Yes—we help you build a practical local sales process. During the first three months, the programme includes 12 one-to-one sessions, supported by the Hy-Farm course platform. We help you identify suitable restaurants, prepare samples, approach chefs, follow up and adapt your offer to local feedback.
You remain responsible for prospecting, sales and customer relationships, and results depend on your market and execution. Our role is to give you a clearer route, practical tools and experienced support while you build your own client portfolio.
A typical Hy-Farm setup needs a clean indoor space of approximately 8–10 m². It should allow you to maintain stable growing conditions, with access to electricity and water. The exact environmental and technical requirements are confirmed during planning so the space matches the chosen system.
Many partners begin by operating one system themselves. Production typically requires around 2–3 hours a day, but you should also allow time for sales, deliveries and customer relationships. As orders grow, you can decide when extra help becomes useful.
Microgreens are prepared and delivered fresh, following the agreed schedule for each customer. During training, we cover practical routines for planning harvests, packing orders and organising local deliveries. The exact method should suit your route, order volume and applicable food-handling requirements.
Yes. The package includes initial raw materials for 1,000 pots, and partners can continue ordering the compatible seeds, substrate and other consumables needed for production. Availability and current commercial terms are confirmed directly with the Hy-Farm team.
Good production planning starts with real demand. We help you organise sowing and harvest cycles around customer conversations, samples and recurring orders, so you can reduce avoidable surplus. No food business can promise zero waste, but careful forecasting and regular customer feedback can help keep it under control.
The initial package includes materials for 1,000 pots. How long they last depends on the varieties you grow, your sowing schedule, sample activity and sales volume. During onboarding, we help you translate those materials into a practical production plan for your local market.
The Hy-Farm system is a one-time purchase, and business results cannot be guaranteed. If progress is slower than expected, the support programme can help you review production, prospecting, follow-up and customer feedback, then identify practical next steps. Any contractual return or cancellation rights are governed by the agreement and applicable terms, which should be reviewed before purchase.
Hy-Farm partners grow indoors with a controlled hydroponic system designed to support repeatable routines throughout the year. Consistent light, temperature, hygiene and growing materials can help producers achieve reliable colour, texture and freshness across batches.
The real difference is completed locally: careful growing, harvesting close to delivery and attentive service for each customer. Natural variation remains part of working with living plants, so quality depends on following the process well.
Many microgreen varieties are ready in roughly 7–21 days, although the exact cycle depends on the crop and growing conditions. Training covers the rhythm of each variety so you can plan sowing and harvesting around customer demand.
Demand varies by city, season and type of customer. Chefs often look for a balance of flavour, colour, texture and visual impact—from peppery radish and mustard to tender peas, sunflower and aromatic herbs. We help you begin with a practical range, gather local feedback and refine it as relationships develop.
Microgreens can bring freshness, colour, texture and concentrated flavour to salads, sandwiches, soups, main courses, drinks and plated desserts. Some varieties work as a finishing touch; others become a central ingredient. Their versatility gives chefs room to experiment while keeping the product recognisable and fresh.
There are many edible varieties, each with its own flavour, colour, texture and growing rhythm. The useful question is not simply how many exist, but which selection fits your customers. Hy-Farm training helps partners build a focused range and expand it in response to real demand.
No. Microgreens are harvested at an earlier stage, usually after the first true leaves begin to appear. Baby greens are allowed to grow longer and are generally larger when harvested. Both are young edible plants, but they differ in size, texture, growing time and culinary use.
The production of microgreens with a single equipment requires a part-time schedule, a maximum of 20 hours per week.
For production we use nothing but plain water, a bio fertilizer, and a natural disinfectant. We do not use chemicals, pesticides, or other fertilizer types.
It can be produced in any room of 8-10 square meters. The space must be a clean one, in which we can create a controlled environment in terms of temperature and humidity. It requires a lower humidity which can be achieved with the help of a dehumidifier and a constant temperature which can be provided by an AC system.
There is no need for an alternative light because the system provided by us in the package has its special light for production.
To have them all ready for consumption on the same day, we will sow them on different days. We have designed a sowing program, which is included in the kit and which will help you in this direction. That planting calendar is going to tell you every day what you must sow to complete production on all types of microgreens on the same day.
