Posted at 10 November 2017
Diana Food sources the best raw materials thanks to a special attention given to agronomy sustainable practices and research for the best prime ingredients that nature can provide. Discover our vegetables' journey and backward integration strategy with Sébastien Langlais, Science Platform Leader, Taste, Quentin Brouet, Category Director, Savory and Laurette Gratteau, Agronomist.
A thorough agronomic research
“Today, our customers and their final consumers seek authenticity of taste and sensation of freshness, especially when it comes to vegetables. That is why we apply a backward integration strategy where every single one of our new solutions begins in the field”, explains Quentin Brouet. From screening and testing to the final selection of the right soils, the best species and the most optimized conditions of growing and harvesting… “Sourcing is the very first step of our R&D process and our teams of agronomists often test more than 15 varieties to obtain the best kind of leek, as an example, that presents the most optimized properties for our customers’ applications”, completes Sébastien Langlais.
From fields to processing plants
Both to insure a 100% traceability and to optimize collaboration between agronomists and farmers, processing factories are located the closest possible to the fields. “Operating locally is key, our final goal being to render the most natural taste from our vegetables”, says Sébastien Langlais. “Furthermore, processing locally allows us to decrease our footprint and to honor our sustainability commitments”, adds Quentin Brouet.
A sustainable ecosystem
Diana Food’s sourcing policy shapes a whole sustainable ecosystem between farmers and agronomists. “Our very close and long-term partnerships allow both sides to be clear about what they need and want”, explains Laurette Gratteau, Agronomist at Diana Food. “For example, in a case of fungal infection, we worked with farmers to experiment new cultivation methods, using various watering volumes and schedules, changing the fertilizer and plowing the fields at different times… Our goal was to ensure the sustainability of our raw materials while stopping the spread. It led to shared good practices that are still ongoing!”