Why choose Bulbiverse for your fresh shallot supply?
1. Complete short circuit – from the field to your receiving dock
At Bulbiverse, shallots are produced, harvested, and packaged directly by our market gardening partners, without any intermediaries. You benefit from perfectly stable producer prices and rigorous quality control (size, dry matter content, health status, batch consistency).
2. Optimized B2B logistics for ultra-fresh products
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Real-time inventory: Daily availability updates. During peak season, it is recommended to pre-order your quantities 4 to 8 weeks in advance to secure your harvest schedule.
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Custom packaging: wooden crates, Girsac, pallet, IFCO or bulk pallets – we adapt the format to your supply chain to avoid compaction and heating.
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Flexible Incoterms: DAP or FCA of your choice; possibility of dedicated truck charter or refrigerated groupage.
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Proactive monitoring: continuous tracking (geolocation + temperature recorder) provided by our teams.
3. Technical expertise in alliums
Bulbiverse offers its expertise to greengrocers, retailers, and processors. Our team supports you with:
- the varietal choice according to your markets
- mastery of short-term storage (hygrometry/ventilation management and prevention of post-harvest pathogens).
4. Guarantees & customer reviews
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Google Rating: 5/5
Freshness, responsiveness and traceability are the most cited points.
How to order from Bulbiverse?
Request your personalized quote today – response within 48 hours for a batch of fresh shallots:
Wholesale account opening in less than 24 hours, with no activation fees, and a customized quote tailored to your volumes.
French fresh shallot market: strategic analysis for producers
The French fresh shallot market represents a significant annual production, fluctuating between 35,000 and 40,000 tonnes , the vast majority of which, around 80%, is concentrated in Brittany and the Pays de la Loire region. Historically, this national supply has long been sufficient to cover domestic needs, with imports being limited to off-season supplements. Nevertheless, depending on the period, France imports shallots, particularly from the Netherlands, New Zealand, China, Vietnam, Turkey, Egypt, Morocco, Tunisia, Tasmania and Canada, to compensate for local production deficits. At the same time, our exports are robust, sometimes reaching up to 40% of national production in good years, mainly to Italy and Germany, but also to the United Kingdom, Spain, Benelux and the United States, with a high concentration of shipments during the harvest period from June to September.
Shallot consumption has grown significantly in France over the past decade, driven in particular by the Covid period when households cooked more. However, a recent slowdown in the domestic market has been observed since 2023, linked to the current economic context, with consumers turning to more affordable alternatives such as onions. Despite this tension, the French fresh shallot market remains generally stable, its balance being strongly influenced by exports and increased competition from seed products. The sector was even declared to be in a cyclical crisis situation at the end of the 2023-2024 campaign by FranceAgriMer due to unresponsive national demand despite abundant supply and price drops.
Varietal typology: traditional shallot versus shallot
The French market makes a fundamental distinction between the traditional shallot, propagated vegetatively by bulbs, and the shallot, grown from seed and sometimes improperly called "seedling shallot" or "chicken leg". It is crucial to note that the true shallot belongs to the group Allium cepa var. aggregatum , while the shallot is attached to the group of onions (Allium cepa var. cepa). Although seed companies have introduced elongated hybrid varieties grown from seed since the early 2000s, almost three-quarters of the volume of shallots consumed in France are still traditional planted shallots, the remaining quarter being shallots. This production of traditional shallots, around 35,000 to 40,000 tonnes annually, is carried out by some 200 producers , mainly in Brittany and the Loire Valley. The supply of shallots, on the other hand, comes from mechanized production, often outside Brittany, and from imports, particularly from the Netherlands, and constitutes significant competition for the traditional sector.
Technical reference varieties
In terms of varieties, the traditional shallot is mainly divided into two types: the pink "Jersey" type shallot (such as the Jermor, Longor, Mikor varieties), characterized by its coppery, elongated or semi-long bulb, its good storage life and its yield, and the gray shallot, smaller, with gray skin, very aromatic but with limited storage life. The pink elongated Jersey is the flagship variety in France. The échalion, often called "bananeshallot" in English, has a generally larger and more uniform bulb, without division into cloves. While the visual differentiation can be subtle for the uninformed consumer, professionals agree on recognizing a finer and more consistent flavor (sweet, slightly spicy) in the traditional shallot, while the échalion, especially the large size, is closer to the onion and less fragrant.
Competitive positioning and economic challenges
The traditional shallot maintains its dominance on the shelves in France, particularly where the Brittany or French origin is valued. It enjoys a high-end image among gourmets and restaurateurs, who appreciate its taste and intrinsic quality. However, the shallot is growing, particularly in industrial and export segments, thanks to production costs that are 20 to 30% lower due to its complete mechanization, contrasting with the 300 hours of manual labor per hectare required for the traditional shallot. This price competitiveness is pushing cost-sensitive wholesalers and professional buyers, such as catering or industrialists, to turn to shallots. The traditional sector is thus seeing its sales stagnate, with market growth being captured by seeded shallots. Traditional shallot stakeholders, including the Collectif de l'échalote traditionnelle en Bretagne, are actively working to defend their product, enforce regulations on the "shallot" designation, and raise awareness among professionals about the distinction of authentic shallots. They are also committed to labeling initiatives to guarantee origin and superior quality, aiming to preserve this premium and "high-end" segment.
Packaging and commercial formats
In the wholesale and distribution market, fresh shallots are mainly sold in bulk or in various packaging forms. Medium to large sized shallots are frequently offered in bulk, particularly in crates or on stalls, allowing for sale by weight. For large-scale distribution, pre-weighed packaging is the norm: 250g or 500g plastic nets for retail, 1kg or 2.5kg net bags for catering, or even 5kg or 10kg bags for wholesalers. These formats protect the product while ensuring its breathability. The standard for shipping in Brittany is the traditional 35-50mm long shallot in 5kg nets . Smaller retail packages, such as cardboard or wooden trays, are also available for high-end organic or gray shallots, although plastic nets remain the most common in supermarkets, often with an indication of the origin and size.
Early shallots and seasonal marketing
A specific and very popular form at the beginning of the season is the bunched shallot, or "primeur". These young shallots, harvested before they are fully ripe with their green tops, are sold in small tied bunches (around 150 g) from May-June. Their freshness and mild flavor in salads make them a popular seasonal product, found mainly in local markets and in the produce sections of high-end stores.
Professional calibration standards
Regarding size, the French market favors medium to large bulbs, in the typical dimensions of shallots. The majority of traditional shallots are between 20/25 mm and 45/50 mm in diameter. Standard sizes for long pink shallots are often 30-50 mm or 35-50 mm. A size that is too small is less visually appealing and more tedious to peel. Conversely, shallots larger than 55 mm in diameter are prohibited from sale by inter-professional agreement, as they are more susceptible to disease and have a poorer shelf life, and could be mistaken for onions by the consumer. Very large, healthy sizes (40-50 mm) are particularly prized because they are easier to cook and suitable for catering. Small sizes (<25 mm) are often intended for replanting or industrial processing.
Optimized distribution formats
Traders primarily favor the 5kg net as the standard packaging for shallots, which facilitates handling and meets the purchasing volumes of wholesalers and professionals. Wholesale markets confirm this trend with regular quotations for these formats. Beyond the 5kg standard, 500g nets are also in demand for specialized retail sales, while bulk packaging remains popular with processors and restaurateurs for larger volumes. Big bag formats from 4kg to 25kg meet the needs of the food industry.
In terms of morphological shapes, the semi-long shallot is the most widely grown in France, offering an intense flavor and versatility of use. The traditional long shallot, earlier in maturity, occupies a place of choice for its premium quality, with a standard size of 35-50mm in 5kg fillets . Although less widespread, the round shallot is aimed at specific niches, appreciated for its white flesh and mild aroma.
Quality standards and post-harvest management
Quality is a fundamental pillar for fresh shallots. They must be healthy, whole, clean, free of mold, abnormal odor, and visible germs at the time of sale. Good surface dryness is crucial for optimal preservation. A distinction is made between Class I, which represents table shallots sold in supermarkets or for export, characterized by good quality, a typical shape and color, and firmness without major defects. Class II, of lower quality but suitable for transport and preservation, is used for less demanding circuits or for industry. An Extra class, not standardized, is sometimes highlighted for batches of impeccable presentation. Calibration is rigorous, with a minimum diameter of 15 mm (10 mm for gray shallots) and homogeneity required in each package. Bulbs larger than 55 mm are excluded from the market due to health risks and consumer perception.
Conservation and storage techniques
Shallots are recognized as a fresh product with a long shelf life. After harvesting, an initial drying process of approximately 3 weeks is carried out to reduce humidity and set the peels. Storage is then carried out in a cool (0-4°C) and dry place to prevent germination, allowing traditional shallots to be preserved until the following spring (April-May). Grey shallots, which are more fragile, have a more limited shelf life, lasting until December. Traders manage these flows through refrigeration, adjusting the output from cold rooms according to demand.
Commercial valuation and certifications
In a competitive market, origin and production method are strong arguments. The PGI "Échalote d'Anjou" , in place since 2014, certifies the authenticity of traditional shallots from bulbs planted and harvested manually in Maine-et-Loire. Building on this success, the Breton collective of traditional shallots has initiated a process to obtain the PGI "Échalote de Bretagne", an outcome hoped for by 2027, also aiming for a Label Rouge for superior taste quality. These labels are essential to promote the traditional French shallot, guarantee its origin and its artisanal production method. Collective brands such as "Prince de Bretagne" and the systematic mention of the French origin, as well as "Échalote traditionnelle" stickers, also contribute to differentiation. The organic segment, representing around 5% of volumes , is also a promising outlet with firmer producer prices.
Organic segment and premium valuation
French organic shallots enjoy exceptional value on the professional market, with gross prices ranging between €6.50 and €6.62/kg excluding VAT , more than double conventional prices. This value compensates for the production constraints in organic farming, and availability is ensured by approximately 17% of the surface area in organic plants.
Price analysis and seasonality
Shallot prices are naturally subject to seasonality and availability. At the start of the season, producer prices are typically around €0.80 to €1.00/kg , but can reach €1.50/kg, or even €1.80-2.00/kg at the end of the season when stocks decrease. On wholesale markets, prices are amplified by logistics margins and scarcity, with RNM surveys indicating average prices for Category I long shallots of €1.6-1.8/kg in summer , climbing to €2.5/kg in late winter and up to €3/kg in spring. The organic segment is distinguished by higher prices, reaching €4-5/kg at Rungis at the end of the season. Price volatility is a constant, with years of poor harvests leading to price increases and surpluses leading to price drops that can cause difficulties for producers.
Sourcing strategies for traders
As fruit and vegetable wholesalers and traders, it is imperative to carefully monitor these volume and price indicators to adapt your purchasing strategies. The shallot market, although well supplied and experiencing moderate growth, requires increased vigilance regarding product segmentation. Promoting authentic traditional French shallots, particularly through quality labels such as PGIs, represents a major opportunity to differentiate yourself and meet increasingly demanding demands in terms of traceability, taste quality, and origin. Prioritizing certified traditional shallots, varieties such as Longor and Jermor , and 5kg net packaging for your wholesale customers, while highlighting the origin and traditional production method, will allow you to capitalize on the added value of this noble product. Offering fresh shallots directly post-harvest also represents a significant differentiation on the market.
