Start of Italian green organic asparagus season

In contrast to white asparagus, which are still below ground when harvested, the green asparagus has been in the sun and is harvested when above ground. The sun causes the green asparagus to produce chlorophyll that gives it its characteristic green color. Green asparagus contains more vitamins and have a higher nutritional value than white asparagus. Furthermore the taste is more intense and they don’t have to be peeled as much as white asparagus. So it is no surprise that green asparagus are popular, even in ancient Rome. 

 

Fields with green asparagus

POA was founded in 2000, the abbreviation stands for “Produttori Ortofrutticoli Associati,” that just means farmers association. The main production is dedicated to asparagus but the POA also produces fennel (about 50 hectares), broccoli (about 50 hectares), Mangold (10 hectares), artichokes, tomatoes and dried tomatoes.

The founder of POA is Antonio Ippedico. He took over the business from his father, who was one of the first asparagus farmers in the region in the eighties. Antonio united several farms and started the association POA. In 2004 the conversion to organic farming took place, because in addition to growth, the environment and biodiversity of the area should be respected.

The business is good and POA now owns three warehouses. A fourth warehouse is being built and it is specially designed for asparagus production. The asparagus is the top product of the company. And because of the high quality the association supplies customers in Italy and abroad, for instance Germany, Austria, the UK and Northern Europe. 

POA qualifications: