AOP cheeses, crisis-free in France’s dairy sector

Comté, Saint-Nectaire, Rocamadour, or Camembert: Among the vast varieties on France’s cheese plate, those with an Appellation d’Origine Protégée (AOP), or Protected Designation of Origin, have largely helped producers to weather the dairy crisis. (Article in French)Read more →



Norway’s grand plans for salmon

“We will be able produce five times more fish by 2050.” In an opulent hotel in the Norwegian city of Trondheim, a representative for the Seafood Federation concludes his presentation on Norway’s almost limitless ambition. (Article in French)Read more →



The return of pickles in France?

The French-Swiss company Reitzel is betting on the resurrection of pickle crops in France, which have nearly disappeared in favor of those in India, by signing contacts with the farmers who work with it. (Article in French)Read more →



Iran, honorary guest at the Sommet de l’Élevage

With fleeces, coats and furs already shining under spotlights, the 26th Sommet de l’Élevage kicks off Wednesday near Clermont-Ferrand. This international livestock breeding expo showcases the jewels of French livestock and animal genetics to buyers from all over the world. (Article in French)Read more →

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Tainted eggs, what we know

Millions of egg have been contaminated with fipronil, a pesticide whose use on animals intended for human consumption was for all intent already banned. Here is what we know about this scandal that has hit ten European countries. (Article in French)Read more →