Introducing our range of fresh shallots
Our range of fresh shallots is aimed at wholesalers , fruit and vegetable traders and food industries looking for a calibrated, carefully prepared product available in professional volumes. We offer several types of cultivation:
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Conventional : harvested at maturity, selected on size, firmness and dry matter content.
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Untreated post-harvest : to meet the specific needs of distributors requiring a raw product with no post-harvest residue.
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Certified Organic : grown according to organic farming standards, using technical processes that respect the soil and the consumer.
Ideal for the wholesale sale of fresh shallots , our offer adapts to the needs of both specialist distributors and food processing professionals .
Our commitments to hassle-free supply
We guarantee you a smooth and hassle-free agricultural supply , with products delivered directly from our producer partners at producer prices . All our batches are subject to rigorous quality control and are carefully delivered throughout France.
Thanks to volume-based pricing , you can optimize your margins by purchasing at the right time. Our responsive sales department will send you a personalized quote within 48 hours , along with free advice to adapt your sourcing to your logistical and commercial constraints.
As a specialist in garlic, onion and shallot , we provide you with a wide and clear range , designed for the reality on the ground of fresh buyers : structured range, availability checked in real time, and expert support to secure each order.
Overview of the French fresh shallot market: volumes and trade flows
The French market for fresh shallots, an essential condiment in our kitchens, presents specificities and constant developments that require special attention from professionals. National production is between 35,000 and 40,000 tonnes annually, with a notable concentration in Brittany and Pays de la Loire , representing around 80% of French volumes . This domestic supply, although significant, is supplemented by marginal off-season imports to ensure continuous availability, from various countries such as the Netherlands, New Zealand, China and Morocco. France also stands out as a major exporter, selling up to 40% of its production abroad in good years, mainly to Italy and Germany.
Production cycles and consumption dynamics: seasonality and recent developments
French shallot production is around 50,000 tonnes annually , of which around three-quarters are traditional shallots. Brittany remains the main production area, generating nearly 35,000 tonnes per year , with a significant presence in the Loire Valley. The shallot harvest generally takes place in summer, around mid-July , and the product can be stored for several months once dried. Marketing of the new harvest, the early shallot, begins in June-July, sometimes still "semi-dry" or with its green tops, before the season extends until the following spring thanks to cold storage techniques. Red Jersey shallots can thus be stored until April-May of the following year, while the more delicate grey shallots have a shelf life limited to December of the harvest year. At the end of the campaign, when French stocks are dwindling, the market relies on off-season imports, particularly from the Southern Hemisphere, to guarantee a constant supply for traders and distributors.
Concerning demand, shallot consumption has shown an increase in Europe and France over the last decade, particularly during the Covid-19 pandemic when households cooked more. However, a slowdown has recently been observed on the domestic market, influenced by the economic context, pushing consumers to make budgetary choices in favor of less expensive onions. Overall, the French market remains stable but under pressure, with a balance dependent on exports and increased competition from shallots. Average consumption in France is around 400g per person per year , with a slightly lower household penetration rate, signaling a shift towards the less expensive onion. Demand experiences marked seasonal peaks, particularly during the end-of-year holidays and Easter weekend , periods when shallots are highly prized for making sauces and festive dishes. There is also a renewed interest in salads and grilled meats in the summer, as well as in the autumn during the traditional garlic and shallot fairs.
Varietal segmentation: traditional shallot versus shallot
Fundamental botanical and commercial distinction
The French market fundamentally distinguishes the traditional shallot , propagated vegetatively by bulbs, from the échalion , grown from seed and sometimes referred to as "seedling shallot" or "chicken leg". Although the échalion is marketed under the name "shallot", it is botanically attached to the group of onions, unlike the traditional shallot which belongs to the group Allium cepa var. aggregatum . Around three-quarters of the volume of shallots consumed in France remain traditional shallots. National production of traditional shallots, 35,000 to 40,000 tonnes per year, involves around 200 producers , mainly in Brittany and the Loire Valley. The supply of échalions, for its part, comes from some mechanized production and imports, notably from the Netherlands, especially in the off-season. Around fifteen to twenty varieties of seed shallots are marketed, constituting growing competition for the traditional sector.
Varietal typology and organoleptic characteristics
The traditional shallot comes in several types, including the "Jersey" (coppery pink, elongated or semi-long, such as the Jermor, Longor, Mikor varieties) and the gray shallot (smaller, gray skin, very aromatic). The Longor variety is dominant, followed by Jermor (originally from Jersey, "chicken leg" type) and Mikor . The elongated pink shallot of the Jersey type is the most popular in France, combining yield and long shelf life. The échalion, often called "bananeshallot" in English, has a larger and more uniform bulb, without division into cloves. Visually, the distinction is difficult for the uninformed consumer. However, professionals agree on recognizing a finer and more consistent flavor (sweet, slightly spicy) in the traditional shallot, while the échalion, especially the large ones, tends to be closer to the onion, being less fragrant.
Competitive positioning and sector strategies
The traditional shallot retains its supremacy on French shelves, particularly in channels promoting the Brittany/France origin. It benefits from a high-end image among gourmets and many restaurateurs, who seek its taste and intrinsic quality. The shallot, on the other hand, is gaining ground, particularly in industrial and export segments, thanks to its complete mechanization, which significantly reduces production costs and offers higher yields. This allows it to be sold at prices 20 to 30% lower than the planted shallot. Price-sensitive wholesalers and professional buyers, such as collective catering or frozen food manufacturers, are thus turning to these "fake shallots". Faced with this competition, the traditional sector, supported by players such as the Collectif de l'échalote traditionnelle en Bretagne , is working to enforce regulations on the name "échalote" and raise awareness among professional customers about the authenticity of the product. Labelling initiatives, including the existing PGI "Échalote d'Anjou" and the ongoing PGI "Échalote de Bretagne" , aim to guarantee the origin and superior quality, thus ensuring a premium segment for this local product.
Marketing methods: professional packaging and calibration
Packaging formats according to distribution channels
In the wholesale market as well as in distribution, fresh shallots are mainly sold in two forms: loose or packaged . Loose sales are often reserved for medium to large sized calibrated shallots, presented in crates or in bulk on the shelf for retailers. Most of the distribution to the general public is done in pre-weighed packaging, such as 250g or 500g plastic nets for retail, or 1kg or 2.5kg net bags for catering. Wholesalers are moving towards 5kg or 10kg bags , the standard for shipping in Brittany being the traditional 35-50mm caliber long shallot in 5kg nets. Small retail packages, such as cardboard or wooden trays for organic or high-end gray shallots, are also available. Nevertheless, the plastic net remains the most common presentation in supermarkets, often supplemented by the mention of origin and caliber.
A specific form appears at the beginning of the season: the bunched shallot , called "primeur". These young shallots, harvested before they are fully ripe and sold with their green tops, are presented in small tied bunches of around 150g . This seasonal product, available in May-June, is highly prized for its freshness and mild flavor, ideal in salads, and is mainly found in local markets and in the fruit and vegetable sections of high-end stores.
Calibration standards and dimensional requirements
As for sizes, the French market favors medium to large bulbs, while respecting the typical dimensions of the shallot. The majority of traditional shallots sold fall within a range of 20/25mm to 45/50mm in diameter . Standard sizes for the long pink shallot often include the 30-50mm or 35-50mm categories, common in fillets. Bulbs that are too small are less appreciated for their appearance and the difficulty of peeling, while excessive sizes are also not recommended. Indeed, by interprofessional agreement, shallots larger than 55mm in diameter are excluded from marketing due to their increased susceptibility to diseases and poorer shelf life. The French consumer associates the shallot with a relatively small and elongated bulb, and very large bulbs could be likened to onions. Very large calibers (>55mm) are therefore discarded or sold separately, while small calibers (<25mm) are often directed towards replanting or industrial processing.
Quality standards and logistics optimization: professional evaluation criteria
Regulatory quality benchmark and market categories
Fresh shallots intended for trade must meet strict quality standards, defined by the Order of 16/01/2007 . All bulbs, regardless of their category, must be healthy, whole, clean, free from mold, abnormal odor or visible germs at the time of sale. The presence of rot, mildew spots or excessive flexibility are prohibitive. In addition, shallots must be sufficiently dry on the surface to ensure good preservation and prevent fungal growth.
There are two main market categories:
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Category I : includes good quality shallots, consistent with the shape and coloring typical of the variety. Bulbs in this category must be firm, with no trace of a hollow or thickened stem (hard neck), and without abnormal deformation. Slight surface cracks are tolerated if they do not affect storage. In practice, almost all "table" shallots sold in supermarkets or for export are Category I.
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Category II : offers minimal stability but lower quality. These shallots may have more pronounced appearance defects (less typical shape or color, small bruises, shock scars, slight parasite marks). They must nevertheless remain suitable for transport and storage, and are mainly used for less demanding channels (e.g. industry, local sales). An "Extra" category, although not standardized, is sometimes used by certain operators for batches with impeccable presentation.
Technical specifications for calibration and homogeneity
Shallot sizing is determined by the maximum bulb diameter . Standards require a minimum diameter of 15mm (10mm for smaller gray varieties). Uniformity is required in each package: the gap between the smallest and largest bulb must not exceed 20mm for bulbs 20mm or larger , with a reduced tolerance of 10mm for small bulbs. After sorting, shallots are generally quickly packaged in nets or bags to minimize handling. Their relative robustness, due to their dry tunicate, allows them to withstand efficient transport across France and Europe, generally in pallets of bags or well-ventilated packages.
Conservation management and enhancement strategies
Shallots are a fresh product with a long shelf life. Under optimal conditions, they can be stored for several months after harvest without any specific treatment. After an initial drying period of about three weeks post-harvest to reduce humidity and set the peels, the product is kept cool ( 0-4°C to prevent germination ) and dry. Traditional shallots can thus be stored until the following spring (April-May), while gray shallots germinate earlier and are generally stored until December. For the retail trade, the absence of a best before date is common, although some packers add an indicative best before date, based on the end of the marketing season, generally 6 to 9 months after harvest . Traders manage flows via refrigerated storage, gradually removing stocks to spread out supply.
In a context of fierce competition, origin and production method are key differentiating factors. The sector has therefore invested in quality labels: the PGI "Échalote d'Anjou" has protected traditional shallots produced in Maine-et-Loire since 2014, certifying that they come from bulbs planted and harvested manually in their terroir. Building on this success, the Breton collective for traditional shallots has initiated a process to obtain the PGI "Échalote de Bretagne" , with a target of 2027, and is also aiming for a Label Rouge for superior taste quality. These distinctions aim to promote traditional shallots on the market, by reassuring consumers about the French origin and the artisanal production method. In addition to official labels, collective brands such as "Prince de Bretagne" and the systematic mention of French origin strengthen the product's identity. The organic segment, representing around 5% of volumes , is also growing, with producer prices generally firmer than conventional ones.
Pricing analysis and procurement strategies: optimizing purchases in a volatile context
Seasonal evolution of producer and wholesale prices
Shallot prices are subject to seasonal and availability-related variations. At the production stage (Brittany shipping stage), the basic price generally fluctuates between €0.80 and €1.00 per kilo at the start of the campaign, the summer abundance period. At the end of the campaign, when stocks decrease, the producer price tends to firm up, reaching €1.50/kg, or even €1.80-2.00/kg in some years when leaving the refrigerated warehouse. For the 2023-2024 campaign, the traditional long Brittany Category I shallot has increased from €1.2/kg in autumn 2023 to €1.9/kg in spring 2024 .
At the wholesale market level, logistics margins and end-of-season scarcity amplify these prices. RNM surveys indicate that at the Nantes MIN , the average price of Category I long shallots was between €1.6 and €1.8/kg during the summer of 2024, climbing to €2.5/kg at the end of winter and reaching around €3/kg in spring 2025. Other markets, such as Rungis and Lyon, show similar trends, with prices fluctuating between €2 and €3/kg at the wholesale stage at the end of the period. The organic segment is significantly more valuable, reaching, for example, €4-5/kg at Rungis at the end of the 2024-25 season , and even €6.50 to €6.62/kg excluding tax for wholesale organic shallots on certain markets. This price difference reflects sustained demand for this segment, compensating for greater production constraints.
Volatility Factors and Buy Recommendations
Price volatility is a characteristic of the market: years of poor harvests see significant price increases, while overproduction can lead to a fall in prices, making the campaign unprofitable for producers. The kilo can then fall below €1 ex-field in the event of a surplus. The sector therefore remains highly dependent on production fluctuations and competition, whether internal with seed shallots or external with onions for certain uses. Fruit and vegetable traders must therefore carefully monitor these volume and price indicators to adapt their purchases, keeping in mind a well-supplied market but requiring clear segmentation and promotion of authentic French shallots .
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