When winter touches Gujarat and Uttar Pradesh, the fields start to whisper again. The air smells different — part soil, part hope. That’s when the chicory seeding season begins.
There’s no fanfare, no machines humming loudly. Just farmers in their fields at sunrise, scattering seeds by hand, the way it’s been done for generations. Every handful they sow carries a quiet promise — that these roots will grow strong, clean, and full of life.
At Vashila Industries, this season isn’t just a farming cycle. It’s the beginning of everything we do — a story that starts beneath the soil and ends on global shelves.
The Secret Lies in the Soil
Chicory loves the kind of soil that breathes — loose, deep, and full of warmth. That’s why India’s western plains are perfect for it. Here, the land gives what you give it.
Our farmers prepare the soil weeks in advance, mixing in organic matter, checking the moisture, feeling it between their fingers. There’s science in the process, yes, but also instinct. Farming is half knowledge, half heart.
Once the chicory seeds go in — usually in November or December — the countdown begins. Within ten days, green shoots start to peek through. Small, tender, and full of potential. It’s a moment that never gets old, no matter how many years you’ve been watching.
Growing with Care
Chicory doesn’t grow tall; it grows deep. The real magic happens underground. The roots stretch down quietly, drawing minerals and life from the soil. That’s where the natural inulin fiber and gentle bitterness develop — the same qualities that make chicory so valuable to the food and beverage world.
At Vashila, we don’t leave this to chance. Our agronomy team stays close to the fields — checking water levels, guiding farmers, and making sure every crop grows evenly. When it comes to chicory, small details make a big difference. The right irrigation, the right timing, and the right touch — that’s the secret behind a good harvest.
When Roots Meet the Sun
By summer, the roots are ready. Thick, strong, and packed with flavor. Harvesting happens before sunrise, while the soil is still cool. You can see the pride in every farmer’s face when the roots come out clean and healthy.
The journey then moves from the fields to Vashila’s processing plant in Gujarat. Here, modern machines take over where human hands leave off — washing, slicing, drying, and roasting the roots. What started as soil and seed now becomes chicory cubes, granules, and extracts — used by coffee makers, food brands, and nutrition companies around the world.
From the outside, it’s manufacturing. But to us, it’s more like craftsmanship. Every batch carries a bit of our farmers’ effort and our team’s precision.
The Global Secret in a Local Crop
Not many know this, but India’s chicory fields feed a global industry. From prebiotic fibers to natural coffee blends, chicory finds its way into products across Europe, Asia, and beyond.
When people sip their morning coffee or pick a “gut-health” food off the shelf, few realize the roots of that story lie in our soil. That’s what makes this season so special — it connects small villages in India to big cities worldwide.
For Vashila Industries, that connection is what drives us. We don’t just grow crops; we grow possibilities — responsibly, sustainably, and with pride.
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Closing the Loop
As the 2025 seeding season unfolds, the fields are alive again. Farmers laugh, soil sticks to their boots, and new roots begin to take shape.
It’s a simple cycle — seed, soil, sun, and care — but within it lies the secret of sustainability. At Vashila, we carry this rhythm forward, year after year. Because in the end, the real secret isn’t in the soil — it’s in the people who nurture it.
Explore Our Chicory Range
- Dried Chicory Roots – Sun-dried and rich in natural inulin.
- Chicory Cubes – Perfectly roasted for pure flavor.
- Liquid Chicory (Chicory Extract) – Refined for food and beverage applications.
