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Reserved designations are more precise and are limited to the products they target, but they also allow public recognition of a product’s authenticity. They result from the collective effort of a group of operators wishing to have an existing product recognized and protected with respect to their added value, often developed over decades or generations.
Reserved designations refer only to product types whose particular characteristics are known to consumers. These product types may be production methods (e.g. organic production) or specific characteristics related to their origin (e.g. Agneau de Charlevoix) and specificity (e.g. pre-salted lamb).
The protection of reserved designations is the responsibility of the public domain. However, the communication and management of designations are the responsibility of designation applicant groups.