The 2024/25 season has been challenging for brassica producers. Cricket’s general manager, Juan Marín, describes it as a “difficult and unprofitable” campaign. It started early with high costs in November, and the trend continued, as the summer months were also complex. Drought led to a very dry and hot summer in Spain and the rest of Europe, where there was also a shortage of product, resulting in very high prices.
However, the situation was different for artichokes, a crop in which Cricket has grown by 20% over the past three years. “We have recovered volumes both in the traditional Blanca de Tudela variety and in Green Queen.” And he adds: “Throughout this season we will consolidate that growth thanks to the recovery in consumption.”
For this new season, the company from Lorca expects to maintain current volumes, making adjustments according to demand and market trends. “We work under programs and produce what our clients request. Our goal is to maintain brassica volumes, both conventional and organic, and continue with sustained growth in artichokes. We expect to reach 110,000 tons, a figure similar to last season.”
Cricket is a benchmark in brassicas, and their high level of knowledge and expertise challenges them to constantly research and innovate. “For this season we have launched significant projects in robotics and the use of AI applied to automated harvesting,” Marín reveals.
‘Farming in motion’
Cricket is opening the ‘new season’ at Fruit Attraction. In this edition, they participate under the claim ‘Farming in motion,’ which they say reflects “all the evolution, adaptation, innovation and technification we are applying to meet the needs of clients and consumers and to continue leading the brassica market, always focusing on trends and the needs we identify to stay ahead and offer the very best,” anticipates Toñi Piernas, communications director.
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They will also highlight their sustainable production model carried out through the BiodiversityGrow program. “We launched it in 2023 and expect to obtain certification in the coming months. This program has brought very significant progress: we have reduced greenhouse gas emissions by 5%, increased biodiversity by 7%, reduced water footprint by 10%, reduced the use of phytosanitary products by 4% and fertilizers by 12%. In addition, we are conducting research projects with UPCT, IMIDA, seed companies and biofertilizer firms, reinforcing our commitment to innovation and sustainability.”
As a novelty, their stand (7C10) will include a gastronomic space. There, they will showcase Cricket vegetables with the help of their culinary ambassador, chef Pablo González, awarded 2 Michelin stars. In this way, the company aims to offer its clients and visitors unique gastronomic experiences with Cricket vegetables as the protagonists of various dishes.
