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The Milk and Dairy Industries in France

The Milk and Dairy Industries in France. Economic Data. 130,000 herds 4,400,000 dairy cows 24,000,000 tons of milk collected/yr. 9,800 herds 920,000 goats 450,000 tons of milk collected /yr. 1,300,000 ewes 6,000 herds 240,000 tons of milk collected/yr. Economic Data.

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The Milk and Dairy Industries in France

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  1. The Milk and Dairy Industries in France

  2. Economic Data 130,000 herds 4,400,000 dairy cows 24,000,000 tons of milk collected/yr 9,800 herds 920,000 goats 450,000 tons of milk collected /yr 1,300,000 ewes 6,000 herds 240,000 tons of milk collected/yr

  3. Economic Data 120,000 dairy farms employing 200,000 people 24 billion litres of cow milk produced in 2001 4.4 million dairy cows in the dairy herd

  4. Economic Data The 120,000 dairy farms deliver milk to 700 plants employing 60,000 people Estimated production value of the plants amounts to 20 billion Euros

  5. Economic Data -France is the world’s sixth biggest milk-producing country (all species) -France produces 110% of its needs -The equivalent of 30 % of the collection is exportedand the equivalent of 20% of the collection is imported -France is the world’s second biggest dairy product exporter

  6. The French are big consumers 403kg milk equivalent per person/yr Dairy Products Cheeses Butter 23kg per person/yr 20kg per person/yr 8kg per person/yr

  7. Wide variety of markets and stakeholders • Total volume of consumed milk is stable • Milk powders and butter are falling • Cheeses and fresh products are rising  Growth of added-value products (AOC-label cheeses, fresh products, and so on)

  8. Far-reaching structural reorganisation of production • 850,000 farms in 1970, 120,000 in 2000 • 385,000 dairy farmers in 1983, 125,000 in 2000 • Increase of average quota per farm: 152,000 in 1995 compared to 192,000 litres in 2002 • Increase of average annual production per cow: 3900 kgs in 1983 compared to 5600 kgs in 2000.

  9. Breakdown of Dairy Companies • Weak share of dairy cooperatives in France: • - 47% of the collection but 30% to 35% of the dairy processing • - Mostly production of industrial products (butter, milk powders, …) • - 20% of the turnover of the dairy industries • Private companies: 53% of the collection, and production of processed products (cheeses, yoghurts, processed milks, …)

  10. Breakdown of Products

  11. Cheeses: industrial and terroir (locally-made) products • 95% of the tonnage made from cow milk (1.6 million tons) • 5% of the tonnage made from ewe milk (47,000 tons) and goat’s milk (69,000 tons) • 39 cheeses have the Appellation d’Origine Contrôlée (AOC, registered designation of origin) label (+ AOC butter and 1 AOC cream) accounting for 180,000 tons per year

  12. THE INTERNATIONAL MARKET • The EU: the world’s number one milk producer (121 million tons out of 551 million tons worldwide) • The EU: the world’s number one dairy product exporter (15 million tons of milk equivalent exported out of a total of 37 million traded tons, not including EU trade) • The EU accounts for 10% of the world’s dairy product imports (3.4 million tons of milk equivalent imported in 1998, not including EU trade)

  13. FRANCE ON THE WORLD MARKET • France exports roughly the equivalent of 11 billion litres (out of the 24 billion litres produced) • The world’s second biggest dairy product exporter: • Germany: 4 billion euros • France: 3.8 billion euros • Number one exporter to third countries (1.1 billion euros) • Second highest positive trade balance for dairy products: • New Zealand: 2.2 billion euros • France: 1.9 billion euros

  14. Export Breakdown in value per product (2001)

  15. REGULATIONS  4 main thrusts: • 1) The Common Agricultural Policy / The Common Organisation of the Milk Market • 2) Sanitary Regulations • 3) Normative Regulations • 4) International Regulations

  16. 1) The Common Agricultural Policy / The Common Organisation of the Milk Market • In 1984: national production quotas with guaranteed prices • 3 concepts: • “Guaranteed overall quantity” nationwide • “Reference quota” for each producer • “Additional levy”, financial penalty  French quota = 23.7 million tons

  17. 2) Sanitary Regulations • Goals: • Ensure the protection of consumer health • Guarantee consumer information and fair trade

  18. The system relies on: • Good production, manufacture and distribution practices • Hygiene standards setting the level of sanitary conditions • The rules on the ingredients

  19. 3) Normative Regulations • Four official Quality Labels: • Today, 35 dairy products (32 cheeses) have the AOC label in France.

  20. 4) International Regulations  Development of the companies abroad • The World Trade Organisation (WTO) plays a major part • The Codex Alimentarius (with the Committee on milk and dairy products)

  21. The inter-professional structure of the dairy industry • 2 Organisations: • ONILAIT,   Office national interprofessionnel du lait et des produits laitiers is public body, set-up by a decree on March 18, 1983, under the joint authority of the Ministry for Agriculture and the Treasury. • CNIEL, Centre National Interprofessionnel de l'Economie Laitière was created in 1973 by the three federations broadly representing all the dairy professionals: • Fédération Nationale des Producteurs de LaitFNPL • Fédération Nationale des Coopératives LaitièresFNCL • Fédération Nationale de l'Industrie LaitièreFNIL

  22. The inter-professional structure of the dairy industry The Aims: • ONILAIT manages the Community measures defined for the Common Organisation of the Milk and Dairy Product Market: - Production control through milk quotas - Aid to the public storage of butter and skim milk powders - Aid to the private storage of butter and cheeses - Certificates for exporting and importing - Aid to exports outside the European Union through refunds - Aid to the growth of dairy product use on the domestic market - Aid to the distribution of milk and dairy products in schools - Aid to the needy

  23. The inter-professional structure of the dairy network • The Aims: • ONILAIT: -Organises, within its Board of Directors the consultation between the public authorities and the professionals on the policies to be implemented nationally and at the EU level. - Sponsors market studies and economic analysis. - Promotes and backs the rollout of policy actions throughout the country or in the regions (State-Region 5-year plan contract, county agreements …) • The Organisation - Workforce of 320: 243 employees work at the head office and 77 are posted in the regions at 8 inter-regional branches of the Control Department • The Resources - In 2003, ONILAIT had a global budget of about 817 million euros: 726 million euros for the payment of Community aid 68 million euros for policy actions and national aid 23 million euros for ONILAIT overhead

  24. The inter-professional structure of the dairy industry The Aims: -Draw up political positions on the French, European and international dairy economy -Organise promotional programmes -Promote a contracting policy -Coordinate collective research programmes -Collectively manage food safety and security -Define new specifications: Charter of good practices for livestock farming, integrated farming, sustainable development, and so on -Adjust products to comply with nutritional requirements

  25. On the Farm:The Charter of Good Practices for Livestock Farming : Farmers’ commitment to doing their job right • Professional and voluntary collective approach • Participation of the dairy companies and of ‘agricultural development’ • Financial aid from the State for set-up • Technical support: Institut de l’élevage (the livestock institute)

  26. On the Farm: The Charter of Good Practices for Livestock Farming • Animal identification • Sanitary qualification and treatment • Feed • The Environment • Animal welfare • Dairy production

  27. The Veterinary Network: • Private veterinary practitioners • The Groupement de Défense Sanitaire [the health defence group] A Ministry of Agriculture-approved organisation bringing together livestock farmers and their partners Its missions: • Works with the state Veterinary Services on precautionary treatments • Heads collective sanitation programs • Offers livestock farmers customised services for animal health, hygiene and sanitary quality • The Departmental Veterinary Services ·  · • Private veterinary practitioners

  28. CONCLUSION • The French dairy industry has: • Skills and expertise • Innovative and organisational capabilities • Quality requisites  The determination to tackle the competitive international situation and will adjust to do so

  29. Presentation by: • Ministère de l'agriculture, de l'alimentation, de la pêche et des affaires rurales, the French Ministry of Agriculture, Food, Fisheries and Rural Affairs 78 rue de Varenne 75349 Paris 07 SP Phone: 01 49 55 49 55 www.agriculture.gouv.fr With the help of: • L’Association pour de Développement des Echanges Internationaux de Produits et Techniques Agro-alimentaires (ADEPTA, the Association for the Development of theInternational Trade of Agri-foodstuff Products and Technologies) 41 rue de Bourgogne 75007 Paris Phone: 01 44 18 08 88 www.adepta.com • Centre National Interprofessionnel de l’Economie Laitière(CNIEL, the French inter-professional centre for the dairy economy) 42 rue de Châteaudun 75314 Paris Cedex 09 Phone: 01 49 70 71 11 www.cniel.com

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