New: Andrésy Bio is now available! New recipes, new design… Why choose an organic jam for your establishment?

What guarantees does the organic certification of your jam provide for eco-committed hotels and stores?

While we’re all familiar with organic stores by now, it’s less well known that consumers are looking for organic products even on hotel breakfast tables.
Did you know that the expression “eco-responsible hotel” is searched for over 4,700 times a year on Google? Just like “hotel écologique”, “hôtel éco-responsable”, “hôtel éco-friendly”, “hôtel bio France”, etc.

Customer service is essential for hotels. When customers ask for “organic” because they believe in this type of agriculture, hotel purchasing departments list organic products!

Julia, can you tell us how organic certification works in France?

Julia Cassan: “Every year, the organic certification body ECOCERT comes to audit our workshop.

They systematically take a sample of fruit – a variety chosen at random by the auditor – which is then sent for analysis. The aim is to check that the presence of residual treatments on the fruit complies with organic requirements.

The auditor also carries out 1 or more traceability tests to check that our invoices, BLs and supplier certificates are up to date. This verification exercise is carried out on a randomly selected ECOCERT-referenced product.

Once a fruit or raw material has been validated, it is validated for all the recipes that use it.

Each time we develop a new organic project during the year: the recipe must be submitted to ECOCERT via their website. Once validated, it can be produced. Obviously, this adds a further delay to the process of creating tailor-made jams.

For our part, every year we check that our organic suppliers have their approval for the current period. We collect their organic certificate on which are all the certified products, updated every year.”

So you see: whether you’re an organic store, an organic grocery store or an eco-responsible hotel, you can buy your organic jams from Maison Andrésy with complete confidence!

So, at Maison Andrésy, what varieties of organic fruit have you chosen for your Andrésy Bio range?

Julia Cassan: “In my family jam factory, we don’t choose a fruit that isn’t perfectly suited to jam-making. If we don’t find the right fruit, we don’t create the recipe!

Let me give you a few examples of our organic fruit sourcing criteria?

For strawberries, there’s no better strawberry for jam than the Senga Sengana variety. This variety is small, regular, with a beautiful dark red color, a good smell and, above all, a crunch that stays with cooking. For the Andrésy Bio recipe, we’ve combined the Senga Sengana strawberry with a Camarossa: a variety that adds mellowness and a little freshness to the taste.

For the apricot, we have adapted our recipe to the constraints of organic farming. It’s important to know that organic farming does not accept any treatment to preserve the fruit after picking. Apricots are very fragile: they turn black.

So, in order to keep its beautiful orange color and characteristic taste, we had to be cunning!

We worked with blends of very ripe, tasty apricots, quickly transformed into pulp, combined with apricots with a beautiful orange color but just a little less ripe.

The result is a success: we’ve compromised on neither taste nor color!

The organic oranges sourced for our Andrésy Bio range are the same varieties as our conventional oranges. Seville for bitter oranges, and Novelina for sweet oranges.

These are the best oranges for jam, and they’re also available organically. How fortunate!

For the organic blueberry, we had to go and source it in Sweden. It’s not widely known, but Sweden is an excellent breeding ground for blueberries.

I hope this whets your appetite!”