{"id":2061,"date":"2025-04-01T15:50:14","date_gmt":"2025-04-01T13:50:14","guid":{"rendered":"https:\/\/stoll-freres.ch\/?p=2061"},"modified":"2025-05-07T15:30:01","modified_gmt":"2025-05-07T13:30:01","slug":"stretnutie-s-rafalom-krupom-manazerom-baklazanoveho-sklenika","status":"publish","type":"post","link":"https:\/\/stoll-freres.ch\/sk\/rencontre-avec-rafal-krupa-responsable-de-la-serre-daubergines\/","title":{"rendered":"Stretnutie s Rafalom Krupom, ved\u00facim bakla\u017e\u00e1nov\u00e9ho sklen\u00edka"},"content":{"rendered":"
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\u00a9 kreat\u00edvne synergie, Laurent Bailly<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Zmena vesm\u00edru, z dopravy na trhov\u00e9 z\u00e1hradn\u00edctvo<\/h3>\n

Rafal Krupa sa narodil v Po\u013esku, kde sa vyu\u010dil a pracoval ako vodi\u010d kami\u00f3nu a autobusu, pri\u010dom cestoval po svojej krajine a strednej Eur\u00f3pe. Pred deviatimi rokmi ho jeho sestra, ktor\u00e1 u n\u00e1s vtedy pracovala, po\u017eiadala, aby sa k nej pridal. Za\u010d\u00ednal ako sez\u00f3nny robotn\u00edk v bakla\u017e\u00e1novom sklen\u00edku, pr\u00e1ca ho zaujala, r\u00fdchlo sa nau\u010dil a o p\u00e1r rokov bol vymenovan\u00fd za ved\u00faceho.<\/p>\n

\u201eSpo\u010diatku sa mi to v\u0161etko zdalo magick\u00e9,\u201c spom\u00edna so smiechom, ke\u010f rozpr\u00e1va o svojich prv\u00fdch krokoch pri pestovan\u00ed bakla\u017e\u00e1nov. Ale r\u00fdchlo si osvoj\u00ed techniky. Dnes je to on, kto pripravuje \u017eivn\u00e9 zmesi pod\u013ea pokynov ved\u00faceho pestovania a starostlivo sleduje stav rastl\u00edn a plodov. \u201eKe\u010f bakla\u017e\u00e1n vezmete do ruky, hne\u010f viete, \u010di je dobr\u00fd alebo nie,\u201c vysvet\u013euje. Odbornos\u0165, ktor\u00fa odovzd\u00e1 svojmu t\u00edmu a zabezpe\u010d\u00ed, \u017ee jeho pr\u00e1cu bude mo\u017en\u00e9 vykon\u00e1va\u0165 aj v jeho nepr\u00edtomnosti.<\/p>\n

\u0160tyri ro\u010dn\u00e9 obdobia v bakla\u017e\u00e1novom sklen\u00edku<\/h3>\n

V\u00fdsadba prebieha v zime a zber za\u010d\u00edna v marci. Tento skor\u00fd za\u010diatok umo\u017e\u0148uje robustn\u00e9 rastliny a bohat\u00e9 \u00farody v lete, ktor\u00e9 pokra\u010duj\u00fa a\u017e do okt\u00f3bra. V Stoll vyr\u00e1bame okolo 400 ton bakla\u017e\u00e1nu ro\u010dne, aby sme uspokojili rast\u00faci dopyt po tejto ovocnej zelenine. Jeho spotreba sa vo \u0160vaj\u010diarsku v posledn\u00fdch rokoch v\u00fdrazne zv\u00fd\u0161ila, \u010do je sp\u00f4soben\u00e9 vzostupom stredomorskej kuchyne a dostupnos\u0165ou t\u00fdchto miestne vypestovan\u00fdch produktov.<\/p>\n

Koncom leta rastliny dosahuj\u00fa v\u00fd\u0161ku a\u017e \u0161es\u0165 metrov, takmer sa dot\u00fdkaj\u00fa strechy sklen\u00edka. Rafal a jeho t\u00edm preto tr\u00e1via ve\u013ek\u00fa \u010das\u0165 \u010dasu vo v\u00fd\u0161kach, \u010dasto v intenz\u00edvnych hor\u00fa\u010dav\u00e1ch. De\u0148 systematicky za\u010d\u00edna zberom, po ktorom nasleduje starostlivos\u0165 o rastliny: n\u00e1cvik usmer\u0148ovania ich rastu a prerez\u00e1vanie, aby sa zachovali len tie najprodukt\u00edvnej\u0161ie kon\u00e1re.<\/p>\n

Medzi n\u00e1ro\u010dnou pr\u00e1cou a chv\u00ed\u013eami \u00faniku<\/h3>\n

Hoci je jeho pr\u00e1ca sez\u00f3nna, Rafal hr\u00e1 k\u013e\u00fa\u010dov\u00fa \u00falohu po\u010das cel\u00e9ho cyklu bakla\u017e\u00e1nu. Svoj t\u00edm vedie desa\u0165 mesiacov vo \u0160vaj\u010diarsku a dohliada na v\u00fdrobu a organiz\u00e1ciu pr\u00e1ce v sklen\u00edku. V novembri a decembri sa vracia do Po\u013eska za rodinou a potom sa ka\u017edoro\u010dne vracia na nov\u00fa sez\u00f3nu.<\/p>\n

Ve\u013ek\u00fd milovn\u00edk cestovania a dlh\u00fdch ciest r\u00e1d odch\u00e1dza na v\u00edkend pre\u010d, \u010dasto ne\u010dakane, v z\u00e1vislosti od moment\u00e1lnej n\u00e1lady. Oce\u0148uje centr\u00e1lnu polohu \u0160vaj\u010diarska v Eur\u00f3pe, ktor\u00e1 mu umo\u017e\u0148uje r\u00fdchlo sa dosta\u0165 do Franc\u00fazska a Talianska medzi jeho ob\u013e\u00faben\u00e9 destin\u00e1cie. Jeden alebo dvaja kolegovia s n\u00edm zvy\u010dajne cestuj\u00fa a premie\u0148aj\u00fa tieto eskap\u00e1dy na chv\u00edle pohody.<\/p>\n

Rafal svojou kari\u00e9rou dokonale ilustruje, ako pr\u00edsnos\u0165, t\u00fa\u017eba napredova\u0165 a oddanos\u0165 druh\u00fdm m\u00f4\u017eu otvori\u0165 cestu k zv\u00fd\u0161enej zodpovednosti. Vlastnosti, ktor\u00e9 rezonuj\u00fa s na\u0161imi hodnotami a ktor\u00e9 prispievaj\u00fa k pote\u0161eniu zo spolupr\u00e1ce.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Po\u010das ro\u010dn\u00fdch obdob\u00ed v\u00e1s poz\u00fdvame na stretnutie so \u017eenami a mu\u017emi, ktor\u00ed ka\u017ed\u00fd de\u0148 vkladaj\u00fa svoju energiu a odbornos\u0165 do na\u0161ej prev\u00e1dzky. Medzi dvoma zbermi dnes n\u00e1jdeme Rafala Krupu v bakla\u017e\u00e1novom sklen\u00edku, za ktor\u00fd je zodpovedn\u00fd.<\/p>","protected":false},"author":3,"featured_media":2069,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,16],"tags":[],"class_list":["post-2061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cultures-methodes","category-portraits"],"yoast_head":"\nRencontre avec Rafal Krupa, responsable de la serre d\u2019aubergines - STOLL Fr\u00e8res SA<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stoll-freres.ch\/sk\/stretnutie-s-rafalom-krupom-manazerom-baklazanoveho-sklenika\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rencontre avec Rafal Krupa, responsable de la serre d\u2019aubergines - STOLL Fr\u00e8res SA\" \/>\n<meta property=\"og:description\" content=\"Au fil des saisons, nous vous invitons \u00e0 faire la connaissance des femmes et des hommes qui mettent chaque jour leur \u00e9nergie et leur savoir-faire au service de notre exploitation. 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