Our growers

Växa

Under the ground in Kumla, there is a cultivation far from traditional fields and greenhouses. Here, 40 meters down in an old mine, lettuce, herbs, and green shoots are grown in a fully controlled environment.

Växa Odling combines modern cultivation technology with Swedish production, enabling year-round growing regardless of weather and season. In the vertical cultivation system, each plant gets exactly the light, nutrition, and climate it needs. The result is fresh produce of consistent quality, grown close to the Swedish market.

Växa's cultivation is part of a new generation of food production where technology and growing expertise meet to create smarter ways of farming. For Aroma, this collaboration represents the opportunity to offer Swedish-grown herbs and green shoots of high and consistent quality all year round.

There is much to discover in Växa's range. Among other things, they grow baby leaf salads, crisp lettuce, herbs, and green shoots. Basil, coriander, mint, dill, and parsley share space with flavorful shoots such as mustard, pea, beetroot, and radish. The range is continuously developed and adapted to what customers demand.

What unites the products is cultivation with complete control from seed to finished plant. Växa uses hydroponic cultivation, which means the plants grow without traditional soil and receive their nutrients through water. The water circulates in the system, and the cultivation uses significantly less water than traditional farming. In addition, the products are grown without chemical pesticides.

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It is amazing to see how something so green and alive can grow 40 meters underground

Hi Jerry, what is the most fun part of your job?
The absolute most fun part of my job is that I get to use all the knowledge I have gathered over the years. The fact that we also have a CEO who is building the company he "always wished for" and succeeds in attracting truly professional colleagues makes the job very enjoyable!

What is the most challenging thing in the mine?
That there is no one else to ask for advice, as we are the first with this type of cultivation.

How many of you work at the cultivation?
We have 20 employees in production. Then we have a management team of six people, which is highly operational and where everyone helps cover for each other when needed.

Do you have any high and low seasons?
In our terminology, we have no high and low season, just as little as we have weather shortages. Our seasons are driven by customer demand. Fortunately, we have the experience to know that we need to have retail, foodservice, and industrial customers, so when one goes down, the other goes up.

From a quality aspect, we produce the same product regardless of the season, which is our absolute biggest USP.

If you weren't working with your cultivation, what do you think you would be doing instead?
Probably something very similar. I have previously worked for a wholesaler, but I find it even more fun to work as close to the products as I do today.

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