J. Farm Initiative focuses on cultivating
natural fruits such as mangoes, bananas, papayas, guavas, passion fruits, citrus,
avocados, pineapples and other fruits using agroecological and organic methods.
These fruits are chosen for their high nutritional value, local popularity as
staple foods, and adaptability to the region’s climate. Their selection also
supports agroforestry systems, requires minimal external inputs, and offers
economic viability for farmers. J. Farm Initiative also cultivates a diverse
range of natural vegetable crops using agroecological and organic methods.
These include leafy greens (indigenous
and common varieties) for micronutrients and resilience, legumes for protein and natural soil
fertility, and staple vegetables like okra, tomatoes, green pepper, black
nightshade, eggplant, pumpkins/squashes, sweet potatoes, hot peppers, onions,
and garlic. The
selection prioritizes crops that are highly nutritious, well-adapted to local
conditions, hardy, and contribute to the ecological balance and sustainability
of the farming system.
