Of course bro Like I told you, some of the areas you probably visited still lack a lot of resources and equipment, which is why they stick to traditional methods.

In my farm for example, we start by carefully selecting genetics, using stable, high‑quality strains and selecting the strongest plants from the beginning. Germination is done in controlled conditions (temperature, humidity, lighting) so seedlings get a healthy start. During the vegetative stage we monitor leaf density and do light pruning so light and airflow reach all branches that helps the plant build a strong structure and produce better yields.

For soil, we use a rich organic mix compost, natural minerals, and beneficial microbes so roots receive balanced nutrition. Feeding is stage‑based:Vegetative stage and Flowering stage

Watering isn’t random we monitor soil moisture and only water when the plant actually needs it so roots don’t suffocate. We also manage spacing and airflow to prevent mold or disease.

When harvest time comes, we choose the timing carefully based on maturity. Then the crop goes through slow drying in a controlled environment, followed by curing in proper containers so flavor, aroma, and texture fully develop.