The nearly 60,000 French dairy farms have an average of 60 heads of
cattle per farm, with the vast majority having between 40 and 80 heads.
French average cattle numbers are very low in scale compared to many
other countries:
➤ 150 heads per farm in
Denmark
➤ 400 in New Zealand,
➤ 195 in the United
States…
In France, only 10% of farms have more than 100 heads of cattle (as
opposed to 70% in Denmark and 95% in New Zealand).
•
Dairy farms on a human scale.
Reflecting the changing nature of our society, dairy farms are changing
as well, but they nevertheless largely remain family-run business, typically consisting of 2
or 3 farmers who have pooled together their pastures and their herds.
•
Modern farming practices.
Within a few decades, dairy farming has been transformed, just like many
other industries. A new generation of farmers with different skills and methods is forcing
farms and farming practices to evolve. 4 Billion euros have been invested over 5 years to
modernise dairy farms: improved barn planning for livestock comfort, as well as for storage,
disposal, and fertiliser usage of manure.
•
Dairy PDOs
The “Protected Designation of Origin” (or PDO), previously known as AOC
in France, applies to 45 French cheeses, 3 kinds of butter, and 2 kinds of fresh cream. PDOs
serve as a guarantee to consumers that different products sharing the same name have all
been made under identical production conditions.
PDOs refer to products made within a certain geographic area according to
recognized and traditional expertise. The product is inseparable from its local region, and
their production, processing, and preparation must categorically take place within this
region, according to the specified regulations. PDOs are there to ensure the conservation
and development of the local regions, their economies and the continued tradition of
agricultural and culinary diversity.