Six crops, one line.
A good rotation gives you variety and smaller quantities of each thing. That’s the agronomy working. It’s also why so much of what you grow leaves the farm raw. Our line changes between runs, so a single field is a viable production run rather than an awkward volume.
The variety that makes the field healthier makes the invoice smaller.
Beans fix nitrogen and break disease cycles. Heritage grain does things on marginal ground that modern varieties won’t. Both are good decisions in the ground and hard ones at the gate, because processing capacity is built around single crops and long runs.
So the einkorn goes for feed. The undersized beans go to compost. The rotation earns its keep agronomically and loses it commercially.
That’s the gap the station was built to close.
What we can take
Heritage wheat, spelt, emmer, einkorn. Veldbonen, lupin, chickpeas, borlotti and most Dutch-grown legumes. Produce that’s undersized, misshapen or cosmetically imperfect, because none of that matters once it’s flour or puree.
Dry goods only. If you need wet processing or a cold chain we’ll say so in the first call rather than three months in.
How it goes
01
Tell us what’s in the ground
A short call, then a feasibility view within the week. Whether it can be processed, how it’ll behave, and roughly what it costs per unit at the volume you’re thinking about. No charge, no obligation.
02
Development
We build the blend and the shape around your crop, and run trials until the texture, the cook time and the flavour hold. Expect two to three weeks and three to four rounds of samples.
03
First run
From 400 kg. Finished, packed, labelled, with the paperwork behind it.
04
Repeat runs
Scheduled around your harvest. Lead time 4 weeks.
What you need to bring
A crop. Grown, harvested and enough of it to make development worth doing.
Somewhere for it to go. We manufacture. We don’t distribute or sell on your behalf, though we’re glad to point you at people who do.
De Biesterhof
Wheat, spelt and fava beans. A high protein pasta designed for hospital catering and the university canteen at Radboud Nijmegen. 1,000 to 2,000 kg per order.
Tell us what’s in the ground.
A short call, then a feasibility view within the week.
A Maker Station in Rotterdam, making pasta from regenerative harvests.
Contact
Maasboulevard 100
3063 NS Rotterdam
The Netherlands
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