Key Takeaways
- Viktor Kulcsar, CEO and Co-Founder of Veles Farming, is pioneering indoor saffron production in Slovakia using vertical farming.
- Originally launched as a microgreens startup, Veles pivoted during COVID-19 and discovered saffron as a high-value, niche crop.
- The company is actively pursuing ISO 3632 certification to supply high-end food, cosmetics, and pharmaceutical sectors.
- Veles partners closely with Iranian expert Dr. Ardalan to optimize indoor saffron cultivation and maximize active compound content.
- Kulcsar urges vertical farming founders to remain adaptable and grounded in data, while maintaining long-term strategic vision.
From Student Project to Startup Vision: Viktor Kulcsar’s Path
Learning by doing in the heart of Slovakia
Founder Viktor Kulcsar describes his upbringing in Slovakia and education in the Netherlands as central to his entrepreneurial outlook. Early experiments in a university lab—originally a 1-meter-tall metal box—marked the starting point for what is now Veles Farming. Kulcsar credits Chris, a supportive university mentor, and the Founders Institute accelerator for providing early structure and mentorship.
“School was never for me,” says Kulcsar. “I learn by doing—asking questions, making mistakes, and iterating quickly.”
Driven by competitiveness and a desire for autonomy, Kulcsar sought to build a business model that could thrive under constraints. COVID-19 forced an early pivot from leafy greens and microgreens to more valuable crops with longer shelf life—and saffron emerged as a promising candidate.
Reinventing Saffron Through Indoor Farming
High-value spice meets high-tech farming
Kulcsar and his team connected with Dr. Ardalan, an Iranian agronomist known for his expertise in saffron cultivation. With guidance from Dr. Ardalan, the Veles team built indoor protocols to produce saffron efficiently, achieving multiple harvests per year—a significant improvement over traditional farming timelines.
“Dr. Ardalan gave us a book with everything—temperature, humidity, CO₂, lighting cycles. We followed it, ran a test, and it worked,” said Kulcsar.
The startup now supplies high-end gastronomy clients and is preparing to enter the cosmetics and pharmaceutical markets by standardizing chemical compositions and meeting regulatory thresholds. Saffron’s bioactive compounds—crocin, picrocrocin, and safranal—are gaining interest in medical research for their potential applications in stress relief, sleep, and cognitive function.
Market Positioning and Consumer Education
Why quality and traceability matter in saffron according to Viktor Kulcsar
According to Kulcsar, educating buyers about fake saffron and supply chain opacity is critical. “A lot of chefs don’t know what real saffron looks like. They buy powder or mixed threads and don’t realize it’s low quality,” he said.
With most saffron in Europe imported from Iran via multiple intermediaries, Veles Farming positions itself as a direct, traceable farm source. This appeals to both chefs and cosmetic formulators who value consistency, aroma, and color concentration.
“We show customers exactly which tray or even flower their saffron came from,” Kulcsar explained. “It builds trust.”
Viktor Kulcsar on Building a Startup Culture and Long-Term Strategy
Growth, grit, and looking beyond vertical farming hype
Kulcsar leads with transparency, discipline, and a flat hierarchy. “I don’t call them employees. We work together. From cleaner to director, we’re on the same level,” he said. Veles’ roadmap includes ISO certification, AI-enabled automation for bulb sorting, and eventual pharma-grade production.
“Every day is something new,” Kulcsar added. “I wake up without an alarm, ready to solve problems.”
Despite vertical farming’s challenges—high capex, energy costs, and market skepticism—he encourages peers to keep iterating. “The devil is in the details. You don’t need AI and robotics from day one. Focus on profitability first.”
