Exporter la Bio : L’Exportation est l’Avenir de la Bio française
Sans doute, en votre qualité d'industriel de l'agro-alimentaire, l’un de vos objectifs prioritaires est d’augmenter votre capacité à exporter la Bio. Et vous avez raison; le potentiel de croissance est bien là. J’en veux pour preuve l’enquête NATEXBIO  qui montre que seulement 7% de la Bio française est exportée, contre 28% de la production agroalimentaire conventionnelle.
Ainsi, En 2016, les exportations Bio ont progressé de 14 % par rapport à 2015. C’est encourageant mais insuffisant. L’Export est l’Avenir de la Bio française.
 « La transformation bio face au défi de la croissance », étude réalisée par ASTERES pour le compte de NATEXBIO, Avril 2015
La Bio française s'exporte en masse car elle est authentique,
savoureuse et très compétitive grâce à l'innovation
Partout dans le monde, la part de marché de la Bio est en forte croissance. Un gigantesque marché affamé d’innovations et de nouvelles saveurs. Une chance pour l'industrie agroalimentaire française experte en la matière. À partir d'un savoir-faire traditionnel et de filière de matières premières distinctives, elle fabrique une succulente palette d’aliments bio, diversifiés, innovants, ludiques. D’autant que ce savoir-faire traditionnel est souvent doublé d’innovations techniques respectueuses des matières premières et compétitives en prix. La Bio française s'exporte en masse car elle est authentique, savoureuse et très compétitive grâce à l'innovation.
La bio française s'exporte partout dans le monde
car elle s'adresse aux consommateurs Bio & Gastronomes
Au delà du manger sain, le consommateur Bio contemporain exige des qualités gustatives et organoleptiques.Son pouvoir d'achat choisi pour se les offrir. Pour la PME exporter du bio c'est donc se positionner sur un marché toujours en forte croissance, naturellement ouvert à la qualité et donc multiplier fortement ses chances de percer des marchés étrangers. C'est une réalité, la bio française s'exporte partout dans le monde car elle s'adresse aux consommateurs Bio & Gastronomes.
300 delicatessens, cheese-makers, caterers and delicatessen finally have access to the best of French-style organic cuisine thanks to this superb and original range of aromatized salts and flowers of salt from the Ile de Ré.
In terms of salt competition is tough and often low cost
It is really very difficult to differentiate with an ingredient as common as salt. Was it sea salt, from the island of Ré. The bet has been taken to value it by the organic certification of a wide range of blends, the “Herbal Salts” and the UMAMI mixes.
Innovation at Biofach 2019, the first 100% couscous with legumes available in Europe
Export the gluten-free organic to the French. It is done, these couscous mono-varietal (lentils, chickpeas) ready in 5 minutes have aroused great interest in Biofach 2019.
And besides, the first listing fells just two months later.
It is a Spanish chain of a hundred organic supermarkets that was the first to decide.
After the pasta 100% Légumineuse, this French SME knows a new success story export by innovation
Indeed, other Bio distribution networks; in Belgium, Switzerland, Denmark and Germany have announced their intentions to follow suit before spring.
To export a very exclusive product of soil in the biological networks
As everyone knows, salt is classified as a mineral product Vs an agriculture one, a,d that’s why it can receive an organic certification (*). And yet …
After audits, this salt from the Ile de Ré has been declared in accordance with Nature et Progrès specifications; then enriched with organic dried herbs, spices and citrus fruit has been awarded the Ecocert Bio certification!
(*) It will be able from 2021 following a recent evolution of the legislation
How an exclusive niche product becomes mainstream in supermarkets
Thanks to an innovative concept called “Herbal Salt”; or how to export salt by recommending to reduce its consumption!
Indeed, the basic export line is “Organic Herbal Salts – Less Salt & More Taste for Your Food”; which gives in developing “Our herbal solutions will help you decrease your salt intake while increasing the flavor of your food”.
This shift in positioning, from the terroir to nutrition and organic, allows us to reach a whole new field of consumers.
Speciality foods from the French terroir are difficult to export because it is expensive and very typical. Only a fringe of savvy consumers and fine gourmets is able to appreciate it. Those who are adapted to a healthy diet.
Once again, it is a French terroir specialty that finds itself exported “in its Bio version”. Indeed, this one is addressed to consumers privileging Quality Distinctive to quantity or price. One more proof that our terroirs have every interest to develop in this market segment that knows how to recognize its attributes of excellence.
A local partnership to access GMS
It is to the brand of the local distributor that the range is referenced by a brand with 900 PDV very invested in the Bio.
After Europe, North America (Canada and USA); the Australian continent joins the club of french organic chocolates lovers!
It is a long process that has just ended because the first tasting dates from BIOFACH 2014, on the occasion of a private buyer evening.
15,000 km for Australia, 19,000 for New Zealand. Difficult to go further, with regard to the almost perfect antipodes of France.
In organic agriculture, Australia is a champion, since it alone accounts for 39% of the planet’s organic surface
In fact a ” trompe-l’œil” value due to the gigantism of this country-continent, because only 4.2% (about 5.7% in France) of the agricultural area is organic, mainly extensive grasslands.
A hyper-concentrated retail trade
Two retailers, Woolworths and Coles account for 70 to 75% of organic sales. There are few really specialized organic stores in Australia. There are 10 Wray Organic stores, some local wholesalers with retail outlets. The health food stores – whose main brand is Go Vita (150 PDV) – with a total of 2000 PDVs are the main network selling organic food.
Netherlands: the first 100% organic retailer puts french pasta on the front page !!
Break into foreign markets with French pastas, a real challenge!
And yet, it is a considerable success that French gluten-free pasta gather in the Dutch chain Ekoplaza (nearly 100 supermarkets); and that’s why its consumer magazine echoes it.
The unique know-how of the French gluten-free pastas
leader based in Provence
It is generally accepted that the pasta is Italian just as the watch is Swiss, … except when it comes to Organic Gluten-Free Pasta, for the manufacturing of which a specific process know-how is required iin order to achieve a taste quality comparable to standard pasta, the Al Dente effect!
Well, this French pasta, she has it! Indeed, once again it is the innovative French engineering that makes the difference and makes it possible to offset higher domestic production costs than those of our European neighbors. Not mentioning that the Dutch market-plae is a price-oriented market.
The Netherlands, how such a small country can be a priority export marketplace for organic food?
Even it is a very difficult to penetrate due to price sensitivity, where one is facing a strong competition, especially from Germany (knowing that the Dutch are German-speaking) and that again It is a small country of 16.8 million inhabitants very coveted because concentrated and wealthy.
It is, however, a priority marketplace because of its well structured, efficient and concentrated distribution and its very strong organic consciousness.
Exporting French pasta to Italy is impossible. That is true; Except in the case of Bio Gluten-free legume pastas consumables Al Dente, the “Italian way” precisely; What the Italian competition does not succeed as well!
For export, process & technical innovation make the difference
In fact it is a dedicated production tool combined with an innovative process that made the difference. And now the pasta with French legumes is worth a respectable place in hundreds of Italian organic outlets.