After the Articook microwaveable artichoke launched 5 years ago, Prince de Bretagne producers are now launching a new artichoke variety and investing in frozen artichoke bottoms. The aim is to innovate in order to meet the needs of producers and consumers, at a time when artichoke consumption is falling, particularly among the younger generation. According to a 2024 study by CTIFL, although 24% of French households eat fresh artichokes at least once a year, 75% of these are over 60 years old.
A new artichoke variety to boost consumption
Prince de Bretagne, in partnership with the Breton Selection Organization (OBS), plays a key role in varietal research to meet consumer expectations and anticipate future demand. Since its creation in 1970 by Prince de Bretagne producers, OBS has been developing innovative varieties tailored to the needs of the market and the region. This ongoing commitment means that we can offer high-quality products that meet the criteria of taste, shelf life, and visual appeal.
OBS recently developed a new variety of fleshy green artichoke (Camus type) for Prince de Bretagne producers, in response to buyer and consumer demand for a closed, fleshy product with good shelf life.
A frozen artichoke stock plant
"Following the closure in 2022 of the only artichoke processing plant in France, the sector has lost an essential tool for regulating the fresh market and adding value to small sizes (20% of total production)," explains Prince de Bretagne. The Breton cooperative has therefore decided to adapt to artichokes the Bro Dreger freezing plant in Camlez, initially designed in 2019 to freeze Coco de Paimpol, via a 2.6 million euro [2.9 million USD] investment. The artichokes are received in paloxes, graded, cold-stored, and then prepared according to a rigorous process: mechanical cutting, skinning, blanching at 95°C, core cooling, trimming, and manual sorting, before being deep-frozen and packaged for the production of artichoke hearts.
"The workshop, which can process almost 1,200 tons of raw produce a year, or 120 tons of frozen artichoke hearts, employs a structured team of 10 to 16 people. Thanks to this initiative, Prince de Bretagne producers are the only suppliers of frozen artichoke bottoms from France. Initially, production of frozen artichoke bottoms will focus on small, fleshy artichokes, but tests are currently underway on small purple artichokes."
For more information:
Prince de Bretagne
8 rue Marcelin Berthelot,
Saint-Martin-des-Champs, France
Phone: +33(0)2 98 62 11 55
www.princedebretagne.com
[email protected]