Our signature herbs and vegetables — basil, chives, spring onion, mint, parsley, microgreens, lettuce and coriander — are cultivated year‑round in hydroponic and aquaponic systems. In these soil‑less, closed‑loop systems, nutrient‑rich water circulates continuously. The result is a reliable harvest of high‑quality greens that use only about 10 % of the water needed by conventional farming methods. Controlled temperature, humidity and nutrient delivery ensure freshness and flavour in every leaf.
When the seasons permit, we also grow kaffir lime leaves, lemons, limes, dalo leaves, pawpaw, banana and mango in our orchards. These fruits and leaves are cultivated in soil using sustainable practices and are available in limited quantities when in season.
Plants grow in nutrient solutions without soil, allowing precision control over water and nutrients and reducing the risk of soil‑borne pests.
Fish and plants thrive together; fish waste fertilises the crops and plants purify the water, creating a sustainable, circular system
We follow GAP standards to ensure food safety, quality and traceability.
Beneficial insects and targeted techniques keep pests in check, minimising the need for chemicals.
By recirculating water and using less land, we reduce waste and our environmental footprint while maximising yield.
Our produce reaches supermarkets, restaurants and hospitality venues across Fiji. Clients may order bulk quantities or choose bespoke retail packaging. While we do not brand our produce as “organic,” we take pride in growing sustainably and delivering high‑quality, flavourful food.
