LE PETIT MAS: A RECOGNIZED COMPANY IN THE QUEBEC AGRICULTURAL WORLD
In 2017, Marie-Pierre Dubeau and Sébastien Grandmont, co-owners of Le Petit Mas, won the Prix de la relève agricole from the Ministry of Agriculture, Fisheries and Food and were nominated for the prestigious Canada’s Outstanding Young Farmers Program in Quebec.
These awards reflect the quality of young farmers in Quebec and highlight the managerial and professional skills of young agricultural entrepreneurs and the technical performance and facilities of the farm, among other aspects.
After acquiring the family business in 2013, Marie-Pierre and Sébastien became owners of a 106-acre land in Martinville, 40 of which are cultivable.
The company has grown from 4 acres in organic farming in 2013 to 28 acres in organic farming in 2017. With this expansion, the company has undeniably become a leader in organic garlic cultivation in Quebec.
LE PETIT MAS: PIONEERING AGRIBUSINESS OF ORGANIC GARLIC
When we started our business, supermarkets in Quebec didn’t carry any Quebec-grown or Canadian garlic. China-imported garlic dominated and very few producers grew garlic in Quebec and in Canada.
In 1989, we tested 25 different varieties of garlic provided by Agriculture and Agri-Food Canada’s Food Research and Development Centre in Chambly.
After a few years, we concluded that the Music variety garlic is superior due to its reliability, great taste, firm bulbs and high resistance to disease. We chose it for its high commercial potential.
Since then, we have gained much expertise in growing Music variety garlic, as well as in all the stages of its commercialisation, particularly drying and storage.
LE PETIT MAS: INNOVATIVE AGRIBUSINESS OF FERMENTED GARLIC SCAPES
We first made fermented garlic scapes in 1989. Initially, we discovered them by chance. We then researched them for years in collaboration with Agriculture and Agri-Food Canada and CBFC. We developed a unique process for garlic scapes in Quebec: lacto-fermentation.
During fermentation, lactic acid bacteria produce lactic and organic acids. These natural acids are responsible for the delicious taste of our garlic scapes. Our product is alive, since it contains beneficial lactic acid bacteria and enzymes, and it is unpasteurized.
LOVE IS IN THE… FIELD OF GARLIC!
In 2013, Marie-Pierre Dubeau and Sébastien Grandmont, a couple in life and in business, took over the family farm from Christiane Massé, who founded Le Petit Mas.
Having grown up in urban centres, the two young parents decided to go into this exciting farming venture together.
With their heads full of ideas and their hearts full of energy, they intend to pursue the goals of Le Petit Mas.
Since the acquisition, they have more than doubled the surface area of organic cultivation of Quebec garlic. They are determined to put the Petit Mas garlic and fermented garlic scapes on the family tables of all Quebecers!
What is a petit Mas?
A petit mas is a charming farmhouse in Provence and a great place to live! Also, garlic is an important ingredient in many recipes of this region of France.
We thought that it was very inspiring!