Traditional shallot from Brittany: “The IGP is a decisive step” – Economy

IGP for Protected Geographical Indication. These three letters are gaining a reputation, catching up with their AOC and AOP (Controlled/Protected Designation of Origin) neighbors signs of quality… Traditional shallot collective from Brittany calling for a PGI, the comparison was already on everyone’s mind, Regarding the “Roscoff onion”, grown a few kilometers away: “But I did not register for 19 years”, warns its president Bernard Cadiou, thus recalling all the time and commitment necessary to obtain the precious AOP for the rose. onion.

“I think that if we have the support of elected officials and they defend our request at the level of State services, we will need between five and six years,” he calculates. The file will be presented in the coming weeks, to the National Institute of Origin and Quality (Inao), at the latest “at the beginning of the year”.

115 professionals within the group

With him, 115 Breton professionals will be attentive to his evolution. Because the PGI is seen as a “decisive step” to “protect a quality shallot, a know-how, a territory”. A plus also for the local economy, since this crop also represents “between 35,000 and 45,000 tons sold each year” (organic and conventional), or “80% of the traditional shallots sold on the French market”.
As a reminder, this decision was made in August 2021, when the collective was created, to “differentiate itself from seedling shallot”, seed from the Netherlands, sold “around 20% cheaper” and to “Echalion”, which , for the collective, has been sowing “confusion among consumers” for years. And yet, as producer multiplier Jean-Michel Le Bot points out, “we see the difference between professionals, like that of a donkey and that of a horse.”

For the first time, the Brittany Traditional Shallot Collective brought together its sector, its producers, multipliers and negotiators, as well as elected officials for an afternoon of visits and information. Here at Gaëc Jaouen in Plougoulm. The opportunity to understand that “a lot of labor is needed to plant the bulb, take it out of the field and then pick the shallot”. (The Telegram/Cécile Renouard)

Therefore, the “multipliers”, but also the “producers” and the “negotiators”, have been working on their file for months, in particular with the help of a specialized engineer, hired for this mission. From committee to meeting, they have “concretely defined the PGI name”, that is, “the traditional Brittany shallot”, also delimiting a geographical area, which is coastal, up to 20 km from the coast, and encompasses two Breton departments, Côtes -d’Armor (10% of production) and Finistère (80% in the north of the department and 10% in the south). Its specifications were also developed “by the profession”.
The collective is ready. “Afterwards, we will ask for the red label, warns the president Bernard Cadiou. Because if the IGP is for the territory, the land, the Red label, it is for the superior quality, the most recognized by consumers”.

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