Publication of an application for registration of a name pursuant to Article 50(2), point (b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
Date: 2026-01-16
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Guinea, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, salt








C_202600374EN.000101.fmx.xml












Official Journal of the European Union


EN
C series













C/2026/374


16.1.2026






Publication of an application for registration of a name pursuant to Article 50(2), point (b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(C/2026/374)

Following this publication, the authorities of a Member State or of a third country, or a natural or legal person having a legitimate interest and established or resident in a third country, may lodge, in accordance with Article 61 of Regulation (EU) 2024/1143 of the European Parliament and of the Council (1) an opposition with the Commission within 3 months from the date of this publication.
PRODUCT SPECIFICATION OF A TRADITIONAL SPECIALITY GUARANTEED


                     ‘Fleur de sel / Flor de sal / Solvni cvet’
                  


EU No: TSG-GN-02620 – 14.7.2020
                  


Member State or Third Country: Guinea

1.   Name(s) to be registered


               ‘Fleur de sel / Flor de sal / Solvni cvet’
            
2.   Type of product

Class 2.10. Salt
3.   Grounds for registration

3.1.   Whether the product:






☒


results from a mode of production, processing or composition corresponding to a traditional practice for that product or foodstuff;










☐


is produced from raw materials or ingredients that are those traditionally used.





                  ‘Fleur de sel / Flor de sal / Solvni cvet’ (hereinafter ‘Fleur de sel’) is a product that results from a traditional mode of production in salt pans. ‘Fleur de sel’ is composed of fine pyramidal crystals, brittle and floating, that form on the surface of the brine in the crystallisation ponds used to harvest artisanal salt. It is collected by hand using a special tool, and this must be carried out on the surface of the brine in these crystallisation ponds.
This floating salt, which is naturally fine and light, forms in very specific meteorological conditions (light wind, sun and no humidity) on the surface of the crystallisation ponds in a specific brine used to produce artisanal salt. The pyramidal crystals combine to form thin crusts on the surface of the brine, covering all or part of the surface.
The knowledge and traditions associated with this activity have been handed down from generation to generation in recent centuries and currently form part of the cultural and historical identity of numerous coastal communities in Europe and communities that make use of salt water springs. Over the centuries, this activity has shaped coastal environments in particular. By constructing traditional salt pans, salt producers have created habitats unlike any other, uniquely supporting biodiversity, making salt production highly agro-ecological.
Since the end of the 20th century, the economic contribution of this product has made it possible to maintain and develop the majority of the artisanal salt pan sites in the European Union, thus allowing unique ecosystems to be preserved and a new generation of producers to establish themselves.
In Guinea like in the various parts of the EU where it is produced, ‘Fleur de sel’ makes it possible to support the local sustainable development of fragile areas.
3.2.   Whether the name:






☒


has been traditionally used to refer to the specific product;










☐


identifies the traditional character or specific character of the product.





                  ‘Fleur de sel’ owes its characteristics to the traditional method used to produce it both in Guinea and in the EU. This method is based on regulating water flows and levels in the concentration ponds so as to enable concentrated brine to be produced through natural evaporation driven by the sun and wind. When the brine is highly concentrated and climatic conditions are favourable, two types of crystallisation are possible:






—


on the surface of the water, where evaporation occurs, a very specific type of crystal develops that is fragile and shaped like a hollow inverted pyramid: ‘Fleur de sel’. This occurs only if specific meteorological conditions (light wind, sun and no humidity) allow.










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at the bottom, where the water is most saturated with salt, a cubic crystal develops: coarse salt.




This product is intimately linked to the history of salt pans, created and exploited in a traditional manner at least since the first millennium in several European countries. Obtaining ‘Fleur de sel’ is linked to a specific salt production method in those salt pans. There are written references to ‘Fleur de sel’ dating back to Roman times; for example, the product was mentioned by the Roman author Pliny the Elder in his book Naturalis Historia.
The name ‘Fleur de sel’ has been recognised in French since 1732 through the lexicographic work of the Trévoux dictionary (2).
4.   Description

4.1.   Description of the product to which the name under point 1 applies, including its main physical, chemical, microbiological or organoleptic characteristics showing the product’s specific character (Article 7(2) of this Regulation)

4.1.1.   Description of the product


                     ‘Fleur de sel’ is a specific type of salt that crystallises on the surface of the brine created in salt pans by natural evaporation of sea water or naturally saline spring water. ‘Fleur de sel’, which is a floating salt, must be harvested by hand on the surface of the brine in the crystallisation ponds. ‘Fleur de sel’ is ready for consumption as soon as it is harvested; it is neither refined nor washed and no additives are added to it.
Characteristics of ‘Fleur de sel’
                           
The characteristics of grains of ‘Fleur de sel’ can vary depending on soil and climate conditions and the time and place of harvesting.

                        ‘Fleur de sel’ is composed of fine pyramidal crystals, brittle and floating, that form on the surface of the brine in crystallisation ponds when atmospheric conditions are favourable (light wind, sun and no humidity).
The pyramidal crystals of ‘Fleur de sel’ have a very brittle structure when compared to coarse salt, which develops as cubic crystals.

                        ‘Fleur de sel’ dissolves easily, and this characteristic allows it to be absorbed into foods differently and to be used in foods that have already been prepared.
Grains of ‘Fleur de sel’ come in different sizes, varying significantly depending on the meteorological conditions in the few hours during which it forms and develops.
However, what makes ‘Fleur de sel’ specific is its bulk density, which must be less than or equal to 0,82 kg/litre.

                        ‘Fleur de sel’ is white with yellow to pink hints that result from the presence of micro-organisms and fade with time.
These characteristics give ‘Fleur de sel’ a melt-in-the-mouth texture and a unique aromatic character.
In recent decades, thanks to the natural fineness of its crystals and its unique intrinsic characteristics, ‘Fleur de sel’ has met with very significant culinary interest on tables the world over. It is used because it gives a more rounded flavour that lasts longer on the palate than classic salt. Therefore, a smaller amount of ‘Fleur de sel’ gives a salty taste that is pronounced but not aggressive. As ‘Fleur de sel’ dissolves very easily on foods, people who appreciate the taste of salt prefer to add it to their plate at the last minute.
4.2.   Description of the production method of the product to which the name under point 1 applies that the producers must follow including, where appropriate, the nature and characteristics of the raw materials or ingredients used, and the method by which the product is prepared (Article 7(2) of this Regulation)


Salt pans, water management and regulation of concentration

In order to obtain ‘Fleur de sel’, producers fill ponds with sea water or naturally saline spring water. During a managed process of natural evaporation, ‘Fleur de sel’ production involves the sequential stages of concentration, saturation and crystallisation. Producers manage the slow circulation of salt water between the ponds so as to ensure that the sea water or saline spring water transforms into brine thanks to natural evaporation caused by the sun and wind. The salt crystallises once the concentration reaches 250 to 260 g/litre.
While the number of successive ponds used for concentration varies depending on the geographical location of the salt pans and local evaporation conditions, it is in the crystallisation pond that the two types of salt – coarse salt and ‘Fleur de sel’ – are produced. Sometimes, when evaporation conditions are particularly strong, some crystallisation may occur in the ponds upstream of the crystallisation ponds.
Careful daily management of the brine is necessary in order to obtain ‘Fleur de sel’ and producers must be able to precisely control water movement and quality.


                              ‘Fleur de sel’ crystallisation

When natural meteorological conditions are favourable, producers oversee two types of sodium chloride crystallisation in the crystallisation ponds:






—


Coarse salt results from crystallisation that occurs underwater, in the brine, with the crystals settling at the bottom of the crystallisation pond. The crystals are cubic and clumps of cubes can form.










—


More rarely, in very specific meteorological conditions (light wind, sun and no humidity), ‘Fleur de sel’ crystallises on the surface of the brine. The crystals develop in a hollow inverted pyramid shape and float on the surface.




In order to produce ‘Fleur de sel’, producers maintain a sufficient depth of water in the crystallisation pond. Indeed, there needs to be a shallow layer of water of more than 1 cm so that ‘Fleur de sel’ can float freely to the surface of the brine, making it possible to distinguish it from the coarse salt. The formation of ‘Fleur de sel’ and its equilibrium on the surface of the brine are fragile and delicate.

                     ‘Fleur de sel’ can only be produced when very specific meteorological conditions come together: light wind, sun and no humidity. Ripples created when the wind is too strong, damp air or careless movements when harvesting can cause ‘Fleur de sel’ to sink and thus lose its specific character. It is thus a rare salt.


                              ‘Fleur de sel’ harvesting

The methods for harvesting ‘Fleur de sel’ and coarse salt are very different.
In order to preserve the characteristics of ‘Fleur de Sel’, it is vital that producers harvest it before it sinks to the bottom of the ponds. Otherwise it continues crystallising, loses its pyramid shape and becomes coarse salt.
The coarse salt that develops at the bottom of the ponds can be harvested at any time of the day. By contrast, once the meteorological conditions have allowed it to form, ‘Fleur de sel’ must be harvested shortly after the crystals form, and at the latest within 24 hours. However, during this period, strong wind, significant humidity or rain are enough to sink or dissolve the ‘Fleur de sel’ in the ponds. When ‘Fleur de sel’ sinks in the brine it loses its specific character and is no longer ‘Fleur de sel’.

                     ‘Fleur de sel’ is collected using a well-established traditional method. Producers delicately skim the surface by hand without touching the bottom of the pond. To do this, they use special tools in the form of paddles or skimmers, possibly curved and perforated, attached to a long handle. It is a sort of ‘scraper’ or ‘ladle’. In this way, producers harvest all of the ‘Fleur de sel’ crystals that float in the ponds and place them in a special container.

Post-harvest steps for ‘Fleur de sel’
                           

After being harvested, ‘Fleur de sel’ drains naturally in the place where it is extracted. Its remaining moisture content may be lowered by indirect drying, without any contact with a flame, in order to make it easier to package.

                     ‘Fleur de sel’ is sorted by hand during the various post-harvest steps so as to remove any foreign bodies.

Forbidden post-harvest operations

After being harvested, ‘Fleur de sel’ may not undergo any washing, refining or grinding and no additives may be added to it.
4.3.   Description of the key elements establishing the product’s traditional character (Article 7(2) of this Regulation)

In Europe, the history of ‘Fleur de sel’ harvesting dates back to ancient times. It is intimately linked to the history of the salt pans managed in an artisanal manner since as far back as the Roman Empire. ‘This name has been recognised in French since 1732 through the lexicographic work of the Trévoux dictionary’
                   (3)
. Even if coarse salt was and remains the main product of salt pans in terms of volume, ‘Fleur de sel’ has always been collected.
These fine crystals of ‘Fleur de sel’ were first collected for producers’ personal use; this naturally fine, white salt then came to be used for various purposes in local food (in particular salting fish and butter).
The harvesting technique has been unchanged for centuries, with it always being carried out by hand and on the surface, whether in Croatia, Spain, France, Portugal or Slovenia. Ever since it was first produced in Guinea, local producers have made a point of following this traditional technique so as to be able to harvest a product of unique quality, one that is different from coarse salt.
During the course of history, certain specific markets in Europe, such as sardine fishing, preferred to use ‘Fleur de sel’ rather than other types of salt to preserve their products, thus providing a considerable market outlet for ‘Fleur de sel’ from the 16th century to the 1930s. Nowadays ‘Fleur de sel’ is known worldwide and, due to its unique properties, is widely used and showcased by the most important chefs.

                  ‘Fleur de sel’ owes its characteristics to the traditional method (water management and surface harvesting by hand) used to produce it.
The traditional know-how used both in Guinea and in the EU is characterised by the following elements and is expressed using distinctive vocabulary specific to each production site:






—


Concerted improvement over the centuries of the construction techniques for, and structure of, salt pans and the techniques for production and collection.










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Regulation of water levels in the ponds: this occurs naturally (where there is a large tidal range) or is carried out by pumping, both to fill the ponds and to empty the salt pans. Internal circulation of salt water from one pond to another is driven by gravity or pumping.










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Use of a brine production system based on natural evaporation.










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The structure of the salt pans optimises the action of the wind and sun in the natural process of evaporation.










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Adjustments to the water: producers predict what the meteorological conditions will be and adjust the flow of salt water into the various ponds so as to optimise production.










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Seasonality and the random nature of harvesting: in their salt pans, producers obtain a highly concentrated brine and crystallisation occurs if the evaporation conditions have been good for several days. The formation of ‘Fleur de sel’ can thus occur daily but remains random and dependant on meteorological conditions.










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The link with coarse salt: the production of ‘Fleur de sel’ is inextricably linked with that of coarse salt. Both are produced in the same salt pan during the same period.










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Production of ‘Fleur de sel’ in a layer of saturated salt water: it is vital to maintain a sufficient layer of water of at least 1 cm in the crystallisation ponds so as to allow ‘Fleur de sel’ to form and be harvested on the surface when meteorological conditions allow. This also makes it possible for the natural process of concentration to be kept continuous.










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Harvesting of ‘Fleur de sel’ by hand on the surface of the brine: ‘Fleur de sel’ is harvested exclusively by hand on the surface of the brine using special tools. If ‘Fleur de sel’ sinks in the pond it loses its specific character and is no longer ‘Fleur de sel’.










—


No processing post-harvest: ‘Fleur de sel’ does not undergo any washing, refining or grinding and no additives are added to it.




The age-old, traditional and unique production process for ‘Fleur de sel’ has been described in numerous documents, books and works of art. Certain old scientific references can be found in the following European publications:






—


In Portugal, a publication from 1877, Museu Technologico, Revista das Indústrias Portuguezas e Estrangeiras e dos Princípios Scientíficos em que as mesmas se fundam, gives a precise description of its production method and quality: ‘
                        “Fleur de sel” is fine, pure, white and brilliant. It comes from crystals that form on the surface of sea water. The fact that these crystals do not sink to the bottom of the crystallisation ponds is what makes them so fine and pure. Few salt workers sell it; some give it to friends. If it were regularly harvested it could be sold at a very high price as it would be a very good substitute for refined salt.’
                     










—


In France, a publication from 1885, 
Les Ouvriers des deux mondes – études sur les travaux, la vie domestique et la condition morale des populations ouvrières des diverses contrées
, contains a precise description: ‘Indeed, separately from the salt in cubic crystals or hopper crystals, which the silt turns slightly grey and which falls to the bottom of the crystallisation pond, crystalline flowers of white salt form on certain days only on the surface of the water. The salt harvester then sort of skims these blooms, which she then gets to keep.’
                     










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Numerous paintings testify to the historic and traditional nature of ‘Fleur de sel’ harvesting, such as Eugène Feyen’s 1870 painting ‘La récolte de sel à Saillé’ (private collection) and Mathurin Méheut’s 1941 painting ‘Ramasseuses de sel à Guérande’ depicting ‘Fleur de sel’ being harvested on the surface using a lousse, the name of the wooden tool used by salt workers in Guérande, France, and a basket being used to transport it (Musée d’Orsay collection).




What is more, this specific production and harvesting method for ‘Fleur de sel’ has been codified by national regulations in several Member States of the European Union, notably in Spain by Royal Decree No 1634/2011 of 14 November 2011, in Portugal by Order No 72/2008 of the Ministry of Economic Affairs, Innovation, Agriculture, Rural Development and Fisheries of 23 January 2008 and in Croatia by Regulation No 1904 of the Ministry of Agriculture, Fisheries and Rural Development of 22 July 2011.


(1)  Regulation (EU) 2024/1143 of the European Parliament and of the Council of 11 April 2024 on geographical indications for wine, spirit drinks and agricultural products, as well as traditional specialities guaranteed and optional quality terms for agricultural products, amending Regulations (EU) No 1308/2013, (EU) 2019/787 and (EU) 2019/1753 and repealing Regulation (EU) No 1151/2012 (OJ L, 2024/1143, 23.4.2024, ELI: http://data.europa.eu/eli/reg/2024/1143/oj).

(2)  G. Buron, Hommes de sel, Skol Vreizh (ed.), 2000.

(3)  G. Buron, Hommes de sel, Skol Vreizh (ed.), 2000.


ELI: http://data.europa.eu/eli/C/2026/374/oj
ISSN 1977-091X (electronic edition)