STAGE 1

The first stage involves growing a root (which resembles a Turnip) from seed in the paddocks. On top of the root and above the ground, lush green leaves are produced. After approximately 5 months, these roots are harvested, graded and cool-stored.

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In the Mediterranean area, in early history, it was these green leaves that were eaten as a salad vegetable by the early Egyptians, Greeks and Romans, with the taste being fresh, but slightly bitter. The root too was often used - as a medicament and potion. In this way, 'chicory' coffee first appeared around the year 1775. This was prepared by roasting the roots.

STAGE 2

The second stage involves taking the roots out of cool storage, setting them up in special growing trays and stacking them in the Hydroponic rooms. The temperature and water quality in these rooms is strictly controlled, with no growth additives or pesticides required in this stage of production. After four weeks in hydroponics, the root has produced clean white heads that are ready to be picked, packed and dispatched.

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In the past the means of producing the actual Witlof or 'white leaf' from the roots was to put the roots into large pits under the earth, and to keep dark. After a period of time the new white leaves form the characteristic tapered white head at the top of the root, without chemical or forcing means of any kind. However, this method is not as hygienic and practical as the hydroponic technique.