How did you start in this business?

Before setting up my trading company, I met an ostrich farmer who asked me to help him distribute his products. I accepted out of curiosity and because I like a challenge. Ostrich meat was a very discrete market at the time and I felt there were things to be done for anyone who had an interest. For four years I worked on my own in Paris and I rented a refrigerated warehouse at Rungis. At the time, I only supplied wholesalers and meat processors to whom I sold raw products.

How did your business develop?

In 2000, when I started to service large and medium-sized retailers (supermarkets), I set up at Rungis to be closer to the warehouses. I went to South Africa beforehand (in 1999) because I wanted to import directly and I managed to get an import permit from the authorities. I was very impressed by the size of the South African abattoirs, the competence of their professionals and their compliance with food hygiene and safety rules. Reassured by their know-how, I therefore decided to propose these products to French supermarkets after making contact with the abattoirs, while continuing to supply Rungis operators. Being at Rungis allows me to be close to the warehouses and airports since I only sell fresh meat all year round, arriving solely by air.
In turning to the supermarket sector, they asked me to segment my line, moving from 3 listed products initially, to 10 listed products today (roasts, thick rump steaks, steaks, fillets, stews) and developed fixed weights from 240 g to 800 g. Then I proposed fully traceable products, marketed and vacuum-packed at the original abattoir, which avoids any handling and additional processing, for complete food safety.

What does the ostrich meat market represent ?

Ostrich meat remains a niche market and the volumes are relatively low, with 4,000 tons/year imported to the EU, including 1, 250 tons in France, where I account for about 30%. South Africa represents 90% of the world market for ostrich meat (2,000 farmers for 230,000 to 250,000 ostriches/year). This economically dynamic country, the largest in Africa, is very respectful of safety regulations.

The production of ostrich meat is dependent on and aligned with the production of ostrich skin (leather), a luxury product sold at very high prices, which is why the volumes are restricted. As ostriches are originally bred for the leather and feathers, mainly used in luxury leather goods, fashion and show business, the meat remains a by-product that was only developed in the 1970s.  An ostrich of 100 kg/120 kg only produces 25 kg of meat, taken only from the legs. It is considered as a delicacy, usually served on special occasions (New Year, Easter, family reunions, etc.) and 50% of the annual sales occur in December. It is a very tender, tasty red meat, with much less fat than beef, at more or less the same price. It has a healthy low cholesterol and high protein and iron content, so consumption is growing significantly although it is still low. Furthermore, this meat is traceable and perfectly controlled in safety terms. It is better served rare or medium, rather like beef, accompanied by the sauce of your choice. Still relatively unknown and rarely consumed, ostrich meat remains an impulse buy and awareness is essentially tied to the communication done by the companies marketing it.

What is your opinion of Rungis Market?

It is really important for me to be present at Rungis Market. For my clientele, Rungis is a guarantee of quality and food safety and it is synonymous with professionalism and efficiency. It is a very efficient platform due to its logistics infrastructures and strategic position. Today, Rungis has become an internationally recognized benchmark.