The Bretagne agrifood maps 2016/2018

36 Pages·2016·7.27 MB·English

THE BRETAGNE
AGRIFOOD MAPS
Bretagne’s
agrifood industry
01/ PIG SLAUGHTERING AND PORK PROCESSING 17/ INTERNATIONAL INVESTMENT IN THE AGRIFOOD
02/ CATTLE SLAUGHTER AND PROCESSING SECTOR IN BRETAGNE
03/ POULTRY SLAUGHTER AND PROCESSING 18/ OUTGOING LOGISTICAL FOOD PRODUCTS FLOWS
IN BRETAGNE
04/ DAIRY INDUSTRY
19/ AGRICULTURAL MACHINERY
05/ ANIMAL FEED
20/ AGRIFOOD EQUIPMENT MANUFACTURERS
06/ PORK-BASED COOKED MEATS,
IN BRETAGNE
SALT MEATS AND CANNED MEATS
21/ UNIVERSITIES, RESEARCH AND TRANSFER CENTRES
07/ READY MEALS AND READY-MADE PRODUCTS
22/ VALORIAL APPROVED AND FINISHED PROJECTS:
08/ PROCESSED AND
BRETON ACTORS INVOLVED
CANNED SEAFOOD PRODUCTS
23/ COMPANIES MARKETING "LABEL ROUGE" PRODUCTS
09/ PROCESSING AND MARKETING
OF FRUIT AND VEGETABLES 24/ COMPANIES MARKETING "AOC / AOP"
AND "IGP" PRODUCTS
10/ BREAD, CAKES AND PASTRIES, AND BISCUITS
25/ "ORGANIC FARMING"
11/ BEVERAGES
(FRUITS AND VEGETABLES, EGGS,
12/ INTERMEDIATE FOOD PRODUCTS
CEREAL PRODUCTS, MEAT AND MEAT PRODUCTS)
13/ RAW SEAWEED MATERIALS
26/ "ORGANIC FARMING"
14/ SEAWEED PROCESSING (BEVERAGES, SEAFOOD PRODUCTS,
15/ BIOTECHNOLOGY IN THE AGRICULTURE DAIRY PRODUCTS AND OTHER)
AND AGRIFOOD SECTORS 27/ DEFENCE AND MANAGEMENT ORGANISATIONS,
16/ THE MAIN AGRIFOOD BUSINESSES AND INTER-PROFESSIONAL ORGANISATIONS
WITH HEADQUARTERS BASES IN BRETAGNE
Edito
AGRIFOOD: AN INDUSTRY OF THE FUTURE Far from an industry of the past, agrifood is one of the most
innovative an rapidly evolving sectors. It is at the crossroads
Agriculture and agrifood are and will remain major pillars of digital technology, energy and robotics that the most
of the Breton economy. Some see this Breton speciality fruitful innovations emerge. The Regional Council has long
as a source of vulnerability, taking the view that in the supported these, and will continue to do so to ensure
age of the Internet and the service economy, there are few that agrifood in Bretagne is at the leading edge
prospects for the future of the food industry. Nothing could of the economy of tomorrow.
be further from the truth, as proven on a daily basis.
You have before you maps reflecting the dynamism
Like all business sectors, the agrifood industry has been of Breton agrifood, in all territories and all business
shaken by the economic and financial crisis. This crisis sectors (meats, dairy products, fruit and vegetables,
was accompanied by a profound shift in this industry bakery products, fish products and ready meals).
in Bretagne towards higher value-added processed products. A source of pride for Bretons, and rightly so.
Today, the Breton agrifood sector is once again turning
its attention to a more offensive strategy for the future. Welcome to Bretagne.
Business volumes are rising, exports are up and investments
are multiplying. And above all, job losses have ceased Jean-Yves Le Drian
and a reversal could even be seen in this trend. President of the Regional Council of Brittany
01/ PIG SLAUGHTERING Bretagne is France’s most important pig slaughter and pork processing region, home
to 58% of the country’s abattoirs in 2015. As well as the tonnage laughtered (in total
more than 1.1 million tonnes), Breton manufacturers are increasing their efforts
AND PORK PROCESSING with regard to ensuring that the waste carcasses are “recycled”, leading them to work
on new markets. More than 80% of slaughtered pigs are cut up and new preparation
premises for Consumer Sales Units (processed, raw, cured or cooked products)
are developing to respond to the needs of French, European and world markets.
More than one third of Breton slaughter uses tools taken from the retail sector.
Lannion
Morlaix
Guingamp
Cooperl Saint-Malo
Arc Atlantique
Brest
Kermené
Saint-Brieuc (E.Leclerc) Dinan
Abera
(Avril)
Socopa Viandes Carhaix-Plouguer Kermené Fougères
(Groupe Bigard) (E.Leclerc)
Ets Clermont
(Jean Floc'h)
Société Briécoise
Loudéac
d'Abattage
(Agromousquetaires)
Loudéac Viandes
Quimper Pontivy (Jean Floc'h) SVA Jean Rozé Rennes Vitré
(Agromousquetaires)
Jean Hénaff (SJetaenr F Gloco'hz) SJeuarngé Fllaotcio'hn CAotolapnetrilq Aurec TGet V Miaanrdéees
Josselin Porc
Groupe Bigard Lorient Société Bernard Abattage Saviel France
(Jean Floc'h) (Agromousquetaires) (Agromousquetaires)
Gâtine Viandes
/ Permanent staff
(Agromousquetaires)
Vannes
Redon
Sélection Viande
Distribution
20-49 50-99 100-199 200-499 500 and over
(Name of group): Majority shareholder
July 2016
Sources: Observatoire économique des IAA de Bretagne, based on data provided by the CCI de Bretagne
IGN - GEOFLA® and RGE®
© Bretagne Développement Innovation
Nantes
02/ CATTLE SLAUGHTER Bretagne has a network of modern beef slaughter and processing facilities
that are based on diversified production primarily generated from three regions
in the West. The region thus covers nearly 37% of national veal calf slaughters
AND PROCESSING and 21% of adult bovine slaughters. The largest-scale product production,
the rationalisation and modernisation of industrial tools remain priority areas
for development and investment for these companies, which are often leaders
in France.
Lannion
Morlaix
Guingamp
Saint-Malo
Yves Fantou
Brest
Socopa Viandes
(Groupe Bigard) Saint-Brieuc Dinan AIM Antrain
(Ets Monfort)
Carhaix-Plouguer
Kermené Fougères
(E.Leclerc)
SVA Jean Rozé
(Agromousquetaires) Kerviande SVA Jean Rozé
Loudéac (Agromousquetaires)
Quimper Jean Chapin SVA Jean Rozé
Ets Monfort Pontivy (Ets Monfort) (Agromousquetaires)
Socabaq Gallais Viandes
(Even) (Groupe Bigard)
Bretagne Viandes TG Viandes
Rennes
Distribution Groupe Bigard K(Ee.Lremcleernc)é et Marée TCeonlldertiade Vitré
(VanDrie Group)
Lorient Saviel France
(Agromousquetaires)
/ Permanent staff Société Alimentaire
de Guidel Kervadec Vannes
(Agromousquetaires)
Sélection Viande Redon
Distribution Renaud Viandes
20-49 50-99 100-199 200-499 500 and over
(Name of group): Majority shareholder
July 2016
Sources: Observatoire économique des IAA de Bretagne, based on data provided by the CCI de Bretagne
IGN - GEOFLA® and RGE®
© Bretagne Développement Innovation
Nantes
03/ POULTRY SLAUGHTER For several decades now, poultry production in Bretagne has relied on the strong growth in consumption
in France, Europe and third countries (Near and Middle East). However, since the late 1990s, production
has declined as a result of heavy competition from imported meat in Europe (Brazil, Thailand, etc.)
AND PROCESSING and more recently intra-European meats (Netherlands, Belgium, Germany, Poland). This decline is particularly
marked in turkey, while chicken is less vulnerable. The frozen chicken export sector is also being challenged.
Major industrial restructuring is currently under way. The Breton sector, which represented 32% of French
chicken production and 46% of turkey meat production in 2015, still has a variety of companies, products
and markets, which could allow it to bounce back in an every expanding French and European market.
Lannion
Tilly Sabco Guingamp
Bretagne Farmor
Savel Industries (LDC)
Morlaix
(Savel) Saint-Malo
Brest
Socavol Saint-Brieuc Dinan
(Casco)
Vatédis
Carhaix-Plouguer (Terrena)
Doux
Ets Robin
(Terrena) dVuo lPaoilhleesr (Savel) LDC Bretagne Fougères
(Casco) TDI
Doux
(Terrena)
Les Volailles Boscher Le Clézio
de Keranna Volailles Abattoir
Volailles de l'Odet (LDC)
(Le Clézio Industrie) (LDC) Loudéac
Quimper Pontivy Sovipor Rennes Vitré
RVE
CADF Isla Mondial
Doux Père Dodu Voléfi (Triskalia) Bretagne (LDC)
(Terrena) (Duc) Lapins
(ALPM) Ronsard
Celtys (Triskalia)
(LDC) Les Cailles de Chanteloup
Celvia
Lorient (LDC)
/ Permanent staff Socalys
(Terrena) Celvia
(LDC)
Vannes Soprat
(Terrena) Redon
Procanar
20-49 50-99 100-199 200-499 500 and over (LDC)
(Name of group): Majority shareholder
July 2016
Sources: Observatoire économique des IAA de Bretagne, based on data provided by the CCI de Bretagne
IGN - GEOFLA® and RGE®
© Bretagne Développement Innovation
Nantes
04/ DAIRY INDUSTRY Ensuring almost 22% of France’s milk shipments, Bretagne remains an attractive region for international
industrial operators as well as for the majority of Breton cooperatives. At a time when market regulations
are changing significantly (end of quotas in 2015...), companies have begun a process of concentration within
the sector to adapt to tougher competition. Substantial investments have been in operation since 2015.
Lannion
Even Lait Industrie
(Laïta)
Sill Morlaix
Guingamp Laiterie Nouvelle
de l'Arguenon Saint-Malo
Rolland Entremont (Laïta)
(R&R Ice Cream) (Sodiaal) Saint-Brieuc Laiterie de Saint-Malo
Glaces Jampi Brest Yffiniac (Sill)
Uclab Industrie Industrie
(Laïta) (Laïta) Dinan
Carhaix-Plouguer Armor Protéines
Laiterie Nouvelle Novandie (Savencia)
Entremont Armoricaine Marie Morin d(Leaï tla'A)rguenon (Andros)
(Sodiaal) Industrie
Fougères
Lactalis (Laïta)
Entremont
Synutra France Loudéac (Sodiaal) Laiterie Les Délices
Entremont International Entremont Armor Protéines Rennes Coralis Fromapac du Valplessis
(Sodiaal) (Sodiaal) (Savencia) Entremont (Eurial) (Savencia) (Agromousquetaires)
(Sodiaal)
Quimper
Pontivy Vitré
Candia
Lactalis
(Sodiaal) Lactalis
Laiterie Le Gall Lactalis Triballat Noyal Triballat
(Sill) Eurial Triballat Noyal
Fromagerie
du Val de Scorff Entremont Noyal
(Sodiaal)
(CLAL St Yvi)
Lorco Lorient
(CLAL St Yvi)
/ Permanent staff Lactalis
Vannes
Redon
AB Technologies
Alimentaires
20-49 50-99 100-199 200-499 500 and over
(Name of group): Majority shareholder
July 2016
Sources: Observatoire économique des IAA de Bretagne, based on data provided by the CCI de Bretagne
IGN - GEOFLA® and RGE®
© Bretagne Développement Innovation
Nantes
05/ ANIMAL FEED In Bretagne, developments made in the production of food for animals (compound feed, premixes
and pet food) followed progress made in the domain of livestock production. With almost 8.2 million
tonnes produced (excluding pet food) in 2013 alone, Bretagne is responsible for almost 42% of the national
production of animal feed.
The investments made in facilities primarily aim to increase their productivity, food safety
(heat treated foods) and the traceability of products while responding to increased market segmentation
when it comes to food products (100% vegetable-based feed, GMO-free sector, etc.). The development
of products of a higher added value (premixes, fish food, horse food, etc.) is another much pursued area.
Lannion
Nutréa
Cooperl
Tromelin Nutrition Animale
Sanders Arc Atlantique
Nutrition Nutréa
Bretagne
Nutrition Animale
Morlaix Guingamp Saint-Brieuc Saint-Malo
Coop
Brest Cobrena Tecnor Sofac Sanders Coréal Garun-Paysanne
Bretagne Triskalia Nutréa
Triskalia Le Gouessant Dinan Nutrition Animale
Richard Nutrition Cooperl Arc Atlantique
Le Gouessant
Carhaix-Plouguer
Ets Le Men Groupe Michel
Fougères
UCA Aliouest
Provimi France
Agrial
Loudéac
Coop Le Gouessant Valorex
Sanders Bretagne Garun-Paysanne Rennes Districéra
Sofral Saint Nutagri
Quimper Pontivy Jacques Aliments Sanders Bretagne Bretagne UFABSaOnudeesrts Cooperl
Arc Atlantique
Doux Aliments Triskalia Sodiva Vitré
Bretagne Richard Nutrition
Vern Sanders Ouest
Aliment Coopédom
Triskalia
Districéra
UCA Aliouest
Richard Nutrition
Sopral
Nutréa
/ Permanent staff LorientNutrition Animale
Vannes
Redon
Nutréa
Nutrition Animale
-20 20-49 50-99 100-199 200-499
July 2016
Sources: Observatoire économique des IAA de Bretagne, based on data provided by the CCI de Bretagne
IGN - GEOFLA® and RGE®
© Bretagne Développement Innovation
Nantes
06/ PORK-BASED COOKED MEATS, A traditional activity in Bretagne, cooked, salt and canned pork meat products
are continuing to be developed and totalled almost 386,000 tonnes in 2015
(excluding ready meals and pre-made salads), which is namely 32% of national
SALT MEATS AND CANNED production. Alongside products such as roast hams and pâtés (a third of national
production), a recent and strong trend can be seen in the production of lardons
and roasted products essentially created for supermarket deli counters.
MEATS
Lannion
Géo
La Lampaulaise Guyader Binic
de Salaisons Morlaix Terroir et Création Gastronomie
Guingamp
Bianic
Cooperl Saint-Malo
Jean Arc Atlantique*
Brest Stalaven
Salaisons Conserves Kermené
de l'Arrée Stéphan Hameon Dinan Ets Jean Brient
Saint-Brieuc
Kermené
Carhaix-Plouguer Kermené*
Andouillerie Les Recettes Fougères
du Château L'Uzelaise Andouillerie de Tinténiac
de Brocéliande
La Lampaulaise Brocéliande ALH
de Salaisons Loudéac
ALonudsrséo uarn Salaisons SCaellatiiqsouness Grand Saloir Ets Clermont
Quimper Celtiques St Nicolas
S.C.O. Brocéliande ALH Grand Saloir Rennes Vitré
Monique Pontivy Saint Nicolas
Ranou GBrigoaurpde* Salaisons du GChoaurrcmuatenrdieess Atle'Aliregro daet
Jean Hénaff* Guémené
Ets Jean Brient Ets Beucher
Andouilles Jean-Pierre AT France Société
de Fouesnant Tallec Lorient Morlaisienne
Société Bernard* Salaisons Charcuteries
cuisinées de Plélan
Valia Jean Floc'h
/ Permanent staff
Charcuterie
du Blavet Vannes
Redon
20-49 50-99 100-199 200-499 500 and over
(*) The manufacture of cooked meats is not the site’s only activity.
July 2016
Sources: Observatoire économique des IAA de Bretagne, based on data provided by the CCI de Bretagne
IGN - GEOFLA® and RGE®
© Bretagne Développement Innovation
Nantes
07/ READY MEALS Responding to the growing demand of the market, this sector is seeing
a huge increase in the number of companies manufacturing products that are
increasingly sophisticated with regard to their content or packaging.
AND READY-MADE PRODUCTS These meat, fish or vegetable-based prepared products are sold both fresh
and frozen. This activity, most often the result of a diversification effort, aiming
to complete a range of existing products, is becoming a source of growth
and value added for many Breton agrifood businesses.
Primel Gastronomie
Lannion
Compagnie des
Farmor
Morlaix Pêches Production
Primel Gastronomie Celtigel
Guingamp Saint-Malo
Saint-Brieuc
Took Took Conserves
Brest Stéphan Solane
Crêperie Galettes Bertel
Daunat Haméon Jarnoux
Kermad
Bretagne
Dinan
Carhaix-Plouguer Jean Stalaven
Marine
Kermené Fougères
Harvest Kritsen Sobréval
Les Recettes
de Tinténiac
Vatédis
Guyader Marie Loudéac Cité Marine
Traiteur Frais Nicot Gourmet D.L.B.
Quimper BTroanitdeuuerl le Houdebine La Crêpe de Maître Jacques
Jean Hénaff* DPoèurex International CGPA Pény Cobral Pontivy Brocéliande Rennes Vitré
Dodu Isla Robichon Houdebine
Gartal Mondial AT France Geldelis
Larzul Maréval
Keranna
Tipiak plats Ets Doussot Productions Union Fermière
cuisinés surgelés Neptune Cité Morbihannaise
Gastronomie Marine Sveltic
Lorient
Traiteur de Paris
/ Permanent staff Capitaine Cook Délifrance Mix'Buffet
Régalette
Armor Plats Cuisinés Vannes
Guyader Traiteur Frais Soprat
Ready meals Redon
and ready-made products
PAM
Specialities made from
seafood products 20-49 50-99 100-199 200-499 500 and over Délices de St Léonard
Patissnack
(*) The ready-made meal is not the site’s only activity.
July 2016
Sources: Observatoire économique des IAA de Bretagne, based on data provided by the CCI de Bretagne
IGN - GEOFLA® and RGE®
© Bretagne Développement Innovation
Nantes