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24 Terr’Iodée |
Processing unpopular species such as capelin and jack mackerel ? Dealing with fit-for-consumption, damaged fish ? Following in the footsteps of the Associations pour le maintien d’une agriculture paysanne (Amap) and the “paniers de la mer” integration association for the Manche and Bretagne region, the SAS Brise de terre project was founded “to promote good quality products fished locally rather than relying on withdrawal prices,” recalls Aurélie Dessein, the manager of the departement fish auction in Agde. “This project dates back to 2014.” During her internship in the Hérault departement, Aurelie Dessein, an agri-food engineer, met the leaders of the Croix-Rouge Insertion Capdife who were already coordinating three work sites. They decided to join forces in this joint venture, and created a social enterprise “to address the challenge of this type of business”. A budget of 200,000 euros* has made it possible to set up the freezing unit and create a processing plant in the fish auction building in Agde, which already had a freezer. The company also purchased a refrigerated lorry for deliveries. The project has been developing step by step over the past year. First, a technical manager and a development manager have been recruited and then employees were received as part of the integration process. Even if it was necessary to “deal with technical problems and go beyond declarations of intent to convince people to actually invest”, the company now has a list of 24 items, fresh and ready-to-cook, frozen products. Brochettes, mullet fillets and peeled ray wings..... Under the Terr’Iodée brand name, it commercializes its products in the short supply chain: local shops, social integration restaurants and even primary school canteens. Hélène SCHEFFER Traduction : Catherine ROUSSEY |
