Fresh, Quality Vegetables From Our Fields

Discover our range of fresh vegetables.

Each product is cultivated with care to ensure the highest quality.​

At Agro Food Company, we pride ourselves on delivering the freshest, highest-quality vegetables. Grown on our arable land and processed with care, our beets, cabbage, potatoes, cauliflower, and broccoli are available for both canning industry companies and fresh markets. We are committed to sustainable practices and meeting international standards.

Cabage

Cabbage is a highly versatile, cool-season vegetable from the Brassica family, known for its firm, leafy heads and dense nutritional profile. It is a key ingredient in many traditional and modern cuisines—used in salads, stews, sauerkraut, and pickling. Rich in vitamin C, vitamin K, fiber, and antioxidants, cabbage supports immune health, digestion, and heart wellness. Its affordability, long shelf life, and high yield make it a favorite among consumers and food processors alike.

Services offered

  • Crisp Texture
  • Nutrient Dense
  • Immune Booster
  • Low Calorie

Planting – Cabbage is typically transplanted into well-prepared soil rich in organic matter. Optimal planting occurs in early spring or late summer for a fall harvest.

Management – Cabbage requires consistent moisture, regular weeding, and monitoring for pests like cabbage worms and aphids. Fertilization is important during the head development stage.

Harvesting – Harvested when the heads are firm and fully developed, typically 70–90 days after planting. Timely harvesting ensures better shelf life and quality.

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Potatoes

Potatoes are one of the most widely cultivated and consumed vegetables globally, known for their rich energy content and culinary versatility. They are a staple in countless dishes—from mashed and baked to fried and roasted. Potatoes are an excellent source of carbohydrates, vitamin B6, potassium, and fiber. Their neutral flavor and adaptability make them ideal for fresh markets, food service, and processed food industries. With high productivity and strong market demand, potatoes are a core crop in both local and export markets.

Services offered

  • Energy Rich
  • Versatile Use
  • Fiber Source
  • Naturally Gluten-Free

Planting – Seed potatoes are planted in well-drained, loose soil during early spring. Proper spacing and mound formation encourage healthy tuber growth.

Management – Require regular hilling, weed control, and protection from pests such as the Colorado potato beetle. Irrigation is critical during tuber formation.

Harvesting – Ready for harvest once the foliage dies back, typically 90–120 days after planting. Careful handling is essential to avoid skin damage.

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Cauliflower

Cauliflower is a sought-after cruciferous vegetable appreciated for its mild flavor, creamy texture, and nutritional density. It’s rich in vitamin C, folate, and choline, and has gained popularity in modern diets as a low-carb, gluten-free substitute for grains and legumes (e.g., cauliflower rice, pizza crusts). Cauliflower appeals to health-conscious consumers and gourmet chefs alike, offering culinary versatility and health benefits, including anti-inflammatory and detoxifying properties.

Characteristics

  • Low Carb
  • Vitamin Rich
  • Antioxidant Source
  • Brain Friendly

Planting – Transplanted in early spring or late summer. Prefers fertile soil with neutral pH and consistent watering.

Management – Requires consistent temperatures and moisture. Blanching is used to preserve the whiteness of the heads. Needs regular nutrient supplementation.

Harvesting – Harvested when the heads are firm, white, and compact, usually around 75–85 days from planting.

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Broccoli

Broccoli is a green superfood loaded with health-promoting nutrients such as vitamins A, C, and K, iron, calcium, and fiber. A dietary staple for many, it’s valued for its strong antioxidant profile and role in supporting bone, heart, and immune health. Used widely in fresh, frozen, and processed formats, broccoli is a go-to vegetable in retail, foodservice, and export markets. Its rich green color and compact heads make it visually appealing and a top performer in health-focused food trends.

Characteristics

  • Immune Boosting
  • Iron Rich
  • Anti-inflammatory
  • Heart Healthy

Planting – Planted in cool seasons, either in early spring or late summer. Requires fertile, well-drained soil and spacing to allow head development.

Management – Requires regular irrigation, pest monitoring, and adequate nutrients. Sensitive to heat stress, which can cause poor head formation.

Harvesting – Harvested before the buds open, when the heads are firm and compact. Multiple side shoots can be harvested after the main head.

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Beets

Beets are deep-red root vegetables known for their earthy sweetness, vibrant color, and potent health benefits. Packed with folate, iron, nitrates, and antioxidants, beets support blood circulation, detoxification, and stamina. Both the root and leafy tops are edible and nutritious. Beets are consumed fresh, juiced, pickled, roasted, or processed into powders and concentrates. Their rich pigment (betalain) also makes them valuable in the natural food coloring industry. Increasingly popular among health-conscious consumers, beets are a premium choice in the fresh and functional food sectors.

Caracteristics

  • Heart Healthy

  • Natural Detox

  • Rich in Folate

  • Anti-inflammatory

Planting – Direct-seeded into the ground during early spring. Requires loose, fertile soil for root expansion.

Management – Requires thinning, weed control, and consistent watering. Monitoring soil fertility helps promote uniform root size and color.

Harvesting – Harvested once roots reach 5–8 cm in diameter, typically 60–70 days from planting. Leaves can also be harvested as greens.

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Aubergine

Aubergine, also known as eggplant, is a glossy, deep-purple fruit renowned for its meaty texture and mild, earthy flavor. It is rich in fiber, potassium, and antioxidants such as nasunin, which supports brain and heart health. Popular in Mediterranean, Middle Eastern, and Asian cuisines, aubergines are incredibly versatile—perfect for grilling, baking, roasting, or stewing. Their sponge-like flesh readily absorbs flavors, making them a gourmet favorite in both vegetarian and meat-based dishes.

Caracteristics

  • Supports Digestion

  • Low Calorie

  • Rich in Antioxidants

  • Blood Sugar Friendly

Planting – Typically started from
transplants in late spring when the soil has warmed. Thrives in fertile, well- drained soil with full sun exposure.

Management – Requires consistent watering, pest control (especially against flea beetles and mites), and nutrient support during flowering and fruit development.

Harvesting – Picked when the skin is glossy and the fruit is firm, generally 70–90 days after planting. Overripe fruit becomes dull and spongy, reducing quality.

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Red Peppers

Red paprika is a vibrant, sweet pepper known for its rich color, crisp texture, and high nutritional value. It is packed with vitamin C, beta-carotene, and powerful antioxidants that support immune health and protect against oxidative stress. Paprika is a staple in global cuisines, appreciated for both its flavor and visual appeal—used fresh, roasted, grilled, dried, or powdered. Its bold red color also makes it popular in the spice and seasoning industry. With its versatility and health benefits, red paprika is a favorite among culinary professionals and health-conscious consumers alike.

Caracteristics

  • High in Vitamin C

  • Boosts Immunity

  • Supports Healthy Skin

  • Low in Calories

Planting – Transplanted into the field in
spring after the risk of frost has passed.
Prefers well-drained, nutrient-rich soil
with consistent sunlight exposure.

Management – Requires regular irrigation, weed control, and protection from pests like aphids and whiteflies. Pruning and staking may be used to encourage airflow and fruit development

Harvesting – Harvested when fruits reach full red maturity, typically 80–100 days from transplanting. Timely picking ensures maximum flavor, color, and shelf life.

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Fresh , Quality Vegetables 
Daily!

Agro Food Company provides fresh, locally sourced vegetables. We offer beets, cabbage, potatoes, cauliflower, and broccoli, grown with sustainable practices.

Contact us for your fresh vegetable needs and experience the best quality produce.

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We want to hear from you!
Whether you are interested in collaborating, distributing, purchasing our products, or have questions, the Agro Food team is here for you..

+389 72 217 472

contact@agrofood.mk

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