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Agro-ecology at the heart of our orchards

Growers committed to agro-ecology

Cofruid’Oc has chosen sustainable agriculture, which preserves the agricultural potential for future generations. This approach is that of agro-ecology.

This production method is based on a synergy between: 

Agro-ecology, an equilibrium based on 3 pillars

A living soil is a soil with significant biological activity that benefits the crop. The presence of life in the soil depends on the richness of organic matter which nourishes micro-organisms, and is generated by the orchard itself, its grass cover, or by occasional inputs.

Agro-ecology, an equilibrium based on 3 pillars

A living soil is a soil with significant biological activity that benefits the crop. The presence of life in the soil depends on the richness of organic matter which nourishes micro-organisms, and is generated by the orchard itself, its grass cover, or by occasional inputs

Des vergers intégrés dans un écosystème riche

Pour des fruits de qualité, il est nécessaire de s’appuyer sur la vie du sol. L’activité biologique présente dans le sol est bénéfique à la culture. La vie du sol est, par nature, riche mais elle peut être améliorée. Soit, par des enherbements, soit, par des apports de matières organiques. Favoriser la biodiversité permet de protèger les vergers. Avec des infrastructures agroécologiques préservées ou implantées, ces mêmes auxiliaires sont eux-aussi protégés. D’autres installations sont mises en place comme des nichoirs, des ruchers ou encore des abris à chauves-souris.

UNE DYNAMIQUE DE PROGRèS, D’ENGAGEMENT ET DE PARTAGE

Engagés dans la démarche Vergers Écoresponsables depuis près de 30 ans, les producteurs de Cofruid’Oc sont conscients de l’intérêt majeur de modèles de productions durables. L’agroécologie est un approfondissement des avancées déjà réalisées, reconnues et récompensées par différentes distinctions :
Ce sont des projets collectifs, portés par les différents producteurs, qui dépassent de loin l’échelle de l’exploitation et de la coopérative. Ces projets sont l’occasion de faire découvrir et comprendre la richesse de leur métier à travers des moments de partage animés par les producteurs de Cofruid’Oc (fête de la pomme de Saint-Just, journées vergers écoresponsables ouverts, etc.).

Want to know more ?

Ask us for the booklet !

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Vous souhaitez consulter le livret d'Agroécologie ?

Would you like to consult the agroecology booklet?

Damien,
Pommiculteur depuis 13 ans

Damien,
Pommiculteur depuis 13 ans

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Qu'est ce qui vous plait dans votre travail ?

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Comment voyez-vous votre avenir chez Cofruidoc ?

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Cofruidoc en un mot ?

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Ingredients

FOR THE SWEET PASTRY:

  • 100 g butter
  • 80 g icing sugar
  • 40 g egg
  • 200 g flour

FOR THE TASTY GRANNY® APPLE SAUCE: 

  • 4 Tasty Granny® apples (600 g when peeled)
  • 60 g sugar

CRISPY ALMOND TOPPING:

  • 50 g egg white
  • 50 g sugar
  • 50 g flaked almonds

Preparation

Place the diced butter in a bowl and soften it in the microwave.

Then cream the butter and icing sugar together. Add the eggs at room temperature and whisk.

Then add the flour and mix using a wooden spoon. Knead the pastry into a square.

Place the pastry on cling film and seal it. Finally, using a rolling pin, flatten the dough evenly and set aside in the fridge for at least 1 hour.

Peel the 5 apples and dice them.

Then fry the diced apples in the butter and sugar over medium heat for 15 to 20 minutes, until you obtain a compote.

Form the pastry into a ball and kneed it using a rolling pin.

Once flattened, prick the pastry using a fork, then turn it out into a tart tin or pastry ring, and line the tin.

Flatten the excess dough using the rolling pin. Repeat the step a second time, if your pastry doesn’t fall out of the ring, it’s a success!

Add the cold compote to the tart and flatten the edges slightly.

Pour in the egg whites and sugar, and mix.

Once the mixture has been blanched, add the flaked almonds, and mix.

Spread the mixture evenly over the compote.

Bake the tart for 25-30 minutes at 170°C.

You can add a few pieces of Tasty Granny® apple sprinkled with icing sugar.
Now all you have to do is dig in!

Ingredients

INGREDIENTS FOR THE CAKE:

  • 290 g Tasty Granny® apples
  • 150 g wholemeal flour
  • 150 g sugar
  • 3 g cinnamon
  • Pinch of salt
  • 4 g baking powder
  • 55 g walnuts
  • 120 g sunflower oil
  • 75 g egg

FOR THE DECORATION:

  • 50 g butter
  • 50 g cream cheese
  • 100 g icing sugar

Preparation

 Cut the apples into large pieces, and grate them.

Put the oil and eggs in a bowl and mix using a wooden spatula.

In another bowl, mix the wholemeal flour, sugar, baking powder and cinnamon. Add the nuts, and mix.

Add the egg and oil mixture and mix well until the mixture is compact.

Add the grated apples and mix until the mixture is smooth.

Place the dough in a buttered cake tin and bake for 25-30 minutes at 170°C.

Ingredients

FOR THE APPLES:

  • 2 Legend® apples
  • 2 tablespoons lemon juice
  • 30 g de sugar
  • 1/4 tablespoon ground cinnamon
  • 40 g butter

FOR THE TOPPING:

  • 220 g flour
  • 160 g sugar
  • 1/2 tablespoon vanilla extract
  • 200 g butter
  • 40 g oatmeal

Preparation

 Cut off the ends of the apples, peel them and cut them into cubes.

Place them in a dish and add the lemon, sugar, ground cinnamon, and mix. Finally, add the diced butter.

Prepare the topping by mixing the flour, sugar, vanilla extract and butter in a bowl. Knead well. Add the oats. Place the topping on the apple pieces.

Preheat the oven to 180°C and bake for 30-35 minutes.

Sprinkle with icing sugar and decorate with a scoop of vanilla ice cream.

Ingredients

FOR THE APPLES:

  • 12 Tasty Granny apples
  • A mixture of water and lemon juice
  • Pistachios

FOR THE ALMOND CREAM:

  • 100 g ground almonds
  • 70 g sugar 
  • 100 g unsalted butter
  • 2 teaspoons rum
  • 1 egg

FOR THE PASTRY:

  • 140 g unsalted butter
  • 90 g icing sugar
  • 4 teaspoons salt
  • 40 g ground almonds
  • 1 egg
  • 230 g flour

Preparation

Cut the apples into thin slices and dip them in the lemon and water mixture.

Start preparing the pastry by dicing the butter. Mix the flour with the icing sugar, ground almonds, salt, vanilla extract and add the butter. Knead well. Add one egg yolk and knead again. Wrap your pastry in cellophane and let it rest for 40 minutes in your refrigerator.

Preheat the oven to 180°C. To prepare the almond cream, start by mixing the previously diced butter and the sugar. Add the ground almonds and rum. Mix well, and add the egg. Keep mixing.

Take your pastry and roll it into a ball, flatten and stretch it out to about 3mm thick. Press it into your tart tin and prick it gently with a fork. Then add the almond cream to the tart, and bake for 25 minutes.

Decorate the tart with the apple slices and sprinkle with pistachios.

Ingredients

  • 5 Tasty Granny® apples
  • 2 cucumbers
  • 1 lemon
  • Ground cinnamon
  • 15 g sugar
  • Ice cubes

Preparation

Cut the apples into quarters. Divide the cucumbers into pieces. Soak them in water to clean them.

Blend the cucumbers with the apple wedges to obtain a juice.

Add a tablespoon of lemon juice.

Mix well, and cool in ice.

Put a tablespoon of ground cinnamon in a flat bowl, then add 15g of sugar. Mix.

Rub a piece of lemon around the rim of your glasses. Then dip them into the cinnamon sugar mixture.

Add ice cubes to the glasses and pour in your juice. You can also decorate them with a piece of cinnamon, mint or small apple pieces!