1. WORKSHOP PROTECTED DESIGNATION OF ORIGIN (PDO) “PHÚ QUỐC” FOR THE EXTRACT OF FISH AND LESSONS LEARNT FOR GI REGISTRATION IN THE EU Ha Noi, July 22 nd 2014 MINISTRY OF INDUSTRY AND TRADE KIEN GIANG PEOPLE’S COMMITTEE DEPT. OF SCIENCE AND TECHNOLOGY EU DELEGATION TO VIET NAM

2. PHU QUOC GEOGRAPHICAL INDICATIONS: innovation in management and use regulations Đào Đức Huấn, Đặng Đức Chiến – Rudec/Ipsard EU-MUTRAP experts The Communication Week: Phu Quoc GI for fish sauce 15-22/07/2014

3. Geographical Indications GI State Community Individual 3

4.  GI management bodies;  Quality of protected fish sauce;  Endorsed production procedure;  Regulation on granting certificate of right of use  Regulation on control of Phu Quoc GI Geographical Indications Management and use regulations Decision No. 1401/QĐ-UBND Content: - A particular chapter for GI control 4

5. 1. Phu Quoc GI management bodies  Kien Giang Department of Science and Technology Geographical Indications  Phu Quoc District People’s Committee- The Control Board  Phu Quoc fish sauce Association  Provincial Department of Industry and Trade, Department of Agriculture and Rural Development. 5

6. 2. Quality characteristics of fish sauce Geographical Indications Phu Quoc fish sauce with GI: 1. Color: dark red-brown color 2. Odor: delicate special smell, without fishy and ammonia odor 3. Tasty: salty, strong sweet with natural fatty taste. Aftertaste is sweet and fat as to natural protein and fish grease 4. Nitrogen values: - Minimum: 20gN/litre; - Maximum: 43gN/litre. 6

7. 3. Production procedure  Input material: 85% anchovies;  Fermentation of salted fish: 12-15 months Geographical Indications 7

8. 3. Production procedure  Bottling: to be done in Phu Quoc island Geographical Indications 8

9. - Requirements for labelling: 3. Production procedure + Compulsory common label: Phu Quoc logo Section 1: compulsory requirement for both front and rear label, occupying 1/3 area of the label Boundary Section 2: Company information, occupying 2/3 area of the label PDO logo of European 9

10. Geographical Indications Section 02: Company information - Occupying 2/3 area of the label, in the middle of the common label; - Size of name of company, association, individual and official name of company does not exceed 2/3 area of size of the word “Phu Quoc” printed in the common lable; - The word “nước mắm Cốt” is only used for the first extract of fish. It is not allowed to use “nước mắm Cốt” for the fish sauce extracted after the first time (long 1, long 2, long 3...) - Labelling in accordance with legal regulations 3. Production procedure 10

11. Labelling regulation: Geographical Indications The above labelling regulation is only applied for products that are granted GI stamp by the Control Board Products that are not granted GI stamp is not allowed to use the common label 11

12. 4. Granting the right to use Phu Quoc GI Geographical Indications As for members of PQ fish sauce Association: - Application for the right to use Phu Quoc GI As for non-members of PQ fish sauce Association : Application Certified copy of contract between applicant and the Association about using internal control service delivered by the Association + 12

13. Geographical Indications + Individuals, companies do not use GI for 2 years in succession + Products do not meet conditions under which the products are protected; + Transfer the right to use GI to others; + Labelling and using GI stamp in wrong manner; + A legal entity is dissolved, bankrupted; + Individuals, companies is voluntary to terminate the right to use; + Individuals, companies infringe the law; + Production conditions are changed. 4. Granting the right to use Phu Quoc GI - The right to use will be withdrawn in any of the following cases: 13

14. 5. Regulation on control of Phu Quoc GI a. Principles of control: - Consensus - Feasibility - Openness and transparency - Independence Geographical Indications 14

15. b) Organization of the control system: Geographical Indications  Control at producers  Internal control  External control Based on CONTROL PLAN 5. Regulation on control of Phu Quoc GI 15

16. Requirements for a control plan Geographical Indications  The control plan contains regulations on controlled factors, control tools content, dealing with infringement, different roles of management bodies, the Association and institutions, individuals using GI. 16

17. Geographical Indications c) Regulation on control tools: 5. Regulation on control of Phu Quoc GI  Tool controlling production procedure and processing implements: + Code of fermentation container + Production record book.  Tool controlling quality + Analysis result of physical indicators; + Evaluation of a council.  Tool controlling and tracing origin + Stamp and code of stamp 17

18. 6. GI protected products Geographical Indications A product that is protected under GI has to meet following requirements: 1. Having all quality specifications; 2. The product is produced by institutions, individuals that are granted the right to use GI by state-owned GI management agencies. 3. The product is controlled along the production process and traceable. 4. The product is attached GI stamp which can be used to trace back to the orgin 18

19. 6. GI protected products Geographical Indications A Phu Quoc GI protected product is protected in market when the product is bottled and labelled in accordance with the mentioned regulations and attached GI stamp granted by the Control Board. 19

20. An example of PRODUCTS and LABEL Geographical Indications 20

21. Geographical Indications An example of PRODUCTS and LABEL 21

22. What institutions, individuals trading fish sauce need to do? Geographical Indications 22

23. Distributing Phu Quoc fish sauce - Meeting conditions by which fish sauce is protected under GI regulations Geographical Indications 23

24. Attending protection and fighting against violation -Propagandizing, introducing GI-protected fish sauce to consumers; -Reporting concerning state agencies about infringement in using and trading Phu Quoc fish sauce Geographical Indications 24

25. Thank you for your attention! Geographical Indications 25

26. Contact : EU-MUTRAP Project Management Unit 1203, 12 th Floor, Office Building, Hanoi Tower, 49 Hai Ba Trung, Hoan Kiem, Ha Noi Tel: (84 - 4) 3937 8472 Fax: (84 - 4) 3937 8476 Email: mutrap@mutrap.org.vn Website: www.mutrap.org.vnwww.mutrap.org.vn (Workshop materials are available on this Website) 26