Tons of Sauerkraut: Capitalizing on the Fermented Food Boom

Fermented foods are trending, and sauerkraut is having a moment! In this episode of The Business of Agriculture, host Damian Mason dives deep into the world of fermentation with Jorge Azevedo, CEO of Fermented Food Holdings. They discuss why ultra-processed foods are falling out of favor, the growing demand for probiotics, and why FFH moved to Wisconsin—home to serious sauerkraut expertise. Plus, you won’t believe how much cabbage comes off an acre! (Spoiler: it’s a whopping 45 tons!) Tune in for a fun and insightful look at the business behind the brine.

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Also, make sure to check out DamianMason.com, XtremeAg's The Cutting The Curve Podcast and The Granary. 

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