Press releases
2003
Le Devoir - Vinaigre de grand-mère - March 2003
2002
Clic la vie - Tomber dans la pomme... - September-October 2002
Guide Ressources - Du vinaigre en savon - April 2002
2001
La Presse - Pommiers nains, pommes techno et vinaigre de cidre - 20 August 2001
2000
Plaisirs de Vivre - Grand cru - 2000
Guide de Voyage Ulysse - Balades gourmandes autour de Montréal, Verger Pierre Gingras, Édition 2000
Guide Ressources (publicité de Verger Pierre Gingras) - Le véritable vinaigre de cidre de fabrication artisanale du Verger Pierre Gingras est maintenant disponible en capsules - November 2000
Le Guide Officiel du Voyage de groupe 2000-2001, Rendez-vous à Montréal (publicité de Verger Pierre Gingras) - Venez visiter la Vinaigrerie artisanale Verger Pierre Gingras - October 2000
Le Guide Officiel du Voyage de groupe 2000-2001, Rendez-vous à Montréal (publicité de Tourisme-Montréal) - Véritable témoin du dynamisme montérégien - October 2000
1999
Cider vinegar has been around for centuries. Rich in a variety
of minerals, it's said to cleanse the system and help alleviate
digestive problems, ulcers and arthritis.
Financial Post - A core business - May 24, 1999
Unlike some industrially produced vinegars, which can be processed
in 48 hours and may contain colourings and chemical preservatives,
Mr. Gingras' product is entirely natural and ages in open casks
under rigidly controlled climatic conditions for about a year.
That gives it a distinct taste and therapeutic properties much
sought by clients of health-food stores.
“ The key is the natural enzymes that develop during fermentation.
If you take it out too early, the enzymes don't form. If you take
it out too late, they're destroyed. You can make vinegar faster,
but it will be more bitter and won't have the same therapeutic
value.”
The Gazette - New venture ages well. Family-run business finds success turning apples into cider vinegar - May 24, 1999
La Terre de Chez-Nous (publicité de la Société du Crédit Agricole) - Le financement de l'innovation dans l'agro-alimentaire, c'est pas évident! - September 30 to October 6, 1999
Journal Vert - Du vinaigre attirant - Summer 1999
Le Monde Alimentaire - Coup de foudre pour le vinaigre de cidre! - July-August 1999
Le Bel Âge - Il y a vinaigre et vinaigre - July-August 1999
Les anciens qualifiaient le vinaigre de cidre d'élixir
de jeunesse. Les gens fabriquaient leur propre vinaigre de cidre
pour nettoyer, conserver les aliments, désinfecter et aussi
en boire tous les jours à petite dose.
Le Journal de Montréal - Le vinaigre de cidre de Pierre Gingras est apprécié jusqu'en Asie - July 17, 1999
Richelieu Agricole - La plus grande vinaigrerie artisanale du monde - June 19, 1999
La recette Gingras a l'avantage d'entretenir la vie des enzymes
qui jouent un grand rôle dans les processus physiologiques
humains.
Le Courrier de St-Hyacinthe - Inauguration de la Vinaigrerie Pierre Gingras - June 9, 1999
Le vinaigre de cidre du Verger Pierre Gingras est un vrai vinaigre
de fabrication artisanale. Après avoir fermenté
plusieurs mois dans des barils de chêne avec la « mère
du vinaigre », il est soutiré selon une méthode
française. Ce procédé traditionnel, dit à
« l'ancienne », nous donne un vinaigre de cidre qui conserve tout
son arôme, sa couleur et ses valeurs nutritionnelles.
Lumière - Un vinaigre de cidre artisanal - May 1999
Le Journal du Bel Âge - Vinaigres de fabrication artisanale - May 1999
La Voix de l'Est - Pierre Gingras inaugure la plus grande cidrerie artisanale au monde - May 30, 1999
Le vinaigre de cidre Pierre Gingras conserve toutes les vertus
de la pomme, ce fruit dont les anciens disaient : « Une pomme
par jour garde le docteur au loin pour toujours ». Aux qualités
du fruit lui-même s'ajoutent celles qui sont spécifiques
au vinaigre comme son pouvoir aseptisant, cicatrisant, désinfectant
et dévoreur de graisses.
Gazette Officielle des Thérapeutes - La plus grande vinaigrerie artisanale au monde - May-June 1999
Le Courrier - La Vinaigrerie Pierre Gingras part à la conquête de nouveaux marchés - April 28, 1999
Journal de Chambly - Des odeurs de vinaigre dans des tonneaux d'Europe pour séduire l'Asie - March 30, 1999
Le vinaigre de cidre Pierre Gingras conserve toutes les vertus
de la pomme, ce fruit dont les anciens disaient : «Une pomme par
jour garde le docteur au loin pour toujours». Aux qualités
du fruit lui-même s'ajoutent celles qui sont spécifiques
au vinaigre comme son pouvoir aseptisant, cicatrisant, désinfectant
et dévoreur de graisses.
La Voix de l'Est - Une panoplie de vertus - March 22, 1999
Dans le cas de vinaigreries industrielles, la fermentation du
produit est beaucoup plus courte (deux semaines au lieu d'un an)
et les barils utilisés sont en acier inoxydable ou en nylon,
ce qui donne un autre goût au vinaigre. Chez les adeptes
convaincus d'aliments et de produits naturels, le vinaigre de
cidre artisanal est reconnu pour de nombreux bienfaits.
La Voix de l'Est - Quand on attire l'Asie avec du vinaigre - March 22, 1999
Le Journal de Montréal - Pomme en l'air - October 5, 1996
1996
Femme d'Aujourd'hui - Pour la santé et le goût - March 12, 1999
1993
La Voix de l'Est - Tout Rougemont mobilisé pour le Festival de la pomme - August 6, 1993
Le Journal de Montréal - Vivre sa vinaigrette - May 1st, 1993
L'Écho Montérégien - La vinaigrerie du verger Pierre Gingras remporte deux importants prix et le virage touristique sourit au Verger Pierre Gingras - March 14, 1993
Le Plus - Deux prix touristiques pour Rougemont - March 14, 1993
1992
La Presse - Se faire chanter la pomme - November 26, 1992
L'Écho Montérégien - Le fruit de la tentation et ses vertus - October 4, 1992
La Presse - Sur le chemin des pommes - September 30, 1992
La Presse - Le retour des vinaigres - September 23, 1992
Le Plus - Le vinaigre de cidre : un élixir de jeunesse? - March 29, 1992
The Gazette - Glass of vinegar a day. Rougemont vinaigrerie transforms apples into medicinal nectar -September 16, 1992
2003
Radio station: Minnesota Public Radio
Host: Lynne Rossetto Kasper for the Splendid Table Show
Interview on November 22, 2003 with Ari Weinzweig, founding partner of the renowned gourmet store Zingerman's located in Ann Arbor, Michigan and author of Zingerman's Guide to Good Eating
Listen the interview (Real Audio)
Source: www.splendidtable.org
2002
Radio station : Radio-Canada International (RCI)
Host: Lyne-Françoise Pelletier (French interview) for Le sens des affaires show
Host: David Blair (English interview) for Business Sense show
Participation of Pierre Gingras (French interview) and Jacques Vallée (English interview) in a weekly show that takes an in-depth look at Canadian companies that are making their mark in the global economy.
French interview > Format : MP3 (11 M) or Window’s media audio (3 M)
English interview > Format : MP3 (11 M) or Window’s media audio (3 M)
2002
Broadcast station CIBL
Host: Carl Witchel
Several participations of Pierre Gingras in a show "Omnivore en vacances" that which discuss topics on balanced diet.
Format : MP3 (17 M) or Window’s media audio (18 M)
2000
Broadcast station CJMS Country
Host: Rolland Lauzon, naturopath
Several participations of Pierre Gingras in a show that discuss topics on balanced diet.
1997
Broadcast station CKVL
Host: Myriam Villiard, naturopath
Several participations of Pierre Gingras in a show on health.
1996
Broadcast station CKVL
Host: Manon Derocher, naturopath
Pierre Gingras' participation in a phone-in show "La santé dans votre assiette" ("Health in your plate") that discuss topics on foods with high nutritional value and on the therapeutic virtues of artisanal cider vinegar.
1995
Broadcast station CKVL
Host: Johanne Verdon, naturopath and author
Pierre Gingras' participation in a show promoting natural products. Johanne Verdon is owner of natural products boutiques and she also makes skin health products.
Broadcast station CKVL
Host: Philippe Molley, reputable chef
Pierre Gingras' participation in a show discussing the use of cider vinegar in cooking.
1993
Broadcast station CKAC
Host: Suzanne Lévesque
Pierre Gingras' participation in a variety show.
1992
Broadcast station CKVL
Host: Anne Marie Chalifoux, naturopath and astrologist
First interview of Pierre Gingras on the making of artisanal cider vinegar at this radio station.
Broadcast station CKAC
Host: Anne Marie Chalifoux, naturopath and astrologist
Second interview of Pierre Gingras on the making of artisanal cider vinegar at this radio station.
Regional broadcast station
Host: Manon Derocher, naturopath
Pierre Gingras’ participation in a phone-in show discussing food consumption as well as the therapeutic virtues of the artisanal cider vinegar.
1997
Television station: Télé-Québec, Montreal
Host: Daniel Pinard, culinary columnist and author
Pierre Gingras' participation to the program "Les Pinardises" that discuss topics on food products with a rural flavor. The interview, made inside the vinegar factory in Rougemont, was on the unique characteristics of the factory and on the superior quality of the product. This program has been reran several times.
Television stations: TQS, TVA, Radio-Canada and several community service TV stations
Each year during the fall season, these TV stations are reporting on-site from the vinegar factory or from the orchard.
1994
Television station: Radio-Canada, Montreal
Host: Suzanne Lévesque
Pierre Gingras' participation to a variety morning program. Live interview from the orchard during its blossoming period.
March 2003
trade show Manger Santé (Eat Healthy) at the Montreal Convention Center
Another great opportunity of promoting the use of the artisanal cider vinegar in our daily life.
October 2002
Natural Products Expo East, Washington DC
July 2002
Summer Fancy Food and Confection Show, New York
Participation within the Government of Canada site
April 2002
Fleurs et jardins, Montréal
Participation within Agriculture, Pêcheries, Alimentation Québec (Agriculture and Agri-Food Quebec department)
October 2001
Natural Products Expo East, Washington DC
March 1999
Foodex Japon - The 24th International Food and Beverage Exhibition
Since 1999
All Expo Manger Santé shows of Montreal and Quebec City
The Exposition agricole et alimentaire of Saint-Hyacinthe, Quebec
The most significant events in Mr. Gingras development and corporate expansion
1976
Acquisition of 50% of the family farm at 22 years old to establish a pigsty, which he will operate until 1992. The farm is also used for the field crops such as the corn-grain and various other cereal cultures.
1981
Purchase of the remaining 50% of the paternal enterprise except the retail sales operations.
1985
Acquisition of the paternal retail sale business located at the Jean-Talon Market of Montreal, which is in operation seven days a week.
1988
The company is the 1st prizewinner of a contest organized by the City of Montreal putting in competition the 185 merchants present on one of the four public markets. The evaluation criteria were the following elements:
- The quality of the products marketed
- Presentation of the owner
- Knowledge of the employees
- The cleanliness of the stall
1989
Beginning of the operations of production of the cider vinegar with two oak barrels. This number will be substantially increased during following years: 12 in 1990, 48 in 1992, 96 in 1993, 250 in 1994, for finally reaching the number of 500 barrels in 1995.
At the same time, and until 1998, development and research works were held to refine the production process of the cider vinegar in order to obtain a literally unique product in the world.
1991
Opening of the agro-tourist complex allowing to diversify the activities of the company allowing, among other things, to explain the therapeutic virtues of the real handcrafted cider vinegar. During the first year, nearly 2000 visitors were welcomed.
1992
Incorporation of the company Verger Pierre Gingras that rents the orchard, the tourist installations and the vinegar factory from the investment trust company of Mr. Gingras. As from this year and during the next two years, Mr Gingras gets involved in his community and assumes successively the following responsibilities:
- President of the Chamber of Commerce of Rougemont
- President of the Center of Interpretation of Apple
- President of the tourist office Rougemont-Rouville
- President of the Festival of Apple
1993
The company is member elect of two great prices of tourism québécois for the area of Montérégie of the Ministry for Tourism of Quebec, that is to say:
1995
Enlarging of the warehouse and reorganization of the vinegar factory. Mr. Gingras takes part, with naturopaths, in televisual and radiophonic programs to make known the preventive and therapeutic virtues of his cider vinegar.
1995
Construction of a new vinegar factory in order to place the 500 oak barrels being used for production of the cider vinegar. By the same occasion, the company proceeds to a new enlarging of the warehouse.
1996
Investment for the improvement of the installations dedicated to the tourist activities.
1997
Significant increase in the number of visitors to reach 40,000.
1998
Development of an expansion project of scale, which will culminate by the construction of an artisanal vinegar factory unique in the world capable of an annual output of a million liter. A new ultra modern building (with controlled temperature, pressure, moisture and ventilation) was built and 36 oak vats of a capacity of 5,000 liters each were installed.
1999
Participation of the company in the New Exporters Training and Consulting Program (NEXPRO) of the Business Development Bank of Canada and in the AgFITT program organized by the Quebec Agri-Food Export Club.
First step in export of the company in the marketing of its products in Japan.
2000
Introduction of two new products: cider vinegar in capsule and, of balsamic type.
2001
Introduction of two other new products: the dermatological health soap containing natural cider vinegar and palmarosa and, the energy drink Perform+ with natural cider vinegar, apple juice and cranberry.
End of the attempt at marketing in Japan. Beginning of the study of the American market and complete reorganization of the export process.
2002
Beginning of marketing the products in France and in the United States of America.
2003
From March to May 2003, the stall of the Jean-Talon Food Market offered the maple products in a very new setting. This friendly environment was created by Amélie Gingras.
