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How Twin Creeks Manages Flushes & Improves Short-Term Yield Forecasting by 12.4% with ecoation

Peppers in a Greenhouse.


The grower started each week by estimating the week’s harvestable peppers based on observation and measurement of select plants. The short-term forecast fluctuated between 10-67% off from the actual harvest. They faced challenges like:

  • Using a method of estimation that was time-consuming and error-prone.

  • Scheduling the right labor was impossible, especially during weeks of flush.

  • Estimating cash flow without accurate data.

  • Consistently fulfilling contracts correctly



  • 12.4% Improved accuracy

  • 40X more fruit count per hour

  • 50% Labour planning improvements

Twin Creeks Greenhouse is a family-owned, high-tech 80-acre operation in Watford, Ontario (about an hour outside of the Leamington area) that has been growing sweet peppers since 2016. Owned and operated by Mike Cornelissen and his wife, this highly successful greenhouse business grows red, yellow, and green peppers to meet the demands of various retail and grocery outlets in both Canada and the US. Being located further from the major greenhouse ecosystem in Southern Ontario, the team at Twin Creeks has leaned heavily into technology to improve their growing operation.

The Cornelissen family started the farm in 1953 when his grandfather emigrated to the newly burgeoning agricultural hub of Southwestern Ontario 1953. Mike now runs the day-to-day operations in the greenhouse.

“Originally, my family was involved in the dairy, cash crop, and field cucumber business,” says Mike. “Then after my brother and I graduated from Olds College and came home to the farm, I decided I wanted to move into the greenhouse industry. We built our first phase in 2016. Agriculture is always something that I knew I was going to work in, and as time went by, I decided that greenhouse growing was an area that interested me. After some research, I decided in 2016 to venture fully into this business.”

After visiting some larger greenhouse operations, Mike committed fully to the greenhouse business. Mike built out the farm in four 20-acre phases, reaching the 80-acre operation that he has today. With increasing consumer demand for fresh-grown and local produce, he made the choice to solely grow peppers throughout the facility, despite their reputation as an unpredictable crop.