The yield of Asparagus per hectare is beginning to grow in Kavala The most prominent growing region of this vegetable within Greece: “The season did not go off to a great start. The past few days included the absence of sunlight for a long time as well as low temperatures, which caused plant growth to slow down. But, at the close of the week in March, temperatures began increase, and we’ve observed between 10 and 11 hours of sun each day. The warmer temperatures in the air under tunnels made of nylon and encourages growing asparagus. Therefore, we anticipate that between the 10th and 11th of March we’ll be able to harvest more from the first plants as later plantations will begin to produce in order to meet the market’s requirements,” says Mr. Kostas Maragozis who is the agronomist for Greek exporter of fresh fruits and vegetables A.C. Nespar.
As per Mr. Maragozis’ report, the demand on the market is extremely high. “At the moment everybody is seeking asparagus. We’re satisfied. But the question is what time German production will be able to enter the market, and for how long these high prices remain. The cost of production has increased by quite a bit.” A.C. Nespar is also conscious of the latest trends in the market. “We are cultivating white asparagus that is a lot more productive to green, and is by far the most popular type of asparagus. We have noticed an increase in interest in green asparagus both in Germany as well as different markets,” Ms. Maragozis comments.
Agronomists from the Greek cooperative states: “Green asparagus is more practical to cook. Gourmet restaurants definitely prefer it. There are plans to incorporate green asparagus as part of our offerings. The biggest obstacle for the growing of asparagus green is the lack of workers when that the product is needed. People prefer jobs for kiwifruit production as a second item that our cooperative provides.”
“We also grow Hayward Kiwifruit and are content with our current crop. We anticipate having the last of our stock in April and do not have the particular issues we face concerning our last fruit in cooling chambers. The members of our group continue to increase Hayward cultivars, and we’re also considering an expansion of the cooling capacity of our facility,” the Mr. Maragozis concludes.
More details:
Kostas Maragozis
A.C. Nespar
Tel: +30 259 106 1779
Email: [email protected]
https://nespar.gr/