“It’s the right time to grow and modernize The folks from Van Vugt Kruiden in the Netherlands have recently pondered. Why? to be more environmentally sustainable and keep pace with the growing need for healthier plants and leafy vegetables. So, in the year 2000 the company bought five hectares to further cultivate under glass. In the near future the area will grow to 3,000 square meters. included in the processing zone. Piet Van Vugt, along with son-in-law Thomas Bahlman explain the choice.

Piet as well as Thomas are harvesting basil automatically

Recently, we were busy managing the way our hospitality and retail clients were growing.” Thomas begins. “We had reached our capacity for both cultivation and processing. For the herbs, we’ll specifically increase Dill, basil, cilantro celery, the cultivation of flat and curly parsley. The last three are available as well as the chives and chervil that are available all Dutch throughout the year.”

The increase in production capacity is half.

“There’s an finalization in sight for infant leaf’s growth,” adds Piet. “And the demands of our clients increase, we have to make sure that each order is met with utmost perfection every day. It’s only possible by adding a couple of additional production lines, an additional washing line and storage space for refrigeration in the processing zone. This is the”baby leaf” department that we see the largest rise of 50 percent in capacity for production. In general, the van Vugt Kruiden expansion will provide an additional 30% of area.

The baby leaf portion mesclun, arugula, and arugula are toppings that are complemented by lamb’s lettuce. “Around this, we make a variety of particular mixtures like bistro and for those who shop at the German marketplace, wildkrauter mixtures. We also grow mizuna and tatsoi as well as the red pak choi to make this,” says Thomas.

Baby leafs to be ordered each day

The increase in demand for baby leaves in Van Vugt Kruiden is partly due to the ease in that customers are able to place regular orders. “Driving this product from Italy requires time. This often requires planning for a week in advance. However, some buyers aren’t interested in this; they would rather place orders on a regular basis. It’s possible to do this by contacting us. Just like they can do with their the herbs.”

The winter months are when they source some of their leaves and herbs through contract farmers from France, Italy, and Spain. “We are determined to provide our customers all year round. Therefore, during the winter months that we are bringing in tender leaves and the herbs that we are unable to grow in the Netherlands or in bulk from south. We pack them, and, if we’ve got leftovers, we market it in the market.” Piet explains.

Sustainability is a standard

In addition to the rising demands, sustainability has also been a major driver in the transformations Van Vugt is experiencing. This is Thomas his favorite part of work. “Of every single step that we take, from sowing through harvesting, and from packaging design to transport, we consider the entire chain,”” Piet’s son-in law, “we ask ourselves whether this is sustainable. We strive to offer the most Dutch products as we can will prove this. In addition, we don’t offer our customers the choice of the products that are PlanetProof or aren’t recyclable. tray. Only one option is green alternatives.”

Therefore, the production location is now without gas connections, and almost all of the machine park is electrically powered, and no chemicals are utilized during the process of production, and every effort are put into reusing the water.

The fight against waste

Concerning the packaging aspect, Piet Thomas and Thomas are slightly in opposition to the current trend in the market – fully convinced that bags can be more durable than “trays” for herbs used in retail. “The reasons are simple,” Piet says. Piet. “There appears to be more losses with bags of herb, in the store as well as in the homes of consumers. Naturally, we don’t negate the substantial savings from plastic. However, does this outweigh the higher waste? It will be interesting to see if pouches work in retail shops.”

Van Vugt Kruiden has, however, come up with a sealable tray designed for the hotel sector. It is one where vendors of fruits and vegetables can make more packing choices. “Effectively customers are switching their bags and trays” Thomas says. Thomas. “Those make it easier to use for the kitchen, and according to Thomas, you are less wasteful.”

The firm guarantees its customers the ability to offer a range of products throughout the year that’s delivered to the final tray’ every day, and also goes through sustainable testing. “But we also have something which defines us: the price. There are no surprise charges for our clients. We only work with two costs: a winter and summer price. We have clear contracts and abide by them.” Thomas concludes.

Van Vugt Kruiden

16 Hoogzandweg

2988 DA Ridderkerk, The Netherlands

Tel. : +31 (0) 180 625 660

Email: [email protected]

www.vanvugtkruiden.nl