SYSAAF is a professional union of breeding companies developing programmes for the management and/or genetic improvement of poultry, aquaculture and other species (insects, etc.). It currently has 25 employees, including 18 engineers and 4 PhD students.
On a daily basis, SYSAAF, through a collective approach that is original and unique in the world, pools skills, methods and tools to provide technical support to almost forty players, mainly SMEs and very small businesses, that implement rigorous and optimized commercially oriented and/or genetic management and/or genetic improvement programs applying to more than 130 populations, lines or pure breeds of local breeds, of 30 something different species, poultry (10), aquaculture (19) and other (1) commodity chains.
This genetic diversity, in terms of species and populations, responds to the demands of multiple markets (niche, local, national and export markets for conventional or festive products under quality signs [IGP, Label Rouge, AOC, organic productions]). It therefore corresponds to a variety of marketable products (eggs for consumption or for incubation (OAC), spat, fry, chicks, meat poultry, portioned fish, game, shellfish, cutting products, processed products (smoked, salted, ready meals), emblematic products such as foie gras, oysters and caviare from sturgeon or trout). SYSAAF has genetic, genomic and reproduction services. It relies on close collaboration with several public research organizations including INRAE, Ifremer, ANSES and CNRS, as well as private partners.
