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PGI — Guadeloupe
Under the blazing sun of the Antilles, the Charentais jaune of Grande-Terre ripens at its own island pace — brimming with an exceptional sweetness that only tropical light can provide.
Fruit from Guadeloupe, PGI (IGP) since 2012.
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Melons have been present in Guadeloupe since colonial times, introduced by settlers as early as the 17th century; the PGI specification dates their consumption by colonists and clergy to between 1750 and 1800. It was not until the Second World War, however, when the price of all goods was regulated by decree, that their presence on the local market was attested in writing.
The first trials of production for export began in 1981–1982, in collaboration with the SICA rennaise: a decisive turning point, with Melon de Guadeloupe filling a valuable seasonal gap by arriving on French market stalls in the depth of the off-season, when mainland growers are at rest. From 1984, collaboration between Messrs Crane, Boyer and Fabre structured production and export under the Label Guadeloupe, with strict specifications introduced from 1986.
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The PGI geographical area covers ten communes spread across two islands of the archipelago: on Grande-Terre, Saint-François, Sainte-Anne, Le Moule, Morne-à-l'Eau, Petit-Canal, Anse-Bertrand and Port-Louis; on Marie-Galante, Grand-Bourg, Capesterre and Saint-Louis. These terroirs benefit from maximum sunshine during the West Indian dry season (the carême, from November to June) and clay-limestone soils — vertisols with swelling clay and calcimagnesic soils —, whose substantial reserves of calcium and water concentrate aromas in the fruit's flesh. Cultivation takes place exclusively in open fields, without greenhouses or shelters, under managed drip irrigation. In 2010, production covered approximately 500 hectares for a volume of around 8,000 tonnes.
The Protected Geographical Indication, registered under Commission Implementing Regulation (EU) No 181/2012 of 2 March 2012, officially recognised this inseparable link between the melon and its territory. It provides protection against imitation and imposes strict criteria: exclusively of the Charentais Jaune type, a minimum weight of 450 g, a minimum refractometric index of 12° Brix (a measure of sugar content), and a production area strictly limited to the ten communes of Grande-Terre and Marie-Galante.
Appearance
Charentais Jaune-type melon, whole, sound and firm, with an inedible rind turning from green to yellow at maturity, with well-marked ribs at harvest. Minimum weight of 450 g required by the specifications.
Aroma
Richly aromatic and fragrant, characteristic of Charentais ripened under the tropical sun.
Taste
Very sweet — minimum refractometric index of 12° Brix, compared with a guaranteed threshold of 10% for a standard yellow Charentais melon.
Texture
Orange flesh, melting, with particularly good firmness that makes it well suited to air freight.
The 12° Brix threshold imposed by the PGI specification is a strong guarantee of flavour: by way of comparison, the guaranteed minimum sugar content for a standard yellow Charentais melon is set at 10%. This level of sweetness is the result of the dry, breezy climate of the French West Indies and the terroir's clay-limestone soils, which encourage the synthesis of sugars in the fruit as it matures. Each batch is tested with a refractometer during quality inspection at the station prior to dispatch.
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Melon de Guadeloupe is enjoyed chilled (8–10°C), cut into slices or wedges. Its sweet qualities pair beautifully with Iberian ham, seafood (crab, langoustines), light rhum agricole, or simply on its own, as a natural dessert. In West Indian cuisine, it features in fruit salads and lime preparations.
Since: 2012
Area covered: 10 communes of Grande-Terre (7) and Marie-Galante (3), Guadeloupe (dept. 971)
Key requirements: Charentais Jaune type exclusively; minimum weight 450 g; refractometric index ≥ 12° Brix; mandatory drip irrigation; manual selection of fruit; strictly delimited geographical area
Producer group / export operator
Cooperative
GIE
Co-operative
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Request a listingProducer group / export operator
SICAPAG presents itself as an agricultural producer group specialising in fruit, vegetables, culinary herbs and flowers, based in Petit-Bourg. The cooperative claims accreditation from the Ministry of Agriculture and more than ten years of activity.
It states that it supplies supermarkets, the hospitality sector (cafés, hotels and restaurants), institutional catering, wholesalers and retailers across Guadeloupe on a daily basis and, according to demand, neighbouring islands, relying on crops harvested every day by member producers and a batch-labelling service ensuring traceability. Highlighted produce includes five varieties of pineapple, melons, watermelons and bananas, alongside a wide choice of seasonal fruit and vegetables and culinary herbs.
| Address | 695W+3V3, Rte de Tourment Césarion, Petit-Bourg 97170, Guadeloupe |
| +590 590 81 73 96 | |
| sicapag-gpe.fr | |
| Facebook page | |
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Part of the production is certified organic, since 2015. |
