Organic Growth & Eco-Landscaping
UNNATI’s organic garden now cultivates 17 vegetables and 6 herbs, including chilies, capsicum, eggplant, simi beans, and cucumbers. Beekeeping has been integrated using vermicompost and natural supplements. Fruit trees like avocado, lemon, red banana, and watermelon enhance the edible landscape. Bougainvillea plantations beautify key areas—main gate, open-air museum path, and Zen Garden. Additional eco-projects include […]
Sustainable Gardening & Herb Cultivation
UNNATI has developed permanent vegetable beds for cucumber, long gourd, snake gourd, and bitter gourd, along with bio-intensive beds for nutrient-rich asparagus growth. A variety of herbs like Italian and Thai basil, oregano, parsley, rosemary, sugar plant, peppermint, and chamomile have been seeded for culinary and tea use. Grafted rose plants are being grown for […]
Regenerative Farming & Eco-System Development
UNNATI continues to advance its sustainable agriculture practices with new plantings of Marfa mustard, lettuce, pak choy, radish, pumpkin, long beans, coriander, mint, banana, asparagus, and mustard for oil. The hydroponic system is thriving and may be expanded during the monsoon season if needed. Post-harvest pruning of litchi orchards is enhancing sunlight for the lotus […]
Soilless Farming & Sustainable Practices
UNNATI enhanced its eco-farming model by deep-cleaning the hydroponic system to prevent algae and preparing for new salad and strawberry batches. The team was trained in nutrient application, and a robust compost production unit was initiated using hot heap composting, vermicompost, and the Johnson-Johnson method—soon to include liquid fertilizers. Efforts continued in planting, beekeeping, and […]
