Mangaluru’s Chethan Shetty left his profitable company profession to pursue farming of spices and unique fruits like pepper, nutmeg, rambutan, and mangosteen.

Regardless of holding a well-paying job in Bengaluru, Chethan Shetty couldn’t shake the sensation that one thing was lacking. Sensing he wasn’t fulfilling his true goal, he launched into a quest to find his calling.

Reflecting on his childhood, Chethan fondly remembered his cherished moments spent within the paddy fields. The tranquility and enchantment of these fields had been unparalleled, offering him with a way of peace he by no means discovered elsewhere.

“This turned my predominant inspiration to go away all the pieces behind and construct a inexperienced paradise,” he shares.

In 2017, Chethan determined to stop his job and transfer to his ancestral dwelling in Bellare, 75 km away from Mangaluru metropolis. His household didn’t react the way in which he anticipated, “My father was not okay with my resolution and my mom was undoubtedly not okay with it! My pals had been confused about the place we’d sit and social gathering each weekend. Everyone had their very own set of considerations,” he laughs.

Whereas he confronted a whole lot of retaliation, he nonetheless determined to take a leap of religion and begin farming. To arrange his farm, he used all his financial savings of Rs 10 lakh.

He ready his 10-acre ancestral land, dug a brand new borewell, and initially planted 550 rambutan crops, 50 mangosteen crops, and 100 tender coconut crops, together with greens corresponding to ladyfinger, cucumber, lengthy beans, radish, and inexperienced leaves. He named his farm — Manjanna Shetty Household Farms.

Presently the farm has over 2,500 areca nut bushes, 800 pepper vines, 50 nutmeg bushes, 300 coconut bushes, 650 rambutan bushes, over 100 mangosteen bushes, and 50 avocado crops. He earns a revenue of Rs 15 lakh per yr by promoting 5,200 kg of produce.

“I’m a person who likes to be in nature, particularly when it rains. Now, we should not have to pay to be in a resort; we’re in a resort day by day,” he smiles.

(Edited by Pranita Bhat)