Market gardeners at Avépozo and Kagomé, on the coast east of Lomé, grow parsley all year thanks to borehole irrigation. We supply both kinds your customers ask for:
- Flat-leaf parsley: smooth, deep-green leaves with the stronger flavour. The cook’s choice for sauces, marinades, tabbouleh, chimichurri and West African stews.
- Curly parsley: tightly frilled, bright-green leaves with a milder taste. Used for garnish and salads, and it looks good on a retail shelf.
Bunches weigh about 100 g.
How we supply it:
- Cut early in the morning, tied by hand and pre-cooled right after harvest.
- Packed in lined boxes of 2 kg or 5 kg, or by the pallet of 100 kg (50 × 2 kg boxes).
- Kept at 0–4 °C with high humidity. Fresh herbs are very perishable, so we ship them only by air freight, with an unbroken cold chain.
Every lot is traceable to the farm.
Tell us which parsley your customers prefer.
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