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Eferdinger delicacies

Upper Austria’s leading vegetable-growing region

The Eferdinger Becken is one of Austria’s leading vegetable-growing regions and enjoys one of the warmest climates in Upper Austria. The average annual temperature is 8.5°C, with a comparatively high number of days above 5°C.

Its sandy, fertile soils and favourable climate provide ideal growing conditions for more than 70 different types of vegetables, particularly cabbage varieties, lettuces, cucumbers and root crops. Upper Austrian farmers lead the Austrian market in the production of cabbage, broccoli, head and iceberg lettuce, field and pickling cucumbers, as well as beetroot.

Agriculture has shaped the Eferdinger Becken for generations, combining tradition, fertile land and extensive farming expertise. These locally grown ingredients form the foundation of the taste and quality of our products. Carefully tended and harvested by experienced farmers, they travel only short distances from the fields directly to efko.

At efko, we carefully process these ingredients and turn them into products you can rely on. Close partnerships with local farmers, short distances and responsible practices help us maintain the high standards that set our products apart. When you choose efko, you can be sure you are choosing the very best. We are committed to this promise every single day.

Landschaft

Gherkins - from field into jar

It takes around 40 days from planting the seedlings to the first harvest. It all starts with preparing the soil, installing drip irrigation and covering the field with mulch film. Small openings are made in the film at regular intervals for the seedlings to be planted. Cucumbers need plenty of water, and drip irrigation delivers it exactly where it is needed while using water efficiently.

Once the plants begin to flower, the first tiny cucumbers appear within three to five days. Growing up to three centimetres a day, they are ready to harvest just two days later. As cucumber plants continue to flower throughout the season, new cucumbers are constantly developing. From mid-June to early September, the fields can therefore be harvested every three days.

Harvesting is done with the help of a special cucumber harvester pulled slowly across the field by a tractor. Harvest workers lie on platforms close to the ground and carefully pick each cucumber by hand. Once the trailer is full, the freshly harvested cucumbers are taken straight to efko for further processing. Keeping the time between field and factory as short as possible helps to preserve their characteristic crunch.

The freshly harvested cucumbers arrive at efko where they are weighed and sorted by size. They are then thoroughly washed and inspected on a sorting conveyor belt where any damaged cucumbers are removed. The selected cucumbers are filled into jars and covered with a seasoned vinegar brine. Once sealed, the jars are pasteurised by heating them to at least 78°C. Then the jars are cooled to 28°C bevore the labels applied. As a final quality check, each jar passes through a scanner before being stacked on pallets and prepared for delivery.

Freshly harvested cucumbers cannot be stored. This is why processing fresh cucumbers is particularly challenging, as the entire harvest needs to be filled into jars within just a few weeks.

Sustainability at efko
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Krautfeld aus der Eferdinger Gemüseregion

White cabbage

White cabbage is an essential ingredient in many of our products. Depending on the weather, planting takes place between mid-April and the end of May, with around 25,000 to 30,000 plants per hectare – roughly 2.5 to 3 plants per square metre. Our cabbage is grown in Austria, much of it close to efko. Short distances from field to production help keep it fresh and preserve its quality.

The harvest season starts in late July or early August and continues through December. During this time, each cabbage head can grow to five or six kilograms. Once the cabbage has developed its characteristic pale colour, it is ready to be harvested.

A special harvester, pulled across the field by a powerful tractor, cuts the cabbage close to the ground and collects them in a single step. Further they are loaded onto trailers and taken to the sauerkraut processing facility. Here, the cabbage is finely shredded, mixed with salt and placed in large silos to ferment. Once this natural process is complete, the sauerkraut is regularly delivered to efko and turned into our popular sauerkraut specialities.

Sauerkraut has been a major part of the Austrian cuisine for generations. Its characteristic mild, tangy flavour develops through natural lactic acid fermentation, a traditional process that transforms freshly shredded white cabbage into the sauerkraut we know and love. This gentle method also helps to preserve valuable nutrients such as vitamins and minerals, while naturally occurring lactic acid bacteria develop during the process.

Today, fermented foods have found their place in modern cuisine. With their distinctive flavours and many different uses, they fit perfectly into contemporary eating habits. Sauerkraut is a great example of how culinary tradition can meet modern tastes, adding flavour and variety to everything from classic recipes to creative new dishes.

White cabbage video

Beetroots

Depending on the weather, beetroots are sown between late April and the end of May, with the harvest season running from mid-September to late October. Our beetroots are grown in Austria, primarily by farmers located close to efko. Keeping distances from field to production short helps to preserve freshness and ensures the crop reaches us in the best possible condition.

Harvesting is carried out mechanically in two carefully coordinated stages. First, a special machine removes the leaves while gently lifting the beetroots from the soil. A second harvester then collects the beets and stores them in an integrated bunker with a capacity of up to five tonnes. Once full, they are transferred to large trailers and taken to frost-protected storage facilities.

From there, the beetroots are delivered to efko as needed throughout the processing season, which runs from mid-September to early March. At efko, the beets are washed, peeled and prepared according to the individual recipe before being packed. Finally, gentle heat treatment preserves the finished products while maintaining their characteristic flavour and quality.

Beetroots video
Rote Rüben aus der Eferdinger Gemüseregion

At efko, our focus for the future is on strengthening Austrian agriculture and ensuring a reliable supply of locally grown fruit and vegetables. Balancing sustainability and innovation is the key to how we shape our future.

Thomas Krahofer
efko management

Kartoffelfeld aus der Eferdinger Gemüseregion

Potatoes

Potatoes belong to the family of solanums and are astoundingly varied. There are several thousand types around the world. For our potato salads, we exclusively use waxy potatoes as they maintain their firmness when boiled due to their low starch content and offer the ideal basis for consistent quality.

Depending on the soil temperature, the potatoes are planted from mid-March to the end of May. Harvesting starts in June and lasts into the autumn. Special harvesting machines are used that release the potatoes out of the ground and separate out earth, weeds and stones. After harvesting, they are stored in a cool place and delivered fresh to efko at regular intervals, where they are processed further.

During production, the potatoes are first thoroughly washed, peeled, cut and gently cooked until they are soft using steam. This optimally preserves their consistency and taste. Then they are processed further according to the recipe and filled into jars. Some products are also preserved through pasteurisation.

See video about potatoes

Red cabbage

The planting of our red cabbage from Austria takes place from the end of April to the end of May, depending on the weather. Around 28,000 plants are laid per hectare, corresponding to around 28 plants per 10 square metres. The cabbage then needs around 130 to 140 days to be fully ripe.

Harvesting starts in September, lasts until mid-November and uses a machine, like for white cabbage. After harvesting, the red cabbage is stored. This preserves its freshness and quality for a long period of time. It is continuously delivered to efko for processing. The processing takes place not only during the harvesting period but into the months of February and March.

Rotkraut

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Delikatess Gurken von efko. Eine Frau präsentiert ein efko Gurkenglas.
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