The Protected Designation of Origin is an official sign of quality. It was set up in 1935 for the PDO wines, then extended to foodstuffs, more specifically dairy products.
PDO identifies a typical product whose character is linked to a geographical origin. It is the expression of an intimate link between producers, products and land. PDO combines several elements: natural factors (agronomy, geography, climate) and human factors (culture, history, know how). PDO values a product whose notoriety is solidly established on a given territory. Its characteristics mean the product cannot be reproduced as such outside its original land.
Products claiming PDO are submitted to an accreditation, more specifically a regular examination of their analytical (dry matter rate, fat rate) and sensory characteristics (taste, aspect). The INAO (Designation of Origin National Institute) is in charge of the control of the PDO at a national level, in partnership with the unions.
Each PDO is defined by a designation decree that follows these points:
- The PDO production zone is clearly delimited.
- The conditions of milk production, cheese processing and ripening are clearly defined.
- Control conditions and product accreditation are clearly defined.
Since 1992, PDO is recognised at a European level, as the term used to describe foodstuffs produced, processed and prepared in a given geographical area using recognised know how. National PDOs are entitled to this designation.