Our crops
We work with eight crops. These are not new foods. They are foods people knew and forgot.
How we choose a crop
- 1
Needs less water
It should grow with rain and bear heat.
- 2
Good for health
It should have iron, calcium or protein.
- 3
Fully usable
Grain, leaf, stalk and husk should all have a use.
- 4
Suits the soil
We grow what already grows well on that land. No fancy crops.
The eight crops
SajjaPearl millet
Rich in iron and zinc.
RagiFinger millet
Rich in calcium.
UlavaluHorse gram
Has protein, iron and calcium. An Indian eats about 59 grams of protein a day; in China and the United States it is about 100 grams.
NuvvuluSesame
Has iron and calcium.
MunagaMoringa
Leaves have iron, vitamin A and protein.
UsiriAmla
Rich in vitamin C, which helps the body absorb iron.
GonguraRoselle
Leaves for food, flowers for tea, stalk for fibre.
ThatiPalmyra
Gives jaggery, fruit, fibre and leaf.
Protein figures: McKinsey, Value creation in Indian agriculture (June 2025).
How each part is used
Choose a crop to see what we make from each part.
Our first products
- 1
Gongura podi
Gongura leaf, nuvvulu and sprouted ulavalu. Eat with rice, dosa or curd.
- 2
Sajja and usiri malt
Sprouted sajja with usiri. Make it as porridge or as a drink.
- 3
Nuvvulu thati bar
Nuvvulu with thati bellam. No white sugar.
Not yet on sale. Lab testing is going on.