J.E. BERGERON & SONS LTD., A FAMILY LEGEND!!!

1893: Jean-Baptiste Ponton, a priest from Brompton-Falls considered it necessary to open a butter factory in his parish. He contacted a school in St. Hyacinthe that specialised in this field of instruction. 25-year-old Léo Cayouette responded to the challenge. The young man built a butter factory in North Baptiste respecting governmental standards.

1914: J. Eudore Bergeron buys the butter factory, formerly the property of Mr. Roy and Mr. Côté.

1915 To 1941 : Mr Bergeron made butter of all kinds. The first transformations were made at this plant in 1941. In fact, during this era, the unsalted butter was purchased in bulk and then cut into pound blocks.

1948: The flooding of the St-François River partially destroyed Mr Bergeron’s butter factory, as well as a section of the village. Despite this bad luck, operations continued. J.E Bergeron & Sons Ltd. experienced moderate and continuous growth.

1950: Margarine makes its first appearance on the market. The family business undertakes major changes in abandoning butter production in exchange for margarine production.

1997: J.E Bergeron & Sons Ltd. takes over Margarine Thibault Inc. and the company acquires the name of Bergeron-Thibault Group

2003 : In october, the Bergeron-Thibault Group obtains an HACCP certification.

Since 1914, three generations of Bergerons follow their mission, which is to offer healthy and delicious food products of exceptional quality.

Today the Bergeron-Thibault Group is specialized in the production of 7 great products: margarine, margarine without hydrogenation, non-hydrogenated trans fat free roll in fat and margarine, pastry margarine, margarine for icing, margarine not requiring refrigeration, and shortening.

FROM YESTERDAY TO TODAY!!!

1950: Not only was the butter expensive, but it was becoming more and more rare. J. Daniel Thibault, builder and craftsman, professional producer of butter and cheese in Sainte-Anne-de-la-Pérade, discovered a substitute for butter. A product which, at the time, was called "Table Spread’.

1960: Daniel Johnson, the Premier of Quebec, regulates margarine production. ‘Table spread’ is finally recognized and renamed margarine.

The story progresses rapidly. J. Daniel’s sons, Marcel and Paul, form a family business named D.P.M. Thibault. (D.P.M. representing Daniel, Paul and Marcel).

1975 to 1980: The business flourishes: the annual production volume advances from 9 to 20 million pounds per year.

1983: The reconstruction of a new plant equipped with state-of-the-art technology increases production capacity to 100 000 pounds of margarine per day.

1986: The purchase of D.P.M. Thibault by the Lavo Group. The company becomes Margarine Thibault Inc.

1994: The introduction of a non-hydrogenated margarine: Nuvel, having an exceptional nutritional value because it contains very little trans fatty acids.

1995: The Montreal Institute of Cardiology Research Funds is associated with Nuvel to reconfirm that non-hydrogenated Nuvel margarine presents true health advantages.

1997: J.E. BERGERON and SONS LTD: a company from Bromptonville takes over Margarine Thibault Inc.

1999: Development in the international markets. Today, we can find Thibault margarine on store shelves in the United States, Columbia, Syria, Cameroon, Jamaica, Mexico, Korea, Antilles, Algeria, Haiti, and New Caledonia.

2000: Purchase of new equipment in order to maximise production.