The first orchards of Angys pears were planted in 1999. “This variety was born at the National Institute for Agronomic Research (INRA) of Angers. It is the result of crosses between the Doyenne du Comice, known for its delicate and melting flesh, and the more rustic Winter Doyenne,” explains Sylvain Brault, producer and president of the Angélys Association.
“It took about 30 years to arrive at this varietal choice which aimed to replace the Passe-Crassane, a pear characterized by its granular aspect and a certain acidity. It was very popular among the 3rd and 4th generations, but much less among today’s youth, who largely prefers the Angys.”
Photo credit: © Angys®
“Angys is a French pear produced in France”
The Angys is mostly produced in the Loire Valley. “It was first planted in Orleans. But we now also find it in the Nord and in Picardie, historical production basins of the Conference pear. The Angys is indeed an interesting alternative to this variety also produced in Belgium and the Netherlands, for the consumers who prefer to buy French products. This is also one of the reasons why we believe very much in this variety. The Angys is a French pear produced in France, meeting the expectations of today’s consumers perfectly.”
Photo credit: © Angys®
“We have made a lot of progress in ripening over the last three years”
In the past, the slogan of the Angys pear was “Excellent and lasting”. “We then changed it because ‘lasting’ could be confusing. It was a reference to the long shelf life of the pear, a true asset, for both seller and buyer. We worked hard on the ripening process before launching the variety on the market, and even more over the past three years.”
Photo credit: © Angys®
“We purposely wait for January to put it on the market”
Although the Angys pear is harvested at the end of summer, we do not market it until January. “We chose to put it on the market only in January because before December, there is too much competition with other pear varieties. Besides, we never consume it before mid-December because the Angys needs a period of cold to reveal all its taste qualities. And it is important to start the season with a quality fruit. We usually expect the season to end in May.”
Photo credit: © Angys®
“The Angys pear is very appreciated in production”
The Angys has convinced the younger generations, who eat it both as a snack or cooked, but it has also seduced the producers who appreciate the way it behaves in the orchards. “The production is truly regular. The trees are very pleasant to work with and can be thinned by hand. At the end of summer, they take on a beautiful copper color. The harvest brings a variety of calibers meeting all needs, but the fruits usually have a lot of flesh.”
Photo credit: © Angys®
“We are small, but we wish to grow bigger through word of mouth”
There are approximately 111 hectares of Angys orchards currently planted in France, out of 5,000 hectares (all pear varieties combined). This represents 2% of all pear trees in France. From a total of 124,000 tons of French pears (all varieties combined), 3,600 tons of Angys were harvested this year.
“Our goal for the coming years is to develop the Angys production in France. We aim to reach 200 hectares by 2003, a harvest of 4,500 tons next year and 8,000 tons by 2027. We want the Angys pear market to remain a premium market. We are still small, but we wish to grow bigger through reputation.”
For more information:
Sylvain Brault
Association Angelys
[email protected]
