Red Label

See also: Label

The Red Label is a sign of French quality (redefined in the law of agricultural orientation of January 5th, 2006).

The agricultural labels were created in 1960 by the law of agricultural orientation to defend and develop the products Agroalimentaire S of quality like the Volaille S of Loué at the time of the industrialization of French agriculture. The 1st Red Label, on the initiative of Poultry breeder S anxious to develop a breeding respecting the tradition and bringing a guarantee of quality to the consumer, was obtained in 1965 by the poultries of the Périgord and the Landes: schedule of conditions “high farm yellow chicken in freedom” (the 01-65). This sign then developed for other food products but also for nonfood and not processed agricultural produce (ex: flowers).

The Red Label is the only official sign which attests a level of higher quality. The French State, by the means of the National institute of the Origin and Quality (INAO), allots the label at an organization called organization of defense and management (ODG) representing a whole collective die. All the stages of the Production and the development, the Red Label product must answer requirements defined in a Schedule of conditions approved by the INAO. The respect of the schedules of conditions by the operators is controlled regularly throughout the production by organizations independent and impartial certifiers. Tests Organoleptique S are carried out regularly to show the gustatory quality of the Label product. This quality must be always higher than that of the current products of comparable nature.

In the field of the meats, poultries and fish, the Red Label represents approximately 45.000 producers, 6.000 companies, for a turnover of 1,1 billion euros on approximately 1,25 billion euros the Red Label in France.

External bonds

Official site of the red poultry Label
Official site of the meats red Label

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