Inside Mercuryo’s Visa Partnership
Updated
January 29, 2026 1:34 PM

Close up of Visa credit cards. PHOTO: ADOBE STOCK
Mercuryo is a fintech startup that builds the infrastructure to enable money to move seamlessly between crypto and traditional banking systems. In simple terms, it works on the problem of turning digital assets into usable cash.
As more people hold crypto through wallets and exchanges, one practical issue keeps arising: how do you actually withdraw that money and use it in the real world? For many users, converting tokens into local currency is still slow, confusing or expensive. That gap between “owning” crypto and being able to spend it is where Mercuryo operates.
The company’s latest step forward is a partnership with Visa to improve what is known as “off-ramping” — the process of converting crypto into fiat currency like dollars or euros. Until now, this has often been slow, expensive and confusing for users. Mercuryo is using Visa Direct, Visa’s real-time payments system, to make that process faster and more direct.
With this integration, users can convert their digital tokens into local currency and send the money straight to a Visa debit or credit card. The transaction happens through systems that already power global card payments, which means the money can arrive in near real time instead of days later.
Technically, this connects two very different worlds. On one side is blockchain-based crypto, which moves value on decentralised networks. On the other side is the traditional payment system, which runs on banks, cards and regulated rails. Mercuryo’s platform sits between the two and handles the conversion and movement of funds.
Instead of users leaving their wallet or exchange to cash out, Mercuryo allows the conversion to happen inside the apps and platforms they already use. The user does not need to understand the plumbing behind it. They just see that crypto becomes spendable money on their card.
This matters because access is what makes any financial system usable. If people cannot easily move their money, they treat it as locked or risky. Faster off-ramps make digital assets more practical, not just speculative.
Mercuryo’s work is not about creating new tokens or trading tools. It is about building the pipes that let money move smoothly between Web3 and the traditional financial world. The Visa partnership strengthens those pipes by using a global, trusted payments network that already works at scale.
Visa also framed the partnership as a bridge between systems. Anastasia Serikova, Head of Visa Direct, Europe, said: "By leveraging Visa Direct's capabilities, Mercuryo is not only making converting to fiat faster, simpler and more accessible than ever—it's building bridges between the crypto space and the traditional financial system. This integration empowers users to seamlessly convert digital assets into fiat in near real time, creating a more connected and convenient payment experience".
Over time, this kind of infrastructure is what determines whether crypto remains niche or becomes part of everyday finance. Not through headlines, but through systems that quietly reduce friction.
Mercuryo’s direction is clear: make digital assets easier to use, easier to exit and easier to connect to the money systems people already rely on.
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HyveGeo’s approach to restoring degraded land stands out at the FoodTech Challenge
Updated
January 21, 2026 11:09 AM

Clusters of sandstone buttes in Monument Valley, Colorado Plateau. PHOTO: UNSPLASH
HyveGeo, a climate-focused startup, has been named one of the global winners of the FoodTech Challenge, an international competition designed to surface practical technologies that strengthen food systems in arid and climate-stressed regions.
The FoodTech Challenge (FTC) is based in the UAE and brings together governments, foundations and agri-food institutions to identify early-stage solutions that address food production, land degradation and resource efficiency. Each year, hundreds of startups apply from around the world. In 2026, more than 1,200 teams from 113 countries submitted entries. Only four were selected.
HyveGeo stood out for its approach to one of agriculture’s hardest problems: how to make desert soil usable again. Founded in 2023 by a group of scientists and researchers, the Abu Dhabi-based company focuses on regenerating degraded land using a process built around biochar, a carbon-rich material made from agricultural waste, enhanced with microalgae. The aim is to accelerate soil recovery in environments where water is limited and land has been heavily stressed.
What caught the judges’ attention was not just the technology itself, but the way it links several challenges at once. The system turns waste into a usable soil input, reduces the time it takes for land to become productive and locks carbon into the ground instead of releasing it into the atmosphere. In short, it addresses land degradation, food production and climate pressure through a single framework.
As a winner of the FoodTech Challenge, HyveGeo will share a US$2 million prize with the other selected startups. Beyond funding, the company will also receive support from the UAE’s innovation ecosystem, including research backing, pilot projects, market access and incubation services to help move from testing into wider deployment.
The team’s plans focus on scaling within the UAE first. HyveGeo aims to work across Abu Dhabi’s network of farms and gradually expand into other arid and climate-stressed regions. Its longer-term target is to restore thousands of hectares of degraded land and contribute to carbon removal through soil-based methods.
Placed in a broader context, HyveGeo’s win reflects a shift in how food and climate technologies are being evaluated. Instead of chasing dramatic breakthroughs, competitions like the FTC are increasingly backing systems that connect waste, land, water and carbon into something usable on the ground. Not futuristic agriculture, but practical repair work for environments that can no longer rely on old farming assumptions. If that direction continues, the next wave of food innovation may be less about spectacle and more about quiet, scalable fixes for places where growing food has become hardest.