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Download the Presentation of AANA NOUVELLE-AQUITAINE • FOOD AND BEVERAGE AGENCY Creating value for our territory together Nouvelle-Aquitaine vineyards. 2 Editorial • Choosing action Preserving the quality of life and the Products that are at the core of French environment while transforming today’s gastronomy and fly the territory’s flag assets into tomorrow’s opportunities: proudly. those are the main aspirations set by the Nouvelle-Aquitaine Region within the The region’s producers and companies are framework of the NEO TERRA roadmap. now committed to common values, joined by all the regional players, mobilised As the leading agricultural and agri-food together within AANA, to offer our region in France and Europe in terms of fellow citizens healthy, sustainable, value, our region seeks to unify all the environmentally-friendly nutrition players in order to mobilise energies, providing a source of pleasure and accelerate and support change, with the creating value. aim of achieving concrete, tangible results, and doing so by knowing how to Unifying, co-constructing, supporting combine willingness and pragmatism. and innovating, such is the DNA of AANA, at the service of Nouvelle-Aquitaine’s In Nouvelle-Aquitaine, we can take pride economic players. in offering consumers quality products resulting from authentic know-how products with character, including some known and recognised the world over. Jean-Pierre RAYNAUD - President 3 Contents FOSTERING values of collective action................................. P5 TAKING ACTION for food and beverage quality and innovation............ P7 ENHANCING our territory’s agri-food and agricultural products......... P13 FACILITATING market access............................................ P17 OUR ORGANISATION...................................................... P21 Cave Girondine. Art of living à la française. 4 NOUVELLE-AQUITAINE FOOD AND BEVERAGE AGENCY FOSTERING values of collective action The Nouvelle-Aquitaine Food and beverage Agency (AANA) takes action for the quality and promotion of regional agri-food and agricultural products. Our commitment is based on collective actions aimed at raising the profile of Nouvelle-Aquitaine know-how. How do we create value for • our territory’s producers and industries? By pursuing a regional strategy of quality and innovation, in tune with economic, environmental and societal issues. By communicating to promote Nouvelle-Aquitaine’s products, on the local, national and international level. By supporting the development of regional economic players. Vassivière Lake. Périgord Truffles. 5 FOSTERING values of collective action inLeading France and Europe agricultural region (in total cultivated area) 334 429 agri-food and agricultural jobs 54 683 agricultural operations 11 635 agri-food businesses Source: Agreste Nouvelle-Aquitaine is the Among the regional players, AANA plays and make the general public aware leading agricultural and a unique, unifying role. Thanks to our of the wealth of our gastronomic different levels of action – strategic, heritage. Our action is based on strong agri-food region in France economic, prospective – we are in a values: authenticity, pride, ethics, in terms of value. position to support all the industry’s accountability and solidarity. professionals in their development, • Our fundamental values Authenticity • • Pride Typicity, taste Local ties Know-How Heritage Origin Culture Agricultural Transmission Biodiversity Know-how Landscapes TRADITIONAL • Solidarité VALUES Solidarity Collective Accountability • Distribution of economic value Protection of the planet and Employment preservation its resources Water management, waste control Fewer or no pesticides Fewer or no GMOs ENVIRNOMENTAL & HUMAN (Clean Label) SOCIETAL VALUES VALUES • Ethics Decision-making “autonomy” Animal welfare Diet Food security Consumer health Traceability Healthy and sustainable 6 NOUVELLE-AQUITAINE FOOD AND BEVERAGE AGENCY TAKING ACTION for food and beverage quality and innovation Our aspiration is to be a resource centre to help the regional industries to rise to the new challenges of society and the environment: an ecological transition to healthy, sustainable nutrition. Nutrition is more than ever Those challenges are observable AANA is tackling all these fronts. In the centre of attention. in every sector of society: territorial keeping with our ethical principles and identity, environment, agroecology, accountability, we make our expertise diet and health, continuity of farms available to the various industries to and wine estates, compensation for strengthen their quality approach, producers and European cooperation. share the wealth of our gastronomic heritage, and boost new projects. Within the framework of the NÉO TERRA regional roadmap and so as to rise to the environmental challenges, • Solidarité Solidarity Collective Distribution of economic value Employment preservation Charentes-Poitou PDO butter. Marennes Oléron PGI oysters. 7 TAKING ACTION for food and beverage quality and innovation Quality: a source of value for every • player in the territory Our teams work alongside …companies and industries to guide The objective: increase their economic producers,… them towards the most suitable quality competitiveness and promote the strategies: the SIQO (Quality and Origin) territory. certification, collective approach, regional banner, etc. “We contacted AANA when we first began thinking about Our expertise: applying for SIQO (Quality and Origin) certification. Discussing it with them reassured us in our decision to choose an PDO (Protected Designation of Origin) for SIQO: our pork and they made us realise the need for being application for recognition, organised the right way in terms of the industry, in specifications order to fully commit to applying for recognition.“ Mickaël Delanotte - Cul Noir Limousin pig breed cooperative Industry Diagnosis: structuring, development Labelling: “For years, Arcachon Bay oyster farmers had been thinking about how to join forces to create value for their training, regulations products. AANA helped us draft the specifications, and ensured the feasibility of the approach.” Collective brands: Thierry Lafon - President - CRCAA (Regional Committee of Arcachon Shellfish Farming) charter and specifications Taste: sensory descriptors, evaluation grids Environment: agroecology, eco-design Regulations: regulatory watch, hygiene guidance and traceability Poitou-Charentes lambs. 8 NOUVELLE-AQUITAINE FOOD AND BEVERAGE AGENCY To meet new consumer …SIQO-certified industries must now That challenge is also an opportunity expectations… take up a three-fold challenge: quality, to uphold their market shares on the respect for the environment and national and international level. The animal welfare. ECOQUALINA project, supported by AANA, follows those lines. Ecoqualina is a two-year collective multi-industry approach driven by AANA. It is aimed at developing the eco-design of high-quality Bayonne Ham (PGI). industries, by integrating new criteria for improving environmental performance. The industries participating in AANA called on the know- the ECOQUALINA project: how of the Agri-food - Lamb: “Label Rouge” PGI CRITT (Regional Centre of - Cheese: Ossau-Iraty PDO - Pork: Sud-Ouest PGI Innovation and Technology - Ham: Bayonne PGI Transfer) in La Rochelle - Butter: Charentes-Poitou PDO and the ITERG (Oils & Fats - Prunes: Agen PGI industrial technology centre) - Oysters: “Label Rouge” Marennes Oléron PGI in Pessac, with financial support from ADEME (French Environment & Energy Management Agency) and the Nouvelle-Aquitaine region. 9 TAKING ACTION for food and beverage quality and innovation • 295 certified products in Nouvelle-Aquitaine Saumur* Anjou* 79 Melon du DEUX-SÈVRES Haut-Poitou Haut-Poitou Volaille du Val de Sèvres Parthenaise POITIERS 86 VIENNE Agneau du Poitou-Charentes Porc du Limousin Moules de Bouchot Chabichou du Poitou Pomme de terre 87 de l’Île de Ré Agneau HAUTE- Beurre VIENNE Charentes-Poitou Haute-Vienne 23 CREUSE Huîtres Salaisons Bœuf de 16 race Limousine CHARENTE Cassis de Saintonge Agneau du Limousin Huîtres Marennes Oléron Vins Charentais Porc frais LIMOGES Veau sous la mère 17 Pineau des Charentes CHARENTE- Veau du Limousin Moules de filières MARITIME Pomme du Limousin 24 Cognac 19 DORDOGNE CORRÈZE Atlantique Chapon, Poularde Asperges du et Poulet du Périgord Agneau de Blayais Canard à Foie gras Périgord Pauillac du Sud-Ouest Marron Côtes de Périgord Corrèze Bordeaux Agneau du Périgord Pays de Brive Fine Bordeaux Médoc Canard et Foie gras Veau sous la mère Côtes de Bourg Saint-Émilion, Fraise du Périgord Huile de Noix BORDEAUX Pomerol, du Périgord Bordeaux Fronsac Agneau 33 GIRONDE Bergerac Entre-Deux-Mers Noix du Périgord Côtes de Duras Graves Agneau Blanc doux Thézac-Perricard et liquoreux Côtes du Marmandais Agenais 47 Volaille Canard à Foie gras Bœuf de Bazas LOT-ET- du Sud-Ouest GARONNE Landes Pruneaux Bœuf Volaille de d’Agen Asperges Gascogne des sables Brulhois des Landes Landes Buzet Produits transformés Reine 40 de canard Fraise Claude LANDES Volaille des Landes Floc de Volaille Gascogne Armagnac Œufs Comté Tolosan Canard à Foie gras du Sud-Ouest Canard à Foie gras du Sud-Ouest Chalosse Gascogne Viande et Abat Porc du Tursan Sud-Ouest Kiwi de l’Adour Bœuf de Chalosse Jambon de Kiwi Hayward Viande, Pacherenc Charcuterie, du Vic-Bilh Bayonne Salaisons Sel de Salies Béarn Piment de Béarn Blonde d’Espelette PAU d’Aquitaine Madiran Piment Doux Volaille du Béarn Viande et Abat de Blonde d’Aquitaine Irouléguy 64 Ossau-Iraty
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