About two weeks ago, the new open-grown chicory season started again in Belgium. Despite the year-round availability of chicory from hydroponics these days, the moment when this seasonal product par excellence returns to the shelves is still eagerly awaited in Belgium. "Demand is already picking up well, but supply is still limited," explains Herman Lion of Lathouwers en Co, which offers the chicory under its own brand Deli D'or, among others.
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The wholesaler from Wolvertem, Flanders, notes that demand for chicory always increases again from October onwards. "In the summer, it has been pretty quiet," Herman explains. "Then you always notice that people go a bit more for salads and summer vegetables. An endive leaf in that salad, which can be very tasty, is still not obvious to everyone. Now you can see that things are picking up a bit. The temperature is dropping and that is favourable for both hydro and outdoor chicory, because the associated demand is pushing prices up a bit."
"Still, hydro chicory prices are currently fairly stable for the time of year. We have had years when we had to deal with constant peaks and troughs, but at the moment it is actually quite average. Prices for open-ground chicory are always a bit higher, but people are willing to pay for a real craft product. Craft has to be paid for, otherwise it disappears."
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It will therefore be some time before larger volumes of open-grown chicory arrive. "Around the third week of October, we expect to get more volume in from our growers. The official opening of the new season is on 19 October in Steenokkerzeel. That is traditionally the time when more will come on the market. Then it usually continues until April/May, although some growers stop a bit earlier, depending on their stock. For now, things are going well. Retailers have also started with the first volumes, and so demand is slowly but surely already picking up."
In contrast, as in many sectors, succession remains a challenge for many specialised growers. "We see that while the number of growers we work with remains stable, there are virtually no new growers joining. Growing outdoor chicory is a pure craft. It is hard work, but growers are getting a little older every year. Encouraging young people to learn the trade is proving to be a challenge. There are initiatives, but we still see little change." Every year, the question arises whether there are concerns for the future of field chicory, but Herman says there are none. "As long as demand remains from Belgian consumers, cultivation will never disappear. Even if the price is a bit higher. It is a question of craft and quality. It costs more, but that continues to appeal to people."
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For more information:
Herman Lion
Lathouwers en Co 
Veilinglaan 39
1861 Wolvertem (Meise), Belgium
Tel: +32 (0)52 39 79 00
[email protected]
www.lathouwers.net
