Olmen - Belgium - 08 May 2020 -- The Eric Schoeters asparagus farm. — Eric lining up asparagus to be washed with his wife Diane on the other side. Until the asparagus is packaged for sale, it passes averagely 11 times through human hands. The harvested asparagus is kept in 3 degree C. water for one day to stop the ripening, then it goes through the washing machine and through the pealing machine. Each individual asparagus is then cleaned and trimmed by hand before packaging. — PHOTO: Juha ROININEN / EUP-IMAGES