Brussels Briefing n. 31 Geography of food: reconnecting with origin in the food system 15 th May 2013 Lessons learned from.

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Brussels Briefing n. 31 Geography of food: reconnecting with origin in the food system 15 th May 2013 http://brusselsbriefings.net Lessons learned from the process of registering a GI in coffee from Mont Ziama, Guine Marie Antoinette Haba, Ministry of Agriculture, Guinea Slide 2 Support Project for the Implementation of Geographical Indications for OAPI (PAMPIG) ZIAMA-MACENTA COFFEE DEVELOPMENT PROCESS IN TERMS OF GEOGRAPHICAL INDICATIONS Presented by: Mrs SANOUSSI Marie Antoinette HABA, focal point Geographical Indications Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 2 Slide 3 I. The importance of GI African countries possess an important agricultural and agrifood biodiversity potential. These products, the quality of which is closely linked to their origins, are identified with the regional names they come from. Our countries current vulnerable economy forces us to explore new opportunities in developing their products. Geographical Indication is a tool that allows typical quality products to benefit from legal protection in reference to geographical origin. Bearing in mind all these issues and the important potential of typical quality products abundant in our countries, numerous initiatives have come about in Africa, within the framework of technical partnerships such as the technical support from the African Intellectual Property Organization (OAPI), F AO and other technical partners. Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 3 Slide 4 II. Initiatives in Sub-Saharan Africa FAO initiatives In 2002, the FAO set up a Trust Fund for Food Security and Food Safety and in 2006, the Italian Cooperation, via its Directorate General for Development Cooperation (DGCS), within the framework of this Fund, decided to finance a number of projects on food safety and the valorization of agricultural products via transformation and commercialization in 7 West African countries: Gambia, Guinea, Guinea Bissau, Liberia, Mali, Senegal and Sierra Leone. Some results: Setting-up of regional workshops; Development of support tools; Development of 23 case studies in different parts of the world, and in particular 5 in Africa: Tea in Rwanda, Rice in Kovie (Togo), Violet from Galmi (Niger), Shallot from the Dogon Country (Mali), Honey from Casamance (Senegal). Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 4 Slide 5 II. Initiatives in Sub-Saharan Africa (continued) Guide for promoting quality linked to origins and sustainable geographical indications: Territories, products, local stakeholders: links to quality broadcast in several countries and within workshops. Many projects with the research network SinerGI and technical cooperation projects in North Africa (Morocco, Tunisia) and in Sub-Saharan Africa (Mali, Sierra Leone, Senegal, Guinea Bissau, Republic of Guinea). Another project is under way in Benin. In Guinea Bissau, Mali, Senegal and Sierra Leone and in collaboration with Slow Food, the sub-regional project for the promotion of local products in order to preserve food tradition and biodiversity is being developed. Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 5 Slide 6 II. Initiatives in Sub-Saharan Africa (continued) OAPI initiatives The African Intellectual Property Organization (OAPI) currently includes 16 countries. To all Member States, OAPI is the common office for Intellectual Property. It is governed by the Bangui Agreement of 1999, which is its common law. Procedure is centralized: all presentation to OAPI bears the value of national presentation in each Member State Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 6 Mali Burkina Faso Cameroon Central African Republic Congo Ivory Coast Gabon Guinea Guinea Bissau Mauritania Niger Senegal Chad Togo Slide 7 II. Initiatives in Sub-Saharan Africa (continued) OAPI possesses a protection framework, specially designed for GI, via its Appendix VI, which defines GI as [...] indications that serve to identify a product as originating from a certain territory in a region or a locality of said territory, in the case whereby a quality, reputation or any other determining characteristic of the product can be essentially attributable to that geographical origin. OAPI avails these States with a sui generis system, characterized by the producers recording the name, this recording thereby creating exclusive rights to the former to use the name for commercial purposes. The GI is protected as such and from then on, can no longer be used by third parties even if the true origin of the product is used by a counterfeiter, used in another language or yet, slightly distorted by using words relocating said product. Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 7 Slide 8 III. Why start a pilot project on GI? Findings: 1. Since the coming into effect of the Bangui Agreement of 1977 revised in 1999, OAPI has not received any application for registration of products originating from its Member States, despite the existence of informal African geographical indications that greatly contribute to the socio-economic wealth of the territories where they are anchored; 3. The official recognition of geographical indications (GI) would both recognize and protect their heritage and allow many products to assert their identity, to structure economic organizations and to develop added value; Bearing this in mind, in 2000, the OAPI Member States decided to implement a pilot project on geographical indications as tools for local development. Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 8 Slide 9 IV. History 1. 2000 - Birth of the idea for a pilot project / Conakry Workshop / OMPI,INAO,INPI,OAPI 2. From 2001 to 2003 - choice of four pilot countries (Burkina Faso, Cameroon, Ivory Coast, Guinea); - training in France of pilot countries managers (INAO); - involvement proposal to Ministries of Agriculture. 3. Framing the Project/INPI, MAE,MAP,OMPI/ 2003 - 2004 - seeking OAPI and its Member States via an approach initiation bases on concrete product examples; - Expert mission by INAO and CIRAD in the pilot countries - naming of GI focal points Briefing Reconnecting with origins in the food system, Brussels 15 May 20139 Slide 10 IV. History (continued) 4. Preparation for the Ministerial meeting on the fringes of the CA / OAPI 25 th session in Ouagadougou in 2005 Presentation of focal points; Continued product identifying; Shaping of pilot countries focal points; 5. Ministerial meeting on the fringes of the CA / OAPI 25 th session in Ouagadougou in 2005 Adoption of a 4-year plan of action for GI; Adoption of the declaration of Ouagadougou on GI in order to set up National Committees and find the necessary funding 6. Funding request proposal submitted to financial donors in 2006 7. 2008, Signature of PAMPIG funding convention between OAPI/AFD Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 10 Slide 11 V. Support Project to GI Implementation (PAMPIG) General objectives of PAMPIG The purpose of the PROJECT is to support members of OAPI in conquering niche markets through Geographical Indications States, and thus contribute to rural development by improving and securing the earnings of the producers involved. The project specifically aims to: 1. Assist producers of the Member States in an identification and recognition exercise of domestic products eligible for Geographical Indications; 2. Contribute to OAPI capacity building and national public and private partners to ensure the promotion and protection of Geographical Indications. Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 11 Slide 12 VI. Components of PAMPIG Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 12 Component 1 Project management training in developing specifications and procurement; OAPI executives were trained, including the project manager. Component 2 Technical assistance Support for pilot products Call for new products proposal Annual regional workshops Regional actions Slide 13 VI. Components of PAMPIG (continued) COMPONENT 2 1. Technical assistance - recruitment March - April 2010 - support the starting-up, review of the plan of action, validation and implementation (permanent mission 4 months); - remote support (remote ad-hoc missions, travelling). 2. Support for pilot products - Oku white honey (Cameroon); - Penja pepper (Cameroon); - Korhogo cloth (Ivory Coast); - Ziama Macenta coffee (Guinea). Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 13 Slide 14 VI. Components of PAMPIG (continued) COMPONENT 2 3. Support for pilot products - identifying stakeholders and sector diagnosis; - raising awareness with producers, building structures; - support in the preparation of specifications, defining the geographical area, development of methods of control, marketing and promotion strategy; - Building a case for GI. 4. Call for new products proposal 110 products reported including 79 with usable data, a dozen (12) providing enough information to possibly justify a more in-depth approach. Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 14 Slide 15 VII. Support for Ziama-Macenta Coffee OAPI and CIRAD support mission in August 2010 Structuring of a national system (GI National Committee) Strengthening the capacity of national stakeholders, presentation of PAMPIG action plan and the level of implementation Sector diagnosis and identifying Ziama-Macenta stakeholders and alongside them, validating a plan of action for the recognition of this pilot product in terms of GI. Launch of a tender in 2011 by OAPI Characterization of the sector and the product, raising awareness with the stakeholders, organization of the group representing GI, Organization of missions and work by international experts, Establish a control plan and a marketing strategy, Develop and validate the approach, the specifications, the delimitation, the control system and marketing strategy with the group representative of the GI Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 15 Slide 16 VII. Support for Ziama-Macenta Coffee (continued) Choice by IRAM - Institut de Recherches et d'Applications des Mthodes de Dveloppement (Institute for research and application in development methods) Implementation support in partnership with: MGE- Maison guinenne de lentrepreneur (Guinean entrepreneurs association) lRAG- Institut de recherche agronomique de Guine (Guinean Agricultural Research Institute) ANPROCA- Agence nationale pour la promotion du conseil agricole (National Agency Promoting Rural and Agricultural Consulting) Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 16 Slide 17 VIII. Results Sector stakeholders for Ziama-Macenta coffee are identified Groups representative of the Ziama-Macenta coffee GI are established : ADECAM is created 26 th July 2012 Instructors and producers are trained in running a coffee-plantation and post-harvest treatments; In basic accounting tools, inventory tracking, material tracking; Production zones are determined and characterized A control system is established and validated by the GI Association Ziama-Macenta coffee specifications are established, validated by the GI Association A commercial strategy for the GI Association for Ziama- Macenta coffee is established alongside with, that year, a contract to export 40 tons of coffee to P. Jobin & Cie Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 17 Slide 18 IX. Product characteristics GI applicant ADECAM Association de dfense du caf Ziama-Macenta (Association for the defense of Z-M coffee) Address: Macenta President: M. Sidiki CAMARA Product name Caf Ziama-Macenta (Z-M coffee) Nature of the product It is a Robusta coffee. The coffee comes from exclusively Robusta clones or hybrids; therefore both traditional varieties and clones (119, 477, 529 et 594) These are plantations with an upper stratum providing shade on all plots Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 18 Slide 19 IX. Product characteristics (continued) Ziama-Macenta coffee has features much closer to those of an Arabica coffee: The prepared drink has a tangy and slightly bitter flavor, a strong, fine and persistent aroma. Grain density is determined at humidity factors of 12%. Due to the slow growth of the berries, the grains are particularly dense. The green coffee is sold in jute bags inscribed with Ziama-Macenta coffee Geographical Indication and a label with the name and logo of the GI Association, the reference numbers of the producers and the date of packaging sewn onto the bag. Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 13 19 State of product ShapeSize and densityColorSmell Green coffee Half- circle Slightly tapered Grade s DensityYellow, green and yellow- green (brown) Green (raw) coffee flavored smell G1700 to 710 g/dm3 0,9 to 1,5 g G20,6 to 1 g Slide 20 X. Geographical area Municipalities found in the geographical area in the immediate vicinity of the forest perimeter of the Ziama mountain, with a strong influence on microclimate through high cloudiness associated with heavy rainfall, cloud cover and high altitude combined with low temperatures; The GI area for Ziama-Macenta coffee is located in the Macenta prefecture and the municipalities of Daro, Fassankoni, Kouankan, Macenta, N'Zbla, Ormai, Sgbdou, Srdou and Vassrdou (107 villages). With an elongated shape to the North-South over a length of 78 km and 55 km wide on the East-West side, with longitudes ranging between 9 and 10 west and between 8 and 9 north in latitude; Cherry production area is within the scope of influence of the forest of Mount Ziama; Total surface area of 360,200 ha, including the Ziama forest reserve; Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 20 Slide 21 X. Geographical area (continued) Briefing Reconnecting with origins in the food system, Brussels 15 May 2013 21 Slide 22 X. Geographical area (end) Potential arable and farming land, besides forest reserve, is 220 700 ha; Vegetation dominated by a dense rain forest and/or secondary forest Ferrallitic brown forest soils with a dense canopy resting on a granite substrate with dolerite intrusions Number of days of rain spread over nine months from 260 to 280 days, with a total rainfall of 2000-3000 mm / annum; Average temperature of 25 C, average relative humidity levels of 80%, altitude = or> to 450 m