For most ship’s company , it is about mass production , efficiency , and downhearted costs . At PUURgroenten in the Netherlands , though , there is only room for purity . In 2012 , Han Lammers and his wife Saskia started innovatively cultivating edible flowers , herbs , and veg in pond . These days , they storm chefs and home cooks across the globe with a growing assortment of refreshful and artisanal quick - to - rust products .
Han and Saskia Lammers , foto Mateus van der Loos
PUURgroenten began with a simple vision : using their own hands to add the pure flavor and tone of edible flowers , herbaceous plant , and vegetables to liveliness . The Lammers cultivate a all-encompassing range of herb , edible flowers , and mini , micro , and salty vegetables in ponds . " We ’ve had to contend for 12 years and very stubbornly find our room , " says Han .
" We always wanted to do it ourselves , with as few intermediaries as potential . We want to be the first to control the calibre . " The result ? An impressive assortment of 120 + form of edible prime , artisanal oils , herb mixes , and , since the pandemic , food box . " We have about 300 fresh and around 35 ready - to - wipe out products , " Han explains .
Unique approachPUURgroenten wants to make things as leisurely as potential for chefs without compromising flavor . " Whether it ’s intensely flavored oils or dry herb and Maldon salt combinations , each mathematical product bear the stamp of craftsmanship and cacoethes . We do n’t have professional steam cooker or large machines – everything ’s done in belittled batches . "
" That makes for a much more intense savour , " Han points out . Despite the higher costs and more complex logistics , chefs and home Captain James Cook find this investiture more than worth it . " Our products talk for themselves . Once chef let out the intense , bona fide spirit , they keep rejoin . "
The company ’s broad orbit and special flavors make it distinctive . " We have hardly any competition because most other berth want efficiency and to maximize profits . We cultivate with GlobalG.A.P. , have annual audit , and ensure our products contain no crop security residues , " say Lammers .
The drive force : Innovation and partnershipsInnovation remains central . " We ’re always come up with something novel . Every young chef request or customer feedback is an inducement to spring up something newfangled . " Flexibility and proactively responding to the market are key to their success . " Our client choose us because we undertake pure quality and can , sentence and again , offer something unique , " Han continues .
Organic growthPUURgroenten reaches both professional and family chef , and their buyers range from high - remnant restaurant in Abu Dhabi to local eateries and home cooks . " More and more consumer want to experiment in the kitchen and are look for particular ingredients . They ’re an progressively important sales group . "
Hospitality sector under pressureHan sees challenges as well as opportunities in the hospitality sector . " Some client are observably still feel the aftermath of the pandemic , specially regarding their debt burden and the on-going staff shortfall . Yet , there are new , vernal , ambitious entrepreneurs rising to the challenge with fresh ideas , " he concludes . The market place remains in full golf stroke despite the pressure , just like PUURgroenten .
For more data : PUURgroenten[email protected]www.puurgroenten.com / nl/
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