Standards and symbols linked to origin : the case of nyons olive oil

The new Community protections are the subject of increasing interest among agri-food businesses, who would like to define and register product names that correspond to specific qualities and to an accurate the limitation of the corresponding geographic area. This report is divided into two parts. The first part addresses of the quality standards for olive oil, and the second part addresses the appellations, as illustrated by the example of the AOC olive oil of Nyons. In the field of agri-foods field recognizes three different types of quality, namely, health quality, normative more standards-related quality, and the appellations. D. Montet emphasizes the difference between standards and appellations. Standards should be observed by all producers, because they are mandatory for everyone. Conversely, however, the appellations are part of a voluntary and non-mandatory step, and involve a group or association of producers.

Bibliographic Details

Main Author:	Montet, Didier
Format:	conference_item biblioteca
Language:	eng
Published:	World Bank
Subjects:	Q02 - Traitement et conservation des produits alimentaires, produit transformé, produit alimentaire, huile d'olive, contrôle de qualité, appellation d'origine, http://aims.fao.org/aos/agrovoc/c_15742, http://aims.fao.org/aos/agrovoc/c_3032, http://aims.fao.org/aos/agrovoc/c_25491, http://aims.fao.org/aos/agrovoc/c_6401, http://aims.fao.org/aos/agrovoc/c_34241,
Online Access:	http://agritrop.cirad.fr/525309/
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