Pesticide-Free / Natural
Designed for Healthy Fresh Eating
Distribution and D2C
Impact on Businesses: Restaurants, retailers, and distributors struggle with inconsistent supply, unpredictable costs, and compliance risks.
Weather-dependent farming leads to fluctuations in availability.
Pesticides and contamination risks impact product quality.
Long-distance transportation reduces freshness and increases waste.
Agroz® Fresh solves these problems with CEA Vertical Farming, ensuring consistent, high-quality, and pesticide-free produce all year round.
AI-driven nutrient control ensures
consistent taste & texture
Real-time environmental monitoring
optimizes plant health
Sustainability-focused: Lower water usage, minimal carbon footprint
“Agroz® Fresh’s vertical farm integration has allowed us to offer our customers fresher, pesticide-free produce with lower waste and better margins.”
Tender and almost creamy in texture, articulated like a large open rose, butter lettuce is a salad classicist’s dream — substantial enough to carry (literally) the compositional weight of the other ingredients, yet subtle enough to blend into the background when needed.
Take out the vegetables from the package and do not need to wash because the vegetable ready to eat.
Peel the blood oranges. Using a paring knife, cut away the skin and any pith. Working over a wide bowl, cut segments out of the orange, slicing as close to the membranes as possible. Save some of the juice for the dressing. Set the orange pieces aside.
Scrub the beets and trim the stems. Cook them in boiling water for about 15 minutes, or until crisp-tender. Do not overcook. Cool, then peel and cut into quarter-inch wedges. Drizzle with a splash of the vinaigrette and set aside.
In a bowl, toss the butter lettuce with the vinaigrette, then divide among four plates. Add one-fourth of the beets and oranges to each place. Sprinkle each with pistachios and mint. Top each salad with one-fourth of the feta. Serve immediately.
Learn how Agroz® Fresh can optimize your supply chain.