Fruit Processing Cooperation
The “Fruit Cooperation” innovation transforms the way Le Valentin engages with its surrounding territory by building strong partnerships with local fruit producers.
Bourg-lès-Valence, France
Le Valentin Living Lab is part of a public agricultural school that integrates education, organic farming, and food processing in a highly practical way. Founded in 1957 and fully organic since 2010, the site combines a 65-hectare farm producing milk and fruit with a food processing facility that transforms this production into dairy products and fruit-based desserts, and a school with around 500 students.
Students, guided by staff, are directly involved in both farming and processing activities through internships and hands-on training, contributing to real production. This approach allows them to gain practical experience in innovation, sustainability, and agri-food systems while preparing for professional careers.
In a challenging context marked by declining demand for organic products in France and limited regional processing capacity, Le Valentin plays a key role in strengthening local value chains. It supports regional agricultural production and short supply chains by providing a local solution for food processing challenges.
Its ambition is to become a central hub for organic innovation at the regional level – connecting farmers, processors, distributors, and consumers – while developing new products, improving economic viability, and promoting short, locally rooted supply chains.
The “Fruit Cooperation” innovation transforms the way Le Valentin engages with its surrounding territory by building strong partnerships with local fruit producers.
The “Organic Dairy Revolution” aims to develop a new range of organic dairy desserts using the milk produced by the 45 Montbéliarde dairy cows on the farm. This would expand Le Valentin’s activities beyond yoghurt to better serve local catering and distribution channels