Importance of the link to origin and key consideration for a successful GI

1. Importance of the link to origin and key consideration for a successful GI

2. Part I: The link to the terroir: What does it mean and how to assess it? • Some basics & examples

3. Whatisa « terroir »? A terroir is • A delimited geographical area • in which a human community • has developed in the course of history • a collective production method and know-how, • based on a system of interactions between a physical and biological environment, and a set of human factors, • in which the sociotechnical trajectoires brought into play • reveal an originality, • confer a specific quality or typicité • and engender a reputation, • for a product that originates in that geographical space (terroir). Source: Linking people places and products

4. « Terroir » product • Origin linked quality products (produit du terroir) are products that differentiate from others of the same category by their local identity and typicity, as a result of their link to the terroir.

5. Specific product quality linked to the geographical origin • Specific quality = some characteristics differentiate the product from the other products of the same category and consumers perceive it as unique on the local, national and international market. • The specificquality, presentsboth: • an objectified dimension (notablythroughorganolepticcharacteristics, flavor, texture, shape) and • a subjective dimension, and symbolic (egidentity values​​, authenticity, etc.).

6. Conditions to qualify as a GI: strong link to the terroir Condition 1 (according to TRIPS agreement) • Specificity/ typicity • Typicity makes the product clearly distinguishable from its competitors. This specificity is linked to a territory (“terroir”). • This territory has geographical limits, which may be clear or fuzzy, according to the production history.

7. Typical from a geographical area • Typicity = the product is not only specific but also unique by the combination of natural and human production factors anchored in the territory (terroir) • Typicity: What is linked to the TERROIR • Specific characteristics (knowledge / know-how) which are originating from a place (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

8. Main factors of typicity: the case of cheeses • Soil, climate • Feeding (Herbs) • Race of the Cow • Micro-Organisms

9. Link to the « terroir »Whyisitsuch important? The link to the terroir is • a central aspect for justifying and legitimating GIs (crucial for the GI concept in general), but also • a strong argument for promoting the product (crucial for each origin-linked product)

10. How to prove and assess it? Factors determining the link between the product and its origin liNk to The « terroir »

11. Proof of the « the link to the terroir », a central concern for the EU Source: http://ec.europa.eu/agriculture/quality/schemes/guides/guide-for-applicants_en.pdf

12. Asparagus of Navarre / Esparrago de Navara The Asparagus of Navarre isdistinguished by itslittleor no fibrous texture. This is the combinedresult of: • claysoil or clayloams • continental climatewithMediterranean influence comprisingaveragetemperatures of 13-14 ° C withlow night temperatures • 1 + 2 createideal conditions for the growth of the meristem of asparagus

13. 2 main „types“ of factors • Natural factors • Human factors

14. A Terroir Physical dimension Geography – naturalfactors Human dimension History – Know-how Soilcaracteristics, climate, land, geomorphology,... Culture, traditions, socio-economicalcontext Bio-chemical conditions Practices, techniques (Know-How) Typicalproduct

16. A Terroir Physical dimension Geography – naturalfactors Soilcaracteristics, climate, land, geomorphology,... Bio-chemical conditions

17. A Terroir Human dimension History – Know-how Culture, traditions, socio-economicalcontext Practices, techniques (Know-How)

18. How to prove the physical dimension? • Chemical, physical and microbiological analysis of soil and products • Analysis of the link between climate and products • Analysis of the organoleptic characters and sensory analysis (less expensive than laboratory analysis)

19. How to prove the human dimension? • History-linking the product with the place • Date of appearance of the product in the region • Ancient practices (even if they have disappeared) • Production process • “Constant and loyal” practices that express the best the “typicity” of the product • Reputation • The product is recognised as specific/unique • It is known as coming from a particular region and sold at a higher price • It is sought by consumers

20. Part II: IDENTIFICATION PHASE OF GI AND ORIGIN-LINKED PRODUCTS: AN Example

21. 1- Identification • Clear identification of the product and its potentialities : specificity, reputation and link to the territory (not all products can be a GI!) • Raise awareness of producers and other local actors: on the potential linked to specific local resources and know-how; the need to set-up a collective organisation Key for Success : Commitment to ensure quality; organization to enhance commitment. A collective approach is therefore necessary : establishment of a coordination mechanism among the value chainactors in order to share a common vision and strategy for the product and networking with and external actors to benefit from their technical or scientific support . Photos: Sophie Réviron (AGRIDEA):

22. Identification phase: exemple First aspect: Assessing the potential of the product: specificity, reputation and link to the terroir • Saffron of Taliouine enjoys a specific quality and an excellent reputation.

23. The identification phase highlighted the specific origin-linked quality of the saffron: • it is of high quality and has a specific flavour confirmed by laboratory tests, • its link to its geographical location is reported as far back as the ninth century;

24. local naturalresourcesplay an important role in itsspecificquality; for example, the volcanicsoilfiltersrainwater and also the water comingfrom the Sirouamountains; • traditional practices are important both for cultivation (crop rotation, naturalfertilizer etc.) and preparation, womenand youngpeople playing a keyrole. • know-how isintimatelylinked to the Berber culture and localization; • traditional villages (douars) retain a strongcommunity tradition.

25. Second aspect: Mobilisation of local actors, includingfarmers • Local awareness was promoted by the Marrocan-French NGO «Migrations& Développement» which develped various types of collaborations to support the various qualification phases