BECAUSE in the world we want to live in,
today and tomorrow, livestock farming has its own place.

BECAUSE we know and appreciate the work of these men and women,
all passionate about their work and committed to quality food produced in our regions.

BECAUSE by looking after their animals,
the pastures and traditions connected to them, livestock farmers essentially look after us all.

That’s why since 1897, JOURDAIN, a family business and great French industrial adventure, has been pursuing its innovation efforts to support breeders with quality products.

Dominique & Didier Jourdain

Working in safety

The profession of livestock farmer presents risks of accident, in particular falls and when working around animals. The man passage means the farmer can safely pass through the feed table without having to step over the feed rack or barrier.

With or without a gate equipped with the AUTOLOCK lock, the man passage helps simplify the farmer's repetitive work and improves their everyday safety.

This solution can complement an existing installation or be built into the design of a new building. Speak to your local distributor-stockist or the JOURDAIN technical sales rep in your area.

FARMER'S
WORDS

Charlotte Salat, a young breeder of Salers cows in Cussac in Cantal, is one of the few people to still produce cheese with the milk from this rustic breed, the Salat Tradition. To demonstrate the uniqueness of her product, Charlotte mustered all her courage.

Today, the Salat Tradition has even found favour with Michelin-starred chefs, who appreciate the quality of this authentic farmhouse product matured in the cellar. However, more than 10 years ago, when Charlotte joined the family farm, which was then run by her father and uncle, after gaining a CGEA diploma, many breeders replaced their Salers with more productive dairy breeds. The Salat family kept on going, too attached to this breed, their father sorry to see it now only used for postcards.

Today, their stubbornness is proving visionary since the characteristics of the Salers, and rustic cows in general, are making a comeback. Since the recent death of her father and retirement of her uncle, this dynamic young woman has been running the farm of around 200 head of cattle, including some suckler cows, with the support of a team of 4 people. JOURDAIN equipment has featured on the farm for a long time, and it was only natural that the choice to continue the collaboration was made during the recent construction of a building for suckler cows.

The young entrepreneur has clearly understood the benefit of investing in "robust equipment that lasts, doesn’t move and makes less noise" for the comfort of her animals.

But beyond the economic aspect, Charlotte is also sensitive to the fact that JOURDAIN remains a family business and produces in France. Echoing her own personal story and commitment to produce a quality product on site with the milk of Salers cows which have become rooted in this region.

A French industrial adventure

Who could have predicted in 1897 that a small tinsmith's workshop next to Escrennes Station would, over time, become a world reference for tubular products intended for livestock?

Through a selection of archive photos illustrating the key dates and major innovations designed by JOURDAIN, you can travel through 126 years of the history of a family business that’s helped shape the world of livestock breeding, today becoming synonymous with quality among breeders around the world.

NEW
PRODUCTS

After a conclusive on-farm test phase, two new products complete the range now available to you.
• The 2.50 m small livestock hurdle with man passage provides safety for the farmer, who no longer has to step over the hurdle, and simplifies the creation of pens for animals. The width of the passage is designed to limit jostling of animals.
• The Comfort Plus self-service is designed for optimised comfort of dairy cows. It’s made up of curved HDPE elements providing comfort and limiting thrusting against the elements at the trough.

These innovations provide breeders with real gains in terms of safety, improved working conditions and comfort for their animals ... and always with the same JOURDAIN quality.

According to the regions - Pyrenees and Massif Central for the first, the Alps and Provence for the second, and the Vosges for the third - these 3 terms designate the time of year when the herds graze the high-altitude grasslands inaccessible during the rest of the year. It’s in August that the cows reach the highest pastures. Meanwhile, in the plains and valleys, farmers use the land for other cultivation. When the cold returns at the end of summer, the animals come back down. This movement of the herds between higher and lower levels is called transhumance.

Milk from cows fed on good grass from mountain pastures is used to make cheese: Fourme in Cantal, Laguiole and Salers in the Massif Central, Fourme in Forez, Tomme in the Pyrenees and Lys Valley, white Munster-Géromé and formerly Vacherin in the Vosges, and Comté by fruit dairies in the Jura. Among the best-known alpine cheeses are Beaufort, Abondance, French Gruyère, Swiss Gruyère, Emmental and Fontine.

Make the most of the summer holidays to share this wonderful living tradition with the cattle farmers in the mountain areas and taste the fine products they produce.

Summer closing

Exceptionally, the company will be closed this year for 5 weeks, from 22/07 to 27/08. Deliveries will resume gradually once reopened. We recommend you plan your requirements for autumn well in advance.