Since we had no agricultural or agri-food skills, in 2013 we turned to the UniLaSalle Institute in Beauvais, a large school that trains agricultural engineers.The conclusions of the first report were not optimistic: in 25 years, watercress production in Picardy had been divided by three. Why did this happen ? Firstly, because of a lack of innovation in production methods, but also in the product itself, as fresh watercress is not adapted to modern lifestyles.
Indeed, this precious plant is fragile: the bunch bought at the market turns yellow after three days and is hardly usable anymore.
However, we PERSISTED and in 2014, following a new study that convinced us of the many virtues of watercress, we decided to embark on the watercress adventure.
Our goal? Find a solution to consume watercress differently!