Beetroot

On the sandy coastal strip east of Lomé, around Avépozo and Kagomé, market gardeners water their beds from boreholes and grow beetroot all year round, even in the off-season. The result is a steady supply of firm, deep-red roots with an earthy sweetness.

The roots are lifted, their leaves cut, and they are washed and graded by size: about 150 g for medium and 250 g for large beetroot.

How we supply them:

• Topped, washed, dried and sorted by size.
• Packed in breathable, perforated sacks of 10 kg or 25 kg, or by the pallet of 1 tonne (40 × 25 kg).
• Kept at 0–4 °C and high humidity, where they stay firm for months, so they travel well by refrigerated container.

Every lot is traceable to the farm.

Roast, boil or pickle them, grate them raw into salads, or press them into juice. Beetroot is also a natural colouring for food processors.

Order by the sack online, or write to us for larger tonnages.