CREATE A CABIN set to create a storm at Pig & Poultry Fair
Anglo-French company makes it simpler for UK farmers to shift to making and selling their own produce.
Making the transition from farming to creating and selling your own farm produce is about to become considerably cheaper, easier and less stressful thanks to an Anglo-French company that has created a process that effectively builds “a barn within a barn”. CREATE A CABIN has led a revolution in French farming by rapidly installing food-safe, highly flexible, and technically sophisticated food preparation rooms, without the need for planning permission.
CREATE A CABIN’s high quality, custom-made, modular building shells are constructed quickly and cheaply for poultry abattoirs, meat packers, sausage makers, farm shops, jam kitchens, fish smokers and many more, allowing farmers to control one more link in the food production chain, as well as adding value to their product and thus commanding a higher price.
The made-to-measure steel panel buildings ranging in size from 20m² to 150m² are delivered within 4 weeks of order. The farm team, lead by CREATE A CABIN’s technician then construct it with purpose built windows, doors, partitions and inbuilt insulation. The client finally connects and installs power and water, plus additional internal finish to suit a specific processing task. This removes three issues that are often associated with creating new agricultural or food processing facilities, cost, red tape and time delays. Planning permission is not required when erected under an existing structure.
CREATE A CABIN’s Sebastien Dont says “The farm shops dotted across the land show that forward-thinking farmers have moved from simply growing produce to rearing livestock to adding value and selling the end product, often direct to the consumer. We can make this simpler by avoiding the health, hygiene, planning and regulatory challenges that conspire to make this leap challenging. Issues such as food traceability and the economic downturn have driven greater consumer commitment to buying locally sourced food, so we think this is a great – and growing – opportunity.” Visit the team on Stand 426 to discuss options.