Linking people,
places and
products

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

Download full PDF Version
(2.665 kb)




      Content

      Foreword- 280kb
      Acknowledgements
      List of acronyms and abbreviations
      Introduction

      THE DIFFERENT STEPS OF THE ORIGIN-BASED QUALITY VIRTUOUS CIRCLE

      PART 1. IDENTIFICATION: AWARENESS AND POTENTIALS - 448kb

      PART 2.QUALIFICATION: SETTING RULES FOR A GI PRODUCT - 1.384kb

      PART 3. REMUNERATION: MARKETING A GI PRODUCT - 338kb

      PART 4. REPRODUCTION FOR SUSTAINABLE GIs - 201kb

      PART 5. CREATING CONDITIONS FOR THE DEVELOPMENT OF GIs:
      THE ROLES OF PUBLIC POLICIES -169kb

    Conclusion - 121kb
    Bibliographic references
    Glossary



The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned.

The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO.

The views expressed in the contribution by SINER-GI members are the sole responsibility of the authors and do not necessarily reflect the views of the European Commission. Neither the European Commission nor any person acting on behalf of the Commission is responsible for the potential use of the information contained herein.

ISBN 978-92-5-106656-0

All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.

© FAO 2010