Koppert Cress
Today I was employed by Koppert Cress to take stills of Franck Pontais being filmed creating new recepies using Koppert Cress’s produce. Joann van Loon was there on behalf of the company.
Koppert Cress-Joann van Loon
Although the history of Koppert Cress goes back to 1987, the major growth and success were initiated when Rob Baan took over the company in July 2002.
Rob not only changed the name of the company to ‘Koppert Cress’, he also had a vision and a drive to do things differently.
Koppert Cress
With a long experience as a professional traveller, Rob came into contact with many cultures, ingredients and food habits. Being a passionate home-cooking chef himself, he was able to link his business knowledge from the seed industry with the culinary treasures he encountered on his travels.
Koppert Cress
Together with his great partners, Theo Cuppen and Altai Lin, he is able to refocus the company and combine the know-how from seed-technology, foreign tastes and the ever inspiring Chinese drive of growth and creating. Now in 2010, the company is making a major new step on growth.
Koppert Cress
The company has since 2002 made a fivefold growth. The company becomes too small and logistics are going to be a bottle neck. In the coming months we will publish the design of the Koppert Cress ready for 2020.
Koppert Cress
Koppert Cress specializes in cresses; seedlings of unique plants, which each have their own specific effect on the senses. Flavour, fragrance, feel or presentation, there is a cress for all. And the assortment is widening.
Koppert Cress
Every year at least one new item is added to the collection of Micro-vegetables. A collection, which is presented as ‘Architecture Aromatique’.
Koppert Cress
In 2006, the greenhouses, located in Monster in the Dutch ‘Westland’ area, were expanded to 1.7 ha and a brand new section was added to the facilities. After a grand opening, the company is now able to cope with the considerable growth experienced in the past years and the increasing interest. An interest that is stimulated on-site in the ‘Cressperience’.
Koppert Cress
Koppert Cress has a direct approach of these users, to ensure awareness and create demand for its unique products. Cressperience is a meeting room with demonstration kitchen, where chefs are introduced to the products and can experiment on end with them.Every day, more than 75 motivated staff of Koppert Cress supply the Dutch traders and wholesalers, who in turn distribute the micro-vegetables all over Europe and beyond.
Koppert Cress
The end users of the products are mainly chefs, restaurants, caterers, hotels and food services. Reliable supply of the fresh and tasteful ingredients allows chefs to be creative and surprise their guests. Since January 2007, Koppert Cress is also offering its products in the USA. In October last year special greenhouses were prepared on Long Island to generate a reliable supply of fresh produce. Co-operation and partnership with fruit and vegetable wholesalers guarantees the distribution over the entire US.
Koppert Cress filmed by SummerIsle Studios. Great Bealings. Suffolk
In recent years the company has received several rewards, recognizing the innovative approach of the product and the market. Twice the ‘AGF innovation award’ was presented to Koppert Cress. A prestigious biannual award given by a jury of peers in the Dutch vegetable industry. But also the gastronomic world has learned about the achievements of Koppert Cress and come to appreciate its products.
Koppert Cress
For Rob Baan, after receiving the title ‘Honourable member of Les Amis Saisonnier’ by ‘Culinaire Saisonnier’, and being elected ‘Man of the Year’ by the Dutch trade magazine ‘Vakblad AGF’, the international recognition came with the coveted ‘Premo Internacional Martiko a la callidad del producto’, given to him, at the ‘Lo Mejor de la Gastrononia’ in San Sebastian.
Koppert Cress
