VOICED: French caviar aims for export drive

French caviar producers have shifted to farmed varieties due to bans on wild caviar. They focus on quality and selection, selling to top chefs and gaining customer loyalty. While large companies expand globally, smaller producers struggle without a unified quality label. The industry faces competition from Asian producers poised to enter the market.

What factors have led French producers to experiment with farmed caviar?

How much caviar does France produce annually, and what percentage of the world's output does this represent?

What challenges do smaller caviar producers face in the market?

What is the significance of quality control in caviar production according to the text?

What potential impact do Asian producers have on the caviar market?