Ferme de Fontenay

our Story

Our Story

"Farmers from father to son for four generations"

Our Story is that of the VAJOU Family, Aube region farmers, proud of its roots and its terroir, which combines agricultural and marketing skills

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1924

Marcel ADAM settles on the Ferme de Fontenay, opposite the Fontenay de Bossery church. He mainly grows cereals. This is the beginning of the FERME DE FONTENAY!

1960

Jean VAJOU, a cattle and horse merchant, takes over the farm from his father-in-law Marcel ADAM in Fontenay de Bossery and diversifies the cereal crops by planting sugar beet.

1970

Jacques and Francis VAJOU join their father on the farm and take over a farm next to TROYES.

1984

Pascal, the third brother, joins the farm and associates with his brothers. This is the beginning of the family adventure!

1989

Onion growing starts in FONTENAY DE BOSSERY!

1992

Construction of a packaging workshop and cold storage building for onions: VAL LEGUMES was founded.

1995

Development of the packaging activity.

1998

Construction of new refrigerated buildings.

2000

Start of shallot and garlic production.

2003

Construction of a new packaging workshop and purchase of a specific shallot and garlic line.

2004

GLOBALG.A.P. certification of the farm.

2007

Sabine VAJOU joins the Ferme de Fontenay and creates VAL TERROIRS to develop the potato trade.

VAL TERROIRS has been Culture Pom’ since 2017.

2008

Start of the marketing of condiments in supermarkets and construction of new cold storage buildings.

2010

Antoine VAJOU, joins the Ferme de Fontenay and intensifies the development of mass retail.

2013

Automation and development of the packaging centre for a capacity of 200 tons/day.

2014

ISO 9001, ISO 14001 and BIO certification of the packaging centre.

2016

GlobalG.A.P. and IFS Food certification of the packaging centre.
Construction of a new packaging and cold storage workshop.
Conversion of the first agricultural plots to Organic Farming.

Antoine VAJOU becomes Chairman of VAL LEGUMES

2018

The Ferme de Fontenay participates in the Nouveaux Champs collective.

Beginning of “Zero Pesticide Residue” yellow onion marketing.

2019

HVE (High Environmental Value) certification obtained on two family farms.

Today,

Ferme de Fontenay has 400 ha of condiments grown each year, 12,000 tonnes of storage, and a packaging capacity of 200 tonnes of products per day.