corporary

JOCELYN FAVEREAU

Ceased
SIREN 444866248 VAT number FR06444866248

JOCELYN FAVEREAU is a company registered under SIREN number 444866248, with its registered office in SALVAGNAC. Its main activity falls under the sector: Manufacture of food products. It is administratively ceased. 1 serving director is recorded in the national business register.

Sources: INSEE Sirene, INPI RNE.

Identity

Legal form
Sole trader
Activity
Processing and preserving of meat (10.11Z)
Sector
Manufacture of food products
Headcount
Headcount unknown
Created
21 Jan 2003
Establishments
1

Directors

Establishments

Financial strength

Financial score

Cannot be computed, not enough data

Confidence: low

formula fin-1.0

Legal score

75 / 100 B

Confidence: high

No insolvency proceedings
40.0 out of 40
Currently trading
0.0 out of 20
Age (23.8 years)
20.0 out of 20
Accounts filed recently
data missing, component not taken into account

formula leg-1.0

These scores are computed by us from public data, using a published formula. They are not advice, not a guarantee, not a credit decision, and they do not replace a review of the accounts. See how it is calculated

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Change history

  • officer_appointed (empty) → Entrepreneur individuel 9 Oct 2026

Frequently asked questions about JOCELYN FAVEREAU

What is the SIREN number of JOCELYN FAVEREAU?
The SIREN number of JOCELYN FAVEREAU is 444866248. Its intra-community VAT number is FR06444866248.
Where is the head office of JOCELYN FAVEREAU?
Head office address: RUE DES REMPARTS, 81630 SALVAGNAC.
When was JOCELYN FAVEREAU founded?
JOCELYN FAVEREAU was founded on 21 Jan 2003. It ceased trading on 1 Jul 2008.
What does JOCELYN FAVEREAU do?
Its declared main activity is: Processing and preserving of meat (NAF code 10.11Z).
Who runs JOCELYN FAVEREAU?
The officer listed in the register is JOCELYN FAVEREAU (Entrepreneur individuel).
Is JOCELYN FAVEREAU subject to insolvency proceedings?
No ongoing insolvency proceedings are published in the BODACC for this company.

In the official registers

Further reading

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