OUR ESTABLISHMENTS
6 sites in France
Our industrial production sites are ideally located, close to the durum wheat production basins and spread across the country to remain as close as possible to our clients.
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OUR ESTABLISHMENTS IN FRANCE
SEMOLINA, PASTA AND COUSCOUS-MAKING KNOW-HOW 
Pasta-making expertise is the legacy left by Jean Panzani with his first dry pasta plant in Parthenay, Deux-Sèvres, in 1946. In the 1960s, the Panzani Group acquired its 1st semolina plant in Marseilles: Saint Just developing its semolina-making expertise, followed by couscous-making expertise in 1974 with the creation of the Vitrolles couscous plant, which was fully acquired in 2002.
AN INDUSTRIAL NETWORK CLOSE TO FRENCH DURUM WHEAT BASINS 
Located in the north and south of France, our production sites are linked to 4 durum wheat supply basins. The marketing of our products is also organised along the lines of a geographical distribution between our north/south warehouses, in partnership with our clients.
R&D EXPERTISE 
We have developed cutting-edge expertise in innovation and development with 3 key tools
The CRECERPAL: research centre dedicated to cereals and pasta
The DURUM CENTER: application centre dedicated to promoting and adding value to durum wheat for industrial and Food Service clients
The FOODLAB: development workshop dedicated to sauces
