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International distribution

Autumn 2009

A little company producing the French camembert

Summary

Introduction

I. Study in France

I.1. Current industry situation in France
I.2. Supply chain management in France
I.3. Logistics management in France
I.4. Channel management in France
I.5. Synthesis

II. Study in Germany

II.1. Current industry situation in Germany
II.2. Supply chain management in Germany
II.3. Logistics management in Germany
II.4. Channel management in Germany
II.5. Our new market

Conclusion

Introduction
1. What about the company?
In order to realize our work, we have chosen to work on a French product, very famous around the world: the “Camembert”.
That’s we had concentrated on a little company, situated in Normandy, North-West of France, whose name is “La hérronière”.
In more details, it is a family enterprise in which a few people made the camembert in a very traditional way thanks to an old recipe (1791). However, they have a quite high potential of production, indeed the daily production amounts to 900 cheeses.
Location of our company

2. What about the product?
So, just as we said before, our product is a camembert with a high quality. Indeed it responds to the AOC label. That is to say that it has to be made by respecting several rules, first the camembert is produced on the Normand floor, with raw milk which had never crossed 37°c. Then, it is mould with a dipper, and its top is covered by a specific type of mushrooms (Penicillium Candidum). It weights 250 grams, contains 45% of fat and has a diameter measuring on average 11 centimeters.
The fabrication process counts four main steps and lasts 13 days: * Milk collect * Casting with a dipper * Draining * Removal from the mould
One more detail is that, to have one camembert, 2.2 Litres of milk are needed.

Finally, we can add that our product is the only one which is produced