Diversity of dairy systems and products in France and in Europe: the assets of less favoured areas
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The less favoured areas (LFA) of the EU-15 are mainly located in humid mountains and nearby grassland plains, as well as in the Mediterranean countries. Permanent grassland and rough grazing represent 75% of their AA (Agricultural Area) and are used by herbivore farming for milk and meat production. In 2000, about half of the dairy cows, two thirds of the suckler cows and 90% of the ewes and goats were found in these three livestock areas.
Starting from the observation that many products, in particular the most famous cheeses, have been developed in these regions which are characterised by serious constraints related to soil and climate, the authors present the hypothesis that these harsh environments have favoured the diversity and maintenance of these “quality”, or at least differentiated, products. An analysis of the French case for the three dairy sectors (cow, goat and ewe) shows that quality products – grouping together PDO (Protected Designation of Origin), Organic and farmhouse products – concern 20, 50 and 90% of the dairy farmers respectively. As for their location, a good correspondence is found between the percentage of farmers in a quality sector and the proportion of land with a serious natural handicap, a fact that emphasises the importance of strategies developed by farmers to transform natural constraints into economic (making good use of natural resources) and commercial (recognition of the specific characteristics of the products) assets.
In order to transform these specific features into commercial added value credible with the consumer, it is often necessary to create a synergy between a particular environment with characteristic forage resources and a breed and herd management adapted to this environment, so as to make cheese that expresses the special properties of the milk without minimising health requirements. These specific features must also be recognised and protected on the European and the world market, even if they are only small-volume niche markets. Finally, appropriate recognition and support from public authorities would be necessary for these regions and sectors, which fulfill all the prerequisites for sustainability and multi-functionality.
In order to transform these specific features into commercial added value credible with the consumer, it is often necessary to create a synergy between a particular environment with characteristic forage resources and a breed and herd management adapted to this environment, so as to make cheese that expresses the special properties of the milk without minimising health requirements. These specific features must also be recognised and protected on the European and the world market, even if they are only small-volume niche markets. Finally, appropriate recognition and support from public authorities would be necessary for these regions and sectors, which fulfill all the prerequisites for sustainability and multi-functionality.