Always focused on quality
Growing chicory requires time and precision. In the first year, the chicory root is grown outdoors in the field. In May, the seed is sown, and around October and November the roots are harvested. After that, they are stored in freezing chambers. Only in the second year does the real process begin: in a dark room, each root develops into a chicory head. Red chicory follows the same process.
Robert oversees every step himself, from the field to the cold storage. His expertise and close monitoring ensure consistent quality, and receiving praise from customers makes the team extremely proud.
Raijlof is a medium-sized grower in the sector. “We don’t aim to expand,” Robert says, as this would negatively affect product quality and take away part of the challenge.
A permanent team has been working together at the company for years to keep production running smoothly. This strong collaboration is immediately noticeable to visitors.
Sport and chicory, a surprising combination
Raijlof regularly supports sports clubs. Leaf vegetables are rich in vitamins and minerals, while being low in carbohydrates and calories, making them ideal for sport and a healthy lifestyle. “Good at sports? Put chicory on your plate,” is Raijlof’s well-known slogan.
