Support, space rental and packaging, your project from A to Z
What is a farm product?
It is a great product developed by producers with their own products (fruits and vegetables, meat, fish). The products used for the process and cooked in ready meals, soups, pâtés etc. come from the producers farms or local farms. Very little amount of products (10%) come from outside (oil, butter, onions, garlic etc.). We wish to bring our beautiful and tasteful local products to the best !
|Our facilities||Category||Facilities||Farm products**|
|Rentals||vegetable areas||vegetables preparation, cleaning, cutting, dehydration||raw products
|meat / fish cutting room
hashing, sausage pusher, salting, honey extraction
|sausage, roasts meat, fillets, honey potted and derived products|
|cooking space||stoves, cooking pot, steam oven, smoking room, dryer, cooling cell||soups, ready meals, smoked fish, dried product (sausage, sausage), pâtés, fries, roast|
|Custom packaging with autoclave sterilization||in jars||ready meals, soups
fruits, fillets or confit meat & pâtés / terrines
|pork cabbage, pork with taro leaves etc., fish soup, fruits
compotes, fruits in syrup,
vegetable preparation, meat and fish
|sous-vide / doy pack||liquid preparations
vegetables – root vegetables
vegetable / fish soup
pre-cooked taro package
* all products are labelled if they respect norms
|vacuum / doy pack||fresh products, dry
|sausage, cut meat or fish
|Support & training||creation & business plan||project definition,
communication & marketing
|financing project, business partners
|recipe fact sheets|
Fares are being developed (we work with the producer community), they take into account several criteria and are designed in such a way that they benefit the starting of small structures.
Renting the space
The FoodLab organization is defined according to a calendar which allows the producers engaged to come according to their needs. Each producer subscribes to the general conditions of use of the FoodLab (we work with the producer community) and at the same time concludes an agreement in terms of commitment, product volume and pricing. The goal is to allow everyone to evolve according to their needs and desires in a respectful collaborative way. The organization helps to increase everyone’s abilities.
Priority is given to producers, then to food professionals and finally to individuals.