Herb Farmer Roberto Vargas Ortega has almost everything in his own hands
“I can make a living from this, and it makes me happy”
Many people still know him as a chef, while others remember him from soccer. But today, in Curaçao, Roberto Vargas Ortega (born 1974) is the man of fresh herbs. When he moved from Colombia to Curaçao in 1999, he never imagined he would be making a living this way.
After a vacation in Curaçao, Roberto chose to take the big leap. At 25, with a bachelor’s degree in management administration, he settled on the island. For years, he worked in the hospitality industry, where he noticed the demand for fresh herbs. He was already growing some for his own use in small pots with soil. But he knew there had to be a better way. That’s when he decided to start selling herbs directly to restaurants.
Text: Eva Breukink
Photography: Studiorootz | Berber van Beek
He began experimenting with a small hydroponic system. A friend became excited about the idea and helped finance a greenhouse. Roberto does as much as possible on his own. That’s just his nature—he finds a solution to every problem.
One major challenge was finding an alternative to the expensive tap water. Well water wasn’t an option because the water is too alkaline and mineral concentration fluctuates too much, not the right condition for healthy plant growth. So, he built his own water purification system using reverse osmosis. Roberto figured out how the machine worked all by himself—how the well water enters, the pressure needed to push it through the membranes, and how the purified water is then pumped into the system.
“The machine runs for three hours every morning and produces three cubic meters of water, which covers 50% of our total water use. The water is completely pure, free of minerals. I control the pH level and add precisely the right amount of nutrients. I have total control over the process.”
Roberto took advantage of his connections in the restaurant industry. In 2014, he provided his first test packages to local restaurants. On the island, chefs often rotate between different high-end restaurants, but no matter where they go, they continue to order from him. They have become the ambassadors of ‘Chispalos Urban Hydroponics’.
That small start in 2014 has grown significantly. Ten years later, Roberto has fully expanded his 400-square-meter greenhouse. Large green bunches of basil and mint grow in thick rows along the troughs of the hydroponic system. These are the stars of Chispalos Urban Hydroponics, along with flavorful microgreens and various types of lettuce.
“It was like a flash of inspiration—the idea of selling herbs to restaurants. ‘Chispa’ means spark in Spanish. ‘Palo’ comes from ‘palu,’ which means tree in Papiamentu.”
Growing herbs in water without soil sounds simple, but in reality, it’s a constant search for the right balance. Hydroponics relies on a system of pumps, pipes, and troughs. If one part fails, the plants are immediately affected.
“Maintenance is ongoing. You have to pay attention every day. Is something leaking? Are the troughs clean? Preventing leaks and clogs is crucial. A mint plant will dry out in 48 hours without water, and after that, it’s difficult for it to recover.”
Another balancing act is adding the right nutrients to the water. Roberto mixes the nutrients based on a factory formula. It’s a bit like cooking—but always with the exact same recipe and precise ingredients.
The foundation of everything is maintaining the right climate in the greenhouse—not too humid, not too dry. Not too hot, not too cold. That’s why there’s a small opening at the top of the special greenhouse plastic, like a window. The wind keeps the plants dry and provides ventilation.
The threat of an insect infestation is always looming. By leaving part of the greenhouse open, Roberto takes the lesser of two risks. Stagnant, humid heat would be deadly for the plants anyway.
“Certified seeds, clean water, and the best nutrients—I have control over all of that to ensure top-quality herbs. But insects are a constant concern.”
If an infestation gets out of hand, the harvest could be lost. But that rarely happens. When Roberto is in the greenhouse, all his senses are on high alert. *Is something flying around? Are those leaves being eaten?* If he catches it early, he can stop an outbreak with a biological spray.
Harvesting is the first task of the day. The herbs get a trim—a delicate process. Not too high, but definitely not too low, or the plant will die. The cutting is done quickly but carefully, with a soft touch and a keen eye. Meanwhile, Roberto stays vigilant. *Are there any pests crawling around? Is a trough clogged?
“You can harvest basil and mint every week or two. After four or five months, the quality starts to decline, and it’s time for new plants.”
Each customer receives their order the same afternoon, delivered in recycled styrofoam coolers. Roberto picks up the empty coolers when delivering fresh orders—an efficient recycling system.
Roberto is a happy man. He enjoys life in Curaçao—taking a quick trip to the bay or going out dancing. Every Saturday, he plays soccer with the veteran team of “Jong Colombia”. The neighborhood in Rooi Santu where he lives with his girlfriend reminds him of his hometown, Sabanalarga.
“It has the same vibe—really friendly people. You chat with someone, grab a beer at the local shop, or play a game of dominoes.”
Business is going well, but Roberto has no interest in expanding. Why should he? Growth would mean hiring staff and working just to pay others’ salaries. Right now, he and his girlfriend can live comfortably from their herb farm.
“Maybe we won’t get rich from this, but we have a great life. You have to love what you do and make sure you’re not dependent on others. Agriculture has a future—everyone needs to eat, every day. If you grow quality products, you can always sell them.”
This campaign is co-financed by the Ministry of Economic Development (MEO).
