Process

Recepten

Puree with pointed cabbage and Ba

Puree with pointed cabbage and Ba

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Storage

Storage to extend the season

In order to get the most out of our Dutch harvest, we store the last of it right before wintertime. Our pointed cabbage is stored in a special cooling area with a storage capacity of almost five million kilograms of vegetables. By reducing the oxygen in the air within, we’re able to give the pointed cabbage a so-called ‘winter sleep.’ After that, we avoid the Dutch winter by growing our vegetables in Portugal from September through April. The Mediterranean sun does wonders for growing crops.

Sustainable storage

Many people think that long-term vegetable storage involves a complex process and lots of preservatives, but that’s not how we operate. We use ULO storage, which stands for Ultra Low Oxygen storage. Because of its ‘winter sleep,’ pointed cabbage stays fresh and tasty much longer.