This state-of-the-art, 52,000 ft2 factory is the result of several years of research by Groupe Paquette. It was designed to meet the HACCP (Hazard Analysis Critical Control Points) international standards.

Beign largely automated, the factory will allow the client to quadruple its production and market over 300 vaccum frozen meat products.

The ground floor is entirely dedicated to production, whereas the second floor contains laboratories, a staff room and administrative offices.

This factory, located in Henryville, will allow Viandes Paquette to export its products to the United States.
Architect
Michel Pérusse
Total area
52,000 sq. ft.
Year
2008 - 2009
Costs
$12,000,000
Duration
10 months
Photo credit
LEM