Institut français des productions cidricoles

Managing director

Jean-Louis Benassi


Station cidricole, La Rangée Chesnel
61500 Sées 
Tél. :  02 33 27 56 70


Cider branch (cider, Poiré (type of pear cider), apple juice, Pommeau, Calvados)


Cultivate varieties of technological value while respecting the environment
Select hardy varieties with little alternation.
Privilege low impact cultivation techniques: transfer of organic farming techniques, limit incoming materials.
Limit work time and production costs.
Conserve and optimise the potential of fruits to be processed
Propose harvesting and conservation itineraries for fruits that are best adapted to the various product objectives (cider, Calvados, Pommeau, etc.).
Manage the maturation of fruits to be processed better.
Control processing procedures in order to obtain products that are consistent with chosen organoleptic characteristics
Improve the reliability of specific features through controlled fermentation in mixed flora.
Control the stability of unpasteurised products.
Limit organoleptic changes.
Be attentive to the consumer (health, food safety)
Observe practices and their consequences.
Draft a guide to good hygiene practices.
Better management of effluents.


Expertise and training on request.


Food technology institute (ITAI).




IFPC has a 8 hectare orchard available (apple trees, pear trees), situated in the AOC Calvados area at its cider-making station in Sées (61), as well as a greenhouse of 340 m² enabling plants at the origin of the main cider varieties to be kept, avoiding recontamination by virus diseases.
A laboratory enables simple analysis to be carried out such as tests for starch, firmness, measurement of the refractive index, acidity, and total polyphenols.
The technological hall in Le Rheu (35) enables cider development on a pilot scale, including a sensory evaluation room and a fermentation room.


Scientifical & technical Manager
Managing Director

Other sites

Paris (75)

Numbers of employees


Joint technological unit

Joint technological network

European projects

Scientific partnerships

Inra Angers and INH (varietal selection and improvement), Inra Montpellier and Le Rheu (fermentation, polyphenols), IFV (fermentation, process, GBPH), CTIFL (modes of conduct and phytosanitary protection for orchards), CTCPA (pasteurisation), Actalia (organoleptic deviations).

Project examples

Characteristics of fruits and musts nearing maturity.

Incidence of harvesting conditions on the health quality of fruits and musts.

«PAF» test: predicts the appearance of «framboisé (Zymomonas mobilis).

Conditions for the development of framboisé (Zymomonas mobilis).

Contaminations by spoilage micro-organisms in the workshop.

Cleaning and disinfection procedures.

Gaining of knowledge on the stability of yeasts.

Method of determining the wealth of nutritional elements in must.

Management of fermentation.

Release of the finished product: foam taking test.

Organoleptic value of fermentations in mixed strains.

Effect of oxygen on the endurance of the aromatic strain.

Gaining of knowledge on strains.