Buy from the source and get the taste of season.
Madhu Kargund @ Tengin
Hailing from the quaint village of Kargunda nestled in Karnataka’s Hassan district, Madhu Kargund’s roots were deeply intertwined with agriculture. Raised in a family of farmers, he fondly recalls spending his weekends and summer breaks labouring on the farm, plucking coconuts, and engaging in various agricultural tasks. However, life had a different path in store for him, one that led him into the realm of information technology, where he worked as a software engineer for eight years. Despite his urban career, Madhu remained tethered to his agrarian heritage and continued to nurture his connection to the land.
It was during this period that Madhu’s journey took an intriguing turn. He was introduced to the revolutionary concept of zero-budget natural farming through the teachings of renowned agriculturalist Subash Palekar. The idea of a multi-crop model deeply fascinated him, and he felt a compelling desire to bring this sustainable farming practice to his village, where many farmers had been compelled to migrate to urban areas in search of more viable livelihoods.
Thus, Tengin was born. Recognizing the abundance of coconuts in the region, Madhu decided to kickstart his agricultural venture with this versatile crop. He reached out to local collectives in nearby villages, forming partnerships to convert their coconut produce into a steady source of income. To introduce his products to a wider audience, he began by sharing samples with friends and participating in farmers’ markets.
Over time, Madhu’s determination bore fruit, and he established a loyal customer base. Tengin’s product line expanded to include an array of coconut-based offerings, such as cold-pressed virgin coconut oil, chips, coconut sugar, and jaggery. Additionally, Madhu’s creativity extended beyond edibles, as he started crafting unique items like bowls, containers, coffee mugs, and soap dishes, all ingeniously fashioned from coconut shells.
Madhu has observed a burgeoning interest in farm-made products, especially in the wake of the lockdown period. His success can be attributed, in part, to the transparency he maintains in his production processes. Initially, educating consumers about the distinction between virgin coconut oil and ordinary cold-pressed coconut oil posed a challenge, but Madhu and his team persevered. They dedicated considerable effort to developing new product lines and providing training to women’s collectives involved in the venture.
Despite the constraints of limited funding, Tengin’s story has reached audiences far and wide. Madhu and his team have set up stalls in residential communities and apartment complexes, sharing their journey and the unique products that have sprung from it. Looking ahead, Madhu is exploring the development of new offerings that incorporate coconut, chocolate, and millets, in addition to assembling gift hampers that celebrate the diverse bounty of his region. Tengin is not just a business but a testament to the indomitable spirit of a son of the soil who has bridged the gap between tradition and innovation, all while sowing the seeds of sustainability in his village and beyond.
Whatsapp +91 9740330316 and tengin_coconut_oil on Instagram
Siva Sankar @Magadha Vana
Nestled in the serene foothills of the Western Ghats, approximately 35 kilometres from Udupi town, and seamlessly merging with the Someshwara Wildlife Sanctuary, lies a 6.5-acre gem known as Magadha Vana. The name itself is steeped in the essence of its purpose, with “Magadha” translating to pepper in Sanskrit, and “Vana” signifying forest. This remarkable venture came into being in May 2018, guided by the visionary founder, Siva Sankar, who harboured a profound desire to cultivate an eco-friendly, self-sustaining food forest experience.
Over the years, this farm has evolved into a thriving ecosystem, nurturing a diverse array of crops. While pepper, coconut, cashews, cocoa, plantain, nutmeg, cloves, cinnamon, lime, and turmeric are among the primary cultivations, the farm’s signature crop remains the areca nut, which thrives in this region as the main cash crop. The farm’s orchards also bear witness to the flourishing presence of guava, wax apple, rose apple, jackfruit, and an array of mango varieties, alongside tropical additions such as rambutan, mangosteen, avocado, banana, and star fruit.
As the farm diversified its crop offerings, Siva recognized the importance of transforming the produce into value-added products. This transformation was a natural progression, and today, Magadha Vana boasts an impressive catalogue. This catalogue includes an array of products, ranging from the pristine purity of cold-pressed coconut oil to the earthy richness of moringa powder, from the delightful crunch of roasted cacao nibs to the tangy zest of dried kokum rinds, and from the fiery warmth of turmeric powder to the soothing comfort of a turmeric latte mix. The list goes on, encompassing green and white pepper, exfoliating body scrubs, banana gummies (crafted from sundried ripened bananas), chewy jack (made from dehydrated ripened jackfruit), raw jack flour, raw banana flour, forest honey, black turmeric powder, preserved breadfruit, and a ready-to-pickle base.
While the farm’s focus on these exquisite crops and products is apparent, it also recognizes the importance of cultivating local vegetables in harmony with seasonal cycles. This ensures a tailored farm-to-table food experience for its guests, complemented by exotic and rare spices, medicinal tubers, and herbs, all grown in small, sustainable quantities. Furthermore, a conscientious effort to mitigate dependency on limited water resources led to the development of an acre of agroforestry, featuring over 500 teak, mahogany, and red sanders trees. Additionally, various bamboo varieties have been thoughtfully planted along the boundaries.
In today’s world, consumers are increasingly curious about the origins of their food, its processing, and packaging. According to Siva, this curiosity extends beyond just social media-savvy individuals, as people in general are eager to establish a connection with their food sources and enthusiastically seek farm-fresh produce directly.
For details, Whatsapp 6366977723, @magadha_vana on Instagram.
Sangita Sharma @Annadana
Nestled in Bengaluru, this agro-ecology knowledge hub serves as a sanctuary for sustainable farming practices. The heart of this heaven is a two-acre chemical-free food forest, embracing over 8,000 plant species, and an invaluable seed hub that conserves a staggering 1,000 heirloom seed varieties. The brain behind this endeavour, Sangita Sharma, proudly refers to their farms as “self-sufficient,” as they not only bolster the livelihoods of local communities but also yield a rich tapestry of heirloom vegetables, fruits, spices, herbs, cereals, grains, and, more recently, coffee and cocoa. Sangita reflects, “Now even something as seemingly insignificant as rock salt is sourced externally.”
In addition to their agricultural pursuits, they have established a mini dairy that serves a dual purpose. Not only does it power their community kitchen with biogas, but it also produces an assortment of delectable dairy products, including cottage cheese, cakes, biscuits, conserves, jams, ketchup, butter, and ghee.
Their repertoire of value-added products caters to the discerning tastes of long-standing customers. Among their fast-moving products are cold-pressed oils, organic star gooseberry elixir boasting five distinct herb flavors, and an array of spices including turmeric, chili powder, peppercorns, cinnamon, cloves, and cardamom. The list extends to encompass indigenous rice varieties, rice and wheat flour, legumes, corn, millet, and oilseeds.
Remarkably, nearly 60% of their perishable produce, including vegetables, fruits, and herbs, find eager buyers. Meanwhile, custom-made cakes, bread, and dairy delights such as rosemary-infused butter, whey, and herb-infused cottage cheese are available by order only. Sangita elucidates, “Around 10% of our farm’s bounty is shared within our community, with the remaining 30% dedicated to seed preservation for ongoing food security programs.”
In the near future, they have ambitious plans to launch an online portal called ‘Foods that Heal’ (FTH). This platform aims to provide a comprehensive understanding of the origins of our food, the pitfalls of our current food purchasing habits, and simple, informed measures to reverse these habits. FTH will offer a wide range of healing services, including insights into food combinations, guidance on foods to avoid during illnesses, strategies for building immunity through nourishment, tips on proper grain consumption, cooking demonstrations, and more. In the words of Sangita, “FTH embodies our commitment to holistic well-being through food, from farm to table and beyond.”
To order, Whatsapp +91 9035724711, +91 8088347413
