This business did not exist when we last visited about 18 years ago. It has proven more reliable and profitable than their preceding organic vegetable production. There is scarcely any competition in the Atlanta area. It is not vulnerable to increasingly erratic weather. It is quite labor intensive, requiring all-in commitment of true believers.

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About 40 or more types of microsprouts are grown. Chris (?) chief employee explains all.

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Tasting the wares.

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Trays are preped and seeded.

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First sprouting occurs under grow lamps, from where they are moved to the sun.

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Tasting.

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Trays are rapidly emptied, cleaned and sterilized. The round-trip time from seed to harvest is only about three days. This means a constant flow through the successive stages of the production process.

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Apparatus of Clay's invention to faciliate cleaning.

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The most powerful adversary is mold which inherently loves the same conditions which produce sprouts. The whole operation has been honed to avoid encroachment of mold.