3 French culinary heritage products soon to be recognized under SIQO

The Plougastel Strawberry, a historic Breton product

The national committee voted in favor of recognizing the name “Fraise de Plougastel” as a PGI. This project, led by the “Fraise de Plougastel” association, covers a geographic area comprising seven municipalities south of Brest, characterized by natural conditions particularly favorable to strawberry production (humidity, winds, sunshine, etc.) as well as the producers’ expertise, which has helped build the product’s reputation both past and present. This vote thus formalized the recognition of a historic product for which work—highly appreciated by the national committee—was carried out to demonstrate, in the specific case of this application, that production in hanging gardens was not incompatible with PGI recognition.

Burgundy Parsley Ham, an iconic Burgundian specialty

The national committee also approved the recognition of the designation “Jambon persillé de Bourgogne” as a PGI. Led by the “Association du Jambon Persillé et Persillé de Bourgogne,” this project brings together nine artisanal and industrial producers, as well as two professional associations of butchers, delicatessen operators, and caterers, within a geographic area covering all the departments of the former Burgundy region and the canton of Dôle. As an iconic product of Burgundy, the approval of the PGI designation recognizes, on the one hand, the product’s reputation—attested to in numerous literary works—and, on the other hand, the distinctive characteristics resulting from the producers’ expertise, such as the molding technique specific to this product. This expertise results in a product characterized by the use of white wine and parsley, in which pieces of meat of varying sizes are bound together and dispersed by an opaque binder that allows the parsley-infused pieces to show through.  

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Label Rouge for young Charolais cattle, superior quality in the spotlight

Finally, it approved the Label Rouge certification for young Charolais cattle. Led by the ODG QUALINEA, these new specifications (LR 04/24) promote superior quality and distinguish products from animals raised according to strict criteria, such as a self-sufficiency rate of over 80%, mandatory plant-based bedding in barns, non-GMO feed (0.9%), reduced stocking density, a grazing period of more than 6 months for animals in the breeding herd, or guaranteed meat maturation. Although these animals belong to a younger age category than those defined by the common production requirements for Label Rouge Large Beef Cattle, they are raised using the same farming methods and are part of the broader Label Rouge beef production chain.

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Consumers Under Pressure: Agriculture Facing a New Food Equation

The committee session sparked a lively discussion following a presentation by Ms. Cendrine Auguères, a marketing professor and researcher at the Purpan School of Engineering, on the topic: “Consumers Under Pressure: Agriculture Facing a New Food Equation.” This presentation confirmed that SIQOs remain well-known and a source of trust for consumers. The discussions highlighted the importance of tailoring communication strategies to different consumer segments, citing as an example the campaign led by the INAO to raise awareness among young consumers. The presentation also highlighted the importance of other age groups, which require targeted communications. This collective discussion reaffirmed the central role of SIQO in a changing food landscape.