Peruvian asparagus producers are embarking on plans to make their spear tipped vegetable a year-round favourite and are hoping that they can reap the benefits of another successful UK season. But rather than compete directly with domestic output, Peru wants to become an even firmer favourite when UK production is out of the market.
Leading producer Agrokasa claims to be responsible for more than 40 per cent of Peruvian asparagus shipments to the UK. The company grows the varieties UC157-F1 and Atlas and notes that a number of producers are shifting their focus away from their traditional market, the US, and are setting their sights on the UK.
“The UK is a strong, stable, delicate, sophisticated and very demanding market,” says Agrokasa’s Jose Chlimper. “We see our commercial relationships as long lasting partnerships.”
As there are no direct flights between Lima and London , asparagus is sent via US cities. “We mainly use Atlanta as a transit airport but both Atlanta and Heathrow are slow and expensive, so we need to begin with the very best produce and the best packing material, to keep it fresh throughout the journey,” Chlimper explains.
Agrokasa is keen to compete with the best and believes that the UK will offer ample opportunities to do so. Furthermore, Climper notes that during May and June, UK consumption grows significantly and this helps the entire sector. “We think this growth trend will be sustained,” he says.
Agrokasa supplies Midifruit, which imports the brands La Catalina, Santa Rita, San Marcos and Carlos V. According to Midifruit’s Philippe Augier, UC157 is the main Peruvian asparagus variety. This meets the majority of the requirements of the global market because of its shape and colour. However, he claims it lacks yield and large sizes, such as Extra Large and Jumbo.
“Because of this slight ‘deficiency’ and with the ever present economic need to increase yields, other varieties are making an appearance such as Atlas, Giant and other numbered trials,” he explains.
Midifruit, which still supplies Peruvian asparagus when UK product is in season, notes that demand is stronger during some months than others. Peruvian consumption peaks around July and August when European production exits the market and levels out in August/September. Demand starts rising again in early October through to the Christmas peak.
Augier believes that opportunities for Peruvian asparagus are almost endless. “The UK is a voracious consumer of asparagus all year round and the general feeling is that the trend will carry on increasing, especially on the back of very popular promotional activities in the UK,” he notes.
Indeed, according to a UK-based importer who preferred to remain nameless, recent promotional campaigns highlighting domestic production had a beneficial impact on other asparagus sales, especially in the first two weeks after the UK season ended.
“It is likely that the base sale level will be higher than prior to the UK season,” he predicts, adding that like most imports, Peruvian asparagus gets a bad press when compared to UK production.
He points out that it needn’t be this way. UK asparagus has a short season of 10 weeks and Peru offers consistent good quality product when UK supplies are non-existent.
“Peruvian asparagus grows in a much warmer climate so it does not have the depth of flavour of UK asparagus but it does offer a consistent flavour throughout the season,” he says.
Importers are keen to stress the versatility of Peruvian asparagus and driving consumption and repeat purchases remain key priorities. The country exported more than 72,000 tonnes last year and shipments are expected to rise in 2005.
UK retailers are also expected to help bolster the deal. “The current trend is for all products to be on shelf year-round, so this puts Peru in a very strong position,” says Jamie Petchell of Hargreaves Plants.
Peru as an asparagus producer is unique. “No other country in the world has yet managed to develop a system of production that enables it to harvest crop 365 days a year,” says Petchell, who supplies seeds to Peruvian growers (see box).
He notes that Peru has a climate like no other country. Coupled with this exists a large pool of local labour. In addition, a harvest, post-harvest and distribution system has been developed that includes extensive cold storage at Lima airport, keeping the product in very good condition regardless of its final destination.
Augier believes that those in the industry need to help the consumer to discover other easier and faster ways to enjoy asparagus. It would also be beneficial to take away the luxury and special occasion tag from the product.
Another option would be to encourage the catering sector to serve up a thinner size such as Large as opposed to Extra Large and Jumbo. Better availability of this size should be reflected in a cheaper price which would encourage more eateries to offer it.
“The challenge is to encourage the catering sector and the final consumer to include asparagus in more dishes and to try out other ways of consuming it,” Augier says.
“One of my greatest frustrations is that an infinitely small number of consumers in the UK have ever tried eating asparagus pan fried in a drizzle of olive oil then sprinkled with sea salt,” he explains. “It takes literally seconds to prepare and gives a simple, very tasty alternative to all the old tried-and-tested steamed or boiled with hollandaise versions. It should be heavily promoted as the simplicity of the recipe could increase consumption dramatically.”
Currently, the main challenges for Peruvian shippers are the cost of air freight and security surcharges. Factor in a strengthening dollar and this makes the cost of imports very expensive, says a leading UK importer.
According to Augier, adverse freight and currency rates have affected the business but exporters are the most affected as costs have risen through more expensive dollar purchases of fertilisers and technical equipment. The situation is exacerbated by a fall in revenue when the dollar strengthens.
“With time this could sound the death knell for those exporters who do not offer the service and quality that allows for the added value to maximise returns,” Augier says. “It is the same story across the whole industry - the strong will become stronger and the weak will fall by the wayside.”
Agrokasa notes that improvements in seafreight technology could bolster the Peruvian industry. “We don’t plan to use it in the near future, but if it keeps improving we may shift to it,” Chlimper says.
In the meantime, shippers may be just about willing to stomach the high freight costs and take a chance on a growing industry. Particularly as Peruvian asparagus still has very low penetration and according to one importer, is growing at 30 per cent a year in the UK - encouraging figures that are bound to attract producers looking to make serious gains.
AI FEEDS PERUVIANS WITH SEEDS OF FUTURE
Hargreaves Plants, in conjunction with its sister company, Asparagus International, supplies seed to around 10 of Peru’s largest asparagus growers.
“The growers are located in the main asparagus areas along the coast, from Trujillo in the north to Ica in the south,” says Jamie Petchell of Hargreaves Plants. “The main variety we handle is Pacific Purple.”
Asparagus varieties originating from New Zealand, Canada and Italy are also undergoing large scale trials.
In addition, Asparagus International is looking extensively at varieties from the US University of Rutgers breeding programme. “The main variety at the moment is Jersey King as it’s one most suited to both white and green production,” says Asparagus International’s Peter Knight.
Trials are also being conducted on two other commercial varieties, Jersey Giant and Jersey Knight.
There are also several numbered breeding lines, including some purple material. Several of these are being multiplied to commercial seed quantities with the aim of a 2007/08 release.
“Two in particular are showing in trials around the world (in very different climates) to be adaptable, have significant yield advantages and very high percentages of Class I spears, over current available varieties from all major breeding programmes,” Knight says.
According to Asparagus International, demand has increased for new and improved varieties as growers seek alternatives and advantages over the widely grown and ‘almost mono-cropped’ UC157.
Educating the public on how to prepare asparagus would be an ideal starting point, Knight believes. “Purple asparagus with its’ added health benefits is also a possibility.”
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