Demanding production for a quality product

Label Rouge asparagus, white, Extra grade (with a diameter between 16 mm and 42 mm), and sold fresh after conditioning and packaging are synonymous with freshness. Their smell and aroma are characteristic of asparagus, the stalk is melting and not very stringy, and the bud not very bitter and sweet.

The 2 varieties selected, Vitalim and Grolim are the result of agronomic trials, and sensory analyses over 3 years to check their suitability for meeting the product's characteristics (straightness and color of asparagus, Extra category potential, closed-bud asparagus potential, etc.).

The 2 varieties selected, Vitalim and Grolim are the result of agronomic trials, and sensory analyses over 3 years to check their suitability for meeting the product's characteristics (straightness and color of asparagus, Extra category potential, closed-bud asparagus potential, etc.).).

Label Rouge asparagus is harvested by hand and shipped within 48 hours of the day of harvest.

Superior quality asparagus

After a series of organoleptic tests, a panel of consumers and a jury of experts recognized the superior quality of these asparagus.

This quality is the result of a number of demanding criteria, both at plot and production level:

At plot level, a minimum of 75% fine and coarse sand to obtain very straight asparagus, a claw planting density adapted by variety for asparagus batch size homogeneity, 8 years maximum of production on the plot to achieve well-closed bud quality in particular, and hand harvesting.

At the production level, a maximum delay of 4 hours between harvesting and chilling to preserve the freshness and qualities of the product, a drop in temperature to between 7° and 1° core temperature in less than 12 hours to preserve the freshness of the asparagus, with their buds which must remain well closed, shipping the asparagus in less than 48 hours after the day of harvesting.