Vertical farming leader Oishii has launched its newest varietal, The Koyo Berry, which is grown hyper-locally in state-of-the-art indoor vertical farms. The Koyo Berry is the second strawberry from Oishii, following the Omakase Berry, and offers a unique flavor profile. The berry is a Japanese cultivar traditionally grown outside Tokyo during winter, characterized by its refreshing sweetness, balanced acidity, fragrant aroma, and slightly firm texture.
Each tray of Koyo Berries is non-GMO, pesticide-free, perfectly ripe, and always in season. Oishii takes pride in picking the berries at the peak of ripeness to deliver consumers the most exciting flavor experience. The Koyo Berry is now available for $15 MSRP for a tray via FreshDirect in New York, New Jersey, and Connecticut, with plans to expand to other markets later this year.
Oishii’s first strawberry, The Omakase Berry, was introduced in 2018 and is now retailed at Whole Foods Market and other grocery purveyors. Oishii currently operates three indoor vertical farms, using innovative technology to ensure the precision growing process is as efficient as possible. Recently, the company opened its flagship Mugen Farm, a 74,000-square-foot facility that introduced pioneering technology to enhance its growing operations.
Oishii’s commitment to sustainable, hyper-local farming has gained the attention of consumers seeking fresh produce grown using environmentally conscious methods. The company is developing new types of flowering produce, and its dedication to pushing the boundaries of traditional agriculture methods is evident in the introduction of The Koyo Berry.
As the popularity of indoor vertical farming continues to grow, Oishii’s introduction of The Koyo Berry showcases the potential for hyper-local produce to deliver unique and flavorful varietals while contributing to sustainable farming practices.
Image provided by Oishii
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