Dubashi works with conventional farmers who have been growing just the regular button mushrooms and is training them to grow more exotic varieties such as portobello and milky mushrooms. The produce is free of synthetic pesticides, herbicides, soil fumigants or chemical fertilisers,” says Dubashi who works with button mushrooms, portobello, king oyster mushrooms, shitake, milky mushrooms and more, and is going to launch enoki and shimeji variety soon. “We grow eight types of mushrooms in our temperature-controlled units. In 2018, after taking a training on mushroom cultivation, he started Kalpavriksha, to bring an international variety of mushrooms to India. and working as a sales and marketing professional for about five years in Gurugram, Dubashi took forward his vision of starting a mushroom farm. Talking sustainability, Anand says, “We have tied up with local cow sheds to ensure that any green waste at our farm is available for the cows to eat.”Īfter getting his degree from the U.K. “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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