Planasa enters in the world of the endive in the year 1976. Nobody believed that in a dry and hot climate as it is that of the Riverside of Navarra this product could be given that is cultivated in humid climates and in the North of Europe.

After several fruitless years, we finally developed reliable production technology. The endive of Planasa is cultivated indoors, in forcing rooms using hydroponic processes. The result is small, beautiful vegetable, ivory white in color with a touch of yellow and a fresh, slightly bitter flavor.

It lacked the most important thing: consumer acceptance of a new product in Spain. Little by little the Spanish consumer eventually developed a taste for endive with its characteristic flavor and the multiple preparation possibilities that it offers.

Planasa has capacity to present the fresh endive in the market during the 365 days of the year.

CHEMICAL COMPOSITION AND ENERGY VALUES OF THE ENDIVE PER 100g.:

- Water 94,3%
- Proteins 0,7%
- Lipids 0,3%
- Soluble Glucids 3,2%
- Fiber 1,1%
- Minerals 0,4%