Agribusiness

Agribusiness: taste, nutrition and health

Boîtes à lait - © G. BENOIT A LA GUILLAUME

One of the region’s unique qualities is that it has long recognised the importance of organising sectors and working as a group. It was this spirit that led to an “invention” that made Comté the first national registered designation of origin (AOC) and the oldest French AOC.
With fourteen AOCs and more than ten protected geographical indications, agribusiness in Franche-Comté is a dynamic fabric of small- and medium-sized companies, young farmers and cooperatives working with major international corporations. Improving product specifications results in continuous quality improvement of products and rigorous production inspections.

Franche-Comté AOCs

Cheese	Comté, Morbier, Mont d’Or, Bleu de Gex, Munster
Salt meats	Morteau sausage
Poultry farming	Bresse chicken
Honey	Vosges honey
Wine and spirits	Arbois, Côtes du Jura, Etoile, Château-Chalon, Macvin, Crémant du Jura, Kirsch de Fougerolles

Expertise is readily available to meet the needs of agribusiness

In a protected natural setting with woods covering nearly 44% of its surface area, Franche-Comté is also France’s most industrial region. Its industrial firms can fulfil the production requirements for food products as well as build equipment for agriculture, construction, design and manufacture of specialised machinery, packaging, etc.

Agricultural equipment
In good economic times, farmers invest in more productive and hi-tech equipment to reduce production costs and improve work efficiency. Such new equipment also complies with new environmental, safety and comfort requirements. The sector is especially well represented in Franche-Comté for the manufacture of equipment for harvesting, haymaking, tilling and towing. The region also has many firms that specialise in steel frame construction.

Packaging
An indispensable link in the chain linking product to consumer, packaging must overcome numerous constraints, including sanitary rules, value-added product marketing, product conservation, tracing, safety and recycling issues while remaining competitive. Agribusiness in Franche-Comté benefits from the presence of sector leaders such as Guillin Group and specialised firms capable of fulfilling their needs.

Manufacture of specialised equipment
With their specialised expertise in mechanics, micromechanics and automation, the region’s firms have all the skills, technology and inventiveness needed to offer complete, tailor-made equipment that covers the various packaging steps, including filling, dosing, packaging, closing and packaging.

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Training

Écoles Nationales d’Industrie Laitière (National Dairy School) - ENIL
ENIL’s twin campuses at Besançon-Mairolle and Poligny (ENIL-Bio) have recognised expertise in cheese technology and dairy products in general.
While maintaining skills in dairy and cheesemaking, the schools have evolved and diversified:

Poligny covers the fields of agribusiness, quality and automation;
Mamirolle offers training in biological analyses for agribusiness and medicine as well as water control.

ENIL constitutes the most important French cluster for training towards a higher vocational diploma (BTS) and professional certification in dairy and agribusiness and a Master’s degree in agribusiness.

>> ENIL and ENIL Bio - further information

University of Franche-Comté

SAPIAA is a Masters of Science degree for engineers who specialise in automated production systems for agribusiness. Graduates of the programme have an overall understanding of the process from product to production management derived from their study of automated systems, food science, the product and manufacturing process. Such skills are sought after for R&D, production and maintenance.

>> University of Franche-Comté - further information

Hyacinthe Friant Hotel School in Poligny

This school offers three degrees, from BEP to BTS, in three areas of specialisation: kitchen, dining room and accommodations; reception; and tourism. Study may be extended with a two-year professional certification programme (BP) and/or an additional specialisation for one year. Technical training to learn how to choose and serve better allow professionals to hire a competent technician or an efficient and alert manager.

>> Hyacinthe Friant School - further information

Cours Hôtelier, Besançon

The first private hotel school in France, specialising in hotel careers including receptionist-governess. It is the only French institution to train for this twin skill requested and recognised by the most prestigious hotels from Paris to Monaco and from Washington to Bangkok.

>> Cours Hôtelier, Besançon - further information

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Innovation

Innov’Alim Technology Platform for culinary innovation

The platform brings together ENIL in Mamirolle, ENIL-Bio and the Friant Hotel School in Poligny. From dairy products to prepared dishes, it offers services in experimentation, R&D, consulting, technical monitoring and training.

>> Innov’Alim - further information

Vitagora Competiveness Cluster

By making the connection between flavour, nutrition and health and integrating new advances in technology from the “logic of living systems”, the cluster responds to dietary challenges today for a well-balanced diet throughout life, from infancy to old age.
Franche-Comté is associated with the Vitagora Cluster to bring together all the skills which contribute to developing a well-balanced diet. Whether it concerns bread, wine, fruits and vegetables or dairy products, Vitagora brings together several industrial sectors to innovate in all stages of production, from pitchfork to fork!
Within eight skill platforms, more than 130 firms work alongside internationally renowned research centres.

>> Vitagora - further information

ARIATT

ARIATT, a regional association for agribusiness and technology transfer, oversees collective action programmes, assists in the search for funding and communicates information about the sector.

>> ARIATT - further information

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