Freshness is a big deal for Singaporeans, so much so that some have even skirted the law to get their hands on it. That’s where Chitose Agriculture comes in.
While our supermarkets are stocked with imported produce, the long shipping times often leave fruits and vegetables looking less than stellar. These “ugly” items frequently end up in the bin, contributing to the city-state’s growing food waste problem.
But what if we could bring farm-fresh produce straight to the table, bypassing the long transit times? This is where Chitose Agriculture is here to help. It is a game-changing agricultural initiative that uses advanced Japanese soil culture techniques to deliver the freshest produce to Singaporean chefs, supermarkets, and homes.
Their produce has already earned a loyal following, particularly among Michelin-starred chefs who demand nothing less than excellence.
Take Jeremy Gillon for instance, the chef-owner of the Michelin-starred French restaurant Jag. Instead of relying on imported French strawberries, he’s turned to Chitose for his signature dishes.
Chef Matteo, founder of ATIPICO, shares a similar story. After switching to Chitose’s produce on the recommendation of a fellow three-star Michelin chef, he saw an immediate improvement in customer response. “I couldn’t sell certain cakes before,” Matteo noted. “But once I switched to Chitose’s strawberries, the cakes started flying off the shelves.”
Strawberries may be a fan favourite, but Chitose’s cherry tomatoes are also making waves across Singapore’s restaurant scene. These vibrant tomatoes are the star of the Horiatiki Greek Salad at BAKALAKI Greek Taverna, adding rich, tangy flavours to the dish.
Diners even get to take home a packet of these sweet gems when they order certain dishes.
And the best part? All this produce comes from Chitose’s sustainable farms, where innovative practices ensure long-term soil health and eco-friendly packaging.
the secret to Chitose’s flavourful, sustainable produce.
When asked about how Chitose Agriculture’s sustainable farming methods contribute to the exceptional flavour of their produce, the answer was simple: it all starts with the soil. “We focus on enriching the earth with beneficial microbes,” explained a representative from Chitose. This nurturing approach leads to healthier plants and, in turn, better-tasting fruits and vegetables.
“We practice circular farming too,” they added, turning organic waste (like chicken manure) into nutrient-rich compost. It’s all part of a larger strategy to ensure that crops grow in the most natural and flavour-enhancing environment possible.
As an example, Chitose’s melon plant produces just one fruit, allowing all the nutrients to concentrate on that single fruit, ensuring it’s as sweet and flavourful as possible. Towards the end of the cropping period, they reduce water intake to heighten the melon’s sweetness. Then there’s their special fertiliser blend, designed to support the unique climate of the Cameron Highlands in Malaysia, where they grow Japanese muskmelons.
Chitose’s tomatoes are grown using a technique known as *stress cultivation*, the plants are carefully stressed to enhance their natural sweetness. This method brings out richer, more concentrated flavours without compromising the health of the plants.
Chitose’s farming methods are also sustainable, using beneficial microbes to enrich the soil naturally, reducing the need for synthetic fertilisers and pesticides. “Before you grow vegetables, you need to nurture the earth,” they emphasised. This thoughtful approach not only ensures healthier crops but also contributes to long-term soil health.
Water conservation is another key focus. Rather than relying on traditional flood irrigation, which often leads to nutrient runoff and environmental pollution, Chitose uses precision irrigation. This method allows them to conserve water while ensuring that each plant gets exactly what it needs to thrive.
from farm to table.
Ensuring farm-to-table freshness requires meticulous planning, and Chitose has perfected the process. From the moment produce is harvested, it’s swiftly transported to the packing centre and loaded into temperature-controlled vehicles. Within hours, the produce arrives in Singapore, ready to be delivered directly to customers.
This streamlined supply chain keeps the produce fresh and reduces the risk of spoilage, all while minimising environmental impact.
the future of agriculture.
As consumers become more aware of the environmental impact of their food choices, the demand for sustainably sourced produce is growing. Chitose Agriculture is well-prepared to meet this demand.
“We anticipate a significant shift towards more eco-friendly and ethical farming methods,” they explained. “Consumers are prioritising quality and environmental impact over price alone.”
As Michelin-starred chefs and everyday consumers alike continue to embrace their fresh, flavourful produce, Chitose is showing that sustainable agriculture doesn’t just benefit the planet, it elevates every dish it touches.
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