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A Label rouge for chickpeas (n° LA 03/25)

Superior quality chickpeas have just been recognized as Label Rouge following the publication of their approval order by the Ministry of Agriculture and Food Sovereignty and the Ministry of the Economy, on December 11, 2025. The latter guarantees a product of superior quality compared to a standard product.

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Mots-clés

Recognition Label Rouge

A top-quality chickpea

Label Rouge dry or cooked sterilized chickpeas, of the kabuli type, come from varieties listed in the official French or European catalog and subject to official controls. Cooked naturally and packaged in sterilized glass cans, chickpeas are beige in color, melt-in-the-mouth, and have a characteristic taste. The seeds used limit are not very sensitive to ascochytosis, reducing the risk of black spots on the grains and the need for phytosanitary treatments.

Label Rouge chickpeas are grown on soils containing a minimum of 40% clay and a maximum of 25% sand, which guarantees sufficient water reserves throughout the crop to enable optimal water supply, contributing to the melting character of the grain.

A crop rotation of at least 5 years without seed legumes is mandatory to limit phytosanitary treatments.

Pois chiches

A production process governed by demanding specifications

Sowing density does not exceed 550,000 grains/ha, allowing optimal plant development. This low density limits the need for water, reduces water stress and promotes the melting character of the grain.

The harvested chickpeas are graded to ensure batch homogeneity. Homogeneous sizing guarantees uniform cooking and contributes to the melt-in-the-mouth character of the finished product.

The packaging process involves soaking the chickpeas for between 6 and 24 hours in a room maintained at a temperature below 8°C to prevent fermentation. This step aims to rehydrate the beans and soften their integument.

The chickpeas are then blanched, then packaged exclusively in glass jars, to allow visualization of the contents. They are sterilized with a sterilizing value of 10, which finalizes the cooking process and maintains the product's fondant.
The addition of salt is optional (maximum level: 0.7%) and additives are forbidden.

Key figures

30

producteurs, regroupés au sein de l’organisation de producteurs « légumes » de la coopérative CAVAC 

20%

de la production de pois chiches en Label Rouge des opérateurs prévoit d'être valorisée, en sec, par les opérateurs à court terme. Cet objectif est de 40% dans un horizon de cinq ans

 

25

tonnes de pois chiches Label Rouge transformés supplémentaires dès la première année de production sont prévues pour le stérilisé par le transformateur. L'objectif est de 50 tonnes pour les années suivantes

About Label Rouge

Label Rouge is a national sign of quality that designates food products or non-food, unprocessed agricultural products which, due to their production or manufacturing conditions, have a superior level of quality compared to so-called "standard" products. At every stage of production and processing, a Label Rouge product must meet the requirements defined in a set of specifications, validated by the Institut national de l'origine et de la qualité (INAO) and approved by an interministerial decree published in the Journal officiel de la République française. Compliance with these requirements and product traceability is monitored by an independent certification body supervised by INAO.

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More information on Label Rouge

The latest approvals for French SIQO products