This green asparagus from Bejo is facing up to its third commercial year with an increase in sales. For the early cycle they are introducing VERDUS, which behaves well in cold weather
There is no doubt that green asparagus is experiencing a boom on the markets and this is being translated into an increase of + 7.8% of crop land in the largest producing area, Andalusia, over the last campaign. In addition, Extremadura and Guadalajara are beginning to bring this produce onto the market. From Bejo, they are contributing to this growth with varieties developed specifically to obtain the requirements that the chain is demanding: size (particularly for exports), closed tips and flavour. On this point, they have ATTICUS and MAGNUS. The former is a semi-early cycle variety. In its third year on the market, it is undergoing a continuous increase in sales, the potential of which is going to start coming into its own now. MAGNUS, an early variety, is its benchmark as a white variety in northern Spain, although it can also be used for green. To complete the range, the company has VERDUS, currently in an introductory phase with some very good results, since it responds to the demands by producers for increasingly early varieties and that at the same time behave well in cold weather.
In another segment, Bejo has asparagus that has been designed for highly demanding consumers, who are looking for innovative products. It is called ERASMUS, purple and with enormous potential due to its attractive colour, since it stands out on the supermarket shelves and it is perfect for marketing in three-colour packs. “In addition to being 100% male plants, it stands out due to its sweet flavour that gives it an increasing interest on the market that has yet to be developed”, Rafael de Vicente, a Development and Communication expert from Bejo explains.
In a context where green asparagus is becoming more and more popular both in Spain and abroad, and initiatives are arising to differentiate produce, it is worth asking what is happening to white asparagus. De Vicente assures us that “although it has dropped in surface area, it continues to be very important in northern Spain for fresh consumption”.
