Green & Nutritious Leafy Vegetables

Objective: Deliver high-shelf-life, crisp greens with moisture retention — reduce wastage.
Target customers: Households, cafes, health-conscious users.

Sourcing & Quality

• Same-day harvest preferred; coordinate harvest windows early morning.
• Post-harvest handling: gentle wash (if offering pre-washed), cold-hold to preserve.

Product Assortment & SKUs

• Palak (Spinach), Methi, Coriander, Curry Leaves, Lettuce (premium).
• SKU sizes: small bunch (100–200g), medium (250–500g), pre-washed pack (150–250g).

Packaging & Labeling

• Moisture-lock perforated bags or breathable clamshells for pre-washed greens.
• Label: harvest time, washed/unwashed tag, storage tip.

Pricing & Margins

• Higher price-per-kg vs. regular veg due to perishability; set minimum order qty thresholds.

Logistics & Delivery

• Rapid route prioritization in delivery scheduling (first drop).
• Avoid long storage; recommend “consume within 2–3 days” messaging.

Marketing & Offers

• Recipe cards: quick saag, methi paratha, coriander chutney — insert in pack/online.
• Bundle with proteins (eggs, paneer) for meal kits.

Operational Checklist

• Cold-holding SOP, wet-pack technique if offering cleaned greens, QC for discoloration.

Monthly KPIs

• Shelf-life average (days), refund rate for wilted greens, repeat purchase for greens.