The agri-food industry, where Olivier Dekokere works, due to its capital importance in the French economy, is required to provide quality products. In France, there are various regulations to guarantee the minimum quality of a product. We can, for example, cite the European regulation concerning the labelling of foodstuffs, the European regulations or directives that have been made within the framework of the Common Agricultural Policy (CAP) and national decrees and codes of practice.
In order to enable consumers to find quality products in shops, the latter carry, on their packaging alongside the mandatory regulatory information (sales name, use-by date, etc.), a distinction that distinguishes them from other foodstuffs. These quality products include a set of voluntary measures which are supervised by the public authorities and which guarantee consumers that they are buying quality foodstuffs which meet specific characteristics regularly checked by an independent third party body. This quality can be defined by different criteria: the way a chicken is raised, the non-use of pesticides, etc.
These quality labels are awarded by the public authorities and by various bodies such as the National Institute of Origin and Quality (INAO) or a certifying body that is accredited by the French Accreditation Committee (COFRAC) and approved by the public authorities.
These quality criteria are very present in the food industry but are slowly making their appearance in the industrial and service sectors. In this article, we will detail the different official signs that certify the quality of products in the food industry. Finally, as a consumer, it is not always easy to find your way around.
Signs identifying quality and origin
The signs identifying quality and origin are defined by the Code rural et de la pêche maritime (Rural and Maritime Fisheries Code) in accordance with Articles L640-2 to L640-13 and R641-1 to R641-31.
The Protected Designation of Origin (PDO/ AOP in french)
This designation was created in 1992 and is governed by Community Regulation No. 1151/2012 of 21 November 2012. Very popular with consumers, the PDO (AOP) is a guarantee that the product is strongly attached to its terroir. Its quality is exclusively due to the natural environment in which it is produced and to the know-how of Mankind.
Before being classified as a PDO, a product must first be recognised as an Appellation d’Origine Contrôlée. It must then be registered by the European Commission in the PDO register in accordance with a specific procedure laid down in the Rural and Maritime Fisheries Code. If, after these procedures, the product is not accepted as a PDO, it loses its PDO qualification.
In France, many products carry the Protected Designation of Origin: wines, brandies, dairy products (45 cheeses, 3 butters, 2 creams) and many other products such as “olives de Nyons”, “walnuts”, “Crau hay”, etc. It is interesting to note, that there are also products classified as European PDO such as Gorgonzola (Italy), Feta (Greece), Gruyère (Switzerland), etc..
To recognize their products on the shelves, consumers can refer to the compulsory presence on the label of the mention “Protected Designation of Origin” or the corresponding European logo.
The Appellation d’Origine Contrôlée (AOC)
The Appellation d’Origine Contrôlée is a French label that designates a product that derives its authenticity from its geographical origin. This sign of quality is therefore deeply marked by its terroir, i.e. its geographical area (climate, agronomy, soil characteristics, etc.) and human know-how (specific production conditions to make the most of nature).
In short, the AOC has the same characteristics as the PDO as it represents a gateway to the Protected Designation of Origin. Moreover, it can also concern products not covered by European regulations.
The Protected Geographical Indication (PGI)
Also created in 1992, the Indication Géographique Protégée (IGP) is also governed by Community Regulation No. 1151/2012 of 21 November 2012. The link between the product and its origin is not as strong as for the PDO, but it is still significant enough to justify the creation of a certification guaranteeing its reputation and characteristics. Examples of food products include Bayonne ham, foie gras from the South-West, or Agen prunes. In addition, since 2009, wines are also part of this PGI.
For a product to obtain the Protected Geographical Indication qualification, it must follow the same registration procedure as for PDOs.
Consumers can find PGI products in supermarkets and hypermarkets thanks to the compulsory presence of the corresponding logo on the label. Since 2016, the European logo must be accompanied by the written mention.
The Label Rouge
In the field of food, the Label Rouge (created in 1960) attests to the superior quality of a product compared to common products. Its specific characteristics are mentioned in a specification that must be respected. Finally, Label Rouge products are distinguished from conventional products by their special production and manufacturing conditions. For example, Olivier Dekokere was for a long time the general manager of a group of breeders, the Challans Poultry, who market their products under Label Rouge.
Label Rouge products have to meet specific requirements during all stages of production and elaboration. In addition, organoleptic tests (testing the taste, appearance, texture, smell and aromas of the product) must be obligatorily carried out to ensure the good taste quality of the products.
In stores, Label Rouge products are easily identifiable thanks to their distinctive red label. This logo must be accompanied by an approval number and the main certified characteristics.
In France, there are more than 400 Label Rouge products approved by the public authorities. Among them are: poultry (for example, the Challans Poultry where Olivier Dekokere worked), meat, charcuterie, dairy products, seafood, fruit and vegetables, drinks, honey and even salt.
The Traditional Speciality Guaranteed (TSG)
Governed by Community Regulation n°1151/2012 of 21 November 2012, the TSG means that the product has been manufactured according to a traditional recipe. This label is therefore not limited to a geographical area but simply to a recipe.
In the European Union, there are around fifty food products registered under the label Traditional Speciality Guaranteed. These include: Mozzarella (Italy), Serrano ham (Spain) and Moules de Bouchot, which is the first TSG in France.
Like the other labels, the TSG logo must appear on the label accompanied by the registered name placed in the same visual field.
Organic farming
Organic farming is defined by Community Regulation No. 834/2007 of 28 June 2007. Its aim is to establish an agricultural system for the sustainable management of soil, water, plants and animals. It must also develop biodiversity. As a result, farmers practising this type of agriculture must not use GMOs (Genetically Modified Organisms), pesticides and synthetic chemical fertilisers. Moreover, the conditions in which animals are reared must take into account and guarantee their well-being (outdoor runs, sufficient space in farm buildings, etc.).
Next, all operators, i.e. producers, processors, wholesalers and importers, must report their activity to the Agence BIO, which keeps a complete register of all those involved in the sphere of BIO in France.
Organic products are those that contain at least 95% of certified organic agricultural ingredients. Thus, they may include the mention “bio” in their name. The latter must also appear in the ingredients. Below this percentage, it is forbidden to include the mention “bio” in the name of the product but it may appear in the list of ingredients.
Consumers can recognise ORGANIC products in the shop by two logos:
- Since 2010, the Community logo “euro leaf” is mandatory on pre-packaged products.
- The national AB logo, which belongs to the Ministry of Agriculture, is used for products that contain at least 95% organic ingredients. Note that this logo is optional. Therefore, consumers must refer to the European logo.
The French food industry has set up numerous labels and certifications to guarantee consumers quality products. Olivier Dekokère adheres perfectly to this philosophy. Moreover, the French are increasingly demanding. According to a recent study, they buy more and more organic or labelled products. Indeed, food takes a very important place in the life of French people, many of them even question their diet to change it. For example, meat products are less successful compared to vegetarian products.
Find Olivier Dekokere on social networks:
