Passion for chicory
A particularly special moment in the season is when the chicory begins to germinate and emerges above the ground. Rain must fall at just the right time. “When everything comes together, you experience the greatest relief of the year,” says Koen Hendrickx.
From cultivation to packaging
In the growth chambers, they control the development of the chicory by adjusting the temperature of the water and air. They use very little fertiliser. The foundation of their production lies in high-quality roots. If those are in good condition, the chicory follows almost naturally. That is why they keep this process as much as possible in their own hands.
Five to six days a week, they clean and pack chicory, while cultivation continues without interruption. His father still takes on a large part of the fieldwork.
On the farm, they operate in a circular way. After use, the roots are processed into animal feed for cows and horses in the area. This ensures that almost nothing is wasted. They also remain flexible in packaging: the chicory is offered in bags, trays or containers, depending on customer demand.
