of the complex organization.
Munkhbat has realized that many of the local agriculture producers do not have access to cold storage facilities and therefore must immediately sell, use or preserve fresh vegetables.
During the summer growing season, farmers produce an abundance of fresh vegetables and deliver them to the city market. The abundance of vegetables is delivered to the market in a short period of time creating a large supply. Increased supply decreases the price of the goods because the market demand isn’t large enough to support the glut. Cold storage therefore would allow local farmers to store fresh vegetables and release them to the market year round, creating consistent supply that the market can support at an increased price.
In the context section, we start by analyzing what we see in abundance. This list is cursory, many things will be added throughout the challenge.
Large hillsides, electricity, rocks/dirt, arable land, buildings (house up to 200 people), dining facilities (house up to 250 people), greenhouses, equipment undetermined, grass, water, hot water, algae, racing horses, dairy products, vegetables, glass, sunlight, temperature differential, seasonal winds.
The Hasu Shivert facility is located in the Arkhangai Aimag of Mongolia. The closest city market is at Tsetserleg. The Hasu Shivert facility is equipped with geothermal hot springs and many large hills. Agriculture is prevalent in the region and it is well known for dairy products. Horses on property are prized racing horses, some of the best in the aimag and the country.
The approximate coordinates of the resort are:
-101°31’ longitude (E) 47°38’ latitude (N)
-In winter, the mean temperature is -30 °C to -38 °C (-22 °F to -36 °F) and in summer the highest temperature is between 25 °C and 36 °C (77 °F and 97 °F).
-The lowest recorded temperature is -42 °C in 2000-2001
Significant local knowledge of agriculture production and short term/non-matching debt issues, storage.
Local knowledge of large scale cold storage techniques is unknown.
Information is unknown at this time.
Geothermal heating and electric (68 degrees C), greenhouses, housing/hotel facilities, equipment undetermined, soil composition unknown (good for root vegetables – potatoes, carrots, onions – greenhouses grow tomatoes and peppers).
In terms of agriculture production, the land is fertile and the farmers are consistently growing produce. The largest inhibitor of well being is a consistent market with a duration matched (planting to harvest) credit facility. Quality of dairy products and vegetables is extremely high. Most food and clothing in the area are completely organic.
The first step of the challenge is to brainstorm ideas for on-site agriculture cold storage using what is already in abundance. It may be possible to bring in outside equipment, however the site is remote; tangible items that have to be transported would come at significant cost. Further steps in the challenge will aggregate the value contributed and begin an execution phase, the results of which will be published in the Global Innovation Commons.
Again, if you have contributions, suggestions or ideas, please comment below or send us an email at email@example.com and we’ll post it!