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Welcome to R. Van Ree BBV

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R. Van Ree Beheer B.VGroup is paying attention to technical characteristics of packaging: crates, bags, printed labels or stickers. Products are packed in most efficient and reliable packaging options, so we are flexible to adjust products to client‘s needs.

WHY CHOOSE US

Get insane product selection, quality, and top-notch customer service you can TRUST. Thousands of satisfied members can’t be wrong. Our services and commendable and we are there for you. Our customers are king, and we have a 99.9% success rate for all our deliveries. We equally insure our shipments so there is just nothing to fear.

A wide variety of the woods, timber, semi-processed and finished process words like plywoods, wood pellets, etc at a variety of price points to choose from. Our staff is devoted to the consistent selection of unique and rare genetics and the overall quality, you would definitely get your money’s worth at R. Van Ree Beheer B.VLtd.

We have state of art equipment and highly skilled professionals to get your products ready and delivered within the shortest possible time.

We use air, land and sea freights to deliver your consignments, depending on the tonnage and type of product. We have a 99.9% reliability rate, all our customers never hesitate to testify to these.

Lumbers, Logs, Elements, Strips, Panels, Planks, Parquet, Packaing Material and More
European Softwood and Hardwood Timber
Lumbers, Logs, Elements, Strips, Panels, Planks, Parquet, Packaing Material and More
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Walnuts
Nuts
Walnuts
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Alpine goat
Livestock & Dairy Products
Alpine goat
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Products Grid

  • , 1098 visits

    Cacao beans

    Add to wishlist
    A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm (0.79 to 1.18 in) thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color.

    During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily after roasting by winnowing. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value.
  • , 1051 visits

    Red and White Corn

    Red and White Corn
    Add to wishlist
    A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm (0.79 to 1.18 in) thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color.

    During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily after roasting by winnowing. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value.
  • , 1101 visits

    Wood free offset paper

    Wood free offset paper
    Add to wishlist
    A cocoa pod (fruit) has a rough, leathery rind about 2 to 3 cm (0.79 to 1.18 in) thick (this varies with the origin and variety of pod) filled with sweet, mucilaginous pulp (called baba de cacao in South America) with a lemonade-like taste enclosing 30 to 50 large seeds that are fairly soft and a pale lavender to dark brownish purple color.

    During harvest, the pods are opened, the seeds are kept, and the empty pods are discarded. The seeds are placed where they can ferment. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. This skin is released easily after roasting by winnowing. White seeds are found in some rare varieties, usually mixed with purples, and are considered of higher value.