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Salad


At Bonduelle, the ready-to-eat salads are available all year round, and in order to do so our producer partners harvest salads every day. We have defined two large production areas—Northern Europe for the summer and the south for the winter. Our producer partners grow a wide variety of salads, of different shapes, sizes, textures and colours: lettuce, lollo rosso lettuce, iceberg, rocket, etc.

We use two cultivation methods depending on the lettuce variety:

  • lettuce sown in a nursery then planted in a field after a few weeks direct 
  • seeding method for baby leaf and lamb's lettuce

Step by step

Plot listing

Variety choice

Check plantation-seeding
schedule

Soil preparation

At the start of the cycle, to ensure proper growth, the farmer prepares the soil by creating a bed with a loose surface. He then adapts the planting density according to the different lettuce families: the planting is closer together (25 cm between plants) for smaller lettuces such as oak leaf lettuce, for example, and planting is further apart for larger lettuces such as escaroles.

Planting and sowing

The first seeding begins at the end of December for harvesting in May and continues through to the end of July for the last harvests in late October. For the winter, seeding begins in mid-August until April

Crop monitoring

Between the planting date and the harvesting date, the number of the days varies depending on the season: from 6 weeks in summer to 23 weeks in winter, or thereabouts, for an adult lettuce

Harvest

Once mature, the lettuces are harvested and transported as quickly as possible to our production units.

The agricultural manager is also involved in the choice of varieties - he chooses the seeds that will give the best tonnage per hectare, and that will provide the best resistance to disease, especially mildew


Tip

Lettuces prefer heavy soils, with a good water reserve. The roots must be constantly supplied with water: this drastically reduces the appearance of tipburn on the leaves

For Bonduelle, the preservation of natural resources is a priority concern in terms of its sustainable development approach. The group strives to reduce its water consumption at every stage of the vegetable's life cycle

Come and discover the manufacturing process of ready-to-eat salads

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