Shallots

The shallot was discovered during the Crusades in the Palestinian city of Ascalon, hence its Latin name Ascalonium and it first appeared in France around the year 800.

Traditional Shallot vs Shallot Semi

The decree of 16 January 2007 requires the following label: ‐The traditional shallot characterized by scarring of the root plate. The semi‐ shallot characteristic were not specified.

Area of production

Brittany produces 80% of the traditional shallots in France.
The growers respect and comply with the rigorous specifications. Each parcel that is harvested is identified on the storage bins. Each tray or bin is numbered and the utmost care is given to the product; tailored to the needs of each product.

History

In the 17th century Roscoff Onions are grown primarily for sailors that go on long journeys without stops. It is well known for its preservative qualities and it’s abundance of vitamin C, allowing it to fight scurvy and other sicknesses.

Characteristics

Its colour, its flavour and storability are all elements that reflect its excellent adaptation to the soil along the northern coast of Finistère. Eaten raw, the Roscoff Onion is crisp and juicy; when cooked it is soft and sweet and retains its fruity taste.

Production

Limited to the Roscoff area it is grown in a traditional manner (no irrigation, limited nitrogen input and handpicked) The growers have adopted a method of production as dictated by the AOC approach.

The Onion Johnnies

The Onion Johnnies ‐ the Roscoff Onion sellers dressed in striped shirt and searing a black beret, riding a bicycle hung with onions – head to the UK to sell their onions.
This is a tradition that takes place every year from August 19th since the 1830s, and continues to this day though in fewer numbers.

The onion (Allium cepa, from the Latin 'cepa' meaning onion), also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genus Allium.
It is thought to originate from Asia, but has been cultivated for at least 7,000 years.

The yellow onion is normally harvested in August and kept in a cold environment; preferably between ‐3° to 0°C. Trimmed and kept dry they will keep over the winter to give you a top quality onion all year round.

Because we have close ties with the producers we can offer you yellow onions throughout the year.
The origin will vary according to the time of year in order to serve you a product that is as fresh as possible:
July – January = France
February – June = Southern Hemisphere ( Argentina; Tasmania, New Zealand)

Originally from Central Asia, garlic is a perennial plant of the onion family Allium.
It has a strong aroma and taste, and is often used as a condiment in cooking. A head of garlic is composed of multiple cloves of garlic. Harvested at full maturity during June‐July, the cloves are still rich in juice; it is "New Garlic". Once harvested it is dried on the floor before being stored. The optimum temperature for storing garlic is between ‐4°C to ‐2°C.

Characteristics

The garlic bulb needs to be firm and not squishy when you purchase the garlic. A simple touch will tell you how firm the cloves are.
Garlic is rich in vitamins, minerals and other trace elements, for example selenium and iodine.

Area of production

France availability from June to December

Spain availability from June to May

Argentina availability from early February to May

Pink garlic from Brittany

This highly sought after garlic is prized by the gourmets for its delicate flavor.
It is produced in a small area; between St Pol de Léon and Kerlouan on the coast of North Finistère.

The Echalion is a variety of the onion family but looks more similar to the shallot. It is also called ¨banana shallot¨ because of it’s shape. It is also often confused with the shallots due to it’s looks.

However, unlike the shallot, the Echalion has only one bulb and is more elongated.
In the kitchen its uses are very similar but in general the echalion is less aromatic than the shallot.

Showing the differences between the shallots and the echalion:

FLTR: Traditional shallot, semi‐round shallot and an echalion.

The basics

Nets

They are desirable because they adapt to the individual needs of our clients.
Often sold with a label showing product information such as a description, size, packing code and a barcode as well as a traceability number.
It is possible to adapt the label to show different information if required.

Tubes

These are small nets of 3‐5 pieces, hand packed into a tight net.
This ensures excellent handling of the product throughout the sales cycle.

Les Produits Services

Afin d’être en parfaite adéquation avec les consommateurs, LE VILI a créé une gamme de packaging appelée « Les Produits Services ».

Cette nouvelle ligne propose ces packaging plus « jolis » , respectueux de l’environnement. Avec des conseils de conservation et consommation au dos ( recettes … ).

Les Girsacs

Plus élaboré et plus attrayant que le simple filet, le GIRSAC vous offre une recette imprimée au dos de sa large bande.

Des emballages colorées pour égayer les rayons Allium.
Sa poignée intégrée facilite la mise en rayon et l’utilisation du consommateur.

Les Vertbags

Packaging entièrement biodégradable, le VERTBAG répond aux exigences actuelles en matière d’environnement.

Il satisfait 2 besoins :

- Facilité d’entreposage car se maintient à la verticale grâce à la rigidité de son emballage.
- Manipulation aisée grâce à une poignée intégrée.

Les Flow Packs

Uniquement disponible en échalotes 250g pour le moment.

Ce packaging tout en plastique est intégralement biodégradable.

Le produit peut respirer grâce à des « trous » situés de part et d’autres du coussin. Une recette imprimée au dos.

VEGETABLES

We also provide various other vegetables; please ask us for current availability and pricing.
For detailed product information placing an order with us, please click on this link: Fresh vegetables