Dried organic Goji berries from Le Jardin de Brizé

0,50 kg/låda

Dried organic Goji berries from Le Jardin de Brizé

0,50 kg/låda

Köp direkt från odlaren. Utan mellanhänder.
Begränsad och säsongsskörd.
Farmarn skickar (ännu) inte till:  Förenta staterna
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0.5 kg (Ej tillgänglig)
0.5 kg (Ej tillgänglig)
1 kg (Ej tillgänglig)
Specifikationer
Lådans innehåll: 1 låda innehåller 0.5kg dried organic Goji berries
Sort: FPW07
Small box: 2 x dried organic Goji berries (250g each, paper bag)
Big box: 4 x dried organic Goji berries (250g each, paper bag)
Very sweet taste with a light aroma of dates and prunes; the texture is reminiscent of that of raisins
Naturally dried berries, without other additives, and not sulphited
We recommend consuming 10 to 20g per day, as is, in your smoothie bowl, cereals, yogurt or in a salad
We advise you to chew them well in order to rehydrate them in the mouth and to be able to get at the seeds where the amino acids are stored
You can keep your Goji berries for a year if you keep them in a cool, dry place away from light
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Miljömedveten
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Erfaren odlare
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Odlare 360
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Ekologiskt
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Liten Farm
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Familjeodling
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Besökare är välkomna
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Ytterligare analyser
Didier Vazel
My wife Line belongs to the fifth generation of winemakers on the Domaine de Brizé; while I am the son and grandson of a winemaker in the Bordeaux region. We chose to work in agriculture to be in contact with the "living" world and to perpetuate a family tradition. Choosing your plant, growing it on a terroir to obtain unique products with the qualities revealed by our know-how and above all sharing the pleasure of letting them be discovered are our daily motivations. Our beginnings, after our viticulture-oenology studies in Bordeaux, were devoted to the teaching of oenology in Line's case, and to the teaching of viticulture and the management of a winery for me. In 1992, we joined Line's family winery in Anjou. By partnering with her brother (a winemaker of the wines of the estate), Line takes care of the administrative and commercial part of the estate while I manage the vineyard. By observing the first effects of climate change in the early 2000s (repetitive spring frost on vines), we sought an alternative to growing vines more adapted to these new soil and climate conditions. That's how we started to take an interest in Goji berries. We met the breeder of a new French variety of Lycium barbarum (Goji), which had a more European taste and was resistant to diseases. It met our expectations and that is why in 2018, we created Le Jardin de Brizé on highly frost-prone vineyards. Since then, we have been growing *Lycium barbarum* in Anjou to offer fresh or dried berries with characteristics influenced by a wine-growing region where climatic constraints are strong. Together we divide up the daily tasks on our farm. Line, with her meticulousness and precision, takes care of the administrative tasks, the manual tasks related to the plant: pruning, handling and above all harvesting. She supervises and trains seasonal employees who discover this plant that is almost unknown in France. For my part, I take care of the entire technical part: plant management, water supply and mechanical soil maintenance. At the time of harvest, I focus on managing the dehydrators and marketing the fresh berries. Communication, marketing and research of new products are done by seeking synergies with local artisan processors. This search for collaboration has led us to contact CrowdFarming, which seems to us the right solution to allow people to discover our Goji berries and share the virtues of them with a greater number of people via the Internet, with ethics and efficiency that suit us. Before becoming Farmers, we were ourselves users of the platform. Above all, we appreciate the product/producer/territory relationship that gives a different flavour to the orange, avocado or mango that we eat. This is a sense of sharing that we also hope to create with our Goji berries.
Le Jardin de Brizé
The Jardin de Brizé is located on the vineyards of the Domaine de Brizé in the Pays de la Loire, at the gates of Angers and Saumur. In parallel with the family winery, my wife and I have chosen to create a separate structure. In homage to my father-in-law, we decided to call it the Jardin de Brizé; for it was precisely in this garden, in 1975, that my father-in-law began to cultivate small red fruits. The Jardin de Brizé has been certified organic farming since 2021. The activity is located on an area in geological conflict, that is to say that within a very small space there are very different terroirs. Throughout the wine-growing zone the annual water regime is low (less than 500 mm). Goji berries, on the other hand, require a minimum amount of water during specific vegetative periods. To do this, we have a borehole and carry out drip-controlled irrigation. We use less than 300m3 of water per hectare or about 10 litres per week per plant. In addition, in order to optimise water use, we switched to a fertilisation system in the irrigation system in one of the two plots to deal with difficult climatic episodes, such as heat waves. The Jardin de Brizé is spread across 7 hectares, of which 4 hectares are dedicated to the cultivation of Goji berries. Every other row is cultivated with green manures to ensure the vegetation cover of our soils and promote biodiversity. This allows us to control the proliferation of insects that could be potentially harmful to plants and attracts birds that feast on insects and our Goji berries! We use ORGANIC fertilisers not produced on the farm, from animal waste. We use them in a very localised way (about 750 kg per year and per hectare). Plant waste is crushed and spread on the ground. We don't have a compost area yet. This is on the cards, but we will not be able to do it in the Garden due to a sensitive stream below the farm. We are currently working with local stakeholders on the possibility of upgrading fruit that cannot be marketed as such for processing into vinegar, fruit for macerations, etc. As for the workforce, we are part of a group of employers that we created, 20 years ago, with other producers (wine growers, market gardeners, rose growers, breeders, etc.). This allows us to share between us the working time of one or more employees, paid according to the collective agreement. Thus we build work schedules for a dozen permanent employees and fifty seasonal workers that we regularly find on our farms. This organisation allows us to train teams and overcome mobility problems.
Teknisk information
Adress
Le Jardin de Brizé, Terranjou, FR
Altitud
50m
Team
1 woman and 1 man
Storlek
7ha
Odlingsteknik
Organic farming
Bevattning
Drip irrigation
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version: 0.73.0_20221201_170906