French meat co-operative Soviba has opened a EUR16m (US$22.5m) plant at Saint-Sylvain d’Anjou, near the company’s home town of Angers, on the Loire.
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The new unit employs 250 staff, working on added-value, fresh red meat products such as beef steak haché and kitchen-ready kebabs. The 9,300 square metre site has a capacity of 220,000 tonnes.
Soviba’s nearby abattoir, Le Lion, is one of the three largest beef slaughterhouses in France. It has a weekly capacity of 2,700 cattle and processing facilities for other species, with annual output of over 58,000 tonnes.
Sobiva is the fresh meat arm of Terrena, an 18,500 strong producer co-operative. Sales last year topped EUR900m, in a vertically integrated operation supplying animal feed to finished kitchen-ready meat products.
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