http://www.eastagri.org/meetings/docs/meeting53/GI%20application%20key%20points.ppt Key factors for a GI application (english)

1. THE KEY POINTS
OF A GI APPLICATION
Dr Dominique BARJOLLE
REDD
Réseau Echanges Développement Durable

2. Objectives of the presentation
• How to identify the key points of a GI
application?
• How to demonstrate the link between the
product and its geographical origin?
• How to demonstrate the value to be
recognized and protected?

3. Plan
1. Main steps in getting a PDO or PGI registration
2. Factors determining the link between the product and its
origin
3. How to identify the key-points from the point of view of a
member of the PDO-PGI Commission?
4. How to demonstrate the link between the product and
its geographical origin?
5. Value creation process

4. 1. MAIN STEPS IN GETTING
A PDO-PGI REGISTRATION

5. Virtuous 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
Public policies: support
activities along the circle to
enhance sustainable GIs

6. For the producers
• The first step in activating the virtuous circle of quality is
the precise identification of local product and local
resources needed for production.
• For this, it is important that local producers realize the potential
associated with specific local resources, which constitutes the
basis for collective action to promote the value of the product.

7. 3 pre-requisites
• The possibility of activating the origin-linked quality
virtuous circle depends on the presence of three main
pre-requisites:
1. The product: it presents some specific characteristics linked to
geographical origin that gives it a special quality and reputation
in the market, resulting in specific consumer demand.
2. The place: the special quality characteristics are the result of the
natural and human resources of the local area in which it is
produced.
3. The people: the local producers, having inherited traditions and
know-how, together with other local stakeholders, must be
motivated to engage in a value creation and preservation
process.

8. Participatory approach
• A participatory approach is required in order
• to develop a common vision and strategy for the
product,
• to identify its links with the geographical origin,
• to establish a collective protection system.
• Moreover, local producers should be able to build and
manage active and stable external relationships
emanating from different perspectives: economic, political,
social and scientific.
• Therefore, territorial links and external networks
are important to consider.

9. Sharing a common approach

10. For the competent public
authorities
• Public intervention may be justified as GI products create
employment and generate a positive image of the region. This
can be useful for tourism and for the attractiveness of the
region in general.
• Public support can also come from national or international
institutions, in a perspective on sustainable development and
the need for balanced private-public coordination.
• Scientific support may be useful during the process of rule-
setting (for example by providing studies and research analysis
on economic and social sustainability), to demonstrate the link
between the product quality and its territorial origin and even to
support the group of producers in marketing and promotion
activities and collective organization management.

11. Elaboration of the code of practice
• The aim of the CoP is to provide rules for
applying the specific quality to the GI producers
located in a delimited area.
• The CoP describes the specific characteristics of
the GI product which are attributable to its
geographical origin, justifying the link between the
product and the territory (the same product
cannot be elaborated in other territories).

12. A Code of Practice ...
… must explain how
•a given quality = the specific attributes that make the
product different from others of the same category
•a reputation = history of the product, past reputation,
current reputation
•or other characteristics = for instance know-how, form, etc.
are linked to the origin.

13. FACTORS DETERMINING
THE LINK BETWEEN THE
PRODUCT AND ITS ORIGIN

14. 2 main „types“ of factors
• Natural factors
• Human factors

15. Terroir
Physical space Men and Women
Culture, Traditions,
Socio-economical context
Natural
Conditions
(soil, climate, etc.)
Land,
Geomorphology
Genetic resources
Bio-chemical
conditions
Produit
Know-ledge
Know-how
Techniques

16. Typical from a geographic area
• Typicity: What is linked to the TERROIR
– Characteristics (know-ledge / know-how)
which are originating from a place for a
specific reason (altitude / climate / wind / …)
– The characteristics are the result of localised
resources, which belong to this region
– Typicity is an heritage, it has a geographical
and historical background

17. Elements
• The micro-organisms are a key-element which is link to
specific natural conditions and must be preserved along
the processing chain
• Elements which are very important
• Soil, Herb (botanic composition influence taste of the cheese)
• Variety / breeds
• Duration of solar period / Exposition to solar (fruit acidity)
• Mediator like an animal (fat content of the milk – specific protein) or
a process (wood fire)
• During the maturation / storage (appearance of a specific
mushroom in the blue cheese for Roquefort in France) (wood box
to mature soft cheese)
• After the storage, thank additional process (cutting)

18. Bocksbeutel
This ist the German name of a
particular shape of bottle for
wines, which use is regulated by
the EU law to reserve it to certain
wines from Germany, Greece,
Italy and Portugal.
Any use of this type of bottle for
wines which would not come from
the areas where it is of traditional
use would constitute an attempt of
misledaing the consumers
regarding the real origin oft he
wines concerned, and would be
punished by the courts.

19. Vacherin
Mont-d’Or
• This soft cheese, produced on the French
(Mont d’Or PDO or Vacherin du Haut-
Doubs PDO) and Swiss (Vacherin Mont-
d’Or PDO) sides oft he Jura mountain, is
encircled with spruce bark and package in
a box made of spruce wood.
• The surface oft he cheese is wavy, as the
size of the box is a bit smaller than the size
of the cheese when it is inserted in it.
• The spruce bark circle gives a particular
taste to the cheese.
• Both the appearance and the process are
very particular to this cheese
• Any use of these characteristics would be
likely to confuse the consumers on the
basis of the reputation attached to the
original product.

20. • Soil
• Herbs
• Cow
• Micro-Organisms
Main factors of “typicity”
The case of the cheeses

21. Soil and geology, "terroir"
Herbs
Foin de la
Crau
AOC
Milk
Crème d'Isigny
AOC
Cheese
Parmiggiano-
Reggiano AOC
Cheese
Hobelkäse
aus dem
Berner Oberland
AOC
Milk Milk
Herbs Herbs Herbs
Cheese

22. Valais Rye bread PDO
• Round;
• 250g, 500g or 1kg;
• Plain;
• Cover with cracks;
• Recognisable by the
« pastille AOC »

23. Rye bread of Valais
Protected Designation of Origin
The code of practice
• Cereals produced in respect of the environment,
exclusively in the Valais, and processed in the
Valais;
• A production process that is clearly defined in the
code of practice;
• Regular tasting by professionals;
• A long fermenting leaven that gives the Rye bread
its aspect (typically with cracks) and its specific
taste;
• A full grain bread made out of at least 90% Rye
(max. 10% wheat).

24. HOW TO IDENTIFY THE KEY-
POINTS FROM THE POINT
OF VIEW OF A MEMBER OF
THE PDO-PGI COMMISSION?

25. Key-points which are different and
particular to the geographical origin
In the application file
• History of the product
• Apparition of the product upon time
• Cultural events linked with the product
• Recipes and traditional dishes made from the product
• Typicity
• What makes the product specific in this region: taste / way of production
(wood fire for ex.) / texture / form / colour
• Local, loyal and constant know-hows and uses
Code of Practice (must reflect the application file)
• Description of the product
• Process of elaboration
• Area delimitation

26. For the Rye Bread
• Origin of the rye (altitude / climate)
• Origin of the rye gives a typical landscape in the region
• Rye is a way to have changes in the crop rotation (maize / rye / herb x
2 or 3 years) so to preserve the quality of the soil and the yields
without too much fertilizers nor pesticides
• Cultivating cereals is important in the local identity and culture
(mountain area)
• Process (from rye to bread)
• Quality of rye determines quality of the flour
• Quality of the flour determines quality of the bread
• Ferments – Mixing and kneading - Duration of fermenting
• Way of cooking (prohibition of freezing)
• Storage (vacuum-packed bread under a certain atmosphere) –
duration between cooking and serving
• Sensory qualities

27. BAKERSGRINDERSPRODUCERS
Seeds
Bread making
Grinding process
Delivery
Harvesting
Certification
2 / Crops conditions of production
Integrated production
Code of practices Art. 5.2: The crops
are produces according to an
environment friendly method
3/ Inspections on the parcels existence
and yields
Code of practices Art 7.2.:Crops quality
Quality controls
Traceability controls
1/ Parcels register
Belonging to the geographic area
Code of practices Art 2: the crops (rye and
wheat) production, their transformation in
flour and bread are set in the geographic
area.
5/ Crops storage in the mill
Code of practices Art.7.3:
-a maximum of two years of storage
6/ Flour storage, annual control of the
stocks situation (in May)
Code of practices Art. 7.5 and 7.6:
-A mawimum of four months storage after
grinding, separation with other flours
10 / Labelling
Controlled distribution of the stickers and/or
the flour bags
Code of practices Art.12: All the breads are
sold with an alimentary sticker
BAKERSGRINDERSPRODUCERS
4 / Raw material composition
Code of practices Art.6: .At
least 90% of rye
7 / Flour quality
Code of practices Art.7.4: humidity
<14% and sensorial aspects
8 / Respect of the bread making
practices
Code of practices: Art.8: leaven and
poolish, Art 5.1 and 9: ingredients,
Art.10: bread making steps.
9 / Bread tasting
Code of practices Art.3,4 and 11: form
and look, colour, texture, savour and
flavor.
Certification system for Rye bread of Valais PDO

28. Some questions to be addressed
• What is/are the designation(s) used to trade the product?
• Are there specific associated signs or characteristics
which may indicate the geographical origin of the product
to consumers, in addition to the designation itself?
• Are there problems caused by some heterogeneity of the
products originating from the designated geographical
area?
• Are there problems of abuse or misuse of the
designation?

29. VALUE CREATION
PROCESS

30. PDO-PGI: tools for sustainable rural
development
Activation of the virtuous circle of quality will affect
the three dimensions of sustainable development:
• on the economic dimension, the consumer, paying for
quality, will contribute to creating value localized in the
rural territories,
• environmentally, local products are often derived from
extensive use of natural resources, and make use of
rare and endemic breeds or varieties,
• on the social dimension, origin-based products preserve
traditional know-how and local cultural elements.

31. Gruyère PDO
Code of Practice
The PDO code of practices requires
that the milk cannot be collected
further than 20 km from the dairy (Art.
21.2).
Mandatory use of yeast made in the
cheese factory from the production of
previous days (Art. 21.4).
Mandatory use of linens for the
production of Alpine pasture Gruyère
(Art. 35.7).
Territorial impacts
This provision prevents too much
concentration of the dairies and
maintains the local scale of the
processing.
This provision maintains the natural
micro-flora associated to the
production of Gruyère and the
diversity of the cheeses, both through
year and between the numerous
cheese factories.
This provisions, amongst others, aims
at maintaining the traditional way of
producing Alpine pasture Gruyère,
which is the premium quality inside
the PDO

32. Monitoring
• Identify during the registration process, based on the key-
points of the specificity the indicators to be monitored
• Can be, according to the characteristics of the products
and the main challenges/expectations of the actors,
various points:
• Economic, like market share, volumes, turn-over, investments
• Social like employment, job satisfaction, number of new
entrepreneurs, cultural event, etc.
• Environnemental, like biodiversity, preservation of a specific
landscape, water availability, specific eco-system, forest or
fisheries linked activities

33. Thank you for your attention