Key Takeaways
- La Zone Agtech, in partnership with Caisse Desjardins Pierre-Le Gardeur and the City of L'Assomption, has announced the establishment of Ferme Ô Menu and Fermes Boréa in the MRC de L'Assomption.
- Fermes Boréa is developing a sustainable white shrimp aquaculture project using recirculating aquaculture system (RAS) technology, representing approximately $1 million in investment and around ten jobs.
- Ferme Ô Menu, founded by three young agricultural entrepreneurs, operates a hybrid model combining vertical production and shared distribution, already serving over 70 clients across Lanaudière, Laval, and the Laurentians.
- Both companies were supported through the Aide financière Desjardins-Agtech, a strategic funding mechanism designed to help agtech and agricultural businesses establish and scale within the local ecosystem.
- These additions are part of a broader growth momentum for La Zone Agtech, which has recently welcomed several other organizations to its expanding ecosystem.
La Zone Agtech has announced the establishment of two new companies within the MRC de L'Assomption: Ferme Ô Menu and Fermes Boréa. The announcement was made in collaboration with Caisse Desjardins Pierre-Le Gardeur and the City of L'Assomption, and is supported by the Aide financière Desjardins-Agtech — a strategic financial mechanism created to facilitate the integration and growth of technology and agricultural businesses within the local ecosystem.
Fermes Boréa: Local Marine Protein Production
Fermes Boréa is developing a sustainable white shrimp farming project using recirculating aquaculture system (RAS) technology. This approach enables the local production of marine proteins in a controlled environment while recycling water throughout the process.
Project Scope and Economic Impact
The project is expected to create approximately ten jobs, generate around $1 million in investment, and occupy 15,000 square feet of space. Over time, the initiative aims to help establish a shrimp production supply chain in Canada, aligned with food sovereignty objectives and a reduced environmental footprint.
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