Since April, Ron van der Zwet is growing sopropo, also known as bitter gourd in a greenhouse in Almere. The former rose breeder is managing allotment gardens in greenhouses since seven years, where several customers from Suriname are growing sopropo. When he came into contact with Ontwikkelingsmaatschappij Flevoland, who is researching the positive medical properties of sopropo, the plan arose to grow the vegetable themselves.
Market promotion
The first sopropo was harvested at the end of May. Part of the harvest is sold in the store of Onze Volkstuinen. What remains, is preserved. "They are pickled or dried, so we can also sell sopropo in winter. Cost price calculation for the fresh product is still difficult. I am not sure how many kilos I will harvest this season. On the one hand, I try to have as much production as possible to keep the cost price as low as possible, on the other hand, I have to find enough sales channels." Introducing the exotic brother of the cucumber to the market is a great challenge according to Ron. "We are present at markets to promote the product. I am also looking for parties who want to include the Dutch sopropo in their assortment."
Parasitic plant contained
Ron did not have room in his own greenhouse for cultivating sopropo, and rented a 4,000 m2 greenhouse close by. 'The sopropo is a real parasitic plant. Traditional cultivation by sending the plant upwards with crop wire is not an option. In no time, it will grow through the ventilation windows and you can harvest outside. Therefore we have built a separate cultivation system, comparable to a grape greenhouse, so the plants will have nothing to hang on to. It also makes harvesting easier, because the fruits are hanging downwards."
Cold greenhouse
There is no heating in the greenhouse and there is no screen canvas. The high temperatures of recent days are not a problem for the tropical sopropo plant. "We have to make use of nature. In a greenhouse, with its more constant climate, you probably will have a higher production, but for me it is important to first master this cultivation."
Not 200 hectare
By cultivating sopropo on this scale, Ron can be called a pioneer in the Netherlands. "A fair number of other vegetables from Surinam are grown, and I see potential for the future. Certainly if the cultivation knowledge keeps developing and retail sees business in it. It will not become 200 hectare, but as sopropo is used in various kitchens, there certainly is a market for it."
For more information:
Onze volkstuinen
Hugo de Vriesweg 10
1331 AJ Almere
06-51 52 65 86
info@onzevolkstuinen.nl
www.onzevolkstuinen.nl