Sill, never-ending flavour

1962: SILL was born

1965: First construction: milk processing warehouse

1973: 1st technological turning point: powdered milk

1982: 2nd technological turning point: le packaging UHT

1983: Production diversification: launch of fruit juices and drinks

1987: New diversification: launch of liquid soups

1987: Entry in the Tour de France à la voile (sailing).

1992: 3rd technological turning point: glass jar packaging

1992: Herry Gastronomie (Landivisiau /29) joined Group SILL

1993: Development of the frozen food division with the arrival of the Compagnie Artique (Plabennec /29)

1995: Primel Gastronomie (Plougasnou /29) entered the SILL group

1995: The Sill group introduced a certification procedure to all the separate divisions

1998: LE GALL (Quimper /29) specializing in churned butter and traditional cream joined the SILL Group

1999: creation of a marketing office in Singapore

1999: building of the 1st 60 foot Sill boat

1999: Primel Gastronomie: New portional line doubling production capacities

2001: Development of the ready meals branch with the arrival of DRAGON D’OR (Ars/16)

2004: building of the 2nd 60 foot Sill boat

2006: Sill and Roland Jourdain won the Route du Rhum

2007: Last certification awarded for the whole Group: IFS