This year, Reitzel plans to harvest 525 tons of conventional pickles and 320 tons of organic pickles. They will be sold in supermarkets, in catering circuits and in organic networks.
For eight years, Reitzel works hand in hand with a team of committed producers to allow everyone to enjoy 100% French cucurbits. Since the middle of May, the 26 organic and conventional producers involved in the sector supported by Reitzel are busy sowing gherkin seeds. They will give birth to gherkins in July and August, harvest season in France. The pickle was discovered in India, a long time ago, on the borders of the Himalayas. One Inside, it is harvested all year round, while only one season is possible in France. The pickle is a demanding fruit that only grows between 15 and 35°C, this is why it can only be harvested once a year during the summer. Pickles are classified from “mini” to “medium”, so many sizes for so many uses. Once picked, the pickles are sent to the canneries in Connerré, in Sarthe, or Montrichard-Val-de-Cher, in Loir-et-Cher. Over there, they are put in jars for consumers and in metal boxes or bags for food professionals.
Hugo and Bravo Hugo, brands of French pickles
“In the space of eight years, Reitzel put the French pickle back on its feet. I support farmers in the field all year round to make sure they have everything they need. In case of hazards, we can compensate them for their installation costs, and we make sure that all the pickles that come out of the field are valued”, explains Léopoldine Mathieu, supply chain and sustainable development manager at Reitzel. Pickles are marketed under the Hugo brands (French pickles in supermarkets and food service), Jardin d’Orante for GMS networks, Bravo Hugo for the specialized organic networks and Hugo Reitzel for food professionals.
HUGO
BRAVO HUGO
HUGO FOOD SERVICE
