Agrofood Department

Gastronomic Indulgences

Purva Marwaha - 19-mars-2018 11:57:18

Surrender to the pleasures of an exquisite French gourmet dinner on 21 st  March. Participate in the worldwide fourth edition of the Goût de France/Good France initiative for a unique sensory experience. Your participation could take you and a companion to indulge in Beaune and Dijon in Burgundy, France!   Spearheaded by the French Ministry of Foreign Affairs and International Development and renowned chef Alain Ducasse, Goût de France/Good France offers cuisine aficionados in 5 continents a chance to truly appreciate the fine flavours of French cuisine on the same date! With around 63 participating restaurants in India serving a set menu, make sure you reserve a table for dinner at a restaurant in your city at the earliest!   Follow 3 simple steps to create your perfect Goût de France/Good France recipe:   Step1: Visit http://in.france.fr/en/information/win-delectable-stay-2-beaune-and-dijon-burgundy-good-france-contest and select a restaurant in your city from the list to make a reservation for dinner for March 21.  Step 2: Sign up here https://www.surveymonkey.com/r/9C22YPL to participate in our online contest. Step 3: To reconfirm your participation, click a selfie with the Good France menu at the restaurant on March 21 and upload it on your social media platforms tagging Atout France handles with the hashtags #ExperienceFrance #GoodFranceIndia    Send in your selfies to- @IN.France.fr for Facebook @IN_FranceFR for Twitter @Francefr for Instagram   The winner will be announced through a lucky draw after March 21 and shall win a trip for 2 to the cities of Beaune, France’s fairytale village and Dijon, best known for its mustard- in Burgundy, France!   A delectable stay in France awaits the winner: 2 return tickets in Economy by Air France and 2 Eurail passes from Rail Europe. -A 2 nights stay for 2 offered by Dijon Tourist Office including:   2 nights at the hotel **** Maison Philippe Le Bon (breakfast included) 1 dinner at La Closerie, 1 dinner at La Fine Heure. -Activities and visits of Dijon and of the Côte de Nuits vineyards.   -A 2 nights stay for 2 offered by Beaune Tourist Office including : 2 nights at the hotel le Cep***** 1 dinner in a Michelin-starred restaurant -Activities: discovery of Beaune’s cultural heritage, visits and wine tastings in the prestigious domains of Beaune and the Côte de Beaune vineyards   Prizes applicable for the winner and his/her companion.   If your taste buds are already appeased, then the time is just right to make your restaurant reservation! Your participation will also benefit a noble cause as restaurants are encouraged to donate some proceeds from this evening to a local NGO they support.   We wish you Bon Appétit!


Heritage Foods forms JV with French company Novandie

Purva Marwaha - 16-août-2017 13:51:05

Heritage Foods forms JV with French company Novandie Heritage Foods today formed a joint venture with French firm Novandie to set up a green field manufacturing plant for fruits and flavoured yogurt with an investment of Rs 16 crore.  The 50:50 joint venture will have an initial annual capacity of 20 tonnes per day and will manufacture and market fruits and flavored yogurt, as well as Western type desserts, Heritage said in a statement.  The JV will invest around Rs 16 crore for the first plant and the commercial production is expected in 2018, it added.  Its executive director Nara Brahmani said the joint venture with Novandie, a leading yogurt player in France is one of the steps we have taken on the path to achieving Rs 6000 crore revenue by 2022.  In the June quarter its net profit fell 40 per cent to Rs 10.33 crore, despite a 32 per cent jump in revenue to Rs 618.27 crore. PTI GDK BEN NP   Source: India Today,  http://bit.ly/2i59nRh


Say Cheese with François Robin

Julian Hoarau - 30-mars-2017 14:24:20

  The best cheese in the world comes undoubtedly from Europe where artisans and big producers use their ancestral know-how to produce a wide variety of fine cheese. From French Camembert to Italian Burrata, the range of cheese is very diverse. Today, the dairy industry in the European Union is the most productive and the most successful in the world. Its strict regulations by the European Union and the CNIEL ( National Interprofessional Center of the Dairy Economy, France ), a privately run organization whose main objective is to promote dairy products and to facilitate relationships between dairy producers and processors, makes cheese from Europe, the best and safest products for the consumer.   The European Union & the CNIEL have several initiatives lined up to create more awareness about cheese in India, especially to showcase the wide & rich cultural diversity of French cheese. As a continuation to the promotional campaign of 2015, a Press event & a Networking cocktail of Cheese tasting of Vegetarian Cheese was organized on Monday 27 th March at Indigo, Mumbai for members of the media (food journalists, critics, bloggers and culinary specialists), food importers, chefs & restaurateurs.   French Chef François Robin who has been awarded Best Cheese Monger of France demonstrated exclusive recipes based on the available vegetarian cheese (without any animal rennet) and add a unique Indian touch to create fusion food, using the cheese as the main ingredient. All cheese presented and available for tasting will allow all Indian guests to safely taste and enjoy the best France has to offer.   Furthermore, two workshops for food bloggers will be organized on the 28 th March at Artisan, Sofitel, BKC Mumbai and on the 29 th March at Chérie , New Delhi . Following these 3 events, a major consumer promotion campaign with a series of cheese tasting sessions will take place at Foodhall and Hypercity stores in New Delhi from 30 March to 23 April 2017 .   Cheese consumption in India   Positive trends indicate that sales of cheese in 2016, are estimated at 23 billion INR i.e 60 400 tons & should almost double in value to 40 billion INR with sales of 100 000 tons in 2021.   Even though the consumption of cheese has increased by 15-20% in India in recent years, Indian consumption of cheese is quite low compared to world consumption (200gms vs 7kgs) but food habits are changing. This is largely due to the fact that disposable incomes are increasing & today Indian consumers are open to acquiring new tastes. Also traditionally Indians are big consumers of dairy products and cheese is consumed as a part of meals or as a snack.   France ranks 3rd as a supplier of cheese to India after Italy & Denmark, with a market share of around 13% and the consumption of French cheese has been steadily rising in India. Spreading awareness about the variety, textures and qualities of the French cheese is very important & an adaptation to local tastes is necessary to increase consumption since cheese is tasty & also an important source of protein.   Distribution of cheese & the regulatory environment is still a challenge, however the availability of imported cheese in gourmet stores across India and the innovations offered by companies are helping to develop the market.       About François Robin: "François Robin takes his first steps in the world of cheese by helping his parents in the Vendée region of France. This experience allows him to discover the secrets of making goat cheese but does not convince him to continue in this way. He then directed his studies on science and mathematics, but subsequently favored more artistic professional experiences (film festival, contemporary art center ...). Finally, the need to return to the source is felt, so he decides to enroll in a 9-month training center to prepare a Certificate of professional qualification of "Crémier Fromager". He began his career as a cheese specialist with Nicolas Julhès in Paris where cheeses, wines and delicatessen of high quality are found. Francois learns to tune the cheeses with the finest dishes while appropriating their history. These new skills permitted him to join the famous Fauchon delicatessen where he found his place in the cheese department, which he animates and develops in close collaboration with Hervé Mons, a world-renowned refining cheese maker and manages to create a real synergy with the other departments of the grocery store. He participates in the contest of the Meilleurs Ouvriers de France that he wins in 2011 from his first participation after only 4 years of experience in this field.       Cheese is divided into Four types:   Soft: Ripened from the outside in with a white rind, often runny at room temperature.   Examples: Brie, Camembert, Reblochon, Mont d’Or   Semi-soft : Smooth or creamy interior with little or no rind. Flavor ranges from mild to pungent   Examples: Raclette, Abondance, Morbier, Port Salut   Hard: Firm texture with tastes ranging from mild to pungent; easy to grate   Examples: Emmental, Beaufort, Mimolette, Tomme de Savoie   Blue: Green or blue veining caused by the addition of the mould penicillium roqueforti during production   Examples: Saint Agur, Bleu de Auvergne, Bleu de Gex       About Business France   Business France is the national agency supporting the international development of the economy, responsible for fostering export growth by French businesses, as well as promoting and facilitating international investment in France. Business France has 1,500 personnel in 80 countries throughout the world, who work with a network of public- and private-sector partners. For further information, please visit: www.businessfrance.fr and youbuyfrance.com.in   Contacts:   Julian Hoarau-Bouaziz Marketing and Communication Dept Email: Julian.hoarau@businessfrance.fr   Téléphone: +91 (0) 11 43 19 63 03   M obile: +91 837 689 50 05   Purva Marwaha   Marketing and Communication Dept Email: purva.marwaha@businessfrance.fr Téléphone: +91 (0) 11 43 19 63 06  


Elior Group to enter India with 2 acquisitions: MegaBite Food Services and C Ramachandra Caterers

Purva Marwaha - 30-nov.-2016 06:37:45

Elior Group, one of world’s leading operators in the contracted food industry, has announced its entry into the Indian market with the simultaneous acquisitions of MegaBite Food Services and CRCL, two leading contract caterers for the business & industry market. The new subsidiary, Elior India now employing 3,500 people, will serve 135,000 meals per day. MegaBite Food Services is the top player in premium corporate catering in Bangalore. It operates a central kitchen in Bangalore and provides 28,000 meals each day in Bangalore and 1,800 meals daily in Mumbai. Its customers include Cisco, Mircosoft, Google, McKinsey and Shell. MegaBite has been wholly acquired by Elior Group. Based in Chennai, CRCL is the largest industrial catering company in South India. CRCL serves over 100,000 meals each day. Its customers list includes prestigious names like Daimler, Ashok Leyland, Caterpillar, Pfizer, MRF and Vellore Institute of Technology. Elior Group has acquired a majority stake in CRCL. The combined acquisitions on the Indian market, will position Elior among the top three in the catering industry in India which is growing at a CAGR of 15%.     Source: Economic Times, November 2016


CEVA, worldwide expert in animal health, to enter the Indian market

Thomas ILHE - 09-mars-2016 07:43:47

Ceva recently acquired Polchem, an Indian Veterinary business specializing in the avian and dairy sectors. This marks Ceva’s entry into this important global market with India being the world’s largest milk producer and the fifth largest poultry producer. Based in Pune, 160 km southeast of Mumbai and founded 25 years ago by Nitin Sahasrabudhe, a chemical engineer and Milind Lamaye, veterinary microbiologist, the company has built a strong reputation in the poultry and dairy sectors. It has its own production facilities, R&D and laboratory facilities and currently employs 270 people, including several veterinarians.    Under the proposed deal, both partners and the management team will remain in place to drive forward the expansion of Polchem’s flagship lines in (disinfectants and food supplements) and to develop sales of Ceva’s innovative poultry vaccines and ruminant products in India.    " India is a country too strategic to ignore, but we did not want to integrate our operations in this market before finding the right partner to assist us. Polchem shares our values and have the right team to bring our products to this important market ." added Dr. Marc Prikazsky, CEO of Ceva Santé Animale Group.    About Ceva Santé Animale     Established in 1999, Ceva Santé Animale is a global veterinary group in the research, development, production and marketing of pharmaceutical products and vaccines for companion and farm animals (ruminants, pigs, and poultry).    Present in over 110 countries, Ceva has averaged double digit growth since its creation to reach a turnover of € 857 million in 2015 (+ 12%). The company employs approximately 4,000 people worldwide, and is chaired by Dr. Marc Prikazsky. Website: www.ceva.com   


Xavier Thuret: The flying cheesemaker

Thomas ILHE - 30-nov.-2015 09:28:22

Cheese defines France. Enter a fromagerie, and each disc of cheese has a story to tell; of history, tradition, and terroir. Of a manufacturing process that has been followed for hundreds of years. For fromagier Xavier Thuret, who in 2007 earned the title of Meilleur Ouvrier de France, or the “best artisan of France” among cheesemakers, “cheese is an inexhaustible field of taste discoveries and experiments”. Referred to as the “flying cheesemaker”, Thuret has travelled from Korea to Kazakhstan, Japan to the US, converting people into “cheese enthusiasts”. Thuret was in New Delhi last month for a cheese-tasting event held at the French Embassy. Walking us through the myriad colours, textures and smells of the best of European cheeses on display, he spoke about how he became a fromagier and his favourite cheeses. Edited excerpts from an interview: Could you describe your initiation into cheese-making? Just like Obelix fell into a cauldron of magic potion, I feel I also fell into a magical pot of cheese and that turned my world around. My grandparents started making cheese in the 1950s when we were in Brie (in northern France). I remember when I was five or six years old, I watched my mother as she milked a cow. I still remember the smell of the fresh milk. And then, a few hours and a couple of ingredients later, the liquid milk turned into solid cheese as I watched like a wide-eyed kid. It felt like magic and still gives me goosebumps! That was the first time I followed the process of cheese-making. When did you first try your hands at making cheese? At age 6, after I had closely observed the process being carried out by my parents a couple of times, I wanted to imitate them. So I made Brie from scratch and to the surprise of everyone, it turned out to be quite edible and rather delicious. What was the first cheese you tasted? I remember, as a child, I would eat Camembert with French baguettes with salty butter for supper almost every day and that is my first memory of cheese. Then there was Brie of course, which was the local produce. France is a very small country but every 50km you travel, you’ll notice a different landscape, climate, personality of people. This variety is also reflected in our cheeses. Currently, there are 1,200 types of cheeses just from France. Brie, made around Paris, where I live, is my favourite. What are some of the great cheeses produced outside of France? This is difficult but I really like Stilton, an English cheese, the Italian blue cheese Gorgonzola, and also Manchego from Spain. You like experimenting with cheese pairings. What’s the oddest pairing which has worked? When I was visiting Colombia in Latin America, I had paired Roquefort, a blue cheese made of sheep’s milk, with banana and it turned out to be amazing! In France, we don’t mix Roquefort with fruits or nuts so this was by far the craziest, but it tasted surprisingly delicious. Somewhere else, I had come across a combination of cheese with tea jelly. I have also combined some fresh goat cheeses with Indian spices and the outcome was good. Do you think French cheeses can work well with Indian cuisine? India already produces its own kind of cheese—paneer. So cheese is not alien to India. Also, some French cheeses, such as Comté, are great to be cooked with potatoes or cauliflower, which are frequently used in Indian cuisine. Also, at a similar event in March, I noticed Indians are very familiar with French cheeses and could even recognize the ones on display by name. I believe India can be a home to our cheeses as well. Source: Mint Lounge, November 28, Preetha Banerjee


Offre d’emploi - Job Offer - Chargé de développement Agrotech - Business France Mumbai

Thomas ILHE - 04-nov.-2015 14:07:31

Pays : Inde (bureau de Bombay)     Etablissement : BUSINESS FRANCE    Les bureaux Business France sont les relais à l’étranger de l’Agence française pour le développement international des entreprises. Ils ont pour vocation :    le recueil et l’analyse d’informations sur les évolutions sectorielles et réglementaires ; l’accompagnement des exportateurs et des investisseurs français sur les marchés extérieurs (diffusion d’information, organisation de missions de prospection, mise en contact avec des partenaires potentiels, recherche de débouchés), un soutien spécifique étant apporté aux PME (petites et moyennes entreprises) ; la promotion de produits et de technologies au travers de l’organisation de pavillon France sur des salons internationaux, de colloques, mais aussi par des actions de communication dans la presse étrangère spécialisée ; la promotion de l’attractivité de la France, de ses entreprises et de ses territoires et favorise l’accueil et l’accompagnement des investisseurs internationaux.   Intitulé du poste : Chargé de développement    Filière de rattachement : Agrotech (les produits alimentaires, l’agriculture, l’élevage, le paysagisme, le process agroalimentaire, l’horticulture, la filière équine, le bois, l’emballage…). Le Chargé de développement sera placé sous la responsabilité du Chef de pôle Agrotech.   Date : à partir du 4 janvier 2016 (CDI sous contrat local)   Contenu du poste :   prospection et commercialisation de nos services auprès des entreprises françaises de la filière ; réalisation de l’ensemble des prestations de notre catalogue BUSINESS FRANCE (Mission de Prospection, Test de marché, rencontres avec des acheteurs / opérateurs majeurs du secteur, pavillons France sur salons…) ; approfondir nos connaissances sectorielles sur le marché indien avec les acteurs du secteur et identifier des opportunités d’affaires pour les entreprises françaises dans les différents secteurs du pôle Agrotech ; rédaction des produits éditoriaux BUSINESS FRANCE (Fiche Marché, analyse potentielle marché, étude sur mesure, veille, benchmark…) ; construire et entretenir un réseau de contacts avec les partenaires potentiels indiens, les associations professionnelles, les acteurs publics ainsi que les entreprises françaises et les interprofessions ; sur la base des opportunités détectées, il/elle devra être proactif/ve pour susciter la demande des entreprises françaises dans les différents secteurs ; entretenir un dialogue nourri et constructif avec son chef de pôle, son directeur, tous les membres de l’équipe Agrotech Inde, ses correspondants de la filière Agrotech à Paris (chefs de projet). mise à jour de nos bases de données sur système d’information de Business France Inde.   Profil :   Formation supérieure en école de commerce.   Compétences : maîtrise de l’hindi, l’anglais et du français indispensables (oral et écrit) ; sens du relationnel et de la communication, capacité à développer un portefeuille de contacts dans un contexte multiculturel ; capacité à travailler en équipe et à distance ; sens du défrichage et de la prospection ; sens de l’organisation et efficacité ; force de propositions ; esprit de curiosité, capacités à trouver des solutions ; capacité d’analyse et esprit de synthèse : capacités à rechercher et à synthétiser l’information à partir des différentes sources disponibles au sein du réseau BUSINESS FRANCE (base de données, presse spécialisée, etc.) et, surtout, à partir des enquêtes terrain ; très bonnes capacités rédactionnelles ; flexibilité et capacité à traiter plusieurs dossiers en même temps et dans les délais imposés ; Parfaite maîtrise des outils bureautiques (Word, Excel et Powerpoint).    ***   Veuillez adresser votre CV en anglais et en français + lettre de motivation en français à christelle.labernede@businessfrance.fr .    


About
The Agrofood Department assists French companies in their international development strategy and promotes trade between France and India. In order to maximize commercial opportunities between French and Indian companies, the Department organizes French Pavilions at a number of key exhibitions in India, as well as offering other B2B networking events and individual partnering services. The Department provides expertise in : • Wine and spirits, • Meat, dairy, transformed products • Fruits and vegetables, Organic food • Food production industry, packing, farming machinery Head of Department : Mr Olivier Delbecq  olivier.delbecq@businessfrance.fr

READ MORE

    
    You Buy France 

    

    Vivapolis  

   

    Healthindustry

   

    Axema

Facebook
Press area & Media Gallery
List of last comments