How did you start out in the business ?

As the son and grandson of fruit sellers at itinerant markets in Ivry, I started working for my father. At the time, there were five salespeople and we used to do five markets a week in Ivry. Large and medium-sized supermarkets were just starting and we used to deal in large volumes at very attractive prices. People bought more and there was not mention as yet of commercial catering, frozen foods, off-season products and ready-made dishes. We used to work according to the season for fruit and vegetables and the quality was more regular. I took over from my father in 1983 and I continued to do the markets, without trying to make a fortune.

How do you work today?

Today, I only do four markets a week in Ivry, to have a better quality of life with my wife. As she is a visual arts teacher, I stopped the Wednesday market. My stall has a 10 m sales counter and 22 m of shelf space. I respect the seasonal nature of products in an ecological spirit.  I sell as much fruit as vegetables and I am more in the upmarket range. I prefer good quality in terms of taste rather than appearance and I replaced the beautiful with the good. The most commonly sold are leaks, string beans, tomatoes, carrots, red berries, kernel fruit, melon, oranges, clementines, apples (old varieties like Patte de loup, Clochard, etc.) and pears (Comice, William, Louise Bonne, Conférence, etc.). For example, I prefer the Charlotte strawberry to the Gariguette, which is too fragile and cross-bred, too difficult to work with. Similarly, I prefer the string bean from Morocco over the equivalent from Kenya, which contains too many preservatives. I am always attentive to the cultivation and treatments of fruit and vegetables. If I find good organic products, I sell organic, or I sell products from reasoned agriculture, that is either wholly French or European. I know the producers of the products I sell. I often spend part of my holidays visiting them, to learn about the various cultivation methods, treatments, packaging or transport, so I can inform my pensioner clients (60 years old on average), usually people from the quarter or neighbouring towns. They are very loyal and their trust and satisfaction depends on the quality of the products proposed. This also helps me operate on just-in-time.

What is your opinion of the fruit and vegetable market ?

The change is happening slowly, focusing on the quality of varieties rather than the appearance and steering some producers towards work that is more specific to the retail trade (volume, taste quality, etc.) to help it stand out from the supermarkets. Furthermore, we’re trying to reduce packaging that leads to higher costs.

The consumption of fruit and vegetables has fallen as a whole, due to the weight of commercial catering (in the week) and weekend trips. Moreover, young people are moving away from fruit and vegetables towards other products and consumption methods. However, the inter-trade “5 fruit and vegetables a day” campaigns have helped to counter this problem.

How is the profession evolving ?

I think retail trade in stores will move towards a type of supermarket dedicated solely to fresh produce, with heavy infrastructures, following discount type (warehouse) and upmarket guidelines which are starting to appear. As for the street market trade, it will become increasingly difficult, due to higher costs and harsher weather conditions. Moreover, the MOF title (best worker in France) should promote the profession by inspiring vocations and attracting young people to greengrocer schools, which have falling attendance. Today, the considerable communication around fruit and vegetables has a positive impact on consumption, which is necessary for a balanced diet.

What do you think of Rungis Market?

I’ve been a client since it opened in 1969 and I come here three times a week. I buy all my produce at Rungis, which is a truly wonderful tool for the profession, as regards good in general, and particularly fruit and vegetables.  Rungis is becoming more segmented with wholesalers geared to retailers and others to supermarkets. This market is a summary of French if not world production.