In the field
It all begins in our roughly 10 hectares of sweet potato fields. Before harvest we mulch the foliage, then the sweet potato harvester goes across the field and harvests the tubers directly into pallet bins.
In the warm store
Then it’s off to storage, and that’s where it gets really interesting: the sweet potatoes first need to be warmed. They are warmed at around 30 degrees for seven to ten days. This hardens the skin and turns the starch into sugar. Only then do we lower the temperature to about 13 degrees.
Getting sweet simply takes time and a little warmth.
Washing, sorting, packing
Back from storage, they go to processing: the sweet potatoes are pre-soaked in a water bath, cleaned in the washing drum and sorted by size and appearance on the grading line. Every tuber ends up in the right channel. Finally they are packed in 600-gram packs and make their way to you in the shop. Enjoy!
