Joelle and Jean-François Furic decided to establish La Compagnie Bretonne at the southwestern tip of Finistère, in the heart of the Cornish fishing ports. Sten and Maria Furic continue their parents’ and grandparents’ profession and now carry the precious legacy of four generations of expertise.
The history of the Furic cannery began in 1920, but it was Nicolas Appert from Chalon-sur-Marne who, in 1795, developed a process that would revolutionize the food industry.
Whenever you open a tin of food, you have a brilliant inventor to thank: Nicolas Appert.
Sixty years before Louis Pasteur, he discovered the food safety chains that preserve the bacteriological quality of products.
In 1784, Nicolas Appert was a confectioner in Paris. In addition to making sweets, he worked on a major challenge… How can foods such as vegetables, fruit, fish, and meat be preserved for a long time?
In 1795, he discovered that by exposing food to heat in hermetically sealed, sterile containers, the shelf life could be extended indefinitely. This was the birth of canning. Nicolas Appert founded the world’s first cannery in Nantes.
One hundred years later, at the beginning of the 20th century, the art of canning reached its peak in Brittany.
Today, the company is led by Sten Furic and his sister Maria Furic. It employs 80 people and processes 1,500 tons of raw materials per year.
