The cultivation of Camargue rice began in the late 16th century, at the behest of Henry IV. In fact, this French territory, thanks to the small temperature range, intense brightness and the mistral that dries and protects rice from disease, is ideal for growing this cereal.
In this land, the largest amount of French rice production is produced. It is a product of excellence in gastronomy, French and otherwise. In fact, the product has the PGI mark.
The famous Camargue Rice is a food product, awarded the Protected Geographical Indication (PGI), since June 6, 2000.
It was in the 19th century that this crop took hold along with other cereals and vines. Today 75% of French rice comes from the 15,000 hectares cultivated in Camargue, or 99% of French production and 55% in the municipality of Arles.
If you want to learn about the various stages of rice processing, just visit the Maison du Riz. This is a pedagogical space divided into three parts, in which the history of rice farming in Camargue from its inception to the present day is presented. A first part is devoted to working material specific to rice farming; a second to the grain and the various stages of the transformation process; and the last is the commercial exhibition corner.
To understand the importance that rice cultivation plays in Camargue, the Féria du Riz is celebrated every year in mid-September. Neighborhoods, villages, associations, and families celebrate the rice harvest, to which is added a parade of floats.