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Vegetables are healthy for people and the planet, BUT should also be for businesses

This guest article is an expert opinion from Cindy van Rijswick, Senior Fresh Produce Specialist from RaboResearch Food & Agribusiness

Eliminating the risks of processing organic vegetables

Processing organic vegetables, once a niche specialty, is now big business. However, while crops grown without pesticides are regarded by consumers as exceptionally natural and safe, they bring processing lines additional complications and risks.    

Futureproofing is leading vegetable farmers indoors

Imagine that vegetable farmers could suddenly multiply their yields per acre. Or that the vegetable-growing season continued with ideal climatic conditions forever. Or that local soil quality and climate didn't matter. Or that there was no need to use pesticides because rodents and insects were nowhere to be seen. Or that large volumes of vegetables could be grown and processed on the edge of urban areas, slashing the time and expense of transporting produce to retail outlets. Growers and processors would be busy all year round in a predictably manageable way.


The free-to-download publication identifies how vegetable processors will be affected by changing market demands

Vegetables – a Critical Part of the Future of Food

Today, we are delighted to give the stage to Jason Schenker, Chairman of the Futurist Institute; President of Prestige Economics and bestselling writer on many innovative topics, such as future food challenges.


The solutions provided by sorting technologies are more necessary now than ever before.

Raising the Standard in IQF Vegetables

In this blogpost, we interviewed our IQF vegetables expert Alejandro Palacios Valencia. We discussed 5 burning questions in the industry:

TOMRA Food’s ongoing support shows ‘there is no strength without unity’

Could it be that social distancing brings people and businesses closer together?

How processors can sort leafy greens even when requirements keep changing

The two main goals of vegetable processing, food safety and product quality, are sacrosanct – but the goalposts keep moving. When a different batch of leafy greens comes rolling down the line, processors often have to recalibrate their machines to detect different types of defects and achieve different quality grades. This complicates the day-to-day business of processing, but there can be no excuses: no matter how much or how often circumstances change on the processing line, product imperfections have to be detected and ejected.