In the last five years an average of 154 000 tonnes of tomatoes for processing were produced in France. This volume is much lower than the production peak of 372 000 tonnes in 1999.
Tomatoes are grown in two main regions of production: the South-East and the South-West and processed by nine companies, although the largest processor represents more than half of the total volume.
The South-East, centred on the Mediterranean Basin (Vaucluse, Bouches-du-Rhône, Gard, Sud Drome), with peripheral regions (Drôme, Rhone Valley) and to the West (Hérault), is characterised by a Mediterranean climate, with hot and dry summers, a low risk of frost in the spring, and dominating winds (Mistral and Tramontane) limiting the length of rainy periods. It concentrated 70 to over 80 percent of the total production. The South-West production area is centred on the Lot-et-Garonne and the surrounding districts (Landes, Dordogne, Gironde) where the climate is milder than in the South-East and predominantly Oceanic, but with the risk of wet periods and a later harvest.
Altogether, about 180 to 200 growers cultivate 2 000 to 2 500 hectares of tomatoes, of which 300 to 400 hectares are organic. Average yields are 75 to 80 t/ha but can exceed 100 t/ha in the Camargue region in the South-East, with 50 t/ha for organic production.
All producers are members of Producers’ Organisations which sell the crop for their members and give them technical support. Producer’s Organisations are also developing quality assurance labels enabling growers to guarantee the quality and safety of their crop. Using research results and decision-making tools developed by the national inter-professional body SONITO, producers’ organisations have implemented Integrated Crop Management methods enabling more respect of the environment and the consumer. IPM crop guides are made available to producers, and field visit and an alert-system enable to limit as much as possible pesticide use. Quality Charters have also been implemented in coordination with suppliers.
About half of the total volume of tomatoes is processed into tomato paste, with another third into low concentration paste and purées, with some volumes going into various types of canned tomatoes, juice or frozen tomatoes. Most of the tomato processors are also involved in second-stage processing of specialty products : hot or cold sauces, ketchup, etc. As domestic demand far exceeds the local production, the country relies largely on imports of bulk tomato paste or finished products to fulfil market needs.
The French tomato growers and processors are represented within AMITOM and WPTC by the national inter-professional body SONITO.
