An experience of more than 70 years in egg products.

region

The Pays de la Loire area, land of French farm tradition

IGRECA is located in Anjou, at the gates of the Pays de la Loire area.

This area is strategic because the Pays-de-la-Loire agriculture is powerful, first because of its animal productions (bovine, porcine and poultry), but also because of its quality sectors, for which it is first graded with 106 Label Rouge*, 31 AOC* (label guaranteeing the quality) and 60 000 hectares dedicated to organic productions.

Besides the gastronomic tradition in this area has widely contributed to France’s world reputation in this field.

Of course IGRECA enjoys this culture and attempts to carry on this know-how.

An over 70-year-old experience

IGRECA is a family business. Founded in Angers in 1947 by Yves-Aristide Justeau – a chemical engineer – this factory is the first one in France to exploit the revolutionary drying-egg process.

As soon as the adventure starts, innovation is the focus of concerns with several patents. In 1967, the factory is transferred outside of Angers to meet the industrial development of the brand.

The eighties mark the opening to export markets to meet the growing demand from the world agri-food market.

A real innovation culture

Between 1997 and 2000 the factory moved to Seiches-sur-le-Loir where IGRECA built on a 10-hectare plot of land a 20 000-square-metre covered avant-gardist production tool.

The factory is totally designed to optimize the industrial process with particularly a physical separation between the processing cells and a “total onward march” in order to reach the top level in terms of food safety.

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