Production and sustainability
The world population is growing rapidly, placing considerable pressure on food production. Since there are limits to the amount of agricultural land available, the yield per square metre must be improved. To minimise long-term damage to the soil, it is essential to reduce the use of crop protection agents and fertilisers. At the same time, demand for organic produce continues to rise and there is growing consumer interest in seasonal vegetables and ‘local for local’ products.
We make an important contribution to improving the sustainability of vegetable production, such as by developing local varieties and increasing the yield per square metre. Resistances to diseases and plagues enable growers to reduce their use of crop protection agents. We also play a role in the development of sustainable crop production techniques, and we offer a wide range of varieties for organic or hydroponic production.
Case study: ‘Consumers can grow their own fresh and sustainable lettuce’
Read more about our relevant concepts:
Defense label: key resistances to plant diseases
Although blueleaf is not a form of resistance, it is a trait that helps growers to keep their cucumber crops healthier
A new generation of varieties with very few trichomes (hairs) is helping growers to cultivate residue-free products more efficiently and predictably.
Special varieties and seeds that have strong resistances and achieve a consistently high quality
Special varieties to meet specific requirements in hydroponic cultures
Salatrio: the attractive lettuce bouquet with not one, not two, but three different lettuce varieties.