Overview of agrifood

industries 2014
Key facts
3 425,640 employees and €165 billion 3 The agrifood industries account for 18.5 % of total revenue, 14.5 %
in revenue of the workforce, 14.7 % of value-added and 7.2 % (in terms of

3 584,963 employees and €178 billion

numbers) of all manufacturing industries.
TOTAL MANUFACTURING INDUSTRY
in revenue including small retail businesses
(delicatessens and bakeries). Revenue 18.5 % 1.5 % 80.1 % €895 billion

Workforce 14. % 5.4 % 80.1 % 2.9 million

employees

Value-added 14.7 % 2.9 % 82.4 % €214 billion

Number of
companies 7.2 % 20.6 % 72.2 % 217,865 companies

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Agrifood industries, not including small retail businesses Small retail businessess Other manufacturing industries
Data from the French Ministry of Agriculture, Agrifood and Forestry
(MAAF)/Office of Statistics and Studies (SSP) Source : Insee – Esane 2012, MAAF / SSP data

3 The meat and dairy industries account for 37 % of total revenue and 41 % of the total agrifood workforce.
%
%

Insee Categories Number Employees Revenue excl. VAT Value Added GOS Export rate
of companies
Value and in % of agrifood Staff % €M % €M % €M % %
industry

10.1 Meat processing 2,604 111,623 26.2 % 33,839 20.5 % 5,235 16.6 % 487 4.8 % 11.4 %

10.2 Fish processing 317 11,990 2.8 % 3,516 2.1 % 607 1.9 % 106 1.0 % 10.6 %

10.3 Processing of fruit 1,235 23,315 5.5 % 7,681 4.7 % 1,543 4.9 % 391 3.9 % 18.2 %
and vegetables
10.4 Manufacture of fats 225 3,758 0.9 % 8,085 4.9 % 469 1.5 % 171 1.7 % 40.9 %
and oils
10.5 Manufacture 1,204 55,265 13.0 % 27,667 16.7 % 4,368 13.9 % 1,552 15.3 % 20.7 %
of dairy products
10.6 Processing of grains, manu-
facture of starch products 488 14,406 3.4 % 7,412 4.5 % 1,345 4.3 % 388 3.8 % 44.6 %
(flour, rice, starch, etc.)
10.7 Manufacture of pastry/
bakery products 1,813 55,940 13.1 % 10,624 6.4 % 2,602 8.3 % 501 4.9 % 14.4 %
and pasta
10.8 Manufacture of other food 4,353 80,225 18.8 % 26,765 16.2 % 6,524 20.7 % 2,361 23.3 % 19.7 %
products
including manufacture
of cocoa, chocolate and 1,452 23,994 5.6 % 1,452 0.9 % 1,452 4.6 % 1,452 14.3 % 100 %
confectionery products
10.9 Manufacture of livestock 432 18,218 4.3 % 12,963 7.8 % 1,645 5.2 % 557 5.5 % 15.4 %
feed
Total division 10 Food industry 12,671 374,740 88.0 % 138,552 83.9 % 24,339 77.2 % 6,515 64.3 % 19.3 %
products
Total division 11 Beverage 3,117 50,900 12.0 % 26,637 16.1 % 7,179 22.8 % 3,620 35.7 % 30.5 %
manufacturing
including production of
distilled alcoholic beverages 671 8,208 1.9 % 4,976 3.0 % 1,657 5.3 % 1,089 10.7 % 54.3 %
(cognac, whisky, etc.)
including production of
sparkling wines (Champagne, 417 7,608 1.8 % 5,246 3.2 % 1,604 5.1 % 1,068 10.5 % 48.6 %
etc.)
including production of wines
1,205 13,618 3.2 % 4,556 2.8 % 1,020 3.2 % 464 4.6 % 23.9 %
(wine fermenting)

including mineral water and

365 15,717 3.7 % 8,237 5.0 % 1,808 5.7 % 523 5.2 % 13.7 %
so drinks industry

Total agrifood industries 15,788 425,640 100 % 165,190 100 % 31,518 100 % 10,135 100 % 21.1 %
(divisions 10 and 11)

Source : Insee – Esane 2012, MAAF / SSP data (not including small retail businesses)

*
3 Most agrifood enterprises are small: those
with fewer than 10 employees
account for 75 % of the total number Number of 75% 8% 15% 2% 15,789
of such firms and 7 % of their value-added establishments establishments
(not including small retail businesses).
Value-added 7% 4% 34% 56% €31.5 billion

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%
Source : Insee – Esane 2012, traitements MAAF / SSP 0 to 9 employees 10 to 19 employees 20 to 249 employees Over 250 employees

Jobs

3 27 % of the agrifood workforce work in Bretagne and Pays de la Loire.

BRETTAGNE PIC
CARDIE

1,508 54,971 370 12,535

NORDPA
AS
S DE
DE CALAIS
C S

PAYS DE LA LOIRE CE
ENTRE

1,095 44,473 HAUTENORMAN

MANDIE
MAND 690 12,177
PICARD
P RDIE
RHÔNEALPES PO
OITOU
CHARENTES
ARENTES
BAS
SSENORMANDIE
A
ANDIE
E
LO
ORRAINE
NE
2,012 27,797 795 11,283
E DE FFRAN
ILE ANCE ALSA
SA
ACE
CH
HAM
AMPAGNEA
ARDENNE
NNE
BRETTAG
GNE
E
NORD LOR
RRAINE
PASDECALAIS

P YS
PA S DE LA LOIR
RE
842 25,833 552 10,012
FRAN
RANCHECOMTÉ
COM
OMTÉ
TÉ
AQUITAINE CENT
C NTRE BOURGOGNE
URGOGNE BOURGOGNE
RGOGNE

1,470 20,164 566 10,023

AUVERGNE
ÎLEDEFRANCE LANG
GUEDOC
POITOUCH
HARENTES
H ARENTES
TES ROUSSILL
SSILLO
ON
LIMOUSIN
RHÔNEALPES
S
1,291 18,620 1 227 9,583

MIDIPYRÉNÉES AUVERGNE
VERGNE

AQUIT
Q TAINE

1,349 15,933 556 9,252

PRO
OVENCEALPESCÔ
CÔTE D'AZUR
UR
BASSE MIDIPYRÉNÉES
YRÉNÉES HA
AUTE
NORMANDIE LA
LAN
A
ANGUEDOCROUSSILL
OUSSILL
USS LLON NOR
RMANDIE

496 14,997 333 7,989

ALSACE OVERSEAS FRANCE FRA

RA
ANCHE
ANCHE
CORSE COMTÉÉ

586 14,138 559 6,419

AGRIFOOD SECTOR TOTAL STAFF
PROVENCEALPES
OV NUMBER OF ESTTABLISHMENTS
ABLISHMENTS LIM
MOUSIN
CÔ
ÔTE D’AZUR

1836 13,066 290 4,074

CHAMPAGNE GUADELOUPE MARTINIQUE GUYANE LA RÉUNION MAYOTTE CORSE

ARDENNE

904 12,477 618 1,477 318 1,572 173 293 479 3,678 NC NC 356 950

Source : Insee - Esane, LIFI, Agreste SSP, 2012 (not including small retail businesses)
International trade

3 There is a trade surplus in farm and agrifood products.

Imports
Exports Balance
60 14

12
50

10
40

30

20
4

10
2

0 0
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

Overall balance
Exports (agricultural products) Imports (agricultural products)
Balance (agrifood products)
Exports (agrifood products) Imports (agrifood products) Balance (agricultural products)

Source : Customs / SSP

3 Development of French agrifood imports and exports with EU and non-EU countries between 2000 and 2013, in € billions:
Most trade continues to be with the countries of the European Union, which represent 63 % of our exports...

50

40

30

20

10

0
2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013

Third country exports Third country imports

UE exports UE Imports

Source : Customs / SSP

3 ....but non-EU countries are a very real growth driver for French agrifood companies, which have been able to capitalise on the
increasing importance, in both quantity and quality, of consumption by the emerging economies, especially in Asia. France has
become the leading extra-EU exporter among EU countries, with 10 % growth every year between 2009 and
2012. France generates 30 % of all European beverage sales to non-EU countries and 28 % sales of cereals and processed
cereal-based food products.
Food expenditure

• In 2012, food accounted for 13.8 % of the household budget, aſter "housing, heating and lighting" (25.9 %)
and transport (14.1%) which represented 21.5 % in 1959.
• The national Pact to combat food waste was launched on 14 June 2013. This represents a commitment by
the various actors in the food supply chain to cut waste by half by 2025. Food waste in French household consumption
apparently amounts to 20kg of waste per year per person, 7kg of which is still in its packaging, plus 2.3 million tonnes
of food wasted in the retail sector and 1.6 million tonnes in catering every year.
• Food expenditure stands at €182.4 billion, taking all distribution channels together, with large food retail chains holding
64.4 % market share.

2010 2011 2012

(revised data) (revised data) (estimated)

Total : €171.4 billion Total : €176.3 billion Total : €182.4 billion

7.2 7.3
66.6 65.4 7.4 64.4

18.4 18.7 18.6

7.8 8.6 9.6

Large food
food retail chains Small ffood
ood stores

Other retail sales Specialist ffood

ood stores and small retail businesses
notably including distance market and selling

Source : Insee, trade accounts- Insee – 2005 basis (in % value including VAT)

Innovation
3 The focuses for agrifood innovation in 2013-2014
• Pleasure, with the search for new taste experiences and sensory variety: sweet-sour recipes, Brazil is in the spotlight in 2014
for its numerous recipes with exotic flavours;
• health, and especially the theme of naturalness which is making major progress, "clean label" recipes and a search for
ingredients to replace additives: vegetarian diet or flexitarianism (semi- vegetarianism, i.e. plant-based diet with only the
occasional inclusion of meat products for reduced meat consumption) which is also just arriving on the scene in particular
with the incorporation of vegetable proteins into meat dishes (fibre-rich burgers) and the development of a wider range
of "veggie burgers" (gluten-free, fibre-rich vegetable steak);
• convenience is a strongly growing trend driven by consumers who are always looking for new types of functionality such as the
search for ever more easily handled/practical packaging; (drip-stop bottles of oil for example) in taking into account ecodesign
and increased shelf life. The development of preparation kits is also warmly welcomed by consumers;
• ethics/authenticity is a growing innovation trend: the search for meaning and authenticity with for example the promotion
of locally-sourced products is a concern for an increasing number of consumers who care about the quality of their products.

Source : LSA–no.2312-27 March 2014

For more information: see Le panorama des IAA 2014

Key issues, fact sheets by sector and region are available at
http://agriculture.gouv.fr/Le-panorama-des-IAA