- High-quality, low-residue strawberries are now a reality in Europe thanks to cutting-edge UV-C technology implemented by Belgian growers.
- In 50% of the cultivated tabletop strawberries in Flanders already uses this robotic solution that minimizes chemical use.
How to grow strawberries that look and taste great in a way as natural as possible? This has always been a challenge for strawberry producers everywhere. Berries are fragile and highly susceptible to powdery mildew, a persistent fungal disease, so protecting harvests usually meant relying on chemical treatments. That was until now. In Belgium, a group of committed growers looking for cleaner, more natural alternatives, have found a sustainable way to fight pests and diseases by turning to light instead of chemistry.
Autonomous UV-C (Ultraviolet-C) robots are being rolled out on a large scale across Belgium’s strawberry sector. These machines move autonomously through the greenhouses overnight, using ultraviolet light to neutralize fungi before they can spread. By using light to keep the plants healthy, the industry has successfully transitioned from research trials in 2017 to full commercial implementation this season.
“As of March 2026, 40% of the Belgian strawberry growers are already making use of this technology. This covers approximately half of the relevant tabletop strawberry cultivation area. The capacity has doubled from last year until now, so this is becoming a core part of our infrastructure,” explains Nele Van Avermaet from VLAM.
Better harvests, naturally
For farmers, the impact of the UV-C robots changes the very nature of the harvest. By treating the plants overnight, growers have achieved up to an 80% reduction in fungicide use, in some cases dropping the amount of treatments by two third. This innovation, combined with the use of beneficial insects to control pests naturally, has halved the variety of protection products required, and results in a cleaner, more robust fruit.
“Since we started using the UV-C robots, the difference in the greenhouse is visible every morning,” says a grower from Coöperatie Hoogstraten. “We are no longer relying on chemical use; so, the plants remain strong. We have noticed first-hand that the harvest has a much more vigorous appearance and a notably glossy finish. For us, it’s not just about efficiency, it’s about delivering a strawberry that looks and tastes exactly how a premium berry should, and there is a peace of mind that it was grown sustainably.”
This technological shift ensures that Belgian strawberries reaching retailers this season maintain these superior physical characteristics. With British appetite for strawberries extending well beyond the brief local season, strawberry imports from Europe are key to cover demand. “Flanders’ geographical proximity to the UK, just across the Channel, minimizes the time for the Belgian harvest to reach our shelves. This means their strawberries are the next best thing after our own national production, being as natural and fresh as you can get. Even while we wait for our own local peak, every day can be a good day for a strawberry!” says Gary Marshall, from Bevington Salads.
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