![]() “Within four years of working with us we are able to double the farmers income,” he says. ![]() Bringing his management skills to the table, he tries to ensure that his farmers get a 25% incremental return every year working with him. He can be seen working with pink heart raddish, Japanese black raddish, kale, kailan broccoli, tatsoi or spoon cabbage, lettuce, mushrooms, beets, squash, and more. Anand who loves being in the field and getting his hands dirty says “I spend days at length at the farm, practising farming as well as overlooking the management side, making sure the farm produces enough to meet the client needs.” Anand supplies veggies to hotels, restaurants and directly to consumers in various Indian cities. ![]() Taking forward his passion to work with fresh and unique produce, he started Krishi Cress, his farming initiative in the Capital’s Chhatarpur area. Achintya Anand, 29 These young farmers are working towards a greener future and making farming more efficient with their varied skills (Shutterstock)Ī former chef who mastered his culinary skills in cities such as Adelaide and New York, Anand’s tryst with vegetables and farms began in 2014 when he started supplying edible flowers and micro-greens to prominent Delhi restaurants.
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