French caviar farms look forward to EU label of origin

Regulation & Compliances
Market & Price Trends
Published Dec 26, 2023

Tridge summary

French caviar is carefully produced and sorted in Aquitaine, where 90% of the country's caviar is made. The producers are looking forward to receiving an EU certificate of origin to distinguish their product in a market dominated by cheaper Chinese caviar. This label will guarantee the caviar's true origin and quality, helping French producers compete based on quality rather than quantity.
Disclaimer: The above summary was generated by a state-of-the-art LLM model and is intended for informational purposes only. It is recommended that readers refer to the original article for more context.

Original content

At a French caviar factory, a worker used tiny pliers to carefully line up black sturgeon fish eggs against a ruler. "I'm measuring the eggs to be able to classify them. Above a certain size, they're premium," said Magdalena Puaud, wearing a hair net and face mask. The fish roe, once sorted and left to mature in small tins for several months, will be sold in France and abroad for 2,000-10,000 euros ($2,200-11,000) a kilo. Caviar was first introduced to France around a century ago by Russian aristocrats who had fled their home country after the 1917 revolution. The southwestern region of Aquitaine, which is naturally home to sturgeons, started to produce the delicacy in the 1920s and is today home to four caviar farms that make up 90 percent of all French production. After a decade of lobbying, Aquitaine's farms are looking forward to their caviar finally receiving an EU certificate of origin in the new year. According to the European Union, "geographical indications" protect ...
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