| Converging on the salt marsh, these sheep and their lambs gather around a watering place. Principally raised in the Bay of Mont-Saint-Michel and the Bay of Somme, they graze on marine flora rich in iodine and salt, which gives their meat a flavor much appreciated by gourmets. Some 2,200 salt marsh lambs are consumed each year in the region. This local production meet consumers’ concerns regarding the quality and security of their food and, most important, it plays a crucial role in the survival of local agriculture at a time when a farm goes out of business every twenty-five minutes in France. The quality policy implemented on a European level opens possibilities to farmers trying to escape the standardization of food production. Quality certification, registered designations of origin, and the organic sector are subject to increasingly strict standards. In France, 118,000 farms have a registered designation of origin on at least one of their products. Including all sectors, registered designations of origin generate an annual turnover of nearly $22.6 billion.
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