Discover the roots
of Socalait.
1973.
The beginnings of Socalait in dairy production
Socalait launches its very first production of yogurts and fromage blanc under the Yoplait franchise. This step marks the beginning of its commitment to offering quality dairy products. With a team of 23 dedicated employees, the company lays the foundation for its future success in the dairy industry. At the same time, it initiates its first imports in collaboration with the Lactalis group for Président brand products.
1987 – 1991.
Birth of the local cheese dairy
Socalait takes a major step forward by building its own cheese dairy to produce Caledonian cheeses. In 1991, the Le Broussard brand is launched, featuring a local camembert made from 100% New Caledonian milk. The range quickly expands to include other classics, such as brie and carré, reinforcing Socalait’s commitment to authentic, local products.
1992.
Launch of local ice cream production
Socalait expands its expertise by partnering with Miko to produce ice cream locally under license. This collaboration also marks the beginning of a new gourmet adventure with the arrival of the famous Magnum and Carte d’or ice creams.
1993.
Beginning of the partnership with BEL cheese dairies
This partnership marks the arrival of Vache Qui Rit, Kiri, and Babybel cheeses on the market.
1994.
Diversification into juices
Socalait introduces the Tarumba fruit beverage range, made from fruit juice concentrate imported from the United States, marking its expansion into the beverage sector.
1997.
Modernization and growth
To meet growing demand, Socalait modernizes its facilities by building a pasteurized plant and investing in equipment enabling larger-scale yogurt production.
2000.
Acquisition and distribution
Acquisition and distribution of the Ric & Pat ice cream brand, this activity will end in 2007
2004.
Integration of Tennessee Farm
Socalait welcomes Tennessee Farm, a local yogurt specialist, strengthening its presence in quality dairy production.
2010.
Strategic acquisition of the Nestlé plant
Acquisition of the Nestlé plant to produce the brand’s iconic chocolates locally.
2011.
Birth of Lapita
Launch of the Lapita chocolate range, showcasing local expertise and unique flavors that celebrate Caledonian culture.
2015.
Diversification with Gastronomie Import
Acquisition of Gastronomie Import, specialist in products for professionals in the CHR sector (Cafés, Hotels, Restaurants). Launch of the Chez Alexandre store, dedicated to gourmet products.
2017.
A new step with CDI
Acquisition of CDI, marking a key milestone in Socalait’s diversification strategy.
2019.
Merger with Tennessee Farm Laiterie
Consolidation of Socalait and Tennessee Farm Laiterie to create a unique synergy and strengthen their combined expertise in dairy products.
2020.
Gastronomie Import and CDI join Socalait
The merger of Gastronomie Import and CDI within Socalait marks an important step, combining their expertise to better meet the needs of the local market.
