French Agriculture:
Case by Case

  1. Artisan Cheese Production
  2. French Goat Cheese Production
  3. Herault Region Tour
  4. Mediterranean Wine Production
  5. Place-Based Foods
  6. Value-Added Agriculture & Agri-Tourism

Artisan Cheese Production

Selling a taste of rural France through manufacture and direct sales of artisan cheese

What criteria do consumers consider when choosing foods?
 Go to full page.  By Egypt Mapes

French Goat Cheese Production

Ferme de la Treille:
Connecting tradition, heritage and tribulations of a COO/PGS goat dairy

Small-scale, “peasant farmers” in France have been framed as the fighters against globalization (and modernization) in their efforts to protect traditional heritage and culture. In this paper, I combine a case study methodology with a sociology of agrifood conceptual framework to inform discussions regarding country of origin (COO) and protected geographical status (PGS) initiatives in alternative agrifood movements.
 Go to full page.  By Taylor Crane

Herault Region Tour

Notes from Herault Region of Southern France

Presentation based on detailed notes of visit.  
Go to full page.  By Yvonne (Bonnie) Wichtner-Zoia

Mediterranean Wine Production

In Search of Bacchus

This study looks into the cultivation practices, marketing, and agritourism of several vineyards and wineries that can be found in Mediterranean region of southern France, Northern Italy, and the Northeast corner of Spain. All of the visited locations included in the report are considered to be small commercial size with production less than 25,000 cases a year. These wineries will be compared to similar wineries found in Michigan and will provide lessons on possible improvements on both sides.
Go to full page.  By Jake Emling

Place-Based Foods

Place-based Foods:
Turning Regional Food to Regional Dollars

“Place-based foods” have a unique taste tied to an ecological niche and/or ethnic or regional heritage of their producers. We can learn from the French. They key for entrepreneurial producers and food-related eateries who wish to cater to travelers and locals who seek local flavor, is to cultivate and prepare foods that are locally grown, tied to the heritage of the area, and that come with a story to be told. Food then becomes a more integrated piece of the local culture and contributes to the economic vitality of the region.
Go to full page.  By Ginger Hentz

Value-Added Agriculture & Agri-Tourism

Agricultural Tourism

Agricultural Tourism: Activities that include visiting a working farm or any agricultural, horticultural or agribusiness operations to enjoy, be educated or be involved in what is happening on the locale.
 Go to full page.  By Michelle Walk

Direct Marketing:
Lessons From France

Even within Michigan there are distinguishable sub regions. These regions are a combination of climate, soils, topography, history and economic activity. But is is all these things that go into making up the concept of “Terroir.” In France the concept is all about protecting tradition but in Michigan it should be all about starting tradition.  
Go to full page.  By Ron Goldy

Olives and Tourism:
A case study in value-added agriculture and agri-tourism in the south of France

The farm’s differentiation strategies have proved successful so far. By positioning its products as superior in quality, the farm has been able to charge premium prices and compete with less expensive imports. Organic production adds to its image of quality and could help to increase the farm’s customer base. By constantly developing new products, the farm further differentiates itself from other local producers and creates new markets for its products. Finally, agri-tourism helps to build loyalty among the farm’s customers and helps attract new clients. It remains to be seen whether these strategies will continue to be successful or if they will be imitated by other producers. While the strategies themselves are valuable, it is the farm’s ability to adjust to the changing demands of its customers that is its most valuable asset. By understanding its customers’ needs, the farm can continue to remain competitive in the ever-changing market.  
Go to full page.  By Erin Schlicher

Public Policy and Organizations for Marketing:
Value-Added Agriculture on an Olive Farm in France

The French have very strong aspects of identite culturelle de population, or numerous ways which they define themselves through food. They have a strong desire to reconnect with their food, as expressed by the recent boom in the agro-tourism industry. Consumers want an experience; to visit farms to learn about their food. Now, farms such as the olive farm are a prime demonstration of value-added agriculture, as they are not only able to market their product, but also their lifestyle and facilities.  
Go to full page.  By Chelsea Keeler

SupAgro Summer 2011:
Value-Added Agriculture and Agritourism Internship Case Study

In Montpellier, France, the Chateau de Flaugergues provides guests with the opportunity to stroll through typical French and English gardens. Guests get the opportunity to tour the chateau that showcases antique furniture, tapestries, paintings, and books, grab a delicious lunch at the café in the courtyard, and end the day with tasting seven different wines made on the property. At this tourist hot-spot, the tourists and locals continue to return over and over for the unique wine the family, the Colberts, produce from the grapes of the vineyards over hundreds of years old on the property. Their enterprise demonstrates the cultural preservation of the southern France lifestyle and shares this with tourists from all over the world.  
Go to full page.  By Kathryn Kota

Value-Added Agriculture and Agri-tourism Case Study:
Abbaye de Valmagne, Farm-Auberge

Purpose of study: To generate an understanding of how value-added agriculture and tourism are implemented in a French farm-auberge in order to inspire the creation of similar establishments in Michigan.  
Go to full page.  By Autumn Gear

A Full Bodied Experience at the Domaine de Blancardy

The Domaine de Blancardy is located in the Hérault department of France. Located on the Mediterranean in southern France, this region has more vineyards planted than any other French department. While many other wine producers in this area are updating their production techniques with stainless steel tanks, and computer driven processes, Alain Martial, the wine producer and patron of the Domaine de Blancardy likes things as they are.
 Go to full page.  By Chelsea Karle