Longer fresh on the plate
Still, 60% of Belgian curly endive goes to the restaurant business. “Many restaurateurs indicate it’s a rewarding vegetable. Frisée stays fresh for a long time, and you can add something hot on the plate without it wilting like lettuce.” Demand from retail has only recently emerged. “For most consumers it’s still a ‘strange’ product.” The taste, which is reminiscent of Belgian endive, also takes some getting used to. “We have one big client in retail we flow-pack for daily, and we’re in (positive) talks with two others.”
Belgian curly endive is sold through the REO Veiling in Belgium, France, the Netherlands and England. Declercq, who is a member of the board at REO Veiling, is outspoken about cooperating with the auction. “You see certain growers go their own way, and sometimes that sounds attractive. But I’m open to the idea of cooperation, and security in terms of finance.” He sees the involvement of growers in the market as a chance and a threat for the auction. “It’s certainly an advantage that growers know their customers, but it can also be a danger that they’ll go their own way more and more.”Future
Dirk expects a stagnation in production in the future. “The cultivation is difficult and costly, so I’m not anticipating a quick expansion in acreage. Supposing the product is promoted in an extreme way, demand could go up, but it won’t be huge. Curly endive is not a mass product like a tomato or cucumbers that every family will suddenly start buying. Frisée will always be a specialty.”
Price fluctuating more
“When it comes to price, there are more fluctuations than in the past, since it’s a somewhat subject to the competition from other leafy vegetables,” the grower explains. “Unfortunately, we get the same average price as 20 years ago. We should be seeing an upward trend there.” Apart from the competition of salad mixes, he doesn’t see any other threats. He doesn’t initially see an expansion of the acreage in the future. “Still, we’re keeping the option open. If there is really solid demand, I would certainly consider it. I don’t expect it, but you never know. Seeing how our product is sold in retail, hospitality and greengrocers, it goes to show that there’s a demand for this specialty!”
More information:
Gits
Dirk Declercq
dirk.declercq6@telenet.be