Cooperl Arc Atlantique

Last updated
Cooperl Arc Atlantique
Company type Private
Founded1966
Headquarters,
Key people
Bernard Merget (Chairman)
Patrice Drillet (President) [1]
Website www.cooperl.com

Cooperl Arc Atlantique (a.k.a. Cooperl) is the largest pork processing company in France. [2]

Contents

Overview

Cooperl Arc Atlantique was founded in 1966. [3] The company breeds pigs, kills them in slaughterhouses, and distributes cut pieces of pork for sale. [3] Its slaughterhouses are located in Montfort-sur-Meu, and its head office is in Lamballe, both of which are located in Brittany. [3]

In 2012, the company opened a branch in Beijing, China and Moscow, Russia. [4]

As of 2015, it is the largest pork processing company in France. [5] Its competitor is Groupe Bigard. [5]

In June 2017, Cooperl acquired the "charcuterie and cured meats" division of the Financière Turenne Lafayette group, which included the brands "Paul Prédault," "Lampaulaise de Salaisons," "Madrange," and "Montagne Noire." [6]

In 2018, the company began constructing a biogas plant in Lamballe, which became the largest non-spreading biogas plant in Europe as of December 2, 2019. [7] [8]

In February 2019, the Cooperl acquired the Jean Caby brand. [9]

In 2020, the competition authority fined the company €35.5 million for its involvement in a price-fixing scandal in the processed meat market. [10]

A 2023 investigation by Splann media reports that Cooperl's diversification strategy is causing economic difficulties, while the pork cooperative imposes most technical decisions on its farmers. [11] [12]

2015 French pork production crisis

In August 2015, both Cooperl Arc Atlantique and Groupe Bigard refused to accept the price set at the Marché du Porc Breton in Plérin, which is used as the norm across France, on the basis that it was too high in comparison with the price set by other European countries like Germany, where both companies also sell pork. [13]

Related Research Articles

<span class="mw-page-title-main">Cuisine of Quebec</span> Traditional and contemporary cuisine of Quebec

The cuisine of Québec is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians.

<span class="mw-page-title-main">Porchetta</span> Italian pork dish

Porchetta is a savory, fatty, and moist boneless pork roast of Italian culinary tradition. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, although many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale (PAT), one of a list of traditional Italian foods held to have cultural relevance.

<span class="mw-page-title-main">Montfort-sur-Meu</span> Commune in Brittany, France

Montfort-sur-Meu is a commune in the department of Ille-et-Vilaine in Brittany in the northwest of France.

<span class="mw-page-title-main">Plérin</span> Commune in Brittany, France

Plérin is a coastal commune in the Côtes-d'Armor department of Brittany in northwestern France. The Marché du Porc Breton, located in Plérin, is where the price of pork is set for retailers across France.

<span class="mw-page-title-main">David Lelay</span> French cyclist

David Lelay is a French former road bicycle racer, who is currently working as a directeur sportif for amateur team VCP Loudéac. He is the son of former rider Gilbert Lelay.

<span class="mw-page-title-main">Pig's trotter</span> Culinary term for pigs feet

A pig's trotter, also known as a pettitoe, is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s.

<span class="mw-page-title-main">Doux Group</span> French food processing company

Doux Group, founded in 1955 and headquartered in Châteaulin, Finistère (France), is a French food processing company in the industrial poultry production business, exporting poultry-based processed products. In 2014, it was ranked as the largest producer of poultry in Europe, and the third largest in the world. The group is led by Arnaud Marion, who has been the CEO of Doux since late 2012.

<span class="mw-page-title-main">Saucisson</span> Dry cured sausage

Saucisson, also saucisson sec or saucisse sèche, is a family of thick, dry-cured sausage-shaped charcuterie in French cuisine. Typically made of pork, or a mixture of pork and other meats, saucisson are a type of charcuterie similar to salami.

<span class="mw-page-title-main">Anthony Delaplace</span> French road cyclist

Anthony Delaplace is a French professional cyclist, who rides for UCI WorldTeam Arkéa–B&B Hotels. During his professional career, Delaplace has taken victories at the 2011 Polynormande for Saur–Sojasun and the 2022 Paris–Camembert for Arkéa–Samsic.

<span class="mw-page-title-main">Dinan station</span>

Dinan station is a French railway station on the Lison to Lamballe line, in the town of Dinan, Côtes-d'Armor, Brittany. It has included a railway museum since 1991. The station was opened in 1879 by the Western Railways Company. It is now a station of the Société nationale des chemins de fer français (SNCF), served by trains operated by TER Bretagne.

<span class="mw-page-title-main">Galette-saucisse</span> French Foods

A galette-saucisse is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a buckwheat crepe called galette de sarrasin or Breton galette. The French region known as Upper Brittany is the traditional homeland of galette-saucisse, especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche.

Groupe Bigard is a French meat processing company. It owns half of all slaughterhouses in France. It processes beef, mutton, and pork. Its best-known brandname is Charal.

The Marché du Porc Breton is a market in Plérin, Brittany, where the price of pork is set for the whole of France. Indeed, even though the price is only set for 18% of all French pork production, it serves as a benchmark for its price across France.

Freginat or fréginat, friginat, frésinat, or fraïzinat, is a fricassée from south-west France and north-west Spain. The meat is usually pork, and the dish was traditionally served in both the French and Spanish areas the day after the annual slaughtering of pigs.

<span class="mw-page-title-main">Loïg Chesnais-Girard</span> French politician

Loïg Chesnais-Girard is a French politician. A former member of the Socialist Party, he was mayor of Liffré from 2008 to 2017 and is the current President of the Regional Council of Brittany since 2017.

The 2021 Olymel strike was a strike by meatpackers working for Olymel in Vallée-Jonction, Québec, Canada from April to August 2021.

<span class="mw-page-title-main">Swiss sausages and cured meats</span> Meat products of Switzerland

Sausages and cured meats are widely consumed in Switzerland. Meat in general is consumed on a daily basis, pork being particularly ubiquitous in Swiss cuisine. Preserving meat by smoking it or by adding salt has been done for millennia in Switzerland.

<span class="mw-page-title-main">Jambon sec des Ardennes</span> Certification mark for dry-cured hams

The Jambon sec des Ardennes is the collective certification mark for dry-cured hams from the French department of the Ardennes, made from pigs' legs purchased from local farmers and processed by salting, drying and aging.

<span class="mw-page-title-main">Jean Daubigny</span> French civil servant (1948–2024)

Jean Daubigny was a French civil servant.

References

  1. Cooperl : Patrice Drillet devient le président, Ouest-France, July 5, 2013
  2. "Cooperl Arc Atlantique: The European pig specialist". PigProgress. Retrieved 2021-04-19.
  3. 1 2 3 Company Overview of Cooperl Arc Atlantique S.A., Bloomberg Business
  4. Official website: Our history
  5. 1 2 Une « table ronde » pour éviter une nouvelle crise dans la filière porcine, Le Monde, August 10, 2015
  6. "Cooperl prend les commandes du pôle charcuterie de Turenne Lafayette". LSA (in French). 2017-06-15.
  7. "Porc : la Cooperl Arc Atlantique mise sur l'innovation". lesechos.fr (in French). 2018-07-06. Retrieved 2024-10-24.
  8. "En Bretagne, des crottes de cochon pour sortir des énergies fossiles". l'Opinion (in French). 2019-12-02. Retrieved 2024-10-24.
  9. Dupont-Calbo, Julien (2019-02-27). "Jean Caby tombe dans l'escarcelle de Cooperl". lesechos.fr. Retrieved 2024-11-01.
  10. "L'autorité de la concurrence sanctionne lourdement le cartel du jambon" (in French). 2020-07-16. Retrieved 2024-11-01.
  11. Logvenoff, Ivan; Falc’hon, Kristen (2023-11-21). "En Bretagne, le poids lourd du cochon dans la tourmente". Mediapart (in French). Retrieved 2024-11-01.
  12. Logvenoff, Ivan; Falc’hon, Kristen (2023-11-21). "Comment la Cooperl, première coopérative porcine, néglige ses éleveurs". Mediapart (in French). Retrieved 2024-11-01.
  13. Victoria Masson, Deux importants industriels de la viande boycottent le porc français, Le Figaro, August 11, 2015