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ProViande is part of the Van Rooi Group


The Van Rooi Group is a family business with a long tradition. It all started with the trade in pigs,
and over the past 65 years the company has developed itself into a specialist within the meat industry.

Delve into the history of father Martien and his sons Marc and Addy van Rooi.

Deliveries to more than 40 countries worldwide

Angola, Australia, Austria, Azerbaijan, Belarus, Belgium, Bosnia & Herzegovina, Bulgaria, China, Croatia, Cyprus, Czech Republics, Estonia, France, Georgia, Germany, Greece, Guinea, Hong Kong, Hungary, Ireland, Japan, Kyrgyzstan, Latvia, Lithuania, Macedonia, Malaysia, Malta, Montenegro, Netherlands, Philippines, Poland, Romania, Russian Fed, Serbia, Singapore, Slovakia, Slovenia, South Korea, Spain, Taiwan, Thailand, Ukraine.

  • 2017 – Cooking and smoking meat

    In 2017, Fine Food started cooking and smoking meat in our production location in Helmond. In special smoking cabins and according to a specific recipe. The meat products are transported vacuum-packed to different export countries.

  • 2014 – Beef and Veal

    In 2014 the (packaging of beef products will be clustered in Helmond. The beef deboning and cutting departments moved to Someren. A year afther that the  production will be expanded with the processing of rosé veal.

  • 2006 – New slaughter hall

    The number of massacres in Hapert is rising enormously. There are no possibilities for further expansion. After several meetings with, among others, the municipality of Hapert and the municipality of Helmond, Van Rooi decides to build a new, modern slaughterhouse in Helmond. In 2006, Martien van Rooi proudly starts the construction work, around fifty years after bringing his first piglet to the market in Lieshout. The new, modern slaughterhouse will start in 2007. Nowadays, Van Rooi slaughters in two shifts, optimally using the slaughterhouse’s capacity.

    Several company takeovers ensure that Van Rooi Meat has an important position in the retail market. In 2008 it took over Van Pelt Vlees Middelburg. The meat processing was expanded with deboning and processing beef. ProViande Gieten will be acquired in 2010, followed in 2011 by Deen Hobu. In 2012 a factory and distribution center acquired in Montenegro and Serbia.

  • 2001 – Speciality

    Van Rooi starts in 2001 renting the Gordon company in Uden, that specializes in the processing pork middle. This means we can also produce bacon. The lease will be canceled in 2002 and the bacon department moves to the premises in Someren.

  • 1995 – Continue to grow

  • 1992 – Slaughter in their own country

    Marc and Addy, the sons of Martien, have now reached such an age that they can fully participate in the company. Marc focuses on export abroad and, among other things, Germany, Belgium, France and Italy are introduced to the pigs of Van Rooi Meat. When the regulations concerning the export of live pigs change, father and sons choose to slaughter the animals in the Netherlands and then market the meat. Addy focuses on slaughter pigs and the export of piglets, pigs and sows from the export assembly point in Lieshout.

  • 1977 – Efficiency increase

    In 1977 Martien had an export collection point and road construction built next to his dairy farm, where he could weigh the pigs one-on-one and meticulously sort them. With this he realizes a considerable efficiency gain.

  • 1953 – Livestock trade

    The success story of Van Rooi Meat starts in 1953, when the then 17-year-old Martien van Rooi starts trading in pigs. On the market in Lieshout in Brabant, he is looking for the most suitable buyers for his piglets. After a while he also has piglets and pigs supplied and transported via his dairy farm. This creates a serious pork trade.

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