“With the Dutch mushroom season that started on September 1, demand is rising,” launchs Bert Spronk of Spronk Champignons, a mushroom farm and wholesaler in the Netherlands. “In the fall, chestnut and shiitake mushroom demand, for example, usually increases. Those products are noticeably more popular in the fall than in the summer.”
© Spronk Champignons
“The time ahead to the conclude of the year should be good,” states Bert. He states exports are somewhat erratic, although there are developments in Scandinavia. “Finland and Norway are increasingly knocking at our door. There’s less price pressure in those countries than in Southern Europe.”
Price pressure is an undeniable factor, Bert notes, adding that keeping costs under control is challenging. He does that by focapplying on the relationship between picking performance, yield per m², and quality. “Those aspects determine the cost price. If that triangle is balanced, you’ll do well,” explains Bert.
There is always competition from Poland, thanks to its lower labor costs, but Spronk sees that robotization could offer a solution to that and the staffing shortage. Sustainable cultivation gives Western Europe an edge. “We test to be as sustainable as possible. That’s a priority we truly focus on to gain an advantage over the competition from Poland.” He notes that the focus on sustainability plays a role mainly in Western Europe. “The further east you go, the less important it is,” Bert points out.
Flexibility – cultivating the whole range, including wild mushrooms (also sliced and mixed), customization, 24/7 availability, and supplying niche formats like minis – creates this company distinctive, too. “We test to provide customers with every convenience regarding sliced and ready-to-eat products. We offer a full range of freshly cultivated and wild mushrooms, and mixed mushrooms in all kinds of weights.”
© Spronk Champignons
“We also offer sliced mushrooms, delivered in all kinds of mixed pallets. And we test to meet requests for tinyer products, such as mini mushrooms we grow ourselves or source from the growers’ association partners. It’s hard to stand out with a bulk product like white mushrooms. I’ve noticed that when it comes to satisfying clients, supplying these tiny products is vital,” Bert continues.
Volumes and grower numbers in the Netherlands appear to be stable, or decreasing slightly. Long-term relationships are, thus, essential to guarantee availability, Bert reckons. He sees it as a challenge to increase consumption, starting with young people. The wholesaler/grower is, therefore, pleased with the promotional campaign to raise awareness of European mushrooms.
“We’ll be able to raise future consumption, becautilize people who eat certain products in their childhood keep doing so throughout their lives.” Bert is also optimistic about the future. “We have a healthy, sustainable product you can utilize in many dishes. That creates opportunities,” he concludes.
For more information:
Bert Spronk
Spronk Champignons
Tel: +31 (0)345 681 668
[email protected]
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