Running a successful microgreens business isn't just about growing - it's also about sourcing: getting the right seeds, equipment, and inputs consistently. Poor-quality seeds or unreliable suppliers can derail your production. In this section, we'll cover how to build a robust supply chain for your microgreens operation, from selecting seed suppliers to choosing growing media, lights, and packaging. A bit of legwork upfront in sourcing will save you headaches and ensure you deliver a consistent product to your customers.
Choosing Quality Seed Suppliers
Seeds are the lifeblood of microgreen production. Using high-quality seeds specifically intended for microgreens or sprouting is absolutely critical. Even the best growing setup cannot compensate for bad seeds. As one experienced grower put it, "Good seeds can overcome bad environmental conditions, but good environmental conditions cannot compensate for bad seeds." In other words, if your seeds have poor germination or carry pathogens, you'll struggle no matter how perfect your watering and lighting.
So, what defines a good seed supplier for microgreens?
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Reputation and Specialization: Look for suppliers that specialize in microgreen or sprouting seeds. They understand the importance of high germination rates and safety. Many large seed companies (and smaller niche ones) now have dedicated microgreen seed lines. Read reviews from other microgreen growers or ask in grower communities for recommendations.
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Germination Testing: Reputable suppliers will often provide the germination rate of their seed lots. For microgreens, you want as high as possible (ideally over 90%). Some suppliers even have a minimum guarantee (e.g. "85% germination or better"). High germination means nearly all seeds sprout, which gives you dense, even trays. If germination is low, you waste tray space and get patchy crops.
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Pathogen-Free and Traceability: In the wake of past sprout-related outbreaks, good suppliers test seed lots for pathogens like E. coli and Salmonella. They may label them as "certified pathogen-free" or provide a lot certificate. Insist on suppliers who can document pathogen testing - this is your first line of defense for food safety. Additionally, suppliers who trace their lots (knowing which farm the seed came from, etc.) add security. If there ever were an issue, traceability is crucial.
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Organic vs. Untreated: Decide if you need organic seeds. "Organic" seeds come from organically grown plants and are untreated by synthetic chemicals - useful if you aim for organic microgreens. However, note that organic doesn't automatically mean better germination or safety. Many conventional seed lots perform excellently. If you go organic, verify that quality metrics (germination, cleanliness) are still high. Some growers prefer untreated, non-pelleted seeds (no chemical coatings) even if not organic, to avoid any residues on the microgreens.
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Bulk Availability and Variety: Good suppliers should have the varieties you need in appropriate bulk packaging. As your business grows, you may be buying seeds in kilograms rather than small packets. Suppliers like True Leaf Market, Mumm's Sprouting Seeds, Johnny's Selected Seeds (and many European seed companies) offer microgreen seeds in bulk. It's handy to have a primary supplier that carries all your staples, and perhaps a secondary supplier for specialty or backup.
Many experienced farms maintain multiple seed suppliers to hedge against shortages or quality issues. For example, you might source 70% of your seeds from your favorite big supplier, but also keep accounts with a couple others. If one company runs out of a certain seed or has a bad batch, you can switch. In one microgreen business case, they sourced from 4-6 primary providers with a few backups just in case. This kind of redundancy is smart supply chain management.
When you receive a new batch of seeds, it's wise to do a quick germination test yourself, especially for critical crops. Take a small sample (say 10 seeds) and sprout them on a wet paper towel to see how many germinate and if any mold appears. This can catch issues early before you sow entire trays. Most of the time, if you're buying from reputable sources, seeds will perform as advertised - but it never hurts to double-check since conditions in transit/storage can affect them.
Essential Supplies: Trays, Media, and Lights
Beyond seeds, you need a suite of supplies to grow microgreens at scale. Let's break down the key categories and sourcing tips for each:
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Growing Containers (Trays): The standard in the industry is the 1020 tray - a plastic tray about 10x20 inches in size. These come in different sturdiness levels. It's worth investing in heavy-duty trays, because you'll reuse them crop after crop and flimsy ones crack easily. Bootstrap Farmer and Garland are examples of brands known for durable trays. You'll typically need two types: solid trays (no holes) to act as drip trays, and perforated trays (with holes) that actually hold the growing media. The perforated sits inside the solid for watering. Make sure the trays you get pair well (some cheap ones warp and don't nest properly). Also consider tray lids or domes for the blackout/germination phase; though many use another tray flipped upside down as a blackout cover which works fine. Source trays from horticultural suppliers or online retailers - they often come in packs of 10, 20, etc. Buying in bulk saves money long-term, and you'll definitely need extras as you expand.
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Growing Media: Microgreens can be grown in various media: soil mix, coco coir, hemp mats, felt pads, vermiculite, hydroponic nutrient films, etc. Your choice will depend on preference, cost, and availability. Many small growers start with a sterile soilless mix (like a peat or coco-based potting mix) because it's forgiving and provides some nutrients/buffering. Others prefer coconut coir (often mixed with a bit of perlite) for its sustainability and consistency. There are also pre-made mats (often jute or hemp fiber, or synthetic mats) that you can just lay in a tray and add water. Mats are convenient and less messy, but they can be more expensive per tray and some find yield is slightly lower than soil for certain crops. Soil/coir in bulk is cheap but involves more cleanup and can harbor fungus gnats if not managed. Many commercial growers lean towards soil or coir for maximum yield and cost-efficiency, unless they are doing pure hydroponic systems. Whichever medium you choose, secure a reliable supplier. You might buy bales of potting mix from an agriculture supplier or bricks of compressed coir. Ensure the medium is untreated with any herbicides/pesticides and if possible, choose one with organic certification if that matters for your product. Over time, you can experiment - some growers even mix their own custom blend. Keep in mind storage: have a clean, dry area to store your media (bags of soil, etc.) so it doesn't get damp or contaminated by pests.
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Lighting: If you grow indoors or need supplemental light, grow lights are crucial. The two common options are fluorescent (T5) fixtures and LED lights. Fluorescent T5 bulbs have been a staple for microgreens - they are relatively cheap and provide decent light spectrum (especially if using "cool white" 6500K bulbs). However, they use more electricity and bulbs need replacement every so often. In recent years, many growers have switched to LED strip or panel lights. LEDs can be more energy-efficient (using up to 40-60% less power than fluorescents for similar output) and they run cooler, which is good for not overheating your greensmars-hydro.com. LED technology also allows a balanced spectrum; many microgreen farmers use plain full-spectrum white LEDs successfully (you don't necessarily need fancy red/blue "blurple" lights, though those work too). When sourcing lights, consider the coverage area - you want even light across your trays. A general guideline is to provide around 12-16 hours of light per day for most microgreens. Some growers put lights on timers to automate this. For sourcing, you can find LED shop lights (4ft) that are 5000K or 6500K color; these often work well and are cost-effective. There are also purpose-built vertical farm LED bars, though those can be pricier. Whichever route, ensure you have enough lumens (intensity). A common setup might be two LED strips or two T5 tubes per shelf to cover a 1020 tray area. Since microgreens are relatively short, you can position lights fairly close (6-12 inches above the canopy is typical). Plan to invest in good lighting upfront - it directly affects your crop quality (leggy, pale microgreens result from inadequate light). Some grants or local programs may even help urban farms acquire energy-efficient LED systems given the sustainability angle.
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Shelving and Infrastructure: Sturdy shelving racks are needed to hold your trays. Metro-style wire racks or heavy plastic racks are common. Make sure the shelves can accommodate the tray size and ideally are adjustable. If you plan to do watering in place, ensure the shelves can handle a bit of water or have catch trays. Other infrastructure includes fans (for airflow), possibly a dehumidifier if your grow room gets too humid, and thermometers/hygrometers to monitor conditions. Source these from home improvement or greenhouse suppliers as needed.
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Cleaning Supplies: Stock up on food-safe cleaning supplies - e.g. hydrogen peroxide or bleach, spray bottles, scrub brushes. You'll be cleaning trays and surfaces regularly. Also consider getting sanitizing solution for your harvesting tools and packaging area. Many suppliers of brewery or dairy equipment have good cleaning agents that are food-safe. Even simple white vinegar can be part of your arsenal for routine cleaning of surfaces.
Packaging and Post-Harvest Supplies
Once your microgreens are grown, you need to package them for delivery or sale. Good packaging keeps your product fresh and attractive:
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Clamshells or Bags: Most microgreens are sold in plastic clamshell containers (often the same kind used for salad greens or berries) or in food-grade poly bags. Clamshells are rigid and protect delicate greens from crushing; they often have small vents to allow some air flow (microgreens can spoil if entirely sealed with moisture). Look for breathable produce containers of a size that fits the portion you sell (common retail sizes are 50g or 100g of microgreens). If selling to restaurants, many provide bulk in plastic bags or larger clamshells. Compostable packaging is an option if you want to align with sustainability - there are compostable PLA clamshells, for example - but they are pricier and have a shorter shelf life. Standard PET clamshells are cheapest and widely used. Find a packaging supplier or wholesaler; often you can buy cases of 200 or 500 clamshells for a better price per unit. Make sure they are food-safe and new (never reuse produce packaging for commercial sale).
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Labels: Even if not required by law for direct restaurant sales, having labels can help brand your product. At minimum, you'll want labels if selling retail (with your farm name, the product name/variety, net weight, and possibly a "best by" date). You can print labels yourself with a laser printer and waterproof label paper or use a local print shop for more professional stickers. Just ensure the labels stick in refrigerated conditions and don't smudge. Including care instructions ("Keep refrigerated, rinse before use") or a brief note like "Grown in [Your City] by [Your Farm]" can add value. If organic certified, the label must include the organic logo and certifier info.
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Harvesting Tools: To efficiently harvest, you'll likely use a sharp knife or scissors. Many growers invest in harvest knives (like a long blade, e.g. an 8-inch serrated knife) or herb shears. Make sure whatever you use is stainless steel and kept very clean and sharp to minimize damage to the greens. Have a few spares so you can sanitize between uses.
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Refrigeration: After harvest, microgreens should be kept cold (around 2-4°C is ideal, similar to other greens) to preserve shelf life. A dedicated refrigerator for your product is very useful. It doesn't have to be huge, but it should be clean and preferably not used for things that produce ethylene (like fruits) which can age greens. If you're small-scale, a regular fridge might suffice; larger scale might need a commercial cooler. Include this in supply considerations - a broken fridge can ruin your inventory, so it's part of your critical supply chain to have reliable cold storage.
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Transportation: If you deliver to clients, think about containers or coolers to transport the microgreens. Insulated cooler boxes with ice packs can keep greens fresh during deliveries, especially in summer. These are one-time investments but crucial for quality on arrival. Some farms use reusable cooler boxes that they swap with restaurants each delivery (which also reinforces a return loop for sustainability).
By assembling dependable sources for all these supplies, you create a resilient supply chain for your business. It's wise to create a simple list of all your key inputs (seed, soil, trays, packaging, etc.) and list primary and secondary suppliers for each, along with order lead times. For instance, know that ordering seeds from Supplier A takes 3 days shipping, from Supplier B takes 1 week, etc. Maintain a bit of buffer stock of essentials so you're not caught out by delays - e.g. always keep a couple weeks' worth of seed on hand, rather than running it down to empty.
Also, keep an eye on costs when sourcing. Buying in larger quantities usually reduces unit costs (bulk seeds, wholesale packaging, etc.), but don't overstock items that can expire (seeds do have a shelf life and can lose germination over time, especially if not stored cool and dry). Find that balance where you're well-supplied but not tying up too much cash in inventory.
Lastly, as your business grows, periodically re-evaluate suppliers. Perhaps a new seed company enters the market with better prices, or a local farm supply store can sell you soil cheaper than ordering online. Staying informed can save money and improve quality. However, when you find a truly reliable supplier who delivers quality every time, value that relationship - it's often worth a slightly higher price to avoid the costs of crop failures from bad inputs.
In conclusion, sourcing is a behind-the-scenes hero of the microgreens business. By securing top-notch seeds and equipment, and having backup plans for each, you set yourself up for smooth operations. This means fewer crop issues, consistent yields, and ultimately satisfied customers. The effort you put into building a strong supply chain will show in the quality of microgreens you harvest and sell every day.