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

PART I: THE LINK TO THE TERROIR: WHAT DOES IT MEAN AND HOW TO ASSESS IT? SOME BASICS & EXAMPLES

What is a « terroir »? A terroir is 1.A delimited geographical area 2.in which a human community 3.has developed in the course of history 4.a collective production method and know-how, 5.based on a system of interactions between a physical and biological environment, and a set of human factors, 6.in which the sociotechnical trajectoires brought into play 7.reveal an originality, 8.confer a specific quality or typicité 9.and engender a reputation, 10.for a product that originates in that geographical space (terroir). Source: Linking people places and productsSource: Linking people places and products

« 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.

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 specific quality, presents both: an objectified dimension (notably through organoleptic characteristics, flavor, texture, shape) and a subjective dimension, and symbolic (eg identity values​​, authenticity, etc.).

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.

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

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

Link to the « terroir » Why is it such 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)

LINK TO THE « TERROIR » How to prove and assess it? Factors determining the link between the product and its origin Slide 10

Proof of the « the link to the terroir », a central concern for the EU 1. Name of the product 2. Description of the specific product and the production steps 3. Description of the geographical area “The link with the geographical area is the essential part of the Single Document” European Commission 4. Link with the geographical area Source:

Asparagus of Navarre / Esparrago de Navara The Asparagus of Navarre is distinguished by its little or no fibrous texture. This is the combined result of: clay soil or clay loams continental climate with Mediterranean influence comprising average temperatures of ° C with low night temperatures create ideal conditions for the growth of the meristem of asparagus

2 main „types“ of factors Natural factors Human factors

A Terroir Physical dimension Geography – natural factors Human dimension History – Know-how Soil caracteristics, climate, land, geomorphology,... Bio-chemical conditions Culture, traditions, socio- economical context Practices, techniques (Know-How) Typical product

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A Terroir Physical dimension Geography – natural factors Soil caracteristics, climate, land, geomorphology,... Bio-chemical conditions

A Terroir Human dimension History – Know-how Culture, traditions, socio- economical context Practices, techniques (Know-How)

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)

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

PART II: IDENTIFICATION PHASE OF GI AND ORIGIN-LINKED PRODUCTS: AN EXAMPLE Slide 20

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 chain actors 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):

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. Slide 22

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; Slide 23

local natural resources play an important role in its specific quality; for example, the volcanic soil filters rainwater and also the water coming from the Siroua mountains; traditional practices are important both for cultivation (crop rotation, natural fertilizer etc.) and preparation, women and young people playing a key role. know-how is intimately linked to the Berber culture and localization; traditional villages (douars) retain a strong community tradition. Slide 24

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