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 site in Valence, Drôme. It was almost a return to their roots. Expansion continues: Les vergers Boiron will market 15,000 tons of frozen fruit and vegetables this year worldwide.
50 Years of Innovation
The history of Les vergers Boiron is marked by several technical breakthroughs and a whole series of launches of new references. As you can see, the pace has quickened in recent years:
Pierre Boiron marketed the first frozen fruit purees, a revolution in the dessert sector.
Packaging in trays and frozen coulis appeared. A real success.
Launch of "gourmet purees", subtle mixtures of several fruit.
New thermo-formed, ultra-efficient trays.
Concentrated preparations joined the product line.
New bottles with pourers gave unrivalled practicality to the coulis.
The environmental certification ISO 14001 completed the certification ISO 9001 obtained in 2000
Installation of Les vergers Boiron just outside Valence, in an ultra-modern HEQ site.
Launch of the first vegetable purees.
Semi-candied orange and lemon join the range and their production method is covered by a patent application
Creation of the Boiron Frères Corporate Foundation for the Transmission of Know-How.
FSSC 22000 certification.
Opening of an office in Hong Kong and creation of subsidiary in the United States.
Les vergers Boiron new frozen 1-kg tray is created. Waterproof, with easy opening and one-handed grip, this new tray has been designed hand in hand with chefs from all over the world.
Creation of Fruitology®
Fruitology® is therefore a field of study devoted to fruits and their transformation in the form of purées, including their history, the underlying science and specific taste components to create a sort of identification system for each type of fruit purée
Launch of the organic fruits purées.
Switch of all our frozen fruits purées to 100% without added sugar.
Launch of the ambient fruits purées range without added sugar.
Launch of the PGI fruits purées.
Les vergers Boiron in figures
World leader in professional frozen fruit purees
tons of fruit and vegetables processed
frozen references in purees, semi-candied, concentrated preparations, coulis, fruit and fruit pieces.
countries, via a network of partner distributors, coordinated and supported by 15 salespeople knowledgeable about local cultural specificities