02  —  Fruit

Thai Green Eggplants are small, round vegetables that play a key role in Thai cuisine. Known for their vibrant green color and slightly bitter taste, they add both texture and depth to a variety of dishes. Unlike the larger, purple eggplants commonly found in Western cooking, these bite-sized varieties have a firm, crisp flesh that softens when cooked. They are most famously used in traditional Thai green curry, where they absorb the rich, aromatic flavors of coconut milk, herbs, and spices.

“When I joined the company in 2015, I quickly realized this wasn’t just about exporting Thai fruits and vegetables—it was about doing business in a way that makes a positive difference. Sustainability and social responsibility have always been central to how we operate. From ethical practices to reducing our environmental impact, these values guide our decisions every day.”
— Mark Huisman