Weighing
In one record.
Booking journey
Harvest to stock: for farms and wine estates
The harvest is weighed, given a batch number and enters stock. Quality, quantity and parcel origin are on record.
- German, French, Italian and English
- CHF, VAT and tourist tax
- Data protection under revFADP
From harvest to stock
During harvest, quantity and quality are entered on the phone or from the weighing slip; the system generates the batch number and books the produce to the right store or tank. The quantity going to the buyer or co-op the same day is set aside and the rest shows as stock.
Your benefits
How we work
- 1
Clarify requirements
By e-mail we discuss your property, your workflows and your goals and agree on the scope.
- 2
Build and connect
We build the solution to fit your hotel and connect it to your existing systems.
- 3
Test and launch
We test with real workflows, train your team and only go live when everything is right.
Swiss specifics
Storage conditions vary by product (cold store, humidity etc.); the farm sets them and the software keeps records.
Frequently asked questions
Can several stores be managed?
Yes; store, silo or cold room are defined as separate locations.
Related topics
Sowing to harvest
The sowing plan turns into work orders, care and inputs are recorded and harvest time arrives.
Learn moreStock to sale
Produce in stock is allocated to orders, packed and sent out for delivery.
Learn moreHarvest and yield
Harvest is recorded by batch, quantity and quality; yield is compared per parcel and year.
Learn more