We are currently in talks with a well established company in Korea who have been working with micro greens for over 10 years, and will be forming a joint venture to open up the micro greens market in Canada beyond use as a simple garnish. Through this joint Venture, we will be able to bring their researchers and expert knowledge to Canada and will begin researching the various flavour and nutrition characteristics of the dozens of varieties of micro greens which also include all the various micro herbs.
Studies have shown that many micro greens have higher vitamin and mineral content than that of their sprout or full grown counterparts.
Micro greens, with such a short growing period will provide up to 26 growing cycles per year allowing us to research many various flavour combinations for which we quickly be able to perfect, do taste tests and bring to market.
Unfortunately, over the past century, many probiotic foods have fallen from favor due to changes in the way we now preserve foods, particularly vegetables.
When fresh vegetables weren’t as readily available throughout the year, they were often preserved through fermentation. Nowadays, thanks to improved transportation and storage, we can buy various vegetables all year around; and when it comes to preserving vegetables, freezing and canning have become the methods of choice.
These techniques are convenient and help retain vitamin content, but they provide little benefit in terms of digestive health compared to fermentation.
The modern Western diet is heavy on processed foods that can upset the balance of what’s called your gut microbiota. We will encourage the lost art of fermentation from sauerkraut to kefir, from kimchi to all other specialty health benefiting natural health food products