Today, through its subsidiaries Champiland and Compagnie du Mont Lozère, the France Champignon Group is the only producer to master the 4 technologies involved in the Woodland and Exotic Mushrooms market (fresh products, sterilisation, freezing, dehydration).

Our mastery of the different technologies is the result of an investment policy that has enabled Champiland and Compagnie du Mont Lozère to benefit from the use of sophisticated equipment to ensure total control over the quality of their products and their food safety.

The most rigorous checks are put in place at every stage of production:

• On reception:
  • Physical checks (shape, size, weight…)
  • Measurements of radioactivity
  • Bacteriological analyses: carried out for all the technologies by Champiland and Compagnie du Mont Lozère's integrated quality laboratories
    
    
• During production:
  • Visual sorting
  • Insect control (without methyl bromide)
  • Continuous steam bacteria control
  • X-ray sorting to remove all foreign bodies
  • Metal detector control
    
    
• On the finished product:
  • Quality control in line with internal standards
  • Bacteriological checks
  • Organoleptic checks

These control procedures are all part of the HACCP procedure and have enabled Champiland to benefit from IFS and BRC (EFSIS) certification.

Investments have also been made on equipment used to manufacture more elaborate products, with the aim of making them easier to use for our customers and consumers; for example, Champiland has recently acquired an enrobing line to add sauce to the mushrooms during the freezing process.