Agrifood

Martell & Co., a subsidiary of Pernod Ricard Group, commissioned SNC-Lavalin Agro to build 4 storehouses for the aging of eau de vie. The two cask storehouses, one 1870 m² and the other 1500 m² in area, were designed to hold 24 150 hl and 19 250 hl of eau de vie respectively. The two barrel storehouses, each 1700 m² in area, were designed to hold 26 520 hl of eau de vie. As the facility was classified under EU Sevesco regulations (low risk), it was necessary to enhance fire protection capability as follows:

• Buildings fitted with 4-hour firewalls supported by 4-hour, fire-rated stable framework
• All building access points fitted with fire doors
• Buildings equipped with automated foam sprinkler systems
• Sprinkler wastewater and/or leaked product collector system fitted with siphon valves to ensure evacuation of water and retention of alcohol
• Buffer tanks fitted with explosion vents

Client: Martell & Co.
Country: France  

SNC-Lavalin Agro was commissioned by Malteurop, the world's leading producer of malt, to build a 100 000-tonne malting plant at Kyiv. SNC Lavalin Agro personnel endeavoured to preserve a maximum of existing installations, notably a 25 000-tonne silo, prior to pursuing construction of the new facility. The company also sought to guarantee optimal conditions for the construction of a 50 000-tonne silo for use by Desnagrain, a Ukrainian subsidiary of Champagne Céréales. The object was to provide for the setup of a Champagne-Maïs facility and the construction of a biomass-fuelled cogeneration plant. The longstanding relationship with Malteurop dates back to the creation by SNC-Lavalin Agro-several years ago at Vitry le-François in France's Marne region-of the largest malting plant in Europe.

Client: Malteurop
Country: Ukraine

SNC-Lavalin Agro was awarded an engineering, construction and management contract relating to a 15 000 m² complex which included a cheese producing plant, spray tower for cheese by products, as well as all material and equipment entering into the production and distribution of energy and liquids (steam/electricity/compressed air/cold production, etc.). The company also assisted in setting up the industrial process and devised the wrapping/packaging/ storage process. Using cow\'s milk, the facility annually produces 30 000 tonnes of mozzarella cheese destined for industry.

Client: Eurial
Country: France

BIGARD commissioned SNC-Lavalin Agro to construct a new beef processing and meat cutting facility on the company's site at Feignies. The facility comprised a livestock handling building, an abattoir, a cold storage unit, a meat cutting room and a treatment plant. Company teams assured the complete engineering of exterior works, the building and utilities.
 
Client: Bigard
Country: France

Within the framework of the construction of a new head office set among the vineyards outside Reims, Piper & Charles Heidsieck Champagne commissioned SNC‑Lavalin Agro with management assistance relating to the entire project, complete work package project management, as well as scheduling, construction management and coordination of the building site.

Architect: Jacques Ferrier
Client: Piper & Charles Heidsieck
Country: France

Soufflet Group commissioned SNC-Lavalin with the construction of a new malting plant at Nogent-sur-Seine. The plant features a production capacity of 550 tonnes of malt a day for a total of 165 000 tonnes of malt a year. Soufflet Group is the No 1 producer of malt in Europe, and No 2 producer in the world.

The new facility, the largest in Europe, has been fitted with the latest technological advances, enabling the group to bolster its position in the international marketplace.

SNC-Lavalin has worked alongside Soufflet Group for a number of years, not only at Nogent-sur-Seine, but also internationally in Russia, at Griazy, where the group was involved in the construction of a seed station.

Customer : Soufflet  Group
Country : France
Architect : AENA

Varennes Dairy commissioned SNC-Lavalin Agro with the expansion and restructuring of the company’s production facility at Varennes-sur-Fouzon.

The project involved demolishing an old cheese factory, erecting three new buildings with an aggregate surface area of 3500 m², and constructing a 420 m² utility room facility.

SNC-Lavalin Agro engineered all exterior, building and utilities operations.

Customer : Varennes Dairy
Country : France
Architect : BODREAU Architecture

Paul Prédault commissioned SNC-Lavalin Agro with the expansion of the company's plant at Goussainville with a view to grouping together production facilities formerly spread out in three separate locations.

The new installations are dedicated to the production of 25 000 tonnes a year of cooked ham marketed mainly under the Le Foué banner.
SNC-Lavalin oversaw complete project management.

Customer : Paul Prédault
Country : France

DANONE commissioned SNC-Lavalin Agro, in the capacity of prime contractor, with the restructuring of the company’s production facilities at Ferrières-en-Bray (76). The project entailed the construction of a 2700 m² raw materials storage facility, a 1400 m² installation to house offices and utility rooms, and a company cafeteria.

Customer : Danone
Country : France