Production and sustainability
The world’s population is increasing at a rapid rate, creating pressure on food production. Available arable land and water are becoming increasingly scarce. In order to meet these demands yields and efficiencies must improve. At the same time, there is increased demand for organic, seasonal, and ‘local for local’ produce.
We make an important contribution to improving the sustainability of vegetable production, such as by developing local varieties with specific resistances to diseases. We also play a role in the development of sustainable crop production techniques, and offer a wide range of varieties for local, organic or hydroponic production.
Case study: ‘Consumers can grow their own fresh and sustainable lettuce’
Sustainability isn't easy. Learn how we can help:
Stronger, healthier, more productive cucumber crops
A range of cucumber varieties that are resistant to mosaic virus (CGMMV)
Varieties that deliver consistent high quality hand in hand with strong resistance
Not every lettuce works in hydroponics, learn more about those that do