The manufacturing of cherries in syrup absorbs 15% of the harvest. It is carried out by 2 companies which market most of their production on the French market.

To make bigarreaux in syrup, the fruits are carefully sorted, stalked and graded. They are most often stoned. Once put in boxes or jars with the syrup, they are heated at 100°C for 11 minutes to ensure their preservation.

The periwinkles in syrup are used to make pies and pastries. They can be used alone or as decoration, associated with other fruits. To ensure the best presentation, the currants in syrup are graded. The fruits have a diameter of 20 to 24 millimeters, verified by the manufacturer.

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