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45 1, 41 51 (2018) Korean J. Poult. Sci. Vol.45, No.1, 41 51 (2018) https://doi.org/10.5536/kjps.2018.45.1.41 41 A Study on Regional Native Chicken and Certification System in France - Focusing on

1 45 1, (2018) Korean J. Poult. Sci. Vol.45, No.1, (2018) 41 A Study on Regional Native Chicken and Certification System in France - Focusing on Alsace, Bresse Region - Sumin Kim, Dongmin Lee and Junghoon Moon Department of Agricultural Economics & Rural Development, Seoul National University, Seoul 08826, Republic of Korea ABSTRACT Recently, the Korean government has been trying to conserve the genetic resources of native chicken. Although the production aspect is important, consumers should also value the native chicken in order for this market to grow. As certification systems are used to inform consumers about the value of a product, this study aims to investigate certification systems for chicken in France. Two regions were selected: Alsace and Bresse. We conducted a value-chain analysis of activities related to native chicken in each of these two regions, including hatching, breeding, slaughtering and processing, distributing, and marketing activities. We found that various certification systems were used not only to inform consumers about the value of the native chicken but also to protect biodiversity. Also, geographical indication, one kind of certification system, was utilized to establish higher quality based on the characteristics of each region. Implications pertinent to a domestic certification system for Korean native chickens were suggested. (Key words: French native chicken, Alsace, Bresse, certification system, Korean native chicken), (Korean native chickens) (Choe et al., 2010). 2013, 2014.,,,,,., (Appendix 1).. (Kim, 2008)., (Kim, 2008).,., (Kim, 2008)., (Kim et al., 2015).,., To whom correspondence should be addressed : dongminlee@snu.ac.kr

2 42 : (Kim et al., 2002) (Label Rouge) (Lewis et al., 1997), (Westgren, 1999).,,., (Rustique à croissance lente). (Poulet Fermier). 30%, (whole chicken) 62% (Magdelaine et al., 2008).,., (Magdelaine et al., 2008).., (Alsace) (Bresse).. (value chain) (Porter & Millar, 1985),,.,,,,. R&D,. Fig ~6 29,, (Table 1).,. (Poulet Fermier) (Label Rouge, ), (Protected Designation of Origin, PDO), (Agriculture Biologique, AB)(Fig. 2).,,., (Lewis et al., 1997).,,,. (Institut National de l origine et de la qualité; INAO) Support activities R&D, financial accounting and support Support of regional governments or related groups Primary activities Before breeding Hatching Breeding Feeding and breeding environment Slaughtering and processing Slaughtering and processing activities Distribution Placing activities Marketing and sales Marketing activities Fig. 1. Value chain.

Kim et al. : A Study on Regional Native Chicken and Certification System in France 43 Table 1.

territoires grand est L'ODG de l'association des producteurs de volailles fermières alsaciennes Farmhouse certified by label Rouge in

6.22. ~2017.6.26. 2017.6.27. ~2017.6.29.. INAO.

Standard for broiler and chicken certified by Label rouge Broiler Label rouge chicken Breed Fast growing Slow-growing, hardy breeds

3 Kim et al. : A Study on Regional Native Chicken and Certification System in France 43 Table 1. Visited region and organization in France Visited region Name of organization Visited date Alsace Bresse Chambre d'agriculture et territoires grand est L'ODG de l'association des producteurs de volailles fermières alsaciennes Farmhouse certified by label Rouge in Alsace Restaurant using Alsace chicken Slaughterhouse in Bresse PDO certified farmhouse in Bresse Restaurant using Bresse chicken ~ ~ INAO. (Protected Geographical Indication; PGI) Traditional Specialities Gauranteed(, TSG) PDO (INAO, 2016a). Table 2., (Synalaf, 2014). PDO,. (Go, 2007). PGI, Fig. 2. (From left to right) logo of Label Rouge, logo of Protected Designation of Origin, logo of Protected Geographical Indication, logo of Traditional Speciality Guaranteed, and logo of Agriculture Biologique. Table 2. Standard for broiler and chicken certified by Label rouge Broiler Label rouge chicken Breed Fast growing Slow-growing, hardy breeds Slaughter age days After at least 81 days Breeding environment No standard house size 2,000 sq. m. maximum 400 sq. m. maximum - 2 sq. m. per poultry for the "free-range" appellation - unlimited space for the "total freedom" appellation density in poultry house chickens per sq. m. 11 chickens per sq. m. maximum Feed No standard 100% plants, minerals, and vitamins, containing at least 75% of cereals Guarantee quality No standard Regular inspections with organoleptic analysis Third party inspections No standard Independent organization approved by INAO

4 44 :. PGI,. PDO PGI (Lee, 2007). TSG., (INAO, 2016b). TSG. AB.,.,., GMO (Genetically Modified Organisms) (INAO, 2016c)., PGI (Synalaf, 2014). 2018, 35 PGI, PDO (Table 3). PGI PDO. Table 3. certificated by geographical indication Label Region Product Label rouge, PGI PDO Ain Alsace Ancenis Anjou Ardèche Auvergne Béarn Berry Bourgogne Bretagne Cévennes Challans Champagne Charolais Cholet Drôme Forez Gascogne Gâtinais Gers Houdan Janzé Landes Languedoc Lauragais Licques Loué Maine Normandie Orléanais Périgord Plateau de Langres Val de Sèvres Velay Vendée Bresse Goose Capon, Chicken, Guinea fowl Capon, Chicken, Young Guinea fowl Capon, Chicken, Poulard Capon, Chicken, Poulard,, Turkey

5 Kim et al. : A Study on Regional Native Chicken and Certification System in France , 1994 PGI.,. 130, 35. 1%, ,110,500.. E57( ) GA65( ). 100%, 75%, m 2, 400 m 2, 1 m Fig. 3. E57( ) GA65( ), 1980, (Couvoirs de l est) (Couvoir caringa). 20, 2..,. 100%,, 75%. (Lorial Costal) 74%, (Sanders Nord Est) 20%, 6%. 35, , 2 m 2, 400 m 2, 1 m 2 11., (Bruno SIEBERT S.A) 95%, 5% (Meyer René S.A) %, 25.9%, 9.6%. Support activities Primary activities - The "Chambre d'agriculture et territoires grand est" is a government organization that acts as a mediating organization between the Alsace regional association and the central government - "L'ODG de l'association des producteurs de volailles fermières alsaciennes" is an association that supports the entire production process for Alsace native chicken Before breeding - Alsace native varieties that cross E57 and GA65 is used - Hatched by Couvoirs de l'est and Couvoir caringa Breeding Slaughtering and processing - Feeds are 100% vegetable, containing processing is done by - Slaughtering and minerals and vitamins Bruno SIEBERT S.A. and consisting of at and Meyer René S.A. least 75% cereal - Chickens are bred for at least 84 days - Indoor house size is up to 400 sq. m., and density in house is 11 per sq. m. Distribution Marketing and sales - Distribution is to the - Alsace native Alsace region, to other chicken is promoted to consumers regions in France, and to nearby countries Fig. 3. Value chain of Alsace chicken.

6 46 : SNS,,,,., (, / ). (Chambre d agriculture et territoires grand est) (L ODG de l association des producteurs de volailles fermières alsaciennes).,,,.,,,,,,.,.,., 1..,, PDO. PDO, PDO (poulet), (poularde), (chapon)., 4, 1.2 kg., 5, 1.8 kg., 8, 3 kg. 120, 0.1%. 2016, PDO (Saone et loire) 54.3%, (l Ain) 42.6%, (Jura) 3.2%. PDO. Gauloise de Bresse,,,. (,, ). 35, 20% % m Fig. 4. Gauloise de Bresse, Béchanne (Centre de Sélection de la Volaille de Bresse, CSVB) GMO,. 36, 2. 3, (Le démarrage), (La croissance), (La finition). (Le démarrage) 35. (bande) 4,200

7 Kim et al. : A Study on Regional Native Chicken and Certification System in France 47 Support activities - "Comité Interprofessionnel de la Volaille de Bresse" is an organization that supports the overall production, management, tracking, and promotion of Bresse native chicken Primary activities Before breeding - The "Gauloise de Bresse" variety is used, which is the native variety of the Bresse region - Hatching is done by the "Centre de Sélection de la Volaille de Bresse" Breeding - The feed must be produced within the Bresse region to be certified as PDO - After breeding in cages for 35 days, the chickens are grazed - 10 to 24 days before slaughtering, chickens are kept in a dark cage to increase fat content Slaughtering and processing - Slaughtering is done by six major slaughterhouses and small slaughterers(mostly farmers) - Stickers and badges are attached to identify the product as Bresse native chicken Distribution - The product is distributed to about 100 restaurants - The product is also distributed to over 230 small butcher shops and grocery stores Marketing and sales - Promotion and marketing of Bresse native chicken is done by chefs Fig. 4. Value chain of Bresse chicken., 1 m %, GMO,,,. 36 (La croissance),.. 700, 60 m 2., 1 m 2 12,, 1 m m 2, 1 ha 1, %, /. (La finition),., 10, 1 m 2 17, 14. 3, 1 m , 1 m ,. PDO.,.,, PDO., , 230,., (Paul Bocuse) (George Blanc).,.,. (Comité Interprofessionnel de la Volaille de Bresse).,, ,,

8 48 :., SNS. (Les Glorieuses de Bresse). 1, 2. PDO., PDO. PDO.. TV,,..,.,,.., (Poulet Fermier),,., 84,.,.,. PGI, PDO..,..,.,.,,,, (poulet), (coq), (poule), (poularde), (chapon), (coqulet), (poussin).,., (RDA, 2014).,,..,.,,,,....,.,.,.

9 Kim et al. : A Study on Regional Native Chicken and Certification System in France 49,...,,,.,,..,.,., (Kim, 2008)..,.,, (Jeong et al., 2013).,,... This research was supported by Golden Seed Project (No SB430, PJ ), Ministry of Agriculture, Food and Rural Affairs, Ministry of Oceans and Fisheries, Rural Development Administration, and Korea Forest Services. Choe JH, Nam KC, Jung S, Kim BN, Yun HJ, Jo CR 2010 Differences in the quality characteristics between commercial Korean native chickens and broilers. Korean J Food Sci Anim Resour 30(1): Go YB 2007 A study on the concept and protection system for the geographical indication. Journal of Korea Port Economic Association 23(3): Hong EC, Kang BS, Kang HK, Jeon JJ, Kin HS, Park SB, Kim CH, Suh SW, Kim SH 2017 A survey on performance situation of animal welfare approved farms of laying hens. Korean J Poult Sci 44(1): INAO 2016a Label Rouge. INAO Accessed Jan INAO 2016b Traditional Speciality Guaranteed. INAO Accessed Mar Guaranteed INAO 2016c Agriculture Biologique. INAO Accessed Jan Jeong CS, Han SP, An BS 2013 A study on the influence of message components of storytelling advertising and product involvement on advertising effects. The Korean Journal of Advertising 24(6):7-41. Kim HC, Lee MA, Jo C, Nam KC 2015 Housewives awareness of the quality attributes for Korean native chickens. Korean J Poult Sci 42(4): Kim SS 2008 A study on consumer use of quality-certification labels of agricultural products and foods. Journal of Consumption Culture 11(1): Lee YJ 2007 Study on AOC and IGP of France. Journal of European Union studies 20: Lewis P, Perry G, Farmer L, Patterson R 1997 Responses of two genotypes of chicken to the diets and stocking densities typical of UK and label rouge production systems: I. performance, behaviour and carcass compo-

10 50 : sition. Meat Sci 45(4): Magdelaine P, Spiess M, Valceschini E 2008 meat consumption trends in Europe. Worlds Poult Sci J 64(1): Porter ME, Millar VE 1985 How information gives you competitive advantage: Harvard Business Review, Reprint Service Watertown, Massachusetts, USA. RDA 2014 Consumer Awareness Survey Results of Hanwoo, Pork, Chicken, Duck and Livestock. National Institute of Animal Science, RDA. Synalaf 2014 Traditional animal husbandry methods make a great deal of difference. Synalaf Accessed Jan ry-methods-make-a-great-deal-of-difference Synalaf 2014 A protected geographical origin. Synalaf Accessed Mar a-protected-geographical-origin/ Westgren RE 1999 Delivering food safety, food quality, and sustainable production practices: The label rouge poultry system in France. Am J Agric Econ 81(5): Received Jan. 15, 2018, Revised Mar. 18, 2018, Accepted Mar. 19, 2018

11 Kim et al. : A Study on Regional Native Chicken and Certification System in France 51 Appendix 1. ( ) 6 3. (,,,, ). 심사항목 심사내용 1. 체중 (Weight) 수탉의체중은 1.2~4 kg 이고, 암탉은 1.1~1.7 kg 정도이다. 2. 균형 (Symmetry) 및상태 (Condition) 3. 볏 (Comb) 체형은장방형으로날씬한모양이고, 재래닭으로서품위를유지하고있고, 균형이잘잡혀있어야한다. 볏의모양은홑볏이나관첨이 5 개내외로직립되어있고, 두께는얇으며, 볏의색깔은적갈색재래닭및황갈색재래닭, 내종은선홍색이나, 흑색재래닭은암적색을띄고있다. 4. 부리 (Beak) - 모양, 색깔부리는모든내종에서단단하며, 조금앞쪽으로굽어있다. 5. 머리 (Head) - 모양, 색깔 6. 눈 (Eyes) - 모양, 색깔 7. 고기수염 (Wattles) - 모양 8. 귀뿔 (Ear Lobes) - 모양, 색깔 9. 목 (Neck) - 모양, 색깔 10. 날개 (Wings) - 모양, 색깔 11. 등 (Back) - 모양, 색깔 12. 꼬리 (Tail) - 모양, 색깔 13. 몸통 (Body) - 모양, 색깔 14. 가슴 (Breast) - 모양, 색깔 15. 다리와발가락 (Legs and Toes) - 모양, 색깔 머리는중간크기를가지고있고깊고넓으며, 내종별머리색깔은적갈색재래닭은적갈색이고, 황갈색재래닭은황갈색이며, 흑색재래닭은흑색을띄고있다. 눈은중간크기를가지고있고맑고투명하며, 눈의색깔은적갈색재래닭과황갈색재래닭은선홍색이고, 흑색재래닭은적색과흑적색을띄고있다. 고기수염은내종별로길게늘어져있고, 고기수염의색깔은적갈색재래닭과황갈색재래닭은선홍색이고, 흑색재래닭은적색과흑적색을띄고있다. 중간크기의타원형을가지고있고, 적갈색재래닭과황갈색재래닭은선홍색과백색을띄고있고, 흑색재래닭은적색과백색을띄고있다. 목은길고직립하며조금앞으로굽어져있고, 목깃털은많고길어서등의앞부분을덮고있고, 적갈색재래닭의피모는적갈색이나적녹색이고, 황갈색재래닭은황갈색이며, 백색재래닭은백색이고흑색재래닭은흑색, 회색재래닭은회색이다. 날개는조금길고나르는힘이강하다. 적갈색재래닭의날개색깔은적갈색과흑색이고, 황갈색재래닭은황갈색과흑색이있으며, 백색재래닭은백색이고, 흑색재래닭은흑색, 회색재래닭은회색이다. 등은직선으로넓이는중정도이고뒤쪽으로경사져있으며, 적갈색재래닭의색깔은적갈색이고, 황갈색재래닭은황갈색이며, 백색재래닭은백색흑색, 재래닭은흑색, 회색재래닭은회색이다. 꼬리깃은발육이좋으며길고아름답다. 적갈색재래닭의암컷의꼬리의색깔은녹흑색이고, 수컷은적갈색이고때로는흑색도있다. 황갈색재래닭의수컷은녹흑색이고, 암컷은황갈색이며, 백색재래닭은백색이고, 흑색재래닭은흑색이다. 가슴은둥글고약간앞으로돌출되어있고, 앞쪽으로발달되어있고, 적갈색재래닭피모색깔은적갈색이고, 황갈색재래닭은황갈색이며, 백색재래닭은백색이고, 흑색재래닭은흑색이다. 배는타원형을중등정도발달되어있으며, 적갈색재래닭피모색깔은적갈색이고, 황갈색재래닭은황갈색이며, 백색재래닭은백색이고, 흑색재래닭은흑색, 회색재래닭은회색이다. 다리의길이는중등정도이고깃털이밀생되어있다. 발가락은잘발달되어있고, 발가락수는 4 개이고우모가없다. 적갈색재래닭과황갈색재래닭의다리피부색깔은황갈색이고, 백색재래닭은백색이고, 흑색재래닭은흑색이다. 적갈색재래닭및황갈색재래닭의발가락피부색은황갈색과회흑색이고, 백색재래닭은황갈색과회흑색이고흑색재래닭은흑색이다.

DBPIA-NURIMEDIA

DBPIA-NURIMEDIA The e-business Studies Volume 17, Number 6, December, 30, 2016:275~289 Received: 2016/12/02, Accepted: 2016/12/22 Revised: 2016/12/20, Published: 2016/12/30 [ABSTRACT] SNS is used in various fields. Although