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During a visit at the International Food Show in Paris, the founders discovered the concept of semi-dried tomatoes. The idea is simple: partially dry the tomato and season it to improve its organoleptic qualities and preserve it for a longer period of time. The South West of France was the best location to establish the production site. The climate, the lifestyle and the mindset of the locals whose values were commonly shared with the founders, and particularly in Agen, the heart of Lot et Garonne, famous for its gourmet dried prunes...and its tomatoes, recognized as amongst the best in France.

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