Emilie VandecandelaereFAO, Food Quality and StandardsEmilie.vandecandelaere@fao.org

GIs and sustainable development : the FAO guide “Linking People, Places and Products”18 February 2010, Palais des Nations, Geneve

Linking People, Places and Products:

the FAO-SinerGI guide for sustainable GIs

• what is “linking people, places and products” ?

• why enhancing such links?

• Why a guide ?

Linking product, place and peopleLinking product, place and peopleChivito Criollo del Norte Neuquino, Argentina

ProductProduct

PeoplePeoplePlace, Terroir

GIGI

Specific quality, characteristics, reputation linked to a geographical origin

Inheritage (terroir) AND a potential to add value(differentiation)

One mean of identification = Geographical Indication (GI) Potential to be registered as IP Right and be protected

collective action on the territorycode of practice

TRIPS Agreement (1994)Geographical Indicationsidentify a good as originated in the territory of a Member, where a given quality, reputation or other characteristic of thegood is essentially attributable to its geographical originGI are considered to be property rights, and members countries have to provide legal tools to protect these rights.

Lisbon Agreement (1958)Appellation of Origin: is the geographical name of a country, region, or locality, which serves to designate a product originating therein, the quality and characteristics of which are due exclusively or essentially to the geographical environment, including natural and human factors

International definitionsInternational definitions

A two levels approachA two levels approach

One GI product, one code of practice :

– Assessment, Registration, Protection – Supportive policies: support to local implementation, consumer information,…

Legal and institutional frameworkPublic recognition

– Setting up of the Code of practice– Management of the GI system

Local and collective initiative Voluntary approach for marketing, private sector driven

Why promoting origin products?Why promoting origin products?

Consumers side: social expectations, food diversity and more guaranties about quality, origin and production process

A tool for sustainable development in rural areas:Economic pillar: adding value and redistribution along the value chain; benefits from collective action; fair competition on the national and global market; maintain added value in the production areas

Environmental pillar: awareness and sustainable use of natural resources and preservation of biodiversity

Social pillar: preservation of cultural heritage; to develop links between the local population and stakeholders; positive effects on tourism, job opportunities

Prevent delocalization of production and maintain population in remote areas

Tool: effects not automatic !

Success stories in Europe, but what about developing

countries?

Experiences in developing countries ?Recent and quick development of GIs over the

world:

• TRIPS 1994: Development of a multilateral legal framework for GIs within the WTO

• national heritage: importance of promoting and protecting it

What are the experiences and lessons learnt?source: • Data collection :

– Regional seminars: Latin America, Asia, Southeastern Europe, the Mediterranean

– Case studies

• Technical cooperation projects: Morocco, Tunisia, Latin America, Asia, Vietnam, Ukraine, Croatia, Mali, etc.

Challenges at the institutional levelChallenges at the institutional levelDiversity of approaches:

– recognition: public or private driven – Agriculture / Intellectual Property institutions in charge of GI

Challenges:• Coordination between sectors and levels (multidisciplinarity : agriculture,

IP, rural development, food safety, culture, tourism, research and central to local services)

• Institutional capacities and resources• Supportive policies vs top down approach: need for a balance of

public - private involvement• Effective protection, national and international

Challenges at local level – All products can’t be GI product ! specific

quality linked to origin?

– It is not the same for all GI! importance of local conditions and process:

• Distribution of added value depends on collective actions, well organized supply chain and marketing strategy

• Preservation of local resources depend on code of practice content and endorsement

• Importance of local capacities and facilitation: financial, technical, scientific support, networking and coordination

– It takes time: risk of loss of interest of producers...

Product, organization, market

Why such a guide? 1. Importance of local and typical products

for food security and rural development, but positive effects not automatic...

2. New area, especially in developing countries

3. Large varieties of process and experiences, but lack of references

4. Complex matter: interdisciplinary and multi levels

Explaining

Raising awareness

Sharing concrete experiences & models

Facilitating local implementation of GIs

20 experts from FAO and SinerGI: Agronomist, economist, market specialist, layer...

Target:people working in agricultural and rural development having an interest of promoting and preserving local products and resources (Practitioners, facilitators, rural development specialists from public and private sectors, representatives of the supply chain, policy makers, rural community leaders and trainers)

The content:• 193 pages... in 5 parts: the specific

quality virtuous circle for sustainable development

• definitions and methodologies• case studies• self evaluation

More than 40 Case studies analyzedMore than 40 Case studies analyzedFAO1. Queso Turrialba, Costa Rica. 2. Café de Colombia3. Cacao Chuao, Venezuela4. Limón de Pica. Chile.5. Chivito criollo del Norte Neuquino, Argentina6. Queso Cotija, México. 7. Cacao Arriba. Ecuador. 8. Maíz Blanco Gigante de Cuzco, Peru. 9. Kampong Speu Palm sugar, Cambodia. 10. Tea Darjeeling, India11. Kintamani Bali coffee, Indonesia12. Nakornchaisri Pummelo, Thailand 13. Uvs sea buckthorn Mongolia14. Jinhua Ham, China 15. Saffron Taliouine, Morocco 16. Argan oil, Morocco 17. Pomgranate of Gabes, Tunisia18. Black lamb of Thibar, Tunisia 19. Ham of Uzice -Užićka Goveća Pršuta, Serbia. 20. The Livno Cheese - Bosnia and Herzegovina. 21. The Bean of Tetovo - Tetovski Krav, FYROM

Sinergi1. Queso Chontaleño, Nicaragua2. Parmigiano Reggiano, Italy 3. Pico Duarte Coffee, Dominican Republic, 4. Rooibos, South Africa 5. Tequila, Mexico 6. Piment de Mamou, Cameroun 7. Gaucho Pampa de Campanha Meridional

Meat, Brasil 8. Pampean Argentina Beef, Argentina9. Gari Missè of Savalou Benin 10. Jambon de Parme. Italy 11. Basmati rice in Pakistan, 12. Kraljevacki Kajmak, Serbia13. Olive oil of Nyons, France 14. Bleuberry Lake St Jean, Québec15. cherry of Lari, Italy16. Lardo di Colonnata. Italy17. Salt of Amed, Indonesia 18. Gruere, Switzerland19. Comté France

For a sustainable virtuous quality circleFor a sustainable virtuous quality circle

1. Identification: local awareness and assessment of potentials

2. Product qualification: setting up of the rules: the code of practice

3. Product remuneration: managing the system marketing the products

4. Local resources reproduction: assessment for ensuring system sustainability

5. Public policies

1-Identification

2-qualification

3-remuneration

4- reproduction

www. foodquality-origin.org

Emilie VandecandelaereFood and Agriculture Organization of UN Nutrition and Consumer Protection Division emilie.vandecandelaere@fao.org

Tel: +39 06 570 56 210

Thank you