Slaughterhouse - Sommet Elevage

 An introduction to the company
SICABA is an acronym for Société d'Intérêt Collectif Agricole de Bourbon l'Archambault
(A SICA is an agricultural cooperative providing specific services to its farmer members)
An organisation for sheep and beef livestock farmers
Abattoir and cutting room (2 boning and cutting rooms: Bourbon l’Archambault & Moulins)
Chairman: M. Daniel CHEMELLE
Managing Director: M. Luc MARY
287 farmer members principally in the Allier département
2015 T/O: 30.1 M€
Representing 4,267 Tonnes of sheep and beef meat
101 employees
3 joint-venture companies:
- The company “Société Bourbonnaise de Transport” (Livestock transport)
- The company “GBGR, Boucherie Bourbonnaise” (butchery) in Vichy,
- The company Hassenforder, (slaughter of livestock & meat sales), its T/O in
2015 25.4 M€, employing a staff of 68

The SICABA story
1963  Establishment of SICABA, its business purpose to slaughter beef cattle, calves,
sheep and pigs and market in the optimum conditions and in all forms the livestock
produced by its farmer members.
1974  Establishment of the 1st beef certified standard “LABEL ROUGE BŒUF de France LE
CHAROLAIS DU BOURBONNAIS N°02/74”, marketed exclusively by SICABA to traditional
butchers.
1990
 Establishment of the sheep certified standard “AGNEAU FERMIER DU
BOURBONNAIS LABEL ROUGE”.
1992  SICABA becomes the first accredited organic meat distributor by the organisation
Qualité France.
1996  Obtains IGP (Protected Geographical Indication-PGI) status for the two certified schemes
“Bœuf Charolais du Bourbonnais” and “Agneau Fermier du Bourbonnais”.
 SICABA is specialised in producing meat to official certified production scheme
standards such as Red Label, PGI and Organic
Breakdown of livestock slaughter by certified scheme for 2015
*OQS = Official Quality Standard

Varied range of clients
Breakdown of SICABA’s turnover for 2015