The IGP Provence Honeys , benefiting from the Protected Geographical Indication, bear witness to the floral richness and botanical diversity characteristic of the Mediterranean region. The reputation of Provence honeys is attested from the beginning of the 15th century ("the best of good honeys" is the expression used at the time by Italian merchants to designate the honeys found on the Aix-en-Provence market).
Harvested by bees in the sunny terroir of the Mediterranean, these honeys captivate with their unique aromas and distinct sensory characteristics. The IGP Miels de Provence, established in 2003 at the European level, offers official recognition to these precious elixirs, true taste ambassadors of Provençal beekeeping heritage. Zoom in on the specificities of Miels de Provence IGP, symbols of a rich beekeeping tradition and exceptional biodiversity.
Reminder: what is PGI?
The Protected Geographical Indication (PGI) is a recognition awarded to an agricultural product, whether raw or processed, whose quality, reputation, or other characteristics are closely linked to its geographical origin. This recognition applies to the agricultural, agri-food, and wine sectors. Artisanal GIs were created in 2013, and currently, around thirty projects are being examined by the INPI.
To be eligible for this Quality and Origin Identification Mark (SIQO), at least one of the stages of production, processing or preparation of the product must take place in a defined geographical area. In the case of wine, all operations, from grape harvesting to the finalisation of the wine-making process, must be carried out in the specified geographical area.
The PGI is closely linked to know-how. It does not arise from nothing, but rather recognizes an existing production by giving it both national and international protection. Based on the reputation of the product, this recognition requires a strong public reputation at a given time, associated with know-how or a specific quality attributable to the geographical origin. The rules governing the development of a PGI are recorded in specifications and are subject to control procedures, implemented by an independent body approved by the INAO.
Honeys from Provence, IGP honeys?
Provençal honeys stand out as rare French beekeeping products benefiting from prestigious official quality marks. Opting to buy a Provençal honey is the assurance of unmatched quality and authentic origin, especially when the product proudly displays the IGP or Label Rouge labels.
The Protected Geographical Indication (PGI) Miel de Provence obtained recognition at European level in 2003. This specific designation distinguishes honey from Provence as an ancient and traditional production, contributing significantly to the opulence and reputation of the region.
The prominent place of honey in Provençal culture is evident in the many markets and festivals dedicated to it. Its influence is also evident in the traditional confectionery and desserts of Provence, where the sweetening power of honey is exploited in various ways, whether in white, black and red nougats, honey suckers, or even almond and honey petits fours.
The IGP Miel de Provence ensures the identification of honey produced from hives located in a specifically defined geographical area. This includes most of the six departments of the Provence-Alpes-Côte d'Azur region, the south of Drôme and the eastern part of Gard.
Honeys with specific aromatic characteristics
With a great diversity, the honeys stamped "IGP Miel de Provence" are distinguished by their unique aromatic characteristics. These honeys are made from nectar collected by bees in the heart of the Provençal flora. As a result, IGP Miel de Provence honeys reveal pollen and organoleptic traits that are closely linked to the botanical specificities of the Provençal region. Depending on the location of the hives and the harvest periods, these honeys can be monofloral or polyfloral, thus offering a multitude of varieties under the IGP Miel de Provence designation, such as lavender, rosemary, thyme, heather, flower, and scrubland honey, among others.
Monofloral honeys reflect the characteristic taste of the dominant flora claimed. For example, a lavender honey must give off a specific odor reminiscent of “dry lavender straw”. Its taste is marked by floral and fruity aromas with notable persistence, with a slightly acidic flavor devoid of bitterness or aftertaste.
On the other hand, polyfloral honeys offer a vegetal, floral or fruity aromatic palette, ranging from moderate to quite pronounced intensity. They are often characterized by a superior aromatic complexity.
Honeys with a perfectly homogeneous texture
The Protected Geographical Indication (PGI) honey from Provence can be found on the market in different forms, whether liquid, creamy, or crystallized. This diversity depends on the floral composition of the honey, the time elapsed since harvest, as well as the specific practices of the beekeeper. However, it is essential to note that all honeys from Provence maintain a perfectly homogeneous structure.
As a result, any honey with a structural defect is systematically rejected. Thus, a honey with a phase separation or in the process of fractional crystallization cannot be marketed under the name "IGP Miel de Provence". This rigor guarantees that products bearing this designation maintain the quality standards specific to the geographical region of Provence.
The Red Label distinguishes more delicate honeys
Recognition as a Label Rouge is awarded to certain all-flower honeys, as well as to lavender and lavandin honeys. However, simply complying with the specifications of the PGI Miel de Provence is not enough. The honey must also comply with specific physicochemical, pollen and organoleptic analysis conditions. These criteria are even stricter than those accepted for the PGI, thus ensuring a superior and distinctive quality for honeys labeled Label Rouge.
Controlled honeys
Beekeeping operations are subject to checks
Honeys, like the farms that provide them, are subject to regular checks. These checks include the precise location of the hives, traceability, hygiene of the honey house and equipment, all of which are supervised by an independent inspection body.
The honeys benefit from certified quality
Each year, laboratory analyses are carried out on honey samples taken from both farms and points of sale. The geographical origin of the honey is systematically verified. Thanks to the presence of different pollens in the honey, the laboratory is able to determine whether the honey is consistent with its origin in Provence.
How to identify a PGI honey?
IGP Provence honeys are recognizable thanks to specific labeling on which the IGP logo, property of the European Union, must appear. Many beekeepers also use back labels distributed by the quality group
Know-how, closely linked to the PGI
The amount of honey produced varies considerably from year to year, being closely linked to the biological development of the plants, in particular to the dates and duration of their flowering, as well as to climatic phenomena. For example, a strong mistral, by drying out the nectar of lavender flowers, can have a negative impact on the harvest. Similarly, a rainy period during the short flowering of the acacia can significantly reduce the production of this honey.
Thus, the beekeeper is obliged to manage various honey production areas in order to guarantee the final quality of the honey product. His expertise is revealed through several aspects, including his in-depth knowledge of the production regions and the locations of the apiaries, his comparative assessment of the evolution of the biological cycles of the plants between them, as well as the adaptive management of the apiaries according to the climatic conditions specific to each production area.
Discover our article on honey production methods right here.
Compliance with specifications
During the year, in order to harvest a variety of distinct honeys, the beekeeper has the possibility of transhuming his hives following the different honey flows, which correspond to the periods of nectar or honeydew production. When producing Provence honey, it is imperative that the hives are located in the defined geographical area. The bees collect the available nectar or honeydew, transport it to the hive where it matures. At the end of each honey flow, the beekeeper harvests the supers.
The specifications do not impose any particular technique or operation, except for compliance with good beekeeping practices. However, it requires the beekeeper to ensure that the honey produced:
- reflects the specific organoleptic characteristics of Provençal flora, marked by powerful aromas and persistent tastes in the mouth,
- is not altered by honeydew from plants present in Provence but not contributing to typical production (sunflower, rapeseed, alfalfa, etc.)
The Miels de Provence PGI are carefully harvested in the sunny terroir of the Mediterranean, captivating with their distinct aromas and unique sensory characteristics. The PGI Miels de Provence, raised to European status in 2003, consecrates these honeys as taste ambassadors of the Provençal beekeeping heritage.
Beekeeping farms, the true guardians of this tradition, are subject to rigorous controls, covering the location of the hives, traceability, hygiene of the honey houses, and equipment. Laboratory analyses, carried out each year, attest to the quality of these honeys, in particular by verifying their geographical origin through the different pollens present.
