India: Farmer in the city

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Fresh from the field, BK Bhavya delivers greens to housing complexes an hour after harvest

By Ranjani Govind
The Hindu
Apr 15, 2019

Excerpt:

She delivers the produce to apartments within an hour of harvesting. “It’s been a dream come true for me to have this community service for busy urbanites who want to savour organic greens,” says Bhavya, who enjoys her 32-kilometre journey from the field with 100 bundles brought in her car (250 grams each) to be delivered personally at two apartment gates on Kanakpura Road. “It encourages me to see my customers going gaga over these tender ‘soppu (greens) straight from thota’,” she says.

Bhavya quit a career in civil engineering to take up organic farming. “I chased my love for life sciences by growing greens!” she says. The 36-year-old completed her civil engineering from UVCE in 2005 and was part of her family’s industrial-projects business for a short while. “Plants and biology interested me but I did a professional course only to please my father,” she says.

Bhavya adds that her interest in growing greens was to see them grow naturally. “I was also disturbed that in many parts of Bengaluru, greens were grown using water from the Vrishabhavati that carries toxic industrial and domestic waste. It pushed me to take up this endeavour and provide something clean.”

She started by leasing a farm at Harohalli and had a poly house where ornamentals and indoor plants were grown. Soppu was initially grown in pots. “I used to sell greens grown only with coco-peat in pots. It helped people get 150 grams of greens that they could use any time in a week. It stayed garden fresh, as there was no soil. They could use them and return the pot to me,” says Bhavya. But 150 grams that a pot can hold (for ?20) wasn’t enough for even a nuclear family. Hence, Bhavya stopped the ‘pot greens’ and set up her farm at Nettigere (from where she operates right now).

Read the complete article here.

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