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IVES 9 IVES Conference Series 9 Basic Terroir Unit (U.T.B.) and quality control label for honey; making the designations of origin (A.O.C) and« crus » more coherent

Basic Terroir Unit (U.T.B.) and quality control label for honey; making the designations of origin (A.O.C) and« crus » more coherent


Considérant d’une part la judicieuse mise au point d’un label de qualité contrôlée des miels suisses (STÖCKLI et al. 1997), considérant d’autre part l’élaboration d’une carte des paysages végétaux (HEGG et al. 1993), considérant de plus l’articulation de cette carte en combinaisons caractéristiques d’associations végétales ou secteurs intégrant et reflétant tous les facteurs de l’environnement : édaphiques, climatiques et biotiques, considérant qu’il devient ainsi possible de contrôler aussi bien la qualité (mode d’exploitation, savoir-faire de l’homme) que l’origine des miels (délimitation en secteurs ou unités de terroir de base, U.T.B selon MORLAT 1997, 2001), considérant par ailleurs qu’un catalogue (non exhaustif mais comprenant à la base une cinquantaine de descripteurs des goûts de miel) peut être consulté et utilisé pratiquement (GUYOT-DECLERC 1998), considérant finalement le goût des miels comme un patrimoine à découvrir, à inventorier, à classer et à valoriser, l’auteur propose un modèle d’étiquette A.O.C. et un organigramme de dégustation à l’intérieur d’une trentaine d’Unités Terroir de Base (U.T.B.) appelées à donner plus de cohérence au système des origines

The author has taken into account the following elements: the development of a quality control label for honey (STÖCKLI et al. 1997), the creation of a map of vegetation landscapes (HEGG et al. 1993) , the expression of this map in characteristic combinations of vegetation associations (sector), that the vegetation association(s) together with its combination of « mellifere » species integrates and reflects all environmental factors : edaphic, climatic and biotic, that it becomes possible to verify not only the quality (production method, human know-how) but also the origin of honey (determination of sectors or base units of «terroir» according to MORLAT 1997, 2001), that a catalog could be consulted and utilised practically (not a complete catalogue, but having a base of about 50 taste descriptions for honey) (GUYOT-DECLERC 1998), and lastly, judging the taste of honeys a heritage to discover, to inventory and to classify, the author proposes a model of A.O.C. labelling and an organigramme for tasting honeys in Switzerland, within approximately 30 U.T.B., to make the system of origins more coherent.





Publication date: April 12, 2022

Issue: Terroir 2002 

Type: Article



Institut de Géographie, Université de Fribourg. CH. 1700 Fribourg

Contact the author


Modèle, étiquette A.O.C., végétation mellifère, écologie paysagère, typicité
Model, A.O.C. label, melliferous vegetation, landscape ecology, typicity



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