At the beginning….of Bleu-Blanc-Cœur ! Let’s stay modest!
If we leaf through the pages of this great and beautiful adventure, it begins with the thoughts of a French breeder about butter.
Jean-Pierre PASQUET, breeder’s son, grandson of breeder, great grandson of breeder, dairy farmer himself, had a long family tradition of making butter, and about its assets, let’s say he was kind of butter specialist!
n the early 2000s, he pointed out, to an agricultural engineer, Pierre WEILL, who was passing by, that spring butter has a little something extra, a flavor, a tenderness that he does not find with winter butter, when fodder feeds the herds. As if, in fine weather, the butter was the reflection of the happiness of the cows, happy to find their pastures!
It doesn’t take more for the two friends to embark on the search for a solution that will restore the quality of spring butter all year round.
They highlight the role of omega-3, present in grass, alfafa, linseed, in the taste and nutritional quality of milk and also in the health of cattle.
Pierre WEILL, then suggests supplementing animal feed with flax, field beans, lupine…rich in omega-3. In addition to cows and dairy products, it ‘s all animal production, that will be improved: eggs, meats!
From clinical studies to clinical studies, it becomes obvious, that beyond the taste aspect, human health also benefits from this, intake of omega-3, for which our diet is deficient.
To obtain more profitability, agriculture has favored, to feed animals, some crops(such as corn, soybeans), more productive, but less balanced. As consequence, the food (milk, eggs, meat) became less qualitative food, too rich in Oemga-6 fatty acids , leading to human health repercussions (increase in cardiovascular disease, cancer, diabetes, obesity, etc…).
The two friends are therefore the bearers of a good news for Dr.Bernard SCHMITT, a nutritionist, who joins them. The Bleu-Blanc-Coeur organization, which campaigns for an agriculture preserving the food chain, the human and animal health, thus saw the light of day in the early 2000s, with 3 co-chairman: an agronomist, a breeder and a doctor. All this thanks to a small knob of butter!
More and more breeders, producers, distributors, but also doctors, scientists, researchers, in France but also in Belgium, in Switzerland, Italy, Israel, Japan, Hungary, Indonesia, Korea…. They decided commit for a better nutrition and act with Bleu-Blanc-Coeur, which, day by day grow a strong international healthy movment!.