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	<title>Ail de la Drôme (Drôme garlic) - Revision history</title>
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	<updated>2026-04-06T03:13:53Z</updated>
	<subtitle>Revision history for this page on [[Cookipedia]]</subtitle>
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		<id>https://www.cookipedia.co.uk/wiki/index.php?title=Ail_de_la_Dr%C3%B4me_(Dr%C3%B4me_garlic)&amp;diff=251465&amp;oldid=prev</id>
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		<updated>2017-01-19T16:04:21Z</updated>

		<summary type="html">&lt;p&gt;Correct meta description tag or fix unbalanced bracket pairs&lt;/p&gt;
&lt;p&gt;&lt;b&gt;New page&lt;/b&gt;&lt;/p&gt;&lt;div&gt;&amp;lt;!-- seo --&amp;gt;&lt;br /&gt;
{{#seo:&lt;br /&gt;
|title=Ail de la Drôme (Drôme garlic)&lt;br /&gt;
|titlemode=replace&lt;br /&gt;
|keywords=#garlic #dried #seeds #drying #leek #maize #herbs #onion #shallot #blanched &lt;br /&gt;
|hashtagrev=12032020&lt;br /&gt;
|description=IGP Ail de la Drôme is an edible garlic intended for sale either fresh, semi-dried or dried. It is a white..&lt;br /&gt;
}}&lt;br /&gt;
&amp;lt;!-- /seo --&amp;gt;&lt;br /&gt;
&lt;br /&gt;
&lt;br /&gt;
[[Image:Ail de la Drôme.jpg|300px|thumb|right|Ail de la Drôme]]&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;[[Template:Indication Géographique ProtégéeFr|IGP]] Ail de la Drôme&amp;#039;&amp;#039;&amp;#039; is an edible [[garlic]] intended for sale either fresh, semi-dried or dried.&lt;br /&gt;
It is a white [[garlic]] (of the autumn variety), sometimes featuring violet-coloured markings, and is large&lt;br /&gt;
in size. It is characterised by a slightly sweet, ‘fresh’ (as opposed to rancid), medium-strength taste, a&lt;br /&gt;
short-lasting aftertaste, a pleasant feel and a soft texture in the mouth. Two local historical varieties of&lt;br /&gt;
white [[garlic]] are used: ‘Messidrôme’ and ‘Thermidrôme’.&lt;br /&gt;
The bulbs must be classified as category I or Extra, as defined by the ECE standardisation. The&lt;br /&gt;
minimum diameter is fixed at 45 mm.&lt;br /&gt;
‘Ail de la Drôme’ may be marketed in bulk (in a tray or bag) or in retail packaging.&lt;br /&gt;
Three types of presentation are authorised: loose in its container, in bunches, and, for [[dried]] and&lt;br /&gt;
semi-[[dried]] [[garlic]], in strings.&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Geographical area&amp;#039;&amp;#039;&amp;#039;: &lt;br /&gt;
&lt;br /&gt;
The geographical area is made up of 118 municipalities spread over 13 districts&lt;br /&gt;
of the department of Drôme.&lt;br /&gt;
Districts completely covered by the geographical area: Crest Sud, Grignan, Loriol, Marsanne,&lt;br /&gt;
Montélimar I et II, Pierrelatte, Saint Paul Trois Châteaux and Portes lès Valence. Districts partly covered&lt;br /&gt;
by the geographical area: Buis les Baronnies, Chabeuil, Crest Nord, Dieulefit and Nyons.&lt;br /&gt;
&lt;br /&gt;
The geographical area is defined on the basis of the historical and current areas of [[garlic]] cultivation,&lt;br /&gt;
established using general agricultural census data and climate data indicating geographical areas whose&lt;br /&gt;
combined daily temperatures reach 1 000 °C more than 8 times out of 10 between 1 November and&lt;br /&gt;
15 April, guaranteeing that the [[garlic]] reaches optimum maturity and quality.&lt;br /&gt;
The following stages in the cultivation process must be carried out in the geographical area of the [[Template:Indication Géographique ProtégéeFr|IGP]]: &lt;br /&gt;
seed production, growing, harvesting, [[drying]], scrubbing and sorting of the [[garlic]].&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Proof of origin&amp;#039;&amp;#039;&amp;#039;: &lt;br /&gt;
&lt;br /&gt;
Land parcels in the geographical area of the [[Template:Indication Géographique ProtégéeFr|IGP]] are identified by means of an&lt;br /&gt;
inventory. The origin of certified [[seeds]] is guaranteed by invoices and ‘Service Officiel de Contrôle’&lt;br /&gt;
(Official Inspection Authority) labels. Cultivation operations, from planting to drying, are recorded on&lt;br /&gt;
the crop information sheet.&lt;br /&gt;
Using the computerised traceability system, it is possible to trace the packaged product offered to&lt;br /&gt;
consumers back to the parcel from which it originated. Each lot is identified using the information on&lt;br /&gt;
the crop information sheet (name of producer, parcel, year), making it possible to identify the origin of&lt;br /&gt;
the product.&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Method of production&amp;#039;&amp;#039;&amp;#039;: &lt;br /&gt;
&lt;br /&gt;
Parcels used for cultivation of the [[garlic]] must be located in the defined&lt;br /&gt;
geographical area. The soil should be slightly stony and clayey (this is important for ensuring a good&lt;br /&gt;
keeping quality), containing at least 10 % clay (this is checked by analysing the soil in which the crop&lt;br /&gt;
is planted).&lt;br /&gt;
Two local historical varieties of white [[garlic]] are used: ‘Messidrôme’ and ‘Thermidrôme’. However, there&lt;br /&gt;
is a protocol on introducing new varieties, covering productivity, size, colour, bulb shape, number of&lt;br /&gt;
layers of outer skin, keeping quality and adaptation to local soil and climate conditions. Varieties must&lt;br /&gt;
belong to the ‘variety group III’, as defined in the botanical classification of former INRA researcher&lt;br /&gt;
CM Messiaen, and correspond to the defined organoleptic profile. The authorised varieties all originate&lt;br /&gt;
from seeds certified by the Service Officiel de Contrôle and produced in the geographical area of the [[Template:Indication Géographique ProtégéeFr|IGP]].&lt;br /&gt;
The minimum density of seedlings is 900 kg/ha.&lt;br /&gt;
&lt;br /&gt;
In order to interrupt the cycle of certain [[garlic]] diseases and parasites, previous cropping of the&lt;br /&gt;
following crops is prohibited: [[maize]], [[onion]], [[shallot]], [[leek]]. The rotation applied is for a maximum of&lt;br /&gt;
two [[garlic]] crops every five years.&lt;br /&gt;
Basic dressing and nitrogenous fertilizing are rationed according to the needs of the crop.&lt;br /&gt;
Pre-emergence weeding is recommended. Subsequent post-emergence weeding is permitted if weeds&lt;br /&gt;
have appeared, at the following triggering thresholds:&lt;br /&gt;
&lt;br /&gt;
— dicotyledons: from 10 seedlings at the two-leaf stage per m2&lt;br /&gt;
&lt;br /&gt;
— grasses: seedlings 10 cm or higher&lt;br /&gt;
&lt;br /&gt;
Treatments are applied according to the level of pest and disease pressure, on the basis of the observations&lt;br /&gt;
of producers and/or local technical services. Spraying against rust is compulsory and employed as&lt;br /&gt;
a preventive measure.&lt;br /&gt;
The use of germination inhibitors on crops is prohibited.&lt;br /&gt;
Any plant-health treatments used must have a Marketing Authorisation and the authorised doses must&lt;br /&gt;
be respected.&lt;br /&gt;
Irrigation must be rationed and used as a back-up rather than systematically, and should be employed&lt;br /&gt;
at the bulbing stage.&lt;br /&gt;
The harvesting of the [[garlic]] may be carried out by hand or mechanically. If the latter method is used,&lt;br /&gt;
the height of fall is limited to a maximum 50 cm. Harvesting begins following measurement of the&lt;br /&gt;
bulb weight/leaf weight ratio or observation of the drying of the leaves, depending on the climate&lt;br /&gt;
conditions.&lt;br /&gt;
&lt;br /&gt;
The drying stage should begin within 24 hours of picking, and should take the form either of natural&lt;br /&gt;
drying or forced ventilation. The drying of [[garlic]] that has had its root removed and which has been&lt;br /&gt;
harvested mechanically must be carried out via forced ventilation. [[Garlic]] harvested by hand may be&lt;br /&gt;
[[dried]] either naturally or by forced ventilation. [[Drying]] must be carried out within the area of the [[Template:Indication Géographique ProtégéeFr|IGP]].&lt;br /&gt;
The [[garlic]] should be [[dried]] for a minimum 21 days after picking for [[dried]] [[garlic]] and for a minimum of&lt;br /&gt;
the first three days after picking for semi-[[dried]] [[garlic]].&lt;br /&gt;
&lt;br /&gt;
The [[garlic]] is scrubbed, sorted and [[blanched]]. The roots are cut off flush with the bulb; this does not&lt;br /&gt;
apply for [[garlic]] intended for sale in bunches. For [[garlic]] sold loose, the stalks are cut. For [[garlic]] sold in&lt;br /&gt;
bunches, the stalks are cut to equal length.&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Link&amp;#039;&amp;#039;&amp;#039;:&lt;br /&gt;
&lt;br /&gt;
— [[Garlic]] cultivation, which is most often traditional in nature, is passed on from generation to&lt;br /&gt;
generation. [[Garlic]] has been known to be produced in the department of Drôme for a long time, as&lt;br /&gt;
evidenced by the reference made to it in 1600 in the book ‘Le Théâtre d&amp;#039;Agriculture et Mesnage&lt;br /&gt;
des Champs’ (The Theatre of Agriculture and the Tending of the Fields) by Olivier de Serres. In&lt;br /&gt;
1793, [[garlic]] could be found for sale at the market in Valence.&lt;br /&gt;
&lt;br /&gt;
— Since the 1960s, researchers at INRA (the National Institute for Agricultural Research) have been&lt;br /&gt;
studying [[garlic]]. Using artificial selection, they produced two clones of the ‘Blanc de la Drôme’&lt;br /&gt;
population, known as ‘Messidrôme’ and ‘Thermidrôme’.&lt;br /&gt;
&lt;br /&gt;
— The cultivation of [[garlic]] in the department of Drôme has developed on the basis of these new&lt;br /&gt;
varieties obtained by INRA, generating a significant source of income for many medium-sized&lt;br /&gt;
farms.&lt;br /&gt;
&lt;br /&gt;
— It is worth noting that currently more than 85 % of [[seeds]] certified by the Service Officiel de Contrôle&lt;br /&gt;
sold in France originate from the Drôme production area.&lt;br /&gt;
&lt;br /&gt;
— Starting in the 1980s, producers of edible [[garlic]] in the department of Drôme began to be more&lt;br /&gt;
organised: in 1981, the ‘Association des producteurs d&amp;#039;Ail Drômois’ (Association of Drôme garlic&lt;br /&gt;
producers) was established; in 1986, the first edition of the ‘Sauzet Garlic Fair’ was held; in 1993,&lt;br /&gt;
the ‘National Inter-professional Garlic Association’ (ANIAIL) was established (at the initiative of&lt;br /&gt;
Drôme garlic producers) to represent the interests of the [[garlic]] sector with the public authorities; in&lt;br /&gt;
1994, an Integrated Agricultural Development Programme (IADP) was signed; in 1996, the&lt;br /&gt;
‘Confrérie de l&amp;#039;Ail de la Drôme’ (Drôme Garlic Producers Guild) was established.&lt;br /&gt;
&lt;br /&gt;
— As a result of studies on the physiology and development of [[garlic]] and the collating of meteorological&lt;br /&gt;
data for the department, a zoning of conditions favourable to the cultivation of [[garlic]] has&lt;br /&gt;
been drawn up. The sunny and windy climate of the area of the PGI is highly favourable to production,&lt;br /&gt;
being particularly conducive to the drying of [[garlic]]. Soil type does not limit the cultivation of&lt;br /&gt;
garlic, which adapts well to the different soil types found in the area of the [[Template:Indication Géographique ProtégéeFr|IGP]]. In fact, the soil&lt;br /&gt;
and climate conditions as a whole in the area contribute to the production of [[garlic]] of a high&lt;br /&gt;
quality. ‘Ail de la Drôme’ requires very little cleaning, thanks to the favourable climate conditions in&lt;br /&gt;
the area of the [[Template:Indication Géographique ProtégéeFr|IGP]], which promotes peeling. Producers&amp;#039; expertise is particularly felt in determining&lt;br /&gt;
the optimum date for harvest and in the drying process.&lt;br /&gt;
&lt;br /&gt;
— The Association of Drôme Garlic Producers is seeking to develop the production of ‘Ail de la&lt;br /&gt;
Drôme’, based on a rich tradition of [[garlic]] cultivation, a strong reputation in Southeastern France,&lt;br /&gt;
well-adapted land, and a local producers&amp;#039; organisation keen to see the tradition passed on to future&lt;br /&gt;
generations.&lt;br /&gt;
&lt;br /&gt;
&amp;#039;&amp;#039;&amp;#039;Reference:  [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=71 The European Commission] &amp;#039;&amp;#039;&amp;#039; &lt;br /&gt;
&lt;br /&gt;
{{CategoryLine}}&lt;br /&gt;
[[Category:Ingredients]]&lt;br /&gt;
[[Category:Herbs]]&lt;br /&gt;
[[Category:PDO-PGI-TSG ingredients]]&lt;br /&gt;
&lt;br /&gt;
&amp;lt;!-- footer hashtags --&amp;gt;&amp;lt;code &amp;#039;hashtagrev:12032020&amp;#039;&amp;gt;[[Special:Search/garlic|#garlic]] [[Special:Search/dried|#dried]] [[Special:Search/seeds|#seeds]] [[Special:Search/drying|#drying]] [[Special:Search/leek|#leek]] [[Special:Search/maize|#maize]] [[Special:Search/herbs|#herbs]] [[Special:Search/onion|#onion]] [[Special:Search/shallot|#shallot]] [[Special:Search/blanched|#blanched]] &lt;br /&gt;
&amp;lt;/code&amp;gt;&amp;lt;!-- /footer hashtags --&amp;gt;&lt;/div&gt;</summary>
		<author><name>Chef</name></author>
	</entry>
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