Although the history of Koppert Cress goes back to 1987, the major growth and success were initiated when Rob Baan took over the company in July 2002. Rob not only changed the name of the company to ‘Koppert Cress’, he also had a vision and a drive to do things differently. With a long experience as a professional traveller, Rob came into contact with many cultures, ingredients and food habits. Being a passionate home-cooking chef himself, he was able to link his business knowledge from the seed industry with the culinary treasures he encountered on his travels.

Koppert Cress specializes in cresses; seedlings of unique plants, which each have their own specific effect on the senses. Flavour, fragrance, feel or presentation, there is a cress for all. And the assortment is widening. Every year at least one new item is added to the collection of Micro-vegetables. A collection, which is presented as ‘Architecture Aromatique’.

Cooking

Koppert Cress

Koppert Cress' headquarters in Monster, Netherlands

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People (3)

Rob Baan

Dorothea Claessen

Eric van der Graaff

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