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GROWING OUR OWN

Welcome to Geer in Belgium. Here, in the middle of the rich arable fields of Northern Europe’s breadbasket you’ll find Hesbayefrost, a Crop’s centre of competence. Since 1985 more than €200 million investment has gone into the latest processing and packaging technology to create Europe’s most advanced vegetable producer.

Every year Hesbayefrost produces nearly 120,000 tonnes of vegetables across multiple product lines: both greens and carbohydrates. What that means to our customers is a guaranteed supply of the very highest quality vegetables, sustainably and ethically produced. For us that is the starting pointing for great food ideas.

A TASTE OF THE SUNSHINE

Straddling the Spanish and Portuguese border is the growing region of Badajoz in Extremadura. Here the well-irrigated fields enjoy more than 230 days of sunshine each year. That makes this corner of the world perfect for courgettes, peppers, aubergines and onions – and for Crop’s Monliz facility.

Here we handpick in open fields around 50,000 tonnes of high quality Mediterranean vegetables every year. Our unique grilling and roasting processes further intensifies the flavours. The veg moves from field to frozen in just a few hours, locking in the flavour and all the nutritional goodness.

PARMESAN BUTTERNUT RISOTTO WITH ASPARAGUS

Riced (finely diced) butternut squash and sweet potato, peas, asparagus, tomato, red onion, pumpkin seeds, risotto broth.

Crop’s development chefs in Belgium perfected the idea of ‘riced’ vegetables – veg cut fine to achieve the consistency of rice. It is a delicious modern and gluten free way to give texture and taste to vegetable dishes. Crop’s leads the markets in dishes created with pulses, grains and riced vegetables. To find out more about the full range please do get in touch.

FINGER ON THE PULSES

Packed with protein, fibre and essential nutrients pulses are having a big moment in kitchens all over the world. Crop’s is helping create and feed the global appetite with sides and main dishes based around pulses. From simple mixes as sides to Cajun, Mexican, Indian and Andalucian recipes, we have got our finger on the pulse.

Pea and bean mix: Peas, borlotti beans, red kidney, beans, soy beans, red onion, seasoning.

HIGH QUALITY CARBS

Crop’s vegetables are not just about your daily greens (and reds). We also grow and produce the highest quality carbohydrates both for individual supply – and to go into our own recipes.

There are now more than 25 delicious Crop’s pasta dishes each made from our own high-quality durum wheat pasta. We also process our own rice – seven types and counting – and make rice sides such as egg fried rice and rice with vegetables. On potatoes we grow and dig multiple varieties, new and old, then we grill, sliced and dice them. We also create irresistible sides, like our famous Hasselback potatoes.

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tonnes of vegetable waste turned into power every year
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bird species on our Haut Geer nature reserve
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tonnes of high quality veg each year
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€200 million investment in Hesbayefrost since 1985