"Green Innovate"

For those who appreciate agricultural products, Pak Chong in Nakhon Ratchasima is one of over ten destinations designated by the Department of Agricultural Extension as a top agrotourism hotspot. Covering an expansive 1,825 square kilometers, Pak Chong is the largest of the province’s 32 districts. Agriculture ranks as its second-most significant industry after manufacturing, and the area is dotted with noteworthy farms, stunning landscapes, and outstanding produce praised for its exceptional taste.

While hydroponic vegetables are grown in many regions, the ones from Pak Chong stand out for their flavor and distinct character—earning unanimous acclaim from those who've had the pleasure of tasting them.

At the recent “Food & Wine Festival Celebrating Korat GI,” held from February 14–16, Dr. Kanjanakhat Piyakan, or “Khun Ae,” Managing Director of Green Innovate, showcased a miniature model of their hydroponic vegetable farm for the first time at the event.

Though the brand name may still be unfamiliar to some, Green Innovate has only recently taken over the farm’s operations just four months ago. However, when it comes to expertise in vegetables, this is no newcomer—Green Innovate has been ahead of its time for over 20 years, dating back to when salad greens were still a novelty in Thailand.

Khun Ae shared that she first ventured into hydroponic farming over 20 years ago in Min Buri, operating what was considered Thailand’s first hydroponic vegetable farm. It was also the first such farm to receive support from the BOI (Board of Investment). Back then, most consumers were unfamiliar with hydroponics—salad greens looked strange to many, prompting curious questions like, “What do you even eat this with?” During that time, the focus was on getting people to simply taste the vegetables. Now, with increased awareness and demand, she’s returned to farming in Pak Chong, a location she sees as highly suitable. Green Innovate took over an existing farm here and has been operating it for the past four months.

Today, Green Innovate’s hydroponic farm features two types of greenhouses: a temperature-controlled house and a standard mesh-covered one. The farm also grows a limited amount of organic soil-grown vegetables, though production is small due to space constraints. The main products remain hydroponic vegetables, available in nearly every variety. What makes this farm stand out is its exclusive access to the “Red Salanova” seed line—currently the only farm in Thailand cultivating it. Known for its freshness, this variety resists browning even after being cut and can be separated into individual leaves with a single base cut. Although the seeds are costly and require a longer growing period of 50 days—about five days longer than most other greens—the payoff is worth it. The result is produce that stays crisp and vibrant right up until it’s served on a plate.

Farm Me to the Moon – Growing with Vision, Rooted in Flavor

Although the farm has been around for 15 years, Green Innovate only took over management four months ago. Previously, its main market consisted of retail stores in shopping malls. Now, the brand is shifting focus to a new customer base: hotels and restaurants. This pivot reflects their core concept—“Farm Me to the Moon”—a bold vision for food sustainability. The idea is simple: even if humanity were to live on the moon, their vegetables would be ready to go along. Every crop is developed with care through continuous learning and R&D, ensuring each variety delivers rich flavor, high nutritional value, and zero chemical residue.

When it comes to taste, Khun Ae believes every vegetable should have its own distinct character. Tomatoes, for example, must have a gentle tang and a signature tomato aroma. Wild rocket should have a pronounced fragrance and a smooth, peppery finish. These characteristics matter deeply to chefs in fine restaurants and hotels, who are highly selective about ingredients. For them, taste and freshness always come first—appearance is secondary. In contrast, general consumers tend to be drawn to visual appeal first. Understanding both needs, Green Innovate ensures its produce delivers beauty on the outside and flavor chefs can count on.

Clean, Safe, and Ready for the World’s Kitchen

Despite growing popularity, some consumers still worry about chemical residues in hydroponic vegetables. Khun Ae addresses this concern head-on, explaining that a key strength of produce grown in Pak Chong and Khao Yai is its commitment to being chemical-free. “None of our vegetables are treated with chemical pesticides,” she emphasized. “We use beneficial microbes and natural pest control methods instead. The only chemical component in our process is the nutrient solution—essentially fertilizer—that’s derived through a chemical process, but the nutrients themselves are no different from those found in nature.”

Importantly, Green Innovate also follows a strict harvesting schedule to ensure no chemical residues remain. Random lab testing is conducted to guarantee safety and peace of mind for consumers. One of the biggest advantages of hydroponic farming, she added, is that it ensures a steady supply of safe, nutrient-rich vegetables all year round. Currently, the farm produces about 100 tons per month, with most deliveries going to Bangkok and Chonburi. Although cold-chain transportation comes with high logistical costs, the farm’s scale allows it to absorb those costs without passing them on to consumers.

“We’re now preparing to make our way into restaurants,” said Khun Ae. “It’s our dream to see Michelin-starred chefs visiting Thailand and choosing our produce—so they’ll know that Thai-grown vegetables are every bit as good as those from back home.”

While the progress of Thailand’s “Kitchen of the World” policy remains unclear, zooming in to the local level reveals this: Green Innovate Farm from Pak Chong is already powering full steam ahead into Thai kitchens—and beyond.

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