Rapport nr - SIFO

24Figure 3.1: Table LabelPDO in 2004 # of PDO # of Part of the % of the#Farms production total valuePGI in 2004 of PGI# of FarmsWine 470 75 000 43,00% 81,00% Poultry 31Cheese45 30 000 17,30%Fruits andvegetables14Other products 32 10 000 Sheep meat 6Olive 11 15,00% Milk 5Fruits and vegetables 9 Bovine meat 5Meat 5 Pig meat4Honey 2 Salted meat 3Condiments 1 Fish2Fodder 1Baker's products2Essential oil 1 Cider2TOTAL 547 115 000 Honey2Pasta1TOTAL 78 25 0003.1 Attributions of labels and appellationsFor more than thirty years, the Ministry of Agriculture and Fishery has held a policy to promote andrecognize the quality of foodstuffs due to food know-how, which is definitely a part of a cultural inheritancewhich should be identified and valorised. In order to do this, the Ministry of Agriculture andFishery has set up a system of official quality guarantees (i.e. Label Rouge, Agriculture Biologique,Certificat de Conformité) issued after advice from the National Commission for the labels and certificationsof agro-food products (CNLC), for which it ensures the secretarial work.The CNLC is composed of three sections:- “Examination of the referential”, which advices on all specifications and labelling, labels,CCP, protection of geographic indications and certificate of specificity.- “Organic agriculture”, which advises on specifications about the organic mode of productionof animal products and products of animal origin, and on the projects of regulating organic agriculture.- “Registration for the certification bodies”, which advices on registration requests of certificationbodies who issue a label, the certificate of conformity (CCP) or the organic mode of promotion(AB).Each section is composed of boards which ensure the representation of all the protagonists impliedwithin the certification: producers, agricultural inputs and food suppliers, process-makers, distributors,manufacturers, consumers, administrations. More over, this Ministry also takes part in the policy forthe protection of the registered designation of origin (AOC, PGI), and the National Institute for thelabels of origin (INAO) is in charge of its recognition. To apply for PGI or TSG you must have a LabelRouge or a CCP before you can apply for a PGI or a TSG. (Bérard & Marchenay, 2004, p.51-54)In the case of the Label Rouge, Regional Label or PGI, the professionals must initially create an interprofessionalstructure called "grouping". The grouping works out a schedule of the conditions andchooses an organization certifier. All labels and PGI are evaluated by the CNLC (The National Commissionfor the Labels and Certifications of Agro food products). Before attribution of a Label Rouge,a sensitive analysis is required. It is only the quality signs which introduce taste as an essential parameterfor the products in its definition.