Berrico Newsletter nr. 6, winter 2013

Page 1

FOOD FOR THOUGHT

nr.

6

winter 2013

The art of co-making. This newsletter is dedicated to co-making. The theme, therefore, is collaboration. Why? Because we live in times of such complex techniques and processes that almost no-one has a complete overview of more than one field. This is the age of the specialists. Another reason is that we are facing a tough economy. In bleak economic times there is more room to search for new possibilities, markets and alliances. During boom times companies are less mobile, more conservative. When the tide is against us, we are more alert for new opportunities, less likely to avoid new contacts or ways of collaborating, possibly even looking out for them more readily. Berrico FoodCompany is not a producer of end products. We are a typical co-maker, an enabler. And to an extent we are a co-creator: we like searching for new paths, surprising possibilities, unknown recipes. We like thinking along with you. That, in essence, is what this newsletter is about. Enjoy the read! Response?

Read on‌ Trends, organic foods are hot, as is regional production, collaboration on numerous fronts. Organic or not organic? Scientist Louise Fresco wrote a book about it that ruffled many feathers. Bees. Useful? They are essential to life! And speaking of collaboration... CO-2 Footprint, cutting CO-2 emissions? A method surprisingly different to what you would expect. BioFach, big, bigger, biggest. We are there. Get your goat, the diverse, original range which generates global success for De JongCheese. Collaboration. Berrico and the Canadian Fruit d’Or are a true partnership. Cranberries Rock, cranberries, swinging, in this case the Irish way.


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