The season for our Greek mini Modellino water melons is approaching! So, a good time to pick up a few recipes to try out this year. How practical it is that blogger Corinna Frei has several fantastic water melon recipes ready on her Schüsselglück food blog.
Nearly 5000 farming families, around 450 employees and one vision that unites them all: creating value in Kenya. Sounds like gebana? Not quite.
We're selling organic asparagus grown by Beate Mayer and Sepp Keil again this year. Border closings and travel restrictions nearly made it impossible. Not everyone is pleased that the restrictions have been lifted.
The coronavirus crisis has us firmly in its grip. At gebana, the virus has affected us in different ways. We’re working from home, direct shipping sales have increased, and in the South, a reduced number of people are working in processing, for safety reasons. Each day, we adapt to the situation and try to make the best of it.
Burkina Faso's healthcare system has been weak for years. Right now, no one knows how this system will cope with the coronavirus. But there's still some good news.
People always want to know: "What do I do with 13 kilos of oranges?" We just shake our heads and smile, because we all know that those 13 kilos will be gone in a flash. But if you actually find this amount to be a lot, you might want to try this recipe from one of our customers, Peter Schneider. It also works with other citrus fruits.
Bananas are always the same shade of yellow. That’s a shame, because we’re missing out on a lot of flavour. But with a bit of know-how, we'll never have to be bored by yellow again.
The Greek organic kiwis can be kept for two to three months when stored properly. A customer sent us a recipe for giving the kiwis an even longer shelf life. We tried out the recipe and found it so good we’d like to share it with you.
For gebana Togo a successful year is slowly coming to an end. During this year, gebana Togo worked with more female farmers than ever before and acquired some new exciting customers. A new EU regulation might have had something to do with the latter.
Our customer Ursula M. makes this delicious vegan mozzarella using ground cashew nuts from gebana Burkina Faso.
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