May 2023

microTERRA Investors,

We are working full steam to close Q2. A lot of progress over the last month. We have an amazing team, a clear path to reduce production cost, and a full year of runway to achieve key milestones. Our focus will be on optimizing our system and key performance metrics to reduce the overall cost of our ingredients.

In terms of scientific aspects, we aim to increase the solid percentage and pectin content in the lemna plant. Regarding production, our emphasis is on increasing the production yield (g/m2/day). In the process, we will concentrate on reducing the transformation cost and improving hardware. Additionally, for our product, we will work on enhancing the extraction yield, reducing extraction costs, and exploring other ingredients to improve our revenue stream.

🚀 Highlights

• Sigma Alimentos visited our lab in CDMX! We are exploring the possibility of launching a pilot program with them for yogurt.
• We were part of two important events in the ecosytem of the region:
  • Future Food Innovation Day: Foodtech startups, emerging chefs, corporations, and VCs shaping the future of the food industry
  • Inc Queretaro: Conversations about effectively directing investments with a positive impact to feed 10 billion people while restoring the natural and social environment.
• We are analyzing the possibility of processing lemna without drying it, as it would be beneficial for our process.
• We are calculating our impact in terms of CO2 and water usage to determine if we can capitalize on it and explore new revenue streams.

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