Bud Holland has again achieved the internationally recognized quality standard 'IFS Food Level 7 Higher Level' for next year. With a beautiful score of 98.10%, we are extremely proud and, moreover, grateful for everyone's efforts. Bud Holland customers can count on products of perfect quality every day of the year. The highly advanced ERP system also enables Bud Holland to guarantee the traceability and food safety of the products.

White garlic bulbs, yellow onions and limes are placed in the oven for 3 weeks and fermented through a carefully controlled heating process. Due to this fermentation process, the sugars and amino acids form melanoidin, which makes the products black and soft. The heating process releases more healthy antioxidants. Its soft, jelly-like texture and rich taste make it great to eat as an ingredient or simply as a healthy snack.

If everything goes according to plan, we will receive the first Clean Kiwis next Monday. The sizes are a bit disappointing this year, which means that we will not receive large sizes, but mainly the sizes 27, 30 and 33. Fortunately, the quality and taste are no less! Both the plant and the fruit of this kiwi variety are untreated.

"A few weeks ago we have expanded our range with rainbow radish and micro radish." says Wanja Engbergen. "These colorful radishes can really brighten up the plate and shelf and are very tasty. The radishes are sown and harvested by experienced people at our grower. Then the radishes are bunched by hand so that we can be sure that the quality is perfect and the radish arrives undamaged at our customers."

This week, kiwano's from New Zealand have arrived at the Bud Holland warehouse. It does not happen very often anymore that this exotic is flown in, because in general kiwanos are brought in from more nearby countries.

Many people love mango: delicious in ice cream, a smoothie or simply cut into cubes. Yet it often turns out to be difficult to cut this exotic fruit.

During the lockdown at the start of the Covid-19 crisis, Bud Holland was also left with a surplus of products and used this creatively to prevent our beautiful products from disappearing in the trash bin.

The question what exactly happened to those tomatoes from the Westland greenhouses that Jeroen Arkesteijn picked during his secondary school years, prompted him to choose a business administration study and to further delve into logistics,fruit and vegetables.

In mid-October, the first black figs came back on the market from Peru. They are gradually replacing Turkish Bursa figs in the European market as that season comes to an end. This ensures a limited supply of figs until mid-November. After that, Brazil will also come back on the scene.

Chilipepers zijn de hoeksteen van de Peruaanse keuken. Chef-koks gebruiken ze niet alleen om pit aan een gerecht te geven, maar ook om die typisch Peruaanse smaak te benadrukken. Peru heeft meer dan 300 verschillende soorten chilipepers.

For example, we have finger lime Pearls in our range in the December months. Finger lime pearls are the pulp of the finger lime and can best be described as citrus caviar.

The first seedless papayas from Israel arrived at BUD last Friday. "This is the only country that grows this product for the time being. The seedless papaya grows in the Arava area in the south / eastern part of Israel", says Stefan Warbout.

The Brazilian and Peruvian fig seasons began in early November, which was later than last year. “We had already been at it for a month at this time last year. Now we have just started”, says Edwin Janssen of Bud Holland.

At 3500 meters above sea level, indigenous communities in the high Peruvian Andes mountains have been able to withstand millennia of extreme weather.

3,077 exhibitors. 75,000 visitors. Airplanes, cars and busses full of enthusiastic fruit and vegetables and visitors from all over the world visit the Messe Berlin every year to provide themselves with an inspiration overdose, new contacts or to provide others with new ideas.

On March 20, the final signatures by HOCP vof and Bud Holland B.V. were placed at the offices of Triple Group in Maasdijk, for the transfer of 2.6 hectares building plot on Poortcamp in De Lier.

Chili peppers are the cornerstone of Peruvian cuisine. Chefs do not only use chilli peppers to give heat to a dish, but also to accentuate that typical Peruvian taste. Peru has more than 300 different types of chili peppers. They are commonly used in ceviche and they’re also great for salsas, chili and other fish dishes. We made a selection of the best and most tasteful!

Swaying coconut palms as far as the eye can see, stacks of shiny green coconuts and bins full of coconut 'houses'. In Thailand, green, young coconuts are stripped of their green bark to create a little white coconut "house". How does it work? We'll show you in this video!

Everyone who has ever made sweet potato fries, knows how hard it is to make them cripsy. Mushy sweet potato fries make us sad. Luckily, our sweet potato supplier in the USA knows the answer and is willing to share it with us! 🙂