In Tajikistan, the microgreens trend is still emerging but is already winning the hearts of health-conscious consumers. These young vegetable and herb sprouts contain 6–8 times more vitamins and antioxidants than mature plants.
For example, broccoli microgreens have 15 times more protein and 3–5 times more vitamin C than mature broccoli. Red cabbage sprouts contain 260 times more beta-carotene than carrots. Microgreens are also rich in folic acid, iron, magnesium, and vitamins A, B, C, K, and E.
Shahlo is one of the first to grow microgreens professionally in Tajikistan. Her family business, "Mikro Kabuti," offers over 25 varieties, including radish, basil, arugula, mustard, sunflower, and Japanese cabbage (mizuna, komatsuna).
It all started when her eldest son refused to eat vegetables. "We decided to grow something new to spark his interest. He loved the idea of picking fresh greens and eating them straight from the plant," Shahlo recalls. This success led her to explore the business potential of microgreens.
However, the journey wasn't easy. Initially, she thought growing microgreens on a windowsill under Tajikistan's bright sun would be simple. "But the sprouts were too thin. We had to study the technology, find quality seeds, and create the right conditions. It took us 8–9 months to achieve a product we were proud of," she says.
"Mikro Kabuti" sells microgreens in special containers to keep them fresh.
With growing interest in healthy eating, microgreens are becoming a promising business in Tajikistan. Entrepreneurs like Shahlo Zamonova are helping to bring this superfood into everyday diets.
Source: www.asiaplustj.info