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1984 |
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Founding of Les Aliments Trans Gras, Inc., in Sainte-Brigitte-des-Saults, Québec, Canada |
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1987 |
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The company relocated to Sherbrooke, Québec, Canada, into facilities accredited by Agriculture Canada |
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1989 |
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Further relocation to Drummondville, Québec, Canada into new facilities of the very first processing plant of pickled meat |
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1991 |
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The company develops its own expertise to begin exportation to Latin America |
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1997 |
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HACCP certification obtained for the meat processing plant and its distribution operations |
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2002 |
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The company expands and innovates with a new fish processing plant, specializing in drying and salting |
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2002 |
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HACCP certification obtained for the fish processing plant |
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2005 |
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The company increases its storage capacity for both plants to more than 100,000 square feet to meet the increased demand
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2009 |
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Addition of a frozen storage capacity of more than 20,000 square feet |
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2013 |
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Death of André Proux, founder and president. |
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