BioVege vegetables production is based on a completely innovative approach to healthy food, which is geared to the 21st century and which is likely to revolutionize vegetable agriculture all over the world. The approach is based on implementing useful microorganisms. Vegetable agriculture is enhanced by fully equipped and professional technological supervision. In order to maintain the highest quality of vegetables, it uses an electronic audit system that formulates plant requirements on an ongoing basis.

 100% NATURE

The technology developed for the production of BioVege vegetables aims at producing vegetables in harmony with nature. This allows for the acquirement of consumer-friendly vegetables of the highest biological value that also possess longer storage lives. This is made possible by protecting and fertilizing plants with the use of natural products such as microbiological substances. These are used for leaf and soil application. No chemical agents are used in the production process.


Thanks to the use of probiotic microorganisms, BioVege vegetables are much richer in bioactive components and micronutrients than traditional organic vegetables. They are very healthy and possess high nutritional value. They are characterized by an increased content of substances that serve human health, such as vitamins, amino acids, enzymes, oils and phenolic compounds. Moreover, useful soil microorganisms decompose compound residues. Thanks to this, plants acquire fewer of them, making them healthier.


Another crucial element contributing to the superiority of BioVege vegetables over conventional vegetables (or those that are conventionally ecological) is longer freshness. The use of microorganisms during production significantly extends their storage life. This not only has a positive effect on consumer perception, it also significantly decreases losses suffered by vendors and producers.


Apart from the increased content of nutrients, BioVege vegetables are also characterized by their excellent quality. Consumer group tests have proved that BioVege vegetables are rated higher than traditional organic vegetables: with emphasis on better taste, smell, and a more pleasant appearance.


Conventional Vegetables

  • Mineral fertilizing with chlorides and salt decreases the assimilability of elements by plants.
  • Excessive fertilizing with nitrogen causes the “pumped plant” effect.
  • The use of systemic pesticides and herbicides for weed control.
  • The implementation of GMOs (genetically modified organisms) resistant to e.g. glifosat.

Organic vegetables

  • Improper doses of specific ingredients in the organic fertilizers used
  • Mechanical or manual weeding
  • Low yields

BioVege vegetables

  • Fertilization individually balanced for each plant, based on soil analyses with organic fertilizers.
  • Use of microorganisms (or their metabolites), essential oils, and plant extracts for pest control
  • Mechanical, thermal and manual weeding.
  • Use of bio substances and bio stimulators.
  • Optimal yields based on precise agricultural methods.