No one could have missed it - the consumer panic that hit when the COVID-19 pandemic began. Shelves were cleared, and sauerkraut was no exception. "It was a weird, erratic year," says Gerrie Groot of sauerkraut factory G.Kramer en Zonen in the Netherlands. "People bought everything they could lay their hands on. Fresh sauerkraut has a long shelf life. So everything we had was flying out the door. Fortunately, demand normalized this year."
"We profited, which sounds good. But, we never intended for that to happen this way. We also benefit from a normal market situation. We had to pickle extra cabbage in the spring already to keep up with the new season. We could keep up but almost always ran out. We hope that this year, despite the renewed measures, it won't be so crazy."
G. Kramer en Zonen usually lays in around 200,000kg of cabbage per day. That is from early August to a few days before Christmas. "We're now in the finishing phase. The rush begins anew in January. The season is going well. We're far from dissatisfied," says Gerrie. However, due to the heavy rainfall in June, several hectares of the company's cabbage drowned. "As a result, that harvest certainly wasn't abundant. But something always happens. It's a shame because all your work is then for nothing. But, we've managed to deliver, problem-free."
Though the company is 131 years old, Gerrit is still optimistic about the future. "I think people are increasingly looking for organic, healthy food. Sauerkraut is, of course, perfect for this. The time of using this traditional winter vegetable product for only stew has long passed. The business is now in its fifth generation. And each one has had to move with the times," adds Gerrie.
"I've been around for more than 46 years now. When I started, large packages (barrels and buckets) were popular. Those all went to greengrocers. Then, because of consumer demand, small packages became the in-thing. Now organic has joined in. So there are always new developments. And as a company, you have to keep up." This has led G.Kramer en Zonen to include several new products in its range.
One example is achar. But the company also produces Organic Kraut products. These are a variation of processed white cabbage. "I think we have one of the largest organic cultivation areas," explains Groot.
"Our entire conventional crop is 'On the way to PlanetProof'. The Organic Kraut varieties are our response to consumer demand."
Organic Kraut can be eaten raw, making it a perfect convenience product. It comes in four different flavors - Ginger & Beetroot, Garlic & Basil, Chili & Onion, and Kimchi: Veggie & Spice. "The younger generation doesn't mash anymore. These products are made from organic, fresh vegetables and herbs. So, they're ideal as, say, hamburger or burrito toppings," concludes Gerrie.
For more information:
G. Kramer & Zonen
141 Voorburggracht
1722 GC, Zuid-Scharwoude, NL
Tel: +31 (0) 226 312 426
Email: Gerrie.Groot@gkz.nl
Website: www.gkz.nl