The daily work of a strawberry grower
“Working as a grower is all about being connected to nature. You work with living material. Every day is different and never goes entirely as planned,” says Gert.
The day starts early at the company. Gert first checks the crop and opens the greenhouses. This all happens automatically, but an extra pair of eyes is sometimes useful. He then monitors everything and manages the work and the team.
The strawberry season at the Reijnders family business runs from early April to late November. Every day, the harvest goes to BelOrta auction in the evening. With greenhouse cultivation, that is seven days a week. In the run-up to and at the end of the season, this is less often the case.
The taste of a local strawberry
There is a lot of difference between varieties. That is why the Reijnders family consciously chooses the most flavoursome varieties. They do this for their vending machines and the domestic market. In spring, they grow Sonsation and Karima. In autumn, Elsanta and Florice follow.
Robbe carries out various quality checks every day. He measures the amount of nutrients in the soil and closely monitors the temperature in the greenhouse. He also checks whether the plant has enough potential and carries out leaf and nutrient analyses.
The Reijnders family puts a lot of time into their cultivation. This is how they ensure a sustainable, high-quality and healthy product. “A strawberry should be sweet and juicy with a soft texture,” says Gert. They should melt in your mouth.
