The world of lemonade is changing.
While many people still drink the stuff, it is also being used to make everything from chocolate syrup to juice and as a flavor enhancer in everything from beer to food.
But a new industry is trying to take its lemon juice from the garden to the plate.
Lettuce growers in California and elsewhere are making lemonade from their own fields and using the crop as a valuable ingredient in everything, from sweet potatoes to margaritas.
Some lemonade producers are even using the farm produce as the basis for new flavors, such as the lemon-based lime-yade.
These are the first experiments of their kind, according to John Galt, who leads the Lemon Research and Development Lab at the University of California, Davis.
Galt is also one of the leaders of a company called Grow Lemon, which is growing lemons from its own land in southern California.
Gilt says his lemon field has grown about 4,000 pounds of lemon over the last decade.
In fact, he has been growing it for over 20 years.
But, Galt says, it’s not just a lemon-juice-based product.
“Lemons are great as a natural ingredient in food and drink,” Galt said.
“They have a great flavor profile, and they’re not just the perfect lemon.”
Gilt’s field produces about 1,600 acres and has about 15 employees.
Grow Lemon began about two years ago, and it’s already grown about 30 million pounds of fresh and dried lemons.
“We’ve had to be very conservative with our lemons,” Gilt said.
In the first year, Grow Lemon only harvested about 5 million pounds.
“But by the end of the year, we’ll be harvesting a lot more,” he said.
Grow Lem started by getting a sample of the lemon and working with growers to see if they were willing to take a loan for a few million dollars to make lemonade.
Then, Grow Lem partnered with a local company to buy the land and build a facility to grow and process the fruit.
Grow lemons can be grown in water, soil, or in containers.
The first lemon production plant is about 10 feet (3 meters) tall and is about 6 feet (1 meter) wide, Gilt told Reuters.
Grow lemon’s first production batch, which had grown 1.5 million pounds (1,000 metric tons) by the first quarter of 2018, was finished in July.
Growers have also been experimenting with other lemon flavors, like lemon-lime-orange, which has the potential to replace a lot of the sugar in sugary drinks.
The company is also experimenting with lemons that are used to sweeten beer.
“The idea is to have a natural flavor that has a flavor profile that’s not so sweet,” Gillett said.
Gillet said his company plans to continue making lemons as long as demand for lemon remains high.
“If people like lemon, there will be demand for more,” Gildt said.
And growers are trying to keep costs low.
Gilds said Grow Lemon plans to make most of its lemon from the crop itself.
“That’s not a lot to do,” he explained.
“It’s a lot less than a gallon of sugar.
And that’s just because we’re not using a lot, which makes us a lot cheaper.”