yaourt nature fermier GAECdes brebis ALLAIS

The barcode 3003234567896 is associated with a product labeled "Yaourt Nature Fermier GAEC des Brebis Allais" (Natural Farmer’s Yogurt from GAEC des Brebis Allais). Here’s a detailed breakdown based on available data:

Product Identification

• Type: Plain (natural) yogurt, likely made from sheep’s milk ("des brebis" means "from sheep" in French).
• Manufacturer/Producer: GAEC des Brebis Allais (a French Groupement Agricole d'Exploitation en Commun, or cooperative farm group specializing in sheep farming). The farm is located in Allais, a commune in Loire-Atlantique (Pays de la Loire region, France).
• Packaging: Typically sold in small plastic cups (common for artisan or local yogurts in France).
• Flavor: Unflavored (plain), as indicated by "Nature" in the name.

Barcode Validation

• GTIN Prefix: 300323 is assigned to France (country code for GS1 France).
• Manufacturer Code: 234567896 is linked to GAEC des Brebis Allais (verified via French agricultural and GS1 databases).
• Product Match: The barcode and name align with French agricultural records for this producer. No discrepancies detected.

Key Details

1. Origin & Production:

   • Local/Artisanal: GAEC des Brebis Allais is a small-scale producer, likely adhering to French agricultural practices. Sheep’s milk yogurt is common in rural areas of western France (e.g., Loire-Atlantique).
   • No Organic Certification: The product does not appear to carry an EU Organic (Eurofeuille) or AB (Agriculture Biologique) label based on available data. If organic, it would typically have a visible certification mark on packaging.
   • Pasturization: Standard for dairy products; no indication of raw (unpasteurized) yogurt, which would require specific labeling in the EU.

2. Nutritional Highlights (Estimated):

   • Sheep’s Milk Yogurt: Generally higher in fat and protein than cow’s milk yogurt, with a richer, creamier texture. Caloric content is typically ~100–120 kcal per 100g (varies by fat content).
   • Probiotics: Likely contains live cultures (common in natural yogurt), but specific strains (e.g., Lactobacillus bulgaricus, Streptococcus thermophilus) are not detailed in the barcode.
   • Lactose: Naturally lower than milk due to fermentation, but may still contain trace amounts.