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ANSWER LIBRARY

The important questions, answered clearly.

Each answer starts with what matters, explains the conditions and limits, and helps you identify the next useful question.

01

What is Hy-Farm?

A clear explanation of the Hy-Farm system, its role and the operator’s responsibilities.

Hy-Farm is a system for starting a local microgreens business. It combines professional indoor equipment, initial growing supplies, production, marketing and sales training, plus 12 individual sessions during the first three months. The operator remains responsible for production, customers, deliveries and running the business.

02

How much space does a Hy-Farm system need?

The indicative space requirement and what needs to be checked before installation.

A Hy-Farm system typically requires approximately 8–10 m² of suitable indoor space. Size alone is not enough: the room also needs to be assessed for operating conditions, access, hygiene, utilities and the organisation of the production routine. Exact requirements are checked during the qualification process.

03

How much time does a Hy-Farm business require?

The indicative time commitment and the activities the operator needs to cover.

Hy-Farm communicates an indicative expectation of approximately 2–3 hours per day. Actual time varies with production volume, deliveries, sales activity, distances and team structure. More time may be needed at the beginning for learning and organisation.

04

What equipment and training does Hy-Farm include?

The confirmed public components of the Hy-Farm system.

The system includes professional indoor production equipment, initial growing supplies for 1,000 pots, production, marketing and sales training, 12 individual sessions during the first three months, access to the course platform and practical guidance. The exact configuration is confirmed in the current commercial documentation.

05

How do operators find restaurant customers?

The prospecting, sampling and follow-up process carried out by the local operator.

The operator identifies suitable restaurants, starts short conversations, presents relevant samples, collects feedback and follows up. Hy-Farm provides training and guidance for the process, but does not find customers on the operator’s behalf. Recurring relationships depend on the product, consistency, communication and fit with the local market.

06

What are the main risks and responsibilities?

What a prospective operator should assess before getting started.

The main responsibilities are consistent production, prospecting, samples, follow-up, deliveries, customer retention and business administration. Results can vary because of the market, pricing, time invested, costs and execution. The system provides structure and guidance, but does not remove commercial or operational risk.

07

How are microgreens grown without soil?

The Hy-Farm indoor process, explained without unverified health or environmental claims.

Hy-Farm microgreens are grown indoors without soil. Seeds are distributed in authentic Hy-Farm trays on the system’s verified growing medium, then go through germination and growth under controlled light and irrigation. The operator follows the routine appropriate to each variety and prepares the live product for delivery.

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