Veterinary Collaboration and Modernization in the French Animal By-Products Industry, 1940–1944

Abstract Scholars studying the Second World War animal by-products industry have underestimated the systematic nature and broad scope of German intervention. This article examines how the close co-operation between French and German veterinarians, reflecting a shared professional interest in animal slaughter and disease control, facilitated the large-scale restructuring and modernization of French carcass disposal under Nazi occupation from 1940 to 1944. Animal by-products were an important resource for Germany’s war effort. Drawing on the previously unexploited papers of Wehrmacht veterinarian Conrad Herbig and the archives of the Vichy Salvage Service, I argue that German veterinary officers, in collaboration with their French counterparts, leveraged their expertise to impose a new vision of hygienic and efficient rendering practices in France. Herbig’s experiences in the Indre-et-Loire department reveal how the Nazi occupation authorities harnessed French material and institutional resources to direct French hides, fats, and bones towards German military production, even as logistical constraints limited their ambitions. Franco-German veterinary collaboration under Vichy represented an intensification of long-term trends towards professionalization, industrial concentration, and hygienic regulation in the French meat industry. This microhistorical case-study thus sheds new light on the dynamics of the occupation and its post-war impact on French agriculture and food production.