La neopopote de

The organic makers

Together, our employees, cooks, farmers and partners have succeeded in bringing you satisfaction for more than 25 years. We owe this success to our mutual commitments and our vision of organic production.


Amandine, Grégory, Laura, Agnès, Florian, Olivier, and many others.



Jérôme, organic cook
“Inspired by authentic cuisine without gimmicks, I enjoy coming up with recipes that focus on the quality of the products, by trying combinations and diversifying the cooking methods used, to find the best way to express all of the flavours and nuances of the food. We start working six months in advance to meet consumers’ new expectations, or to find new flavour combinations. In the end, I propose 30 to 40 recipes to provide a range of tastes and to make sure we keep only the best recipes. Afterwards, I get involved in selecting the raw materials to find the ones that will bring out the best in the new recipes."


Florence, organic vegetable producer
“I began working with Danival as soon as I went into farming. That really helped me get started. Today, I farm 25.5 hectares on which I produce over 10 varieties of organic vegetables. I supply Danival with courgettes, aubergines, pumpkins, butternut squash and broccoli.
The partnership gives us guarantees. We have multi-year contracts for volumes and prices. We also have some influence which means that we can initiate and test new crops. It provides Danival with a guarantee of high-quality vegetables, sourced very near the processing site...”

Simon, organic quinoa and legume producer
“My switch to organic production methods in 2007 was a real challenge for me. I found a new sense of pride in my profession as a producer, knowing I could live in harmony with the environment again, which I no longer work against, but support. I found a new sense of freedom, at the financial level too, and my conversion to organic allowed me to hire two people. I hope that organic production will keep growing and adding value to the farming businesses involved; farmers must be able to live from their profession. For that to happen, young farmers have to be trained too. It’s the foundation that will allow us all to eat organic one day.
Within this context, partners such as Danival are essential. In seven years, we've built wonderful production chains for red beans, white beans and, more recently, quinoa.”

Gilles, organic beef producer
“I’m lucky to have been born into organic production because my farm has been organic for almost 50 years.
With Danival, we created the production chain for “Organic Aquitaine Beef” because there was a common desire to promote local bovine production. To achieve this, all of the players had to be brought together: organic producers and the meat-cutting plant which sought the necessary certification. It’s been a great outcome."

Marc, squash and Mediterranean vegetable producer
“My family operation was converted to organic in 2010. For me, organic farming, is both a human story and fieldwork which demands, more than anything, a lot of observation. It allows us to care for the soil, whereas, traditionally, you merely fed the plants. When looking for partners, Danival selects producers, not products. We're a real team. We inform the company of the constraints we face due to our production capabilities, including material constraints. Danival processes our output based on the realities of our work as producers, through a long-lasting relationship and the creation of relevant product streams for the market. Thanks to this ethic, we, as producers, can look to the future with confidence." 

Daniel, organic legume producer
“Farming in general is suffering from a crisis in which producers are poorly compensated and/or where they find themselves at an impasse. The model behind conventional farming is at the end of its life cycle and every difficulty and question you can think of is arising as a result.
It’s more interesting to work in organic farming nowadays. Human interaction - the connections created are valuable, and don’t exist in traditional agriculture.
Twenty years ago, we were looked at negatively because we were producing organically. People thought we were crazy. Today, people look at us differently. We need to give new meaning to the farming profession and to the young people who will later take up the torch.
I encourage organic producers to find good partnerships. For my part, the partnership with Danival is a lasting one. It's very valuable for the development of the organic vegetable and legume channels. I really do have good reasons for working with this organic company. I want to continue the partnership with Danival over the long term."

Cyril and Sandrine, organic Golden Delicious apple producers
“ Organic farming in France is reassuring when it comes to inspections and organic certifications, especially at the production level.
Organic producers have at least four inspections per year at their operation, on top of unannounced inspections.
Organic producers must pass an annual certification inspection to validate their organic production before it’s commercialised.
The weak spot for the development of organic agriculture in France is that there is no school (and few books) to learn how to farm organically, because organic agriculture is not an exact science. Producers looking to get into organic farming don't have access to organic crop techniques.
We need to revisit how we transfer knowledge. There are no methodology guides available for organic farming.
The best way to learn how to farm organically is to immerse yourself with an organic producer, do an internship, learn in the field, observe, experiment, and question."