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 realised this wasn’t just about exporting Thai fruits and vegetables. It was about building long-term relationships and creating value throughout the supply chain. Quality, integrity, and continuous improvement have always been central to the way we operate. These principles guide the decisions we make every day.”

— Mark Huisman