Los proyectos de la FAO sobre indicaciones geográficas (IG) tienen por objeto:
- promover el desarrollo de IG sostenibles mediante publicaciones y actividades de sensibilización;
- proporcionar apoyo técnico y creación de capacidades a los países para elaborar estrategias de IG;
- proporcionar apoyo técnico y creación de capacidades a los productores y las partes locales interesadas, así como a las autoridades nacionales y locales, para el desarrollo real de IG.
Algunos proyectos FAO sobre los IG:
The project aims to increase the efficiency and inclusiveness of Turkey’s honey value chains through the certified use of GIs for pine honey and their promotion on domestic and export markets, in collaboration with local beekeepers and Turkey’s leading honey sector companies.
This project aims to add value to Turkey’s agri-food sector by developing origin-based labels in the Bursa region and by strengthening the Geographical Indication (GI) system in the country.
This project provides technical assistance to build the capacity of public and private stakeholders engaged in the protection of GIs. The GI products include raspberries from Arilje (Ariljska Malina), sour cherries from Oblacina (Oblacinska Visnja) and the ajvar pepper paste from Kopaonik.
Support to the development of Geographical Indications for sustainable food systems in Africa and elsewhere
The project supports the development of geographical indications in Africa, and promoted them globally as a tool to contribute to sustainable food systems and healthy diets.
Upgrade of meat quality standards in Montenegro and exchange of lessons learned in the Western Balkans
FAO and the European Bank for Reconstruction and Development (EBRD) worked with the Montenegrin Ministry of Agriculture and Rural Development (MARD) to support the country’s meat sector by improving food safety compliance and developing quality labels to increase competitiveness.
Support to sustainable value chains through the development of Geographical Indications in the dairy sector
The project involved normative, technical and capacity building activities. It aimed to enhance the sustainability of the country’s dairy sector by developing GIs for two Georgian cheeses. The project also worked to enhance the GI national framework.