Terroir
The combination of a natural environment, human practices and know-how that gives a product identifiable characteristics, the idea behind protected designations of origin.
Terroir is not simply a synonym for « region ». The notion brings together three inseparable elements: a natural environment (soil, climate, aspect, altitude), human practices handed down over time, and an interaction between the two that gives the product characteristics you would not find elsewhere.
It is the legal basis of designations of origin. PDO (protected designation of origin) requires every stage, production, processing and preparation, to take place within the defined area, using recognised know-how. PGI (protected geographical indication) is less demanding: a single one of these stages is enough to justify the geographical link.
The concept has a measurable reality beyond marketing: the composition of a soil, the flora of a pasture or the native yeasts of a cellar influence the make-up of a cheese or a wine. Local microflora, in particular, plays a documented role in traditional fermented products.
A terroir product is not necessarily better for your health. This is the nuance to keep in mind: the designation protects an identity, a typical character and know-how, not a nutritional profile. Many designated products are in fact fatty or salty. They are quality products, to be enjoyed as such, not health foods.