GO TO MARKET REPORT:FRANCE

THE U.S. DEPARTMENT OF AGRICULTURE’S

FOREIGN AGRICULTURE SERVICE (FAS)

PROVIDED FUNDING FOR THESE REPORTS THROUGH THE

ORGANIC TRADE ASSOCIATION’S ORGANIC EXPORT PROGRAM

Organic Trade Association (OTA) does not discriminate on the basis of race, color, national origin, sex,religion, age, disability, political beliefs, sexual orientation or marital/family status. Persons with disabilities,

who require alternative means for communication of program information, should contact OTA.

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COMMON TERMS AND ACRONYMSDISCOUNTER — Self-service retail stores with a limited selection of products displayed simply, with an

emphasis on keeping costs and prices low. Some strategies discounters may use include offering onlyproducts with high turnover and selling private label products. ‘Hard discounters,’ in particular, focus onprivate label commodity products. In France, hard discounters are 400-800 square meters (about 4300-8600square feet). ‘Soft discounters’ may offer other company’s brands and fresh foods.

EU — European Union

FAS — USDA’s Foreign Agricultural Service

HYPERMARKET — Large self-service retail stores (2500 square meters/26,910 square feet or more) whichoffer not only products typically found in a supermarket, but also items such as electronics, homefurnishings, clothing or other non-food products.

SUPERMARKET — Retail stores with at least 400 square meters (about 4300 square feet) that generally sell awide range of food, beverage, and personal care products.

USDA — United States Department of Agriculture

OVERVIEW France is a major agricultural producer in Europe, and is self-sufficient in food production. Nevertheless, France doesimport food and other agricultural products.

Up 10 percent since 2013, the organic food market in France was valued at approximately US$6.1 billion (€5.02billion) in 2014, and was approximately 2.5 percent of the total food market.1 Important categories include organiceggs (20 percent of the market), organic milk (12 percent of the market), and fruits and vegetables (7 percent of themarket for the top 14 fruits and vegetables, excluding citrus).2 Within the total market, the food service sector isworth 191 million euros, up 11 percent from 2013.3 Growth in organic sales to households in France was 10 percentper year on average from 1999 to 2005, and growth accelerated in 2006. From 2007 to 2012, the market doubled,and between 2012 and 2014, sales grew 20 percent.4 Nearly nine out of 10 French consumers used organic productsin 2014, including six of 10 who used organic food at least once per month.5

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TABLE OF CONTENTS:1—COMMON TERMS AND ACRONYMS

1—OVERVIEW

2—COMMONLY IMPORTED PRODUCTS

4—ORGANIC CONSUMPTION HABITS

6—MARKET CONDITIONS BY SECTOR

11—FINDING POTENTIAL PARTNERS

14—ENDNOTES

16—REFERENCES

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COMMONLY IMPORTED PRODUCTSNon-organic: As a major exporter of agricultural products, and a country that is self-sufficient in food production,principal agricultural imports to France are tropical commodities, cotton, tobacco, and vegetable oils. Franceimported €44.8 billion (approximately $56 billion) of agricultural products in 2014.6

France purchased approximately $246 million of consumer-oriented agricultural products from the United States in2014, led by:

Tree NutsWine & BeerPrepared FoodFresh FruitCondiments & SaucesSnack Foods Processed FruitEggs & ProductsDairy ProductsNon-Alcoholic Bev. (ex. juices)

Organic: Overall, 76 percent of organic products consumed in France come from France; 12 percent come from otherEuropean Union countries, and 12 percent are imported from the rest of the world.7

SOURCE OF ORGANIC FOOD CONSUMED IN FRANCE

76%FRANCE

12%EU

12% Elsewhere

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Among the organic foods that are imported to France, nearly half are products not grown or produced in France,such as teas, spices, coffee, cocoa and tropical fruits. About 20 percent of organic food imports are products thatcould be produced in France, but are in short supply.8

Organic product categories with higher percentages of imports include seafood, smoked fish and smoked products,groceries and non-alcoholic beverages, and frozen foods. Organic food categories with the lowest percentage ofimports include wine and other alcoholic beverages, eggs, and dairy products.9 Based on value, groceries account ofnearly half of France’s organic product imports and fresh fruits and vegetables are over 20 percent of organicimports.10

In 2013, approximately 18 buyers of organic products in France imported organic products from the United States,primarily dried and exotic fruits, essential oils, and aromatic plants.

SELECT US ORGANIC EXPORTS TO FRANCE, 2013-2014

Values in Thousands of Dollars

2013 2014

Product Value Qty Value Qty

Organic Coffee Roast Not Decaf 0 0 13 71.9

Organic Head Lettuce Fr/Ch 3 1.1 0 0

Organic Carrots Fr/Ch 37 11.7 0 0

Grand Total 39 12.8 13 0

NOTES:

1. Includes France, Andorra, and Monaco2. The organic product group only includes products that have distinct organic codes3. Quantity in metric tons, except coffee, which is green bean equivalent (GBE)

Source: USDA Foreign Agricultural Service, Global Agricultural Trade System

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ORGANIC CONSUMPTION HABITSMore and more, French consumers are looking for innovative foods and additional convenience with better taste,increased health benefits and good quality. In particular, people aged 20-35, approximately 26 percent of thepopulation, enjoy trying new and innovative foods, and look for products with an appealing image.11

Single-person households and working consumers are driving demand for easy-to-prepare foods, frozen ormicrowaveable meals, and products packaged for one or two servings.12

Interest in natural and organic foods, including fruit juices, fresh and processed dietetic foods, organic produce, fishand seafood, and food supplements has gone up due to food safety scares.13 Over the past few years, demand hasgone up for organic baby food, pre-packaged pastries and cheese, breakfast cereals, ready to eat meals, and cannedsauces.14

Processed products that meet halal and, to a lesser degree, kosher requirements and ethnic meals are in demand.15

France has Europe’s leading market for halal products, estimated at $8 billion, and seven million potentialcustomers.16 Trends in ethnic foods include: Thai, Japanese, Northern and Southern African, Indian cuisine, andMiddle Eastern fast food specialties (kebabs). Other products with potential include Tex-Mex, Cajun or California-style cuisine.17

Due in part to worldwide economic conditions and several health and food scandals, a strong government-backedtrend toward buying local/buying French has developed over the past few years.18 Furthermore, France isconsidering implementing environmental labeling on all retail products.19 Although only 15 percent of shopperschoose products based on environmental criteria, 85 percent of shoppers are sensitive to environmental issues.Regional products, fair trade, recycled packaging, and lower environmental impact are some of the attributesassociated with increased environmental responsibility.20

Meanwhile, French consumers generally have a favorable view of organic products and are increasinglyknowledgeable. Organic products are seen as good for the environment (87% of those polled), contribute to goodhealth (87%), taste good (84%), and are enjoyable to eat (77%).21

CHARACTERISTICS OF ORGANIC PRODUCT USERS

According to a survey conducted in January 2015, 62 percent of French consumers use at least one organic productat least once per month.22 Meanwhile, the survey found over half (52%) of French shoppers purchased an organicproduct in the past month, compared to 38% in 2012.23

FREQUENCY OF ORGANIC PRODUCT USE

% of consumers 2012 2015 (January)

Daily 8 10

Weekly 15 23

Monthly 20 29

Less than monthly 21 26

Never 35 12

Source: Agence Bio

Driven more by health concerns than worries over environmental impact, French consumers are willing to pay apremium for organic food, despite the economic downturn of recent years.24

Overall, 67 percent of French consumers buy organic products other than food.25

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In 2014, more household budgets for organic food and non-food products increased rather than decreased: 24percent increased their budgets, 58 percent kept organic product budgets the about the same, and 18 percentdecreased their organic product budgets.26 As a percent of overall food spending, 82 percent of French shoppersspent between 0-25 percent on organic food; 14 percent spent 26-50 percent of their food budgets on organic food,and 2 percent each spent 51-75 percent and 76-100 percent on organic.27

Considering organic food categories, 79 percent of consumers say they buy fruits and vegetables, followed byorganic dairy (58%), grocery products such as oils, pasta, rice, etc. (48%), organic eggs (45%), organic beverages(45%), organic meat (33%) and organic bread (30%). Furthermore, of those consumers who choose organic eggs, 45percent only buy organic eggs. Similarly, for those shoppers who buy organic milk, 43 percent use only organic milk28.

ORGANIC FOOD SPENDING, 2014

82%

14%

2%2%

0–25 % of food �

26–50 % of food �

51–75 % of food �

76–100 % of food �

82% of shoppers

14% of shoppers

2% of shoppers

2% of shoppers

0 10 20 30 40 50 60 70 80

Category Percent of shoppers

PERCENT OF FRENCH SHOPPERS WHO BUY ORGANIC PRODUCTSby category, 2014

Bread

Meat

Beverages

Eggs

Grocery

Dairy

Fruits andvegetables

30

33

45

45

48

58

79

Overall, 79 percent of consumers in France eat meat.29 A March 2015 survey found that 59 percent of Frenchconsumers have eaten organic meat; 16 percent say they eat it when they can find it, and 22 percent plan toincrease organic meat consumption.30

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MARKET CONDITIONS BY SECTOR Overview: High-quality foods with US regional influences, such as Cajun or Tex-Mex, may find a niche in France.Categories with good potential include frozen foods, especially potato-based products, ready-to-eat meals, specialtyproducts and desserts; ready-to-eat and ethnic meals; fish/seafood products, especially salmon; non-alcoholicbeverages, including juices, flavored water and sports drinks; wine, beer and spirits; nuts; vitamin-enriched snacks,innovative dietetic and health foods; wild rice; confectionery; organic, kosher and halal foods. Among thevegetables of interest are dried beans, peas and lentils; asparagus; top quality and off-season items; and freshprepared vegetables. In the fruit category, dried fruits, off-season fresh fruits, fruits where French crops are short,and grapefruits are good prospects.

Retail: Six major types of retail outlets are common in France: Hypermarkets, supermarkets, hard discounters,convenience, gourmet centers in department stores, and traditional outlets (including specialty retailers, openmarkets, and neighborhood stores). Overall retail food sales in France were $320.6 billion in 2013, down one percentfrom 2012 due to a poor economy and a decrease in purchasing power.31 Although the number of hypermarketsand supermarkets decreased in 2013, stores were bigger and hypermarkets and supermarkets are the most popularchannels, with 74 percent of food sales based on value of food sold. Nevertheless, sales are increasing at specialtyfood stores, including specialty fruit and vegetable, beverage and dry goods stores; frozen food stores; and harddiscounters as shoppers in France seek out the best prices across a variety of stores.32

One growing service is the ‘drive-through,’ which enables shoppers to order in advance, typically online at the sameprices found in store, and pick up the purchase at a designated warehouse or place in the store. Drive-throughpurchases, up 40 percent in 2013, account for four percent of sales at hypermarkets, supermarkets and harddiscounters, with 2,721 outlets. Drive-through sales are expected to reach $4 million in sales by 2016.33

Within the traditional outlets, neighborhood stores are of interest because the category includes approximately 200gourmet stores that feature a variety of imported foods. Approximately 20 percent of food sales in France arethrough neighborhood stores, including smaller independent bakeries, butchers, and grocery stores. Other specialtystores include frozen food stores, some featuring home delivery; open-air markets, which primarily feature foodsproduced locally; and internet sales. E-commerce represents about one percent of total household food andbeverage purchases.34

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Leading French food retailers in 2013 by sales value: Carrefour, Auchan, Casino, Leclerc, ITM Entreprises (LesMousquetaires) Systeme U and Cora—together food sales in these stores were $236 billion.35

Economic woes through 2013 and early 2014 have cut into the purchasing power and disposable incomes of Frenchhouseholds, leaving consumers more price-conscious. Large retailers have responded by expanding lower-pricedprivate labels products and investing in smaller format stores.36

Organic Food Sales: The primary retailers for organic products are organic specialty shops, large food stores(hypermarkets/supermarkets/discounters), buying direct from the producer, and small-scale trader-artisans such asbakeries, butchers, etc. In 2014, 44 percent of organic product sales were via large food stores, 34 percent wasthrough organic specialty shops, 13 percent was direct purchase, 5 percent was sold through small-scale specialtyretailers, and 4 percent was through food service.37 Sales of organic products are increasing in all categories, butsales grew fastest in organic specialty retailer chains, up 12.6 percent from 2013.38

More than half of organic product sales in France are fresh products.

1365€27%

2224€44%

361€7%

191€4%

643€13%

238€ 5%

ORGANIC FOOD SALES BY CHANNEL, 2014Percent of market,Euros (in millions)

0

10

20

30

40

50

0

3

6

9

12

15

Percent of market Percent growth since 2013

� Supermarkets / Hypermarkets / Discounters � Organic Retail Specialists — Independent � Direct Sales

� Organic Retail Specialists — Chain � Small Specialty Shops (bakeries, butchers, etc.) � Food Service (excluding Bread)

27%

44%

7%4%

13%

5%

12.6%

9.3%

6.4%

11% 11.5%

7.8%

GO TO MARKET REPORT: FRANCE 8

Top selling organic product categories vary by channel. In organic specialty stores, the leaders are: Groceries Fruit and vegetables Dairy Bread. In hypermarkets/supermarkets/discounters, top sellers are: Dairy (including eggs), Groceries, Fruit and vegetables Bread. Direct sales from producers to consumers are mainly wine, fruits and vegetables, meat, and cheese. Small specialtyshops leading organic products are wine, meat, bread and flour.

One of the leading organic specialty stores is Biocoop (http://www.biocoop.fr), which had 345 stores across Francespecializing in organic, fair trade and ecological products in 2013 and sold $733 million in food and non-foodproducts that year.39

Other organic specialty shops include:Naturalia (http://naturalia.fr) (over 100 stores)Bio c’ Bon (http://www.bio-c-bon.eu/fr)Les Nouveaux Robinson (http://www.lesnouveauxrobinson.coop)La Vie Claire (http://www.lavieclaire.com).

Market structure: Retail food buyers use central buying offices, importers, and cash and carry dealers to procure theirproducts. Large retailers typically use a central buying office, which buys direct from manufacturers or importers.Importers can place products with retail stores and central purchasing offices, as well as provide other services suchas price negotiations. Expect to provide product samples for testing to ensure all EU regulations have been met. Inaddition, importers will want prices and a product promotion kit.

ORGANIC FOOD SALES BY CATEGORY, 2014

Groceries � 22%

Dairy, including eggs � 19%

Fresh fruits and vegetables � 16%

Meat � 12%

Alcoholic Beverages � 12%

Baked goods � 8%

Frozen, ready meals, seafood � 6%

Non-Alcoholic Drinks � 5%

Source: Agence BIO

6%

12%16%

19%

8%

22%5%

12%

GO TO MARKET REPORT: FRANCE 9

Hotel, Restaurant, Institution: Approximately 15 million people in France eat at least one meal outside the home eachday.40 Nevertheless decline in consumer purchasing power, due to the country’s economic woes, hit the food servicechannel hard, especially full-service restaurants, cafés/bars and self-service cafeterias.41 Transaction volumes weredown three percent in 2013, the second consecutive year of a decline in foodservice in France.42 Shoppers haveshifted to lower cost options, including foodservice solutions offered by grocery retailers, traditionalbakeries/delicatessens and street stalls/kiosks.43 Within food service, the trend is to move more toward freshconsumer-ready products, rather than relying on frozen foods.44

Meanwhile, about 8 million people have a meal at an institutional food service venue each day. Nearly 73,000 publicor private institutional food service facilities provide over 3.5 billion meals each year in several types of institutions:45

Education (School and university catering)Health and social (Hospital catering, nursing homes, etc.)Work (Company catering and administration)Other communities (Holiday centers, armies, prisons).

Institutional food service operations in France are roughly 60 percent directly managed and 40 percentoutsourced.46

Market structure: In general, most restaurants buy through cash and carry wholesalers or specialized distributors,although some restaurant chains use central buying offices. Specialized distributors/wholesalers buy fromprocessors, foreign exporters or importers, and focus on distribution of food products, including refrigerated andfrozen foods. The institutional food service sector relies on specialized distributors.

Organic: Use of organic food in food service was up 11 percent in 2014, valued at €191 million (approximately $239million), excluding bread,47 and is driven in part by consumer expectations: 87 percent of consumers are interestedin organic foods being offered in school canteens; 76 percent want to see organic foods in hospitals; 73 percent innursing homes and 73 percent want organic foods at work.48 Other venues consumers would like to see organicproducts include: Restaurants (78%), while on vacation (72%), fast food outlets (65%) and in vending machines(56%).49

Overall, 59 percent of canteens offer organic food.50 Seventy-two percent of the institutional food serviceestablishments in the public sector bought organic foods at the beginning of 2015, compared to 41 percent of theinstitutional food service establishments in the private sector.51 The education sector leads in the use of organicfood, with 74 percent of facilities reporting organic food use, followed by the health and social sector, with 26percent using organic food.52 A higher percent (72%) of larger operations (those serving over 500 meals per day) andthose with the lowest food budgets (63%) are using organic foods.53

In addition, the frequency of organic offerings in institutional food service has increased compared to 2009:

GO TO MARKET REPORT: FRANCE 10

Growth in use of organic foods in institutional food service is expected to continue, as 18 percent of food servicepurchasing managers who do not buy organic say they are interested in organic foods, and 16 percent ofpurchasing managers say they intend to use more organic foods.54 The decision to start using organic foods in aninstitutional food service facility might result from management (54%), politicians (42%), the kitchen team (41%),students or parents (35%) or the guests (30%). For food service operations that have been using organic foods for atleast seven years, organic foods comprise on average approximately 17 percent of the foods they buy.55

For those institutional food service establishments that have organic foods on the menus, 48 percent use oneorganic product or ingredient; 26 percent offer an organic dish; and 27 percent use all-organic menu.56 Seasonalorganic products are preferred, as are regional products: 80% of facilities report buying organic products of Frenchorigin, and over half use organic products of regional origin; 56 percent prefer short distribution channels.Meanwhile, 77 percent use seasonality as a primary criterion for choosing a supplier.

Institutional food service facilities primarily use fresh organic products, including:

Fresh fruit (88% of facilities), especially apples (83%)Dairy products (75%), especially yogurt (73%),Fresh vegetables (75%), in particular carrots (68%), vegetables (49%), tomatoes (45%) and salads (42%).57

0 10 20 30 40 50 60 70 80

FREQUENCY OF ORGANIC OFFERINGS AT INSTITUTIONAL FOOD SERVICE ESTABLISHMENTS IN FRANCE

MONTHLY

WEEKLY

DAILY

Notes: Social institutions, collective leisure structures and religious communities are not included in this data.2015 data is from a survey conducted between March 10–16.

Source: Agence Bio

20092015

20092015

20092015

36% 65%

17% 39%

5% 15%

GO TO MARKET REPORT: FRANCE 11

Other top organic products used in food service include:

Groceries (45%), including pasta (35%) and rice (33%)Poultry: Fresh (33%) and Frozen (11%) Meat: Fresh (32%) and frozen (12%)Frozen vegetables (37%),Bread: Fresh (32%) and frozen (3%).58

Approximately 3 in 10 institutions that offered organic foods were dissatisfied due to the cost, lack of knowledgeabout organic produce or difficulties with supply.59 Additional costs to use organic foods averaged 20 percent for 86percent of the institutions that have introduced organic products, down from 26 percent in 2011.60 In two out ofthree cases, operations were able to average the costs so there were no additional costs of organic foods for thediners. The 60 percent of operations that seek to limit costs of organic foods do so by:

• reducing waste (88%)• replacing certain products by other less expensive (73%)• purchasing from competing suppliers (71%)• working on nutrition education (66%),• through partnerships at local level (64%),• group purchasing (64%).61

Food Ingredients: In 2012, the French food-processing sector, with its 13,513 food processors, was valued at $196billion, down from $207 billion in 2010. Approximately 70 percent of the market is destined for retail, and 30 percentfor the food service sector.62 To keep costs down, French food processors are increasingly going offshore forprocessed food items.

Market drivers for the sector include interest in healthy and functional foods, an aging population, and health-conscious consumers.63 The main imported ingredients for processing are meat products, fish and seafood, fruitsand vegetables based products, beverages, wine and alcohols, milk and dairy products, and cereal based products.64

Market structure: Most processors buy food ingredients from brokers and local wholesalers, although some largercompanies work directly with larger foreign suppliers. Local representation and personal contacts are essential toenter the market in France.

GO TO MARKET REPORT: FRANCE 12

FINDING POTENTIAL PARTNERS In France: USDA Foreign Agriculture Service-FranceOffice of Agricultural Affairs, ParisU.S. Embassy, Paris(011-33-1) 4312-2277agparis@fas.usda.govFAS/Paris maintains a Foreign Buyers List of French companies. Contact agparis@usda.gov for more information.

National Federation of Grocery, Wine, Organic Product Specialists (FNDECB)http://www.fnde.com/The National Federation of Grocery, Wine, Organic Product Specialists (FNDE) is the trade association representing

all grocers, retailers and wine merchants specializing in organic products in France, covering 39,950 shops.

Le Syndicat National des Entreprises Bio (Synabio)http://www.synabio.com/Synabio is a professional association for the organic processing and distribution sector. Member lists are available

online.

American Foods in Europe Directory—Guide to European Importers of U.S. Food and Beverage Products http://www.american-foods.org/This free directory is presented by Food Export USA-Northeast and the Food Export Association of the Midwest

USA together with the Foreign Agricultural Service (FAS) of the U.S. Department of Agriculture

In the United States: The Organic Trade Association: www.ota.com• Find information on regulations and market conditions in the Global Organic Trade

Guide: http://www.globalorganictrade.com• List your products in the US Organic Products Export Directory: http://www.usorganicproducts.com• Connect with buyers and learn about promotions by contacting Monique Marez: mmarez@ota.com

Find Regional Assistance with one of these organizations:Midwest: http://www.foodexport.org/West: http://www.wusata.org/Northeast: http://www.foodexportusa.org/South: http://www.susta.org/

United States Department of Agriculture Foreign Agriculture Service offers a Trade Lead System to connect USexporters with interested international buyers: http://www.fas.usda.gov/trade-lead-system

For an overview of business practices and suggestions for successfully exporting US goods to France, see theDoing Business in France report (http://www.export.gov/france/doingbusinessinfrance/index.asp) fromwww.export.gov.

GO TO MARKET REPORT: FRANCE 13

Useful export information sources

Export preparation checklist: http://www.export.gov/begin/assessment.aspBasic Guide to Exporting: http://export.gov/basicguide/Export information from USDA: http://www.usda.gov/wps/portal/usda/usdahome?navid=EXPORTING_GOODS

TRADE SHOWS:

The Organic Trade Association regularly sponsors reverse trade missions, which bring international buyers to tradeevents in the United States, and other international business opportunities. See details athttp://ota.com/resources/global-market-opportunities/trade-promotion.

For a list of international trade shows in the United States that are reimbursable as part of the USDA’s Market AccessProgram, see http://www.fas.usda.gov/programs/resources/reimbursable-international-trade-shows-united-states.

For trade shows around that world that feature organic products, seehttp://globalorganictrade.com/trade_shows.php

Trade events in France that may be of interest to US organic product exporters include (listed in alphabetical order):Food Ingredients Europe and Natural IngredientsNatural Ingredients covers the entire sector of natural food ingredients and commodities, includingnaturalsweeteners, colors, processed fruit and nuts, and more.(http://www.figlobal.com/fieurope/home/)

Millésime BioBilled as the world’s largest organic wine trade show.(http://www.millesime-bio.com/en)

NatexpoFeatures 600 exhibitors and 12,000 visitors spread over the show's four sections.(http://www.natexpo.com/)

SIALTaking place every other year, SIAL is a broad-based exhibition with a fully exhaustive food product offering.(https://www.sialparis.com)

Sustainable Cosmetics Summit(http://www.sustainablecosmeticssummit.com/)

OF NOTE:

France is part of the European Union, which has an organic equivalency agreement with the United States. See theGlobal Organic Trade Guide, http://globalorganictrade.com/countries.php?idx=56.

GO TO MARKET REPORT: FRANCE 14

ENDNOTES:1. Production, Consommation, Restauration, Emploi,... : La bio se Développe sur tous les fronts (Production,

Consumption, Food, Employment: Organic develops on all fronts.) Agence Bio, May 22, 2015.http://www.agencebio.org/sites/default/files/upload/documents/5_Communication/Relations_Presse/DP_22mai2015.pdf

2. Ibid. 3. Ibid.4. Ibid.5. Ibid.6. Members States Factsheets France. European Commission. January 2015.

http://ec.europa.eu/agriculture/statistics/factsheets/pdf/fr_en.pdf7. Production, Consommation, Restauration, Emploi,... : La bio se Développe sur tous les fronts (Production,

Consumption, Food, Employment: Organic develops on all fronts.) Agence Bio, May 22, 2015. 8. Ibid. 9. Ibid.

10. Ibid.11. Journo, Laurent. France Exporter Guide, United States Department of Agriculture Foreign Agricultural Service

Global Agricultural Information Network, December 8, 2014.http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Exporter%20Guide_Paris_France_12-8-2014.pdf

12. Ibid.13. Ibid.14. Ibid.15. Ibid.16. Ibid.17. Ibid.18. Sustainability Trends for Food and Beverage in France. New Zealand Trade and Enterprise. March 2014.

https://www.nzte.govt.nz/en/export/market-research/food-and-beverage/sustainability-trends-for-food-and-beverage-in-france-march-2014/

19. Production, Consommation, Restauration, Emploi,... : La bio se Développe sur tous les fronts (Production,Consumption, Food, Employment: Organic develops on all fronts.) Agence Bio, May 22, 2015.

20. Ibid.21. Journo, Laurent. France Retail Foods, United States Department of Agriculture Foreign Agricultural Service

Global Agricultural Information Network, December 31, 2014.http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Retail%20Foods_Paris_France_12-15-2014.pdf

22. Production, Consommation, Restauration, Emploi,... : La bio se Développe sur tous les fronts (Production,Consumption, Food, Employment: Organic develops on all fronts.) Agence Bio, May 22, 2015.

23. Baromètre de consommation et de perception des produits biologiques en France (Consumer Barometer andperceptions organic products in France), Agence Bio, January 2015. http://www.agencebio.org/comprendre-le-consommateur-bio

24. Ibid.25. Sustainability Trends for Food and Beverage in France. March 201426. Production, Consommation, Restauration, Emploi,... : La bio se Développe sur tous les fronts (Production,

Consumption, Food, Employment: Organic develops on all fronts.) Agence Bio, May 22, 2015. 27. Baromètre de consommation et de perception des produits biologiques en France (Consumer Barometer and

perceptions organic products in France), Agence Bio, January 2015.28. Ibid.29. Production, Consommation, Restauration, Emploi,... : La bio se Développe sur tous les fronts (Production,

Consumption, Food, Employment: Organic develops on all fronts.) Agence Bio, May 22, 2015.

GO TO MARKET REPORT: FRANCE 15

30. Ibid.31. Ibid.32. Journo, Laurent. December 31, 2014.33. Ibid.34. Ibid.35. Ibid.36. Ibid.37. Ibid.38. Production, Consommation, Restauration, Emploi,... : La bio se Développe sur tous les fronts (Production,

Consumption, Food, Employment: Organic develops on all fronts.) Agence Bio, May 22, 2015. 39. Ibid.40. Journo, Laurent. December 31, 2014. 41. Production, Consommation, Restauration, Emploi,... : La bio se Développe sur tous les fronts (Production,

Consumption, Food, Employment: Organic develops on all fronts.) Agence Bio, May 22, 2015. 42. Consumer Food Service in France. EuroMonitor International. September 2014.

http://www.euromonitor.com/consumer-foodservice-in-france/report43. Ibid.44. Ibid.45. Journo, Laurent. December 8, 2014.46. Production, Consommation, Restauration, Emploi,... : La bio se Développe sur tous les fronts (Production,

Consumption, Food, Employment: Organic develops on all fronts.) Agence Bio, May 22, 2015. 47. Ibid.48. Ibid.49. Ibid.50. Ibid.51. Ibid.52. Ibid.53. Ibid.54. Ibid.55. Ibid.56. Ibid.57. Ibid.58. Ibid.59. Ibid.60. Ibid.61. Ibid.62. Ibid.63. Journo, Laurent. France Food Processing Ingredients Food Processing Ingredients Sector, United States

Department of Agriculture Foreign Agricultural Service Global Agricultural Information Network, January 14,2014. http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Food%20Processing%20Ingredients_Paris_France_1-14-2014.pdf

64. Ibid. 65. Ibid.

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REFERENCES Baromètre de consommation et de perception des produits biologiques en France (Consumer Barometer andperceptions organic products in France), Agence Bio, January 2015. http://www.agencebio.org/comprendre-le-consommateur-bio

Consumer Food Service in France. EuroMonitor International. September 2014. http://www.euromonitor.com/consumer-foodservice-in-france/report

Journo, Laurent. France Exporter Guide, United States Department of Agriculture Foreign Agricultural Service GlobalAgricultural Information Network, December 8, 2014.http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Exporter%20Guide_Paris_France_12-8-2014.pdf

Journo, Laurent. France Food Processing Ingredients Food Processing Ingredients Sector, United States Departmentof Agriculture Foreign Agricultural Service Global Agricultural Information Network, January 14, 2014.http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Food%20Processing%20Ingredients_Paris_France_1-14-2014.pdf

Journo, Laurent. France Retail Foods, United States Department of Agriculture Foreign Agricultural Service GlobalAgricultural Information Network, December 31, 2014.http://gain.fas.usda.gov/Recent%20GAIN%20Publications/Retail%20Foods_Paris_France_12-15-2014.pdf

Members States Factsheets France. European Commission. January 2015.http://ec.europa.eu/agriculture/statistics/factsheets/pdf/fr_en.pdf

Production, Consommation, Restauration, Emploi,... : La bio se Développe sur tous les fronts (Production,Consumption, Food, Employment: Organic develops on all fronts.) Agence Bio, May 22, 2015.http://www.agencebio.org/sites/default/files/upload/documents/5_Communication/Relations_Presse/DP_22mai2015.pdf

Sustainability Trends for Food and Beverage in France. New Zealand Trade and Enterprise. March 2014.https://www.nzte.govt.nz/en/export/market-research/food-and-beverage/sustainability-trends-for-food-and-beverage-in-france-march-2014/

ACKNOWLEDGEMENT: Go To Market Report: France 2015 prepared by Wolf, DiMatteo + Associates (www.organicspecialists.com) for Organic Trade Association.