1. TRAINING

2. ANDROS S.A
French company established in 1959 by Jean Gervoson and Pierre Chaponlart
Europe's leading producer of jams, compotes and other fruit based products (production is over 200,000 tpa)
Bonne Maman is flagship brand and European leader in jams
Bonne Maman also makes cookies

3. ANDROS PRODUCTS Andros Products • 370grm • 30grm Bonne Maman jam L & F
Compotes
Fruit Based
Desserts*
Andros
Products
Juices
Pockets
Bonne Maman
cookies
* also sugar free

4. BONNE MAMAN JAM’S RANGE
370 grams
30 grams
L & F
Strawberry
Apricot
Orange
Raspberry
Peach
Cherry
4 Fruits
Fruits Of the Forest
Black berry
Rhubarb
Blue berry
Fig
Jam Asstd.
Cherry
Strawberry
Apricot
Orange
Raspberry
Jam Asstd.
Strawberry
Raspberry
Wild Blueberry
Orange
Apricot
Honey

5. JAM TERMINOLOGY
Product made of fruit with recipes that use sugar (beet or cane) as a preservative
Jam most common English name; US and other countries use Preserve
British use Conserve for premium quality
Andros ships same product and calls it Jam for some countries Preserve (for US) and Conserve for UK
Outside UK Bonne Maman prefers to use Preserve to indicate premium quality
Jelly is made with juice of small fruit (berries)
Marmalade is preserve made of citrus fruits, with small pieces of skin present and less sugar (very British)

6. JAM’S FRUIT AND SUGAR CONTENT
European law:
- 35% fruit is “Jam”
- 45% fruit is “Extra Jam”
Andros makes “Premium Jam” with 50% fruit
Bonne Maman’s sugar content is 60% in most countries (50% sugar + 10% sugar from the fruit)
UAE, Middle East in general, US and Australia have 65% sugar requirement
Brix is measure of dry extract (in this case sugar) so Jam in UAE is 65% brix

7. JAM’S SWEETNESS Jam is made with sugar, but:
- Glucose (corn syrup) is used for lower qualities
- Artificial sweetener for diet product
When sugar is replaced by Fructose it is not a jam but a fruit spread*
* eg. St. Dalfour with grape juice

8. JAM AND DIABETICS
It’s not possible to extract the natural fructose from fruits (Diabetics eat the less sweet fruits)
St. Dalfour using grape juice has same amount of sugar as the rest, difference is the type
Jam for diabetics uses natural fructose and artificial sweetener upto 20%, so high fruit content
Diabetics prefer fructose for its low GI
Artificial sweetener leaves after taste
Bonne Maman’s Light and Fruity has less sugar and high fruit content

9. BONNE MAMAN JAM’S ADVANTAGES
World wide know brand
French
Premium quality
Artesanal production method
Top ingredients: only pure fruits not purees

10. BONNE MAMAN TOP QUALITY
Best fruit, no purees
Big fruit pieces
Mix of white and brown sugar for better taste
Little pectin: “soft set” texture
Bright and shiny
Vacuum cooking at lower temperature results in strong fruit taste

11. COMPARISON BONNE MAMAN – ST DALFOUR
Product
• traditional recipe for preserves
• closest recipe to ‘home-made’ style
• industrial invention with no
traditional background -
created solely for export
marketing
• mediocre level of quality in
color and texture
Packaging / Image
• most traditional and familiar
packaging in the world,
associated with ‘French
way of life’
• ‘Laura Ashley’ type décor
developed specifically for
marketing in English-
speaking countries( nothing
French about it)
Label
• No 1 in France, with 35%
market share brand
recognition over 60%
• only sporadically distributed,
market share is virtually zero
Nutritional Information
• The best compromise between
taste, tradition, and nutritional
balance
• Selling point is “no Sugar
added’ - Yet sugar content
is the same as Bonne Maman!
• Higher calorie count than
Bonne Maman (strawberry)

12. BONNE MAMAN STANDS