Adaptation capacity of French beef cattle production systems to produce in quality market chains

Aim of the project :
The project is structured in three parts. The first one deals with the consequences on farmer practices of the involvement in quality market chains. That means to analyse the variability of the technical practices and strategies in connection with the degree of involvement of farmers in the quality chains (i.e. only few animals sold or a significant part of the production). The second part deals with a model built-up process to simulate the functioning of the beef cattle herd (cows, calves, fattened animals) and the effects on the productivity and herd size and herd composition of the management modifications identified in the first part on this functioning. The aim of third part is to propose new beef cattle production systems based on grass feeding (pasture and hay), particularly for late maturing young males and to test the integration of this production on the functioning of the reproductive herd at the farm level.

Source of founding : Institute (INRA)
Regional (Bourgogne)

Program type:
Pluri-disciplinary project associating two INRA's labs, ENITAC (Ecole Nationale d'Ingénieurs des Travaux Agricoles, Clermont-Ferrand), ISIMA (Institut Supérieur d'Informatique, de Modélisation et de leurs Applications, Clermont-Ferrand)
Starting date: January 2000
Duration: 4 years

Address: INRA URH , Site de Theix
63122 Saint-Genès-Champanelle, France
Ph : 33 (0)4 73 62 40 80 - Fax : 33 (0)4 73 62 44 29
e-mail : urh@clermont.inra.fr - http://www.clermont.inra.fr/

Scientific Responsible of the project: Stéphane Ingrand

Scientific Responsible of the project in this unit: Stéphane Ingrand, INRA URH
Equipe Systèmes de Production, 63122 Saint-Genès Champanelle
tel: (33) 473624291 - fax: (33) 473624118 - e-mail: ingrand@clermont.inra.fr

Staff Involved:

• Jacques Agabriel (INRA URH, Clermont-Ferrand)
• Benoît Dedieu (INRA URH, Clermont-Ferrand)
• Laurent Perochon (INRA URH, Clermont-Ferrand)
• Didier Micol (INRA URH, Clermont-Ferrand)
• Bruno Lémery (INRA LISTO, Dijon)
• Pierre Pasdermadjian (INRA LISTO, Dijon)

Students involved:

• Annual students works :
• 2000 : Isabelle Carrasco (ENITA Bordeaux, 6 months)
• 2001 : Olivier Jauze (ISIMA Clermont-Ferrand, 6 months)
• Fabienne Antheaume (ENSA Rennes, 6 months)
• 2002 : Marie-Odile Nozières (ENSA Rennes, 6 months)
• Stéphanie Aulas (ENITA Bordeaux, 6 months)
• (ISIMA Clermont-Ferrand, still unknown, 6 months)
• Hélène Bardey (PhD, 2001-2003). ENESAD Les Longelles, 26 Bd du Docteur Petitjean, BP87999, 21079 Dijon. E-mail : bardey@enesad.inra.fr
  

Scientific and professional partners:

• Christine Force, ISIMA (Institut Supérieur d'Informatique, de Modélisation et de leurs Applications), Clermont-Ferrand - France
• Sylvie Cournut, ENITA (Ecole Nationale d'Ingénieurs des Travaux Agricoles), Clermont-Ferrand - France
• Institut de l'Elevage - France
• Chambres d'Agriculture - France
• Domaine expérimental de Laqueuille (INRA, responsible : Pascal D'Hour) - France

Expected results:
The content of the different specification schedules used in France points out the question of breed and animal categories, and less the "local" practices and the link to a specific production area. For the farmers, the degree of involvement in the quality market chains is firstly determined by the strategic policy of the commercial company to which they sell their animals. This degree of involvement can be measured in different ways: the number of quality signs involved, the number of animals sold in a year, the selling periods, but also the characteristics of the sales circuits (producer groups, supermarkets, independent butchers…). The technical implications for the farmers, as far as herd management is concerned, are not yet very restrictive. The elements identified as determining in the herd management are

1. the modalities, the criteria and the periods chosen for sorting animals (batching management practices), for females as for males,
2. the revision of replacement and culling policy in the reproductive herd, as well as the flexibility of the possible destination of commercialised animals.

The quality market chains in France for beef meat are firstly supplied with meat produced with females and the major part of males are exported at weaning in Italy, Greece, etc. Some trials conducted at the Laqueuille experimental farm (INRA, Theix Center) show that it is possible to produce young steers (24-month old, Charolais breed, 400 kg carcass weight), with a diet based on grass (hay during winter, 250 kg of concentrate throughout the life) and corresponding to high quality meat criteria. No differences were obtained compared with 36-month old heifers in carcass characteristics and organoleptic criteria (tenderness, jutosity of the meat). Further trials will combine different age at castration (at birth vs at weaning) and different calving dates (in winter vs in June).
A first computer prototype was built in 2001 to simulate the calving-to-calving process in a beef cow herd. It takes into account mainly the biological processes and less the decision-making process of the farmer, which will be the next step of the modelling built-up process. The outputs of the prototype are the calving distribution, the number of calves produced, the number of culled cows, according to different culling rules (age, fertility, abortion).

Aim of the project :
Dans le cadre de l’objectif intitulé Créer une synergie entre tous les acteurs de la filière agro-alimentaire une action a été retenue concernant la valorisation des productions agricoles et alimentaires locales relevant du secteur des boulangeries, des charcuteries et des produits laitiers. La démarche consiste à valoriser ces productions à partir de l’identification et de la mise en avant de leur spécificité culturelle, passant par les savoir-faire et l’histoire, dans le but de transformer cette plus-value culturelle en plus-value économique.
Ces recherches doivent permettre de répondre à trois objectifs :

• contribuer, en collaboration étroite avec les producteurs, à la mise en place d’une charte visant à définir collectivement ce qui fait la spécificité de chaque produit;
• définir les éléments d’information pour la valorisation et la promotion (éléments portant sur la dimension culturelle de ces produits en s’appuyant sur les savoirs).
• choisir les supports de communication appropriés.
  

Ce premier travail d’identification est impératif avant toute démarche de valorisation, car ces produits sont mal connus. Les produits retenus sont le civier et le boudin, le beurre, la crème, les fromages blancs, le fromage fort et le pourri, les tartes.
Raliment est chargé d’analyser les perceptions et les représentations des consommateurs et des non consommateurs de ces produits, par une approche spécifique qui articule psychologie sociale et marketing, afin de dégager :

• des supports de communication pour chacun des produits identifiés (mise en place de moyens de communication qui soient toujours en adéquation avec ces produits, c’est à dire sans tomber dans les extrêmes des produits industrialisés ou des " pseudo - produits de terroir "),
• des axes de communication efficaces qui soient en phase avec les remarques et représentations des consommateurs actuels et potentiels,
• des argumentaires efficaces pour aider les opérateurs à mettre ces produits en valeur, dans une optique de dynamique de réseau.

Source of founding :

Program type: Syndicat mixte Bresse Revermont Val-de-Saône; Programme Leader II, Contrat global de développement Bresse, Revermont, Val-de-Saône.

Starting date:
Duration:

Address : CNRS, Alimentec, Rue Henri de Boissieu
01060 Bourg en Bresse Cedex 9, France
Ph : 33 (0)4 74 45 52 07 - Fax : 33 (0)4 74 45 52 06
e-mail: philippe.marchenay@ethno-terroirs.cnrs.fr
e-mail: laurence.berard@ethno-terroirs.cnrs.fr
http://apsonat.dsi.cnrs.fr/terroir/

Scientific Responsible of the project:

• Laurence Bérard
• Philippe Marchenay

Staff involved:

• Laurence Bérard,
• Philippe Marchenay,
• Delphine Balvet

Scientific partner: Raliment, Rhône Alpes Recherche Alimentaire (J.M. Hérodet).

Consumer perception of labelled beef meat and traceability (race)

Aim of the project :
This project aims to identify consumers' perception of beef meat traceability and to increase consumption of beef meat from Central Massif with a regional breed or with the high quality label Label Rouge.

Source of founding : Gov. - self financing.
Program type: Regional
Starting date: 11/1999 - 04/2002
Duration: 30 months

Address: Typicité des produits alimentaires
Food Quality and Economics Department
ENITA de Clermont-Ferrand - 63370 Lempdes, France
Ph : Ph: 33 (0)4 73 98 13 32 - Fax : 33 (0)4 73 98 13 90
e-mail : qea@gentiane.enitac.fr
http://www.enitac.fr/rech/typicite.html (Research unit)
http://www.enitac.fr/cerpat (Terroir Resources centre)

Scientific Responsible of the project: Pr Georges Giraud

Scientific Responsible of the project in this unit: Pr Georges Giraud, giraud@enitac.fr

Staff Involved: Pr Georges Giraud, Corinne Amblard.

Students involved: 2 Masters (past)

Professional partners: SOCOPA Industrie, CIV Centre d'information sur les viandes

Expected results: In progress

Consumption and perception of typical food products from Auvergne (France)

Aim of the project :
This project aims to study consumers' perception of typical food products from Auvergne and to identify the context effect of tourism towards regional food products consumption. The final objective is to promote typical food products from Auvergne and to increase their consumption.

Source of founding : Gov. - self financing
Program type: Regional

Starting date: 12/1999 - 12/2002.
Duration: 36 months

Address: Typicité des produits alimentaires
Food Quality and Economics Department
ENITA de Clermont-Ferrand - 63370 Lempdes, France
Ph : Ph: 33 (0)4 73 98 13 32 - Fax : 33 (0)4 73 98 13 90
e-mail : qea@gentiane.enitac.fr
http://www.enitac.fr/rech/typicite.html (Research unit)
http://www.enitac.fr/cerpat (Terroir Resources centre)

Scientific Responsible of the project: Pr Georges Giraud

Scientific Responsible of the project in this unit: Pr Georges Giraud, giraud@enitac.fr

Staff Involved: Pr Georges Giraud, Corinne Amblard.

Students involved: none

Scientific partners: INRA, France

Expected results: In progress

Aim of the project :
The new Community regulations (Protected Designations of Origin, Protected Geographical Indications) for identifying and protecting agricultural products and foodstuffs with a specific link to a 'terroir' are of increasing interest to agro-food companies. These regulations aim at defining and registering the denomination of products corresponding to specific qualities and a precise delimitation of the corresponding geographical area. Defining these zones poses problems for the methodology of PGI. The objective of this study was to identify and assess the cultural, economic and natural components of local, traditional agricultural and food productions, known as products of the 'terroir', when identifying a protected area. This involved setting up a methodology to define a geographical zone, by integrating different approaches: historical, cultural, social, technical, economic, commercial, environmental, all based on products and sectors.

In the European regulations, two major criteria emerge to define Protected Geographical Indications: "determined quality" and "reputation". These criteria can be interpreted very broadly but do not deal thoroughly with the question of zoning. The researchers therefore identified six criteria likely to be involved in defining a PGI zone: the origin of the raw material, ecological factors, local knowledge and know-how, the present and also the historical economic reality, the existence of previous zoning. Each criterion has a perimeter, whose limits need to be defined. Afterwards, it is the balanced combination of these criteria according to political choices which makes it possible to reach a final mapped proposition for zoning.

The method proposed is based on weighing up clearly identifed criteria which makes it possible to plan the protected zone. It provides elements of reflection to all those who must consider the components of a 'terroir' or an area.

Source of founding :

Demand: Chambre Régionale d’Agriculture Rhône-Alpes - Lyon

Program type: Programme " Aliment demain "; Direction générale de l’alimentation, Ministère de l’Agriculture

Starting date:
Duration: 1996-1999

Address : CNRS, Alimentec, Rue Henri de Boissieu, 01060 Bourg en Bresse Cedex 9, France
Ph : 33 (0)4 74 45 52 07 - Fax : 33 (0)4 74 45 52 06
e-mail: philippe.marchenay@ethno-terroirs.cnrs.fr
e-mail: laurence.berard@ethno-terroirs.cnrs.fr
http://apsonat.dsi.cnrs.fr/terroir/

Scientific Responsible of the project: Laurence Bérard, CNRS.

Scientific consultants: Christine de Sainte-Marie, INRA, Laboratoire de recherches sur le développement de l’élevage, Corte - France

Scientific partners:

• Institut Supérieur d’Agriculture Rhône-Alpes,
• Centre National de la Recherche Scientifique - Recherche et information sur les ressources des terroirs - Antenne de l’unité de recherche associée 882.

Expected results:
Trois produits ont été sélectionnés dans le cadre d’études de terrain approfondies prenant en compte l’ensemble des critères (la crème et le beurre de Bresse, la pomme du Pilat, les salaisons de l’Ardèche). Cinq autres apportent un éclairage complémentaire à travers l’approfondissement d’un ou plusieurs critères pour chacun d’entre eux (la rosette de Lyon, le nougat de Montélimar, le calisson d’Aix, la saucisse de Morteau et la brique du Forez).

La question est ici de comprendre comment, en fonction des produits (notamment selon qu'il s'agit de produits bruts ou de produits transformés), les différents critères déterminent - et jusqu’à quel point - la délimitation de la zone d'IGP. Ont été retenus : les facteurs écologiques et environnementaux, l’origine et la qualité de la matière première, les savoir-faire et les usages locaux, la réalité économique historique et actuelle, la réputation, la préexistence d’une zone.

Les différents critères soumis à l’analyse ont d’abord été raisonnés en prenant en compte la définition même de l’IGP, au sens du règlement communautaire : un nom géographique désignant un produit agricole ou une denrée alimentaire dont une qualité déterminée, une réputation ou une autre caractéristique peut être attribuée à cette origine géographique.
Ainsi, la " qualité déterminée " est examinée successivement en tant que reposant sur les savoir-faire, les matières premières, les facteurs naturels. La " réputation ", en lien avec l’origine géographique, soulève la question de la notoriété historique ou ancienne et de la réputation actuelle. Cette réputation peut aussi être reliée à la dénomination utilisée sur le produit, dans la mesure où une dénomination géographique peut correspondre à plusieurs utilisations : administrative, économique ou historique. Chacun de ces niveaux bénéficiant ou non d’une notoriété, peut correspondre à des délimitations sensiblement différentes. Par ailleurs, la réputation peut se trouver liée à la préexistence de la notoriété d’un autre produit sur la zone retenue.

Toujours dans le texte réglementaire, " une autre caractéristique " peut être attribuée à l’origine géographique. Il est intéressant de questionner ici les données historiques et ethnologiques, mais aussi les conditions économiques et politiques, qui mettent en scène les acteurs présents, y compris les opposants aux dosssiers.

L’analyse des données issues des enquêtes et de la réalité du terrain permet de proposer une hiérarchisation des critères influençant la délimitation des zonages IGP, et cela en conservant une distinction en fonction du type de produit : selon qu’il est brut ou transformé, les critères ne jouent pas de la même façon. Ainsi sont distingués des critères déterminants, des critères qui peuvent être déterminants et des critères non déterminants. A partir des exemples-types de terrain, des grilles d’interprétation de l’influence respective des critères sont proposées.

Pour chaque produit étudié, la méthodologie repose sur la construction objective d’une grille des critères déterminants pour le zonage IGP. Le zonage pertinent proposé découle alors de la combinaison pondérée de ces critères déterminants.

Au final, il apparaît que ce sont des choix politiques qui doivent pondérer les critères déterminants selon trois types de logique :
- aménagement du territoire,
- protection forte de la spécificité du produit,
- économique.
Nous insistons sur l’importance de l’arbitrage politique intervenant in fine uniquement sur la base de critères objectifs argumentés. Cette approche donne alors tout son sens à l’IGP comme outil de développement économique et d’aménagement du territoire au service de politiques locales harmonisées à l’échelle nationale par la réglementation et les commissions concernées.

Delineation of the texture of Salers cheese by sensory analysis and physical methods

Aim of the project :
Until now, scientific information about rheological and sensory characteristics of Salers cheese (a french PDO cheese) has been lacking. The aim of this project was to delineate texture characteristics of Salers cheese by sensory analysis, rheological measurements and fluorescence spectroscopy. Multidimensional statistical methods were used to evaluate the data and to investigate the relationship between sensory data, rheological parameters and spectral collections. In addition, the approach used in this project can be considered as a generic approach for the delineation of the diversity of PDO cheeses.

Source of founding : Gov. - self financing
Program type: Regional

Starting date: 10/1999 - 09/2001
Duration: 2 years

Address: Typicité des produits alimentaires
Food Quality and Economics Department
ENITA de Clermont-Ferrand - 63370 Lempdes, France
Ph : Ph: 33 (0)4 73 98 13 32 - Fax : 33 (0)4 73 98 13 90
e-mail : qea@gentiane.enitac.fr
http://www.enitac.fr/rech/typicite.html (Research unit)
http://www.enitac.fr/cerpat (Terroir Resources centre)

Scientific Responsible of the project: Pr Eric Dufour

Scientific Responsible of the project in this unit: Pr Eric Dufour, dufour@enitac.fr

Staff Involved: Pr Eric Dufour, Dr Annick Lebecque

Students involved: 2 Masters (past)

Professional partners: Pôle fromages AOC Massif Central

Expected results: See publication in the institute database

DOLPHINS:
Development of Origin Labelled Products:
Humabity, Innovation and Sustainability

Aim of the project:
The general aim of the Concerted Action DOLPHINS is to ease and strengthen exchanges of the scientific results of the researches conducted in European countries on origin labelled products (OLP). This has to be achieved by means of :

• the setting-up of a network of scientists involved in research on OLPs,

• the activation of dissemination instruments in order to meet the needs of citizens, policy-makers, researchers, firms and all the other operators involved in OLPs.

e-mail : webmaster@origin-food.org
http://www.origin-food.org

address: 8 avenue Laennec, 72 000 LE MANS, France
Ph : +33 (0)243 399 400 - Fax : +33 (0)243 399 409
e-mail : santoro@lemans.inra.fr
http://www.inra.fr/ESR/UR/lemans

Researchers working on the project:

• Bertil Sylvander
• Bernard Lassaut
• Vanessa Persillet
• Sandrine Scheffer

address: BP 27, 31 326 CASTANET-TOLOSAN, France
Ph : +33 (0)561 285 349 - Fax : +33 (0)561 285 372
e-mail : allaire@toulouse.inra.fr
http://www.toulouse.inra.fr/centre/esr/etiq/baner.htm

Researchers working on the project: Gilles Allaire

address: Quartier Grossetti, 20 250 CORTE, France
Ph : +33 (0)495 451 509 - Fax : +33 (0)495 461 181
http://www.corse.inra.fr/lrde/lrde0.htm

Researchers working on the project:

• François Casabianca
• Jean-Antoine Prost
• Nicolas Trift

address: 10 rue des Arènes, 72 000 LE MANS, France
Ph : +33 (0) 243 540 430 - Fax : +33 (0) 243 244 861
e-mail : v.lemeur-baudry@cmc-avocats.com

Researchers working on the project: Véronique Le Meur-Baudry

Scientific and professional partners:

• INRA - UREQUA8, avenue René Laennec - 72000 Le Mans - France
• CRITT CRISALIDE8, avenue René Laennec - 72000 Le Mans - France
• INRA - ESR/ETIC - BP 27 - 31326 Castanet Tolosan - France
  INRA - LRDEQuartier Grossetti - BP 8 - 20250 Corte - France
• 10, rue des Arènes - 72000 Le Mans
  Università di Parma - Istituto di Economia Agraria e ForestaleDipartimento di EconomiaVia Kennedy 6 - 43100 Parma - Italia
• Università di Verona - Dipartimento Economie Società ed IstituzioniSezione Politica Economica Agraria - Via dell'Artigliere, 8 - 37100 Verona - Italia
  Centro Ricerche produzioni animali (CRPA)Corso Garibaldi, 42 - 42100 Reggio Emilia - Italia
• Università di Firenze - Dipartimento di Scienze EconomicheVia Curtatone, 1 - 50123 Firenze - Italia
• SRVA - Avenue Jordils, 1 - CP 128 - 1000 Lausanne 6 - Swtizerland
  ETHZ - Institut d'Economie Rurale - Antenne Romande - Génie RuralGR Ecublens - 1015 Lausanne - Switzerland
• Université de Lausanne - C/o OIC - CP - 1000 Lausanne 6 - Switzerland
  Association suisse pour la promotion des AOC & IGP - 1936 Verbier Village - Switzerland
• Technische Universität Munchen-Weihenstephan - Department für Wirtschafts-und Sozialwissenschaften - Fachgebiet für Marktlehre der Agrar- und ErnährungswirtschaftAlte Akademie 14 - 85354 - Freising - Deutschland
• Diputation General de Aragon - Servicio de Investigacion AgroalimentariaUnidad de Economia Agraria176, Carretera de Montaña - Apartado 727 - 50080 Zaragoza - Espana
• Universidad de Lleida - ETSIA - CTFCSolsona - Edifici 1 - Rovira Rourre, 177 - 25198 Lleida - Espana
• Universidad Pùblica de Navarra - Departemento de Gestion de EmpresasCampus de Arrosadia - 31006 Pamplona - España
• University of Newcastle - Department of Agricultural Economics and Food Marketing (AEFM) - Kings Walk - Newcastle Upon Tyne, NE1 7RU - UK
• University of Edinburgh - Institute of Ecology and Resource Management (IERM)Edinburgh School of Agriculture - West Mains Road - EH9 3JG Edinburgh - UK
• Fondation Universitaire Luxembourgeoise - SEED185, avenue de Longwy - 6700 Arlon - Belgium
• University of Helsinki - Department of Economics and ManagementPO Box 27 - Latokartononkaari 9 - Viikki - 00014 University of Helsinki - Finland
• Instituto Nacional de Investigação Agraria - Estaçao Agronomica Nacional - Departamento de Estudos de Economia e Sociologia Agrarias (DEESA)Av. da Republica - 2784-505 Oeiras - Portugal)
• Universidade de Tras os Montes e Alto Douro (UTAD)Departemento de Economia e SociologiaAvenida Almeida Lucena 1- 5000 Vila Real - Portugal
• Direcção Regional de Agricultura de Entre Douro e Minho - Divisão Produção Animal - Quinta do Pinho - 4800-875 San Torcato - Portugal

Expected results:

• to better understand the characteristics and the evolution of OLPs in the agro-food system, also by analysing the links and synergies between OLPs and local/global production and marketing systems, rural development with particular reference to employment in rural areas and consumers/citizens,
• to provide tools for an assessment of public policies at various levels concerning PDO-PGI and other OLPs and the effects of legal protection, financial support and public promotional initiatives on production and marketing systems, competition policy, rural development, consumers/citizens' concerns and expectations,

• to provide relevant recommendations to the EU in order to better prepare and support the negotiation process in the framework of the WTO Round regarding the protection and promotion of OLPs.

Economics Observatory on Agro-food channel with a quality official sign
(Observatoire économique sur les filières agro-alimentaires avec signe officiel de qualité)

Aim of the project :
The main aim of this programme project is to provide data about food products with a quality official sign within Massif Central and carried out focused economics studies.

http://www.enitac.fr/cerpat/ (Terroir Resources centre)

Source of founding : Gov. - self financing
Program type: national, regional
Starting date: Since 1995
Duration: no limit

Address: Typicité des produits alimentaires
Food Quality and Economics Department
ENITA de Clermont-Ferrand - 63370 Lempdes, France
Ph : Ph: 33 (0)4 73 98 13 32 - Fax : 33 (0)4 73 98 13 90
e-mail : qea@gentiane.enitac.fr
http://www.enitac.fr/rech/typicite.html (Research unit)
http://www.enitac.fr/cerpat (Terroir Resources centre)

Scientific Responsible of the project: Pr Louis Lagrange (Lagrange@enitac.fr)

Staff Involved:

• Pr Louis Lagrange,
• Laurent Trognon
• Dr Georges Hullo

Scientific and professional partners:

• INAO,
• CERQUA,
• CEPRAL,
• syndicats de producteurs,
• groupements qualité,
• organismes certificateurs,
• services centraux et déconcentrés du Ministère de l'Agriculture et de la Pêche,
• etc.

Publications:

• Bortolussi V., Fournier, A., Pichouron D., Varenne, M., 2001, Réintroduction de la lentille blonde de la Planèze de Saint-Flour, Etude de faisabilité, ENITAC,41P.+ annexes, sous la direction de Lagrange L. (confidentiel)
• Valcheschini E., Lagrange L., Ansidei M., 2000, Conception d'un système d'information sur les produits agro-alimentaires sous signes officiels de qualité, rapport final, INRA-SAD/ENITAC, 81 p.
• Lagrange L., Briand H., Trognon L., 2000, Importance économique des filières agro-alimentaires de produits sous signes officiels de qualité. Economie Rurale, 258, 6-18.
• Lagrange L., Trognon L., Goscianski C., 2000, Impact économique des filières label rouge en Auvergne, Etude APAQ, Année de référence 1999, Département Qualité et Economie Alimentaires, Clermont-Ferrand : ENITA, 61p (confidentiel)
• Lagrange L., Trognon L., 2000, Cahier N°3 de l'Observatoire Economique des Produits Alimentaires de Terroir du Massif Central, Année de référence 1998, Département Qualité et Economie Alimentaires, Clermont-Ferrand : ENITA, Collection Etudes n°9.
• Lagrange L., Trognon L., 1999, Cahiers N°2 de l'Observatoire Economique des Produits Alimentaires de Terroir du Massif Central, Année de référence 1997, Département Qualité et Economie Alimentaires, Clermont-Fd : ENITA, Collection Etudes, 120p
• Lagrange L., Trognon L., 1998, Cahiers N°1 de l'Observatoire Economique des Produits Alimentaires de Terroir du Massif Central, Année de référence 1995, Département Qualité et Economie Alimentaires, Clermont-Fd : ENITA, Collection Etudes, 111p

Effect of forage conservation on the characteristics of PDO cheeses

Aim of the project :

The issue of silage preservation and its effect on cheese quality has been fuelling ongoing debate among the leaders of PDO cheesemakers. Certain specific defects can be observed with low quality silage, especially in hard-cooked cheeses where the presence of butyric sporus in silage and in milk may cause serious problems (delayed swelling, unpleasant taste and odour), which is far less frequent with high quality silage. However most of these data result from empirical observations where it is difficult to correctly differentiate the particular effects of the different factors (nutrive supplies, forage conservation, cheese manufacturing…). The aim of the project was

1. to analyse the effect of the forage conservation method (hay vs silage) on the sensory properties of St-nectaire cheeses (a French PDO semi hard cheese made in Auvergne). Cows were managed in a experimental farm. Grass from the same paddock was harvested on the same day and preserved either in silage (with acid preservative) or as hay (barn drying). Preservation quality was excellent in both situations, and the nutritional supply to cows was the same. Saint-nectaire cheeses were processed in an experimental plant
2. To validate the results on another PDO Cheese, with a bigger size and a longer rippening time (Cantal)
3. To validate the results in private farms : chemical and sensory analysis were made done on 67 cheeses made during winter in 23 farms producing raw milk St-nectaire cheese, and linked with cows' feeding condition and processing parameters

Source of founding : DATAR (regional founding) and INRA

Program type:
National
Starting date: 1997
Duration: 4 years

Address: INRA URH , Site de Theix
63122 Saint-Genès-Champanelle, France
Ph : 33 (0)4 73 62 40 80 - Fax : 33 (0)4 73 62 44 29
e-mail : urh@clermont.inra.fr - http://www.clermont.inra.fr/

Scientific Responsible of the project: Jean-Baptiste Coulon, INRA, URH

Scientific Responsible of the project in the INRA-URH unit: Jean-Baptiste Coulon, INRA, URH

Staff Involved:

• Isabelle Verdier-Metz
• B. Martin
• Philippe Pradel
• J.L. Berdagué

Scientific and professional partners:

• C Agabriel (ENITA Clermont-Ferrand) - France
• Pôle fromager AOC Massif Central - France
  

Expected results:
The cheeses made with the milk from cows fed silage were more yellow (due to of higher carotene content in silage than in hay) and tended to taste more bitter. The other chemical and sensory characteristics did not differ much between the two treatments. This experimental result was confirmed by observations made in farms. These results show that when forage preservation is good, the preservation method has little influence on the sensory characterisics of cheese, except on colour. It is however possible that the effect of silage may vary according to the type of cheese. In the last trial, silage grass induced wider sensory differences than hay on Cantal-type cheeses than on Saint-Nectaire ones.

References :

• Verdiez-Metz I, Coulon JB, Pradel P,Viallon C, Berdagué JL, 1998, J Dairy Res, 65, 9-21
• Agabriel A, Coulon JB, Journal C, Sibra S, Albouy H, 1999, Lait, 79-291-302
  

Aim of the project :
Mode of organization for producers involved in the management of different types of quality signals (private brands, collective brands, PDO, PGI etc...)
Impact on consumer information and on the working of competition
Managerial implications for producers and organization of producers

Source of founding :
Program type: FAIR (shared cost project)
Starting date: 1999
Duration: :2 years

Address: rue Pierre WAGUET, BP 30313
60026 BEAUVAIS CEDEX, France

Scientific Responsible of the project:
Egizio Valceschini, INRA SADAPT, 16 rue Claude-Bernard, F-75000 Paris , France - Ph: 01 44 08 16 95

Scientific and professional partners:

• University of Piacenza (Italy)
• University of Giessen (Germany)
• Reading university (UK)
• Wageningen university (the Netherlands)
• University of Thessaloniki (Greece)
• University of Barcelona-Pompeu Fabra (spain)
  

Expected results: Not yet achieved

FAIR 1 CT95 0481
Husbandry systems and sustainable social / environmental quality in less favoured areas

Aim of the project :
To understand primary livestock production systems in less favoured areas (LFA's) so that the preservation of landscape environments may become sustainable in terms of socio economics and aid development of rural communities.
To achieve this, there are four main sub-objectives :

1. Define ecological management practices and indicators for important cultural landscapes,
2. Integrate animal husbandry practices with sustainable landscape management and uses of forage resources,
3. Assess the impact of livestock Husbandry systems and potential changes on regional socio-economics and rural development,
4. Assess the potential of landscape environmental quality in meeting consumer expectations and markets
   

Source of founding : Shared-cost EC project

Program type: EC (FAIR)

Starting date: March, 1, 1996
Duration: 4 years

Address: INRA-ENSAM UMR Innovation
2, place Viala, 34060 Montpellier cedex 1, France
Ph : 33 (0)4 99 61 2557 / 2740 - Fax : 33 (0)4 67 54 58 43
e-mail : leblaye@ensam.inra.fr
http://www.inra.fr
http://www.ensam.inra.fr/umr-innov/

Scientific Responsible of the project: Mr. Antony WATERHOUSE

Scientific Responsible of the project in this unit:
Mrs Elizabeth LÉCRIVAIN, INRA - Ecodeveloppement, domaine Saint-Paul,
Site Agroparc, 84914 AVIGNON CEDEX, France - Ph: +33 (0)432 722560 - Fax: +33 (0)432 722562 - e-mail: lecriv@avignon.inra.fr

Staff Involved:

• Mrs Elizabeth LÉCRIVAIN,
• Mrs Marie-Claude LÉOUFFRE,
• Mrs Flore GARCIA,
• Mrs Danièle PONCHELET,
• Mr. Christian DEVERRE,
• Mr. Christian SCHMITT,
• Mr. Marc TAUZIN,
• Mr. Jacques LASSEUR,
• Mr Jean-Pierre BOUTONNET,
• Mr Didier ARMAND.

Students involved(PhD, Ms):

• Mr. Sébastien KERN,
• Mrs Élisabeth RÉMY
  

Scientific and professional partners:

• In France : Nature Regional Park of Luberon officials.
• GB : Hill and Mountain Research Centre of the Scottish Agricultural College.
• Germany : Department of animal Husbandry of the University of Kassel.
• Greece : Laboratory of range science of the Aristotle University of Thessaloniki.

• Italy : Ente per le Nuove Tecnomogie, l'energia e l'ambiente (ENEA) ; Institute of animal Production of the University of Perugia.

Expected results:

• There is no specificity of the Luberon zone for lamb production: in this zone, sheep farmers produce the same types of lambs as in all Southern France.
• A part (20%) of local consumers is ready to identify and demand so-called "Luberon lamb". This demand reflects a preference for locally produced products. It does not seem to be a concern with a type of production system (such as environment friendly or landscape preservation techniques).
• Traders (butchers and wholesalers) are not ready to support any labelled "Luberon lamb", as the market size is too small to justify such an investment.
• A producers group "Agneau du Luberon - Ventoux", established on a wider zone, meets a part of this specific local demand by semi - direct sales (collecting lambs, slaughtering, cutting and delivering to the consumers, butchers, restaurants). The added value of this lamb (about 2 Euros/kg) is the result of direct delivery of retail cuts as well as local label. So it is able to add value to locally produced lambs, but not to those lambs produced by most of the farmers with AEP contracts. A new standard of quality, able to characterise heavy, grass fed, old lambs, or light, suckling, very young lambs, would be necessary. But the major marketing channels and most of the consumers are not ready to accept, and pay more, such lambs. Farmers operating the AEP procedures can only find a good value for their lambs in local direct sales.
• The "calcareous grassland" scheme does not generate any new marketable product. Its effects on environment have to be assessed by the scientists on a long term perspective (Section 1). The program gives animal farmers involved the opportunity to graze extended areas. But the type of lamb they produce is of low value on the main market channels. The amount of the subsidy they receive, approximately Euros .4 to .5 per kg carcass weight is similar to difference between the price of their lamb and the grain fed lambs in the main marketing channels. So the public founds give them the price lamb market cannot give.
  

Aim of the project :
The main objective is to stimulate markets for red meat and meat products by the delivery of a system of quality assurance across the all stages of the filière. This involves improving knowledge of i) the consumer, ii) the markets and iii) the industry, and how they interact.

One of the specific objectives is the exploitation of market segmentation opportunities, nationally and at EU level, for meat products, in particular QMPs which deliver particular attributes demanded (e. g. regional origin labels, environmental friendly, grass fed, etc.).

Source of founding : Shared-Cost by EU
Program type: European CRAFT program

Starting date: March, 1, 1999
Duration: 2 years

Address: INRA-ENSAM UMR Innovation
2, place Viala, 34060 Montpellier cedex 1, France
Ph : 33 (0)4 99 61 2557 / 2740 - Fax : 33 (0)4 67 54 58 43
e-mail : leblaye@ensam.inra.fr
http://www.inra.fr
http://www.ensam.inra.fr/umr-innov/

Scientific Responsible of the project: Mrs Kate CORCORAN

Scientific Responsible of the project in this unit:
Mr Jean-Pierre BOUTONNET, INRA / Unité SAD, UMR Innovation, Ph: +33 499 612357 - Fax : +33 467 545843 - e-mail : boutonne@ensam.inra.fr

Students involved (PhD, Ms):
Mr Guillaume CHAILLY - 6, rue Théophraste Renaudot, 31100 TOULOUSE, France - Ph: +33 561 416435 - e-mail : guillaume.chailly@freesbee.fr

Scientific and professional partners:

• In France : Coopérative ovine des Pyrénées-Orientales, Association Languedoc-Roussillon Élevage
• GB : University of Edinburgh, Royal Agricultural College, Scotch Quality Beef and Lamb Association, Costwold Sheep Group.
• Spain : Universidad de Zaragoza, Carne Aragon, Cooperativa de Alta Ribagorza

• Italy : Centro di Recerche de Produzione Animale, AI Pro Carne

Expected results:

1. In this region, no sanitary accident occured, neither by no respect of sanitary requirements (such as infection by Salmonella, E. Coli, etc.), nor by new diseases or invasion from outside (BSE, FMD, Scrapie, …). However consumers are concerned with sanitary problems and consumption of red meat has dropped. Sheep industry as a hole considers that consumers confidence will be restored only by reinforcing legal requirements for all the red meat put on the market, and more serious controls by veterinary services to avoid offences to the law. Everybody in the industry, individual as well as unions, associations, etc. participate with authorities in elaborating and implementing measures to improve the sanitary conditions of meat production and processing, and make it know to the consumer.
2. Local meat production is very lower than consumption. Animal production is a very small part of agricultural output (10%). Local meat industry is dominated, at a political, local level, by other productions, and at a national, commercial level, by meat from all regions of Europe. However this industry as a whole covers one third of the region's territory, where livestock agriculture's incomes maintain a certain a level of population, avoiding desert. Sheep farmers maintain mountain landscape, and produce the different categories of lamb that are appreciated on the local market. They show a great capacity to adapt to market changes. Local market prizes proximity and fresh meat. The main weaknesses and threats are (i) access to land, (ii) seasonality of traditional (transhumant) production, (iii) imports from lower cost producing regions.
3. In this context, local marketing organisations (Farmers Co-operatives, Livestock Dealers, Meat Wholesalers) have implemented various strategies of market segmentations. None of them are based on security or sanitary items. Most of these strategies are collective, based on agreements between Producers, Co-operatives or Livestock Dealers, Meat Wholesalers, and Retailers. Few are owned and operated by one single company. As a result, traceability is an important element of the quality control and of the trust the different partners have in each other. That is reinforcing the confidence consumers have in these products, including on sanitary requirements.
4. Criteria of segmentation are often based on origin: local, regional, national. Local origin is the one that gives more value to the meat.
5. The only type of further processing made by Wholesalers is cutting into consumers pre-packed cuts, in order to identify their brands until the consumer, and to be able to advertise on them. So they can catch a part of the plus value of the quality segmentation, and redistribute it back to farmers.
6. Other types of further processing, such as pre-prepared dishes, etc. is made only at a central level by catering companies, out of the study area. This activity needs a raw material as cheap as possible. It does not allow to add value to particular quality animals or local production.
7. Local sheep meat industry is very dynamic. While it products less than 20% of local consumption, it controls half of the lamb consumed. It has segmented the market in several quality segments, most of them linked with local origin. They have to advertise better on their work, and to increase their own pre-packing activity. Their activity is dependent on the network of public slaughterhouses that allows them to operate small quantities, in optimal sanitary conditions.
8. Supermarkets have the major share of the market of lamb in the area but are not so powerful: they buy one third of their lambs from local wholesalers, allowing local brands of lamb to be sold to consumers. Supermarkets sell 56% of lamb consumed in the area, but only 40% of quality branded lamb. Butchers sell 25% of lamb consumed, but 60% of quality branded lamb. These brands have still a small share in their sales (20% for butchers, 6% for supermarkets), as the retailers generally prefer to sell meat they have chosen by themselves and do not like to indicate the origin to their clients.
9. However, if butchers sell their lamb at high price with or without local brands, supermarkets demonstrate that brands can give more value to everybody in the chain.
10. Consumers are willing a diversified offer and the industry will increase the quantity sold by offering a range of types of lamb. Supermarkets have already the capacity to do it, but butchers are often asked exclusivity when they sell a branded lamb. Traditional butchers should receive support (from the industry or from local, national, European authorities) in order to operate simplified analytic accountancy.
11. Quality criteria have to be adapted in each region, to the local patterns of consumption.
12. Supermarkets offer a range of three (at least) qualities of lamb. The highest and possibly the medium can be provided by local companies, as they are able to offer local meat, corresponding to local requirements.
13. COPO seems to have filled the possible market of traditional butchers. The way to increase its activity is to develop sales to restaurants in the sector of commercial high standard restaurants, and to supermarkets.
14. Increased sales to supermarkets should be made easier by selling pre-packed individual cuts. But this would be a very strong change in their current strategy. That would need new investments and a change in their relations with the wholesalers.
15. Further transformation of the product (pre-prepared dishes) do not seem to be a good solution as this activity requires cheap raw material, and COPO's lambs are clearly situated in the high range.
16. Less than 60% of lamb consumers in the Languedoc-Roussillon region pay attention to both health and meat safety issues. They perceive both issues as a single one. These consumers are looking for a sense of security regarding health and meat safety. They state that such security can be achieved through:
    - purchasing meat from local stores,
    - being able to check the origin of meat, i.e., France for purchases at supermarkets, and region for purchases at the local butcher's, and
    - personal confidence in the butcher, or in the farmer when meat is purchased directly on the farm.
    Around 90% of the respondents think that feeding and environmental practices are the most important factors affecting the quality of the lamb. Around 80% want this information on the label, the rest wants to find this information said by the butcher. The place of origin is important for 80% of the respondents, and 86% want this information on the label. Information appears to be the primary means of reinforcing consumers' confidence. There is a need for consumers to know exactly where the meat comes from, and what livestock raising and feeding practices have been used.
17. There is a great diversity and complexity of the factors influencing the choice of the type of lamb. This diversity generates several groups of consumers. Also, each consumer may have several attitudes (and behaviours) under different opportunities. As a result, the size of the market (quantity sold) can be increased by a more segmented offer, as it was the case for wine or rice in Europe over the last 2 decades.
    

Global approach of hygiene with selective decontamination procedures in traditional workshops producing dry sausages

Aim of the project :
The objective is to direct microbial ecology in the traditional workshop of salted meat using methods to control the development of technological, deterioration and pathogen flora as well in the environment of process as in the final product. Then both sanitary safety and typicality will be guaranteed.

Source of founding : Gov. - self financing
Program type: Regional

Starting date: 01/2000 - 12/2001
Duration: 2 years

Address: Typicité des produits alimentaires
Food Quality and Economics Department
ENITA de Clermont-Ferrand - 63370 Lempdes, France
Ph : Ph: 33 (0)4 73 98 13 32 - Fax : 33 (0)4 73 98 13 90
e-mail : qea@gentiane.enitac.fr
http://www.enitac.fr/rech/typicite.html (Research unit)
http://www.enitac.fr/cerpat (Terroir Resources centre)

Scientific Responsible of the project: Pr Eric Dufour

Scientific Responsible of the project in this unit: Pr Eric Dufour, dufour@enitac.fr

Staff Involved: Pr Eric Dufour, Dr Isabelle Chevalier

Students involved: 2 Masters (past)

Scientific and professional partners: Agricultural Chamber of Haute Loire

Expected results: See publication in the institute database

Aim of the project :
This project aims to analyze the processes which allow amenities to emerge and to be internalized in local agri-food products or tourist activities in local areas. A comparative analysis is done between the French and the Portuguese situations.

Source of founding :
National funding: DADP -INRA
Regional funding: CCRDT -"Midi-Pyrénées"
Program type:
Starting date: January 2001
Duration: 3 years

Address 1 :
Université Toulouse II - Le Mirail, 5 allées A. Machado, F31058 Toulouse Cedex 1, France
Ph: +33 (0)5 61 50 37 05 - Fax +33 (0)5 61 50 37 33 - E-mail : casse@univ-tlse2.fr
http://www.univ-tlse2.fr/rech/equipes/dynrur.html

Address 2 :
INP-ENSAT, Avenue de l'Agrobiopole, Auzeville-Tolosan - BP 107, F31326 Castanet Tolosan, France
Ph: +33 (0)5 62 19 39 00 - Fax +33 (0)5 62 19 39 01 - E-mail : coquart@ensat.fr
http://www.inp-toulouse.fr/recherche/laboratoires/dynam_rurale/dynam_rurale.shtml

Address 3:
ENFA, Auzeville-Tolosan - BP 87, F31326 Castanet Tolosan, France
Ph: +33 (0)5 61 75 32 50 - Fax: +33 (0)5 61 75 03 09 - E-mail : secretariat-esde.enfa@educagri.fr
http://enfa.mip.educagri.fr/d_rurales/

Main scientific Manager of the project:
Gilles Allaires, INRA ESR Toulouse - "Emploi Territoire Innovation Compétences "

Scientific Manager of that project in Dynamiques Rurales institute:
Valerie OLIVIER, INP-ENSAT, Ph: 33 (0)5 62 19 39 28 - fax: +33 (0)5 62 19 39 01, email : olivier@ensat.fr

Staff Involved:

• Legagneux Bruno legagneux@ensat.fr
• Nguyen Geneviève nguyen@ensat.fr
• Olivier Valérie olivier@ensat.fr
• Pilleboue Jean pillebou@univ-tlse2.fr
  

StudentInvolved (PhD):
Frayssignes Julien , ph: +33 (0)5 62 19 39 00 , poste 31-41; fax : +33 (0)5 62 19 39 01, e-mail : frayssig@ensat.fr

Scientific partner: INRA, france

Professional Partners: Local agents of the French Ministry of Agriculture

Preliminary results:
It is difficult to elaborate and perform dynamic model of PDO impact on territories. We found however that the PDO operations correspond to a certain extend to some specific territories. Additional qualitative studies will be conducted in the second phase of the project.

Local agricultural foods and foodstuffs in "Rhône-Alpes" region ; dealing with historical documents and database organization
"Les productions agricoles et alimentaires locales en Rhône-Alpes; exploitation des sources documentaires historiques

Aim of the project :
Contribuer à une meilleure connaissance des produits agricoles et alimentaires traditionnels (dits " produits de terroir ") en Rhône-Alpes, à tra