Banks of mushrooms: The chanterelle season begins again
The chanterelle, also known as Girolle, Hanenkam and Cantharel, is a wild mushroom and is picked by hand in the forests of Europe. It has a light and fresh apricot aroma with a slightly spicy and

“We hope there's more fruit than last year”
Producers have had difficulties maintaining their activity in a citrus campaign with 17.7% less production (-22.8% in the case of oranges). However, they aren't the only ones going through a rough

Dole Italy in the forefront at Swimtheisland
On the first weekend of summer - on 24 and 25 June - the 2023 edition of Swimtheisland Sirmione is scheduled: a unique experience that, as every year, returns to animate the heart of the medieval

Rajpol wins exporter award
Rajpol Fruit Producers Group landed the Top Exporter award at this year’s Modern Distribution Congress, which took place in Warsaw on 15 June. The event covered developments in Polish trade and

Successful Australian avocado trial for IG International
IG International has successfully completed its first trial shipment of Australian avocado with 176 cartons of the fruit landing in Mumbai. The Indian importer collaborated with Australian avocado

Voluntary QA Inspection Sustainability (FIN) - Guidelines and working aids available
Sustainability is becoming increasingly important for companies in the fruit, vegetable and potato value chain. With the development of the module "Voluntary QS Inspection Sustainability" (FIN),

QFVG expands support services

Market overview of fruits and berries for freezing in Moldova
EastFruit recently published a market report on the very difficult situation for growers and freezers in Eastern European as it relates to the main product of this sector – frozen raspberries.

Va.Po.Re project, surprising results for tomatoes
Objective achieved: the tomato of the future is now much closer. The challenge, launched two years ago by the projectVA.PO.RE. "Evaluation, dissemination and introduction of new tomato varieties

"Our gastro customers and their guests want to know where the products come from"
"Various projects and discussions are underway in the area of sustainability - the topic has also been topical for us for some time. More and more restaurateurs and hoteliers are approaching us