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EVEC Microgreens
Category Grow for Business
Turn microgreens into income — production at scale, food safety and EU regulations, pricing, selling strategies and market insight for aspiring microgreens entrepreneurs.
Microgreens and business: how to choose a selling strategy, from the appropriate sales channel to setting prices (avoiding losing money along the way)
How to choose a microgreens selling strategy: picking the right sales channel and setting prices that make money instead of losing it along the way.
Microgreens as a business: build your first “micro farm”
Microgreens as a business: how to build your first micro farm. Turning a hobby setup into a small production space that can actually fulfil real orders.
The most exotic microgreens: shiso, mizuna, and tatsoi
Shiso, mizuna and tatsoi microgreens: flavour, kitchen uses, three recipes, and what the published composition data does and does not cover for each crop.
Microgreens: a universe of flavors
From spicy radish to sweet pea and peppery arugula — a tour of the microgreens flavour spectrum, and what the published sensory research does and does not support.
Microgreens and the distribution chain: how to preserve freshness
How to keep microgreens fresh through the distribution chain — cold chain, packaging and handling tips for growers who need their harvest to reach customers alive.
Co-funded by the European Union.
This portal presents the microgreens methodology; the organisation behind it is EVEC Athens — the European Voluntary and Educational Center (evec.org.gr). Views and opinions expressed are those of the author(s) only and do not necessarily reflect those of the European Union or the European Commission. Neither the European Union nor the granting authority can be held responsible for them.
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