Appendix 2

Information to Be Included in the Specification Manual With Applications for Recognition of a Regional Designation

Aspects included in the specification manual that must accompany designation applications		Regulatory Reference
1.	The name of the agricultural or food product, containing the designation of origin or the geographical indication	Sec. 2. (2) (a)
2.	A description of the agricultural or food product, including any raw materials used, as well as the major physical, chemical, microbiological and organoleptic features of the product;	Sec. 2. (2) (b)
3.	The delimitation of the geographical area	Sec. 2. (2) (c)
4.	Proof that it was developed, processed or produced within the region identified by the designation	Sec. 2. (2) (d)
5.	A description of the method by which the agricultural or food product is obtained (compliance with specifications), and any fair, consistently used local methods	Sec. 2. (2) (e)
6.	Proof that the product: In the case of a designation of origin, the quality and features of the product are derived essentially or exclusively from its geographical site, comprising natural and human aspects; In the case of a protected geographical indication, the product is of predetermined quality, has a reputation or some other feature attributable to its geographical origin.	Sec. 2. (2) (f)
7.	References in respect of the supervisory structure (certification, traceability and inspection stamps)	Sec. 2. (2) (g)
8.	Specific labelling elements related to the words "designation of origin" or "protected geographical indication," as the case may be, or to the equivalent wording traditionally used.	Sec. 2. (2) (h)
To prepare a complete application file, we recommend that you consult the Règlement d’application relatif à la reconnaissance d’appellations territoriales in order to find out more details on the requirements for each point mentioned on the above list.