- 1. Brussels Briefing n. 31Geography of food: reconnecting with
origin in the foodsystem15th May
2013http://brusselsbriefings.netLessons learned from the process of
registering a GIin coffee from Mont Ziama, GuineMarie Antoinette
Haba, Ministry of Agriculture,Guinea
2. Support Project for the Implementation ofGeographical
Indications for OAPI(PAMPIG)ZIAMA-MACENTA COFFEEDEVELOPMENT PROCESS
INTERMS OF GEOGRAPHICALINDICATIONSPresented by: Mrs SANOUSSI Marie
Antoinette HABA, focal pointGeographical IndicationsBriefing
Reconnecting with origins in the food system, Brussels 15 May 2013
2 3. I. The importance of GI African countries possess an important
agricultural and agrifoodbiodiversity potential. These products,
the quality of which isclosely linked to their origins, are
identified with the regionalnames they come from. Our countries
current vulnerable economy forces us to explorenew opportunities in
developing their products. GeographicalIndication is a tool that
allows typical quality products to benefitfrom legal protection in
reference to geographical origin. Bearing in mind all these issues
and the important potential oftypical quality products abundant in
our countries, numerousinitiatives have come about in Africa,
within the framework oftechnical partnerships such as the technical
support from theAfrican Intellectual Property Organization (OAPI),
F AO andother technical partners.Briefing Reconnecting with origins
in the food system, Brussels 15 May 2013 3 4. II. Initiatives in
Sub-Saharan Africa FAO initiativesIn 2002, the FAO set up a Trust
Fund for Food Security and Food Safetyand in 2006, the Italian
Cooperation, via its Directorate General forDevelopment Cooperation
(DGCS), within the framework of this Fund,decided to finance a
number of projects on food safety and thevalorization of
agricultural products via transformation andcommercialization 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 inparticular 5 in
Africa: Tea in Rwanda, Rice in Kovie (Togo), Violet fromGalmi
(Niger), Shallot from the Dogon Country (Mali), Honey fromCasamance
(Senegal).Briefing Reconnecting with origins in the food system,
Brussels 15 May 2013 4 5. II. Initiatives in Sub-Saharan Africa
(continued) Guide for promoting quality linked to origins and
sustainablegeographical indications: Territories, products,
localstakeholders: links to quality broadcast in several countries
andwithin workshops. Many projects with the research network
SinerGI and technicalcooperation projects in North Africa (Morocco,
Tunisia) and inSub-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
incollaboration with Slow Food, the sub-regional project for
thepromotion of local products in order to preserve food
traditionand biodiversity is being developed.Briefing Reconnecting
with origins in the food system, Brussels 15 May 2013 5 6. II.
Initiatives in Sub-Saharan Africa (continued) OAPI initiatives The
African Intellectual Property Organization (OAPI) currentlyincludes
16 countries. To all Member States, OAPI is the common office for
IntellectualProperty. It is governed by the Bangui Agreement of
1999, which is itscommon law. Procedure is centralized: all
presentation to OAPI bears the valueof national presentation in
each Member StateBriefing Reconnecting with origins in the food
system, Brussels 15 May 2013 6MaliBurkina FasoCameroonCentral
African RepublicCongoIvory CoastGabonGuineaGuinea
BissauMauritaniaNigerSenegalChadTogo 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 serveto identify a product as
originating from a certain territory in aregion or a locality of
said territory, in the case whereby a quality,reputation or any
other determining characteristic of the productcan be essentially
attributable to that geographical origin. OAPI avails these States
with a sui generis system, characterizedby the producers recording
the name, this recording therebycreating exclusive rights to the
former to use the name forcommercial purposes. The GI is protected
as such and from thenon, can no longer be used by third parties
even if the true origin ofthe product is used by a counterfeiter,
used in another language oryet, slightly distorted by using words
relocating said product.Briefing Reconnecting with origins in the
food system, Brussels 15 May 2013 7 8. III. Why start a pilot
project on GI?Findings:1. Since the coming into effect of the
Bangui Agreement of 1977revised in 1999, OAPI has not received any
application forregistration of products originating from its Member
States,despite the existence of informal African
geographicalindications that greatly contribute to the
socio-economic wealthof the territories where they are anchored;3.
The official recognition of geographical indications (GI) wouldboth
recognize and protect their heritage and allow manyproducts to
assert their identity, to structure economicorganizations and to
develop added value; Bearing this in mind, in 2000, the OAPI Member
States decidedto implement a pilot project on geographical
indications as toolsfor local development.Briefing Reconnecting
with origins in the food system, Brussels 15 May 2013 8 9. IV.
History1. 2000- Birth of the idea for a pilot project / Conakry
Workshop /OMPI,INAO,INPI,OAPI2. From 2001 to 2003- choice of four
pilot countries (Burkina Faso, Cameroon, IvoryCoast, 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 initiationbases on concrete product examples;- Expert
mission by INAO and CIRAD in the pilot countries- naming of GI
focal pointsBriefing Reconnecting with origins in the food system,
Brussels 15 May 2013 9 10. IV. History (continued)4. Preparation
for the Ministerial meeting on the fringes of theCA / OAPI 25th
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
25thsession 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 setup National Committees and find the necessary funding6.
Funding request proposal submitted to financial donors in20067.
2008, Signature of PAMPIG funding convention
betweenOAPI/AFDBriefing Reconnecting with origins in the food
system, Brussels 15 May 2013 10 11. V. Support Project to GI
Implementation (PAMPIG)General objectives of PAMPIG The purpose of
the PROJECT is to support members of OAPIin conquering niche
markets through GeographicalIndications States, and thus contribute
to rural developmentby improving and securing the earnings of the
producersinvolved.The project specifically aims to:1. Assist
producers of the Member States in an identificationand recognition
exercise of domestic products eligible forGeographical
Indications;2. Contribute to OAPI capacity building and national
publicand private partners to ensure the promotion and protectionof
Geographical Indications.Briefing Reconnecting with origins in the
food system, Brussels 15 May 2013 11 12. VI. Components of
PAMPIGBriefing Reconnecting with origins in the food system,
Brussels 15 May 2013 12Component 1Project managementtraining in
developingspecifications andprocurement;OAPI executives
weretrained, including theproject manager.Component 2Technical
assistanceSupport for pilot productsCall for new
productsproposalAnnual regional workshopsRegional actions 13. VI.
Components of PAMPIG (continued) COMPONENT 21. Technical
assistance- recruitment March - April 2010- support the
starting-up, review of the plan of action,validation and
implementation (permanent mission 4months);- 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 14. VI.
Components of PAMPIG (continued) COMPONENT 23. Support for pilot
products- identifying stakeholders and sector diagnosis;- raising
awareness with producers, building structures;- support in the
preparation of specifications, defining thegeographical area,
development of methods of control,marketing and promotion
strategy;- Building a case for GI.4. Call for new products
proposal110 products reported including 79 with usable data, adozen
(12) providing enough informationto possibly justify a more
in-depth approach.Briefing Reconnecting with origins in the food
system, Brussels 15 May 2013 14 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 ofPAMPIG action
plan and the level of implementation Sector diagnosis and
identifying Ziama-Macenta stakeholders andalongside them,
validating a plan of action for the recognition ofthis pilot
product in terms of GI. Launch of a tender in 2011 by OAPI
Characterization of the sector and the product, raising
awarenesswith 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, thedelimitation, the
control system and marketing strategy with thegroup representative
of the GIBriefing Reconnecting with origins in the food system,
Brussels 15 May 201315 16. VII. Support for Ziama-Macenta Coffee
(continued) Choice by IRAM - Institut de Recherches etdApplications
des Mthodes de Dveloppement(Institute for research and application
in developmentmethods)Implementation support in partnership with:
MGE- Maison guinenne de lentrepreneur (Guineanentrepreneurs
association) lRAG- Institut de recherche agronomique deGuine
(Guinean Agricultural Research Institute) ANPROCA- Agence nationale
pour la promotion du conseilagricole (National Agency Promoting
Rural and AgriculturalConsulting)Briefing Reconnecting with origins
in the food system, Brussels 15 May 2013 16 17. VIII. Results
Sector stakeholders for Ziama-Macenta coffee areidentified Groups
representative of the Ziama-Macenta coffee GI areestablished :
ADECAM is created 26th 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 GIAssociation 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 toexport 40 tons of coffee to P. Jobin & CieBriefing
Reconnecting with origins in the food system, Brussels 15 May 2013
17 18. IX. Product characteristics GI applicantADECAM Association
de dfense du caf Ziama-Macenta(Association for the defense of Z-M
coffee)Address: MacentaPresident: M. Sidiki CAMARA Product nameCaf
Ziama-Macenta (Z-M coffee) Nature of the productIt is a Robusta
coffee.The coffee comes from exclusively Robusta clones or
hybrids;therefore both traditional varieties and clones (119, 477,
529et 594)These are plantations with an upper stratum providing
shade onall plotsBriefing Reconnecting with origins in the food
system, Brussels 15 May 2013 18 19. IX. Product characteristics
(continued)Ziama-Macenta coffee has features much closer to those
of anArabica coffee: The prepared drink has a tangy and slightly
bitter flavor, a strong, fine andpersistent aroma. Grain density is
determined at humidity factors of 12%. Due to the slowgrowth of the
berries, the grains are particularly dense. The green coffee is
sold in jute bags inscribed with Ziama-Macenta coffeeGeographical
Indication and a label with the name and logo of the GIAssociation,
the reference numbers of the producers and the date ofpackaging
sewn onto the bag.Briefing Reconnecting with origins in the food
system, Brussels 15 May 201313 19State ofproductShape Size and
density Color
SmellGreencoffeeHalf-circleSlightlytaperedGradesDensity
Yellow,green andyellow-green(brown)Green (raw)coffee
flavoredsmellG1 700 to710g/dm30,9 to 1,5 gG2 0,6 to 1 g 20. X.
Geographical area Municipalities found in the geographical area in
the immediatevicinity of the forest perimeter of the Ziama
mountain, with astrong influence on microclimate through high
cloudinessassociated with heavy rainfall, cloud cover and high
altitudecombined with low temperatures; The GI area for
Ziama-Macenta coffee is located in the Macentaprefecture and the
municipalities of Daro, Fassankoni,Kouankan, Macenta, NZbla, Ormai,
Sgbdou, Srdou andVassrdou (107 villages). With an elongated shape
to theNorth-South over a length of 78 km and 55 km wide on
theEast-West side, with longitudes ranging between 9 and 10 west
and between 8 and 9 north in latitude; Cherryproduction area is
within the scope of influence of the forest ofMount Ziama; Total
surface area of 360,200 ha, including the Ziama
forestreserve;Briefing Reconnecting with origins in the food
system, Brussels 15 May 2013 20 21. X. Geographical area
(continued)Briefing Reconnecting with origins in the food system,
Brussels 15 May 2013 21 22. X. Geographical area (end) Potential
arable and farming land, besides forest reserve, is 220700 ha;
Vegetation dominated by a dense rain forest and/or secondaryforest
Ferrallitic brown forest soils with a dense canopy resting on
agranite substrate with dolerite intrusions Number of days of rain
spread over nine months from 260 to280 days, with a total rainfall
of 2000-3000 mm / annum; Average temperature of 25 C, average
relative humidity levelsof 80%, altitude = or> to 450 m