Why does the label “Meat of France” is not recipe – Le Figaro

VIDEO – Francois Hollande said the label “Meat France” would be affixed to the meat so that consumers meet there. This label is in fact already for a year and a half and suffers from a notoriety deficit.

This is a hexagonal logo colored in blue- white-red and declined in ten versions attesting to the quality of French meat. The calf, horse, beef, mutton or pork each have their brand to consumers when they buy their bearings. And contrary to what announced by the President during his visit to the Tour de France last Saturday, this -which identifier is not (yet) a label- not going to be established soon for the simple reason there is already for a year and a half! Designed in 2014 by professionals of livestock sectors, this logo assures consumers that the meat comes from animals born, raised, slaughtered, cut and processed in France. “The specification is very demanding, it’s a real guarantee” explained Guillaume Garot, the Delegate Minister for Food then, on the occasion of its launch. “Under this mark is the certification of the French origin of meat, animal welfare, respect for the environment and decent wage conditions,” explains Dominique Langlois, President Interbev (interprofessional national association livestock and meat)

Originally launched to restore consumer confidence after the scandal of horse meat in 2013, the logo has not really caught in the spokes. “Meat of France” is intended to replace the State labels’ French Beef “or” French Sheepmeat “, set up in 1996 following the mad cow crisis. These labels are mandatory markings made by Europe, as our identifier ‘Meat of France is French-French, “continues Dominique Langlois. Unlike previous, the new logo brings together under one label all meats of France. Today, a majority of the meat on the shelves in supermarkets and butcher shops is of French origin. “It is unfortunate that the consumer does not know, common fault label” laments the director Interbev.

A survey by Europe1 few months ago revealed that “less than 3% of meat sold under the identifier created last year,” the radius of pigmeat. Moreover, clients interviewed for the study did not seem to even know the blue-white-red hexagon. A fact which shows that the stamp is not yet widespread among manufacturers and retailers, responsible for its affixing. Yet the approach is widely supported by industry professionals. Jacques Poulet, director of the animal pole Coop de France emphasizes that “this labeling should really be set up to help farmers.”