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Aveyron is a department with a long tradition of livestock breeding. The agricultural activities are still very active and offer products of great quality, such as the Roquefort, the oldest AOC. Based on this agricultural tradition, the agro-industry of Aveyron is a major sector in Midi-Pyrénées. Major companies are present in the fields of the milk and cheese industry (Lactalis and SODIAAL groups), the salted meat industry (SACOR), the industrial bread and viennoiserie (Les Fromentiers de France), the tinning industry and the production of pre-cooked meals (Raynal et Roquelaure), research and seeds production (RAGT)...
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The industrial fabric of the Aveyron agro-industry: 540 companies, a diversified production and a balanced structure, linking major companies and small businesses. |
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 Performance statistics |
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| Aveyron Turnover |
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Jobs |
| Aveyron is the leading departement in the Midi-Pyrénées region in the agro-industry sector. |
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The agro-industries of Aveyron represent 20% of the jobs within the sector in the Midi-Pyrénées region |
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Source : COFACE / SOCIETE.com - chiffres 2004 |
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 The importance of the sector
The Aveyron offers unrivalled access to the major consumer markets in south east and south west France, plus food export opportunities (240 m euros of agricultural and agroindustrial products exported in 2005), as well as exports of live animals to Spain and Italy.
The Aveyron’s agro-industry turnover is 2 billions euros : more than 30% of the agroindustrial turnover of the Midi-Pyrénées Région. |
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| Productions |
Aveyron, quality agricultural production in a natural setting.
Already present in Aveyron
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- SOULIE RESTAURATION
- COFIGEO
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| Milk production |
| ewe milk |
1 332 700 hl. |
| cow milk |
3 347 400 hl. |
| goat milk |
228 700 hl. |
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| Livestock |
| lambs |
1 109 800
head |
| bovines |
476 400
head |
| pigs |
236 500
head |
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| Source : AGRESTE - 2006 |
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| A dynamic environment |
Agro-industry education and training
 VOCATIONAL TRAINING QUALIFICATION - CERTIFICATE OF TECHNICAL EDUCATION (CTE)
The largest training centre in the Midi-Pyrénées region (Chambre de Métiers de l'Aveyron training centre) gives vocational and technical training in food trades, food equipment, processed food and quality control laboratory
BACCALAUREATE
One of the highest pass rates in France
Several Secondary School Vocational Diplomas (including food trades, processed food industry, food equipment).
HIGHER EDUCATION
An assortment of degrees (Level-baccalaureate + 2 years up to + 5 years), there are several courses offered by the Jean-François Champollion university,IUT, colleges, Consular Training Centre.
- BTS : bio-technology, food industry, food industry speciality meat industry, Anabiotech (farming biological tests and bio-technology), technical and commercial within food industry, quality within food industries and bio-industries, animal products
- Professionnal degrees : Management of measurements, control and sensors within the food industry, Professional qualification in the sector of
meat transformation, quality manager.
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Research and development
 RESEARCH CENTRES:
- RAGT (seeds)
- Roquefort Société (ewe milk)
ANALYSIS AND DEVELOPMENT CENTRE:
- The Departmental Analysis Laboratory with a regional scope
- A meat Research Centre La Roque with a top level management team : hall technologique salt-meat of the college, CTV, CTCPA
Moreover, the département is situated within a network, close to numerous 'Centres of Excellence' :
- ECOLE DES MINES - Albi
- INRA (butchery department) – Clermont Ferrand
- AGROMIP Toulouse, AGROPOLIS Montpellier
- Areas of expertise: food and hygiene safety at Toulouse, meat at Clermont-Ferrand (ADIV…), milk and cheese at Aurillac (LIAL…), pre-cooked dishes at Auch (CTCPA…).
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| A policy of quality, widely recognised |
| Cheese |
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 AOC
- Roquefort ( + AOP)
- Laguiole ( + AOP)
- Bleu des Causses ( + AOP)...
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| Salaisons |
LABEL ROUGE
- Dried sausage and charcuterie...
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| Other products / quality label |
CCP
- Aligot de l'Aubrac (IGP on going)
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| Meat |
 IGP Identification Géographique Protégée
- Veau d’Aveyron et du Ségala
(veal)
LABEL ROUGE
- Veau d’Aveyron et du Ségala
(veal)
- Agneau fermier de l’Aveyron (lamb)
- Bœuf fermier Aubrac (beef)
- Porc fermier du Sud Ouest
(pork)
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Leading figures in the industry testify
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 Alain FABRE - Chairman of the Supervisory Board - (Seeds producer)
"Our company is one of the leading companies in Europe in the field of seed development. We export to 20 countries. Our research team is nearly one hundred strong. Originally based in Aveyron for historic and family reasons, the reasons today are industrial and agronomic. Air and road links give us a strategic position. Our address is Aveyron, our philosophy is rooted in the soil but our vision is international." |
 M. FABRE
RAGT
Seeds producer
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 Thierry ZURCHER - General Manager, Société des Caves et des Producteurs Réunis de Roquefort - (Cheese)
"Since 1st January 2001, SOCIETE DES CAVES federates the trade of most of the AOC label cheeses of the Lactalis Group. That is to say in Aveyron, The Roquefort Société and The Baragnaudes Roquefort, the Lou Pérac and the Bleu des Causses. Over 20% of the French AOC Label cheeses are managed by the Société des Caves which employs about 1000 people in the département." |
M. ZURCHER
Société des Caves de Roquefort
Cheese |
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 Jean-Paul TOURNOIS - President and Chief Executive Officer, SACOR - (Meat curing)
"My involvement with Sacor originates from the pleasure of living in Aveyron. European policy aims to develop the regions ; Aveyron is in line with this philosophy, both in terms of the quality of its environment and the character of its products , of which we are an integral part. But the real driving force behind the success of our region is its people, the men and women who are attached to the values of the land." |
M. TOURNOIS
SACOR
Meat curing |
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 André VALADIER - President, Coopérative Jeune Montagne (Cheese) and Comité National Produits Laitiers de l'INAO
"The fame of a particular region always results from the fame of a product, a breed, an object, that is of men's savoir-faire and action. People from the Aubrac region did not forget this principle. And tradition does not mean inertia.
Thus, the AOC Laguiole cheese, the aligot from Aubrac, the bovine Aubrac breed, the Laguiole knife are and remain, at the beginning of this millennium, some of the values that permit the customers requirements and the society aspirations to be fulfilled." |
M. VALADIER
Coopérative Jeune Montagne
Cheese |
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 Maxime DARGEGEN - President and Chief Executive Officer, Raynal et Roquelaure - (Pre-cooked meals)
"The reputation of the local cuisine is an essential ingredient in our brand image. With the brand Raynal et Roquelaure, we are among the leaders in France in the sector of pre-cooked meals and preserving, and as such we contribute to the promotion of a département which has a very strong identity." |
M. DARGEGEN
Raynal et Roquelaure
Pre-cooked meals |
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Aveyron Expansion - 33, avenue Victor Hugo - 12000 Rodez