The meat industry leads the French food industry in terms of sales and employment, but it is among the last sub-sectors in terms of profitability. The article analyses 1/ the competitiveness of French meat chains, 2/ the financial power, solvency and performance of meat processors, 3/ the key factors of success. It draws up future prospective: better co-ordination of companies along the chain, perfect management of a product which is fragile with regard to sanitary aspects, supply of services perceived by consumers, low debt level in order to avoid negative leverage effect, concentration of companies to have a strong brand and generate economies of scale in production, distribution, and commercialisation.
DECLERCK, F. (2007). Industrie française des viandes : comment concilier croissance et équilibres financiers ? La Revue de l'Observatoire des IAA, pp. 22-28.