Expansion of Our Agribusiness: Le Petit Mas Increases Its Quebec Garlic Production


Expansion of Our Agribusiness: Le Petit Mas Increases Its Quebec Garlic Production

Expansion of Our Agribusiness:

Le Petit Mas Increases Its Quebec Garlic Production

June 13, 2016 – Le Petit Mas has invested close to one million dollars in Martinville, in the Eastern Townships, in order to expand and develop its agribusiness of Quebec garlic and fermented garlic scapes in oil.

Marie-Pierre Dubeau and Sébastien Grandmont acquired the Petit Mas family farm in 2013. This young couple from Sherbrooke aimed to increase the garlic production for the Quebec market and to set up the family home on their farmland.

After a three-year search, they found the ideal land in Martinville, in the fertile Coaticook River Valley, at the heart of the Eastern Townships. To bring their projects to fruition, they partnered with new business associates Jean-Raymond Payet and Carole Begue. “They had wonderful land and the desire to grow garlic. Instead of becoming competitors, we decided to become associate partners,” co-owner Marie?Pierre Dubeau stated.

The new processing and storage buildings needed to accommodate the twofold increase in production will be ready by spring 2017. “In the new building, we will have space for our administrative office and a farm store, two new features for our business,” Marie-Pierre Dubeau explained. In the meantime, for the 2016 harvest, you can still pick up your order of Quebec garlic at the farm (by appointment only, 819 849-0564), order it online (www.lepetitmas.ca/online-store) as of July 26, or buy it at the IGA or Métro in September, as Le Petit Mas is one of their Quebec garlic suppliers.

Le Petit Mas Remains Committed to Organic Farming

The expansion to the new land will be gradual as it takes several years to meet organic certification standards. Therefore, over the next few years, Le Petit Mas will cultivate organic garlic on land that is already certified, while also working to convert an additional 8 hectares of land to organic farming by 2018.

Fermented Garlic Scapes – A Seasoning Unique in the World

Le Petit Mas is well known for its unique seasoning, fermented garlic scapes in oil, now available in over 500 points of sale in Quebec. Fermented garlic scapes are part of the same food trend as tempeh1 and kombucha2.

Le Petit Mas is glad to witness a comeback in fermented products in the eating habits of Quebecers. The lactic fermentation of garlic scapes has many benefits:

  • It keeps the product alive and good for your health, thanks to the lactic bacteria and enzymes produced, as well as maintaining the concentration of vitamins, nutrients, and bioactive molecules of raw foods.
  • It preserves the scapes for several years through entirely natural means without chemical additives or pasteurization.
  • It creates new flavours thanks to the lactic and organic acids produced.

Le Petit Mas retains a dozen (full-time and part-time) employees year-round and two dozen seasonal employees to produce 35 tons of Quebec garlic and 23 tons of fermented garlic scapes. The Coaticook River Valley can thus take pride in providing a home for a leading Quebec agribusiness of organic garlic.

  1. Tempeh is a food product made from fermented soybeans
  2. Kombucha is a drink prepared from a symbiotic colony of bacteria and yeast.


For more information, contact:

Laurie-Anne Dubeau

Communication and Marketing

Le Petit Mas



Garlic breath – understand it better so you can fight it better

beat your garlic breath

Garlic Myths and Realities – Part 1

Some people love the characteristic odour of garlic while others hate it, especially when they smell it on their breath, the breath of their loves ones or their neighbour on the bus.

In this first instalment of our Garlic Myths and Realities series, we will try to better understand what causes garlic breath so that we can fight it better!

Understand what causes garlic breath


Allium sativumgarlic—is known for its many beneficial properties. To benefit from its “miraculous” molecules, you need to crush, mince or chew the garlic to trigger the chain reactions that transform the alliin into allicin and other organosulphur compounds, such as diallyl disulfide, allyl methyl disulfide, allyl mercaptan, and allyl methyl sulfide.

Certain molecules are good for the health, but they also release malodorous gases in the oral cavity. Most of these molecules quickly break down in the digestive tract, EXCEPT allyl methyl sulfide. This malodorous molecule takes longer to metabolize. It spreads through the organism and thus spreads its characteristic odour in the respiration, sweat, and even urine.[1]

Fight garlic breath: basic oral hygiene

Part of the odour responsible for garlic breath comes from the oral cavity, so brushing your teeth thoroughly or rinsing out your mouth with mouthwash will get rid of some of the odour. However, this might not be enough.


Fight garlic breath: eat parsley, spinach, mint, apples, pears (and other fruits that brown when exposed to air)

According to the Journal of Food Science,[2] these foods contain an enzyme which causes chemical reactions that reduce the formation of allyl methyl sulfide, as well as directly reducing odours.


Fight garlic breath: drink milk!

Another study by the Journal of Food Science [3] found that milk is very effective in the deodorization of allyl methyl sulfide. Whole milk obtains the best results, since the fat content is partly responsible for deodorization. Furthermore, drink the milk during the meal, since it will act directly on the volatile molecules created while eating.


Fight garlic breath: substitute fermented garlic flowers for garlic

In some recipes that contain garlic, you can substitute fermented garlic flowers for garlic, since they are much easier to digest and won’t cause garlic breath!

You don’t have any fermented garlic flowers on hand? Find the point of sale nearest you.

garlic flowers store

Fight garlic breath: simply have friends who love garlic 🙂


Looking to have some Quebec-grown garlic? Buy your Quebec garlic from our online store in season.

buy online garlic

These are some recipe ideas where you can substitute fermented garlic flowers for raw garlic:

Garlic scape mayonnaise (aioli)

Inspiring tzatziki with garlic scapes

Hummus with roasted garlic or garlic scapes

Black olive tapenade with garlic scapes

[1] Differentiation of mouth versus gut as site of origin of odoriferous breath gases after garlic ingestion

[2] Deodorization of Garlic Breath Volatiles by Food and Food Components

[3] Effect of milk on the deodorization of malodorous breath after garlic ingestion.