Koga's philosophy was clear: 'Let's start with a potentially harder crop, but a crop that you can create a difference in the quality.' This strategic choice aimed to command a higher market price while ensuring profit from early sales.
Oishii's Koyo Berries, priced at $10 per tray, are not just about being expensive; they cater to high-end clientele including Michelin-starred restaurants, demonstrating that quality can lead to business viability in vertical farming.
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