- To carry out any studies into production and marketing of products within its remit, centralize statistics and collect any economic information needed for good knowledge of the markets:
- To study and promote any scientific and technical measures likely to enhance production and sales conditions for the products concerned;
- To develop, in both France and other countries, by any appropriate means the reputation of and demand for the products concerned;
- To propose to the public authorities any provisions relating to the organization of the market for the products concerned and marketing thereof, in compliance with community regulations;
- To incite operators to tighten up on food safety, particularly through product traceability, in the interest of users and consumers;
- To monitor ages and keep a register of ageing accounts and also the issue of age certificates for Calvados exports.
The Plenary meeting is the IDAC's decision-making body. It is made up of 30 voting members. The Chairman of the Plenary meeting is elected for 2 years. When the presidency is held by the representative of one college, the Plenary Session elects just one Vice-President from the other college.
A Permanent Committee
The Permanent Commission is elected by the Plenary Session for the duration of the term of office. In addition to the Chairman and Vice-Chairman, who are automatically members, it has ten other members, namely five representatives of the production college and five representatives of the processing-trading college including a Treasurer and a Secretary General from different colleges.
Set up by the Plenary meeting, the interprofessional sections deliberate over issues to do with the appellation(s) they are responsible for and with all actions financed from the IDAC budget and allocated to those appellations.
They are composed of equal numbers from the production college and the processing-trading college:
• Calvados Section
• Pommeau Section
• Cider and Perry Section
Set up by the Plenary meeting, the Specialist Committees handle matters to do with all the cider appellations. They are composed of at least four members of the Permanent Committee (2 from each college) and may be opened up to specialist technicians, representatives of the government departments concerned and professionals who are well informed in the areas that come up for discussion.
• Cider-making economy and promotion committee
• Technical and scientific committee