{"id":199,"date":"2022-02-12T16:03:26","date_gmt":"2022-02-12T15:03:26","guid":{"rendered":"http:\/\/ferme-hemeryck-duchateau.fr\/?page_id=199"},"modified":"2025-09-23T16:14:04","modified_gmt":"2025-09-23T14:14:04","slug":"les-endives","status":"publish","type":"page","link":"https:\/\/ferme-hemeryck-duchateau.fr\/index.php\/production\/les-endives\/","title":{"rendered":"Nos Endives"},"content":{"rendered":"
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Au c\u0153ur des Hauts-de-France, les endives sont de v\u00e9ritables rayons de soleil gr\u00e2ce aux extr\u00e9mit\u00e9s jaunes de leurs feuilles blanches.<\/span><\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n

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\u00ab <\/span> J\u2019ai commenc\u00e9 \u00e0 travailler \u00e0 l\u2019endiverie \u00e0 l\u2019\u00e2ge de 19 ans , en 1991.<\/em><\/p>\r\n

Au d\u00e9but j\u2019\u00e9tais sur la chaine de conditionnement : j\u2019ai appris tous les m\u00e9tiers : le cassage, l\u2019\u00e9pluchage, l\u2019emballage et le conditionnement.<\/em>\r\n  <\/span>Par la suite, je suis devenue responsable d\u2019\u00e9quipe.<\/em><\/p>\r\n

De fil<\/em> <\/span>\r\n en aiguille, \u00e9tant le contact avec les clients, je me suis occup\u00e9e de la vente de notre production.<\/em>\r\n <\/p>\r\n

En 2013, le responsable de la salle de for\u00e7age est d\u00e9c\u00e9d\u00e9. Je l\u2019ai remplac\u00e9 et j\u2019ai d\u00fb apprendre \u00e0 faire pousser des salades. J\u2019ai tout appris \u00ab sur le tas \u00bb.<\/em><\/p>\r\n

Aujourd\u2019hui, c\u2019est ma passion! j\u2019y pense tout le temps car la pousse ne s\u2019arr\u00eate pas : tous les jours j\u2019engage la production en fonction des ventes. J\u2019observe la pousse dans les salles et je dois adapter quotidiennement la temp\u00e9rature et l\u2019apport en eau en fonction des vari\u00e9t\u00e9s et aussi du climat ext\u00e9rieur : l\u2019endive est un produit vivant. Il n\u2019y a pas de recette magique. J\u2019essaie de ma\u00eetriser tous les param\u00e8tres et m\u2019oblige \u00e0 me remettre sans arr\u00eat en question : j\u2019apprends en permanence. J\u2019aime quand les r\u00e9sultats sont au rendez-vous !\u00a0\u00bb<\/em>\r\n  <\/span>\r\n <\/p>\r\n

\ufeff<\/span>Christine Warin est responsable de la production dans notre endiverie <\/span>\r\n <\/p>\r\n

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L\u2019 endive est une production tr\u00e8s technique :<\/h2>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n
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R\u00e9sumons : <\/p>\r\n <\/div>\r\n <\/div>\r\n

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source : CTIFL<\/span><\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n

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Une production en 4 \u00e9tapes : <\/h4>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n
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1- En mai des graines sont sem\u00e9es dans les champs. Une racine se d\u00e9veloppe sous terre comme pour les carottes ou les betteraves.<\/span><\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n

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source : itab.asso.fr<\/span><\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n

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2- En novembre, les racines sont arrach\u00e9es. Elles sont conserv\u00e9es en chambre froide afin d\u2019\u00e9taler la p\u00e9riode de production de l\u2019endive sur toute l\u2019ann\u00e9e.<\/span><\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n

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3- L\u2019\u00e9tape suivante est appel\u00e9e le for\u00e7age. Nous repiquons les racines \u00e9troitement serr\u00e9es les unes contre les autres, ce qui va contribuer \u00e0 leur forme caract\u00e9ristique. Elles sont plac\u00e9es, dans l\u2019obscurit\u00e9 pendant 21 jours, dans des bacs o\u00f9 circule de l\u2019eau enrichie en vitamines et sels min\u00e9raux et maintenues \u00e0 une temp\u00e9rature constante. Le  bourgeon va se d\u00e9velopper  et devenir  la fameuse endive.<\/span><\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n

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4- Arriv\u00e9es \u00e0 maturit\u00e9, ces endives sont cass\u00e9es c\u2019est \u00e0 dire que l\u2019on s\u00e9pare la racine de la salade. L\u2019endive est ensuite m\u00e9ticuleusement \u00e9pluch\u00e9e, calibr\u00e9e puis conditionn\u00e9e \u00e0 la main par notre \u00e9quipe.<\/span><\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n

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Les \u00e9tapes du repiquage, de l’\u00e9pluchage, de l’emballage et du conditionnment sont pr\u00e9sent\u00e9es dans les vid\u00e9os suivantes.<\/p>\r\n

Nous recrutons r\u00e9guli\u00e8rement du personnel pour accomplir ces missions, n’h\u00e9sitez pas \u00e0 postuler : en cliquant\r\n ici<\/a>\r\n <\/p>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n <\/div>\r\n

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