Citrouille

Our pumpkins are grown during the rainy season by partner farmers in central and southern Togo. They are local moschata-type pumpkins, the same family as butternut: a tough skin, thick deep-orange flesh with very little fibre, and a sweet, nutty flavour that holds up well in cooking.

We leave the fruit on the vine until fully mature, then cure it in the sun for about ten days. Curing hardens the skin and heals small scratches, which is what lets a pumpkin keep for months instead of weeks.

How we supply them:

• Two sizes, about 3 kg and 5 kg per pumpkin. Butternut types available on request.
• Three lot formats: basket (20 kg), crate (50 kg) and pallet (200 kg).
• Stored and shipped at 10–13 °C and 50–70 % humidity, where cured pumpkins keep 2 to 3 months. Sea freight works well.

Pumpkin is a favourite for soups, purees, West African stews, pies and baking, and for processors making baby food or frozen cubes. Every lot is traceable to the farm.

Order by the pallet, or write to us for a container load. We confirm volumes before each harvest.