The strawberry is one of the most important yields and is cultivated in protected agriculture to protect it from damage caused by temperatures and humidity. This results in autumn and spring yields marked by excellent organoleptic properties such as texture and a bright red colour.
The melon is a thirst-quenching fruit enriched with potassium and vitamins. Member farms produce the typical striped muskmelon. It grows in particularly suited soil, which enhances its organoleptic properties: orange pulp, good texture, and sweet, slightly bittersweet flavour with sharp after taste.
Our farms have been producing Roma tomatoes for a few decades now, taking advantage of the favourable characteristics of the soil, which drains well and is enriched with organic substances. The agronomic technique only involves cultivating the product in tunnels. They grow in clusters with about 6 identical oval pieces.
Green, yellow and red peppers
The capsicum is an extremely generous plant, which we tunnel farm. The product picked is yellow, red and green. Our varieties are medium-long and stand out from the square product obtained in northern Europe and Spain. The capsicum has a sweet pulp with medium-large thickness.
Our courgettes are dark green and are cultivated in tunnels in the spring, and in the open field in the summer. Pieces weigh no more than 250 g and are between 17-21 cm long. They are picked every day to ensure a fresh, quality product.
We cultivate black round, black long and violet round aubergines. Our main production is the black round one, while the other two types are less important. Agronomic technique mainly involves greenhouse cultivation, resulting in a shinier and fresher product when it is picked. Compared with the open field product, the calyx and stalk are greener and brighter.
Cucumbers are medium-short and are only cultivated in greenhouses to anticipate transplanting and extend harvesting until November. The product (less than 270 g) is picked daily to ensure it is healthy and fresh and has an excellent shelf life.
Coeur de boeuf tomatoes
Our farms have been producing beefsteak tomatoes for a few decades now, taking advantage of the favourable characteristics of the soil, which drains well and is enriched with organic substances. The agronomic technique only involves cultivating the product in tunnels. The beefsteak type is characterized by a typically deformed shape, a smooth skin and meaty pulp with very few seeds. It is very aromatic and tasty.