It is the result of very strict requirements and supervision in all stages : production, elaboration and product sale leading to a superior quality in taste. A product that benefits from the " Red Label " must offer a significant difference in quality, in taste and in image, easily recognized by the final consumer.
The Red Label is granted by the State to the professionals who belong to organized channels or collective structures and who respect the legal specifications' document issued by it..
The channel or collective structure which is also called " Quality Pooling Organization ", is one of the features that make the Red Label unique.This organization is responsible for : the set-up, the follow-up, the management and the promotion of the Red Label products. It is generally linked to a production area or a specific territory.
Labels are controlled by independant organizations approved by the State and accredited by another independant organization called COFRAC.
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How is a Red Label recognized ? |
| The Label is recognized by its logo " Label Rouge " which is affixed on the product's label. The logo is the property of the Ministry of Agriculture. Its slogan is " Officiellement Bon " (Officially Good).
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The concerned products are : |
| Poultry : chicken, guinea fowl, turkey, quail, capon...,
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| Palmipeds : duck magrets, foie gras, duck cuts...
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| Rabbit, eggs
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| Cod cuts and cured meats : sausages, dried sausages, dried and cooked hams, pâtés...
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| Meat : lamb, beef, pork and veal.
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| Shellfish : oysters....
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| Fruits and vegetables : apples, pear, green lentils from Berry, pink garlic, beans
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| Prepared dishes, cereals products and sugary products,
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| Beverages : special beers from North of France, cider
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| Non alimentary products : cereal seeds, grass
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