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