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Gerard Breed, JH Wagenaar:

"Cards not yet dealt in celeriac market"

The celeriac season is in full swing. "There is already talk of a surplus this season. It was a good growing season - a warm pre-season, followed by a wet summer. The total yield will be higher than last year", expects Gerard Breed, Director at JH Wagenaar. This subsidiary of The Greenery markets and sells celeriac grown by Vaalburg, aka 'Boer Ted' from South Schermer. Vaalburg washes, cuts and packages celeriac in a wide variety of different packaging options for Wagenaar. His philosophy is that healthy soil, with minimal use of pesticides, ensures a good product. 



"The demand for celeriac is stable at the moment. The real demand for volume is, however, determined by our Eastern European customers. Celeriac is being supplied there at present, but for now they are mostly self-sufficient. Frost in Eastern Europe is the determining factor as to whether they will need our product. You never know when this might happen", continues Gerard. "The acreage in the Netherlands has increased again. The organic areal at Vaalburg was increased this season. The cards have not yet been dealt, and not all the celeriac has been harvested. In the Netherlands, this season's tubers have a coarser texture. This changes things with respect to last season. It might happen that the large tubers become scarce this year, and fetch a good price."

"We have to wait and see what this year brings. The 2016/17 was an average year for Dutch tuber cultivation. This was in sharp contrast to the previous season when tubers were scarce. We are going into the new season with a positive attitude. A clear development is that quality assurance and certifications is becoming increasingly important. For example, the Eco-label certification will become a priority for us in the near future. We are very busy with this at Vaalburg", Gerard concludes. 

For more information:
Gerard Breed
J.H. Wagenaar
7 Tolweg 
1616 AT Hoogkarspel
Tel: +31 (0) 228 566 417
www.jhwagenaar.nl


Publication date: 9/22/2017


 


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