“This allows us to keep the value-added processing in-house. It means we keep control over the quality of our products, and can pass on that quality to our clients," Thierry Barbier, who heads Intermarche's seafood operations, told IntraFish.
Slated to open on July 19, the plant will merge Intermarche’s seafood processing activities in Boulogne-sur-mer, currently spread across four sites, into one factory.
The 6,500 square meter-large facility, which will employ some 130 people, will allow Intermarche’s seafood processing arm Capitaine Houat to increase its production in Boulogne, Barbier said.
“The
