Since the end of last week, Daniel Cadiou, a traditional shallot grower and exporter in France, has begun harvesting and is seeing good quality and size. Pierre Batardière, a member of the company explained. “We have begun work on our first batches of Traditional shallots."
Quality of the harvest is looking good, he was happy to report. As for size, Mr. Batardière says that the shallots are larger than what they are used to seeing, thanks in part to the rains at the end of June.
The company was currently hard at work getting the shallots ready for market. Mr. Batardière went into detail on the process.
"After being snatched, the shallots stay on the field for a few days for drying, before to being received on our lines of Plouzévédé and Tréguier. The shallots are then stocked in ventilated cells to optimize the drying before shipping."
According to Mr. Batardière, the outlook for organic was also looking promising.
"On the organic side, the harvest is speeding up with a quality and yield above the average of the previous years, a good point considering the demand which is seeing strong growth," Mr. Batardière finished.
