Ajay Gopinath from Kerala reveals how he turned growing microgreens in a small room into a thriving business, earning a steady income from the superfood.

Ajay Gopinath and his micro-greens farm.

Microgreens, known as a superfood, are the young seedlings of vegetables or herbs, packed with more nutrients than their fully grown counterparts.

When Kochi resident Ajay Gopinath left his high-paying banking job a few years ago to follow his entrepreneurial passion, he was not certain how his journey would unfold. Eight years later, Ajay has become a successful entrepreneur, earning over Rs 3 lakh per month by growing microgreens in the 80 sqft bedroom of his home in Chittoor, Ernakulam.

“Around 2017 or 2018, I started growing microgreens on a small scale for research purposes. After two years of study and testing, I figured it out, even though I was not sure of the exact procedures. That is when I began cultivating them commercially,” says the 50-year-old.

By 2022, Ajay was growing around 15 varieties of microgreens in an 80 sq-ft room in his house. He harvests approximately 5 kg of greens daily, generating sales worth Rs 2 to 3 lakh per month.

How Ajay Turned Growing Microgreens into a Thriving Business

Ajay started his microgreens journey by watching YouTube videos. “I tried using tissue paper to grow microgreens from green gram, but the results did not meet my expectations. That is when I realized many of the videos were misleading and did not teach the correct method for growing microgreens,” he says.

Determined to find the right approach, Ajay reached out to a microgreens expert in the UK through a friend. He taught me the right way to grow microgreens. Not all seeds can grow into microgreens, Ajay explains. He informed me that only non-GMO, non-hybrid, treated, and open-pollinated seeds should be used for the best results.

After speaking with the expert, Ajay realized there was much more to growing microgreens than what he had learned online. He then started sourcing seeds from Chhattisgarh, Pune, and Bengaluru to ensure he was using the best quality for his crops.

More people are now incorporating microgreens into their diet after realizing their health benefits. I decided to expand my venture commercially after my friends and family members really loved the taste and quality of the microgreens, Ajay shares. He now grows a variety of microgreens, including radish types like Sango Purple, China Rose, Red, and White, as well as green mustard, yellow American mustard, beet, bok choy, corn, and sunflower.

It took Ajay around two years to develop a successful method for growing microgreens within his house under controlled conditions.

I started with two trays of microgreens and never expected to expand commercially. But once I shared them with my friends, the response was overwhelmingly positive. They were all happy with the taste and quality. That is when I realized its potential to be a viable business, says Ajay, who officially expanded into a business in 2020.

Nearly three years into microgreens farming, Ajay has experimented with around 30 varieties. “There are about 150 varieties of microgreens available worldwide, and I am currently growing 15 of them,” he adds.

“Radish, mustard, and sunflower are the best-selling varieties,” he says, adding that sunflower microgreens are the most nutritious of them all.

Step-by-Step Guide to Growing Microgreens at Home

Ajay grows microgreens in the 80-square-foot bedroom of his Chittoor home, maintaining humidity between 40-60% and temperatures below 25°C. He uses low EC cocopeat as the growing medium, planting the greens in food-grade trays with holes to ensure high-quality yields.

After distributing the seeds onto the cocopeat medium, Ajay seals the containers and places them in a well-ventilated area with low lighting. Once the seeds germinate after two days, the containers are kept open under specific lighting conditions to promote healthy growth.

According to Ajay, the seeds take about seven days to develop into microgreens, which have a short stem and two leaves. The cotyledon leaves should be harvested as soon as they appear by cutting just above the roots.

Ajay advises that only the stems and leaves of microgreens should be consumed, and they should always be eaten raw. “The question of whether they need to be cooked often arises, but cooking them reduces their nutritional value, so it best not to. They can be eaten on their own or added to other dishes, like salads, but are most effective as a nutritious supplement,” he says.

Ajay sells his daily harvest of 5 kg of microgreens under the trade name Grow Greens, offering them in bulk and at Rs 150 per 100 g. In addition to his local business, he owns franchises across Bengaluru, Chennai, and all of Kerala. “Currenty, I deliver to about 20 to 25 different types of customers, including hotels, gyms, and hospitals. Even renowned individuals purchase greens from me,” he adds.

He claims, Microgreens from a vegetable or plant contain far more nutrients than the fully grown version. For example, 25 mg of red cabbage microgreens are as nutrient-dense as 1 kg of full-grown red cabbage.

Studies have also shown that microgreens are a rich source of essential nutrients like Vitamin C, Vitamin K, and Vitamin B12. Additionally, most microgreens are high in minerals such as potassium, iron, zinc, magnesium, and copper. They are also packed with a variety of antioxidants.

Ajay says that many people are still unaware of the true potential of microgreens. They are often seen as sophisticated ingredients exclusive to five-star restaurants. But people need to understand that growing them is neither expensive nor difficult. More individuals should venture into microgreens farming to increase their availability and raise awareness about the health benefits they offer to everyone, he adds.

For more information and inquiries, you can contact Ajay at 73062 99044.

Edited by Gayathri