selection criteria in 2015

Innovations presented have been assessed with regard to both :


  • the quality of the new variety proposed for consumers and cooks (texture, taste, colour, aspect, nutritional quality, adaptation to specific needs...) and for producers (rusticity, precocity, resistance to pathogens...)
  • the truly innovative traits of the variety, and its stability over generations


To this end, the Panel comprised cooks, scientists and seed distributors.


The Panel's work has been mainly based on application files, as we could not afford to produce the proposed varieties ourselves in order to check their behaviour and qualities. Applicants have however been required to provide material elements, if possible, such as seed samples, fresh vegetable boxes, etc.