Sustainable Development Report

Dedicated breton farmers, grouped into a collective Farming : More than just a job The environment : An asset to preserve An organisation on the move

2011/2012 Edition

Why release a sustainable development report? W

e, the grower working under the Prince de Bretagne brand, believe that it is time to speak out about sustainable development. Not only do we have nothing to hide concerning our working methods, and no need to be shy about the years of sustained effort to reduce the environmental impact of our work, but we are also proud to be who we are. We are proud that what we do puts food on people’s tables. We are proud to keep agricultural jobs in the isolated region that is northern Brittany. We are proud to use production methods that find harmony between the quality of our produce, protection of the environment, and the strength of the economy in the region whose bounty we reap. Agriculture has suffered greatly due to misunderstandings, misconceptions, and false accusations. In the wake of World War II, our farmers were faced with an enormous challenge: to feed Europe! To do this, we intensified production across the entire spectrum. We based our action on the knowledge at the time and by following recommendations from the authorities. At the time, nobody worried about nitrates penetrating the water table, nor the danger that pesticides pose for our health and the environment. Owing to the nature of vegetable farming, we are perhaps more aware of our interaction with the environment. Our plots of land were small. Cabbage, artichoke, and most of our other products were harvested by hand. Every day, our hands were in contact with the very

“Every day, our hands were in contact with the very earth that was our livelihood”

earth that was our livelihood. This made us understand, perhaps earlier than others, the need to tend to the future of our business, to define the best practices, and to then apply them and promote them. We understood that we needed to assess the needs of the plants and the soil before automatically using fertilizer that was not always necessary. We understood that by carefully observing our crops, we could avoid blanket treatments. Above all, we understood that the companies that sell chemical products did not always have our best interests at heart, nor seek to defend our work and products. Taking ownership: bearing the Prince de Bretagne brand was in the spirit of the collective commitment made by the grower Organisations (PO) that are grouped together under the CERAFEL (Brittany Fruit and Vegetable Farmer Economic Committee). With this, our first sustainable development report, we aim to introduce to the various facets of our commitments. We invite you to learn more about our collective organisation, that places grower at the core of the system. The collective is what it is thanks to the well trained, professionally fulfilled, and responsible individuals that live and work in the region. While globalisation also has an effect on vegetable cultivation, we intend to resist the movements for the condensation of farming that are present in many European countries such as Germany, Spain, and Holland. We will continue to fight so that there remain as many farmers as always: farmers that are free to run their business as they see fit, and to obtain the best possible quality of life through their activity on Brittany’s soil. For our agriculture to last, it is of course

necessary to protect the natural capital that underpins its productivity: the soil is our heritage, and water one of our primary tools. It is not an easy issue to resolve, but it is important to us that we share with you the efforts already made, and to describe our ambitions to further reduce the impact our activity has on the environment. Finally, while we remain above all farmers looking to evaluate the constraints that impinge every aspect of our activity, we have also decided to take ownership of these sectors to provide the innovation that will ensure our livelihood tomorrow, whether this takes the form of research, seed production, logistics, or the identification of new markets. It is this modern, responsible, forward-looking agriculture rooted in the region that we are defending, and that we are happy to present to you in this first sustainable development report.

Joseph Rousseau CERAFEL Chairman Grower based in Trélévern

Contents Strength in numbers

4

Dedicated Breton farmers, grouped into a collective

6

The producers at the heart of the organisation

7

From plant breeding to the dinner table

8

Key figures 2011

10

Prince de Bretagne products

12

A land of individuals

14

Farming: more than just a job

16

Producer-trainers

17

Training for producers and the industry

19

The environment: an asset to preserve

20

Our approach to the environment

21

Increasing limits on nitrogen

22

Limiting pesticide use

24

Bioprotection in the field

26

Indoor crops

28

14 years of organic production

30

An organisation on the move

34

Combiwest, Agrival, Ulvans

35

Open days to learn about the profession

37

Producers: driving the region

38

Setting sail for the high seas

40

The Prince de Bretagne sustainable development report is published by Prince de Bretagne Publishing Manager : Emmanuel Descloux Editor in Chief : Éléonore Faucher Design and creation : Transitions – 5, rue de Charonne - 75011 Paris www.transitions-dd.com Creative and artistic director : Ervé Brisse – Jean-Marie Blanchet Editorial staff : Emmanuelle Brisse, Émilie Brandel, Bruno Rebelle Copy desk : Émilie Brandel, Thierry Klajman Graphics: Florence Rouquette Photos: Jean-Michel Labat SICA de Saint-Pol-de-Léon (pages 4 and 5) Emmanuel Pain (pages 4, 5, 8 and 36) UCPT de Paimpol (pages 38 and 39) Expression-Bretagne (pages 37 and 39) François Van Mallegh (page 40) Distribution: 1000 copies printed by Cloitre Imprimeurs printers on Neomat 80g/m². Paper made from trees in sustainably managed forests and from controlled sources.

Prince de Bretagne Direction marketing Kerisnel 29259 Saint-Pol-de-Léon Emmanuel Descloux Éléonore Faucher Tel: +33 (0)2.98.69.39.00 www.prince-de-bretagne.com

2 350 producers

+ 500 000 tonnes of fresh vegetables sold every year

30 809 cultivated hectares

1

st

group of organic vegetable producers in France

4

Strength in numbers At the end of the 1950s, Brittany found itself isolated and behind the times. With over 200 000 small family farms, over half of all people in Brittany eked out a living from agriculture. Lead by Alexis Gourvennec, a young farmer aged 22, farmers in Brittany mobilised to stand up to the diktats imposed by buyers, and the Breton agricultural revolution began.

“ Where there’s a will, there’s a way” Alexis Gourvennec

These words reflect the image of Alexis Gourvennec, the protector of agriculture in Brittany. Determined, brilliant, inspirational, and visionary: it was under his leadership that local farmers became organised in an effort to become masters of their own destiny.  “Within 30 years, Brittany was transformed from a region well known for being impoverished, to the leading French agricultural region. We were lucky to be poor enough to know that was not how we wanted to stay, but too poor to do anything about it”. In 1961, Alexis Gourvennec formed the Saint-Pol-de-Léon cooperative and the SICA (Collective Agricultural Interests Society), before launching Brittany Ferries in Roscoff in 1972: a company created initially to transport vegetables between Brittany and the British Isles.  “I remember Georges Pompidou visiting SICA when he was Prime Minister before the 1967 electoral campaign. I laid out our demands for regional development: the road network, automatic telephones, a university in Brest, a deep water port in Roscoff, and an industrial hub in Brest. He listened, and then asked: «And what do you want for the farmers?» «But Mr Prime Minister, that is what we want for the farmers!» » Alexis Gourvennec, December 1999. Alexis died in 2007 aged 71. He left behind a structured and competitive vegetable farming organisation, where the producers are always in control of their own destiny. 

1958

1961

Creation of the artichoke committee

SICA is created

The beginning of market organisation; the artichoke committee was born through the large scale protests by farmers who refused to sell their produce at a loss. “we saw the heads of the families in tears after conceding to the whim of their buyers. We wanted to earn a dignified living from our work, nothing more”, explained Alexis Gourvennec. Soon after came the cauliflower and potato committees, and more.

At this point in time, vegetables were sold by mutual agreement, on markets between producers and buyers, meaning that buyers could make the producers compete to drive down prices. The only way to stand up to this system was to create a producers collective – the SICA –that would set non-negotiable daily prices calculated according to supply and demand.

1970

1972

Creation of Prince de Bretagne

Creation of Brittany Ferries

Producers decide to “increase the visibility of their products”, and create their own brand: Prince de Bretagne “ Marketing essential products certainly took people by surprise, that much can certainly be said ”, declared Alexis Gourvennec.

Always on the lookout for new markets, Breton producers decided to create their own ferry company to export their vegetables to Great Britain and, in parallel, help to build tourism in the region. Even today, a large part of the company’s capital remains controlled and managed by SICA producers.

5

1961

1961

1965

1970

The first Auction market

Action in Morlaix

Cerafel was created

During a research trip to the Netherlands, SICA founders discovered the “veiling” system of sales made in an auction where prices decreased. They decided to use the system in Saint-Pol-de-Léon. During the first Auction market, the merchants boycotted the system. Some farmers decided not to take part, and preferred to manage their own sales. This meant war in the countryside across Brittany because “to manage a market, it is absolutely necessary to manage all transactions”, said Alexis Gourvennec.

SICA petitioned a law to extend the market restrictions to cover all agricultural production, but the Ministry of Agriculture refused categorically. The result of this refusal was 5 000 producers forming a blockade of Morlaix, and besieging the subprefecture. Alexis Gourvennec and another producer were arrested and imprisoned for two weeks. Their support grew in strength, and at the end of the trial they were acquitted. From this moment on, the French Government would leave the door open to the producers.

An agriculture law in 1962 recognised and allowed for action by groups of producers, coordinated by economic committees. Three cooperatives - the Pampolaise and Perrosienne cooperative (today the UCPT), the SIPEFEL (today Terres Saint Malo), and of course the SICA - came together under the aegis of a single economic committee: the CERAFEL. Brittany became France’s most organised agricultural region, and CERAFEL obtained a substantial percentage of State subsidies.

Creation of the Observatoire Breton de Sélection (OBS)

1980

1983

2001

2009

First advertising spot

Creation of the CATE (Technical and Economic Committee)

A catalogue of 40 vegetables

Christening of the Prince de Bretagne trimaran

“Chou-fleur Prince de Bretagne cuit ou cru, on ne s’en lasse jamais (Cooked or raw, Prince de Bretagne cauliflowers are never left on the plate)” This was the first of many advertising slogans. A few months later, the artichoke was in the spotlight, with the image of a young woman bending in half a dumbbell shaped like an artichoke: “Artichaut Prince de Bretagne, mangez du vert mangez du fer (Prince de Bretagne Artichokes: eat green, eat iron”. But it was the 1985 ad that cemented the brand’s reputation: a knight on horseback running along the Breton coast, delivering fresh Prince de Bretagne vegetables to the village square.

Following the OBS, Breton producers continued to develop a technical and scientific environment adapted to their production. It was in the same line that they created CATE and then SECL: two bodies that experimented with new varieties. In 1989, they also founded VEGENOV-BBV, the plant R&D lab. The lab works on developing varieties that are resistant to parasites and disease. This initiative was joined by ISFFEL, a training centre for fresh food and logistic managers.

Prince de Bretagne producers quickly understood that if they were to remain competitive and satisfy the demands of the market, they would need to diversify their product range. This diversification also enabled them to balance crop rotations, resulting in more fertile soil. In 2011, the Prince de Bretagne range included 46 products.

Through CERAFEL, Breton producers decided to launch their own seed company within their region. The company still exists today and caters to the specific needs of Breton producers in terms of plant breeding and the production of seeds and plants. Prices are a lot lower than through a private seed company, and are set by a management board formed exclusively of producers.

Prince de Bretagne producers decided to promote their products by sponsoring a sport that had strong links to their region: sailing. Indeed, trades that work the land and those that depend on the sea have a lot in common. One year later, the Prince de Bretagne trimaran won the Route du Rhum race in the Multi50 class, with Lionel Lemonchois at the helm.

Dedicated Breton farmers grouped into a collective W

e are farmers. The soil is our life. In the 1960s, Breton vegetable farming counted over 5 000 producers, all subject to a lot of pressure from buyers. One idea took root very quickly: in France today, retailers are highly concentrated with five groups selling 80% of all foodstuffs. This means that to make our voice heard in this relationship we had to build a concentrated organisation that was both firm in order to resist pressure, and flexible enough so that we could best adapt to changing constraints. The collective organisation emerged naturally owing to the geographical proximity of the producers and the shared desire to stand up to buyers together. By making daily deliveries, the producers shared not only the burdens, but also the solutions found. This culture of sharing, and the proximity of the farms, facilitated the consolidation of the collective that still stands strong today.

“Almost one third of producers are consistently involved in collective initiatives”

We have always been able to keep the connection between producers -the base - and the heads of our organisations: a link that is all too often eroded with the appointment of representatives where, all too soon, only managers are represented. Within our organisation, all managers are also vegetable producers, and our network of cooperatives functions from the ground up. Almost one third of producers are consistently

involved in collective initiatives. They assume responsibility in the “product” commissions, in steering research organisations, in training, in business development. This has a highly tangible result: these are the groups that set the priorities in terms of research, productions techniques, and marketing investments, and that set the minimum prices. Producers are committed to the cause along the entire production chain, from plant breeding to the dinner table. We have even opened the ISSFEL, a training centre for sales managers that will teach how to best display their fresh produce... which is of course our produce! In addition to this, our organisations are models of internal democracy. In groups of five or six, producers elect their representative who, in turn, selects the cooperative administrators that oversee the entire system. Representatives must also report on their decisions in meetings in the general meeting. Our watchword: transparency. The discussions can be heated. However, great personal respect is always shown and a sense of conviviality reigns. We know that we have to continue fighting every day to consolidate the regional economy that enables us to remain settled in the region and to earn a dignified living from our produce. Today, and into the future, our strength remains the collective of 2400 producers bearing the Prince de Bretagne brand: our brand, and our identity!

Pierre Bihan Poudec SICA Chairman Producer in Plounéour Trez

7

The producers at the heart of the Breton vegetable farming organisation

414 producers hold management positions in the industry

The key strength of the vegetable industry in Brittany is the ability of the farmers involved to work together and move forward. The farmers are at the heart of all decisions taken, and themselves manage the different structures that have stood now for 50 years. They determine the direction to follow, and the policies to put into place. Their watchwords are solidarity, equality, and independence.

Prince de Bretagne Vegetables Research and experimentation centres VEGENOV 14 employees

OBS

45 employees

CATE

17 employees

Training Centre ISFFEL

SECL

6 employees

7 employees

2350 producers Regiona coordinator

CERAFEL

SICA

UCPT

TERRES DE SAINT-MALO

Saint-Pol-de-Léon 1 045 farms

Paimpol 726 farms

Saint-Malo 96 farms

281 600 tonnes

188 200 tonnes

59 223 tonnes

LA BRETONNE

TRISKALIA

SOCOPRIM

Saint-Pol-de-Léon 38 farms

Landerneau 59 farms

Saint-Pol-de-Léon 105 farms

6 900 tonnes

9 400 tonnes

21 700 tonnes

Sorting and packaging centres

Sent to auction market  3 synchronised auctions

Dispatchers

Importers / Wholesalers / Supermarket brands

Consumers

8

From plant breeding to the dinner table Over the years, Prince de Bretagne producers have become organised so as to independently manage their product phases, from production to sale.

Végénov-BBV

OBS

01

02

03

Plant breeding (Lab) 

Producing plants and seeds 

Centres for experimentation 

Two bodies work for Prince de Bretagne to breed new varieties of plant: Vegenov-BBV and the OBS. The OBS receives technical support from Vegenov, and one of its responsibilities is the development of plant varieties that are able to resist parasites and disease, thereby limiting treatment of crops in as much as is possible.

The Organisation Bretonne de Séléction (OBS) is an ISO 9001 (2 000 version) certified seed company. It meets the specific needs of vegetable producers in Brittany in terms of creating new varieties of crop and producing seeds and plants.

The vegetable industry in Brittany benefits from the work of two experimentation centres: the Comité d’action technique et économique (CATE - Technical and Economic Committee), and the SECL. These centres test new vegetable varieties under the same conditions experienced by the producers, and advise farmers on production, biological and/or fertilisation measures. These experimentation centres also test innovative techniques for indoor energy efficiency. SECL is specially interested in organic experimentation.

07

08

09

Dispatchers

Retailers (stores) 

Consumers

Dispatchers are private, independent, companies that have been approved by Prince de Bretagne. They are connected to all European retailers and sale networks. Some products may even go on to be sold in Asia or North America. A dispatcher may be a specialist in a particular product of the company, or both what?, and each has its own business strategy.

Retailers buy products from dispatchers. Prince de Bretagne Marketing department manages the promotion of the brand and its products, and monitors competition and customer relations (dispatchers, wholesalers, supermarkets). ISFFEL, one of the technical centres set up by the producers, is a training specialist for retail, foodstuffs, and foodstuff logistics.

Through its website, Prince de Bretagne provides consumers with a variety of recipes. Vegenov and Prince de Bretagne Marketing Department also work to showcase products through interactive and nutritional tests, for the enjoyment and health of consumers.

9

Kervent station –SICA

Saint-Pol-de-Léon auction market

04

05

06

Producers in cooperatives

Sorting and packaging stations 

Auction market

All Prince de Bretagne producers belong to a cooperative in their geographical area. Every single cooperative in Northern Brittany works together hand in hand under the aegis of CERAFEL, a multi-product Producers Organisation Association (POA), that aims to defend producer interests and compile objectives and research carried out by member cooperatives.

Producers deliver their products to these stations every day. Every day before 8am, and after having tested for quality, sorted, and sometimes packaged the vegetables, the station informs the market of the quantity, size, and quality of the products to be sold that day. This centralised system means that supply and demand are instantly coordinated. Sorting is used to check that the product delivered by the producer matches the specifications.

Prince de Bretagne owns three Auction market halls, and buyers may purchase goods in any one of the three. Each lot of products is offered for an initial price. The price is lowered until a buyer signals a purchase. If no buyer is found for the lot then it is put up for auction a second time, but never sold off. Withdrawal prices are set regionally by the producers themselves. By using Auction market, on average 3 000 tonnes of vegetables are sold in two hours every day.

A unique system of sale: the Auction market

Emmanuel Descloux Head of Marketing at Prince de Bretagne

Inspired by the Auction market, SICA producers put this system in place in 1961 in an effort to stand together against the buyers who controlled the prices paid. The same system is still used today to sell Prince de Bretagne vegetables every day of the week. The full harvest, harvested the evening before or on the very day, is offered for sale to independent companies that are Prince de Bretagne approved. Emmanuel Descloux, Head of Marketing at Prince de Bretagne, explains the advantages of this system, “The Auction market is a fantastic tool that finds the perfect balance between supply and demand, given that in our profession, the real regulator is the weather, that is beyond anyone’s control. Indeed, the climate influences both the product’s appeal

and its availability. In light of this, we needed a mechanism that would let us adapt to any situation as quickly as possible: from shortages to excess, and the perfectly balanced market that lies somewhere in between. When demand for a product is very high, then it is perfectly logical that it is sold for a higher price. However, when a product is “shunned” by the consumer, or available in such quantities that no market could absorb it all, then it is also logical that the price hits rock bottom. In cases like this, Prince de Bretagne has mechanisms in place to regulate availability, such as selling some vegetables like the cauliflower to companies that will process it. With the Auction market, we step away from a system of contracts and long term commitments that seeks to govern our

vegetable consumption through factors other than the weather. But who wants to eat tomatoes during a wintry springtime? Who can predict the weather two or three months ahead of time, which is what some clients, via our dispatchers, want us to do? The Auction market is, in reality, a thermometer that, at any given moment, awards as accurate a value as possible for the producer, and a market price for customers. It should also be noted that this mechanism enables the entire European vegetable industry to know the state of the market”.

10

2011 key figures Prince de Bretagne Producers

2 350 producers

4516

2006

farms 2284

3299

2001

1 732

3241

2461

2350

2010

2011

Changes in number of producers

2001

2006

1823

1732

2010

2011

Changes in number of farms

282

Prince de Bretagne Production

+500 000

m turnover 302 m

2006

tonnes of vegetables +530

322 m

+507

+ 506

2010

2011

282 m

2010

2006

2011

Progression of turnover

Prince de Bretagne Organic Production

Progression of tonnes of vegetables sold

45

1247

certified organic farmers 46

954

45

22

2006

1247

organically farmed hectares In 5 years, the area of organic crops has tripled

370

2010

2011

Progression in number of organic farms

2006

2010

2011

Progression in total area dedicated to organic farming

531

Global Gap and Prince de Bretagne AOC

GlobalGap certified farms

Global Gap is an internationally applicable reference used to ensure that good agricultural practices are followed concerning the environment, and responsible management of emloyee health and safety. Global Gap was created in 1997 by European retailers.

535

531

215

2006

2010

2011

Progression of average number of Global Gap certified farms

11

30 809

18

cultivated hectares 45267

36724 31028

2001

hectares : average farm surface area

2006

2010

30809

14

2001

2011

Progression of cultivated area (in hectares)

16

17

18

2006

2010

2011

Progression in average farm surface area (in hectares)

87

40%

varieties of vegetable sold 82

87

17 %

7%

7%

of vegetables are sold for export Germany

45

12 %

54

GB/URL Holland

18 %

Italy Other

38 % 2001

2006

2010

Belgium-Luxembourg

2011

Progression in number of products sold

Percentage of exports per country

12 300

29

tonnes of certified organic products

product families available in organic

12300 Organic production increased by 250% in 5 years, and brought in a turnover of €5.7m in 2011

9327 5074

2006

2010

2006

2011

Progression in volume of certified organic products (in tonnes)

14 830 14705

14830

GlobalGap certified hectares, or 48% of the total vegetable farming surface area in Brittany

30

29

2010

2011

21

Progression in number of product families available in organic

32 000

tonnes of Registered Designation of Origin (AOC) products sold. Coco de Paimpol beans, Roscoff onions.

7932

2006

2010

2011

Progression of area farmed organically

AOC is a French designation for products that owe thier unique character to the place that they were made. It signifies a close link between the product and its region.

12

Prince de Bretagne products The 2350 Prince de Bretagne producers make over 500 000 tonnes of fresh vegetables, selling over 40 different varieties. Its products are, for the most part, harvested manually. A significant percentage of vegetables are packaged directly in the field.

12 300

+ 500 000

of certified organic vegetables

tonnes of vegetables cultivated across

30 809

hectares

Garlic

Artichoke

Broccoli

Cauliflower

10 tonnes produced

40 000 tonnes produced including 2 % (900t) organic certified. Leading French producer of artichokes, with 80 % of national production.

Open grown crop Available September - March

Open grown crop Harvested May - November 3 varieties: Camus and Castel, Breton varieties, and petit violet from Provence

11 000 tonnes producted including 15% (2 000t) certified organic. Leading French producer of broccoli, with 40% of national production.

140 million heads produced, including 3% certified organic (4 million) Leading French producer of cauliflower, with 75% of national production.

Cabbage

Romanesco broccoli

Cucumber

Courgette

7.8 million heads produced, including 7% certified organic (750 000 heads)

2 million heads produced, including 4% certified organic.

100 tonnes produced, including 7% certified organic

2 600 tonnes produced, including 5% certified organic

Open grown crop Harvested October - March 3 varieties: White cabbage, red cabbage, green cabbage

Open grown crop Harvested July - November

Indoor crop

Open grown and indoor crop Harvested May - November

Open grown crop Harvested May - December

Open grown crop Harvested year round

13

Shallots

Chicory

Fennel

Strawberry

31 000 tonnes produced, including 2% certified organic 80% of national production.

7 100 tonnes produced, including 2% certified organic (120t)

200 tonnes produced

710 tonnes produced, including 75% Gariguette and 25% Mara des Bois.

Plasticulture  No chemical or mechanical weeding Available year round

Indoor crop Harvested September - June

Open grown crop Harvested June - November

Indoor crop Harvested March - November

Beans

Root vegetables

Onion

Leeks

6 100 tonnes produced, including 94% Coco de Paimpol AOC/AOP

570 tonnes produced, including 23% certified organic A Range of 14 vegetables

2 500 tonnes produced, including 40% Roscoff AOC/AOP onions 2% certified organic

4 600 tonnes produced, including 14% certified organic (630t)

Open grown crop Harvested June - November

Open grown crop Harvested September - February Produced for 3 years

Open grown crop Available August - March

Open grown crop Harvested July - April

New potatoes

Lettuce

Shii take

Tomato

14 300 tonnes produced, including 13% certified organic (1850t)

18 200 tonnes produced

150 tonnes produced

84 000 tonnes produced Leading French tomato producer with range of 21 products

Indoor crop in early season and then open grown crop Harvested February - August

Open grown crop Harvested year round depending on variety Varieties: Iceberg, lettuce, new leaves, etc.

Indoor crop Harvested year round

Indoor crop Harvested February - December

14

A land of individuals Prince de Bretagne producers have always believed in the strength of the collective. However, this does not mean that they have forsaken their freedom and individuality. Each producer is free to grow whichever vegetable he desires. There are no quotas imposed by the organisation. Far from agribusiness, the Breton vegetable farming model remains accessible to small family farms (average: 18 hectares).

The family spirit

Yves Kerbiriou 

A prosperious region for futur generation

1

A producer working in Saint-Pol-de-Léon since the age of 21. Open grown crops: cauliflowers, artichokes, Roscoff pink onions, broccoli. “Ever since I was a child I have loved working in the field. I spent most of my school holidays with the family harvesting vegetables or sowing new crops. Sometimes it was hard work and took a lot of commitment, but I always had fun with my cousins, aunties and uncles, and parents, all working together... this family spirit is still strong today as there are five of us working for the business: my mother, father, wife, cousin, and myself. My parents left me free to choose what job I wanted to do when I grew up. I chose farming, while my brother became a teacher. He teaches history and geography. I have two toddlers. They will be free to choose whether or not they take over the farm, but whatever their choice, I want to leave them a viable farm: this means a sustainable farm with quality soil. The farm is a family heirloom that we are very fond of”.

Odile Caroff 

Going organic

2

A farmer and teacher, she lives with her husband in Saint-Pol-de-Léon where they work in mixed farming and livestock. She produces mini-cauliflowers and maintains a herd of 30 dairy cows. “Look at all that is going on in our “little Brittany” : producers invested in a collaborative movement, scientists and technicians dedicated to our crops and helping us to optimize them, both economically and environmentally, but also to change our working conditions, especially physically. This is a prosperous region for future generations. It boasts an incredible density of skills and resources. I’m proud to be Breton, and we are all very attached to our region. Our fathers were visionaries, emerging from a “Medieval” Brittany. We have to tell our children about them. They will inherit this modern Brittany that looks to the future. It is up to them to carry the flame, and in turn to pass on the baton!”

Thomas Kerrien

Diversifying our crops

3

Jean Denis Crenn

4

Producer in Taulé. In partnership with his father, he cultivates 30 certified organic hectares and employs 6 full time workers.

Producer in Plouvorn. He cultivates 15 hectares of wheat, barley, corn, broccoli, potatoes, and shiitakes indoor.

“Before beginning going organic, we hardly used any chemical products. This meant that going organic was the logical next step for us. However, the conversion still posed a significant technical challenge. Organic production means that you have to master the production process. We work without a safety net, unlike traditional farmers who, if their crops come under a significant insect or parasite attack, can use pesticides. Our crop rotations are a lot longer, the production and yields smaller, and there are greater health risks. Fortunately, we receive a lot of technical support from the technicians in our cooperative and the chamber of agriculture. In our organisation, organic and conventional farmers are not separated: both types of agriculture meet different needs and require different skills. We all need to learn from each other”.

“We need to diversify our crops for several reasons: to optimize the soil through crop rotation, and to broaden Prince de Bretagne’s product range and find an economic balance for our production. Each producer is free to cultivate whatever he chooses. Personally, I am limited by my land, so I chose to develop crops that do not require soils, namely the shiitake mushroom, originally from Japan. This crop came to light through the St-Pol-de-Léon SICA, and the work of a handful of producers in Kerlouan who wanted to optimize their chicory forcing rooms. It became possible to grow shiitake mushrooms thanks to experiments undertaken by the CATE experimentation centre. I have been passionate about this mushroom since the early 90s, when there were 6 producers. Today, 10 of us cultivate this mushroom also known as the ‘elixir for long life ‘! It has it all...”

15 Along the entire process

Informing the public about our work

5

Éric Salaun

Passionate professions

6

Françoise Bocher

Producer-livestock farmer in Rospez. 48 hectares cultivated, including two indoor.

Producer in Ploubazlanec. On a 23 hectares farm, she cultivates root vegetables and other crops.

“Our organisation allows anyone who wants to become involved in the collective. This makes me a producer, but I also hold three other roles: Chair of the Bro Dreger Group, a UCPT affiliate cooperative, and a UCPT and OBS administrator. I have always believed that my profession does not end in the fields, and I took an interest in what happens upstream – plant breeding, producing seeds, etc. –and downstream –packaging, sorting, marketing, and logistics. For us, the vegetable producers in Northern Brittany, solid logistics are crucial as we are quite far removed from the areas our produce is consumed. We always need to be on the lookout for new ideas, setting up new projects to facilitate transporting our products. I use the word “we” deliberately, as within our organisation it is the producers that direct policy and take strategic decisions whether relating to research and experimentation centres or cooperatives and stations. Collective responsibility is definitely worthwhile, occasionally tiring, but always exciting”.

“The reality of our work is unfortunately being forgotten while simultaneously being the subject of increasing criticism. The same questions are asked over and over again about pesticides, green algae, etc. This means that it is important to take the time to explain how we work and to counter preconceptions that are often deeply rooted. We carry out this educational role during local fêtes where we set up a Prince de Bretagne stand where people can taste our vegetables. We have also set up a “cookery” group with 19 farmers (18 female and 1 male). Together, we cook our vegetables and let people taste the results at these events. It is also an opportunity to spend time with my colleagues that I am very grateful for, as it lets us talk and have a fun, relaxing time together.”

7

Anne-Sophie Baudry

Tailored support

Jean-Michel Lesné

An organic farmer in Saint-Suliac, on a site classed as “remarkable”. In partnership with her brother-in-law, she cultivates 70 certified organic hectares.

Producer in Saint-Méloir-des-Ondes, near Saint-Malo. With his partner, he cultivates around 50 hectares with cauliflowers, celery, leeks, potatoes, and cereals.

“I’m not at all from an agricultural background. I studied law for three years before deciding to become a farmer. I started as a farm worker for three years on my brother-in-law’s farm. He then suggested a partnership, and I took him up on his offer. The work is very physically demanding. For 9 or 10 months of the year we are outside, in all weather, cutting cauliflowers, planting new vegetables... I have an enormous sense of freedom. I don’t regret my choice in the least. Look at the beautiful surroundings we work in! I’m a farmer and I’m proud to be so. My years of studying law have not gone to waste, either, as modern farming means that you also have to be a good manager. Above all, it’s a passionate profession.”

“One of the particularities of Saint-Malo farmers is that we raise our plants in tunnels before planting them in the open field. This has significant economic advantages. On a farm like ours, we save €30 000/year. Our acidic soils also make our area unique. To balance our soils, every five years we spread sand and shell waste made up of oysters, mussels, and common slipper shells that we source locally. These two factors mean that we need specific technical support, that I would consider “tailored”, and that we currently receive through our organisation. This support means that we can limit our crops’ environmental impact, make savings, and produce quality vegetables.”

UCPT SICA

6 Ploubazlanec 2 1 St-Pol-de-Léon 3 Taulé 4 Morlaix Plouvorn

5

8

Paimpol

Rospez

TERRES DE ST-MALO St-Malo

Côtes-d’Armor (22)

Saint-Suliac

7

8 Saint-Méloir-des-Ondes

Brest Finistère (29)

Ille-et-Vilaine (35)

La Bretagne Morbihan (56)

Rennes

Farming : more than just a job A

ll that we want is to live fulfilling lives in a vibrant region: Brittany. To do this, our first task is to maintain a large number of farms. In Plougrescant, there are still 32 producers, and Prince de Bretagne groups together 2350 across three counties. We could probably maintain the same level of production with three times less farmers, but then there would be no collective and it would be every man for himself, always competing to acquire more land... this is not a model we wish to see! A large number of farms means more jobs which help to preserve the rural community.

“Today, being a farm worker is a genuine form of gainful employment that enables thousands of families to live a dignified existence while remaining in touch with their region”

Our second priority is the creation of direct employment. Each hectare of greenhouse generates six full time jobs. Except for highly seasonal crops like shallots, open grown crops require a smaller permanent workforce. Personally, on my farm I have 11 employees who live in neighbouring towns. It really is a business rooted in the local community! Recruitment has sometimes been difficult, but yet again, through organising ourselves and engaging the local authorities and the French Job Centre, we have overcome these difficulties. By offering career paths that lead to qualifications and and pay decent wages we have built the loyalty of our employees. A special mechanism is in place to help seasonal workers transfer from one job to

another, enabling them to work 8 - 10 months in a row. Some workers may even work the oyster season, thereby working the full year. This is far removed from the peasant farm workers who could be worked to the bone in return for food and lodging. Today, being a farm worker is a genuine form of gainful employment that enables thousands of families to live a dignified existence while remaining in touch with their region. There is also indirect employment generated by the production chain: seed production, collection centres, research labs, technical support, dispatchers, transporters... In terms of the jobs created, vegetable farming is our heavy industry! Our model actually works rather well and makes us proud. However, some concerns do remain, such as the cost of employment which makes us less competitive. Other European production centres enjoy lower employer contributions and pay lower wages, but we refuse to compromise on salaries. We also hope to see Europe-wide standardisation of working conditions. We will continue to fight to make retailers and consumers understand how much work goes into a cauliflower or a bunch of artichokes, and we will continue to explain that the money spent on this work also guarantees a future for our farmland.

Gilbert Brouder Producer in Plougrescant (Côtes d’Armor) UCPT Chairman

17

Producer-trainers Until the end of the 90s, farms were generally staffed by family members. However, mechanisation of farm work, together with larger farms and parents’ hope for a decent nest egg for their retirement led to the need of a greater workforce. These needs often influence the choice of crop; indeed, some producers refrain from growing certain crops as they lack adequate manpower, while others manage their production to produce crops all year, thus providing stable employment for their workers. For some time now, producers have found it difficult to find qualified personnel: whether as seasonal workers or permanent employees. They eventually decided to take the bull by the horns, and the UCPT and the SICA, in partnership with the French Job Centre and IREO agricultural training centre, have designed training courses especially to meet these demands in order to create sustainable employment.

UCPT: Seasonal greenhouse worker course

Since 2004, Lannion Job Centre has worked hand in hand with producergreenhouse owners to recruit and train seasonal workers. In 7 years 235 people have undergone training, and the pass rate is encouraging: on average, 80% of trained seasonal workers work the full contract. A large number of them return year after year. In 2004, UCPT producers presented their concerns about recruiting seasonal workers to the regional prefect. Ms Macé-Leborgne, Lannion Job Centre’s agricultural adviser, together with two of her team members, decided to tackle this issue by setting up the IREO training centre in partnership with the local producers, as well as forming a “greenhouse owner” steering committee tasked with finding solutions to the problem. “Up until 2004, producers weren’t used to informing us of positions available with them, but this certainly changed after we began working together. In general, the entire agricultural sector has been very responsive to our suggestions, and the figures speak for themselves. At the end of 2003, we had received 350 job ads, while just a year later we had 1 000, and today there are 1350, accounting for 30% of all job ads. Around Lannion, agriculture is the main employer”, explains Viviane MacéLeborgne, who still visits producers at the beginning of each season in order to assess their seasonal worker needs. From the very beginning of the project, a one month course was organised that included

an introduction to the agricultural sector, in order to ease the seasonal workers’ transition into employment. Indeed, even though the jobseeksers lived in a rural area, many of them had no knowledge of agriculture. “A lot of the people those that we recruit following an interview and aptitude tests are often those approaching the end of their eligibility for employment benefits. A 6 month contract in a greenhouse is a trampoline back into employment. 50%-60% of them return every year, and around 7% obtain a permanent contract. Others, after the six month contract, want to take further training in order to apply for better qualified jobs in greenhouses or other positions. Getting back into work restores their self-confidence, and instils in them a sense of pride and dignity. I remember a young woman who, in spite of her degree, was unable to find work in the region and, following on from her six month contract, was able to find work in her field”, she continues. The Job Centre provides funding for training and pays an allowance to the trainee. Equal numbers of men and women apply for these seasonal positions as the working conditions

François Le Bougeant Producer in Plougrescant in Côtes d’Armor. François Le Bougeant decided to be one of the four producer-trainers working around Lannion. “We work in partnership with IREO and the Job Centre. Every year, they send us around 15 trainees that we share according to location. We meet the trainees before they are sent to us, and carry out interviews that quickly give us an idea of their level of motivation and their interest in the profession. The course lasts one month, and in general, they spend two weeks learning theory and two weeks putting

Viviane Macé-Le Borgne, agricultural adviser at Lannion Job Centre.

are pleasant enough. The greenhouse offers protection from the often harsh weather in Northern Brittany, and the shifts can fit in alongside family commitments. “This mechanism is cost effective and gets good results. We tried to employ the same strategy with other business sectors in the

it into practice before beginning a six month temporary contract. The key to this project’s success is that it is local. Of course, the required competences include conscientiousness, but I also emphasize the importance of consistent attendance, punctuality, and good interpersonal skills. The course is long enough to develop good habits, and it gives the trainees time to be sure they have made the right choice. The trainees sometimes manage to get permanent jobs or alternate between seasonal agricultural jobs and other seasonal jobs like scallop picking”, explains François Le Bougeant, whose team

region to no avail. Prince de Bretagne producers are incredibly reliable, and they have made a significant long-term commitment to the project. We have built a relationship based on trust: a win-win relationship that will stand the test of time and, most importantly, get a large number of people in Brittany back into work”, concludes Viviane Macé-Leborgne.

includes three employees who took part in the course and who returned for tomato season. “I completed the course under François Le Bougeant in 2010, and I really enjoyed it. My brother also works in the greenhouses. Every job has its pros and cons, and the advantage of working in a greenhouse is the regular hours. I used to work in a kitchen but it was a nightmare because I worked a lot more hours for the same wage. I hope one day to get a permanent contract”, says Mickaël Le Floc’h, a regular seasonal worker.

18 SICA: training permanent staff for the open growth fields.

Confronted with the same lack of qualified workers as their colleagues in Côtes d’Armor, the producers around Saint-Pol-de-Léon have also worked together to provide training to future full time open growth field workers. Jean Paul Jacq is a producer in Cléder. He is a member of the vegetable farming development committee that brings together three Agricultural Development Groups (ADG), and the Finistère Female Farm Worker Promotion Group (FFFPG). One of the development committee’s roles is to support the technical development of farms, to assist young farmers in starting their business, and to organise training for producers, etc. In 2006, during a general meeting, one theme kept popping up: the lack of a qualified workforce.

this profession that, let’s be honest, requires a certain level of physical fitness even if working conditions have been greatly improved by the advent of mechanisation”, Jean Paul Jacq explains.

“With this in the forefront of our minds, we decided to work with professional partners. We contacted the SICA, our cooperative, Mutualité Sociale Agricole (MSA - social security body), the chamber of agriculture, the Job Centre, and IREO, the training centre. We set up a steering committee that initially met annually. Now the committee only needs to meet every two years. We are now in the fifth year of training. Over 50 people have received training and half of them have found permanent employment on a farm. In the beginning, we had some recruitment problems but in the last two years the recruitment process has been very effective. The majority of those employed are highly motivated: they are seldom from an agricultural background but want to work outdoors for a family business, which is exactly what our farms are. Those undertaking the training are often scared of how difficult they will find

“We don’t have the same employment regulations as our European neighbours. It is vital that European regulations are standardised, as soon as possible. This has already happened for certain environmental issues, but not for other areas. In France, all employees earn at least the minimum wage, which is of course as it should be, but it would be better if the same was true everywhere! This leads to unfair competition between European production areas due to these imbalances in business regulations”, adds Jean Paul.

The course lasts six months, alternating two weeks of theory with two weeks of work experience with a producer-trainer. Following the course, the producers are committed to offering at least a six month contract, or more if all goes well.

Denis Durrieu works on Jean Paul Jacq’s farm: “I enjoy this job because it lets me work outside. The convivial family aspect also suits me. I went on the course, and today my son is doing the same. It’s not too hard working in the fields. What I like most is the variety: no two days are ever the same. ”

5,3%

Denis Durieu on Jean-Paul Jacq’s farm in Cléder.

of the workforce in Brittany works in agriculture, compared to only 3% nationally.

Prince de Bretagne creating jobs in Brittany

1

job in (primary) agricultural production generates between

3

Many Breton companies work with Prince de Bretagne, either directly or indirectly, in its quest to source as much as is possible locally. This is the case with vegetable packaging, for example, some of which is produced by the SAMSON company, which has two production sites located in the Côtes d’Armor region (Plancoët and Ploumagoar). Interview with Philippe Samson. SAMSON emballages CEO How long have you worked with Prince de Bretagne? Since the brand was launched: 41 years ago. I grew up following the latest developments in the Brittany vegetable industry’s campaign, led by charismatic men like Alexis Gourvennec, or the current leader, Joseph Rousseau. Prince de Bretagne is the source of a lot of jobs in the region. It is an essential player in the regional economy, and it also boasts a solid set of values and a will to settle in the region. How would you describe your relationship with the vegetable industry in Brittany? I think that our relationship is best summed up in a single word: partnership. We are always in contact and often discuss matters: we take a collaborative approach to our work. As a packaging supplier, we are closely connected to the volume of vegetables sold. Our partnership with Prince de Bretagne does not end with negotiating prices: we also work together to boost innovation. We share a

company culture and work together in projects: it’s a relationship that goes far beyond our key business area. Indeed, we are a partner of Lionel Lemonchois’ Prince de Bretagne multihull. How would you define the company culture? I’d say that the company culture is inspired by the producers and Lionel Lemonchois: humble, brave, full of common sense, enjoys a challenge, and rooted in reality. The producers have always been at the heart of Brittany’s vegetable farming organisation. The economy is a means to an end, not an end in and of itself. The same is true of our teams: on average, our employees have been with the company for 30 years, proving their loyalty to my company and Brittany’s vegetable industry.

4

and jobs in the secondary (processing) and tertiary (services) sectors.

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Training to assist producers and the entire industry The vast majority of Prince de Bretagne producers take a variety of courses, whether for an introductory course for new cultivation techniques, or to broaden their existing know-how, to keep up to date with the latest regulations, acquire new certifications, or to learn about the practices and organisations of their competitors. Research trips

Prince de Bretagne producers have a strong desire to keep up to date on French and European agricultural production. To this end, several times per year they organise trips around various themes, during which they discover the different types of organisation, marketing techniques, and cultivation methods. He purpose of most trips is to take stock of how a specific product is farmed in a given production area. Recent trips include Spain, Great Britain, and Italy, where farmers learned about their direct competitors in cauliflower and broccoli farming. These initiatives are founded on an exchange system. The producers we visit are invited to come to Brittany to learn about the region’s vegetable industry, about Auction market, and about the production and cultivation methods used by the farmers. “We choose our destinations either upon producer request, or through market analysis”, states Éléonore Faucher, from Prince de Bretagne’s marketing department. “The two often go hand in hand. Every week, my department analyses our competitors’ sales prices and volumes. All of these criteria help us to identify research trip destinations, which are then organised quickly and easily. We always receive a warm welcome from our competitors who are first and foremost committed, passionate farmers. They enjoy sharing their techniques with their colleagues”. These decisions are passed down from product commissions. Once on-site, the Prince de Bretagne group visits the fields, and takes an inventory of the production currently

under way and talks to local producers and seed manufacturers. Upon their return, they compile a full report about the production they visited that includes sections on the status of the production campaign, the market situation, technical problems and weather phenomena, forecasts for the next campaign, and key facts about the organisation, the market, and any qualifications.

Fruitful observations

The reports are then presented during a general meeting for the product in question, and the conclusions drawn from the trip give the producers a better understanding of other production areas and their particular difficulties and constraints, as well as any advances made and the solutions they offer their customers - who are often also our customers. These trips can also help to learn about new cultivation techniques and new machinery... Everything about the trip may influence Breton farmers, giving them food for thought both technically and in more general terms. The exchanges with other European operators were what made Prince de Bretagne producers aware of the difference in transport cost to Germany, for example, in comparison with areas that appear to be just as far away

X. Thépaut, E. Faucher, A. Malledan, P. Le Testu and JM. Péron on competition watch in Spain’s Murcia region

as Brittany, such as Southern Spain and Italy. It was information that affirmed our approach, especially concerning the institution of a varied transport network. “It is important to remain responsive when faced with competition that can rapidly change”, adds Éléonore Faucher. “This is why several trips are made to the main destinations every year, each time by a different group of producers so that as many as possible are kept informed and become internal spokespersons and sources of information. “ Producers also organise trips with more specific objectives, such as learning about

new varieties of tomatoes or how cauliflowers are processed. Sometimes, these trips take our producers further afield, far beyond the areas farmed by their direct competitors, to countries whose production and consumption methods are far removed from our own. In these themed voyages, quality is the constant focus. For example, increased customer demands for food safety certifications have lead to numerous changes in production methods. Prince de Bretagne producers were able to observe and compare the changes adopted by their European counterparts, whether their competitors or not.

Training with the chamber of agriculture

Among the different roles played by the chamber of agriculture, is the provision of training to farmers. These training modules are financed by Vivea, an agricultural training fund, and the selected subjects are chosen in agreement with local development committees. Interview with Anthony Brulé Consultant engineer and Development committee coordinator at the Finistère Chamber of Agriculture. How would you define your annual training programme? We set our programme with the producers, depending on current events and, more specifically, new regulations. Together we set the subjects and then, within the chamber of agriculture, we set the course content and find specialist external trainers if needed. We offer a broad range of courses: administrative management of a farm, IT skills, office automation, internet, communications, and of course cultivation and pesticides. Our paramount concern is the independence of the producers on their farms. We therefore adapt our training programme to their needs. To give you an example: as part of the Global

Gap certification, the producers have to build a pesticide storage area. To keep costs down the producer may decide to take a course to learn how to build it himself. Another example is the tractor driving course that we have launched for female farmers that want to learn how to drive a tractor in an environment free from their husbands’ criticism, however well meaning they may be... Our courses are therefore 100% suited to the industry, and tailor made to meet the needs of producers. Is there a lot of demand for training on the part of the producers? It depends. Our main competitor is the weather. Indeed, we have to plan training schedules in advance and sometimes that day may not suit the producers. On average, there are around 10 producers in every class, and in Saint-Pol-de-Léon we provide 50 courses per year. Like everywhere else, the most successful

courses are the compulsory ones. I’m really talking about all of the courses that are directly linked to the Global Gap certification that include, amongst others, a first aid course or the Certiphyto course that will be compulsory as of 2014 for all professionals wishing to purchase pesticides. Do the courses offer an good opportunity for producers to talk about their work? Yes, and not only amongst producers. We learn a lot from each other. They teach us as much as we teach them. When it comes to crop management, nothing is better than sharing information with your colleagues. If we show them scientific studies then they’ll listen while remaining sceptical, whereas if 2 or 3 of their colleagues have firsthand experience of the results of this study and express their satisfaction, then our job is all the easier for it!

Training at the Chamber of Agriculture in Finistère

The environment: an asset to preserve V

egetable production in Brittany owes a lot to the favourable environment, and the naturally rich soils which are always well hydrated. The temperate climate minimises stresses that elsewhere can harm the crop. It was when we considered how suited our crops were to their surroundings that we understood the importance of conserving the environmental balance that provides long term security to our business. This balance is perhaps our valuable asset. We may have discovered this before other agricultural sectors, as vegetable farming means that you have to be in the fields every day, and the proximity engendered by the limited size of our holdings drives home our understanding of how our products and the environment interact. Thus, we have significantly reduced the use of artificial substances. Fertilizers, pesticides, and superior seeds are all very expensive. To conserve our economic performance, we have learned to pay close attention to our crops so that we only use these products when absolutely necessary. Very soon we became aware of the environmental interest of an approach founded in conservation, observation, and the close management of our crops. Personally, I mostly grow cauliflowers, and I am learning how to

“It was when we considered how suited our crops were to their surroundings that we understood the importance of conserving the environmental balance”

contain a local parasite infestation instead of using mass treatments. In other words, I am mostly able to avoid using certain pesticides if I pay close attention to my farm. It was with this in mind that when some farmers took up organic farming we wanted them to stay within the Prince de Bretagne network. Conventional farmers can learn a lot from regular contact with organic farmers. They are our best technicians and we regularly copy their practices. It was through working with them that we have discovered and then developed the approach of comprehensive protection, that we first used in greenhouses and then in the open field. Our perpetual desire to make the best products has also led us to invest in research. While we have always refused to work with GM crops, we work with OBS and other labs to develop more resistant varieties that are better adapted to our soil. Our work has never been dictated by the latest environmental trends. However, we are well aware that by producing healthy, quality products with a continuously smaller environmental footprint, we are also catering to a legitimate consumer demand. We believe that our quest for “total” quality will soon receive the recognition it deserves, and that agriculture in Brittany will also be known for its environmental performance.

Pierrick Gauvin Chairman of Terres de Saint-Malo Farmer in Saint-Méloir des Ondes

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Our approach to the environment

In order to avoid any conflict of interests,

Prince de Bretagne’s environmental strategy goes above and beyond complying with legislation. Prince de Bretagne farmers have decided to create their own research and experimentation mechanisms so that they can find the best solutions for their land their crops.

Prince de Bretagne cooperatives sell neither pesticides nor fertilizers, and encourage farmers to limit their use, particularly with technical assistance like the annually published QualityEnvironment Agenda.

Limiting insecticides Insecticides kill the insects that attack plants (cabbage fly, aphid).

Limiting herbicides Herbicides destroy “harmful” plants that sometimes compete with the crop grown.

Key actions A Using less indiscriminate insecticides, causes less damage to natural secondary fauna A Better suited use and positioning of insecticides (laminating seeds, damage threshold) A Comprehensive organic protection

Key actions A Mechanical weeding is widely used.

Making more fertile soils Maintaining the soil’s quality and correct composition is fundamental to obtaining a good yield and being able to limit chemical content. The soil should be well ventilated, porous, rich in minerals, and with a balanced pH to ensure optimal root development... Key actions A Farmers mix in soil improvers every two years in order to enrich the soil or to remedy any issues with its acidity: manure (dung + animal droppings), shellfish waste, sand, etc.

Crops that suit our soils The areas where Prince de Bretagne vegetables are farmed are blessed with undeniable natural advantages that limit their impact on the environment. The vegetable farming areas are all located close to the Breton coast, within a 15km wide brand. They enjoy a year-round temperate ocean climate: frost is extremely rare, as is intense heat, and the level of rainfall means that it is not necessary to water crops, especially between October and May. Another particularity of this coastal area is the composition of the soil, which is made up of an accumulation of silt from the Channel deposited during the last glaciations. In certain places, the layers of silt can be up to 3 or 4 metres deep. The silt contains significant quantities of bio-available nutrition, which means that heavy doses of fertilizer are unnecessary.

Limiting fungicides Fungicides are used to combat fungal diseases (mildew, powdery mildew). Key actions A Stronger resisting crop varieties A Stimulates plant defences A Crop rotations to disrupt parasite cycles

Limiting the use of chemical and organic fertilizer Plants feed on nitrogen that they take from the soil. Nitrogen is found naturally in soil, especially in vegetable farming areas in Brittany where the year round mild and humid climate offers the ideal conditions for adding minerals to the soil’s organic make-up. The bacteria in the soil is therefore continuously active and constantly producing nitrogen that is found in water as nitrates. The crops grown are all consume a lot of nitrogen, and farmers may wish to add chemical or organic fertilizer depending on the needs of the plant and the climate. Key actions A Technical research to evaluate how much nitrogen a crop needs as accurately as possible A The Equiterre soil nitrogen content monitoring programme A Regular soil analysis carried out by farmers

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Increasing limits on nitrogen Prince de Bretagne farmers are fully aware of the environmental concerns revolving around their fields’ nitrogen content. In light of this, for more than 20 years they have contributed to funding technical research that has led to them having limited need for nitrogen rich fertilizers. The results of the research have made it possible to identify the crop’s exact nitrogen requirements for different varieties and times of year, as well as the residues left by previous crops, and the natural mineralization of the soil. Focus on three key projects.

Lysimetrics

Michel Leroux heads the CATE, one of Prince de Bretagne’s two experimentation centres. For 10 years now, he and his team have developed a system that measures the quantity of nitrogen (the rate of nitrates) present in the soils across different crops. The results were obtained in Saint-Pol-de-Léon, and they are all the more interesting because the weather and soil conditions are identical to those endured by the vegetable farms.

CATE plots, Saint-Pol-de-Léon

“We have set up containers on 16 plots that we use to collect all of the water that percolates in the subsoil. We analyse the results and gain very specific knowledge of the rate of nitrogen available in the soil for different crops, different times of year, and for previous crops. We then use this data to develop what we call measured fertilization. We realised that measured fertilization does not necessarily depend on the amount of nitrogen added by the farmer, but that the positioning of the crop in relation to

the nitrogen cycle also plays a role. For example, bare soil rejects a lot more nitrogen that cultivated soil as plants use nitrogen to grow. For a very long time, we were completely unaware of the action that could be taken against nitrogen loss. An important finding of this research is that the “traditional” systems –planting different crops successively on the same soil without allowing it time to rest – are not responsible for higher levels of leaching than those encountered with less intensive

Results obtained over the 2004-2010 period, or two full rotations. The average annual rainfall was 915mm, compared to 874mm for the average year (taken over 45 years).

Michel Leroux, Head of CATE

Nitrogen content over 3 years

Nitrogen Average leaching content in in kg/ha drainage system

270

19

22 mg/l

Rotation: ray-grass/potatoes/ cauliflowers/cereals/cauliflowers

290

32

40 mg/l

Soil bare since 1991

0

149

136 mg/l

CATE experimentation centre

– 17 permanent staff – 16 ha work surface including 2ha in greenhouses. Partnership with CERAFEL and the Chamber of Agriculture, supported by the regional and county government, and FranceAgrimer. Budget: €1.5 million The CATE centre runs regional and national crop experimentation programmes, as well as programmes for ornamental plants and cultivated mushrooms.

Shellfish waste in soil

For several generations, farmers have been using shellfish waste made up primarily of oyster and common slipper shells, spread on their fields every 7-8 years in an effort to balance the soil’s pH. In 2006, a charter was signed between shellfish producers and farmers around Saint Malo in an effort to create a short sea-land supply chain that will help protect the environment as well as making economic sense. “Cruciferous vegetable farming needs to withstand a soil fungus: plasmodiophora brassicae, that causes clubroot. To combat the fungus and ensure the correct development of the vegetables, the soil must have a base pH. Shellfish waste can increase the soil’s pH, thereby limiting the need for chemical products.  Indeed, if the plant grows in a soil that is adapted to its needs, its roots will function more effectively and better absorb nutrients from the soil, reducing the risk of nitrate leaching, for example. Another perk: shellfish waste is

systems. This means that the intensification of vegetable farming is not necessarily called into question if we examine nitrogen leaks alone. However, other reasons do exist (like breaking parasite cycles or the recomposition of soil) for using less intensive cultivation with, for certain crops, the use of cover crops. Farmers have kept a close eye on our research via regular articles in our magazine Ajourd’hui et demain (Today and Tomorrow) and follow our advice.”

a coarse product that better aerate the soil. Finally, spreading shellfish waste on the fields avoids the need to use lime that is often manufactured far from our farms”, explains Clarisse Galet, a technician in the Chamber of Agriculture 35, available to the Terres de Saint-Malo cooperative. It must be added that a healthy plant is less susceptible to diseases and requires less pesticides. The use of shell waste, therefore, offers a variety of advantages.

Traditional system Rotation: cauliflowers/potatoes

Modified system

Limiting nitrogen content to conserve water quality.

Micro-organisms in the soil cause nitrogen to degrade into ammoniac and then nitrates. Plants then absorb nitrogen, which is essential to their development, as nitrates. In periods of heavy rainfall, and if they are not assimilated by the plants, nitrates are leached and degrade the water quality in watercourses. Providing as accurate as possible nitrogen dosages avoids leaching and protects the environment.

Regular analysis for measured fertilization

In 1991, the Finistère Chamber of Agriculture, in partnership with Prince de Bretagne Farmers, launched EQUITERRE. The programme is in some ways an extension of CATE research, as it analyses the nitrogen available in sample plots at different times of year. “Between 1998 and 2001, we analysed the rate of available nitrogen in the lab and on farms using the Nitracheck measuring device. This double study confirmed the value of this measuring device, that is today used by most farmers. We continue to analyse sample plots, and we send alerts by post, SMS, or email to all farmers, informing them of the need, or otherwise, to add extra nitrogen depending on their crops“, explains Anthony Brulé, from Saint-Pol-de-Léon Chamber of Agriculture. There are currently 18 plots dedicated to cruciferous vegetables, with analysis being

carried out every 6 weeks form the end of September to March. “This work has lead to changing practices. Since 1981, we have seen a significant decrease in the use of fertilizer. We have valued it at €100/ ha of cruciferous vegetables, which is far from negligible given that there are between 15 000 and 20 000 hectares of cruciferous vegetables in the region”, Anthony adds. Adrien Corre is a farmer-livestock rearer. He cultivates 65 hectares of cauliflowers, salads, shallots, and cereals. His farm is located in a

vulnerable area, in the Aber Wrac’h catchment area. “Nitracheck is an excellent decision making tool. I use it to measure, as precisely as is possible, the rate of nitrogen present in a plot of land before and after each crop. I then use this data to carefully calculate the amount of fertilizer I will use. This limits the environmental impact, as well as the impact on our wallet as the tool lets me make considerable savings, as fertilizer is very expensive. Using it unnecessarily is just throwing money down the drain. Furthermore, using more than is needed does not lead to a bigger harvest.”

In winter, get out your covers!

Two examples of cover crops: Brazilian oats (left) and clover (right)

CATE research has categorically shown that bare soil rejects a lot more nitrogen that cultivated soil. It is therefore important that the soils have cover crops planted year round. Prince de Bretagne producers are fully aware of this issue and, supported by Chamber of Agriculture advisers, have independently tested 2010 different cover crops, which are also known as green manure. The ideal cover is a fast growing species that traps high quantities of nitrogen, is easily destroyed, and helps to keep the soil well aerated. Today, farmers typically use two cover crops: Brazilian oats and phacelia. Christian Porteneuve is an engineer in the Pleumeur-Gautier experimentation centre in Côtes d’Armor. He is convinced of the fundamental role played by cover crops in the fertilization of vegetables, in both organic and conventional farming. “We test crops upon request by a farmer.

For example, we may test vegetable crops, which offer the genuine advantage of capturing nitrogen from the air and transferring it to the soil. This natural nitrogen production is especially valuable in our research into soil fertility. As no benchmarks are available that may be applied to our farming systems, it is important to carry out our own tests. Our general approach is to answer the following question: what is the best cover crop to use and how should it be destroyed so that it provides adequate nutrition to the crop without causing environmental damage through its production of nitrogen? To answer this question, we consider various criteria including crop rotation, soil mineralization, and transferring the plants. Intermediate crops should be cereals that are well known and whose effects are known. There are also a lot of avenues to explore regarding teh use of green manure, especially in the spring.”

Adrien Corre, producer-livestock farmer in Saint-Frégant in Finistère. With two partners, he cultivates 65 hectares. “Protecting our environment is to protect our tools. There have been abuses, it must be said, but it was in another time. It is up to us to do all that is necessary to inform people about our profession today, in its current context that has changed greatly. Modern agriculture is today a more technical, precision industry. Reducing pesticide or fertilizer use requires a considerable effort in terms of research and support, that is provided by the CERAFEL’s various experimentation centres and Chamber of Agriculture advisers. We have access to a large amount of information, such as the SMS alerts that we receive warning us to keep an eye on a particular crop as there is a swarm of insects in the area, for example. This means that we do not need to treat our crops as a preventative measure, as we know that we will receive real time alerts within hours of an issue becoming apparent.”

24

Limiting pesticide use To combat vegetable diseases and pests, chemical treatments are far from being the sole technical solution. Just as for nitrogen content, Prince de Bretagne producers use pesticides as a last resort and treat only the product in question, turning increasingly often to alternative methods.

Pesticides

are also known as phytosanitary products. This name includes all of the chemical products used to kill insects (insecticides), fungi (fungicides), or unwanted vegetation (herbicides).

The methods used by Prince de Bretagne producers to limit pesticide use Preventative methods

Jean-Michel Péron Producer in Saint-Pol-de-Léon SICA administrator.

“20 years ago, in this very field, we applied three treatments. Today, we have not had to make any, in particular thanks to the use of hybrid plants developed by our research centres - Vegenov and OBS - and tested by CATE and in trials conducted by farmers, that I myself participated in. These plants are perfectly suited to the soil and climatic conditions in our region. For our producers, it is ideal as these varieties improve the profitability of a crop while removing the need to buy costly pesticides. In addition to this, these products protect our environment, as well as the health of our products and ourselves.”

limit the extent to which parasites can infest the crops by using plants of seeds that do not suffer from illnesses. This is especially valuable for species that use vegetative reproduction (potato, artichoke; shallots, etc.), but also for certain diseases that are spread by seeds. Quickly removing or burying harvest waste limits the spread of disease in the fields.

Crop rotation

avoids repetition of the same crop, that promotes the spread and longevity of soil diseases.

Physical defences

consist in protecting crops by covering them with an anti-insect veil (cabbage and carrot flies). For shallot, producers use thermotherapy after harvesting, and a hot water bath before planting.

Biological defences

are being used more and more in open fields, and use friendly insects to wipe out pests.

Stimulating natural defences

Tilling the land

is a type of vaccination that is scattered over young plants to strengthen them against various diseases.

Plant breeding,

Sensible chemical treatments

promotes aeration and drainage, thus limiting soil diseases linked to excess water. which is maintained at the cutting edge by the IBS and tested by CATYE, enables farmers to cultivate crops that are more resistant to certain diseases or predators.

of seeds goes a long way towards reducing the quantity of chemical products while protecting the plant, especially when crops are sowed.

25 Plant breeding for sustainable development

For over 40 years, Prince de Bretagne producers have been concerned about their independence with regard to private seed manufactures, and have founded their own research institute, the Breton Selection Organisation (OBS), responsible for plant breeding and producing seeds. The ability to resist diseases is an especially sought after property in the selection process, so that fewer pesticides are called for.

OBS

Interview with Jean-Marc Roué Producer in Plougoulm in Finistère OBS Chairman What task was originally assigned to the OBS? To answer this question, we need to cast our minds back to before 1970. Each producer grew different varieties and sold his products as best he could, often at a loss. When our parents decided to organise under a single body and to sell products under the same label, buyers demanded standardised vegetables: that is to say those with as uniform a size and appearance as possible. The idea was to identify and breed the most resistant, profitable plants, and to provide the products that proved the most popular on the market. We then needed to find a way to breed these plants for the best price. It was at this moment that OBS came into being. Even today, the OBS provides Prince de Bretagne farmers with plants at half the price of those sold by private seed manufacturers. What advantages does it offer? The lion’s share of the plant genetic market remains in the hands of a few large seed manufacturers. Logically, we cannot count on these companies to put the interests of a small part of rural Brittany first. We therefore decided to create our own body, adapted to our environment and our crops, to better serve the organisation’s producers. Our crops are very specific, with particular varieties such as Roscoff pink onions, shallots, and coco de Paimpol beans. Only OBS is able to meet producer demands for specific crops as effectively. No private company was interested by the volumes cultivated of Roscoff pink onions. This is also true of cauliflowers: classic seed manufacturers are never interested in long cycle varieties, that do however constitute the main strength of Breton farming: with a single summer planting season, these varieties mean that we can harvest throughout winter and into June the following year. We are the only farmers, together with the south of England, that need this type of varieties, and without OBS the farmers could never hope for genetic improvements in these areas. Furthermore, the close proximity between OBS and the farms lets us run programmes that may not be very profitable but that OBS is committed to in order to ensure total consistency.

– 45 full time posts – 8ha indoor space for plant breeding and seed production – 12ha available for selection and inspection of varieties – An organic seed production site – In vitro cultivation labs, plant disease labs, and seed quality control labs – Seed lamination unit

Jean-Marc Roué, a producer in Plougoulm in Finistère, and OBS Chairman.

How is plant breeding helpful for sustainable development? Our approach can definitely fall under sustainable development. Firstly, the farmer’s role is only sustainable if he is able to make a profit and have a good quality of life. Like I already mentioned, the hybrids developed by OBS are sold at half the price of those from private seed manufacturers. These varieties were created to meet the specific needs of our land, and the diseases that it is exposed to. Cultivating more resistant varieties means that we can both protect the environment and reduce costs by limiting the use of pesticides. Furthermore, OBS secures our supplies with its own seed production mechanism, unlike the large groups that outsource to China, India, or Chile. Does the OBS play as large a role in breeding organic plants? OBS has been producing certified organic seeds since 1995. We are not satisfied with only providing our farmers with untreated seeds. We also aim to produce a sufficient number of quality seeds at an affordable price. We have also taken measures to meet the growing number of organic conversion, and within two years we will have doubled the number of new organic varieties that we produce.

What are OBS’s short, medium, and long term projects? Technology holds the key to advancements in agriculture. It has enabled us to remain connected to our region’s soil and climatic conditions while inventing a new variety of artichoke, the Castel, that is harvested in summer and lasts longer following harvest. The OBS will continue to make new developments like this. It is a genuinely long-term project, as a new variety requires on average 15 years of research. Regulations on pesticides are becoming ever more stringent. We therefore need to anticipate changes in agricultural practices and find varieties that are resistant to the diseases we encounter. I think we are up to this challenge. We are heading in the right direction. It is up to us to do all in our power to stay one step ahead of our competitors, as agriculture is a market economy that gives us no other choice if we want to continue farming competitively.

Hybrid crops are not to be confused with GM crops a hybrid is the result of crossing two varieties of the same vegetable, while GM plants are produced through a process that inserts a gene from another vegetable or animal into a given vegetables genetic make-up.

Damien Penguilly Agricultural technician at CATE “Plant breeding remains at the core of our strategy to achieve, and even exceeds, Ecophyto 2018” Damien Penguilly, agricultural technician, introduces two varieties of cauliflower cultivated in the same filed at CATE. One is resistant to the disease caused by the mycosphaerella fungus, and the other is not and displays symptoms of this disease. Damien explains: “Today, hundreds of varieties of cauliflowers can be farmed without treatments for the entire duration of their production cycle, increasing the economic benefits for the farmer by 8%-10%. Another very interesting innovation: coated seeds. These seeds are coated with a pesticide that remains active for 10 weeks after they are sown. As the growth time for plants stands at 5 week, the 5 remaining weeks are used to combat the first cabbage fly swarms, whose larvae devour the plants’ roots. Coated seeds offer economic benefits, as well as environmental benefits as only 1g-2g of active ingredient per hectare is required, compared to 1 000g without coating. For farmers, it also avoids handling pesticides”.  *Ecophyto 2018 = 50% reduction in pesticides compared to 2007.

26

Bioprotection in the field Between 1999 and 2003, Brittany Chamber of Agriculture’s various experimentation centres carried out considerable research into open field organic protection. The first people to benefit from this work were, naturally, organic farmers. Specific results were then presented to all farmers, who show growing interest in natural techniques.

Not all living organisms are harmful to crops. Indeed, a significant number of them are the natural enemies of pests, and are known as secondary insects. Jean-Michel Collet, CATE technician, explains: “The two main enemies of the artichoke are aphids, and caterpillars. Previously, to counter these bests we were forced to use broad spectrum insecticides that killed absolutely everything in the field. We then realised that while these products proved highly effective when first used, not long afterwards we had to combat further insect attacks that were more and more destructive, as there was no natural protection left in the fields ”. 

Jean-Luc Peden Saint-Pol-de-Léon Chamber of Agriculture Chairman In this photo, he checks an insect trap to see how many helpful and harmful insects are present in a field. If there are a large number of harmful insects, the Chamber of Agriculture will warn farmers so that they can be on guard. “This monitoring technique avoids the need for preventative treatments that were once systematic, but that no longer exist today. Farmers have understood very well that some insects are their allies and that it is very important to protect them. Sometimes, you even have to accept the presence of a few aphids in order to attract ladybirds. It is a fine balance that must be found, that enables chemical treatments to be limited. To protect the flora and fauna, we have tested organic pesticides on conventional crops. Success 4, in particular, works just as well as chemical insecticides. A lot of conventional farmers are using it”.

Finding the balance

According to an INRA agricultural research institute study, 18% of those surveyed across a crop are pests, 68% are benign, and 15% are secondary insects. This balance between secondary insects and pests renders chemical treatments unnecessary. “Plants are like young children: you only need to look at them to see if they are healthy of not. We are very unhappy when we see our plants suffer. We still have a lot to learn as the force of nature is boundless”, explains Jean-Guy Guéguen, an open field producer in Finistère. Jean-Guy Guéguen works on his farm with his wife, his son, and a permanent employee. They were all won over by organic farming, even if they acknowledge that it is sometimes necessary to treat their crops with conventional products when there is no other option available. “The key is regular observation of our plants, field by field. If we spot aphids, we evaluate how serious an attack it is. We come back and check two or three days later to see if their number has risen, fallen, or remained stable. The more it works, the more we learn to trust nature as we have noticed that very

Jean-Guy Guéguen and his son, Régis, two organic farming converts.

often, ladybirds and other helpful insects do our work for us. You just need to be patient and everything turns out OK. These new practices prove to be effective and make us very proud. It is extremely rewarding to say that we used no chemical treatments at all”. 

Patience and observation

Very simple technical resources can evaluate the attack by predators, like the installation of cabbage fly traps, a kind of felt ring set up at the foot of the vegetables. The insects then come and lay eggs on the traps. You just need to install around ten traps at different locations around the field, and then check

“This balance between secondary insects and pests renders chemical treatments unnecessary”

them every now and again to see how many larvae there are. Depending on how many helpful insects are in the field, the farmer will decide whether he needs to use a chemical treatment or not. The Chamber of Agriculture carries out its own measurements and advises producers. “These natural techniques proved their effectiveness for our organic farming colleagues, who opened their doors to use and let us see the results for ourselves”, adds Hubert Jacob, farmer based in Paimpol in the Côtes-d’Armor. “If the insect attacks are too large, we apply local treatments: this means treating the areas under attack and not across all or our crops as in the past. These treatments are very gentle as they are only intended to stun the aphids while the helpful insects grow “.

27 Innovation and evaluating ever more natural treatments

Vegenov-BBV, one of Prince de Bretagne’s research bodies, focuses specially on contributing to the design of innovative agricultural systems and supporting the adaptation of farming practices to limit the use of conventional substances. Vegenov contributes to the development of alternative economically and environmentally viable protection strategies, like stimulants for plants’ natural defences. Interview with Sonia Hallier

Manager of the plant diseases lab What is a plant stimulant? A plant stimulant is a non-pathogenic molecule or micro-organism that causes physiological changes within the plant that lead to the development of mechanisms that protect against disease. To clear, we spray the plant with a non-toxic product that will cause a reaction, making the plant stronger when fighting disease. What are the current advantages and obstacles to the development of plant stimulators? I will begin with the advantages. First of all, out of consideration for the environment and farmers’ health, modern conventional treatments contain less effective active ingredients, a phenomenon that will only be consolidated in the future. Plant stimulators lead the plant to develop simultaneous and varied defence mechanisms, and should also increase the longevity and effectiveness of these treatments. Furthermore, this recruitment of various defence systems in parallel offers the advantage of potentially working across a range of diseases. As this indirect action does not act as a biocide on pathogenic micro-organisms, it means that these products can be less toxic to man and his environment. There are however some obstacles to developing plant stimulators, particularly the difficulty of transferring them and their effectiveness in the field. Indeed, the efficiency is often less stable in real-life conditions that that observed in the lab. This phenomenon may in part be caused by the possible sensitivity of these products to cultivation conditions such as the stress suffered by the plant, the plant breed, climatic conditions, fertilizers used, etc. A lot of research is currently being carried out to remove these technical barriers.

How can plant stimulators help to reduce the use of traditional pesticides? By removing the current technical obstacles to plant stimulators, they will be able to replace traditional pesticides, or at least reduce their use thanks to the combination of sensible treatment programmes. These products should also help to meet the ambitious target set by Ecophyto 2018 to reduce the use of pesticides by 50%, as should the use of alternative solutions such as crop rotations and plant breeding. Is there any research into plant stimulators for organic farming?  A lot of plant stimulators are made from plants, algae, micro-organisms, and the like which come from natural sources and are therefore compatible with organic farming.

Vegenov - BBV

Association Law 1901 was created by the Breton vegetable industry – 27 researchers, innovation advisers, and technicians – 2 000 m2 of labs, 200 m2 of heated and air-conditioned grow rooms, and 750 m2 of greenhouse space – A closed lab with safety level NS3 for studying pathogens in quarantine.

Loïc Conan Tomato producer in Plourivo (Côtes d’Armor). He chairs the UCPT environmentquality commission.

Pesticide residue analysis

Even the alternatives to pesticide use are ever more common, it is sometimes impossible to forgo them without the risk of losing the entire crop. With this in mind, in the 90s CERAFEL decided to have an independent lab analyse pesticide residues in Prince de Bretagne products, in an effort to prove that traceability functioned as it should and that the farmers’ practices were indeed serious. Interview with Julien Sérandour CERAFEL environmental quality manager How do you select the products to analyse? We set a certain number of analyses to carry out across our vegetable farming area, based on annually updated risk analysis for each crop. Without any notice, we arrive at a station. We then take random samples from the delivery of a farmer who is present. This sample is then sent to an independent lab as soon as is possible. Residue analysis has drawn a lot of criticism. The argument put forward is that the analyses concern a tiny number of particles ? Most of the time we request multi-residue analysis: looking for around 200 molecules...

The list of molecules searched for is regularly updated through professional appraisals. Our clients may also request QS analyses, that include 400 molecules, and that we carry out regularly. The analysis checks that the level of molecules detected meets the regulatory thresholds known as Maximum Residue Limits (MRL). Sometimes we carry out checks following information obtained from the compulsory traceability sheets that are completed by the farmers. Who are the external commissioners of residue analyses? Our clients carry out a lot of analyses themselves and sometimes share their results with us. It is extremely rare for a product to be rejected and entail the immediate

implementation of corrective measures. Official inspections are also very important. They are carried out by either the Regional Food Department (SRAL), or by the Regional Agency for the Protection of Populations across all levels, namely the farmer and the supermarkets. How do farmers view these internal checks? They sometimes question them but in general they understand that this focus on quality and fall into line. We inform them of the results and if there is an issue, we offer to provide technical support. Furthermore, each cooperative includes one or more quality technicians to provide assistance.

“This analysis is vital because it is our duty to secure our market and to demonstrate, and to prove, that we are responsible professionals. It’s a question of credibility that we are able to meet the increasingly exacting customer demands, as well as those of consumers and the press. We have nothing to hide, and we must take advantage of every opportunity to validate our pesticide reduction policy that presents itself. We will never treat our crops because we like to. I can assure to that I don’t know a single farmer who doesn’t talk about how he has not once treated his harvest as we are so proud of this achievement. We also regularly repeat the fact that not using chemicals equals increased profits as these products are very expensive and we are not rich enough to throw money down the drain. We therefore need to prove the theory in order to change preconceptions and confusion about agriculture. Our brand image is still fragile. It is up to us to always set a good example and continue onwards and upwards”.

28

Indoor crops 17% of conventional Prince de Bretagne vegetables are grown indoors, with 90% of these crops being tomatoes, and 8% raspberries. For over 15 years, these crops without soil have been the subject of research in our two experimentation centres: the CATE in Saint-Pol-deLéon, and SECL in Pleumeur-Gautier, as well as by our farmer-testers. Contrary to what is commonly believed, indoor cultivation without soil is far from being the farming method that causes the most damage to the environment.

40 %

energy savings in greenhouses over 5 years.

Energy, the main issue in indoor farming The difference between temperatures during that day and night increases the risk of condensation, which causes parasitic diseases such as botrytis and powdery mildew. The best way to combat these diseases is to make sure the greenhouses are adequately heated. However, with energy becoming more expensive it is important to obtain significant energy savings, as well as helping to prevent climate change. Remember that the vast majority of greenhouses are heated by gas and with fuel oil. Lastly, some farmers have wood burners. Two solutions were first tested and then put into practice by the farmers. The first was to fit the greenhouses with heat screens, a type of covering installed on the greenhouse roof above the crop, and used at night. “ All farmers have been using these heat screens for at least ten years. Our energy consumption fell from 500kW/h per m2 in 2006, to 280300kW/h per m2 en 2011. We are currently testing heat screens that offer even better insulation, as well as other dehumidifying systems that act as a heat pump, or even by simple thermal exchange with external air. According to the first results, these systems will lead to 30% extra energy savings”, explains CATE’s Alain Guillou. The second option to save energy: cultivating root-stock varieties, which are less sensible to temperature differences and therefore more resistant to disease.

Heat screen

Water All greenhouses are equipped with a drip. Farmers then collect rainwater in the gutters installed on the roof. The Breton climate is very temperate and crops do not need to be watered a lot, nor are large amounts of water required even in high summer. Any water not absorbed by the plants is saved, which is good from both an economic and environmental standpoint. However, this water that has passed through the substrates cannot be classified as “pure”. Before reusing it, it is necessary to disinfect the water using a purification process so that any diseases do not contaminate the rest of the crop. A number of purification methods are under consideration. The Pleumeur-Gautier centre has spent the past few years updating the drain water disinfection system that can recycle this water at a low cost. Some greenhouse farmers, such as Loïc Conan in Plourvio in Côtes-d’Armor, use a biofiltration system that he reports is 99% effective.

Greenhouses are made from either glass or

plastic, a fact which causes the differences in terms of time-scales and end productivity. Crops grown in glass greenhouses are all heated and grown without soil, while crops grown in plastic greenhouses may not be heated and can house crops rooted in earth.

Substrates  The substrates where tomato and raspberry plants take root are made up of coconut fibres or rock-wool. Rock-wool substrates are recycled and reused by the suppliers. Coconut substrates can be used in the fields for soil improvement. The experimentation centre in PleumeurGautier tests new substrates as well as tomato root-stocks, with the permanent objective of consolidating the plants’ ability to defend itself, avoiding chemical treatments as much as is possible.

Twine In most cases, the twine used when growing the crops is collected for recycling. Farmers are currently testing biodegradable twine. The Pleumeur-Gautier centre is working on new tomato trellises that limit the need for synthetic twine, as well as on biodegradable materials such as mulch, clips, twine, and all other equipment.

Limit the use of fungicides The main way to limit the use of fungicides is to avoid parasite attacks by controlling the temperature and, more importantly, humidity within the greenhouse. The other method is to grow plant varieties that are more resistant to parasitic diseases. The two experimental stations test new varieties and, depending on their advantages, recommend them to farmers or advise farmers to avoid them. These tests are vital and should be updated every year. Indeed, new varieties regularly contribute to improved product quality, productivity, and resistance to disease.

Comprehensive organic protection to reduce pesticide use as much as possible. This method has become significantly more popular over the past 15 years, so much so that there remain only tomato parasites that do not have their own predator. It is therefore possible to establish and manage a balance of animal life within the greenhouse without resorting to chemical treatments. Insect attacks within greenhouses are generally caused by whitefly or aphids. Comprehensive organic protection means introducing “helpful” insects to protect the plants from harmful insects. This technique, used by all Prince de Bretagne producers, is facilitated by the fact that crops are cultivated indoors, which means that the insects cannot spread and requires a finely balanced biodiversity. “To flourish, tomato flowers must be pollinated. We install beehives in the greenhouses to promote pollination. A bumblebee pollinates around 3500 plants in a day. It is therefore unnecessary to use insecticides to eliminate harmful insects from our crops. We call upon their natural enemies, like the encarsia, a species of tiny wasps that attack whitefly eggs, and ladybirds, whose larvae feed on aphids. For this natural cycle to continue, a “sufficient” population of harmful insects must be maintained for the helpful insects to survive. It is a question of balance in order to approach treatment-free farming. Even if it is more expensive that pesticides, I am a staunch defender of these natural techniques. Last year, I didn’t apply a single treatment to my tomatoes”, explains André Hascoët, an indoor farmer based in Cléder, in Finistère (4.5 hectares of tomato and raspberry greenhouses).

Bumblebee hive

90 %

reduction in pesticide use in greenhouses through a comprehensive organic approach. Bumble-bees carry out the equivalent of 3500 working hours per hectare.

30

14 years of organic farming With 12 000 tonnes of certified organic vegetables made in 2011, Prince de Bretagne is the leading group of French farmers of fresh fruit and vegetables from organic farms. Farm conversions go back to 1998, and there are currently 45 certified organic farms. Following the example of every other producer, the CERAFEL Organic Commission decided to fund its activities itself.

1

st

farmers’ group in the French fruit and vegetable market

45

of farms are certified organic, representing 4% of the total area

15 000

tonnes in the next 2 or 3 years (estimated growth)

Organic and conventional farming: sharing good practices

On a technical level, organic farmers have undeniably added to the skills of vegetable farmers in Brittany. Indeed, conventional and organic farmers work together and regularly share their practices. Here there is no stigma nor confrontation between farmers with different methods. Their complementary aspects are highlighted. In 1998, aware of the advantages offered by organic farming, Prince de Bretagne farmers decided to dedicate one of their experimentation centres to experimenting with organic crops. They chose the Pleumeur-Gautier centre in Côtes-d’Armor, chaired by Hubert Jacob, a conventional farmer in Paimpol. “When the first farmers converted to organic farmers there were a lot of complaints. I remember one conventional farmer being at his wits end because he saw, next to his field, a field of organic beans covered in black aphids. The organic farmer didn’t want to cause any problems and consulted with the PleumeurGautier centre in order to eliminate the aphids and avoid bothering his conventional neighbour. The technicians explained that the black aphids

“Encouraging organic production, then, means driving all agriculture to more responsible practices”

on the beans were not the same species that attacked artichokes. On the contrary, their presence would attract ladybirds and hoverflies that will, without prejudice, feast on any aphids present on the artichokes in the field next door. And this is exactly what happened. I assure you that this story spread like wildfire around the region, and from that day on we saw things differently. Organic farming has taught us to take the time to observe nature, and to trust it. Conventional and organic farmers communicate a lot. We see each other every day when we deliver our vegetables to the station, and everything happens smoothly. The most effective is what I call the popularization from above, that consists of looking at how your organic neighbour is working and observing the often very good results. We are pragmatic people. If their techniques work and they generate a decent income for the same crops and are proud of their work, then why would we not take advantage of this? Encouraging organic production, then, means driving all agriculture to more responsible practices.”

Hubert Jacob, conventional farmer in Paimpol and chairman of the Pleumeur Gautier centre.

31 “Douar zo kozh med n’eket sod” The earth is old but she is not stupid.

Jean-Jacques Le Bris is one of the pioneers of organic vegetable farming in Prince de Bretagne. With his business partner, who is also his wife, he decided to accept the challenge of turning towards organic farming in 1998. Here you meet a man passionate about farming.

Jean-Jacques Le Bris, organic farmer in Saint-Adrien

Why did you decide to convert your farm to organic farming? We thought about it for two years. At the time, we were involved in a responsible agriculture network. We already used very few pesticides, but we knew that if our crops had serious problems, then we could use them as a safety net. The technical challenge posed by organic farming interested us and, proud to be farmers, we also wanted to meet society’s expectations concerning the environment, quality, and sustainability. For us it was a real challenge that made us call our work into question, but not a rejection of our earlier practices. It wasn’t out of hostility to conventional farming that we went organic.

go organic. But if they want to start organic farming, then the organisation is there to support them.

Was the conversion difficult? The most important step isn’t technical, but psychological. Of course, we apprehensive about technical and therefore economic failure, but most of all we were worried about what our farming friends and colleagues would think. You must remember that at the time, organic farming was seen as a model for out-of-touch hippies. However, my colleagues very quickly realised that the opposite was true given that organic farming is highly specialised in technical terms, and requires solid agricultural skills. 15 years later, and I have absolutely no regrets. Nor have my crops suffered any disasters.

What do you think is the goal of organic farming? I would say that its goal is to meet a general desire from society. One of the roles of organic farming is to share techniques with conventional farmers. Organic farming with its little secrets and special techniques honestly does not interest us.

How do organic and conventional farmers get on within your organisation? Very well, and with good reason: we have never set the two forms of working against each other. The walls put up by some organic farmers seems counterproductive to me. The stigma and conflict between organic and conventional farming is pointless. We won’t encourage conventional farmers to change some of their practices and move their business forward, which they have been doing for some time already, by accusing them of being polluters. The proof in our area: 8% of farmland is organic, compared to 3% nationally.

“The most important step isn’t technical, but psychological”

How did the cooperatives adapt to this new production method chosen by certain farmers? For us, it was never a question of leaving the cooperative. Going organic does not mean that you leave the farming family. We therefore set up groups of organic farmers within our respective cooperatives (SICA, UCPT, and TSM), as well as a CERAFEL Organic Commission in that united organic farmers from the three cooperatives. This strength in numbers meant that we could progress and feel supported. But our organisation imposes nothing on its members. Farmers are free to choose to continue with conventional farming or to

We must also remain humble: there are no good and bad guys in farming. Here is an example: in order to make our plants grow, in organic and conventional farming, we need to provide nutritional ingredients such as nitrogen. Nitrogen, organic or otherwise, transforms into nitrates that may be leached. However, we shouldn’t believe that organic farming is beyond reproach.

What lessons can conventional farming take from organic farming? The range of chemical products used will decrease sharply due to increasingly stringent regulations. Furthermore, pesticides will get more expensive, as will fertilizer, the price of which is directly linked to that of a barrel of oil. This means that we should be looking for ways to change our practices and find alternative solutions. Already, some conventional farmers are using organic farming techniques. In particular I am thinking about organic protection: letting nature work for you by naturally managing fauna. Conventional farmers also use out mechanical hoeing techniques to limit the use of herbicides. What do you say to those who say that conventional farming has too much environmental impact? The world of farming has always reacted to society’s expectations. Remember that just over 50 years ago, this same society asked the farming world to start intensive farming to feed the world in the wake of WWII. Today it asks, rightly enough, to protect the environment and produce as natural food as is possible. I am sure that Brittany will be clean well before other regions. This spirit was quickly taken up in our region. We are proud of our work. We don’t want to be called irresponsible and accused of being polluters. After all, it’s our environment too. The land is our tool, our heirloom. Short and long circuits are often set against each other. What do you think? Both systems are necessary. We live in an area located far from where our products are consumed. If all of our farming had to be consumed in Brittany, then the Bretons would be sick of cauliflowers and artichokes! We need to send our products across France and Europe, through optimized logistics platforms that limit greenhouse gas emissions. To reduce the impact farming has on the environment, then we must grow products that are adapted to the area’s soil and climatic condition. It is therefore rather short-sighted to say that we should only consume locally. Most of the country lives in cities. If the green belts were enough to provide for the cities, we would know about it! Being a farmer means that you need a lot of technical knowledge. It is a complex and fascinating profession, practised in the countryside. City farmers on allotments will never replace the real countryside, even if they do help to turn cities greener.

“The stigma and conflict between organic and conventional farming is pointless”

We should always seek to develop and improve our techniques. This is also why Prince de Bretagne farmers decide to dedicate the Pleumeur-Gautier centre to organic farming experimentation. This is a massive boon for the entire profession.

Jean-Luc Moulin, Organic farmer in Saint-Malo Comfortable in his cooperative “We naturally belong within a cooperative. Both within our cooperatives and in our centres, both systems benefit when organic and conventional farmers work together. Our organic methods can be used as a technical reference by our conventional colleagues when they are no longer allowed to use certain treatments. We hold meetings in the fields, and organise open days, especially for leek farming as practised around Saint-Malo, to show people what it is possible to do. I myself was a conventional farmer before converting to organic farming. I used very few pesticides, or none at all for cauliflower. I sought help from organic farmers in helping me to make an informed decision. I myself saw that their results were encouraging. This finally convinced me and I made the next step. Economically, it is difficult to convert to organic farming as during the two year conversion process, we produce less and organic farming means a larger workforce. We have to wait a while before everything falls into place.”

32 A experimentation centre for organic farming The Pleumeur-Gautier experimentation centre in the Côtes-d’Armor, is largely dedicated to organic farming In 1997, just after the BSE crisis, some Breton vegetable farmers became interested in organic farming. The vegetable farming organisation did not discourage them, on the contrary, it even supported their research and organised research trips so that they could meet existing organic farmers around Saint-Pol-de-Léon. It also decided to provide technicians to support the farmers in their conversion to organic farming. Since 1998, the Pleumeur-Gautier centre, located near Paimpol in the Côtesd’Armorhas been carrying out organic testing. Today the centre is a regional reference. Christian Porteneuve, the technical manager for open grow crops at the Pleumeur-Gautier centre: “All Prince de Bretagne farmers were quick to understand the value of such experiments. They knew from the very beginning that the results would be of interest to all farmers, not just organic farmers. We also work in close collaboration with CATE, the other experimentation centre that is dedicated to conventional open grow crops and indoor greenhouse crops. As an example, we studied the impact of hedges and embankments on crops grown in our area. We discovered that in our region, embankments were a lot better than hedges. Embankments are home to over 100 plant species that are in turn home to an astounding animal biodiversity. The embankment therefore acts as a nest for helpful insects. Furthermore, an embankment allows the wind to circulate, unlike hedges. Wind

Experimental station at Plemeur-Gautier Christian Porteneuve, Technical Manager of Field-Grown Crops at the Plemeur-Gautier station

is useful in the fields as it limits attacks from certain insects. This is why we have far fewer aphid infestations in Brittany than in Poitou, for example. We are currently carrying out tests on lettuce cultivation by placing floral strips around the fields to attract bugs that are very fond of aphids. Remember though, that it is not always as simple as that: working to combine ecosystems is an extremely complex science.”

Focus on some organic farming tests Plant breed assessment

A lot of varieties of organic cauliflower, broccoli, green cabbage, and shallots have been tested in different fields at the centre. The technicians study those that are the most resistant to diseases and the best suited to the region. The results are then forwarded to farmers who may then choose to cultivate one variety or another, making an informed decision.

Agronomy and fertilisation

In organic farming, crop rotation is fundamental. Wise choices of rotations quickly become key factors for successful crops. In a single field, farmers plant in turns vegetables, green manure, and cereals in an order clearly defined depending on the season and previous crops. In Pleumeur-Gautier, fertilisation tests and tests of different green manure are carried out. For example, technicians study how to best manage a legume like the clover in crop rotation. When it breaks down, clover provides a significant amount of nitrogen. This is useful but must be dosed as accurately as possible.

Plant health

There are very few “organic” insecticides or fungicides. Those that do exist are tested at the centre in order to best assess their effectiveness and their use. In organic farming, the frequency of natural process seems to be a key factor. Proper organic crop health is mostly provided through comprehensive preventative measures. In the vegetable farming area in Brittany, the climate naturally regulates pests with helpful insects. The climate and the wind help to limit aphid attacks.

Diversification

A number of technical programmes and old or exotic vegetable crops are being studied at the centre ( Jerusalem artichoke, Chinese artichoke, Mashua, Peruvian cocoa, or sweet potatoes)

Indoor

Indoor organic farming has been tested since 1999. It must be noted that in organic farming, all crops must be planted in earth. Given the growing interest of this type of cultivation amongst farmers, Prince de Bretagne decided to build a new “multi-room” greenhouse with six 300m2 compartments, each used to carry out different experiments. Hervé Floury, the head engineer for indoor cultivation experiments at Pleumeur-Gautier states: “We study crop rotations, test plant breeds, and experiment on growing new vegetables in order to diversify the Prince de Bretagne range. For example, we have a compartment inspired by organic farming in Northern Europe, with minimal heating and longer rotations. We are also continuing our research into rotations as in organic farming rotations are fundamental to achieving agricultural balance. Organic farmers that have invested in greenhouses are not able to grow too much green manure. This means that they need to find rotations with vegetables that are both environmentally and economically viable. We will also soon have a 1 000m2 technical hall where we will be able to test pesticides for organic farming, amongst other things.

The Pleumeur-Gautier

testing centre is a registered charity. Its annual operating budget stands at €480 000, 28% of which comes from the vegetable cooperatives, 18% from the sale of its products, and 54% from state subsidies. The chairman is a UCPT farmer, Hubert Jacob.

33 Taking action together: the Organic Commission

Since the first tentative steps made by Prince de Bretagne on its organic adventure, farmers have launched their initiatives as part of a group. This approach provided them with a real support and representation network: the CERAFEL Organic Commission, whose objectives are to coordinate efforts and resources, share feedback, provide technical and financial support, and to promote organic harvests.

“We met several times per month to take stock of the demand for organic products, and to discuss technical matters. Farmers came to us with new cultivation projects such as plants grown indoors. Together, we looked at how we could optimize their production, and identified appropriate packaging. At Prince de Bretagne, even marketing decisions are approved by the farmers. We have, for example, together designed the Prince de Bretagne Organic Vegetable logo”, explains Pierre Gélébart, the marketing manager for organic products.

Objective: 100% of certified organic farms also Global Gap certified.

In 2009, Europe published new specifications for organic agriculture. This document used up a lot of link, given that it was the result of a compromise. At this time, some operators decided to launch their own specifications, but Prince de Bretagne farmers did not. “Overall, the European document was satisfactory, with the exception of some absurd points such as the authorization to disinfect soils with steam, that contains no chemicals but destroys some of the soils microbiological life and uses a lot of energy. We therefore decided not to draft our own document, but we did make some changes to the European specifications”, explains Joseph Hubert, an organic farmer in Cancale. Another important decision made as a group was that all organic farms should automatically be Global Gap

certified. “An organic farmer is used to monitoring and recording his methods. Filling in a few extra lines didn’t pose a problem. Global Gap is almost vital for us as we export a lot of our produce. Offering Global Gap certified products is good for our image, and therefore our sales, too”, adds Joseph Hubert.

Taking the rough with the smooth

The figures confirm that Prince de Bretagne is flourishing. The group is able to produce a broad range of products throughout the year, and farmers continue to grow new vegetables to further diversify the range. But not everything is so simple. “While organic farming is part of an optimistic programme, we must remain realistic. We have noticed an imbalance in supply and demand, which was not always the case, contrary to what we may have thought. A lot of people believe that organic farming is the ideal agricultural model, but believing is not enough: we also need to eat organic products to support the industry”, concludes Jean Jacques Le Bris. “Consumers and retailers must realise that organic products cannot be produced at the same price as products cultivated conventionally. Organic farming requires at least 1/3 more manpower and is exposed to greater technical hazards. All of this naturally costs money and has an impact on price”, adds Thomas Kerrien, an organic farmer from Taulé in Finistère. Cultivating organic open-ground crops in Thomas Kerrien’s greenhouses in Taulé.

A dedicated Prince de Bretagne Organic logo Prior to the summer of 2010, the date the logo was created, Prince de Bretagne organic products bore no brand, and were shipped in plain packaging. The farmers of the Organic Commission were proud of the quality of their products and in light of the increasing volumes wanted their own brand that showed their attachment to Prince de Bretagne. Various designs were presented to the farmers during a general meeting, and this logo was unanimously chosen as it highlights both

Why do retailers tend to package organic products? This may seem contradictory but organic fruits and vegetables often come packaged on supermarket shelves. The main reasons given for this is to make them stand out from conventional products, and to prevent them from mixing. Another reason is that in order to sell organic products loose, the shop must be certified, and this is still quite rare. Packaging is also used to stop the products from drying out on the shelf, as it slows the natural evaporation of water. This means that the vegetables stay fresher for longer, avoiding losses in the shop.

Prince de Bretagne Organic product packaging is primarily made up of wood and cardboard, as the vast majority of our products are sold loose. “For products sold in a punnet; we adopt a ‘packaged on the farm’ strategy”. Harvested vegetables are packaged directly by the farmer for minimum handling and maximum quality. For example, we developed a 100% cardboard punnet for tomatoes, courgettes, and petit violet artichokes”, explains Pierre Gélébart, from Prince de Bretagne’s marketing department.

Organic and Prince de Bretagne. Within a year, all packaging bore the logo. This also enabled us to make communication tools and promotional material such as the special organic point of sale display, highlighting Prince de Bretagne organic products at the point of sale. For Prince de Bretagne customers today, the logo represents a guarantee.

An organisation on the move O

ur determination to earn a living from our crops has kept us always one step ahead, able to anticipate change. Our Brittany, this land that we have taken so much to heart, is not an easy land for farmers like us. We are located some distance from the major areas of consumption. We have always needed to analyse the constraints that weighed upon our business in order to best take them into consideration, and to organise ourselves so that the future of our farms and families is less uncertain. We have not forgotten that our organisation is rooted in the defence of a particular way of farming that is itself anchored in our land. In this report, we describe the efforts made so that research and seed production best serve our farms. But it is worthless to produce quality vegetables if we are unable to take them to the most lucrative markets. We have already organised Brittany Ferries to take our products across the Channel. Today, with Combiwest and the multi-platform in Morlaix, we are taking our products to the south and east of France by rail, a transportation method that is both economically efficient and environmentally responsible. In the same way, we are exploring all possible avenues to add value to our products. By deciding to sell fresh vegetables, we also show

“We have not forgotten that our organisation is rooted in the defence of a particular way of farming that is itself anchored in our land”

the intrinsic fragility of these products. We needed to find a way to limit the hazards of the market and add the most value to the surplus. The first step was to negotiate agreements with some food processing companies so that they could absorb the market surplus of fresh products. But this alone was not enough, as we remained all too dependent on these companies. So we invested in the recovery of substances that could be extracted from our vegetables at out Agrival plant. This inspired us to launch the Ulvans project to study the possibilities to recover substances from green algae taken from beaches or directly from the sea. We play a role in monetizing this product that is a gift to our region, partly to avoid waste, and partly to secure farmer income. Our goal is to make our farming part of continued effort towards modernisation. It is not a question of producing more, but rather of producing better to ensure the future of our business. This would hardly make any sense if we didn’t open this dynamic out to the region in which we live and to other stakeholders in agriculture and beyond. Our future is also that of a prosperous Brittany whose citizens lead quality lives in this remarkable environment that we seek to protect. This type of agriculture in perpetual motion naturally forms part of a sustainable development strategy.

Jean-François Jacob SICA Secretary General, Grower based in Saint-Pol-de-Léon

35

Logistics Combiwest: the railway challenge

After creating Brittany Ferries in 1973 in order to export their vegetables to England, in 2009 SICA decided to begin transportation by rail. The main objective of this initiative is to reduce the transportation costs in order to improve farmer income and reduce the environmental impact of Prince de Bretagne products, without harming the business of hauliers. “In 2008, the Gouessant cooperative, located in Lamballe in the Côtes-d’Armor and specialising in animal feed, approached us to request that we consider a combined rail-road transportation project for the east and south-east. We are known for our pragmatism and our ability to see inspiring projects through to the end, as well as for our ability to bring the region’s economic players together. This was proven to be true yet again and, one year after launching Combiwest, we were very happy with the results of this project born of Breton cooperation”, explains Jean-François Jacob, SICA Secretary General. The first Combiwest convoy left on 20 January 2011. It left Rennes to pass through Mâcon and Lyon, and since then 10 trains follow this same route every week. The cargo is over 75% full on both legs of the journey, which makes us very happy. The cargo includes vegetables, of course, as well as other products like meat, paper, boxes, recycled plastic, and dairy products... When the convoy returns its cargo is different. From Lyon to Brittany the trains contain clinkers, construction materials, and industrial/metal products. Today, SICA owns 67% of company capital, the Gouessant cooperative 5%, the Pré Vision de Tréflévenez group from Finistère 18%, Prefarails 6%, and Bretagne Courtage 4%. “The project would never have been possible if we were the only ones to use it. We have always sought to promote a regional dynamic. We also boast a long history of promoting new practices. For example, our Auction market system that

we took from the Netherlands in 1960, and that is now used by fishmongers in Lorient and elsewhere”, adds Jean-François Jacob. A windfall for farmers and road hauliers Rail transport costs 30% less than road transport, offering considerable savings to farmers, especially in the present economic climate when it is difficult to sell vegetables at a reasonable price. For the sorting centres, a combination of rail and road offers many advantages: modernisation, lower costs, real-time optimization of traceability, food security (these tools comply with agro-food standards), and fresher products owing to the faster transportation. Contrary to what you may think, Combiwest does not compete with road hauliers. The opposite is true: Combiwest stands by their side in the fight to make France authorise lorries 25.25m long made up of two or three units coupled together, as other European countries have already done. This would make road transport more competitive, reduce the cost of logistics for companies, and be more suitable for rail-road combined transport. Other projects for 2012 On year after launch, Combiwest has found its feet. The capacity will soon reach 400 cases, whereas 200 cases were the most the old train line could handle. And we aren’t short of new plans. Three new lines will be opened in 2012: extending the Rennes-Lyon line to Morlaix and Marseille, opening a second line running through Château-Gontier-Le Mans-Lyon, and

Brest-Morlaix-Rennes-Rungis. Finally, a multipurpose platform in Morlaix, supported by SICA, will tap new sources by offering attractive solutions to the region’s industry. “We are still working on the western Brittany’s economic development, as we are sure that it will help our cooperatives, and, by extension, the interests of Prince de Bretagne farmers”, Jean-François Jacob concludes.

1500 500 000 tonnes of CO2 less per month

litres of diesel saved every month

450 000 tonnes of merchandise transported every year

Several projects to facilitate and optimise logistics THE UCPT PLATFORM AT PLOUISY IN THE CôTES-D’AMOR

To facilitate the transportation of fresh Prince de Bretagne vegetables towards consumption zones as quickly as possible and to optimize their means of transport, UCPT has a project to build a logicistics structure. The vegetable reception stations in the Côtes-d’Armor are currently located over 30 kilometres away from a motorway, reducing their appeal to transporters. Discussions were initiated with the Guingamp Community in September 2009, both in order to find an appropriate land reserve, and to work on railway transport. A site appears to stand out for the task; an area of activity of 8 hectares, which will allow the project to profit from good conditions and from progressive change. The area of activity responds to the Qualiparc criterias.

THE MODERNISATION OF THE SICA’S PACKING AND SHIPPING STATIONS

To this day, SICA has around twenty stations across its territory, from the Pointe de Brest to Plougasnou in the Morlaix region. The current average surface area of its stations is 5 000m2. The project consists of regrouping 8 of them, representing 2/3 of its total volume, in the form of 2 new stations , one of 70 000m2, the other of 35 000m2, which will both be situated in North Finistere, in the Saint-Pol-de-Léon and Cléder-Plouescat regions. Taking into account the consumption areas and in face of the concentration of clients and the centralisation of purchases by European distribution centrals, the SICA equally aims to modernise the packaging and transportation stations of vegetables by incorporating new processes (sorting, freezing, ferrying, stocking). It is important to note that the projects for the new stations will be HEQ certified (High Environmental Quality) notably including the recuperation of rain water, reinforced insolation, the controlled management of energy and environmental construction.

Kervent packaging station.

36 Ulvans: a solution to make use of green algae

In parallel to the farmer’s desire to monitor and limit the nitrogen content of their soil, SICA and its partners have developed an industry that uses green algae, from harvest to the sale of innovative products in the animal and plant health and nutrition sectors.

In 2008, Olmix, a major international specialist in green chemistry, requested a meeting with SICA. The project consists in testing elicitors: the molecules that activate a plant’s defence mechanisms so that it protects itself against diseases and parasites. To this end, Olmix ran tests on various crops in partnership with CATE and SICA. The initial tests are not, as yet, conclusive, but the partnership with Olmix has begun. In 2010, SICA took over Agrival, a company that worked on plant by-products as well as the recovery of algae. In parallel, the Ulvans project was launched with a clearly defined objective: to harness the potential of macro-algae in plant and animal health and nutrition.

A leader in adding value and innovation

There are many examples of this that will only continue to increase in number as more research is carried out. Overall, the green chemistry project aims to substitute chemical molecules with organically sourced molecules as soon as possible. In the medium-term, these innovations will have a direct effect on agriculture, as the researchers who are working on

developing new algae based products that will progressively replace chemical pesticides, herbicides, and fungicides. Another of the programme’s goals is to develop organically sourced products for the animal health sector, especially to improve their immune systems, and the production of proteins for use in animal feed.

An industrial park in Plouénan

“Our aim was to have a single site for Agrival, Ulvans, and the storage and sorting of artichokes intended for processing. We therefore bought the Sovaleg site when it became available. This business group means that the various bodies can share storage and industrial tools, processes, and markets. It enabled us to build bridges with plant by-products”, explains Jean-François Jacob.  

process 1 000 tonnes per year. Ulvans aims to implement a sustained extraction programme that will process 15 000 tonnes of algae every year. “We don’t seek to hide that we process algae. Our biggest critics even go so far as to say that farmers will stop reducing substances in the catchment areas under the pretext that it will provide us with raw materials. I tell them loud and clear: that’s not true! As we have seen in this report, we are all aware of the problem with nitrates and we invest a lot of energy in research and trials to limit and control nitrogen content. Our region belongs to us and when it is polluted, we are the first to suffer. We approach the matter pragmatically. Green algae represents a resource. We use it sensibly as part of a comprehensive environmental strategy”, Jean-François concludes.

A comprehensive environmental strategy

Algae is collected on the beach or taken directly from the sea a few hundred yards from the shore. We estimate that 80 000 tonnes of algae are washed up on Brittany’s shores every year. The Plouénan site will initially

Collecting algae on the coast of Brittany

The Ulvans consortium - OLMIX and its subsidiaries - PRP Technologies for plant health - SICA, who contributes to the reception and storage of frozen green algae - The Université de Bretagne Sud (UBS) and the Marine Chemistry and Biotechnology Lab (LBCM) in Lorient. - The Université de Haute Alsace (UHA), IS2M Material Science Institute in Mulhouse.

A project made possible by OSEO France

Oseo, a public institution that funds innovation in SMBs, approved Ulvans on 13 July 2011, which is part of a Strategic Industrial Investment (SII) programme.

Agrival: monetizing vegetable farming by-products Agrival’s objective: recover 100% of vegetable by-products.

In April 2010, SICA took over Agrival, a company that produced and developed plant extracts for the cosmetics, nutrition, and food industries. A good way to recover SICA’s farming by-products (unsold goods, leftovers from sorting) and the food and farming industries (leftovers and cuttings) within the area. François Jacob explains: “As producers of fresh vegetables, we are exposed to significant losses if our products are not sold immediately following harvest: we do not store them in a fridge hoping to sell them two or three days later. Furthermore, vegetable products generate by-products (leaves, mushroom and artichoke stems, etc.), and the leftovers represent 25 000 tonnes in our cooperative. As we refuse to waste anything, which is tantamount to losing materials and income, and we want to make

the best possible use of the by-products with good nutritional value, we have launched a programme to use our products as fully as possible. Initially, we established contracts with frozen or canned food providers, but we didn’t want to end there and we diversified the markets for our vegetable farming”. The raw materials arriving at the Agrival factory are ground, pressed, dried, and vaporised before being converted into a powder. For example, the artichoke powder obtained in this way is in demand from the pharmaceutical industry as it boasts various beneficial properties, such as cynarine, that can be used to help manage diabetes. These vegetable powders are often used in cosmetics and foodstuffs. The company also isolates: cauliflower and broccoli sulforaphane, carrot fructose, shiitake lentinan, and even the active ingredients from green algae.

Punnets made from dried artichoke fibres Agrival has developed a system to extract artichoke by-products in order to try and approve their use. The process begins with the installation of a punnet assembly line that is fully recyclable, and made from dried artichoke fibres. The project is part of the Valorial recovery for food research and innovation cluster, and involved in two major national movements: in favour of industrial planning that includes sustainable development and intelligent by-product management, and in search of a mentality in the food and farming industry that looks to use the entire plant. Although just started, Agrival has grand economic ambitions: its turnover could reach €2-3bn per year, and create 10 jobs. The environmental objective is to reach zero waste, and reuse everything.

Products of the future Shii take powder Tomato seed oil Raspberry achene oil and other oils A polyphenol rich artichoke extract Artichoke food fibres Water soluble food dyes

Opening their doors to share their livelihoods By teaching the public about their cooperatives and farms, Prince de Bretagne producers shed light on their profession. These opportunities for discussion let farmers talk to consumers about their products, and to answer any questions... as well as confirming some truths.

UCPT guided tours

After farming, tourism is Brittany’s main business sector: every summer, millions of tourists come from all over Europe to visit the region. “Since 2007, the UCPT has organised tours of our organisation once per week during summer, and upon request for groups”, explains Maurice Guéguen, the UCPT cooperative communication manager, based in Paimpol. “In 15 years, we have given tours to hundreds of tourists who always seem to enjoy the visit. People are becoming less and less familiar with agriculture. Previously, every family had a relative who was a farmer, but this is no longer true. So we answer all of the questions, even the most unlikely”. The first stage of the visit: the Auction market, a local speciality. This auction method requires a lot of explanation, especially of its history. “We were very impressed with this sales method. It’s fascinating! We learnt to appreciate it very quickly and cross our fingers that all batches find buyers, if possible at the best price. It is also a way to learn that there is sometimes a big difference between the price paid to the farmer and what we pay in the supermarket”, explains Nicole, recently retired. Maurice Guégen explains that the price may double or triple, and this is to be expected as transportation and distribution costs also need to be covered. After watching the Auction market, visitors watch a film on the vegetable cycle. They then head to a farm and meet the farmer who explains his profession to them, as well as his choice of crops, before taking questions from the visitors. “We visit both open field and greenhouse farms on each visit”, Maurice adds. “A lot of farmers are involved in this programme. They are very

Pierrick and Constance Fourré Farmers in La Gouesnière (35) since 1982. Cottages and guest houses A large number of Prince de Bretagne farmers, especially around Saint-Malo, manage cottages and guest houses. A extra stream of income, a second job, monetizing our heritage... it is also an opportunity to open our doors and teach people about our work. UCPT guided tours

willing to talk about their work and never dodge a question. We are fully aware that agriculture in general sparks curiosity. We only need to see the number of questions asked on the tours about prices, quality, the environment, and our relationship with our suppliers to realise this. We have nothing to hide and our doors are always open to all of those interested.” In addition, SICA organises tours for tourists. It uses professional guides to take the tours. UCPT also organises events for schools. On average, 20 classes every year, totalling 500 pupils, learn about the vegetable industry in Brittany. Charities and MPs are also regularly invited to learn about the profession.

“In 2006 we decided to stop growing potatoes and to refurbish the buildings used to store the plants. We now have two holiday cottages sleeping 6-8 and 5 people. For now, we just about manage to break even, but it is an investment for our retirement and is a way to make money from our surroundings. All of our tenants are very curious: kids and adults alike. They ask a lot of questions about our work, and our products. It’s very rewarding to teach people about our job. We also tell them about Prince de Bretagne and the tourist trail. We tell them about upcoming events and places to visit”.

38

Growers: bringing the region to life Throughout the year, and especially during summer, Prince de Bretagne farmers meet the public in a range of regional events. For them, it is not only an opportunity to hear from and understand the expectations of their customers, but also to talk about their work and their crops.

Food workshops

Over the past few years, SICA and UCPT, together with the farmers, have got into cookery with offering samples of their products at village fêtes, open days, and fairs. It is an excellent way to meet visitors. For SICA, the adventure began in 2008 at a semi-marathon between Saint-Pol-de-Léon and Morlaix, when farmers made a cauliflower soup for a Vegenov stand on nutrition. The soup went down very well with the runners and the audience, as it was a cold, rainy day! Spurred on by this initial success, they decided to continue the effort and regularly prepare dishes for a variety of events. The vegetables are provided free of charge by the cooperative. “We quickly reached our limits, especially in terms of presentation and the variety of dishes on offer”, explains Odile Caroff, a farmer in Saint-Pol-de-Léon. “That was when we decided to take some training. We were lucky to meet Jean-Claude Spégagne, a restaurant owner in Roudoualec. He was already an experienced trainer and worked the fairs. He is also located very close to the farming area and aware of our products, which is very important to all of us”.  They completed a three session-training programme. The classes included how to make easy recipes from local products, cooking for an audience, and proper presentation. 11 farmers took part. Odile Caroff continues: “These culinary workshops had two major advantages. Firstly, they enabled us to meet event attendees in a very friendly atmosphere. Enjoying a tasty dish facilitates discussion and

gives us an opportunity to explain how we grow the product. It is also a chance for farmers to come into contact with one another. Our job is fascinating but not always easy, and we always have a good time at these events”. This year, the female farmers have decided to publish a recipe book that will likely be the source of many imitations.

The UCPT runs the same programme as SICA but the 15 UCPT farmers are lucky to have one member of the team that loves cooking. This group from Côtes d’Armor has also taken a cookery course with a professional chef, and is very often invited to attend a range of events.

39 The Prince de Bretagne tourist trail, a path through the vegetable industry What if the best way to discover the coast of Northern Brittany was to meet the people who live there? This is what lies at the heart of a Prince de Bretagne initiative that brings together almost 200 partners (farmers and guest-house/holiday cottage owners, restaurant owners, local government, and retailers) with a common objective: the promotion of Prince de Bretagne and the gems of tourism in Brittany. Every July and August for 12 years now, Prince de Bretagne has laid on a festive and culinary circuit for tourists, based around the discovery

of the brand’s fruits and vegetables. From Brest to Saint-Malo, partner restaurants make dishes from Prince de Bretagne vegetables. Retailers also join in with in-store events. Last year, the Tourist Trail team provided five trips on Brittany Ferries, to meet British consumers who were taken on lively cruises that included treasure hunts, games, and tasting sessions.

“Between land and sea”, a rural heritage and coastal treasures for shared farming that looks to the future “Between Land and Sea” is a major travelling rural and maritime festival around Léon and Trégor. Farmers and fishermen work together to provide the public with a programme of events. In 2011, no less than 400 farmers, 300 boats, 1 200 volunteers, 100 exhibitors, and over 100 000 visitors spent four days around Roscoff and Diben, Carantec, Saint-Pol-deLéon, Plougonven, Térénez, and, of course, Morlaix. According to Jean-François Jacob, the SICA secretary general, the success was partly due to the fact that “the event combined the values shared by both agriculture and the sea, highlighting a region that they built together. In other words, Between Land and Sea is a unique opportunity to combine the pride of farmers and fisherman for the enjoyment of all”. From the land, farmers offer a range of events: a plant area, tastings, vegetables for sale, Vegenov sensory event, and loading vegetables onto a barge... 2013 will be the second year the event has run.

Vegetable loading in Saint-Pol-de-Léon

Vegetable area on the Morlaix quay

The coco de Paimpol festival Coco de Paimpol obtained AOC status in 1998. It was time to celebrate this achievement and, every August since, the Coco Union has organised the Coco de Paimpol festival! Every year, the festival is held in a different town within the AOC region. 10 000 visitors come to see the bean, meet some of its 300 farmers, and witness the inauguration of new members of the Coco de Paimpol community. It offers an opportunity for those farmers who want to meet their customers in a festive environment. In 2012, the event ran from 3-5 August in Paimpol, in association with the Fête des Vieux Gréement. Visitors can watch the parade and the stripping and shelling contest.

Coco de Paimpol stripping and shelling contest

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TRIPLED  In 5 years, media coverage has more than

In 3 years, awareness of the Prince de Bretagne brand as a sponsor has increased by

12% ( 41% in Western France )

Setting sail for the high seas In 2008, Prince de Bretagne decided to boost its image through a sporting partnership with links to its region: ocean racing. One year later, the Prince de Bretagne was christened. Lionel Lemonchois, an accomplished skipper, was at the helm. “Being a farmer requires a lot of courage and determination” Lionel Lemonchois

As a skipper, what connects you to the famers? Farmers are linked to the elements just as we are, as sailors. We are dependent on the weather and have to make do with the conditions we are given. We don’t have any choice. We are confronted with the power of nature and this makes us very humble with regard to it. This humility and respect is something that I have often sensed when talking to Prince de Bretagne farmers. Before becoming a skipper of the Prince de Bretagne multihull, did you know anything about farming? No, not that much. I know it better today and it seems like a difficult job. It receives a lot of criticism and is subjected to a lot of restrictions such as profitability, diseases that devastate their crops, and weather that is not always clement... Being a farmer requires a lot of courage and determination. I admire their tenacity a lot!

One of the main criticisms of agriculture is its environmental impact. What do you think? The agriculture industry has made a lot of effort. If other sectors made the same effort, we wouldn’t be in this mess! The problem is that these efforts aren’t immediately apparent. We need to find a space for discussion, to talk about the reality of their work. For example, I was very surprised and interested when they explained the principles of comprehensive organic protection to me, in conventional and organic farming. The land is their heirloom. The farmers have fully understood how important it is to protect it. What do you think Prince de Bretagne gains from sponsoring a sport? A dream, a complete programme, and excellent brand visibility. But this is not particular to Prince de Bretagne. What is special, I think, is that the sponsorship is perfectly suited to the identity of Prince de Bretagne: professional and open, while rooted in their region and local culture.

Princesses de Bretagne The Prince de Bretagne sailing team includes three princesses: Julie Bossard, Pauline Chalaux, and Pauline Courtois. These ladies take part in the “match races”, a special type of regatta inspired by the Americas Cup, and a discipline in its own right. It’s an Olympic sport. Pierre Gélébart, Prince de Bretagne’s sailing manager explains: “Since 2010, we are the sole sponsor of this fine team. In return for this, everywhere that they compete they take Prince

de Bretagne promotional kits and products, and wear our colours. They are a group of highly motivated young ladies. It is a genuine pleasure to work with them. We have recently made some short films where they learn to cook with our products. The films are then sent to everyone who subscribes to the Prince de Bretagne newsletter. They are also available on their blog where they showcase one of our products every month they showcase one of our products”.

On the launches and arrivals of grand prix and ocean races, Prince de Bretagne sets up stands where visitors can taste their vegetables. For our farmers, it is also an opportunity to meet the public and talk to consumers about their products. “Farmers answer all kinds of questions about environmental issues, the nutritional quality of their products, their daily life, and the reality of their profession and organisation”, explains Emmanuel Descloux, Prince de Bretagne’s marketing manager. “There are a lot of preconceptions about farming. This makes it important to find opportunities to set these straight. Our sponsorship has also increased our brand image and that of our products. In 2010, when Lionel Lemonchois won the Route du Rhum in the Multi50 class, our reputation increased by four points”. At the end of September 2012, the jumbo 80ft trimaran, Prince de Bretagne, will be christened. The adventure continues.