The Mendoza establishment has 26 greenhouses and 4 fully covered hectares.

Carlos Freire proudly commented to Suplemento Verde this week: “We are very happy to achieve this certification from the Organización Internacional Agropecuaria (OIA). We continue to optimize processes, seeking the highest final quality and fundamentally listening to our main clients, the chacareros”.

He continued: “We are an SME company dedicated to the production of vegetable seedlings for 25 years now, always focused on seeking improvements in the sector in terms of tomato production for industry, preferably, and which gradually grew.”

He later mentioned “we are always incorporating technology and adding management techniques, such as Global GAP, international standards. Being the only nursery in South America to certify these standards.”

When asked about the capacity, the person in charge said that “at its maximum capacity it can supply in season some 2,000,000 trays of seedlings. Other vegetables are also produced, since it is venturing into other types of species, which they generate the possibility of keeping the nursery active for much of the year.

” Freire assured that “80 percent of what we do is tomato for industry, which is distributed throughout the country. Then the list includes melons, onions, peppers, aubergines, lettuce, broccoli, watermelons, celery, fennel, cabbage, squash , asparagus, cauliflowers and what people ask for. “The company is located in the department of Junín province of Mendoza. This town is 50 km east of the provincial capital.

Making a little history, the beginnings say that Víctor Hugo Barroso began to carry out the first experiences experimentally in the early 90s. The man had spent many years of his life making tomato fields and knew the problems that arose very well at the time of transplanting. At that time the seedling did not exist as we know it today, but each producer had to make their own seedlings in plots and then transplant them with bare roots, losing a large number of them, in some cases cultivation being unfeasible and losing efficiency. The producers did not hesitate to change forever with the old methodology, starting a company known as Vivero San Nicolás S.A. which was growing year after year.

Source: Diario de Cuyo