France: New season of shallots in Brittany
Quality of the harvest is looking good, he was happy to report. As for size, Mr. Batardière says that the shallots are larger than what they are used to seeing, thanks in part to the rains at the end of June.
The company was currently hard at work getting the shallots ready for market. Mr. Batardière went into detail on the process.
"After being snatched, the shallots stay on the field for a few days for drying, before to being received on our lines of Plouzévédé and Tréguier. The shallots are then stocked in ventilated cells to optimize the drying before shipping."
According to Mr. Batardière, the outlook for organic was also looking promising.
"On the organic side, the harvest is speeding up with a quality and yield above the average of the previous years, a good point considering the demand which is seeing strong growth," Mr. Batardière finished.
For more information:
Pierre Batardière
DANIEL CADIOU
Tel: +33 (0)2 98 69 99 17
p.batardiere@cadiou.org
www.cadiou.org