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Les vergers Boiron, the story of a family and… fruit.

Les vergers Boiron, the story of a family and… fruit.

In the beginnings of Les vergers Boiron, there was a passion for fruit. The Boiron family, originally from the Ardèche region of France, started a fruit trading company. A few years later, business took off and the Boiron Frères company rapidly developed. It followed the move from Les Halles in Paris to the Rungis market in 1969.


Pierre Boiron, the founder's son, then launched a major innovation. Dessert and pastry chefs were looking for practical and consistent use of products all year round. The CEO of Les vergers Boiron then created a fruit processing activity - heat-treated specifically to each fruit, then deep frozen - which is the best technique, even today, to keep flavor, texture and freshness of the fruit intact. Professionals enthusiastically welcomed these ready-to-use fruit puree. To satisfy their needs and set themselves apart from competitors arriving on this new market, Pierre Boiron developed new fruit references - red fruit, exotic fruit - as well as innovative packaging such as the thermo-formed tray or bottle with pourer.

In 2005, Alain Boiron, Pierre's son, took over at Les vergers Boiron.
In 2010, all the activities moved to an ultra-modern and High Quality Environment (HEQ) site in Valence, Drôme. It was almost a return to their roots. Expansion continues: Les vergers Boiron will market 15,000 tonnes of frozen fruit and vegetables this year worldwide.



Les vergers Boiron in figures
  • World leader in professional frozen fruit purees.
  • 15 000 tonnes of fruit and vegetables processed.
  • 140 frozen references in purees, semi-candied, concentrated preparations, coulis, fruit and fruit pieces.
  • Presence in 80 countries via a network of partner distributors, coordinated and supported by 15 salespeople knowledgeable about local cultural specificities.
  • 120 employees.
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