Family Dieleman

The Dieleman family runs a true family business. Rien is at the head of the farm, supported by his wife Nicole. Their two daughters, one son and even their sons-in-law all work in the fields. With the next generation already involved, succession is well secured.

Rien started the business in 1990, initially growing iceberg lettuce and fennel. Nowadays, they grow different types of cauliflower, including white, coloured and romanesco cauliflower. They also grow parsnips. In the past, they also grew pointed cabbage and kale, but juggling so many different crops was too demanding in terms of planning and adjustments. That’s why they chose to fully focus on cauliflower varieties and parsnips.

How they work

Their favourite crop is white cauliflower, which they try to grow year-round to ensure continuous harvesting. Alongside traditional white cauliflower, the Dieleman family also grows purple, orange and green varieties. This helps with product diversification and risk management. They grow parsnips from November to May, when there’s slightly less cauliflower.

The family works exclusively with relatives, only bringing in a few students for weekend help. This is their preferred way of working. “Everyone lives nearby, working together as a family is really enjoyable, and it keeps things flexible,” says Rien.

One major challenge in cauliflower growing is the weather, which heavily influences growth speed and requires daily attention. “Every day is different, which is why having flexible staff is so important,” explains Rien. Another challenge is protecting the crops from animals like hares and pigeons, which means they need to cover the fields with nets — a time-consuming task.

The Dieleman family is very happy with their collaboration with BelOrta, which started in 2008. Rien says he has always been a supporter of the auction clock, “It guarantees a fair price for your product.” He also mentions that communication with BelOrta is always smooth. “They know what’s happening in the fields and understand things don’t always go according to plan.” Nicole adds that BelOrta actively thinks along about growing new products and is proactive in solving any problems.

The Dieleman family prefers to stay close to home with their loved ones. Every now and then, they take a trip to the seaside or go skiing during quieter periods.

Tip

Rien and Nicole have a tip for consumers: “Keep your cauliflower moist in the fridge with a little water, it’ll stay fresh longer.” They also advise not to handle the products too much in the shop, as this can cause black spots and damage the cauliflowers.

They eat cauliflower every week themselves. Occasionally, they try a new way of preparing it, but they always return to simple, traditional cooking. “Fresh cauliflower with potatoes, a piece of meat and a nice sauce remains our favourite.”