Le fromage 'mantecoso' au Pérou : une organisation pour conquérir le marché

SAD CT3International audienceThis case study describes how the production of specialty cheese evolved in northern Peru, in a context of high competition and product imitation. It shows how the development of this cheese relied on individual and collective innovations in processing, marketing and organizational arrangements. The local cheese production system has been able to mobilize resources to protect the image of its product and to strengthen its market competitiveness. Mantecoso is a semi-fresh cheese produced by small dairies in the Department of Cajamarca. It is a typical cheese of this region - a local identity symbol. It has a strong reputation throughout the country, so might benefit markedly if it were registered as a geographical indication. Mantecoso cheese involves: - The use of specific local know-how in milk production and processing, and, - A cluster of many small firms, which cooperate in some aspects and compete in others. These firms are urged to develop better coordination to address common interests such as quality and market development

Le 'gari Missè' de manioc au Bénin

SAD CT3International audienceGari, a popular food in Nigeria, Benin, Togo and Ghana, is a dried semolina made from cassava, which may be more or less fermented. It is high in calories and low in protein, so it is used mainly as a source of energy. All groups of people, especially children, eat it. It is traditionally produced by rural women, and is one of their main sources of income. It is often claimed that the low purchasing power of consumers in West Africa hampers the development of markets for differentiated products. The story of gari in southern Benin illustrates how quality and price are regulated locally. It shows that a quality local staple can fetch a premium price on local markets without any legal protection or public support, and investigates the sustainability of this premium. The small-scale production and processing of gari in southern Benin is intertwined with local socio-cultural networks. This case study highlights gari Missè, a type of gari that is made in a specific way and is unique to a small area. Compared with other types of gari, it is a luxury product; it has high quality and enjoys a strong reputation. Production of gari Missè is efficient and viable because its producers are located close to each other in a specific area

Le 'thé rouge rooibos' d'Afrique du Sud : défi pour l'exportation d'un nouveau produit

SAD CT3International audienceRooibos is the Afrikaans word for 'red bush'. Commonly used as a tea, rooibos refers to a group of more than 200 endemic species that belong to the Aspalathus plant group originating in the Cedarberg Mountains of South Africa. Over 16 species are collected from the wild and only the species, Aspalathus linearis, is cultivated. This case study focuses on the production and marketing of rooibos, which are largely dominated by large companies. However, cooperatives of indigenous communities who use traditional cultivation and processing methods are emerging as new models of successful business. Since international demand for rooibos tea is increasing, other countries might try to imitate the production. We ask how this product and its markets might be protected against this through a geographical indication. We also assess the options for benefit sharing between large and small-scale producers

Gari Missè in Benin : a local premium-quality staple

Gari, a popular food in Nigeria, Benin, Togo and Ghana, is a dried semolina made from cassava, which may be more or less fermented. It is high in calories and low in protein, so it is used mainly as a source of energy. All groups of people, especially children, eat it. It is traditionally produced by rural women, and is one of their main sources of income. It is often claimed that the low purchasing power of consumers in West Africa hampers the development of markets for differentiated products. The story of gari in southern Benin illustrates how quality and price are regulated locally. It shows that a quality local staple can fetch a premium price on local markets without any legal protection or public support, and investigates the sustainability of this premium. The small-scale production and processing of gari in southern Benin is intertwined with local socio-cultural networks. This case study highlights gari Missè, a type of gari that is made in a specific way and is unique to a small area. Compared with other types of gari, it is a luxury product; it has high quality and enjoys a strong reputation. Production of gari Missè is efficient and viable because its producers are located close to each other in a specific area