Through the first two profiles in our mini-series on careers in the wheat–flour–bread supply chain, we invite you to discover the role of farmers and grain cooperatives who work closely with our millers. Together, they apply and adhere to precise specifications in order to supply our millers with French wheat that meets their quality standards.
Farmers and cooperatives: two complementary areas of expertise
“We’re not just chasing volume; we’re standing up for our industry.” This conviction, expressed by Yvon Foricher in the introduction to our mini-series, sets the tone for the reports to come.
Through these initial profiles, we wanted to highlight the professions that form the foundation of the Wheat–Flour–Bread supply chain and help to ensure the quality of our flours, long before the flour is even milled.
The first profile is devoted to Gauthier Brochereux, who supports nearly 400 farmers involved in the CRC® programme (Controlled Sustainable Farming). As he explains in the report, this approach is based on a set of stringent specifications, combining quality, controlled traceability and practices that promote biodiversity. Farmers are responsible for ensuring compliance with the CRC specifications. Wheat varieties are selected according to the specific terroir in order to meet the requirements of the milling sector.
Gauthier works on a daily basis with farmers involved in the CRC sector
The second one gives the floor to Georges Lemineur, which is one of the cooperatives working with our three mills, Ynovae. His job is to act as a link between farmers and the requirements of our millers : selecting wheat varieties suited to local growing conditions, supporting farmers, adhering to specifications, ensuring controlled traceability, and storing wheat without the use of storage insecticides prior to delivery to mills.
Georges acts as a link between farmers and millers
The quality of flour does not begin at the mill. It is shaped right from the fields.
Whilst the trades may differ, the values remain the same. Just like artisan bakers, farmers, agricultural cooperatives and millers, they strive for consistency, prioritise quality and ethics over quantity, and understand that trust is built over time.
« Every handover is based on the same requirement: to pass on to the next professional a raw material that meets the expectations of the entire supply chain. »
Cooperatives working alongside our millers
Ynovae (Sens, 89) is one of the grain merchants, grain cooperatives that work with our three mills. Through Georges Lemineur’s account, we also wish to highlight the expertise of all our partner co-operatives:
- Supplisson, Coullons (45)
- Boisseaux Cooperative (45)
- Jacquot, Corre (70)
- Agora, Attainville (95)
Continue your exploration of the Wheat – Flour – Bread supply chain
After the fields and the cooperatives, the baton has now been passed to our millers.
Find out soon how our team of millers selects and processes French wheat into standard flours. In the meantime, read our introductory article to the mini-series: Discovering the careers in the Wheat – Flour – Bread supply chain
