A kitchen essential

The bean sprout is a vegetable highly prized in Asian culture. Consumed for over 5,000 years, it is known for its crunchy texture, freshness, and remarkable versatility in the kitchen.

It can be enjoyed raw or cooked and pairs perfectly with salads, meal bowls, wraps, sandwiches, soups, and stir-fries.

How our bean sprouts grow

1. Seeding:
2. The mung bean seed is cleaned, then soaked in water to naturally trigger the germination process.
3. The soaked seeds are then poured into a large bin that will spend a week in the germination room.
4. Germination:
   1. Temperature, humidity, and air circulation are precisely controlled in the germination room.
   1. The room is kept dark so the bean sprout retains its white colour. A completely dark environment prevents the activation of chlorophyll, which would turn the sprout green.
   1. Our seed bins are watered several times a day.
5. Growth: Over the following days, the seed draws on its natural reserves to produce a young sprout that is white, tender, and crunchy. No soil is used during the process: water, air, and a carefully controlled environment are all it takes to support its development.
6. Harvest and cooling:

At harvest, the bean sprouts are washed to remove seed hulls and residual roots.

They are then rapidly cooled to slow their biological activity and preserve their freshness.

This step is essential, since bean sprouts remain living plants even after harvest. Strict maintenance of the cold chain preserves their crunchy texture, appearance, and quality all the way to the consumer.

• Distribution:

Once packaged, they are distributed quickly to guarantee maximum freshness. Our bean sprouts are harvested and delivered 6 days a week!