Ulrich, since when have you been cultivating your apple orchards and vineyards according to organic guidelines?
The conversion to organic farming was made by my father in 1996. In addition to growing various apple varieties, we also produce organic wines – two of which are made from fungus-resistant grape varieties. With this variety in apples, we aim to stay in tune with the times and adapt our offer to the market, because standing still is not an option in this business.
Has the organic market become more difficult?
Yes, because while the supply has increased, the willingness to pay a fair price for organic products hasn’t necessarily followed. Whether apples, avocados or chocolate: we should inform ourselves more deeply about products. People often have an idea of how something should look or taste – but that idea rarely matches its natural traits. You can’t see the essence just by the outside – to understand it, you have to look deeper. That applies to food just as it does to people.
What added value does organic farming bring?
For me, the benefits lie in a gentler approach to nature and in the alternative execution of certain tasks – such as mechanical maintenance of the green strips and undergrowth. The aim is not to stress natural systems, but to leave them as undisturbed as possible – even when the conditions given by nature don’t align with our expectations or ideal scenarios.
