From farm to factory, the French dairy industry has long been committed to three aspects of sustainable development: economic, environmental, and social.

With over 25 billion liters of cow, goat, and sheep milk, France accounts for more than 17% of the dairy production in Europe. Thanks to the mild climate, favorable rainfall, availability of agricultural land, and the dedication of livestock farmers, these conditions create the ideal environment for long-term dairy production in the country.

Assurance of expertise, authenticity, quality, food safety, and refined taste, 40% of French dairy products (about 10 billion liters) are exported worldwide with a wide range of diverse products.

THE FRENCH DAIRY INDUSTRY HAS A LONG HISTORY

France is the only country in the world to offer such a wide range of dairy products. With 1,200 types of cheese, countless varieties of cream, butter, yogurt, dairy desserts, and high-nutritional value powdered milk, it can be said that the French dairy industry is a heritage that has been exported worldwide for many decades.

The growth of the French dairy industry has been driven by innovation, support, and continuous research.

The French dairy industry began in the Middle Ages, facing similar processes and challenges: controlling the production process, creating precise products, and ensuring quality and safety. The methods from ancient times have been preserved and optimized with the most advanced technology, ensuring the growing diversity, quality, and safety of products.

FROM FARM TO TABLE

The quality chain of the French dairy industry begins at the farm, continues at the factory, throughout the storage process, and until it reaches the consumer. Specifically, this process ensures a cold chain, strict quality control of milk and products, and state-regulated traceability. Additionally, product quality is also verified by farmers and producers, ensuring a fully rigorous and strict process in the production of dairy products. There are a minimum of five stages of inspection and three core rules: quality, safety, and transparency.

Five Stages of Inspection:

1. Food safety starts at the farm.
2. Strict hygiene standards for collected milk.
3. Milk is analyzed according to the same standards throughout France.
4. All dairy factories are approved by the state.
5. Accurate traceability.