Ewell-known local publisher, “Le Passage des Heures” has the good idea of highlighting the local heritage, whether industrial, human or natural. At the end of the year, it is an emblematic Matha company which is the subject of a book written by three local scholars: Christian Lancereau, Jean-Marie Davion and Francine Joubert.
“For this book, we based ourselves on the reports of the cooperative's board of directors from 1887 to 1984,” says Christian Lancereau, who deplores “the absence of reports for the period from 1912 to 1927.” From the phylloxera crisis to the creation of the first dairy cooperative, through the emergence of the Matha dairy in 1887 to the new Union Charente-Lait and the cessation of activity in 1984, this book recounts the hundred years of life of this cooperative structure, which employed up to 50 employees.
Richly illustrated
At the end of the 19th centurye century, there was almost one dairy cooperative per municipality. “Here, we made butter and casein,” recalls Jean-Marie Davion, who chaired this cooperative for many years. Former technician of the Mathalienne dairy, Christian Lancereau wrote the technical part of the work, Jean-Marie Davion validated it and retired teacher Francine Joubert made the work more digestible (putting aside the aspects too technical).
Within these walls of a building still standing, but deteriorated, 25 liters of milk were used to make one kilo of butter. “You had to be attentive, some added water to the milk to earn a little more money… Fortunately, over the years, control procedures were established,” indicates Christian Lancereau.
Obviously, everything did not go smoothly during the almost 100 years of existence of the dairy cooperative which closed its doors for good in 1984. Over the years, in fact, dairy producers turned to the world of cognac , more financially interesting. “Everything was transferred to Surgères,” recalls, with a touch of bitterness, Jean-Marie Davion.
Richly illustrated, this work should interest the local public, always fond of heritage works. After reading it, you will know a lot about the dairy industry, will be knowledgeable about milk fat, whey, etc. The three authors will officially present “The Matha Dairy Cooperative, a century of milk history in the land of cognac”, Tuesday December 17, at 5 p.m., at the Matha complex. This book, which can be signed on Tuesday, is on sale for 25 euros.
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