Based on the Palermo RZ variety, Sweet Palermo is a sweet red pointed pepper which was initially produced in just a handful of locations but which is now available worldwide. “The strength of this new ‘taste sensation’ lies in the fact that we have a red and a yellow version in our range, both with the same distinct Sweet Palermo characteristics,” says Jan Doldersum. “Consumers love the exceptionally sweet flavour, plus the versatility that Sweet Palermo offers them. It’s a real all-rounder in the kitchen since it’s perfect for grilling as well as being a delicious ingredient in fresh salads.”

Meanwhile, Sweet Palermo is popular among growers too because of its long shelf life, high yield and high brix value; on average, its brix score is 1 to 2 points higher than a standard blocky pepper. “Palermo RZ has built up a good reputation over the years and Sweet Palermo now enables us to strengthen that even further. Moreover, various consumer studies have revealed that flavour is the primary factor in shoppers’ buying decisions for fruit and vegetables. Sweet Palermo fits perfectly into that trend.”

In Berlin, Rijk Zwaan is also presenting its ‘Sensational’ product lines: Flavours, Snacks and Ingredients. These product lines address a number of important trends within the vegetable category, including snack vegetables and taste. Rijk Zwaan is launching the fourth product line in this series at Fruit Logistica: Sensational Traditions, which offers a carefully selected range of vegetable varieties which combine the essence of tradition and authenticity with today’s quality demands.

Another highlight on the vegetable breeding company’s stand at Fruit Logistica is hydroponic lettuce. Reflecting continual innovation within lettuce production and presentation, Rijk Zwaan is demonstrating a striking new retail display including the relevant product range. 

Fruit Logistica is the world’s largest trade fair for fruit and vegetables and is being held this year from 4-6 February. Rijk Zwaan can be found in Hall 1.2, Stand B-22.