Building a national compromise on the superior quality of lamb meat

Abstract

The public administrative services in charge of food quality have commissioned a working group to establish the certification standards of the French quality label « Label Rouge » for lamb meat, in conformity with the European certification rules. The working group did not have at its disposal any reference experimentations or even a national request coming from the economic actors of the branch. Through a long collective learning it has established a complete set of rules, which have since proved functional.