1971: bottled Juice production begins, which enables not to waste damaged fruits. At first, there is a lack of experience in the traditional making process. Due to thermal shock, one out of five bottles breaks.
1981: the processed products range is extended and now includes compotes, jams and fruit purees. Cider production also starts with dry and half-dry cider. Later on, sweet cider is produced with eating apples. This is what makes our cider so unique since cider farms usually make it with cider apples and also add sugar, including organic farms.
1983: our orchards get larger and the total surface area now reaches 19 hectares in La Planche. With plots of land in Vertou, Carquefou and Thouaré, our farm splits into several areas through the region. Such a layout is necessary in order to reduce the risks related to hail.
1990: European legislation on organic farming and French organic logo “AB” are implemented. Organic farming is now officially recognised.
1995: conversion to biodynamic farming starts in our orchards and becomes a reality two years later with the Demeter label.
1998: Benoît Van Ossel becomes a majority shareholder along with Robert Dugast and Michel Delhommeau. He discovers an exciting job where nature, ethics, deeply rooted values and respect for the environment are the driving force behind the Côteaux Nantais team. An analysis is carried out to refocus the company strategically.
2000: acquisition of 23 additional hectares, which brings the total surface area of our orchards to 64 hectares.
2005: our “fruit station” is extended and our storage premises are laid out differently. In our orchards, crops and water supplies become larger.
2006: a 36-hectare farm is purchased in La Cafinière.
2009: production of processed products, including compotes, purees, jams and jellies, leaves Vertou and settles down in a new workshop in Nantes.
2010: today, we focus our know-how on four areas:
· Fruit production: our biodynamic family farm stretches over 94 hectares, 66 hectares of which are used for production, with a permanent team of 16 people.
· The “fruit station”: a team of 19 people is in charge of storage as well as sorting all the fruits.
· Processed products workshop: seasonal fruits processing.
· Sales on the European market. |
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