Linking People, Place and Products

LINKING PEOPLE,
PLACES AND
PRODUCTS

A guide for promoting quality linked to
geographical origin and sustainable Geographical Indications

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FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS and SINER-GI
Rome, 2009


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ISBN 978-92-5-106374-3

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TABLE OF CONTENTS



Foreword
Acknowledgements
List of acronyms and abbreviations

INTRODUCTION

THE DIFFERENT STEPS OF THE ORIGIN-BASED QUALITY VIRTUOUS CIRCLE

PART 1. IDENTIFICATION: AWARENESS AND POTENTIALS

PART 2.QUALIFICATION: SETTING RULES FOR A GI PRODUCT

PART 3. REMUNERATION: MARKETING A GI PRODUCT

PART 4. REPRODUCTION FOR SUSTAINABLE

PART 5. CREATING CONDITIONS FOR THE DEVELOPMENT OF GIs:
THE ROLES OF PUBLIC POLICIES

Conclusion
Bibliographic references
Glossary


FAO 2010