Bejo surprises with its innovations at Fruit Attraction 2017
The Dutch seed company Bejo was a resounding success after its participation in the latest edition of Fruit Attration, with a novel stand of two plants with new additions to its product catalog, such as Montebello, Red Flame, B-Mox, or its great variety of lettuce, among others.
In two plants and with many novelties, Bejo was presented in the ninth edition of Fruit Attraction; with an exhibition space, located in pavilion 5 of IFEMA and assisted by all its technical and commercial team, which has received a large number of visitors.
In Fruit Attraction 2017 Bejo presented for the first time the “Sprouting Broccoli Montebello”, a variety that allows the collection of a single time, greatly reducing the price and making production as easy as possible.
Another new variety presented was the Red Flame Flavored Cabbage, with a very sweet flavor and a striking purple color. There was also a gap for other crops, such as the new range of beans.
For the second year in a row, an important space was reserved for the great novelty of Bejo in recent times: lettuce. By means of a splendid vertical crop, the different varieties marketed by Bejo were shown.
But not all were varieties, and since Bejo also invests in the quality of its seed, it also became known at Fruit Attraction B-Mox, a new technology that increases the power of each seed by reinforcing its growth in the delicate initial phase and improving the vigor and uniformity of the plant.
In addition to the many novelties, Bejo also reserved an important space for their traditional crops, which stands out for its high quality and positioning. Thus, different onions could be seen as Citation and the novel Orlenda; cauliflowers such as Adona and Alcala; beets such as the yellow Boldor, the white Avalanche, or the red Red Ace and carrots such as Mokum or White Satin, among other crops.
The stand hosted three major events in this edition of Fruit Attraction, which premiered on Wednesday, on the top floor, with a talk of asparagus aimed at specialized professionals, continued on Thursday with the tasting of ham, with the collaboration of the company Las Lomas, and finally, on Friday with an ecological breakfast where could be enjoyed some of the organic products of Bejo.
As usual, Bejo demonstrated the flavor and color of his vegetables during the Fair by serving a tasting consisting of part of his multiple crops
This year, accompanied by the gastro-space Summumm, presented the following menu (whose recipes you can find on the website of bejo): beet gazpacho, carrot cake, colirrabano millefeuille, cauliflower couscous, salmon or herring coolwrap, and california roll of herring.
Source: Bejo Ibérica S.L.U.
