Onze Voelkstuinen in the Greenhouse: Pickling Sopropo (Bitter Gourd)

Sopropo is a tropical vegetable that’s still relatively unfamiliar in the Netherlands, but it’s widely loved elsewhere for its flavor and health benefits. Onze Volkstuinen, a greenhouse allotment complex in Almere, grows sopropo and used a Food Pioneers knowledge voucher to research how to extend its shelf life.

Sopropo (known in English as bitter gourd or bitter melon) originally comes from Southeast Asia, where it’s still commonly eaten. In the Netherlands, however, it’s often known as a Surinamese vegetable. Visually, it resembles a bumpy cucumber. In taste, it’s known for its fresh bitterness. It’s also associated with health benefits, and in Suriname it’s even used for medicinal purposes.

With support from a Food Pioneers knowledge voucher, Onze Volkstuinen researched ways to extend the shelf life of the sopropo they grow. This exotic crop can be cultivated from around May through October in an unheated greenhouse. But demand exists year-round. An import ban made that demand even more urgent.

Fermentation expert Peter van Berckel tested different pickling and preservation methods. These were then scaled up and trialed by Kroon Food in Bergen op Zoom. Chef Judith Cyrus also developed recipes aligned with Surinamese food culture. The team took into account the many cultural backgrounds and taste preferences within Surinamese cuisine, aiming for a preserved product that would be appreciated across Surinamese kitchens, whether Hindustani, Creole, Chinese-Surinamese, or Javanese-Surinamese.

In addition, Femke Mosch carried out a short market study to raise awareness of sopropo with retailers in Almere. Conversations were held with Bun Supermarkten, a franchise group that operates multiple Albert Heijn stores in both Amsterdam and Almere. These cities have a relatively high share of residents with Surinamese roots.

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