What is the Future of Organic Foods?

  • 12 February 2018 | 1:07 pm

It seems the organic phenomenon has been sweeping markets all over the world. More and more people have been switching to healthier, pesticide free versions of their favorite fruits, vegetables, meats, and even snack food. But what about ten or twenty years from now? Will the organic food phenomena last or fade away?


Chances are good that traditional agriculture will stick around. While conventional agriculture degrades the environment and is not likely to work well in the long term; it is still much more profitable than organic agriculture. Using chemicals increases yields and decreases losses; so it increases profits. That means that as long and were capable of keeping up this type of agriculture, some people probably will. In the long run there will always be people who choose the easy option over the more environmentally friendly one. Plus, with increased need for large amounts of food due to the expanding world population; we will soon run out of room to grow enough crops to feed everyone if we only use organic methods, but this doesnt account for food waste that is occurring in many first world countries.



So, does that mean organic is going to ride off into the sunset along with all the other health food fads? Probably not. Organic agriculture has been around a while and continues to gain steam. You used to have to search high and low to find organic products. Now some of the worlds largest supermarket chains are stocking all kinds of organic products. More and more people are becoming concerned not only with the health of their families, but also with the health of the environment. This type of agriculture may become more prevalent as we become more aware of the negative environmental and physical effects of pesticides, herbicides, fertilizers, hormones, and other chemicals. On the worldwide front, studies have shown that families who use organic agricultural in developing countries actually make more money than traditional farmers in the same areas and have a higher standard of living.


Since neither type of agriculture seems to be going anywhere, its likely the two will have to coexist in the future. The ideal situation would be that both methods were used in conjunction with each other depending on the environmental, financial, and political situation. This way, people can have the benefit of increased yields from traditional agriculture along with the health and environmental benefits of organic agriculture. The problem with this theory is that the two sides are unlikely to reach a compromise and work together any time soon. These two different mind sets will probably be at odds until it is absolutely necessary to make changes.


While organic agriculture may not be able to take over the world and solve all the environmental and dietary problems we face; it still has the ability to make an impact. If we each do our part by buying organic food and other products, and educating others about this valuable type of agriculture; we can make at least a small difference in the future.


In Camponio we have a producer that was a devotion to organic farming with the production of several vegetables and fruits. Ready to experience a bio-experience?


Book now this formidable experience that includes:


  • Arrival to the farm and welcome by the producer
  • Guided tour of the farm
  • Experience of harvesting season products or realization of staking
  • Tasting of the Farm sweets and a surprise toast offer


Change Your Life For Better Eat Raspberries

  • 8 February 2018 | 11:15 am

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Raspberries have huge fibers, antioxidants (of the most powerful ones) and essential vitamins that we all need. They are an excellent source of ellagic acid that holds the growth of cancer cells, which, as you may deduce, helps reduce the risk of cancer. In addition, raspberries have vitamins B and C, contain folic acid, iron, copper, potassium, magnesium and salicylic acid, among others.

It is believed that the effect is achieved thanks to the presence of antioxidants, such as vitamin C, but may be concerned other compounds yet to be identified. Yours is to bet on the consumption of this fruit, whose detoxifying and diuretic action has already been proven. One of the nutritional properties that stands out most is the richness of vitamin C. A hand full of this fruit covers about 88% of our daily needs of this substance.


This vitamin has a very important antioxidant function, acting as a protective shield of the body and helping to detoxify it. In addition, as iron absorption improves, its consumption is beneficial for those suffering from anemia. Vitamin C stimulates circulation, since it is vasodilatory and strengthens the capillaries. To fulfill this function counts with the anthocyanins, substances that give the red color to the raspberries and whose action is associated to the reduction of the risk of diseases like the one of Parkinson.



It is a fruit with an unmistakable flavor, but not very easy to find, which is partly explained by the fact that it is very fragile. Given this characteristic, it is advisable to eat it soon after its purchase and, if this does not happen, store it in the refrigerator without washing in advance for a maximum of two days. You can also freeze the raspberries to later prepare purees, sweets or ice cream.


Come and harvest raspberries directly from the source in a family-run production at the gates of Lisbon.


Book now this formidable experience that includes:


• Arrival to the farm and welcome by the producer

• Guided tour of the farm

• Practical production and nutrition workshop

• Harvesting experience

• Tasting raspberries


Experiences with producers -Harvest of Raspberries

Cultivated over a thousand years ago in China, this species of edible mushroom is currently one of the most produced in the world. Discover the mysteries that hide this appreciated food. In their natural habitat, fungi tend to develop strategies of biological control in order to compete among the multiple microorganisms that cohabit their environment. One of the strategies is the production of certain chemical compounds that fungi can release into the environment in which they live.  


These include, but are not limited to, antibiotic substances that are designed to reduce competing bacteria that may harm them in the fight against their energy sources for food. Throughout history, humankind has been able to take advantage of some of these components for its own benefit, as the emblematic case of the discovery of penicillin, from the fungus Penicillium notatum that revolutionized the history of medicine at the beginning of World War II.


Nowadays, there is a great interest for mushrooms with medicinal effects, as is the case of Lentinula edodes, designated xiangu in China, where it originates. Its name means aromatic mushroom. Xian means aroma and gu is equivalent to mushroom, better known by the Portuguese by shiitake, common name in Japanese. The cultivation of shiitake in wooden logs is the oldest of all edible mushrooms .
It originated in China about a thousand years ago, when it came to master the technique of mushroom production in the natural environment. Japan has specialized in selecting high quality varieties, where it is also produced on a large scale. Today, China continues to be one of the world's largest producers, consumers and exporters of shiitake.  
Originating in the temperate zone of northeastern Asia, this food, already present in many recipes made in national territory, continues to be one of the most produced species in the world. Over time, it has gained some fame in the West for its gastronomic and medicinal interest.


Recognized medicinal properties


This mushroom, besides being an excellent edible, over the years has been studied for its therapeutic properties, since it extracts some compounds with immunopotentiating effect, as is the case of lentinan, a polysaccharide that seems to favor the immune response of the our body. Clinical trials have been carried out especially in Asian countries.


  With the use of lentinan in conjunction with chemotherapy treatments, the results point to increased life expectancy, improved immune system and improved quality of life of patients in treatment of some types of cancer. Although it is an area that has not yet been studied, science has also been interested in the possible beneficial effects of aqueous extracts of this mushroom in combating diseases caused by fungi and viruses, which cause great damage in the agricultural sector, in order to isolate the active substances that may benefits in the fight against these agents.  


In sum, several studies have demonstrated the antibacterial, antifungal and also growth inhibitory activity of microorganisms, through various compounds isolated from this mushroom, revealing their high pharmacological interest.

Saffron: the red gold

  • 3 August 2017 | 11:58 am

The saffron or crocus (Crocus sativus) is, by the hand of the businessman Joaquim Coelho, to adopt the Guard like its house, region where it found the ideal conditions to thrive.


After also trying the fertile lands of the coast of Oporto, Joaquim Coelho concluded that production in the poorest and sandy lands of Freixedas in Pinhel ensured a better quality production with lower costs.


And it is natural that saffron is adapting well to this region of the country, since its right cousins ​​Crocus carpentanus and Crocus serotinus (wild saffron) appear spontaneously throughout the northern and central interior and in Spain, La Mancha, where it has been traditional culture for centuries.



Joaquim Coelho graduated in France in the field of mechanical industrialization, transposing to agriculture the rigorous demands of productivities of the metallurgical industry where he made his career. Gradually he made the transition, and for about a year he dedicated himself to beekeeping as the main activity, betting on the production of saffron, creating for this purpose the brand "Saffron Honey", being sure that, soon, will win export to Spain and France (large consumer markets for saffron).



Despite knowing the culture of saffron, and trusting that it is a safe bet, Joaquim Coelho, started with a small investment with imported bulbs, trying to gradually get to know the market and the adaptation of culture.


In this plant only the pistils are harnessed (bulb and leaves are toxic), that is, the small red filaments of the center of the flower. They are used as a condiment (the most expensive on the market) and once as a dye (the safflower quality will come from the Arabic in which it will mean yellow).


The planting of the crop takes place between June and the beginning of September, for which soil mobilizations are carried out up to 20 centimeters. It has been a good practice to carry out the practice of "false sowing" a few months earlier in order to reduce the weeds and seed bank. Once the terrain is prepared, the bulbs can be planted in 7x10cm lines, or in beds (bands) with a tighter compass.


Depending on the diameter of the bulbs, after two to three months (October to November), the flowers appear (one to two per foot).


After harvesting the flowers of the crocus this will keep the leaves until May of the following year, when the plant dries completely, returning to burst from October, without having to do any new planting or soil revolving. In this crop, practically no fertilizer is used, and a little phosphorus and potassium can be applied before planting and nitrogen after harvesting the flowers so that the bulbs gain more volume and produce vigorous new bulbs.


Attention should be given to weed plants, and since the saws are not viable in the line, only chemical and manual weeds are allowed, as well as the passage of weeding during the rest period.


Only a few fungi can damage the crop, but generally appear only from the 3rd year, when it is recommended to remove the bulbs from the soil, to be sorted by diameters, and planted in a new plot.


The multiplication of the plant is made by dividing the new bulbs that appear around the older ones, usually 1 to 3 new bulbs per old bulb per year. This exponential multiplication allows to rapidly increase the cultivated area.


Given such simplicity of cultivation, one wonders: Why is this condiment so valuable? Two reasons only: Fully manual harvesting and sorting and low productivity.


In the harvesting operation, the most demanding step of the crop, the flowers are harvested in the early hours of the morning so that they do not wilt, otherwise it becomes more difficult to remove the stamens which are then separated from the anthers, which are then dehydrated.


It should be noted that to obtain a kilo of saffron it is necessary to harvest at least 150 to 200,000 flowers, requiring the entire cultivation (for 150,000 flowers) up to 400 hours of work. In compensation one hectare can produce up to 25 kg of saffron.


In the international market the price of saffron (bulk) varies between € 1,000 / kg (Iranian saffron) and € 3,000 / kg (Spanish saffron), which are related to the quality of the product.


Saffron is classified by its purity, degree of safranina, dye power, acidity and aromatic power, differences that make vary the value of the product.  


Although traditional in Portuguese, Spanish, Italian and Indian cuisine (saffron rice, paella, Valencian rice, risotto, curry, sarapatel), and once with great use, it is disappearing from the Portuguese kitchens (some by now or even know it) , replacing it by the false saffron (commercially called saffron of the Indies, and that is nothing more than the powder extracted from the roots curcuma).  


The difference in flavor is huge and the color too. While turmeric gives the dishes a yellow color, the saffron adds to the subtlety of its aroma the refinement of an extremely bright reddish-yellow color.


And the difference is noted in the doses, and it is necessary a tablespoon of turmeric to give the same result as a single gram of saffron. However, when you buy curcuma (Indian saffron) at the supermarket for a price between 10 and 20 € / kg, Joaquim Coelho sells only one gram of his best real saffron for € 14! But if ordinary Portuguese no longer has money to enjoy saffron, in central Europe, especially in France (where Joaquim Coelho intends to expand his sales), the demand is great and very demanding, surpassing the 5 million euros of annual imports .


Why you should consume more cabbage?

  • 26 July 2017 | 11:12 pm

The ingredient that gives color to the green broth is rich in carotenoids and antioxidant vitamins. In addition to inhibiting the cancerous development at an early stage, it also helps to detoxify the liver.  


The leaf kale has a strong tradition in Portuguese cuisine, being widely used in the confection of the typical green broth. Also known as cauliflower, gypsy cabbage, all-purpose cabbage, headless cabbage or chopped cabbage, this type of cabbage is richer in carotenoids and chlorophyll, being a good source of pro-vitamin A, vitamin C, B1, B2, calcium, iron, magnesium and potassium.



It is widely used in Portugal (mainly in the north) to make green soup and to accompany other dishes such as Portuguese stew or feijoada. Like most cabbages, it prevents the incidence of some types of cancer because it has glucosinolates, which determine the aroma and prevent the onset of cancer.  


These are cabbages with large leaves that are removed throughout the year. The plants can reach about two meters high during the vegetative phase. This growth occurs when the leaves of the lower nodes go falling or being harvested. This type of cabbage is more rustic and adapts better to abandoned or newly manured land. The flowers are hermaphrodite, self-fertile, and mostly pollinated by bees.  


Cabbages have been consumed since prehistoric times, there are 4000 before the current Christian era. In ancient Rome a lot of cabbage was consumed following the state of intoxication, which was later proven to have a detoxifying effect on the liver. These cabbages can last for more than four years and generally reach great heights, reaching up to five meters.  

This cabbage adapts to many types of soils, but prefers medium or loamy soils, loose and well drained. The pH should be 6.5-7.5. It enjoys sun, it has the flowering in long days, with more than 12 hours. You can harvest it for most of the year in the case of the leaves and between the months of February and March, in the case of the greens. The leaves will be cut manually as soon as they are expanded.   In our Biological Farm we have this and other species, come to know our producer!

Food "super" that are not super ..

  • 6 June 2017 | 10:31 pm

With this title it is quite possible that you might be thinking about super-foods like: goji berries, acai, spirulina, coconut oil, cocoa, pollen, chia seeds, and even green smoothies. All these have one thing in common, are rich in micronutrients and bioactive compounds (that's what laboratory tests say) and for this simple reason are associated with particular properties for our health. Watch out!

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But the most important thing is to eat real food (vegetables, fruits, seeds and nuts, whole grains, vegetables, eggs, fish, meat ...) and good quality, that is, ecological and reliable. The true super-foods are all vegetables, that is, products that the garden gives us: green, red, yellow, orange ..., roots, leaves, tubers. The vegetables should be consumed every day at least twice a day. What?  

Without going into detail, which gives us the garden in each season, as fresh as possible. Plants cultivated without pesticides, with natural fertilizers, respecting periods of maturation, without preservatives for the storage, these yes they are pearls of nature. They have more vitamins, minerals, antioxidants and others and their regular use makes us more resistant to diseases and helps us to adapt to the environment in which we live.

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Do you think this is a difficult task especially if you live in big cities like Lisbon or Porto? Already there are options for everyone. We could buy in supermarkets bio, but expensive ... or we could talk to producers and ask them to send us a weekly basket ... But the best option is to have producers that allow us to go to a farm and choose the products we need. If you have children, it is an activity that they enjoy and that allows them to be in touch with nature. This yes, it is a real luxury, it is a luxury that there is no money that can pay. Ah! and it's cheap! At where? - wwww.camponio.com


Let's enjoy nature and its products !!! They are the best remedy for our physical and mental well-being.

Snail ail ail

  • 5 June 2017 | 9:41 pm

The season of snails and cakes began last month. According to the popular tradition, the snail season takes place during the months without erres, thus beginning in May and ending in August.  

The Portuguese are very fond of this snack, consuming 13 thousand tons per year, soon after the Spaniards (20 thousand tons), Italians (30 thousand tons) and French (75 thousand tons). The North American and Japanese market show more and more appetite for this delicacy. It is estimated that world consumption will reach 300,000 tons of snail. Unlike Portugal, where consumption is mostly seasonal.


But how to produce snails?  


There are two main production methods: French and Italian.  


The first is an intensive exploration system, where light, temperature and humidity conditions are carefully controlled to allow egg laying during all seasons of the year. The animals are raised on overlapping tables located in enclosed places. Some farms adopt a mixed breeding system, controlling breeding on the inside and fattening them on the outside.



The Italian method is based on the creation of open snails, in beds with special sowing that serve as shelter and food for snails. It is a biological system that requires less investment and little labor, but has less income than the French method and has a higher mortality rate of animals.  

More recently, the Spaniards have developed another method that has been applied in both Spain and Italy and Portugal. It is an intensive system in nurseries, divided into greenhouses for fattening, laying and hatching eggs.

Already our producer creates and commercializes snail as well as fingerlings of the species "Helix Aspersa Máxima" in an adapted complete biological cycle. All the production is carried out in an agricultural greenhouse with irrigation systems by nebulizers, in order to guarantee the ideal temperature and humidity for the growth and development of the species. The greenhouse is composed of 12 fenced parks seeded with radishes, cabbages and turnips and with an average of 460 shelters in appropriate wood.  


Want to know the life of snails? Come and experience thisexperience



Cravos, let's cultivate freedom?

  • 25 April 2017 | 10:00 am

Everyone knows, or at least should known, where the cravos that went to the rifle in the April Revolution came from. The cravo became a symbol of Portugal for the world, the most striking emblem of our country in the twentieth century, joining the fascist regime and revolutionary liberation.


However, few know that the cravo is known as the Flower of the Gods. Its scientific name is dianthus caryophyllus. It is an exotic plant, much mentioned in Greek mythology and Roman mythology. It receives, in Rome, the name of "Flower of Jupiter", to present characteristics similar to the god of the same name, which represents, for the Roman mythology, the same one that Zeus represents for the Greek mythology. Of varied colors, this flower has many petals and also a very straight rectilinear stem, cylindrical and tubular with a beautiful branch. The size varies by species, and can reach up to one meter in height.


How to cultivate?

The cravo can be planted year-round, however it will not germinate at very low temperatures. The ideal soil temperature should be between 21 ° C and 24 ° C. The seeds are relatively large and easy to handle. Soak the soil / substrate well and bury the seeds just enough to cover them. Keep the humidity high all the time until the first signs of germination, which takes about 3 to 7 days.  

Once stabilized, decrease the watering frequency so that the soil can dry slightly. Excessive moisture can cause problems with fungi and can cause the root to rot. They are very resistant to cold since small, and tolerate frosts without problem. After the first leaves develop, you can gradually move to the sun to prevent the branches from stretching when looking for light.


The clove needs a mixture of soil rich in organic matter, which:  

  1. Garden common;
  2. Vegetable soil;
  3. Organic compost.  

If you plan to plant cravos in pots:  

  1. Add expanded clay or gravel to the bottom of the vessel;
  2. On top of the expanded clay add the bidim blanket or polyester blanket to filter the water and prevent the soil from seeping through the clay balls (or stones), clogging the drain;
  3. Add the soil rich in organic matter as described above and undo a little of the clod with your hands so that the roots adapt more quickly to the pot; To finish the pot and also to prevent weeds from appearing add tree houses.  

Lastly, leave a space between the waterings so that the soil dries a bit, especially in winter. When watering, do not wet your leaves, just the soil. It is also important that vessels have openings to drain unabsorbed water from the plants.



But what I liked was to know a real producer of cravos and you? Briefly in our project

The fashion of craft beer

  • 23 April 2017 | 11:01 pm

We want with this post to present our brewery artisan, which represents everything we look for in the producers of our project. People like him, who treat their art with passion, their work with love, affection and with much fun. Our beer was born as a hobby, in the post-work endeavor to make a beer that our producer really liked to drink and enjoy. Proving that lack of time is not incompatible with good work, very quickly this product has become a great example of recognition, having recently been awarded.  


In a small room of 10 square meters, our producer makes the whole process of confection, preparation, fermentation, bottling and labeling. Each step is carried out with the utmost care. Our producer is convinced that this trend is much more than a fashion. He came to stay, this being a different product of the best known industrial drinks, when consumers taste, learn to value and are willing to pay a little more for the quality and variety of flavors, which until now had been very little explored. And it is not that craft beer is the new relic of many bars.


Your experience experience will give the opportunity to know this microbrewery and live in direct all the processes, such as the mixing of malts, the addition of hops, the fermentation, until maturation and bottling. There will be a proof of the different malts that are used, learning to distinguish the flavors and their influence in the final drink. And finally, we will have an aperitif with the offer of a bottle of 75 cl beer, where you can take it home and enjoy it in your home. What else can we ask for?



The secret of a good experience

  • 17 April 2017 | 10:44 pm

When someone one day starts an adventure of starting a business, it values ​​the investment, the means with which it counts, revenue forecasts, working hours, the potential economic benefits ... In our still short way, one of the main pillars of our are the producers. People who barely know each other have decided to get into this boat with their eyes closed. And it's been lucky to meet them and have them as fellow travelers. They saw in us, as we have seen in them, the will to change, to demonstrate that there are other ways of living, eating and relating. They wagered without hesitation on a project that did not even exist and encouraged us to stay together.  

If one day a celebrity invited us to work on a healthy eating project, it was easy to say yes ... But the merit is to say yes when strangers come to your door and say "Hello, we have a new project that does not have a website yet, and we would like you to be the main protagonist, explain how it works, why your products are special and let them participate. " We were expecting a lot of nons, but instead we had a lot of "count on me".


As our producer of aromatic herbs they promptly opened our doors and showed us their facilities..on our mushroom producer who taught us how to grow on eucalyptus logs..the strawberry producer who promptly presented us with a box of delicious strawberries..and our snail producer who cooked sublime in our pilot visit ..  


We will tell you many things about all of them, because Redneck, is much more than a place to find interesting experiences. We want to be a real community, where producers and consumers continually interact. You will know what happens on the exploration of your favorite producer at different times of the year and will share all this news. But today we just want to say ..


Thank you!

Surely you thought a thousand times: we must go more to the field, we must take the children so they see that lettuces do not grow in the supermarket. It would be great to get out of this fast, stressful life, full of packed food and fast food. Eating things that make us feel good, spending time with family and friends, doing things with our bare hands, being outdoors more ..  

We had the same problem, we lived in a big city, we have children that the greenest they saw for weeks was the grass of the rotundas. Life was always lived in a hurry. But we like good food, quality products (which need not be fancy or expensive) produced with care, fresh vegetables, homemade bread, all without intermediaries. Discover what a beanstalk is, how the cheese is made, or what it feels like to tread grapes. Why were we as far from living as we like?


Why not put consumers in contact with producers? Participate in the whole process, can directly buy quality products, crafts, go to the best possible supermarket: the origin!


Campónio a place where we select for all, authentic moments, unique activities and handcrafted products. We have the perfect plan, spend a morning, an afternoon, a day visiting farmhouses, greenhouses, agricultural productions near your city. You will have the opportunity to meet Joaquim, Clara, Manuel ... They will teach you how to produce food with love and respect for the land. You can participate in agricultural activities, or know the different stages of the process. And then, take home the delicious products that have just been picked and buy others at a good price without intermediaries.   

You can come with your soul mate, with a group of friends, alone or with your family. All the experiences that we propose are perfect to spend moments together. Want to know all the activities we have for you?



It all begins with a dream, but what do you do to keep that dream alive, until you get to the day you become part of reality?


June de 2016


Sowing We all know the importance of adopting a healthy diet through the daily consumption of foods that are not harmful to our health. But how do these foods come to our tables? Where and how were they planted? How were they harvested? What path did they take to the place of purchase? Was it wasteful? Do you know the true origin? These are questions for which we almost never have answers. And what to do? Give everyone the opportunity to know the processes that involve the products that we consume daily, through a platform that connects each of us to the real producers. No, it is no longer a dream, Campónio its born.




October of 2016



A great idea is not enough to succeed, these are free and come up constantly, but putting them into practice is the most difficult.


The NERSANT - Associação Empresarial da Região de Santarém carried out the first Startups Acceleration Program, which consisted of an innovative and condensed time program that, in just 8 weeks, sought to support entrepreneurs in accelerating their projects and in the financing meeting, aiming at a faster operationalization, entry and consolidation of the business project in the market. Our participation allowed us to develop our business model and define strategies for the creation of the company and the business.

1.º Programa de Aceleração de Startups

November of 2016



We participated in the 1st Business Ideas Contest of the Ribatejo Empreende project, a program run by Nersant and co-financed by COMPETE2020, which aimed to promote qualified and creative entrepreneurship and support entrepreneurs in the creation and consolidation of new companies in Ribatejo. This first competition, focused on Heritage, Tourism, Cultural and Creative Industries and Valorization of Endogenous Resources received a set of 30 applications. And the big winner was ...


Febuary of 2017




Can you draw an astral map, or schedule, of a company as if it were a person? The company was born under what sign and with what ascendant? Can this influence business success? We do not know, but it is a fact that like its creator, under the sign of Aquarius, the Farmer Experience - Animação Turística, Unipessoal Lda, company holding the mark Campónio. 

Business Astrology aside, from the dream and the idea, this project has become a reality, we will continue to learn and progress every day, we will evolve and we want to walk our path of authenticity, making known what is done in our country, the our traditions and customs.


We are an online platform that translates into a differentiating concept in the market, the enjoy of authentic experiences directly with real producers. These experiences will allow customers to get to know and participate in the whole process that involves the products of the field, from its origin, collection, to its confection, and also through contact with animals.


Be a campónio for  a day!