Behind every organic harvest lies craftsmanship, tradition and a rich history. In these stories, we take you to the places where organic ingredients grow, to the people who care for them, and to the traditions that shape their lives and work. You will discover what organic origin truly means for flavour, quality and connection. 

The origin of our ingredients

Every ingredient we supply has its own background and journey before reaching you. In these stories, we explore why origin matters so much – from soil and climate to the farming techniques used to grow healthy, organic produce. This gives insight into where ingredients come from and how they are cultivated, harvested and processed. 

Coconut project: safer harvesting

In some regions, traditional harvesting methods are physically demanding and risky. Harvesting coconut blossoms once required farmers to climb great heights. By introducing specially selected, shorter coconut palms, local farmers can now work more safely while improving their income. 

Organic farming and innovation in rice fields

Organic agriculture combines traditional knowledge with modern techniques. On an organic rice farm in Italy, for example, natural growth is supported by micro-organisms and smart irrigation systems that significantly reduce water use. Strengthening crops before planting makes them more resilient in the fields. 

Cocoa: from tree to bean

Cocoa trees thrive in delicate ecosystems, often near tropical rainforests. Small pollinating insects play a vital role in fruit development. After hand harvesting, the cocoa pods are opened, fermented and sun-dried – a slow process that develops the complex flavour and colour cocoa is known for. 

Working with Finnish arable farmers

In Northern Europe, organic farmers follow an agricultural model where every part of the field contributes to soil health. Flower strips alongside grain fields provide food for bees and other insects, enhancing biodiversity, while cover crops such as clover prevent erosion and enrich the soil. 

Maple syrup: liquid gold from Canada

Maple syrup is produced only under specific weather conditions. Cold nights and milder days allow the sweet sap to flow through the trees. The sap is collected, gently heated and concentrated into a rich syrup, connecting nature with culinary traditions around the world. 

The journey of the cashew

Cashews grow on the cashew apple and require careful processing. After harvesting, the nuts are dried, cracked and sorted before reaching their destination. Each step demands precision and expertise to preserve quality and flavour. 

Sesame farming in Uganda

In Uganda, sesame is grown by small-scale farmers using traditional organic methods. Hand harvesting and sun drying preserve quality while supporting local communities and sustainable agricultural practices. 

Behind every organic harvest lies craftsmanship, tradition and a rich history. In these stories, we take you to the places where organic ingredients grow, to the people who care for them, and to the traditions that shape their lives and work. You will discover what organic origin truly means for flavour, quality and connection. 

The origin of our ingredients

Every ingredient we supply has its own background and journey before reaching you. In these stories, we explore why origin matters so much – from soil and climate to the farming techniques used to grow healthy, organic produce. This gives insight into where ingredients come from and how they are cultivated, harvested and processed. 

Coconut project: safer harvesting

In some regions, traditional harvesting methods are physically demanding and risky. Harvesting coconut blossoms once required farmers to climb great heights. By introducing specially selected, shorter coconut palms, local farmers can now work more safely while improving their income. 

Organic farming and innovation in rice fields

Organic agriculture combines traditional knowledge with modern techniques. On an organic rice farm in Italy, for example, natural growth is supported by micro-organisms and smart irrigation systems that significantly reduce water use. Strengthening crops before planting makes them more resilient in the fields. 

Cocoa: from tree to bean

Cocoa trees thrive in delicate ecosystems, often near tropical rainforests. Small pollinating insects play a vital role in fruit development. After hand harvesting, the cocoa pods are opened, fermented and sun-dried – a slow process that develops the complex flavour and colour cocoa is known for. 

Working with Finnish arable farmers

In Northern Europe, organic farmers follow an agricultural model where every part of the field contributes to soil health. Flower strips alongside grain fields provide food for bees and other insects, enhancing biodiversity, while cover crops such as clover prevent erosion and enrich the soil. 

Maple syrup: liquid gold from Canada

Maple syrup is produced only under specific weather conditions. Cold nights and milder days allow the sweet sap to flow through the trees. The sap is collected, gently heated and concentrated into a rich syrup, connecting nature with culinary traditions around the world. 

The journey of the cashew

Cashews grow on the cashew apple and require careful processing. After harvesting, the nuts are dried, cracked and sorted before reaching their destination. Each step demands precision and expertise to preserve quality and flavour. 

Sesame farming in Uganda

In Uganda, sesame is grown by small-scale farmers using traditional organic methods. Hand harvesting and sun drying preserve quality while supporting local communities and sustainable agricultural practices.