Rapport nr - SIFO

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10Appendix ............................................................................................................................ 511. French safety regulation .................................................................................................. 511.1. AFSSA (French Agency for Food Sanitary Safety of food).............................. 511.2. DGCCRF (General Department for Competition, Consumption and FraudRepression) ...................................................................................................................... 511.3. DSV (Veterinary Services Direction)................................................................ 51
SummarySince the food crisis of 1996, French consumers have begun to be more concerned and interestedin the food processing processes and in the origin of the raw materials of food products.After these crises, consumers have been increasingly interested in product labelling since itguarantees product quality and traceability. The availability and resemblance of all productsin the same category to each other influenced consumers to find other criteria when purchasinga product.We use here the notion of “local food product” in its broad sense, which is typically a foodproduct linked to an identified location either by geography or by tradition (i.e. products usingSIQO like regional food, food with PDO - Protected Designation of Origin- or PGI - ProtectedGeographical Indication- 1 , small scale food etc). Currently, France produces manydifferent types of local food which are linked to the place of its production, obviously due topolitical decisions and territory diversity. However, the French signs of quality have been inlegislation for almost one century. Many regulations and legislations have been createdthrough product labelling which link the product and its manufacturing place of origin in orderto promote, protect, and defend these particularities.The French system of food certification inspired the European Union, which created andeuropean regulation about PDO (Product Denomination of Origin), PGI (Protected GeographicalIdentity) and TSG (Traditional Speciality Guaranteed) in 1992. Many other Frenchlabels underline the superior quality of food products, as for example the “Label Rouge”, theenvironmental protection label, about organic foods “AB”, the Certification of Product Conformity,termed “CCP” or the “Food from Mountain” label which specifies the particular originof mountain products as well as regional labels. The PGI (Protected Geographic Identity)and PDO involve around 120 000 producers in France, which represent more than 20 % ofthe total number of producers and more than 80% of the value created in the wine fields. Todayall the regulations concerning PDO, PGI and TSG (Traditional Specialities Guaranteed)are established by the European Union for all Member countries of Europe. Moreover, themanagement of these official signs of quality also pertains to their insertion in the WorldTrade Organisation (WTO). One goal for the European food sector is to extend the validity ofthese signs of quality world-wide. The demonstration of this goal concerning local food inagriculture since the beginning of the Cancun Negotiations has been to include these qualitysigns in its agriculture policy. The choice to use subsidies to transform agriculture from quantitativeproduction to qualitative production and to reduce direct subsidies linked to quantitativeproduction seems to be in agreement with the expectations of WTO. Promotion of localfood by the development of quality signs can be a means to try to convert European agricul-1 We refer here to the definition used in the French Norwegian project “Consumers conceptions ofLocal Food” financed by the French Norwegian Foundation and to the three official European signs:Protected Designation of Origin (PDO), Protected Geographical Indication (PGI) and Traditional SpecialityGuaranteed (TSG).
Page 1 and 2: Project note No.10-2006Nicolas Ferr
Page 3: Project Note No. 10 - 2006Title Ant
Page 9: AknowledgementDr Virginie Amilien -
Page 15 and 16: RésuméLa France produit de nos jo
Page 17 and 18: 1 Introduction“We cannot govern a
Page 19 and 20: 2 Agro-food industry2.1 Presentatio
Page 21 and 22: Agro-food industry 192.4 Terroir®
Page 23: Agro-food industry 212.5.1 The Prod
Page 26 and 27: 24Figure 3.1: Table LabelPDO in 200
Page 28 and 29: 26Figure 3.2Demand of PDO by union
Page 30 and 31: 28is mentioned on every bottle, tha
Page 33 and 34: 4 Management and Costs of Official
Page 35 and 36: 5 Distribution Areas and Networks5.
Page 37 and 38: 6 Promotion6.1. AdvertisingThe mean
Page 39 and 40: Promotion 37Even though Terroir and
Page 41 and 42: 7 SuccessTo evaluate the success of
Page 43: Success 41combined with a very larg
Page 47: 9 ConclusionThe presence of a stron
Page 50 and 51: 48Agriculture and Human Values, Sum
Page 53 and 54: Appendix1. French safety regulation

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