Processing and Production

The horseradish takes 10 months to mature but can remain in the ground for up to 12 months before harvesting. A modified potato harvester is used to dig the horseradish. The root is similar to a parsnip but more gnarled in appearance, more like a ginger root. The root is washed in a modified cement truck until all the dirt is removed and then hand cleaned and weighed before mincing ready to bottle.

      

After mincing it is combined with a mayonnaise and then bottled, labelled and packed into cartons ready for distribution. Up to 4000, 250gm jars a week are processed, plus a 1kg and 2.25kg size for the Food Service Industry. We supply over 95% of the SA market and you will find our horseradish in the dairy section of all supermarkets.