Berliner Sprossenmanufaktur

Berliner BIO Zwiebelsprossen, Schale

Experts at Work

As is well known, sprouts can also be grown on the windowsill. However, consistently high quality and food-hygienically professional production require a different approach.

Klaus Schacherer, a graduate agricultural engineer specializing in plant cultivation, is the founder of Sprossenmanufaktur and responsible for production. Temperature and humidity in our production room are optimally controlled, and growth is continuously monitored.

This way, you always receive healthy, strong sprouts that stay fresh for a long time. We also offer varieties that taste and look great, but are difficult to produce and therefore rarely available in stores.

With Wolfgang Funkhauser, a business economist for hotel and catering, our customers from retail and gastronomy have an expert contact person. We value a personal connection with our customers and are happy to accommodate your special requests.

Only Fresh Sprouts Are Good Sprouts

Because only then do they taste juicy and crunchy and retain their appetizing appearance. Storage also reduces the nutritionally valuable ingredients.

Therefore, we do not produce for stock, but always "just in time" for you.

Ecology and Hygiene

We are a member of the Bioland cultivation association and are organic-certified according to the EU Organic Regulation. We exclusively use seeds from organic farming and pay attention to environmentally friendly cultivation methods. Independent control bodies regularly check compliance with the EU Organic Regulation and the Bioland cultivation guidelines. Our seeds and sprouts are regularly examined according to EU regulations and microbiologically.

A Berlin Plant

Sprossenmanufaktur always produces fresh for its customers in Berlin-Friedrichshain.