Our story
Our story begins in 2013, when Tomer Tzur worked in the agricultural sector of Kibbutz Tsova in the Jerusalem hills. We saw the thousands of apples and pears that remain in the orchard after harvesting and the quantities of containers that are rejected for marketing at the packing house.
Why was the fruit disqualified?
Inappropriate size, small picking stroke, uneven color. The fruit is excellent, but no longer “beautiful” enough to be on the market.
We were looking for ideas for reusing the waste fruit. We wanted renewed value for the farmers who work with us.
Thus the ferment was born.
We started with juice production. Natural and fruity delicacies. Later, after in-depth study,We learned to ferment alcoholic cider and produce acids.
Today we are proud to say that the fermenter buys the fruit that is rejected for marketing from farmers across the country, with the intention of doing so for Israeli agriculture.
We strive to maintain a living model of a circular economy and serve as a safety net for agricultural farms on the one hand, and on the other hand, to produce a variety of unique and natural products of excellent quality.
