Your contact : Yves Faverjon
y.faverjon@provence-promotion.fr


Provençal nutrition: a naturally functional nutrition

Recent wide media cover of the "French paradox" has brought international attention to the nutritional benefits of Provençal eating habits.

Thanks to its reputation, the Provence region is currently a pole of excellence in the food industry.

This is due to its many assets :

- Firstly, its geographical position: open to the entire world; at a crossroad of transport infrastructures,
- Secondly, its easy access to raw materials: imports through the Marseilles,
- Thirdly, its proximity to several highly reputed research laboratories.

A favourable environment

The world's leading exporter of processed food products, France benefits from an environment that offers particularly favourable conditions for the installation of new production units.

The Provence region is one of the leading regions of the French food industry, with over 300 companies ensuring a turnover of around 5.5 billion Euros and employing over 20,000 persons.

The Provençal food industry is well organized around organisms such as :

The FRIAA (the regional union of food industries),
The CRITT (the regional centre for technology innovation and transfer),
The CTCPA (the research centre for the preservation of agricultural produce).

Development poles

The main factor in the establishment of the food industry poles in this region is its easy access to supplies:

- The port of Marseilles, with the fruit and vegetable terminal and the fruit and vegetable exchange, unique in France,
- The nearby agricultural areas have encouraged the development of sites near Aix-en-Provence and Arles,
- The three national interest markets : two in Marseilles at Les Arnavaux and Saumaty and one in Châteaurenard..

The presence of the food industries can also be explained by the strong industrial tradition of the region, which guarantees partners and sub-contractors of quality.

Moreover, the Provence region is a pioneer in the treatment of solid and liquid waste products from agricultural companies.

A dynamic industry

The power of the Provençal food industry sector is ensured by the presence of world-leading brand names such as Cirio France, Coca-Cola, Danone, Grands Moulins Storione, Haribo, Heineken, Nestlé, Oli Provence, Orangina, Panzani William Saurin, Pernod-Ricard, Rivoire & Carré Lustucru, Saman Dole Food, Teisseire, Unilever.

In addition to these major names, there are dynamic smaller-scale companies : some veritable showcases of our gastronomic tradition produce classic French products, while others produce innovatory products using new technologies (confectionary, prepared dishes, deep-frozen dishes…).

A natural abundance

Due to the favourable growing conditions and to particularly high-performance irrigation systems, the Provence region is the number one in France in the production of fruit and vegetables and in extent of greenhouse production.

The will to achieve quality is also omnipresent: the Chamber of Agriculture of the Bouches du Rhône, working jointly with the IMVANP (the Mediterranean institute for research into wine, foodstuffs and preventive nutrition), has developed new agricultural production techniques under the brand name "Nutrition Méditerranéenne en Provence".

The brand name guarantees traceability, quality of taste and exceptional nutritional properties.

Research

The Provence region also has the advantage of being situated near a high concentration of internationally renowned laboratories that provide consultancy services to the food producing companies and industrial collaboration in food production, nutrition and health matters.

The CNRH Méditerranée (the Mediterranean human nutrition research centre) groups together about forty laboratories from the universities in the Aix-en-Provence academy, plus major public research agencies such as the INRA (national institute of agronomical research) and the CNRS (national centre for scientific research). This centre participates in particular in the creation of functional foodstuffs. For this purpose, it works jointly with the industrialists from the dietetic, nutraceutical ingredients or dietary supplements industry.

The IFR (federative institute of research) groups together about ten INSERM (national institute for health and medical research) units, working together on the theme of nutrition during illness.

This environment has favourite the development of companies working in the dietary supplements and neutraceutics sectors such as Arkopharma, Holistica International, or the Laboratories Laphal.

Training

The universities in the Aix-Marseilles academy have been giving higher education courses in the food industries.

There are currently two IUPs (technical institutes), one in the technical and science faculty of Saint-Jérôme (consumer foodstuffs) and the other in Avignon, specialising in food sciences.

The Saint-Jérôme institute is intended to train competent managers for the food production, processing and inspection industries.

Three post-graduate university degrees are available to complete these studies:

"Consumer foodstuffs" (Faculty of St-Jérôme)
"Food Law" (Faculty of Avignon)
"Food sector economy" (University of Aix-Marseilles II).
In the scientific research disciplines, the Faculty of Saint-Jérôme runs courses in food biochemistry, from degree to doctorate level, as part of the IMRN (Mediterranean Food Research Institute).

Examples of two companies

LES CRUDETTES

This company, the second biggest in the national vacuum-packed fresh salads and vegetables market, inaugurated a new production site in Cabannes in 2001. Located within a major industrial basin, the company employs 180 persons and uses the latest innovatory techniques. In this rapidly expanding sector, the company works with the local producers to adapt its products to the latest market trends.

HARIBO

Marseilles has been the main office of HARIBO France, the most active branch of the group, since 1967. After instant success, it became the leading French producer of confectionary. With its three production plants and a work force of 700, Haribo France represents around 10% of the group's turnover. It is now the leading European producer of marshmallows and dragees and world leader in the production of liquorice and jellied confectionary.