Concerns over the increasing reliance on imported food have prompted local entrepreneurs in Fiji to advocate for homegrown agricultural solutions. Shayal Singh, co-founder of Million Green Fiji, emphasized this point while pitching her business at the Pacific Agri-Innovate competition.
“Our mission is to empower people to cultivate their own fruits and vegetables, thereby reducing the need for imports,” Singh stated. Million Green Fiji, founded in 2019, aims to inspire Fijians to grow their own food, offering over 150 varieties of fruit plants, such as cashews and almonds, which are often expensive due to international sourcing.
Singh highlighted that the business not only provides plants but also promotes sustainable gardening practices. They are committed to educating customers on how to maintain healthy plants and create productive backyard gardens. The company has already collaborated with high-profile clients, including the Intercontinental Hotel in Natadola, to beautify and enhance spaces.
In addition to plants, Million Green Fiji is exploring the herb market and experimenting with herbal teas. They aim to create natural remedies and promote wellness through organic products while encouraging the growth of indigenous plant species.
However, Singh acknowledged challenges such as poor soil quality in Fiji and the public’s preference for the convenience of store-bought produce. She remains optimistic, stating, “We have a responsibility to make use of our land and promote sustainable practices.”
With nearly five years of experience, Million Green Fiji is making strides towards a self-sufficient future. Singh encourages everyone to recognize the potential in their local environment, asserting, “We can take control of our food sources and reduce reliance on imports, cultivating a sustainable future right at home.”
In summary, Million Green Fiji is playing a vital role in fostering local agriculture and consumer self-sufficiency, promising not just economic benefits but also a shift towards a healthier lifestyle and environmental sustainability. This positive movement reflects a broader trend towards food independence and community resilience.
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