Sunday , August 14 2022

In Pierre Martinet, a taboulé is made


Pierre Martinet's group has just announced an investment of 19 million euros over two years, for the modernization of its production equipment. A large part, 14 million, will be dedicated to the sub-plant of Saint-Quentin-Fallavier. If the storage area is to be expanded, the production part will also benefit from this investment. "The goal is to move from a production capacity of 35,000 tons a year today to 45,000 tons," said Pierre Martinet, the original president.
"Tabbouleh for our brand or under brand name represents more than 60% of the production of this site", explains production manager of the factory, Christophe Fra. Her teams know at their fingertips 30 different tabbouleh recipe.
It is also on the site of the Undercurrent that the R&D department, "with the help of Guy Savoy for flavors and doctors and nutritionists from a Sprim cabinet for nutrition balance and food safety", develops a new reception area.

By Text Matthieu ESTRANGIN. Photos The DL / Michel THOMAS |
Posted on 26/03/2019 at 06:10

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