The European Commission has confirmed that forced Yorkshire rhubarb has joined the likes of champagne, Parma ham and Roquefort cheese in gaining Protected Designation of Origin (PDO) classification.
Indoor forced rhubarb is grown in sheds in damp soil with temperatures set at 50oC to encourage early and rapid growth of the plant, a practice that was widely undertaken by growers in the so-called West Yorkshire triangle of Leeds, Bradford and Wakefield in the UK.
However, there are now only 12 commercial growers in the region, with producers outside of the triangle no longer allowed to claim the designation.
'The public will be certain that our product is exactly of the quality and flavour expected of forced Yorkshire rhubarb as all producers must not only be in the designated area, but will be extensively audited, ensuring traditional production methods are maintained,' said Janet Oldroyd of the Yorkshire Rhubarb Growers Association.
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