Italy is the most important radicchio country. The Italians supply large quantities of radicchio all over Europe. The large exporters choose more emphatically for the quality varieties of Bejo, also under pressure of the sales channels. They insist on consistent quality, especially as far as colour is concerned. Non-hybrid varieties cannot offer the same consistent quality, especially not all year round. The radicchio for instance becomes of a lighter colour when exposed to high temperatures and a lot of light.
The radicchio varieties of Bejo Zaden are market leader in hybrid varieties in Italy. "The sector's ambition is to grow and to process in the most efficient way" Leonardo Bassi, director of Bejo Italy tells. "Our varieties contribute to this in an important way: the consistency of quality means that the entire crop can be moved from the field in one go, that sorting is hardly necessary and that the return is high. One by one those are factors, which make the hybrid exceptionally suited for export; 'as an
ambiance maker' for a growing group of North European convenience dishes. During the Fruit Logistica in Berlin we look forward to tell more about it."
Bejo varieties are grown all year round: during the summer in central Italy at about 800 metres above sea level. In spring and autumn in the north and middle of Italy - at the west and the east coast - and during the winter months in the south of Italy.
Although in most countries radicchio is used as an ingredient because of its colour Italians eat this vegetable in the same way the North Europeans eat salads raw and preferably with an oil. As an illustration: Italy grows radicchio on 10,000 HA. A large part of this is for own consumption, the rest is exported to other European countries.
Visit stand B-13 in hall 1.2 during the Fruit Logistica.
Bejo specialists look forward to discuss our innovative varieties of convenience vegetables with you.