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THE FRENCH FOOD QUALITY POLICY

. Two objectives:- To guarantee a high level of health safety for foodstuffs.- To guarantee diversity and high quality in the market offering of food to allow consumers to choose a varied and balanced diet. . . A food quality policy based on shared responsibility: Economic operators with rega

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THE FRENCH FOOD QUALITY POLICY

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    5. The designations of origin and quality quality resulting from the origine - GI: controlled or protected designation of origin (PDO) « terroir », protected geographical indication (PGI) higher quality linked to the production and the process : label rouge specific quality in favour of the environment : organic products

    6. GI : L ’appellation d ’origine contrôlée (loi du 6 juillet 1966) A modern legal tool based on an old concept 1935 :implementation of the system in France in the wine sector identifies a good as originating in a territory : a close link to the « terroir », the quality or characteristics of the product are essentially or exclusively due to a particular geographical environment , the « terroir » with its inherent natural and human factors; The production, processing and preparation of the good take place in the defined geographical area

    7. Appellation of origin, a close link between different factors and the product

    8. Some general figures by sector Wines and spirits « AOC » 473 AOC - 78 000 producers – 15 € B/ year

    9. GI- Protected geographical indication (PGI) Originating in a region, specific place; Which possesses a specific quality, reputation or other characteristics attributable to that geographical origin The production and/or processing and/or preparation of the good take place in the defined geographical area EU designation protection

    11. Higher quality«characteristics establishing a level of quality higher than that of a similar product of standard type” began 40 years ago :first labels in poultry in 1965-1966 (Landes, Loué) Poultry became more industrialised after the 2nd world war During the 60s, a traditionally-raised poultry production started: - slow-growing poultry, - feed ration consists of at least 75% cereals - slaughter age : 81 days - free-range production practice Collective promotion tool for products «label rouge » in 1973

    12. Le Label Rouge

    13. Organic farming - France

    14. The designations of quality and origine : the principles A volontary initiative of a group of producers, (individual initiative for organic farming) Product specification validated by the Government Control of the respect of specifications by approved bodies / Government (accreditation ) : Credibility of the system A specific agency, INAO

    15. to encourage diverse agricultural production to maintain people in agricultural areas employment and vitality of rural areas The interest of Gis for the State : Rural development

    16. The interest of Gis for the State : Landscapes protection Comté PDO preserved opened lanscapes

    17. The interest ofSIQO for the consumers Original, traditional and quality product information on the origin, on the charateristics of the product

    18. The interest of Gis for the producers Added value Association with trademarks Protection

    19. Creation of value

    20. Retail price for GI products is higher than for ordinary products (France) The retail price of GI products is higher than the price of similar products. This difference pays for the process & production commitments, and the quality signal to the consumer. The gap is on average 30% for cheese. This gap can be considerably more important for a few specific products, such as wine. The retail price of GI products is higher than the price of similar products. This difference pays for the process & production commitments, and the quality signal to the consumer. The gap is on average 30% for cheese. This gap can be considerably more important for a few specific products, such as wine.

    22. Retail price for GI products is higher than for ordinary products (France) The retail price of GI products is higher than the price of similar products. This difference pays for the process & production commitments, and the quality signal to the consumer. The gap is on average 30% for cheese. This gap can be considerably more important for a few specific products, such as wine.

    23. Association of Gis + trademarks : the French experience

    24. The impact of Gis in the international trade Passport for exports Protection

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