{"id":7900,"date":"2017-04-19T15:43:00","date_gmt":"2017-04-19T13:43:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=7900"},"modified":"2022-05-03T15:49:25","modified_gmt":"2022-05-03T13:49:25","slug":"une-situation-inquietante-si-ce-nest-grave","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-situation-inquietante-si-ce-nest-grave\/","title":{"rendered":"\u00ab\u2009Une situation inqui\u00e9tante, si ce n\u2019est grave\u2009\u00bb"},"content":{"rendered":"\n<p><strong>A l\u2019occasion des assises annuelles de l\u2019Association valaisanne des artisans boulangers-p\u00e2tissiers-confiseurs, son pr\u00e9sident Albert Michellod a fait part de ses inqui\u00e9tudes concernant la branche.<\/strong><\/p>\n\n\n\n<p>\u00ab\u2009Une boulangerie se ferme par semaine dans notre pays. C\u2019est vraiment choquant\u2009! Au d\u00e9but des ann\u00e9es huitante, on en trouvait encore 4600, contre environ 1550 de nos jours. En trente ans, ce sont donc les 2\/3 qui ont disparu\u2009\u00bb, a rappel\u00e9 Albert Michellod, dans son rapport pr\u00e9sidentiel, le 30\u202fmars \u00e0 Leytron (VS).<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-stations-service-et-produits-importes\">Stations-service et produits import\u00e9s<\/h2>\n\n\n\n<p>Le chef de file valaisan voit plusieurs raisons \u00e0 cette situation qu\u2019il qualifie d\u2019\u00ab\u2009inqui\u00e9tante, si ce n\u2019est grave\u2009\u00bb. Entre autres responsables, il cite les grandes surfaces dont les m2 s\u2019accumulent, y compris dans les stations-service. \u00ab\u2009Petit \u00e0 petit, les lieux de rencontre de nos cit\u00e9s disparaissent. En France, ils sont en train de constater les d\u00e9g\u00e2ts. Certaines communes doivent investir pour remettre \u00e0 jour caf\u00e9, boulangerie, \u00e9picerie, etc.\u2009\u00bb<\/p>\n\n\n\n<p>M.\u202fMichellod pointe du doigt un autre ph\u00e9nom\u00e8ne\u2009: les produits surgel\u00e9s ou pr\u00e9cuits import\u00e9s. \u00ab\u2009Nous n\u2019avons pas su plafonner leur importation. De ce fait, l\u2019avalanche de ces articles ne cesse de cro\u00eetre. (\u2026) Nous, si nous achetons des mati\u00e8res premi\u00e8res en Europe, nous sommes tax\u00e9s de 1 franc par kilo. Ceci a pour but de prot\u00e9ger notre agriculture\u2009; ce que je trouve tout \u00e0 fait normal. Par contre, les produits finis et semi-finis import\u00e9s sont tax\u00e9s de mani\u00e8re non dissuasive. Ils n\u2019apportent donc aucun soutien \u00e0 l\u2019agriculture, bien au contraire\u2009!\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Changements drastiques<\/h2>\n\n\n\n<p>Les artisans ont leur part de responsabilit\u00e9, selon le pr\u00e9sident. Ils n\u2019ont pas su r\u00e9agir assez rapidement dans les changements soci\u00e9taux de ces derni\u00e8res ann\u00e9es. \u00ab\u2009Les gens veulent une nutrition plus l\u00e9g\u00e8re, take-away\u2026 Il est l\u00e0 l\u2019avenir. J\u2019y crois, mais nous devons changer drastiquement notre mani\u00e8re de faire.\u2009\u00bb<\/p>\n\n\n\n<p>Par opposition \u00e0 la grande distribution, les boulangeries-confiseries sont devenues des magasins de luxe, selon lui. \u00ab\u2009Nous devons donc employer le plus possible des produits de proximit\u00e9, du terroir et surtout de premi\u00e8re qualit\u00e9\u2009\u00bb. Les 90\u202f% des marchandises devraient aussi \u00eatre maison. De plus, le temps o\u00f9 le boulanger restait cach\u00e9 derri\u00e8re son fournil est r\u00e9volu. Il doit aller au contact des gens, utiliser les r\u00e9seaux sociaux et participer aux manifestations.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">\u00ab\u2009Bonne r\u00e9action\u2009\u00bb<\/h2>\n\n\n\n<p>Afin de motiver ses troupes, Albert Michellod rendra visite aux boulangers valaisans durant l\u2019ann\u00e9e. \u00ab\u2009Je tiens \u00e9galement \u00e0 encourager les cuisines collectives, les h\u00f4pitaux, les \u00e9coles \u00e0 travailler des produits du terroir, dont nous faisons partie.\u2009\u00bb<\/p>\n\n\n\n<p>Pr\u00e9sent \u00e0 l\u2019assembl\u00e9e, le conseiller d\u2019Etat valaisan Christophe Darbellay a salu\u00e9 l\u2019attitude de l\u2019association et de son pr\u00e9sident\u2009: \u00ab\u2009Les grandes surfaces, les stations-service, c\u2019est aujourd\u2019hui une r\u00e9alit\u00e9. Vous avez la bonne r\u00e9action en misant sur la qualit\u00e9, la proximit\u00e9 et la mise en valeur des produits du terroir. (\u2026) Plus de 50\u202f% des repas sont d\u00e9sormais pris dans des cantines et dans des h\u00e9bergements collectifs. Nous avons beaucoup de possibilit\u00e9s de d\u00e9fendre la mise en valeur de ces professions et de ce savoir-faire, dans ce qui pourrait d\u00e9pendre directement ou indirectement de l\u2019Etat ou de l\u2019argent public. Cela me para\u00eet extr\u00eamement important.\u2009\u00bb<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A l\u2019occasion des assises annuelles de l\u2019Association valaisanne des artisans boulangers-p\u00e2tissiers-confiseurs, son pr\u00e9sident Albert Michellod a fait part de ses inqui\u00e9tudes concernant la branche. \u00ab\u2009Une boulangerie se ferme par semaine dans notre pays. C\u2019est vraiment choquant\u2009! Au d\u00e9but des ann\u00e9es huitante, on en trouvait encore 4600, contre environ 1550 de nos jours. En trente ans, ce sont donc les 2\/3 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7901,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[41],"tags":[],"class_list":["post-7900","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>\u00ab\u2009Une situation inqui\u00e9tante, si ce n\u2019est grave\u2009\u00bb | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/une-situation-inquietante-si-ce-nest-grave\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00ab\u2009Une situation inqui\u00e9tante, si ce n\u2019est grave\u2009\u00bb\" \/>\n<meta property=\"og:description\" content=\"A l\u2019occasion des assises annuelles de l\u2019Association valaisanne des artisans boulangers-p\u00e2tissiers-confiseurs, son pr\u00e9sident Albert Michellod a fait part de ses inqui\u00e9tudes concernant la branche. \u00ab\u2009Une boulangerie se ferme par semaine dans notre pays. 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