Why an ex-banker is investing in microgreens

When Raghu Nair (name changed upon request) underwent chemotherapy at Kochi’s Aster Medcity Hospital, his doctor recommended that more protein be added to his diet. “It’s good to have microgreens,” the doctor said to Raghu’s son, Mahesh. 

On the lookout for sources of protein, Mahesh turned to Ajay Gopinath for advice. The banker-turned-microgreen enthusiast and farmer recommended a mix of beetroot, bok choy, and sunflower seedlings for a balanced intake. But he also warned the duo: "Don’t go over 25 gm a day," he said, "It’s important that your father’s body should actually be able to absorb the protein."

For three months, Raghu regularly consumed the microgreens, and the results were remarkable—his protein levels increased to the extent that the doctor advised taking the seedlings out of his diet for a while. “It was a confirmation of the tremendous benefits of microgreens,” said Ajay.

Curious beginnings

In 2006, over the course of a lunch at a Bengaluru restaurant, Ajay Gopinath’s life took a turn. When the paneer dish he had ordered arrived, he noticed an unusual garnish: triangularly arranged leaves. They didn’t look like the usual curry or coriander leaves he was familiar with. Curious, Ajay tasted them and found their flavour unique. When he quizzed the chef, he learnt they were mustard microgreens delivered by some vendor to the restaurant. That’s all the chef knew.

At the time, Ajay led the credit cards and personal loans division at Citi Bank’s Bengaluru outpost. Fourteen years into his corporate career, he was successful but stretched thin. While he liked the job, the 24x7 grind left little time for his family or himself. In 2007, he decided to quit. “It was an impulsive decision,” he said, “I also wanted to get out of my comfort zone.” Now back in Kochi with his wife—a lawyer—and their two children, Ajay took a break from work, prioritising leisure, travel and catching up with friends. In 2012, he switched to a marketing role at a dental implants company.

Soon after, what had begun as curiosity about a garnish would turn into Ajay’s new purpose. His work with microgreens has changed lives—just like it did for Raghu.

It was on a 2017 morning that Ajay woke up with an idea: why not start a business in microgreens? When he spoke to chefs in Kochi, they mentioned sourcing their supply from Bengaluru, as the seedlings weren’t available in local shops or supermarkets. This prompted Ajay to begin growing them himself. At first, he began small—with a single two ft by one ft tray, which produced 500 gm, a generous quantity that far exceeded the amount his family could eat. Since microgreens are highly perishable, he began sharing the extras with friends, relatives, and neighbours. “The taste was different but everybody, including my family, liked it,” he said.

His friends recommended that it was time to stop giving them out for free and begin selling them instead. Ajay heeded their advice, and by December 2020, he had launched Grow Greens, expanding his production by adding more trays. He also adopted a method involving cocopeat, a natural medium made from coconut husks. The seeds are placed on the cocopeat, and the prepared trays are kept in darkness for three days for germination. After that, they’re placed under 20-watt white LED tube lights for 10-12 hours daily. Ajay waters them once or twice a day and ensures the room stays below 25°C, with humidity under 60%.

Also read: A fisherman's inspiring fight to save Kerala's coast

Scaling up

Today, Ajay grows 60 trays of microgreens in an 80 sq ft room. His crops include radish, mustard, bok choy, sunflower, kohlrabi and yellow American microgreens, and works with around 25 different varieties. He sources seeds from countries like the UK, the US, Australia, Italy and Israel. “The prices range from Rs 600 per kg to Rs 1 lakh,” said Ajay. While the seeds have a shelf life of six to eight months, Ajay ensures they are used within three months.

To find high-quality seeds in India, Ajay has travelled to Delhi, Ranikhet, and Nainital. He also visited the GB Pant University of Agriculture and Technology in Uttarakhand, which specialises in nurturing seeds without using inorganic fertilisers, pesticides or genetically modified strains.

The green power

“Many people lack sodium, and microgreens help to balance it. They’re rich in protein, magnesium, and a mix of macro and micronutrients. What more do we need?” said Ajay, speaking excitedly about the many benefits of these seedlings. Aside from restoring calcium levels, they’re also known to be good for the eyes and skin. However, people who take blood-thinning medications should consult a doctor before consuming them. “Blood thinners regulate Vitamin K levels,” Ajay explained, “Microgreens can increase the levels of this vitamin in the body.” For such patients, low-Vitamin K options, such as beetroot microgreens, are a safer choice.

Priced between Rs 150 and Rs 250 per 100 gm, microgreens should be consumed within seven days. The best way to eat them is raw, or added to salads. Grow Greens supplies its produce to individuals, shops, hotels, gyms, hospitals, supermarkets, and schools, delivering 5 to 8 kg daily. Since Ajay’s venture is located indoors, it isn’t affected by weather changes. “I can grow them 365 days a year,” he said.

Many people lack sodium, and microgreens help to balance it. They’re rich in protein, magnesium, and a mix of macro and micronutrients. What more do we need?

He speaks about the shift from working in a bank to running a business with great clarity. “The salary I used to earn is now what I pay my five-member staff,” he said. To him, it is not merely about profit and loss. “When I started, it was a passion for me to see how the seeds grew,” he said, “I also believe these are natural plants, and therefore, good for human beings. We can address malnutrition issues with them. So, there is a social commitment.”

Ajay believes plants communicate in their own way. “If the water is less, or the plant needs more light, its leaves might droop,” he said, “And if we forget to switch off the light, the next morning its leaves will look tired. Through experience, I’ve learned to notice these signs.”

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