The center's idea caught the attention of an Indian nutritionist, Dr. Subramanian Amirthaveni, who applied to conduct research at the center to develop recipes that both suited Indian palates and would also allow the iron content in mungbean shoots to be absorbed.
亞蔬的構想深深吸引了印度營養學者莎賓娜博士，因而主動申請前來亞蔬研發適合印度口味、又能保存綠豆中鐵質營養的食譜。