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In August, it featured in WebMD’s list of “12 Powerhouse Vegetables You Should Be Eating”. And in December, a nutritionist listed it as one of “15 of the Healthiest Vegetables You Can Eat” in a Good Housekeeping article. Asparagus is even okay with the keto crowd, who welcome the fact it is filling, highly nutritious, and very low carb. Furthermore, it is also low in saturated fat, very low in cholesterol, fibre-rich and low-calorie to boot. A 100-gram serving of cooked, boiled, drained asparagus (hereafter referred to as cooked) delivers only 22 calories, with carbohydrates contributing two-thirds of that energy, protein just over a quarter and fat the remaining 8%. In terms of weight, the vast majority of asparagus – over 92% – is water, 2.4% is protein, and 0.2% is fat (total  lipids). While total carbohydrates account for 4.1%, 2% of that is fibre and just 1.3% simple sugars. Read on to find out what else makes this versatile vegetable so beneficial.

 Asparagus is packed with various vitamins and minerals   

     

Based on data from the U.S. Department of Agriculture (USDA) Nutrient Data Laboratory, a 100g cooked serving of this popular vegetable is an excellent source of Vitamin K, delivering 63% of the recommended daily value (DV). According to the UK National Health Service (NHS) website, Vitamin K refers to a group of fat-soluble vitamins that the body needs for blood clotting and helping wounds to heal, and there’s also some evidence it may help keep bones healthy. Asparagus is also high (37% DV) in folate (Vit B9), which the NHS says  helps the body form healthy red blood cells and reduces the risk of birth defects called neural tube defects in unborn babies. Folate, and other B group vitamins, play a role in maintaining a healthy blood level of homocysteine, high levels of which are associated with increased risk of heart attack and stroke. A 100g serve of asparagus also delivers 20% of the DV for Vitamin A, as well as 13% for Vitamin C, Thiamin (Vit B1) 11%, Riboflavin (Vit B2) 8%, Vitamin E (7%), Niacin (Vit B3) 5%, Vitamin B6 (4%) and Pantothenic Acid (2%). Vitamin C is just one of the factors in the antioxidant properties of asparagus. Antioxidants neutralise free radicals – the chemical by-products that harm cell membranes and damage DNA.

Asparagus also a good source of essential minerals

Cooked asparagus also makes a valuable contribution to the dietary intake of necessary minerals, providing 9% of the DV of Selenium, 8% each for Copper and Manganese, Potassium 6%, Iron and Phosphorus 5% each,  Zinc 4% Magnesium 3% and Calcium 2%.  The NHS says Selenium helps the immune system work properly, as well as in reproduction. It also helps prevent damage to cells and tissues. Potassium, meanwhile, can be of particular value to people with hypertension, given high dietary potassium is associated with a decrease in blood pressure, particularly in the presence of a high-sodium diet. The NHS says Potassium helps control the balance of fluids in the body – one of the reasons asparagus is often touted as an anti-bloating superfood – and also helps the heart muscle work properly. In regard to the minerals in asparagus, it’s interesting to note they are most concentrated in the upper sections of the spears.¹ It is also worth noting that green asparagus contains relatively higher nutritional components than white asparagus.²

Compounds with antioxidant & anticarcinogenic properties

Asparagus also contains a range of bioactives – compounds with actions in the body that may promote good health. Among these are flavonoids and other phenols which have been of particular interest to researchers for their antioxidant and potential anticarcinogenic properties. Rutin, an important flavonoid in asparagus,  is one of the best natural antioxidants, but it has low bioavailability. It is, however, used in food including as a preservative and stabiliser. Other flavonoids in asparagus include tannin, anthocyanin, quercetin and kaempferol. According to At WHFoods³, quercetin is one of the best-researched flavonoids in nutrition, and its intake has been linked to reduced risk of numerous cardiovascular diseases as well as other chronic health problems. A study in Japan found asparagus was the most important dietary source of quercetin (following onions) for people living near Hokkaido. Also found in asparagus are sulphur-containing compounds (S-compounds), one of which, Asparagusic acid, has been reported as being unique in asparagus and of strong interest for its pharmacological and flavour properties. (Some S-compounds have also been highlighted as being major contributors to the distinctive urine odour following asparagus consumption.)

Still much to learn about Asparagus

Asparagus also contains steroidal saponins, often associated with medicinal properties, including improving the health of rats on a high-cholesterol diet. These compounds are also linked to the characteristic bitter taste of asparagus. While this article spans benefits of eating asparagus spears, it’s worth remembering that  for centuries, other parts of the asparagus plant – such as roots and sprouts – have also been used in traditional medicine, particularly in Korea and China. There are even references to its use in ancient Greek and Roman times both for food and herbal medicines. And while A. officinalis is the commercial variety, various of the nearly 300 species in the genus Asparagus have been used for health reasons. Despite all this, there is still much to learn about the impact of asparagus on human physiology after ingestion and how best to store, cook and otherwise optimise its nutritional and flavour properties.

What Britain says about health & its asparagus

British asparagus is packed full of goodness, so not only are you getting a delicious vegetable but a healthy one too:

Eating asparagus promotes healthy bacteria in the large intestine and can help reduce bloating

Asparagus contains vitamin K, essential for healthy blood clotting

It is a rich source of vitamin C, which boosts your immune system

Asparagus is a mild diuretic and is believed to help detoxify the body

source: enjoyasparagus.com

 

 

 

 

 

 

 

L’asperge est un légume dont la respiration est particulièrement intense. Elle peut se déshydrater facilement ce qui entraine une perte de poids très rapide. La perte d’eau génère la formation de stries qui déclassent rapidement le produit. Ce produit fragile peut perdre très rapidement en qualité. Une botte d’asperge non emballée peut présenter en magasin des symptômes de déshydratation marquée dès le deuxième jour. L’intensité respiratoire peut être limitée en conservant le produit à basse température et/ou en modifiant l’atmosphère.

Ralentir le flétrissement et la coloration

L’emballage des bottes d’asperge avec du film polypropylène microperforé permet de créer une atmosphère modifiée, réduisant la concentration en oxygène dans le sachet, sachant que ce conditionnement permet d’augmenter la durée de vie en magasin de plusieurs jours. Les essais mis en place entre 2011 et 2015 par le CTIFL (1) sur asperge blanche avaient pour objectifs de réduire la perte de poids, de ralentir le flétrissement et la coloration des turions, tout en minimisant la formation de buée dans les sachets lors de leur mise sur l’étal, ceci sans que le préemballage ne modifie les aspects de texture et de goût. Ces essais ont permis de montrer que le préemballage, quelle que soit la perméabilité testée (non perforé, macro et microperforé) limite considérablement la perte de poids au cours d’une conservation au point de vente. De plus, ils ont permis de définir une gamme de perméabilité permettant de conserver les qualités visuelles des turions. Le choix de la perméabilité doit également permettre de maintenir la qualité organoleptique. Dans les conditions des différents essais, il apparaît que le conditionnement dans des sachets en polypropylène entraînerait une diminution de la perception du caractère sucré quelle que soit la perméabilité testée. La modalité non emballé est significativement perçue plus sucrée que les trois autres modalités, lorsque la simulation point de vente dure huit jours. En revanche, si la conservation au point de vente dure six jours, seule la modalité non perforé est significativement moins sucrée que les trois autres. Sur le caractère amer, qui vient en opposition du sucré, l’influence de l’emballage est également mise en évidence. Il y a une augmentation croissante de l’amertume perçue corrélée à la diminution de la perméabilité. La modalité non perforé est significativement plus amère que le produit frais. Pour le caractère croquant, le « classement » des modalités est le même : l’emballage le plus imperméable entraîne une perte de croquant. On constate également que le préemballage dans un film macroperforé entraîne une hausse du caractère croquant de manière significative.

Une perméabilité s’est avérée optimale

Pour le caractère fondant, qui vient en opposition du croquant, les conclusions vont dans le même sens : le produit frais est intermédiaire. Ainsi le préemballage dans un film macroperforé entraîne une perte du fondant (hausse du croquant constatée précédemment) et le préemballage dans un film imperméable entraîne une augmentation du fondant (baisse du croquant constatée précédemment). Concernant les caractères tendre et fibreux, on constate une logique d’opposition dans les classements des modalités. Ainsi, au cours de la conservation, les turions deviennent plus fibreux. Cette évolution est limitée par l’étanchéité croissante du film : la tendance est la même pour tous les  essais réalisés. Les nombreuses modalités testées mettent  en avant une gamme de perméabilités (de 3 μm²/cm² à plus de 12 μm²/cm²) qui, dans les conditions particulières  de ces essais (conditions de température de point de vente avec alternance jour/nuit), semblent être les mieux adaptées pour prolonger la conservation du produit avec une qualité acceptable (limitation du verdissement et de la perte de poids (0,5 à 1 %)). Ces essais montrent également les limites à partir desquelles on observe des défauts de conservation. Afin de garantir le maintien des critères organoleptiques (goût et texture), il est préférable d’éviter les perméabilités trop élevées comme celle testée via le film macroperforé. Ainsi, une perméabilité de l’ordre de 5 μm²/cm² s’est avérée optimale. Avec des températures plus basses, la conservation est encore prolongée avec un optimum à 2 °C. Cette température utilisée au stockage permet de prolonger la conservation du produit au-delà de 15 jours, toutefois elle parait très difficilement applicable sur le lieu de vente.

 

The interest of pre-packaged in reprieve

In France, studies carried out by CTIFL show that polypropylene sachets can significantly limit the asparagus weight loss and extend its shelf life at the point of sale. However, they can change certain taste criteria (sweetness, bitterness, crunchiness, etc.). But their use is in question due to the coming French regulation concerning the use of plastic packaging.

 

 

How has the pandemic affected your operations?

Andreas Löbke, Production Manager

For the 2020 season we had a shortage of about 25%, especially women from Poland who decided to stay with their families. We understood and respected their decisions. In March 2020, much of what was happening was new and unknown and presented us with some challenges. Due to the great commitment of our staff, we were able to implement all the necessary hygiene measures in a short time. Disinfectants were organised from various sources, masks were sewn at employees’ homes, the entire company premises were fenced off and guarded by a gatekeeper. We had 25% less production. But people who came working for us stayed for a longer period than usual, which helped. We have since learned to deal with the situation and have further tightened and improved our measures and hygiene standards. But the mutations with the higher infection rates worry us. In 2020, we had no infections on the farm. We hope that we will be able to do the same in 2021. We believe that customers are eagerly awaiting the first fresh asparagus and that sales in 2021 will be good.

How has it affected marketing, consumption and logistics?

None of our usual sales to gastronomy and canteen kitchen customers took place. Sales to food retailers worked well – but all on a lower base level. Our markets and our customer relationships have developed robustly, however. Consumers seemed to place more value on high-quality, fresh asparagus and ate a little more asparagus at home, maybe because they couldn’t go out to restaurants. Our exports, mainly to Scandinavia, have remained stable. Our logistics partners were able to deliver everything as agreed. Our own logistics also functioned reliably.

 

 

 

How has the pandemic affected your operations?

Will Teeuwen, Grower

Just before the 2020 asparagus season, we were hit with lockdowns and closed borders in Europe which meant a significant amount of those who had worked at Teboza in past years were unable to return. With enormous effort by everyone in our organisation, we were able to fill the gap, such as by deploying workers from other sectors. This year, we have been in close contact with our employees, and we took control of the entire process from local testing before departure, safe travel and safe accommodation. We have also set up a test and quarantine policy in collaboration with the government and our health and safety officer. We see that after one year away, many people are happy to work with us again and we expect we’ll have enough people to harvest and process every kilogram. The deployment of personnel from other sectors, small-scale accommodation, extra hygiene measures and more and small-scale transport have led to considerable additional costs in the past year, and will also lead to extra costs in the coming year and possibly the coming years.

How has it affected marketing, consumption and logistics?

As in most of Europe, in 2020 the catering industry was closed for almost all the asparagus season. As we expect a similar situation in 2021, our catering-related customers face another difficult year. However home consumption has been remarkably good and has offset the lower turnover. While sustainability in packaging has been an important theme in recent years, last year we saw that from a hygiene point of view, more asparagus was packed in plastic, such as flow packs and trays. We have not experienced any inconvenience with regard to the transport of our products to customers at home and abroad.

 

 

 

How has the pandemic affected your operations?

Mirco Zanelli, Commercial Director

The pandemic prompted Apofruit Group to adopt measures to protect its employees: the spaces dedicated to product processing have been expanded, additional specialist personnel have been recruited, processing lines have been equipped with safety devices such as plexiglass panels, and employees have been provided with protective masks in addition to normal PPE (gloves, caps and caps). In order to ensure the processing and marketing of the product, another processing line has been implemented at another of the group’s plants. While we have had more difficulties hiring workers for harvesting, the quality of our asparagus is unchanged, divided as always into: Extra (40%), 1st Category (50%) and baby asparagus (10%), while our acreage has grown to 240 ha for a total production of 1,000 tons. And due to a new specification, which also covers some new varieties, the production of Apofruit’s green Asparagus of Altedo PGI will be 30% higher this year on 2020.

How has it affected marketing, consumption and logistics?

Last year’s March-May lockdown reduced the purchase frequency for perishables like asparagus in favour of products with longer shelf life. This had a negative impact on the campaign in both supermarkets and general markets but was worse for food service. Overall, our output was not overly high and was well spread out over the period, allowing for more regular marketing and avoiding production peaks that can cause price drops. In Switzerland, Germany and the Netherlands, consumption decreased and the presence of local production also affected export volumes. On the logistics front, we have witnessed a slight increase in road transportation costs, mainly due to the initial uncertainty and lack of means.

 

 

 

Asparagus in France has enjoyed favourable technical and commercial dynamics over the past ten years. However, as the Covid crisis hit the last campaign rather hard, the French retail sector has rallied in support to promote asparagus consumption.

Organisational dynamics

Some consumers are discovering this vegetable for the first time, as revealed by Kantar panel figures. The number of French households buying asparagus increased by 11 percentage points in 2020, rising to 31% from a previously stable 20% since 2017. The challenge now is to maintain this momentum in 2021, an apparently achievable goal judging from the performance in the current campaign. French production is developing dynamically in different areas. In 2021, Planasa joined the National Association of Asparagus of France and entrusted the marketing of 700 tons of asparagus produced on 170 hectares to its new commercial partner Priméale. There has also been an increase in the production of green asparagus, particularly in the south of France and under cover. The National Association of Asparagus of France comprises seven member groups spread over the south-western basins (Copadax, Maisadour, Tutiac and Planasa Vignerons), the Loire Valley (Fleuron D’Anjou) and the south-east (Cofruid’oc and Arterris). Sales during the 2021 season are expected to exceed 6,000 tons of asparagus, with white and purple varieties dominating. The association accounts for around 30% of the estimated 20,000 tons of production in France, and its share is growing. It is estimated that the French consume about 28,000 tons of asparagus each year, which leaves room for imports, especially Spanish green asparagus which is sold at very competitive prices in relation to French production costs.

Forthcoming ban on plastic packaging

However, French asparagus holds a significant commercial advantage in the form of its French origin designation and its local distribution. Analyses of the market highlight the prominence of French product on supermarket shelves thanks to the numerous communication campaigns carried out by Asparagus de France in the media (radio, TV), at points of sale and on social networks. In France, asparagus is sold in a variety of packaging, in 4kg and 1 kg packages, in 0.5kg bunches and in 0.5kg flow-pack plastic bags. However, as of January 1, 2022, the AGEC Act (a law to tackle waste in the circular economy) will prohibit the use of plastic packaging for sales units of less than 1.5kg. Asparagus will be affected, but a waiver request has been made to extend the deadline to 2025. The asparagus industry is currently looking for solutions.

 

 

 

At Larrere farms we produce organic asparagus. Fully committed into a CSR approach, the respect of nature, soils and plants is essential for us.  Our family farms are located in the heart of Les Landes in France, which is an historical production basin for asparagus growing. In order to extend our production season and to offer to our customers asparagus from January, we started to grow asparagus in our farm BVLH which is located in Comporta in the Alentejo region in Portugal. We chose this region because it is an area which has some very unique geological and climatic conditions, similar to what he have in Les Landes.

In both of our farms, asparagus fields are very close from the Atlantic coast, around ten kilometres from the ocean, and are surrounded by pine forests. The soils are mainly made up of a very clear sand which is typical of those regions. Those soils allow us to cultivate a product of excellence with a strong flavour typicality and sweet aromatic notes.  Today Larrere Farms are already well established on local and French markets but we have the ambition to continue to develop exports by creating partnerships at European and International levels.