“We have started as early as early April before, but in years with freezing temperatures, we could only begin at the end of April,” Leo continues. “That’s just how it is. We depend on the weather. If it’s cold, it’s cold, and if there are no asparagus, we can’t force it. It’s really a matter of waiting and seeing, but we do have to be increasingly mindful of extreme weather. Some years are very dry, while others are colder, warmer, or wetter—like last year. As growers, we have to prepare for this and adapt as best we can.”

Rainy years affect soil conditions
The grower acknowledges the challenges ahead but insists there is no reason for panic. “In general, we’ve noticed that the soil is a bit harder this season. When it rains now, the water lingers everywhere, which we haven’t seen as much in previous years. I believe this is a consequence of last year’s conditions. There is still residual water in the soil, which has affected its structure somewhat. However, this has not caused major issues yet. It’s still early March, so there’s no need for concern at this point. Still, it would be a relief if we could have three dry weeks now. That would lift my spirits—and those of many others eagerly waiting for the outdoor asparagus.”

Are many people already asking about the first open-field asparagus? “Yes, every year we get people asking about it as soon as the first greenhouse asparagus appears on store shelves. Some find greenhouse asparagus less flavorful and come straight to us as soon as they expect our first harvest. On the other hand, this is a shame because, despite the demand, we see that greenhouse asparagus is not selling as well. It’s perhaps understandable, as they may be a bit more expensive. But from what I hear, the quality is excellent, and for open-field asparagus, people will have to wait a while anyway.”

Labor challenges
As the grower from Kinrooi prepares for the new season, he sees increasing challenges in securing labor. “This season is proving very difficult. Belgium has had another wage indexation, which means we have to pay nearly 4% more in wages again. On top of that, we’re noticing that Polish workers, whom we mainly rely on, are finding it harder to obtain leave or are choosing not to. Many of them now have permanent jobs in Poland or receive better pay, so fewer are interested in coming to work in the rest of Europe. I spoke to a Dutch colleague in the soft fruit sector last week who is experiencing the same issue.”

Leo is unsure whether this trend will continue in the coming years. “For all we know, it could shift in the other direction soon. If you had asked me about this in 2010, I would have said I would never work with Polish workers again, simply because there was no enthusiasm at the time. But the following year, we suddenly had too many applications from workers wanting to come here. It all depends on Poland’s economy. If things are going well there, they stay. Should we start looking at mechanization instead? I don’t know. Despite extensive efforts in this area, I haven’t found any solution that fully meets my needs. I wouldn’t bet on it just yet, but maybe that will change soon.”

For more information:
Leo Henckens
Hoeve ‘t Bommesaarke
Kessenicherweg 27
3640 Kinrooi, Belgium
+32 494 87 17 91
carinesnijkers@telenet.be
www.aspergeskinrooi.be