MOULIN DE LA TRAPPE - ABBAYE DE SEPT-FONS
Working the land is one of the fundamental pillars of the monastic life of the Abbey of Sept-Fons.
100 hectares are cultivated to produce corn, wheat, rye, barley and hay. The sandy soil on the groundwater of the Loire basin forces the 4 brothers, who are employed in the cultivation, to use their imagination to find innovative solutions in irrigation, crop varieties, harvesting methods, drying... whereas monastic life only allows an average of 4 hours of work per day.
The monks cultivate a vegetable garden, an apiary and a fruit garden (pears, apples, cherries). They raise a herd of dairy cows.
The harvests are far from covering the needs of the community. This is why the economy of the monastery is based on the activity of the S.A.S Moulin de la Trappe, entirely run by the monks and equipped with a food-processing factory, a mill, a jam-making workshop, a storage and dispatching building.
Since 1930, the flagship product has been Germalyne Tradition, the starting point for a range of natural products made or packaged at the monastery.
100 hectares are cultivated to produce corn, wheat, rye, barley and hay. The sandy soil on the groundwater of the Loire basin forces the 4 brothers, who are employed in the cultivation, to use their imagination to find innovative solutions in irrigation, crop varieties, harvesting methods, drying... whereas monastic life only allows an average of 4 hours of work per day.
The monks cultivate a vegetable garden, an apiary and a fruit garden (pears, apples, cherries). They raise a herd of dairy cows.
The harvests are far from covering the needs of the community. This is why the economy of the monastery is based on the activity of the S.A.S Moulin de la Trappe, entirely run by the monks and equipped with a food-processing factory, a mill, a jam-making workshop, a storage and dispatching building.
Since 1930, the flagship product has been Germalyne Tradition, the starting point for a range of natural products made or packaged at the monastery.