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Condifresh: “The first French onions have arrived on the shelves”

After a peculiar year on the onion market, French onions are available again at wholesalers and in supermarkets. “In mid-July, we started harvesting the first French onions for our brand “Condichef”, which are now available on the supermarket shelves,” explains David Archer, category director at Condifresh.

“We currently offer one of the largest ranges of condiments in PGI/PDO/AOC and Red Label, thanks to our local sites”















Today, the Group has 5 major production sites in France as well as sites dedicated solely to products with a label, located directly in the heart of the terroirs. “Our partnerships, which include more than 50 producers, allow the Condichef range to cover a very large range of terroirs. It is very important for us to promote our production areas. We now have a PGI/PDO/AOC and Red Label range, which is one of the largest in its category. We offer, for example, Cadours violet garlic, Lautrec pink garlic, Lomagne white garlic, Cevennes sweet onions, Roscoff onions, as well as condiments under the brand ‘Bravo L’Auvergne’, which we are the only ones to offer.”

And since the beginning of the year, Condifresh has been expanding its range to condiments “produced in Ile de France”, with yellow onions, red onions, pearl onions and shallots.

“We were pioneers of the ZPR approach”
“As far as we are concerned, our commitment to an agriculture with Zero Pesticide Residue is not new. Four years ago, we started with the ZPR approach for which we were pioneers, and this for all 3 sectors: garlic, onion and shallot.”

“Thanks to the various collaborations with our producers and seed companies, we have developed soil-resistant and weather-resistant seeds which enabled us to obtain a ZPR range. We were the first condiment producer to market this range from October 2017, under the name ‘Nature’, which is now gaining importance on the market,” explains David.

“An underlying trend linked to agro-ecology in our sector”
In parallel with the ZPR, Condifresh also embarked on a HEV initiative, hoping to reach level 3 of the state certification. “There is a clear underlying trend in our category, regarding the lasting relationship with the producers, as well as the eco-responsible labels. Our mission is best expressed as ‘Healthy eating for all’. We are working on a sustainable and healthy agricultural model, while defending a much more accessible product proximity for all. This requires very specific agricultural practices and the economic protection of our partner producers through fair remuneration.”

“We obviously invest at the level of the farm, but also in consumer expectations, through ad hoc studies to better identify their needs. As a producer, we have a real 360° vision and a complete control of all sectors, from the seed to the end consumer, for garlic, onions and shallots.”

For more information: 
David Archer
Phone: 06 24 33 34 02   

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