Marne Mosterd from Groningen celebrates its 125th anniversary with some delay on Friday. Director Paul de Vries (51) about the consequences of the war in Ukraine for the seasoning, surprising combinations and the painful ankle of football player Bryan Linssen. “Look, it has not been scientifically proven, so I cannot claim anything.”
Congratulations on the anniversary, even though you have been around for 128 years?
“We are three years too late. But we are probably forgiven because of all the developments in the world. After a few years of corona, the mustard seed was temporarily unavailable due to the war in Ukraine. We get a large part of the seed from there, but we couldn’t get it in the Netherlands.”
You had to cut production by no less than 30 percent.
“We felt that. We were unable to deliver to some customers last year. Such a message is not received with applause, but we have been honest. Keeping your word breeds understanding. Fortunately, the puzzle pieces are now falling into place again. We are doing better than expected and are very optimistic about the future.”
It was your wish to make 10 percent of mustard from Groningen mustard seed within a few years. Is that still feasible?
“We really want it. Not only because there is a lot going on on the world stage, but also because of the opportunities in Groningen itself. This is traditionally a province in which the agricultural sector flourishes. We are now at about five percent, but our ambition remains to grow to 10 percent.”
Should a hip marketing campaign encourage young people to eat more mustard?
“Did you see something? Nice is not it? Look, we have to inspire people. A mustard soup, as a salad dressing, or with a block of cheese on the terrace: almost everyone eats our product at some point. Most young people just don’t realize it. While you can use it in so many ways. Adding a lot of flavor with little, we always say.”
But Mr. De Vries: I read roaring texts about pizzas with mustard? What do they think of that in Italy?
,,Well, we certainly have no illusions that mustard will soon take off in the pizzeria. But it’s one of those surprising combinations. Last week I tasted peppermint with mustard. Maybe crazy in advance, but you also have to stimulate. We are currently testing about 130 recipes, so every now and then you suddenly come across a taste sensation.”
What’s your personal favourite?
,,We are now working on a mixture of dijon mustard, orange and sriracha. So sharp and sweet and sour. We’ll see if it’s something for the barbecue. Speaking purely for myself, it’s a good contender. You will notice: we try everything out. And then hope that we hit the mark.”
Bryan Linssen, former player of FC Groningen, said years ago that he put mustard on his painful ankle.
“That was a great gift for us. We responded to this by delivering a truckload to him. Wonderful. Too bad he’s playing in Japan now. Because they are not that crazy about mustard.”
But does it really work for pain?
“Look, it has not been scientifically proven, so I cannot claim anything. But certain stories keep coming back. It seems that mustard opens your pores and lowers your blood pressure. But again: I am officially not allowed to say anything about that.”
Is it under the heading: tips from grandmother’s time?
“Yes, that idea. I am now over fifty, but when I was a child we had rhubarb in the garden. If you sprained your foot, you should wrap it in rhubarb leaves, my grandmother swore. She said nothing about mustard. But mustard is mentioned in the Bible as a healing agent. And I think that is still an important book in the world.”