Temporary modification of PDO/IGP/STG/Label Rouge specifications (or derogations in organic farming) is a specific, framed provision, provided for by French and European regulations in exceptional circumstances and which sets a precise and transparent framework within which it is possible to temporarily modify a specification, on the basis of justifications. This process enables professionals to temporarily adapt production conditions in the face of a health or, in this case, climatic crisis. Examples include grazing periods or animal feeding conditions.

It is the producers concerned, via the appellation's defense and management organization, who request a modification in view of the external difficulties they are facing. In the case of PDO/IGP/STG/LR, this request is then examined by the INAO's committees dedicated to each sign, where the technical expertise of the various members enables the dossier to be judged. Of course, the quality of the products must not be affected for these requests to be approved.

If the temporary modification is accepted, it is then formalized and made public by an interministerial decree published in the JORF. This modification is then notified to the European Commission in the case of PDOs/PGIs. These modifications are therefore validated by an INAO decision-making body, have a time-limited effect and are made public.

Given the circumstances and the emergency situation, INAO bodies have mobilized to deal with any requests responsively and enable producers to continue their activity, while guaranteeing that the quality of products under quality signs is maintained.

Temporary modifications granted (to November 29, 2022)

AOP viticoles

• Entre-Deux-Mers
• Saint-Émilion

IGP et Label Rouge agroalimentaires

• Agneau du Quercy and LA 07/07 "Fresh and frozen meat and offal of lamb from 13 to 22 kg carcass, udder-fed for at least 70 days or until slaughter if slaughtered between 60 and 69 days"
• Agneau de Sisteron and LA 09/95 "Lamb over 13 kg carcass, udder-fed for at least 60 days"
• Ail de la Drôme
• Emmental de Savoie
• Gruyère
• Saint-Marcellin
• Raclette de Savoie
• Tomme de Savoie
• Tome fraîche de l'Aubrac

AOP agroalimentaires

• Abondance
• Banon
• Beaufort
• Beurre de Charentes-Poitou / Beurre des Charentes / Beurre des Deux-Sèvres
• Bleu d'Auvergne
• Bleu des Causses
• Bleu de Gex Haut-Jura / Bleu de Septmoncel
• Bleu du Vercors-Sassenage
• Brocciu corse / Brocciu
• Cantal or Fourme de Cantal
• Comté
• Fourme d'Ambert
• Fourme de Montbrison
• Lavender essential oil from Haute-Provence / Essence de lavande de Haute-Provence
• Laguiole
• Mont d'Or
• Morbier
• Munster / Munster-Géromé
• Neufchâtel
• Ossau-Iraty
• Piment d'Espelette / Piment d'Espelette - Ezpeletako biperra
• Reblochon or Reblochon de Savoie
• Rigotte de Condrieu
• Roquefort
• Saint-Nectaire
• Salers
• Tome des Bauges

Label Rouge

• Label Rouge n° LA 15/98 "Lingot"
• Label Rouge n° LA 19/06 "Flageolet vert"
• Label Rouge LA 07/07 "Fresh and frozen meat and offal of lamb from 13 to 22 kg carcass, udder-fed for at least 70 days or until slaughter if slaughtered between 60 and 69 days"
• Label Rouge LA 09/95 "Lamb over 13 kg carcass, udder-fed for at least 60 days"