The gap between what a customer pays for vegetables and what the farmer receives is mostly intermediation. Selling direct closes some of that gap — but only if customers can find you, see what is available this week, and order without a phone call. That is what a small storefront does.
List produce the way it actually sells
- Pack sizes as variants — 1kg, 5kg, a 10kg crate — each with its own price
- Whether weight is at harvest or after cleaning and grading
- Variety and grade (for example Alphonso vs Banganapalli, A or B grade)
- In or out of stock by season, instead of deleting and re-adding
Pre-orders and weekly baskets
Produce is seasonal and perishable, so pre-orders suit it better than a fixed catalog. List a weekly vegetable basket or a monthly grain bundle as its own product for repeat customers, and mark harvest-to-order crops with an expected date.
Deliver only where you can reach
Set a delivery radius, serviceable area and slots, plus a minimum order value so each run is worth making. Collect payment by direct UPI into your own bank account or cash on delivery — Storzu charges no per-order commission, so the direct-selling margin stays yours.
Tell the farm's story — it is the differentiator
Customers paying more for farm-direct produce want to know the farm, the district, and how it is grown. A proper About page with real photographs does more for conversion than a discount. If you sell processed items like cold-pressed oil or millet flour, see the organic store guide.
A note on food rules
Fresh unprocessed produce is treated differently from packaged or processed food, and processing, packing or branding generally brings FSSAI obligations. Storzu gives you the place to display your registration and product information; confirming what applies to your operation remains your responsibility.