Studio Best Practices ingleselocpro2.ceid.upatras.gr/rict2/upload/article_files/17... · · 2014-10-08INTERREG IIIA GRECIA-ITALIA - Mis. 2.2 “Assistenza alle competività delle

INTERREG IIIA GRECIA-ITALIA - Mis. 2.2 “Assistenza alle competività delle PMI”

Progetto “Sostegno e promozione dei prodotti tipici locali”

Studio delle BEST PRACTICES

A cura di

Agriplan s.r.l.

LOC.PRO. ProjectLOC.PRO. ProjectLOC.PRO. ProjectLOC.PRO. Project

Support and promotion of typical local products

INTERREG IIIA GREECE-ITALY Measure 2.2

EUROPEAN UNION REGION PUGLIA PROVINCE OF BRINDISI

Coordinated by

GREECE PUGLIA

LOC.PRO. Project “ S upport and promotion of tipical local products ”

INTERREG IIIA GREECE-ITALY Measure 2.2

On the cover: Lefkada - “Robòtis Dimìtris e Soci” espositive hall of the farm. The best thanks for photos to G. Cataldi (from S. Pietro Vernotico - BR) and E. Fiorillo (from Lefkada - Greece)

With the contribution ofWith the contribution ofWith the contribution ofWith the contribution of

INTERREG IIIA GREECEINTERREG IIIA GREECEINTERREG IIIA GREECEINTERREG IIIA GREECE----ITALY Measure 2.2 ITALY Measure 2.2 ITALY Measure 2.2 ITALY Measure 2.2

Project Partners:Project Partners:Project Partners:Project Partners:

◊ Lefkada Prefecture ( GR) , Leader Partner

◊ Lefkada Chamber of Commerce ( GR)

◊ Bonomo Provincial Centre for Research and Experimentation in Agricolture ( IT)

◊ “ B asile Caramia ” Centre for Research and Experimentation in Agricolture ( IT)

◊ Messolonghi Technological Institute ( G R )

◊ Cephalonia and Ithaca Prefecture ( GR)

◊ Promo-Brindisi - Special Agency of the Brindisi Chamber of Commerce ( IT )

◊ Province of Bari ( IT )

Texts byTexts byTexts byTexts by

Agriplan s.r.l.Agriplan s.r.l.Agriplan s.r.l.Agriplan s.r.l.

Legal headquarter: Street Lecce, 203/b - 72027 San Pietro Vernotico ( BR )

◊ Tel./Fax +39 0831 652741

Locale office: Road G. Amendola, 166/5 - 70126 Bari

◊ Phone: 080-5484273, Fax: 080-5911018

Website: www.agriplansrl.it - Email: [email protected]

Up to date

December 2007

Coordinated by

Agriplan s.r.l. [INTERREG III A GREECE-ITALY 2000-2006 – Measure 2.2 “Assistance aimed at SME competitiveness” PROJECT “SUPPORT AND PROMOTION OF TYPICAL LOCAL PRODUCTS” ]

Index

Premise ......................................................................................................................................................... 2

Part I

Methodology of the survey and classification of the best practices

The methodology of the survey ..................................................................................................................... 4

What is a Best Practice? ................................................................................................................................ 5

The pin-pointing of Best Practices and Benchmarking .................................................................................. 6

The questionnaire as an instrument for identifying and sharing Best Practices ......................................... 10

Part II

Good praxis analysis and possible paths in order to obtain the best return for the typical agricultural

and food productions

Questionnaires Analysis: Outcomes ............................................................................................................ 13

The typical products scenario and possible paths in order to obtain the best return for the typical

agricultural and food products .................................................................................................................... 16

Valorization Paths for agricultural food quality productions: quality and collective labels ........................ 19

Costs-Benefits Analysis of geographic denominations (DOP and IGP) ....................................................... 24

Part III

The normative overview, tools and procedures to promote typical agro-alimentary products

The regulation of DOP, IGP and traditional products .................................................................................. 28

Traditional agro-alimentary ........................................................................................................................ 30

The regulation of the collective brand ......................................................................................................... 31

Abbreviations and meanings ....................................................................................................................... 41

Part IV

Case studies

Annex I: Interviews with Greek entrepreneurs ............................................................................................ 44

Annex II: Interwiew carried out with italian enterpreneuses ...................................................................... 72

Annex III: Identificative sheets “Rural projects of cooperation” ............................................................... 100

Sources ....................................................................................................................................................... 101

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Premise

The “Best Practice” Study was realized by the Province of Brindisi in the ambit of Interreg Project

IIIA Greece – Italy 2000-2006 - “Support and promotion of typical local products“

The general objective is that of promoting typical local products, protecting and developing

quality, and promoting the image of the area through a system of common control and

certification.

The project plans to promote the birth of a consortium aimed at introducing and promoting a

common “trade mark" between Greek and Apulian companies working in the touristic and agro-

alimentary sectors.

In this context, through the study of best practices, the Province of Brindisi, a partner of the

project, set up an activity for the comparison and identification of particularly significant practices

(recognized as Best Practices) put in place when promoting typical local products by other

European, National and local organizations.

The best practices have been investigated in their entirety with the intention of providing

guidelines for entrepreneurs wanting to expand the market for their local products.

The study foresees a first part that is dedicated to the pin-pointing of “best practices”, to the

methodology of the survey and to the choice of the indicators used in their classification.

In the 2nd part the results obtained from the interviews with 10 Greek and Italian entrepreneurs

(using a questionnaire aimed at gathering best practices) are re-elaborated, and these are then

proposed as suggestions and useful indications for entrepreneurs wanting to expand their markets.

The third part provides a normative overview, the tools and the procedures that promote typical

agro-alimentary products.

The study also foresees, as an annex, the “Case Studies”: interviews carried out with local

entrepreneurs on both sides of the Mediterranean (IT, GR), and the in depth reports of the projects

pin-pointed during the benchmarking phase. The entire study together with annexes(Italian and

English) is also available on CD-ROM.

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Part I

Methodology of the survey and

classification of the best practices

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dopting an approach based on best practices means evaluating and sharing experiences with

those who have carried out similar activities (or resolved similar problems) in the past,

defining which of these best practices might be relevant and effective in one’s own context; testing

whether they function correctly, integrating them with existing processes and formalising them in

the ambit of one's own organisation.

The methodology of the survey

The process of best practice identification requires the elaboration and use of a

specific methodological instrumentation.

Through the study and comparison of different realities presenting characteristics

of excellence, the Province of Brindisi plans to acquire and exploit suggestions

and examples with partners in the “Support and promotion of typical local

products” project, and to its main recipients.

The work was conducted in more than one phase: from the pin-pointing and

comparison of the Best Practices, to the construction and diffusion of the

questionnaire through focused interviews, to the analysis of the results through a

comparison with the norms in force regarding the promotion of typical products.

The initial phase of the work concerned the collection of all the information

necessary for the definition of the best practices, their pin-pointing and their

comparison (benchmarking).

In order to incentivize the set up and carrying out of the promotion of local

products it is important to know data and information regarding best practices

coming from already operative projects – the difficulties met, success obtained –

analyzing the most meaningful cases by similarity in terms of environment or

consonance of method.

Afterwards, the analysis of successful experiences (at European level) in the

promotion of local products has allowed one to proceed above all with the pin-

pointing of indicators (parameters of reference) on the basis of which it is

possible to carry out a Best Practice comparison at local level. In fact, once the

national and European examples of Best Practice had been selected, along with

the key words needed in the pin-pointing of a Best Practice, a common European

model (the questionnaire) was created for the collection of the data, as well as the

description and diffusion of these experiences.

Specific questionnaires were carried out with Greek and Italian entrepreneurs, in

particular those listed below:

“Ladopita” Traditional sweet based on olive oil

Mandorlato – “Santa Mavra” pastelli

A

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“Lefkadìtiki ghì” wine (from Lefkada)

Traditional Lefkada salami

Consorzio di Torre Guaceto: l’oro del Parco

Masseria Ferri

Libera Terra

Puglia natura

Bio & Tipico (Puglia ROP 2000-2006 Meas. 2.2)

Finally, as we will explore in Part 2 and 3 of the present study, on the basis of the

results of the interviews1 and of a comparison of the norms in force in the two

countries for obtaining brands and denominations, there emerged considerations

and evaluations of a general order regarding costs, timescales and modalities

necessary for obtaining as a single company and/or as an association the different

forms of protection and promotion of typical products.

.

What is a Best Practice?

The term best practice2 falls within the widest process of benchmarking: it is a

method of comparison finalised at identifying,

understanding and adapting particularly significant

practices (recognised as best practice or high

performance) that have been put in place by other

organisations, with the aim of improving the

performance of one’s own activity. Other companies or

institutions have in all probability encountered the same or a similar problem,

and other management offices have been able to try out different methods in

resolving it. Having discovered what has been applied, by who and in what way, it

is possible to evaluate the best solution adopted and take it on board –

personalizing it on the basis of one’s particular difficulties and characteristics.

The prerequisite of these wide-ranging qualitative research processes lies in a

widespread collection and a continuous exchange of information. It is therefore

based on the knowledge of what others do: the methods they follow, difficulties met

and solutions put in place, and this is what will be done by this piece of research.

In the present study, as will be explored later in more depth, “Best practice” is often

the result not only of individual company successes that distinguish themselves in

terms of product and process innovation, but also the result of other types of “pilot

1 The interviews were conducted directly with local producers (5 interviews with Italian entrepreneurs and 5 interviews with Greek

Entrepreneurs), with the aim of understanding the critical points.

2 A misunderstanding that should be immediately cleared up concerns the terms of comparison themselves, which needs to be made

not between subjects and processes that make up their own reality, and not even in respect of their direct competitors, which might among other things not represent at all an example to be followed. It is fundamental, rather, to be inspired by methods, criteria and procedures which are generally considered to be a positive model, even when applied to organisations belonging to sectors that are different from one’s own.

“Best practices” does not mean re-inventing, but rather learning from the experiences of others that have proven successful.

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actions”, or a series of projects considered as a whole. A Best Practice is identified in

a case of excellence which, in the context examined, helps make changes,

contributes to overcoming obstacles, gives contributions to other actions or sectors

and finally can also be reproduced in other contexts.

The pin-pointing of Best Practices and Benchmarking

In order to pin-point Best Practices it is fundamental to define first of all the field

in which the terms of comparison are to be put into effect, so as to avoid

superficialities and generic comparisons.

In the present project, “Support and promotion of typical local products”, the

objective of action 2.1 “Study of Best Practices” is that of evaluating aspects linked

to the promotion of typical local products, in terms of product quality, marketing,

but also of the capacity to integrate one’s products into one’s own territory,

respecting the countryside, the society, the economy and the culture of the place,

and sustainability in general .

In the agro-alimentary scenario the supply of typical agro-alimentary products is

often fragmentary, scattered and not always directly correlated to demand.

If one doesn’t carefully consider all the aspects of the development process there

exists a real prospect of failure, even in a sector like this one which is in continual

expansion.

Only when seeking to promote the territory as a whole, in the widest sense of the

term, is it possible to program and manage a territory with concrete expectations

of an activity that continues into the future and which gives full satisfaction to all

the subjects involved.

Since such principles are becoming more refined and practiced on an ever vaster

scale at International level it is important to carry out an evaluation of their use

in different contexts.

With the benchmarking activity there was carried out a bibliographic-type

research activity in order to understand in which other contexts, other than

INTERREG, there have been experimented and transferred experiences of “Best

practice”.

On a more operative level, a desk analysis was carried out in order to pin-point

best practices regarding the promotion of typical local products at local, National

and European level.

The theme of best practices has been frequently associated with innovations

introduced in specific areas of local development processes: local sustainability,

the strengthening of entrepreneurial competitiveness, the promotion of local

products. From this we see examples of initiatives taken under Community

initiatives such as Leader plus, Urban, Equal, Interreg, and in the processes of

“Agenda 21 Locale”.

In particular, in the present study, projects were pin-pointed that were started by

producer organizations (Company consortiums etc.) but also directly by Local

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Action Groups (LAGs) aimed at supporting the promotion of typical local

products.

In these respects it is therefore connected to the objectives of the Community

initiative for Rural Development “Leader plus”, which defined the methodologies

used in identifying Best Practices.

From the desk analysis it emerges that the majority of projects promote strategies

promoting the territory through the promotion of typical products, but also of

trades, traditions and culture, and ever more system-orientated – that’s to say,

creating synergies between the various sectors, between different institutional

subjects and between the available financial resources. One passes, in fact, to the

description of more classical instruments, such as the use of a collective brand,

the retrieval of traditional recipes linked to typical products, or a network of

shops present in the territory, the visibility of which is linked to a common centre

of promotion, to a concentration of investments into product and process

innovation or to the promotion of the area’s products on the International market.

Thanks to the work carried out in the course of 2000-2006 by the European

Observatory of Rural Development instituted within the European Commission

(Directorate General for Agriculture) some interesting projects of International

Co-operation regarding the promotion of local products were selected from the

European Database. In particular, the present study considered 37 cases of Best

Practice in inter-territorial and transnational projects regarding the “promotion of

local projects”.

Below there is a table which summarizes the projects mentioned above, with the

name of the project’s title, of the partners involved and the website where one can

obtain further information.

In appendix A there are the reports in English containing the description of the

projects and of the elements characterizing the Best Practices.

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Short TitleShort TitleShort TitleShort Title Full TitleFull TitleFull TitleFull Title Country (region)Country (region)Country (region)Country (region) Official name of the LAGOfficial name of the LAGOfficial name of the LAGOfficial name of the LAG Partner 1Partner 1Partner 1Partner 1 Partner 2Partner 2Partner 2Partner 2 Partner 3Partner 3Partner 3Partner 3 Partner 4Partner 4Partner 4Partner 4 Partner 5Partner 5Partner 5Partner 5 Partner 6Partner 6Partner 6Partner 6 Partner 7Partner 7Partner 7Partner 7 Partner 8Partner 8Partner 8Partner 8 Partner 9Partner 9Partner 9Partner 9 Local project operator nameLocal project operator nameLocal project operator nameLocal project operator name WebsiteWebsiteWebsiteWebsite

Piece of

Paradise

Southern Burgenland – a

piece of paradise (Das

Südburgenland: ein Stück

vom Paradies®)

AUSTRIA -

Burgenland

Verein Südburgenland Plus LAG südburgenland plus www.ein-stueck-vom-

paradies.at

Almeland Almenland - the almo

culinary region:Almenland

restaurants and regional

(Beef) marketing

(Almenland - die almo

Genussregion:

Almenlandwirte &

Rindfleischmarketing)

AUSTRIA -

Steiermark

Regionale gemeinschaftsinitiative

almenland teichalm -

Sommeralm

Almenland Teichalm -

Sommeralm

www.almenland.at

Wood

Construction

Holzbau-Zukunft AUSTRIA -

Vorarlberg

ENTWICKLUNGSVEREIN

NATUR- UND KULTURERBE

VORARLBERG

Innung BgA / LAG Vorarlberg www.holzbauzukunft.at /

www.leader-vlbg.at

Mountainous

wood

marketing

Mountainous Wood

Marketing LTD

(BERGHOLZ MARKETING

GMBH)

AUSTRIA -

Vorarlberg

VEREIN NATUR UND

KULTURERBE VORARLBERG

Stand Montafon www.bergholz.at

Local products Adding value to local

products (mise en valeur

des produits locaux)

BELGIUM 100 DÖRFER - 1 ZUKUNFT Landwirtschaftliches

Schulungszentrum der Agra-

Frauen, Grünen Kreise, und

Ländlichen Gilden (LSZ)

Local products Promoting local products BELGIUM -

Wallonie

LE PAYS DE CONDROZ

FAMENNE

GAL PAYS DE CONDROZ-

FAMENNE

www.condroz-famenne.be

Small-Scale

food

production

Increasing income in the

Danish regional small-scale

food production (Øge

indtjening for dansk regional

fødevareproduktion)

DENMARK Sønderjylland Bornholm Nordvestjysk

Udviklingsnet

(lead partner)

Lolland Falster, Møn,

Sydsjælland

Danske

Småøer

(Small

islands of

Denmark)

Vifu (Videnscenter for

fødevareudvikling)

www.vifu.net

Food, art and

craft

Food producers, art- and

craft people and tourismDENMARK Vendsyssel Verein

Waldviertler

Wohlviertel

Turistdistinationen “Toppen af

Danmark”

www.toppenafdanmark.dk

Craftsmen at

the harbour

Craftsmen at the harbour in

Nykøbing Sjaelland.DENMARK LEADER+ Vestsjælland Artisenatet www.artisenatet.dk

Pro lake oulu Pro lake Oulu (Pro

OULUJÄRVI)FINLAND OULUJÄRVI LEADER RY University of Oulu - Kajaani

university consortium

http://www.oulujarvi.fi

Equestrian

endurance

centre

Equestrian endurance

centre (PÔLE

D'ENDURANCE

ÉQUESTRE)

FRANCE - Midi-

Pyrénées

ASSOCIATION POUR LA

MODERNISATION ET

L'INNOVATION ECONOMIQUE

AUBRAC, OLT

ET CAUSSE

Association EADP (Est Aveyron

Développement Promotion) /

Association pour la Modernisation

et l'Innovation Economique

www.millau.cci.fr

Everybody's

footpath

Everybody's footpath FRANCE

Bourgogne

(Burgundy)

GAL Canal de Bourgogne –

Auxois

SYMPAMCO – Syndicat Mixte du

Pays de l’Auxois-Morvan Côte

d’Orien

www.pays-auxois.com

Local skills

culture

Local skills culture FRANCE - Comté Parc Naturel Régional du Haut-

Jura

GAL Parc Naturel Régional du

Haut-Jura

www.parc-haut-jura.fr

Colours of the

North

The colours of the North

(LES COULEURS DU

NORD)

FRANCE

Martinique

NORTHERN MARTINIQUE Le Centre de Ressources du

Morne Rouge and GAL Nord

Martinique

Therapeutic

weeks

Therapeutic weeks FRANCE - MIDI

PYRENNEES

ASSOCIATION POUR LA

MODERNISATION ET

L’INNOVATION ECONOMIQUE

ASSOCIATION MADRAS www.lerocherdecorbieres.c

om

Romagna and

Beaujolais

Romagna and Beaujolais:

two oenogastronomic

territories for quality tourism

FRANCE - Rhône-

Alpes

GAL Beaujolais Vert GAL L’altra

Romagna –

Emilia-

Romagna, Italy

- ITEMR-004

Association Ballades en terroir

gourmand

www.tourisme.fr/office-du-

tourisme-tarare;

www.beaujolais.com;

www.beaujolaisvert.com

Lloyality card Loyalty card and practical

guide to the stores and

services of Monts du

Lyonnais

FRANCE - Rhône-

Alpes

Monts du Lyonnais Fédération OSER www.oser-commerces.net

et www.monts-du-

lyonnais.fr

Valorisation of

traditional

viticulture

Preservation and

valorisation of traditional

viticulture in the area of

Saale-Unstrut (Bewahrung

und Belebung des

traditionellen Weinbaus an

Saale-Unstrut)

GERMANY -

Sachsen-Anhal

LAG NATURPARK SAALE-

UNSTRUT-TRIASLAND

LAG Naturpark Salle-Unstrut-

Triasland

www.leader-saale-

unstrut.de

Viticulture

Youth

Youth entrepreneurship in

vinicultureGREECE HERAKLION DEVELOPMENT

S.A .(ANH S.A.)

www.domaingavalas.gr

Poultry

processing

Prepared dishes from local

poultry according to

tradional recipes

GREECE -

CENTRAL

MAKEDONIA

PIERIKI ANAPTIXIAKI S.A.-

LOCAL DEVELOPMENT

AGENCY

EUROTASTE SA www.pieriki-anaptixiaki.gr

Wine

production unit

Wine production unit from

ecological vinery productsGREECE - Serres SERRES DEVELOPMENT

ENTERPRISE (AN.E.SER. S.A.)

S. Floros – E. Galatsi O.E.

Animal

production

standardisa-

tion

Manufacturing-

standardisation business for

animal production products

GREECE -

Western

Macedonia

West Macedonia Development

Enterprise (ANKO)

Mpisiritsas brothers

Laois Crafts

Group

Laois Crafts Group IRELAND Laois Leader Rural Development

Company

Laois LEADER Rural

Development Company

www.laois-leader-rdc.ie

Production

Chains

Organization

Organization of local

production chains and

systems

ITALY -

ABRUZZO

LAG VASTESE INN. s.cons.r.l. LAG Vastese INN. s.cons.r.l. www.vasteseinn.it

Cosenza Fig Promoting local fig

production chainITALY -Calabria VALLE DEL CRATI L.A.G. Valle del Crati soc.cons. a

r.l.

www.galcrati.it

Quality rural

district

Quality rural District

(Distretto Rurale)ITALY - Marche LAG COLLI ESINI SAN VICINO LAG Colli Esini San Vicino www.colliesini.it

Production

chains proiect

Production chains projects

(Progetti di filiera)ITALY -

Piemonte

TRADIZIONE DELLE TERRE

OCCITANE

GAL Tradizione delle Terre

Occitane

www.tradizioneterreoccitan

e.com

Tipical

products in

restaurants

Valorisation of tipical

products in local restaurants

(Valorizzazione dei prodotti

ticipici nella ristorazione

locale)

ITALY - Sardegna MARE E MONTI Sardegna - Mare & Monti www.galmaremonti.org

Agro-food

production unit

Agro-food production unit -

Production of traditional

sausages

PORTUGAL -

Alentejo

MONTE-Desenvolvimento

Alentejo Central, ACE

Carne de Montado de Sobro, Lda

- Food and Agricultural

Transformation – Production of

traditional and ecological

sausage

www.sousacunhal.pt

Rural Portugal Rural Portugal PORTUGAL TAGUS - ASSOCIAÇÃO PARA

O DESENVOLVIMENTO

INTEGRADO DO RIBATEJO

INTERIOR

ACAPORAMA ADAE ADELO ADICES ADIRN DESTEQUE LEADER

OESTE

MONTE ) TAGUS - Associação para o

Desenvolvimento Integrado do

Ribatejo Interior

http://www.tagus-ri.pt

QUADRO RIEPILOGATIVO DELLE BEST PRACTICES INDIVIDUATE A LIVELLO EUROPEO

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With reference on the other hand to the pin-pointing of Best Practices at National

level there are many examples coming from the collection of the National Leader+

Network (Inea and Agriconsulting) on the Best Practices pin-pointed during 2006

and 2007. In particular, the database of the National Leader+ Network assessed

26 of them just last year – on the different themes that characterise the

Community initiative Leader+ (Environment, promotion of agricultural products,

etc.).

In conclusion, the phase of Best Practice pin-pointing and comparison at

European and International level has made it possible, among other things, to

construct databases (understood as collections/archives of Best Practices) that

can become the prerequisite for the planning of a technology platform allowing

on-line access to the best practices.

Using the platform (and the databases it includes) it is possible to promote the

diffusion of the Best Practice experiences pin-pointed, and allow them to be

reproduced in similar situations.

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The questionnaire as an instrument for identifying and sharing Best

Practices

The analysis of successful experiences (at a European and National level) in the

promotion of local products has allowed one to proceed above all with the pin-

pointing of indicators (parameters of reference) on the basis of which it is

possible to carry out a Best Practice comparison at local level.

In fact, once the national and European examples of Best Practice had been

selected, along with the key words needed in the pin-pointing of a Best Practice, a

common European model (the questionnaire) was created for the data collection,

the description and the diffusion of these experiences.

The questionnaire represents the common intrument with which the examples

chosen regarding the promotion of typical local products within the EU are

collected and published.

It has therefore been divided into different sections. As well as the “Basic

information”, which identifies the subjects that have promoted a best practice

(personal details), the questionnaire researches the history of the best practice

itself. It asks the interviewee to describe the experience of promoting their

products, checking, through the use of the questionnaire, the setting up of an

action plan and market strategy for the promotion, diffusion and sale not just of

local products but of the territory in which they are grown or made; checking

whether the subject has made a “network” of all the local resources, if he has

“regulated” them and if he has given them a common brand.

As well as the description of the product, its characteristics and its market

orientation, the questionnaire researches the area of production, and above all

the connection with agro-alimentary products, with handcrafted products, with

natural resources and with the cultural heritage of the area of reference. The pre-

eminent theme covered by this study is the reference to the territorial area as a

grouping of resources – physical, environmental, cultural, human, economic and

financial, as well as institutional and administrative, specifically in the prospect

of an integrated strategy promoting agro-alimentary products.

Particular emphasis has been put on the section dedicated to the profile of the

pilot action/best practice, and to the reasons which have contributed to it

identifying an innovative experience in an example that can be communicated,

promoted and exported – in other words a Best Practice to be imitated.

This was done together with an indication of the costs involved (in terms of

resources, time and difficulties) when embarking on an innovative path in

promoting the Best Practice.

As mentioned before, from the analysis of the case studies pin-pointed (through

the use of benchmarking) it was possible to identify the best practices. Such

criteria, closely connected to a Best Practice’s factors of success, are the

following:

� Area-based approach

� "Bottom-up" approach

� types of partnership

� innovation

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� integrated approach

� creation of a network

� co-operation between area

� local financing

� management

Furthermore, two “new” European criteria were considered:

� transferability

� sustainability

The questionnaire, therefore, was compiled by Greek and Italian entrepreneurs

identified through interaction with the various partners of the project.

On the Greek side the interviews carried out concerned the following products:

� Ladopita” Traditional sweet based on olive oil

� Mandorlato – “Santa Mavra” pastelli

� “Lefkadìtiki ghì” wine (from Lefkada)

� Traditional Lefkada salami

On the Italian side there were interviewed the promoters of interesting projects

aimed at the promotion of agro-alimentary products:

� Consorzio di Torre Guaceto: l’oro del Parco

� Masseria Ferri

� Libera Terra

� Puglia natura

� Bio & Tipico (Puglia ROP 2000-2006 Meas. 2.2)

The questionnaires are contained in the Annex entitled “Case Studies”.

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Part II

Good praxis analysis and possible paths in order to obtain the best return for the typical

agricultural and food productions

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bout the “good praxis survey”, this section focuses on the given answers

analysis of questionnaires of Greek and Italian entrepreneurs related to

“Support and promotion of typical products” plan. The main goal is to

comprehend the exploitation process of their products, difficulties coped,

obtained outcomes, etc. After the outcomes analysis, the presentation of the scene

of typical products scenario follows and the possible paths in order to obtain the

best return for the typical agricultural and food products in terms of rules, tools

and procedures.

Questionnaires Analysis: Outcomes

The Good Praxis about the valorization of the agricultural and food typical

products in the two territories involved in the present plan (IT and GR),

concerned actions and plans about strategies of communication and marketing,

about innovations of product/process, about improvement of products quality,

etc.

Such experiences are concentrated in the area of Lefkada Prefecture and Corfu for

Greece and in Bari and Brindisi Districts for Apulia Region.

A “good experience”, as taken up in this survey, has included not only single plans

but also other types of “pilot actions”, that is a sequence of plans considered like a

whole set. Table “Good praxis of Support and promotion of typical products plan””

Greece Italy

“Ladopita” Traditional sweet olive oil made Torre Guaceto Consortium: ”L'oro del Parco”

Mandorlato – “Saint Mavra” crayons Libere Terre Association

“Lefkadìtiki ghì” Wine (Lefkada) Puglia Natura Consortium

Lefkada Traditional Sausage Masseria Ferri

Patini Soap factory of Apostolos Patunis Bio&Tipico Project (Meas 4,8 POR Puglia 2000-2006)

From the analysis of considered experiences, is observed that, in some cases, the

concept of “typical products” coincides with a category of products covered by

one recognized denomination, generally defined by the communitarian

regulations in matter; in other cases (GR) it coincides with those products that

are linked to a certain territory, precise production modalities, tradition of some

areas and that, however, apart the de facto acknowledgement do not show defined

and formal credentials.

In all Greek Italian experiences, comes out that, the “typical” product has a direct

link to a determined territory and, mostly, to agriculture. One observes strategies

of choices in favour of healthy products that have a certain meant and intrinsic

value. That is, as an example, for those products which hold a communitarian

stamp (project Oro del Parco, Puglia Natura Consortium), for traditional ones of

Lefkada districts, for that ones which refers to ethical values (Libere Terre

A

Coordinated by


14

project) and, for the typical products in the measure in which these are

recognized as specific and original values holders.

To the question “Why this action/project is a good experience”, Greek partners

point out with greater frequency the innovative feature of their projects (with

reference, especially, to process and product innovation they have chosen).

In order to add value to local products, the innovation is represented:

a) by the possibility to improve specific resources that have been left unused,

or forsaken or underused – to innovate, actually, does not mean to re-create every

thing from scratch, but it implies, above all, the necessity to profit by existent

elements and a different use of know-how, knowledge, resources and structures,

acknowledging the role of operators and involved people;

b) by a collective process that is recognizing and counting on an outgoing team

that promotes a project and that is able to start up collective learning initiatives,

introducing and trading new products and services;

c) by the competence to manage the testing and changing risk that is:

• Support on risk taking on (funding, making operators responsible in all

process steps, turning to research institutes, etc.);

• Support to initiatives that foster the changing (synergies creation) and a

“new local culture” ;

d) by the competence to provide optimized solutions against the requirements

of rural areas (exploring new ideas, original compositions of new tools); of global

context evolution.

Greek entrepreneurs, give also a positive feedback to promote the project

integration, sustainability of their initiatives and transferability in favour of new

situations.

Critical states are highlighted in order to promote partnerships, “network

systems” including private individuals and public ones for a general “bottom-up”

and “area based” criterion.

Concerning the “area based”, even though some experiences are present in the

area (areas approach), interviewees denounce infrastructural and institutional

criticalities. Once they have been overcome, local entrepreneurs will get more

advantages and more competition will be present in the area with doubtless

benefits for the local growth and development.

For apulian entrepreneurs’ interviews, instead, it is possible to notice

consolidated approaches, methods and tools that characterize local development

policies of last years: bottom-up approach, integration principles and resources-

actions connection, partnerships, network actions, attest how the experience

Leader+ succeeded on rural development and/or the strong participation of

private and public subjects to the community initiatives Interreg that characterize

the area involved in this survey.

In the same time it is noticeable that, mostly, a territorial approach has been

favoured. It is defined as opposition of the sectorial approach, it implies the

needing of considering the actuality of the area under its different angles:

environmental, economic, social, cultural, political, etc.

“Territorial” approach allows local operators to establish a development policy

based on facts, advantages (steady points), limits (lacks), needing and

opportunity of a certain area.

Coordinated by


15

One remarks that “extraordinary” resources are not the only to be improved, on

the contrary, in the most part, in facts, it can be opportune to re-discover an

“ordinary” territorial heritage or a heritage considered “usual”. It is the case, in

particular, of ancient know-how (soap at Corfu, traditional food recipes in Greece

and Italy, etc.) that, once re-introduced and professionalized, creates new

activities and value added.

Integration process might involve:

• local individuals and operators (both private and public or belonging to

NGO, that think to be rivals or, being in the same place, they ignore each others);

• projects and actions (in economic, social, cultural, environmental

branches);

• areas and relative resources (natural and cultural linked to heritage);

• activity sectors (agriculture, handicraft, industry, trade, facilities, etc.)

This approach assumes that expected actions and projects do not have been

planned individually and in a different way (for instance, training courses from

one side and funding supports to create receptive units in rural farms on the

other side) but, on the contrary, they must be one body in a whole strategy, and

they must be correlated and coordinated coherently. A table, spotting Best Practices identification criteria, follows: (Source: n. 10 interviews – Attached A)

Best

Practices

identificati

on Criteria Tra

dit

ion

al

Sa

usa

ge

“

Lefk

ad

ìtik

i g

hì”

W

ine

(Lefk

ad

a)

Man

do

rlato

–

“S

ain

t M

avra

”

cra

yo

ns

“L

ad

op

ita”

Tra

dit

ion

al

sw

eet

olive

oil

ma

de

Pati

ni

So

ap

fa

cto

ry

of

Ap

osto

los

Patu

nis

”L

'oro

del

Parc

o” p

roje

ct

Pu

gli

a N

atu

ra

Co

nso

rtiu

m

Lib

era

Terr

a

Asso

cia

tio

n

Pro

ject

4.8

Masseri

a F

err

i

Area based Approach

YES YES YES YES YES YES -- YES YES YES

Bottom-up approach

YES NO YES NO NO YES YES NO YES YES

Partnerships Approach

YES NO YES NO NO YES YES YES YES NO

Innovation YES YES YES --- YES YES YES YES YES YES

Integrated approach

YES YES YES --- YES YES NO NO YES YES

Creation of Net NO NO NO --- NO YES NO NO YES NO

Transferability YES YES YES YES YES YES YES YES YES YES

Sustainability YES YES YES YES YES YES YES YES YES YES

Overall, hence, from questionnaires it infers that:

e) Products added value is not only in its originality and quality, but also in their

local dimension. These experiences demonstrate that they have been able to

highlight what makes a product typically local and so authentic.

f) In the strategy development and assessment on local products, it needs to

incorporate all those elements that make add more value, such as, integration of

an innovative approach, for instance processing, trading and distributing local

crops.

g) Usually, promoters of connection projects of local food products belong to

resourceful group of farmers that co-operate on agricultural markets or supply

large dealers and distributors. In some Best Practices investigated, this kind of

local food manufacturer is taking part more and more to networks which promote

local food products. This kind of activity can also be considered as a feedback of a

Coordinated by


16

system that is more and more a centralized system of food production and supply,

ruled by sale interests and large scale production.

h) Actual critical states of the system regard, above all, the lack of strong trading

networks, also for foreign markets, and the needing of an “umbrella” brand: a tool

that allows to bargain and negotiate with the large structured distribution,

keeping the own entrepreneurial identity. The main issue of local entrepreneurs

is “the shelf”, that is the trading layout planning.

The typical products scenario and possible paths in order to obtain

the best return for the typical agricultural and food products

Thanks to the Italian Agriculture Department that recently updated and

elaborated the protected origins denomination Register (2007 October), DOCG,

DOC and IGT wine registers (last updating 2007, September, 24th) as well as

traditional products (7° review of National register of agricultural and food

products, 2007 June) is possible to compare, for each product, number of obtained

acknowledgements at national and regional level.

Nowadays, Italy3 holds 164 Italian original products

(109 DOP and 55 IGP) which in terms of productions,

main references regard the extra virgin olive oil,

fruits, vegetables, cereals, cheeses and processed

meats, for a worth of 10 millions euro (7% total Italy).

Thanks to 164 acknowledged denominations, on 741

in the whole EU4, Italy holds the first position in the

community list of origins denomination products, and

detains 21,45% of the whole European market. In the

second position there is France with its 152 products,

Spain and Portugal with 104, and then Greece,

Germany and United Kingdom, holding respectively

87, 67 and 29, until Finland and Slovenia with just one

product acknowledged. In Italy the production worth is assessed around 4,6

thousands millions Euro that becomes 9,3 milliards at consumption level (1,8

milliards made abroad).

Regarding traditional products, in 2007, Italian Regions raised 4330 traditional

products; the main products are fresh and processed (1.193; 28,1%), meat (716;

16,8%) follows and cheeses (456; 10,7%). Noticeably lower instead it is the

significance of other sections that are beverages (alcohol free, distilled products

and liquors), animal products, fish and mollusks, oils and greases, seasoning and

culinary products.

In reference, instead to “quality wine”, at the end of 2007 there were 35 Italian

wines that were holding the denomination DOCG seal, 314 DOC, and 118 IGT. At 3 Mipaaf Updating, 2007

4 At European level, EU - source: registrations database of quality products – European Commission, 2006

National Scenario

(2007)

DOP 109

IGP 55

Traditiona

l products

4330

DOC 314

DOCG 35

IGT 118

Coordinated by


17

regional level (Apulia), instead, concerning community quality labels (DOP/IGP),

MIPAAF updating 2007, October, one can observe 9 DOP and 3 IGP on a total of 12

quality products, as reported in the following table:

Cheeses

“Caciocavallo Silano” (DOP) Reg. CE n.1263/96 (GUCE L. 163/96 – 1996.07.02)

“Canestrato Pugliese” (DOP) Reg. CE n.1107/96 (GUCE L. 148/96 – 1996.06.21)

Olive Oil

“Terra di Bari” (DOP) Reg. CE n.2325/97 (GUCE L. 322/97 – 1997.11.25)

“Terre Tarantine” (DOP) Reg. CE n. 1898 – 2004.10.29 (GUCE L. 328 - 2004.30.10)

“Collina di Brindisi” (DOP) Reg. CE n.1263/96 (GUCE L. 163/96 - 1996.07.02)

“Dauno” (DOP) Reg. CE n.2325/97 (GUCE L. 322/97 - 1997.11.25)

“Terre d’Otranto” (DOP) Reg. CE n.1065/97 (GUCE L. 156/97 – 1997.06.13)

Fruits, Vegetables and Cereals

Arancia del Gargano (IGP) Reg CE n. 1017 del 30/08/2007 (GUUE L 227 del 31/08/2007)

“La Bella della Daunia” (DOP) Reg. CE 1904/2000 (GUCE L. 228/57 – 2000.09.08)

“Limone Femminello del Gargano” (IGP) Reg. CE n. 148 2007/02/16 (GUCE L 46 del 2007/02/16)

“Clementine del Golfo di Taranto” (IGP) Reg. CE n. 1665 2003.09.22 (GUCE L. 235 – 2003.09.23)

Bakery Products

“Pane di Altamura” (DOP) Reg. CE n. 1291 2003.07.18 (GUCE L. 181 - 2003.07.19)

Regarding traditional products, Apulia represents 4,4% of national whole holding

the acknowledgement of 190 traditional products that in the most of cases are

fresh ore processed vegetable (67) or fresh macaroni and bakery products (54).

To finish the supply of traditional Apulian products there are 21 products of meat

section, 15 of cheeses category, 12 alcohol free beverages, distilled products or

liquors, 8 products in the fish and mollusks section, 8 culinary products, 4 animal

products and 1 seasoning.

Concerning quality wines at regional level, just like reported in the A attachment,

25 are DOC and 6 IGT. There are not DOCG denominations. Apulia Region

anticipated, besides, the establishment of “Marchio Collettivo dei Prodotti Tipici

Pugliesi” (Collective Mark of typical Apulian Products) that represents a sort of

protection, in a private way, of products denomination, liable to public

acknowledgement5.

5 The mark is registrable in any Chamber of Commerce or directly at Italian Patents and Marks Office according to specific procedures.

Coordinated by


18

The Apulian scenario (2007, November)

With reference to Greece on reports the 2007, November updating for quality

labels DOP and IGP divided by category of products.

Products Category Number DOP/IGP

Cheeses 20 DOP

Olives 9 DOP

Olives 1 IGP

Fruits, Vegetables and Cereals 12 DOP

Fruits, Vegetables and Cereals 12 IGP

Bakery, confectionery, candies and biscuits products 1 IGP

Fish, shellfish, mollusks products 1 DOP

Further animal products (eggs, honey, various dairy-milk products, except butter etc.) 1 DOP

Oils and fats/ Olive oil 12 IGP

Oils and fats/ Olive oil 14 DOP

Not food products 4 DOP

Amount DOP 61 DOP

Amount IGP 26 IGP

OVERALL 87 DOP/IGP

Hence, overall:

Greek Scenario (2007)

DOP 61

IGP 26

Traditional Products

n.d

DOC 8

DOCG 19

IGT n.d

Coordinated by


19

Valorization Paths for agricultural food quality productions: quality

and collective labels

The productions diversification based on the territorial origins represents an

option, for enterprises, their associations and local public institutions, in order to

get to new markets and sale networks, as well as to keep market shares.

In fact, enterprises look for new forms and methods of competition6. That is due

both by the growing competition on production costs (deriving from an open

market) and by changing occurred during the last community policy (CAP), that,

de facto, frees grants of supports to specific productions7.

The valorization process of typical agricultural productions does not set aside,

therefore, a valorization action on markets that joins quality features of

production to a system that can warrant the safety of consumers. In other words,

the aim is a valorization process of local productions based on quality and

warranties for consumers rather than production costs.

In the agricultural food scenario it is possible to recognize different kind of seals

which mark the quality of products and be part of the following regulations8

� Community framework of quality labels (DOP, IGP, DOC, DOCG, IGT) and

organic products;

� National framework of traditional products (available only for Italy)

� National frameworks for private or collective marks of member States.

The possibility to add value to such “different” products/tools is an indicator,

nowadays, of the real capacity of the local agricultural food system able to

differentiate its own productions based on criteria both qualitative and historical-

traditional or linked to the area.

Particularly, in the areas involved in the project (Apulia and Greece), agricultural

food systems, even showing off their leader positions (like in Italy for instance),

in terms of production quantities related to quality productions (organic,

traditional, DOP, IGP, DOC, DOCG, IGT labels), do not succeed, likewise, to obtain a

right acknowledgement in the main national and European markets.

6 Among different ways of competition chosen by enterprises, a particular importance is assumed by the offer of new facilities

(according to multi-functionality principle) apart a research based on quality productions. New facilities, very often, does not fit in the traditional package of agricultural activities (agritourism, social agriculture, school factories, environmental protection and biodiversity, etc.), nowadays, those facilities allows to sustain and re-generate the agriculture in some rural places where agricultural practices are decreasing.

7 The Decoupling System introduced by the last reform of Community Agricultural Policy – CAP (June 2003)

8 In the following chapters is described the normative framework that rules the sole seals and some procedure to activate quality

labels.

Coordinated by


20

Such marks, hence, can be an useful tool to add value to typical products and for

origin areas, providing that an analysis costs and benefits is done before.

The geographic origin element cannot be “pirated”. Of course, this model provides

benefits only when the geographical origin assumes a discriminant value in the

options available for consumers and in the intrinsic and indivisible quality of the

product.

Typical products are in a market – the food one – with a competition that is year

by year more intense. For this reason the commonplace that a brand is enough, in

order to obtain a market success, has to be discredited. One needs to give a

service back to the local agricultural economy.

The point of reference for market development is still the consumer and the

investigation highlighted that, in this branch, it exists a serious lack of knowledge

and information.

Nevertheless typical product can aim to more profitable markets, is still subjected

to competition of alternative products, typical and a-typical. For this reason, the

efficiency of enterprise and industry is a priority exigency even in the typical

industries.

Structural limits of agricultural and agro-industrial model still remain: from the

industrial pulverization to the problem of generational replacement and so the

ageing of entrepreneurial population, to the scarce innovation level. Rather quite

the nature and basic characteristics of typical industries make to connect the

most disperse part of agricultural farms and crops processing firms.

Besides, it is noticeable the aggregate efficiency of entrepreneurial subjects

together in the typical industry, with many problems and constraints to define

organizational efficient models for a system based on micro enterprises needful of

offer homogeneity, construction of well defined qualitative levels and process

certification.

In the industry, besides, other constraints are the main market interlocutors:

industry and distribution. Today local products development is not included in

the priority strategies of such enterprises that, consequently, do not represent the

“flywheel” of the sector development.

Nevertheless it seems emerging signals of a new interest of distribution chains to

products able to introduce significant levels of diversification, and so

valorization, of offers in the individual stores.

One reports in the next table possible valorization tools of agricultural and food

productions, showing the related rule, of reasons that determined the choice of a

tool rather than another, critical aspects to cope, competitive advantages,

recipients of such advantages and finally correlated strategies.

Coordinated by

Agriplan s.r.l.

[INTERREG III A GREECE-ITALY 2000-2006 – M

easure 2.2 “Assistance aim

ed at SME competitiveness”

PROJE

CT “SUPPORT AND PROMOTIO

N O

F TYPIC

AL LOCAL PRODUCTS” ]

21

V

alo

riza

tio

n P

ath

s f

or

ag

ric

ult

ura

l fo

od

qu

ali

ty p

rod

uc

tio

ns

: q

ua

lity

an

d c

oll

ec

tive

la

be

ls

D

EF

INIT

ION

S

GU

IDE

LIN

ES

W

HY

TO

AD

OP

T

CR

ITIC

AL

ITY

TO

CO

PE

CO

MP

ET

ITIV

E A

DV

AN

TA

GE

S

WH

O C

AN

BE

NE

FIT

?

ST

RA

TE

GY

GU

IDE

LIN

ES

Co

mm

un

ity

seal

ori

gin

den

om

inat

ion

(DO

P, IG

P,

ST

G),

nat

ion

al

seal

ori

gin

den

om

inat

ion

for

win

es

(DO

C, D

OC

G,

IGT

)

----

----

----

----

--

Pro

du

ct s

eal

of

Org

anic

Ag

ricu

ltu

re

- id

enti

fies

p

rodu

cts

feat

ure

s re

late

d

to

geo

gra

phic

al

area

s o

f o

rig

ins

(DO

P/I

GP

, w

ine)

and

raw

mat

eria

ls a

nd

pro

du

ctio

n

met

hods

(ST

G)

- as

sig

ns

a p

rote

ctio

n

to t

he

typ

ical

pro

duct

un

der

th

e

juri

dic

al p

rofi

le

- as

sure

s th

e

corr

esp

ond

ence

of

pro

du

ct t

o t

he

feat

ure

s o

f gu

idel

ines

----

----

----

----

----

----

----

----

----

- id

enti

fies

th

e li

nk

bet

wee

n

the

pro

du

ct

and

cr

op

tech

niq

ues

co

mp

atib

le

wit

h

env

iron

men

t an

d

org

anic

pro

du

ctio

ns

- as

sig

ns

a p

rote

ctio

n

und

er

the

juri

dic

al

pro

file

of

pro

du

ct

obta

ined

fr

om

o

rgan

ic

met

hod

- re

g. C

EE

51

0/0

6 –

Geo

gra

phic

indic

atio

ns

and

ori

gin

den

om

inat

ions

of

agri

cult

ura

l fo

od

pro

du

cts

(IG

P/D

OP

)

- re

g.

CE

E 5

09/0

6 –

war

rante

d

trad

itio

nal

spec

iali

ties

(S

TG

)

----

----

----

----

----

----

- re

g.

CE

E

20

92/9

1,

reg

. C

E 1

80

4/9

9,

reg

.

CE

331

/20

00

–

Org

anic

pro

du

ctio

n o

f

agri

cult

ura

l an

d

anim

al

pro

du

ctio

ns

d.m

. 2

20/9

5

- fa

vo

urs

: bas

e

pro

du

ct

and

terr

itory

(DO

P/I

GP

, w

ines

);

a

trad

itio

nal

p

rod

uct

ive

pro

cess

(S

TG

); a

pro

duct

ion

met

hod

(o

rgan

ic p

rodu

cts)

- as

sig

n

add

ed

val

ue

to

a ty

pic

al

org

anic

pro

du

ct a

ble

to

co

ntr

ast

the

estr

ang

emen

t o

f co

nsu

mer

s

mo

re

and

m

ore

fo

cuse

d

tow

ards

wid

esp

read

m

ark

et

pro

du

cts

- in

tro

du

ces

stro

ng

in

ters

ecto

rial

li

nks

wit

h

touri

sm

acti

vit

ies,

arti

stic

-cu

ltura

l an

d

nat

ura

list

ic

her

itag

e,

area

roots

- ex

trem

e

frag

men

tari

nes

s o

f

pro

du

ctio

n i

ndust

ries

- re

du

ced

fi

rms

dim

ensi

ons

wit

h

scar

ce

pro

fita

bil

ity

- li

mit

s tr

adin

g

in

the

inst

ance

o

f sc

arce

pro

du

ctio

ns

and

fo

r li

ttle

crop

s h

andic

raft

pro

cess

ors

- so

met

imes

dec

entr

aliz

ed

loca

tio

n

-

- p

eculi

arit

y

of

typ

ical

p

rod

uct

s (l

ink

to

geo

gra

phic

al p

rodu

ctio

n o

rig

in,

lin

k t

o l

oca

l

trad

itio

ns

and

to

a p

arti

cula

r pro

du

ctiv

e

pro

cess

th

at is

h

anded

do

wn

) an

d o

rgan

ic

pro

du

cts

(pro

du

ctio

n

met

ho

ds

lin

ked

to

env

iron

men

tal

pro

tect

ion

) b

eco

me

a

mar

ket

ing

too

l

- se

al i

s a

nec

essa

ry c

on

dit

ion f

or

ind

ust

rial

pro

du

cts

(fo

r th

em p

rodu

ctio

n t

echno

log

y o

f

ori

gin

al a

rea

pre

vai

ls)

and

fo

r hig

h q

ual

ity

win

es (

link

ed t

o e

xce

llen

t ra

w m

ater

ials

an

d

hig

h

tech

no

log

y

that

en

han

ce

the

char

acte

rist

ics)

; it

is

a

nec

essa

ry co

nd

itio

n

but

not

suff

icie

nt

for

typ

ical

an

d

org

anic

pro

du

ctio

ns

that

hav

e to

be

sup

po

rted

by a

n

adeq

uat

e p

rom

oti

on

- ag

ricu

ltu

ral

foo

d

com

pan

ies

wit

h

larg

e

qual

ity p

rodu

ctio

ns

- p

rodu

ctio

n

and

pro

cess

fi

rms

wit

h

typ

ical

li

mit

ed

pro

du

ctio

ns

on

th

e

loca

l m

ark

et

- d

evel

op

ag

reem

ents

w

ith

indu

stry

an

d

trad

ing

and

m

ake

pro

mo

tion

ab

road

, in

vo

lvin

g

inst

ituti

on

s an

d

pro

fess

ion

al

indu

stry

o

rgan

izat

ions,

fo

r

wid

espre

ad p

rod

uct

ion

s

- p

rofi

t b

y

po

tenti

alit

y

of

the

area

und

er

tou

rism

v

iew

po

int

and

m

ult

i-fu

nct

ional

itie

s o

f

farm

s fo

r sm

all

pro

duct

ion

s

- an

yw

ay

to

avo

id

“can

nib

alis

ms”

b

etw

een

bra

nds,

enla

rgin

g c

oop

erat

ive

syn

ergie

s,

aim

ing

to

th

e p

rodu

ct

imag

e,

area

m

ark

etin

g,

div

ersi

fica

tion

of

sale

n

etw

ork

s (r

etai

l,

spec

iali

zed

, G

FO

) an

d

of

new

sale

net

work

s (p

ub

lic

cate

ring

)

Co

llec

tive

seal

-

war

rants

th

e co

rres

pon

den

ce

bet

wee

n

auth

ori

zed

seal

of

par

tner

s an

d

pro

duct

fe

atu

res,

war

ranti

ng

th

e st

and

ard

s

- O

ften

it

is

a

reg

ion

al

seal

nee

dfu

l to

id

enti

fy

loca

l

agri

cult

ura

l pro

du

ctio

ns

obta

ined

fro

m

org

anic

ag

ricu

ltu

ral

met

hods

and

inte

gra

ted

agri

cult

ura

l pro

gra

ms

resp

ond

ent

to c

erta

in p

rod

uct

ion

guid

elin

es

- d

. lg

s.

Feb

ruar

y,

10

th, 200

5, n

. 30

- re

gio

nal

rule

s

- al

low

s a

stro

ng

li

nk

bet

wee

n

agri

cult

ura

l

pro

du

ctio

n

and

p

roce

ssed

crop

s

- sa

tisf

ies

con

sum

ers

and

its

rese

arch

of

info

rmat

ion

and

qual

ity

- in

th

e in

stan

ce o

f re

gio

nal

seal

, kee

ps

and

in

crea

ses

fam

e le

vel

s an

d get

s ea

sily

in i

nte

rest

ing

mar

ket

s ar

eas

- n

eedin

g

to

wa

rra

nt

con

sta

nt

pro

du

ctio

n q

ua

nti

ties

- to

co

ntr

ast

stra

tegie

s o

f la

rge

scale

dis

trib

uti

on

th

at

aim

s to

larg

e q

uan

titi

es

an

d

na

tio

nal

tast

e

hom

olo

gati

on

w

ith

sta

nd

ard

ized

pro

du

cts

- la

ck o

f n

oto

riet

y am

on

g

con

sum

ers

(in

th

e

inst

an

ce

of

eco

-

com

pati

ble

pro

du

cts)

- re

pre

sents

a

tool

to

iden

tify

q

ual

itat

ive

stan

dar

ds

of

pro

du

cts

- re

ali

zes

a

pro

cess

o

f valo

riza

tion

of

pro

du

cts

lin

ked

to

sp

ecif

icit

y

an

d

usi

ng

eco

-co

mp

ati

ble

ag

ricu

ltu

ral

tech

niq

ues

- all

ow

s co

sts

dis

trib

uti

on

th

at

der

ives

(c

om

mu

nic

ati

on

, p

rom

oti

on

, co

ntr

ols

) b

etw

een

part

ner

s -

in

the

case

o

f co

llec

tive

reg

ion

al

seal

,

allo

ws

to u

se dir

ect

reg

ion

al sp

onso

rs an

d

supp

ort

s

- ec

o-c

om

pat

ible

o

r

typ

ical

p

rodu

ctio

n

firm

s w

ith

sm

all

quan

tity

p

rodu

ctio

n

–

sing

le o

r as

soci

ated

as

con

sort

ium

s

- cr

op

p

roce

ssin

g

com

pan

ies

or

trad

ing

com

pan

ies

sin

gle

o

r

asso

ciat

ed

- to

pla

n

man

agem

ent

and

org

aniz

atio

nal

asp

ects

- se

t-u

p

effe

ctiv

e ac

tions

of

coo

per

ativ

e m

ark

etin

g

- to

im

pro

ve

dis

trib

uti

on

net

wo

rk

wit

h

dir

ect

lin

ks

pro

du

cers

-dis

trib

uto

rs,

tow

ard

s tr

ad

ing

stru

ctu

res

act

ive

in t

he

are

a (

spec

iali

zed

st

ore

an

d s

how

room

s a

t G

DO

fo

r org

an

ic

an

d

inte

gra

ted

p

rod

uct

s) a

nd

to

ward

s p

ub

lic

cate

rin

g

(ho

spit

als

, n

urs

ery

sch

ools

, h

osp

ices

, ca

nte

ens)

So

urc

e:

S.G

iuca, “L

e p

oliti

ch

e c

om

un

itari

e e

nazio

nali p

er

la q

uali

tà” i

n “

La c

ostr

uzio

ne d

i p

erc

ors

i d

i q

ualità

per

la v

alo

rizzazio

ne d

elle p

rod

uzio

ni

ag

roali

men

tari

lo

cali”,

Wo

rkin

g P

ap

er,

IN

EA

, R

om

a 2

001

Coordinated by

Agriplan s.r.l.




PROJE


N O

F TYPIC


22

V

alo

riza

tio

n P

ath

s:

Tra

dit

ion

al

Pro

du

cts

DE

FIN

ITIO

NS

G

UID

EL

INE

S

WH

Y T

O A

DO

PT

? C

RIT

ICA

LIT

Y T

O

CO

PE

CO

MP

ET

ITIV

E A

DV

AN

TA

GE

S

WH

O C

AN

BE

NE

FIT

? S

TR

AT

EG

Y

GU

IDE

LIN

ES

Tra

dit

ion

al

agri

cult

ura

l

food

pro

du

cts

(PA

T)

“Tra

dit

ion

al p

rodu

cts”

are

mad

e ac

cord

ing

to m

eth

od

s o

f m

anu

fact

ure

, p

rese

rvat

ion

an

d

seas

onin

g,

whic

h

are

con

soli

dat

ed

in

the

yea

rs

–

at

leas

t si

nce

2

5

yea

rs

–

ho

mo

gen

eous

in t

he

wh

ole

in

tere

sted

are

a,

acco

rdin

g t

o t

rad

itio

nal

rule

s.

Tra

dit

ion

al

or

loca

l p

rodu

cts

val

ori

zati

on

per

tain

s, h

ence

, to

Reg

ion

s th

at a

re o

rien

ted

to

pro

tect

en

vir

onm

ent,

ag

ricu

lture

(i

n

mo

un

tain

ar

eas)

av

oid

ing

ar

eas

dep

opu

lati

on

.

Tra

dit

ion

al

pro

du

ct

“syst

em”

is

rule

d

by

the

Dec

ree

200

0, Ju

ly, 1

8th

.

Rev

. V

I o

f n

atio

nal

regis

ter

of

trad

itio

nal

agri

cult

ura

l fo

od

pro

duct

s

(Min

iste

rial

D

ecre

e p

rot.

N. 6

4370

200

6, Ju

ly,

10

th)

Fo

r su

ppo

rtin

g

Ital

ian

pro

du

ctio

ns,

N

atio

nal

A

gri

cult

ure

Dep

artm

ent,

in

2

000

, Ju

ly,

esta

bli

shed

a

nat

ional

re

gis

ter

of

trad

itio

nal

ag

ricu

ltu

ral

food

pro

du

cts,

to u

pd

ate

ever

y y

ear

in

coo

per

atio

n w

ith

Reg

ions.

C

reat

ing

the

trad

itio

nal

pro

du

cts

reg

iste

r, t

her

e

is t

he

opti

on

to

kee

p p

rodu

ctio

n p

roce

sses

an

d

tech

nolo

gie

s th

at a

re f

are

fro

m g

ener

al o

utl

ines

con

sider

ed

suit

able

in

o

rder

to

w

arra

nt

sanit

atio

n a

nd

hyg

iene

for

consu

mer

s.

Th

e es

tabli

shm

ent

of

this

re

gis

ter

has

rep

rese

nte

d a

n e

xtr

aord

inar

y c

han

ce t

o r

egis

ter

all

food

pro

duct

s th

at b

elo

ng

to

th

e p

rod

uct

ive

food

cult

ure

and

do

not

hav

e yet

an

ad

equ

ate

val

ori

zati

on

.

Oft

en,

pro

duct

ions

hav

e a

lim

ited

qu

anti

ties

and

cro

ps

gro

w

in

smal

l ar

ea

that

cann

ot

just

ify a

DO

P o

r a

IGP

se

al.

DO

P

and

IG

P

imp

ly c

on

stra

ints

and

tax

es

for

man

ufa

ctu

rers

w

ho

wan

t to

be

con

form

ed t

o t

he

guid

elin

es.

In

mar

gin

al

agri

cult

ure

si

tuat

ions,

it

is

ver

y

dif

ficu

lt

to

cop

e th

e

afo

resa

id g

uid

elin

es.

Coordinated by

Agriplan s.r.l.




PROJE


N O

F TYPIC


23

Va

lori

za

tio

n p

ath

s f

or

qu

ali

ty a

gri

cu

ltu

re f

oo

d p

rod

uc

tio

ns

: vo

lun

tary

ce

rtif

ica

tio

n

W

HA

T I

S I

T?

GU

IDE

LIN

ES

W

HY

TO

AD

OP

T?

PR

OB

LE

MS

TO

CO

PE

C

OM

PE

TIT

IVE

S

AD

VA

NT

AG

ES

WH

O C

AN

BE

NE

FIT

? S

TR

AT

EG

Y G

UID

EL

INE

S

UN

I E

N I

SO

9001

:20

00

"Qu

alit

y

Man

agem

ent

Syst

em”

- it

is

an

ac

t th

at

allo

ws

ind

epen

den

t ac

cred

ited

th

ird

par

ties

to

atte

st

the

pro

du

ct

con

form

ity,

pro

cess

o

r fa

cili

ty

to

a sp

ecif

ic

rule

o

r an

oth

er

no

rmat

ive

do

cum

ent.

- U

NI

EN

IS

O

regu

lati

on

9001

:20

00

“Qu

alit

y

man

agem

ent

syst

ems

.

requ

irem

ents

” (*

) sp

ecif

ies

requ

irem

ents

whic

h a

fir

m m

ust

sati

sfy

to

dem

on

stra

te

the

abil

ity

in

ord

er

to

supp

ly

pro

du

cts

that

sat

isfy

cu

sto

mer

s

requ

irem

ents

an

d li

mit

s o

f th

e

law

.

- it

is

re

leas

ed

by

ind

epen

den

t ac

cred

ited

Inst

itu

tio

ns

SIN

CE

RT

(Nat

ion

al

Cer

tifi

cati

on

Syst

em)

com

po

sed

by

UN

I (I

tali

an

Nat

ion

al

Cer

tifi

cati

on

Inst

ituti

on

)

and

C

EI

(Eu

rop

ean

Sta

nd

ardiz

atio

n B

oar

d)

- S

INC

ER

T i

s re

cogn

ized

by d

ir.

83

/18

9/C

EE

, 1

983

,

Mar

ch,

23

rd,

tak

en i

n t

he

law

n. 21

, 198

3, Ju

ne.

- N

atio

nal

an

d

Fo

reig

n

mar

ket

requ

irem

ents

- al

low

s a

sched

ule

d

busi

nes

s

man

agem

ent,

w

ith

inef

fici

ency

an

d

dis

card

s re

du

ctio

n

- It

is

an i

nput

for

a

con

tinuo

us

qu

alit

y

imp

rov

emen

t

- H

igh

cer

tifi

cati

on

co

sts

- fe

w

cert

ific

atio

n

org

aniz

atio

n

in

the

agri

cult

ura

l fo

od

syst

em

- H

igh

pre

sen

ce o

f sm

all

and

med

ium

si

zed

fi

rms

in

this

fiel

d, le

ss s

tru

ctu

red

- O

bje

ctiv

e dif

ficu

ltie

s

stan

dar

diz

ing

p

roce

sses

an

d

indu

stri

al

pro

duct

s

con

stra

ined

to

th

e var

iab

ilit

y

and

se

aso

nal

ity

of

raw

mat

eria

ls

- “b

usi

nes

s cu

ltu

re”

tow

ard

s

pro

du

ctiv

e fl

exib

ilit

y

rath

er

than

u

sin

g

som

e p

roce

dure

s

for

thei

r ac

tivit

ies

- ap

pro

ach

ai

min

g

to

cert

ific

atio

n

rath

er

than

spec

iali

zed

.

- as

sig

ns

an a

ctiv

e ro

le t

o f

arm

s

both

to

war

ds

cust

om

ers

(coo

per

ativ

es

or

fact

ori

es),

an

d

tow

ards

thei

r o

wn

su

ppli

ers

(co

mp

ost

s, f

eed

stu

ffs,

con

sult

ants

,

etc.

)

- re

pre

sen

ts a

co

mm

erci

al “

plu

s”

Bec

ause

it

is

ad

op

ted

to

w

arra

nt

abil

ity t

o o

per

ate

even

wh

en t

his

war

ranty

is

n

ot

requ

ired

dir

ectl

y

by t

he

cust

om

er

- im

pli

es ad

van

tag

es in

te

rms

of

imag

e in

th

e m

ark

ets

- it

is

a

mar

ket

ing

too

l fo

r

indu

stri

al

pro

duct

s w

hic

h

fin

al

feat

ure

s ar

e d

eter

min

ed j

ust

by t

he

pro

du

ctiv

e p

roce

ss u

sed

- ag

ricu

ltu

ral

food

com

pan

ies

in

the

mar

ket

wit

h t

hei

r o

wn

bra

nd

(con

ven

ien

t p

rodu

cts)

- m

anu

fact

ure

rs

resi

din

g

in

DO

P/I

GP

ar

eas

(bet

ter

wit

h

larg

e qu

anti

ty p

rodu

ctio

ns)

- fi

rms

that

su

pply

cr

op

pro

cess

ing

in

dust

ry

in

contr

act

con

dit

ions

(als

o

coll

ecti

ve

mar

ks)

- “U

NI

EN

IS

O

9002

qu

alit

y

Syst

ems

–

War

ran

ty

qu

alit

y

man

ufa

ctu

re m

od

el,

inst

alla

tion

an

d

serv

ice”

reg

ula

tion

ap

pea

rs l

ike

the

mo

del

gen

eral

ly s

uit

able

fo

r fa

rms

- T

he

farm

h

as

to

consi

der

th

e

foll

ow

ing a

spec

ts:

con

trac

t – b

efore

pro

du

cing

o

ne

has

to

fo

cus

on

cust

om

er r

equ

irem

ent;

pu

rch

ases

–

it is

im

po

rtan

t to

as

k to

su

ppli

ers

for

qu

alit

y

war

ran

ties

o

f p

rodu

cts

and

supp

lied

fac

ilit

ies;

pro

cess

es –

pro

cess

es

man

agem

ent

is

mad

e

focu

sin

g o

n c

riti

cal

asp

ects

GL

OB

AL

GA

P

PR

OT

OC

OL

It i

s an

outl

ine

for

inte

rnat

ion

al

cert

ific

atio

n

of

Goo

d

Ag

ricu

ltu

re

Pra

ctic

es

–

GA

P

(good

ag

ricu

ltu

ral

pra

ctic

es)

that

co

nte

mp

late

s:

safe

pro

du

ctio

ns

for

bu

yer

s;

trac

eabil

ity;

min

imu

m

uti

lisa

tio

n

of

chem

ical

s;

spec

ific

at

ten

tion

s to

env

iron

men

tal

pro

tect

ion

; ca

re

of

hyg

ien

e du

rin

g

food

pro

du

cts

han

dli

ng;

hea

lth

an

d

wo

rker

s sa

fety

; el

emen

ts

rela

ted

to

busi

nes

s m

anag

emen

t

Req

uir

emen

ts

def

ined

in

the

pro

toco

l do

not

upse

t

the

“usu

al”

op

erat

ive

mo

dal

itie

s o

f fa

rms

that

oper

ate

acco

rdin

g

to

the

curr

ent

rule

s.

Fo

r

inst

ance

, th

e uti

lisa

tio

n o

f

enro

lled

p

esti

cides

fo

r a

spec

ific

cro

p,

mad

e b

y a

n

exp

ert

per

son

who

hold

s a

lice

nce

, an

d th

e ac

cura

te

reco

rdin

g,

on

th

e fa

rm

jou

rnal

, o

f al

l

inte

rven

tio

ns

shou

ld

be

obvio

us,

ju

st

lik

e la

ck

tim

e, t

he

righ

t d

isp

osa

l o

f

emp

ty

pes

tici

des

pac

kag

es

or

the

avai

labil

ity

of

a fi

rst-

aid

kit

in

the

wo

rkp

lace

s. I

t is

also

“o

bvio

us”

hir

ing

wo

rker

s w

ith

re

gula

r

con

trac

ts,

pro

vid

ing,

in

som

e in

stan

ces,

com

fort

able

hou

sin

g

acco

rdin

g t

o t

he

stan

dar

ds

(dri

nk

able

w

ater

an

d

elec

tric

ity).

Ver

y

man

y

Ret

aile

rs e

stab

lish

ed

that

su

ch

cert

ific

atio

n w

ill

be

an

indis

pen

sab

le

requ

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Costs-Benefits Analysis of geographic denominations (DOP and IGP)

In this section, is analyzed the “costs-benefits” issue related to corporate decision

to start up a registration procedure DOP/IGP. How it will be shown, variables in

the field will be very high and very often not easy to quantify and assess. They

depend both on the characteristics of single enterprise and on the whole

productive system.

The choice to adopt a geographic Denomination results from a careful economic

costs-benefits analysis. The cogency of the Denomination depends from one side

on reduction of utilization costs, and from the other side on obtainable benefits

increasing.

Generally, decision about whether or not to use the Denomination is part of

managerial strategy that characterizes single enterprises, and particularly of

typology of target markets and demands of intermediate and final customers, and

of course of human and physical resources of the firm.

Concerning the business size, one observes that most of enterprises that operates

in systems linked to typical productions are PMI (small medium-sized

enterprises), and very often they are directed to trade on local sale networks

where DOP-IGP does not provide any particular informative value and/or

warranty qua there are other issues (trust, geographical and cultural proximity).

On the contrary, for enterprises that operate on long/modern networks,

Geographical denomination appears a very effective tool.

One reports a resume about the main costs and benefits (short term) related to

the geographical denomination choice (DOP, IGP).

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COSTS-BENEFITS ANALYSIS FOR A SHORT PERIOD

CO

ST

S A

NA

LY

SIS

Preliminary Costs

Costs supported to obtain the Denomination protection, generally fixed costs (independent from enterprise number and production volume), that regard experts consulting in order to redact technical and historical reports attached to the Disciplinary, or the animation activity

BE

NE

FIT

S A

NA

LY

SIS

- Price increasing due to DOP-IGP logo, that adds a value to the product (more buyer’s availability to pay) and to a “cleaning” of fakes market that uses deceitfully the geographical name (supply decreasing of typical product on the market).

- provided warranty for the characteristics of the product towards whoever knows the warranty system Reg. CE 510/06, nowadays more popular beside intermediate “professional” customers (i.e. modern distribution buyer) than final ones.

- the growth of logical quality in the enterprise thanks to the adoption of quality certifications;

The whole qualification of supply (assortment), which uses DOP-IGP as “medal”.

Here comes the consolidation of existing sale networks or the possibility to route new sale networks (particularly GDO, export, long networks).

The collective viewpoint does not have to be underestimated. This is expressed by public local institutions, where DOP-IGP is conceived as a tool to develop local development process, giving a better image of the area and increasing the knowledge of subjects involved in the typical product industry.

Direct Costs

Costs linked to control activities in order to verify the respect of Disciplinary, which size depends on many variables such as product typology and productive process, productive volumes size of single and complex enterprises, the die structure, but it is anyway strictly dependent on specific disposals contained within the Disciplinary and the Control Plan derived.

Indirect Costs

In this category there are structural and operative improvement costs necessary to satisfy the Disciplinary. They regard both enterprises (i. e. plants arrangement and organisational and procedural reviews, raw materials increasing cost) and the whole system (i.e. creation of collective support system)

Not-conformity Costs

These are determined by a lack on the market location (or from the inferior positioning on the market) of products that do not satisfy the required standards of the Disciplinary.

Complementary Costs

Costs deriving from the needing to set up promotional activities and keeping watch on the correct use of the Denomination. These costs, generally, are burdened by collective organizations (i.e. guardianships Consortium) and/or public Institutions. A further category is about exclusion costs, deriving from the fact that some enterprises, that were producing typical products before to obtain the community protection, do not have the possibility to be conformed to the Disciplinary, with consequences such as lacks in revenues and a possible decreasing of investments value linked to the specific productive

Concerning the “costs”, one observes that a more careful redaction of the

production disciplinary, supported by an efficient collective organizing, can

provide a less difficult use of denominations, particularly for small products and

for small enterprises. In fact such costs depend on the way the disciplinary is

made: an excessive specification of less considerable details, can involve both a

direct costs increase (i.e. analysis, consulting) and an indirect costs increase (i.e.

not conformity), pre-empting the convenience to denomination use.

Concerning “benefits”, one reminds that large part of success of Denomination is

linked to the importance of geographical name used. Very often, some

Denominations are registered just with the goal to “create”, more than

“defending”, a reputation linked to the geographical name.

In these cases, where often the registering initiative is strongly wanted and

supported by local public institution networks, the scope is to stimulate and

restart the local economy taking advantage of the “medal effect” that comes from

community protection concession. As much often, however, enterprises are not

sufficiently involved and/or interested, for real difficulties to get profits in the

market of Denomination or because the honour of their brands is higher than the

denomination seal. In this instance, the denomination mark would smooth the

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message about the quality level of the product at consumer level. In these cases it

should be necessary to build and/or maintain the reputation through collective

and/or public actions.

In conclusion, it is opportune to consider that, in the business decision to start up

a community acknowledgement procedure there are 4 precise elements;

consumers, market, competition and rural development.

In fact, alimentary consumption model changed very much against a different

perception of life quality. Buyers display new needs that can be satisfied by

intrinsic specific properties of the product (sensorial characteristics, nutrition

facts, genuineness, food safety, etc.) and extrinsic (typicality, traditions, eco-

compatibility, animal welfare, ethical features of the product, etc.).

They are, besides, interested to establish strong connections with cultural

identities of original areas; Under the market point of view, like already said,

European quality labels can be used by enterprises as a differentiation quality

tool to avoid the competition on the production costs side. In the same time,

strong reputation that characterizes most of typical products has to be protected

from limitations and usurpations to provide a correct and loyal image (unfair

competition); In the end, for the multi-dimensional link to the area, typical

products can give a good hint to the rural development, keeping traditions and

cultures, social and economic vital systems, especially in disadvantaged areas,

providing a “flywheel” effect on the local economy.

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Part III

The normative overview, tools and procedures

to promote typical agro-alimentary products

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his section of “good praxis survey” shows the guidelines related to traditional

agricultural food production, DOP and IGP products, DOC, DOCG and IGT wines

IGT, as well as the specific rule for collective marks.

In reference to the involved Countries (IT and GR) one observes that typical

products can be distinguished at least in two main categories:

a) typical products covered by an acknowledged denomination, generally defined

by community rules in the matter;

b) typical products linked to a certain area, precise production techniques,

traditions of some areas and, however, apart the acknowledged de facto do not

show well defined formal credentials.

If in Italy, the latter products have found an acknowledgement in the rule

regarding “traditional products”, the same did not happen in Greece that

complains (also in the reported interviews) the lack of a discipline of typical

products. In this section, therefore, rules of community marks are described (for

both Countries: Italy and Greece); Italian regulation of traditional products and

collective marks (IT).

Finally, one reports, a resume of procedures and requirements to get a collective

mark and to get the DOP/IGT requirement.

The regulation of DOP, IGP and traditional products

Traditional agro-alimentary products, together with DOP and IGP products, DOC,

DOCG and IGT wines, and products worthy of EU recognition for which one uses

particularly prized raw materials are considered as “typical products”, and are

the object of particular attention from local, regional and national governments,

and from the EU.

The promotion and recognition of the peculiarities of typical products was taken

into consideration also from a normative point of view with approval of

legislative initiatives at a national and EU level. With Regulation 2081/92, the EU

showed a first and unequivocal signal towards the new policies aimed at

promoting “territory-based" products. In particular, with the institution of the

DOP (Protected Denomination of Origin) and IGP (Protected Geographical

Indication) brands, Brussels aimed at protecting typical agro-alimentary products

through the safeguarding of two main interest categories. That of the producers,

through the exclusive use of the denomination, and the simultaneous ability to

forbid and prosecute any type of illegal use of the brand by subjects with no right

to do so, and that of the consumers, always more interested in local productions,

who by using the denomination can make use of information on the origin and

quality of the product.

T

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At a later date, at National level9 (ITALY), there was given the possibility, through

the creation of a list of traditional products, to maintain processes and production

technologies that vary from those generally considered suitable in giving the

consumer the necessary hygienic and sanitary guarantees. The creation of this list

represented an extraordinary opportunity of registering those alimentary

products that while being a part of local alimentary and productive culture have

not as yet had the possibility of an adequate promotion.

In 2006 there was published, after a very long wait, new regulation 510/2006,

which clarifies and simplifies the norms relative to the geographical indications

and the denominations of origin of agricultural and alimentary products, a subject

regulated by Council regulation n. 2081/92 (EEC).

The new regulation, at EU level, makes the recognition procedure for geographical

indications more straightforward, with a shortening of the timings involved for

objections and with a greater co-ordination between national and EU institutions.

The modification of the recognition procedure was made necessary by the large

quantity of registration applications made to the European Commission, taking

into account the large delays in registrations witnessed in recent years.

Below is a table summarising the normative updates:

European norms (DOP, IGP) EC Regulation n. 510/2006 of the Council (20 March 2006), concerning the protection of geographical indications and denominations of origin of agricultural and alimentary products.

EC Regulation n. 1898/2006 of the Commission (14 December 2006), containing modalities of application for EC Regulation n. 510/2006 of the Council, concerning the protection of geographical indications and denominations of origin of agricultural and alimentary products.

Forms attached to EC Regulation n. 1898/2006 of the Commission containing modalities of application for EC Regulation n. 510/2006 of the Council:

EC Regulation n. 509/2006 of the Council (20 March 2006), concerning the guaranteed traditional specialities of agricultural and alimentary products.

Control structure communicated by the Member States in accordance with article 10, paragraph 2, of EEC Regulation n. 2081/92 concerning the protection of geographical indications and denominations of origin of agricultural and alimentary products.

EEC Regulation n. 2081/92 and successive modifications and integrations on the basis of Circular n. 4/2000

At the Italian level10, Circular n. 4 (28/06/2000), published by the Ministry for

Agricultural and Forestry Policies, contains the regulations regarding the

presentation of applications for registration as DOP and IGP, and the pin-pointing

of the relative administrative procedures.

Regarding requests for registration as a Protected Denomination of Origin (DOP),

and as a Protected Geographical Indication (IGP) for agricultural and alimentary

products, in conformity with art. 5 regulation (CEE) n. 2081/92, the Ministry for

Agricultural and Forestry Policies, in the same Circular, foresaw the opinion of

the Region containing the area of production.

The Directorate General for Agriculture decided it was necessary to define the

regional procedures regarding the preliminary investigation and the formulation

of their opinion, adopted by Decree of the Director General n. 17632

(20/07/2001).

9 Traditional products are regulated at the Italian national level. In Greece there is no specific regulation regarding

traditional products. 10 Below are the Italian (DOP/IGP) regulations. Greek regulations DOP and IGP products are not available.

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National norms (ITALY) (DOP/IGP)

Suspension of the decree of 17/11/2006 fixing the “procedure at national level for DOP and IGP

registration, in accordance with EC Regulation n. 510/2006” (3 January 2007)

Ministerial Decree integrating the Decree of 17 November 2006 – published in G:U. n . 276 -

General Series - (27 November 2006 – Procedure at national level for the registration of DOP and

IGP products, in accordance with EC Regulation n. 510/2006. (22 December 2006)

Ministerial Decree of 17/11/2006 regarding new requests for DOP and IGP registration of agro-

al imentary products in accordance with EC Regulation 510/2006. The Ministerial Decree was

published in G.U. n . 276 (27/11/2006).

MIPAF Circular n. 4 (28/06/2000), containing the disposit ions for presentation of applications for

DOP and IGP registration, and the pinpointing of the relative administrative procedures.

Following the “long awaited" revision of European regulations in 1990, in order

to bring Italy into line with the norms contained in recent EC regulation n.

501/2006, the Ministry for Agricultural, Alimentary and Forestry Policies revised,

with Ministerial Decree of 17 November 2006, its own procedures regarding new

requests for DOP/IGP registration of agro-alimentary products.

This fixed more precise criteria regarding the registration of Protected

Denomination of Origin (DOP) and Protected Geographical Indication (IGP)

products. It specifies in detail who can present the application for a product’s

recognition as DOP and IGP, the documents needed and the procedures to be

followed.

Traditional agro-alimentary

Traditional agro-alimentary products are part of an exclusively national (Italian)

set of rules and regulations.

In fact, in order to support Italian productions, the Ministry for Agricultural

Policies instituted in July 2000 a national list of traditional agro-alimentary

products, to be updated in collaboration with the Regions every year..

"Traditional products" are those agro-alimentary products for which one uses

methods of food-processing, storage and seasoning that have been consolidated

over time (at least 25 years), and which are homogenous across the whole

interested territory according to traditional rules.

The productions concerned are often limited from a quantitative point of view,

and are cultivated on territories that are too small to merit DOP or IGP status.

DOPs and IGPs mean extra obligations and responsibilities on the part of the

producers which for marginal agricultural situations are difficult to deal with.

The promotion of traditional or local products therefore lies with the Regions,

which aim at safeguarding the environment and mountain agriculture, and which

want to avoid territories being abandoned.

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National norms “Traditional Products”

Ministerial Circular n. 10 (21 December 1999)

Decree of 18 July 2000 "National l ist of tradit ional agro-al imentary products" published in the

ordinary supplement of G.U. 194 (21 August 2000) – general series

Ministerial Decree 350/99

Legislative Decree 173/98, art . 98

“EU” Law 526/99 art . 1o

Ministerial Circulars n. 10/99 and n. 2/2000: criteria and modalit ies for the predisposit ion of the

l ist of tradit ional products

Legislative Decree 155/97

Carrying out of Regional Law 26/94

The regulation of the collective brand

The collective brand represents a form of protection, from a private-enterprise

point of view, for the denomination of products subjected to public recognition11.

This is therefore regulated by article 2570 of the Civil Code, in so far as it is

instituted by private law, and by the new “Code of Industrial Property”

(Legislative decree n.30 - 10 February 2005).

Article 2570 of the Civil Code establishes that “the subjects whose function is to

guarantee the origin, nature or quality of determined products or services can

obtain the registration of collective brands, and may allow their use, according to

the norms of the respective regulations, by producers or dealers".

Article 11 “Collective Brand” of Legislative decree n.30 - 10 February 2005

provides as follows:

1. the subjects whose function is to guarantee the origin, nature or quality of

determined products or services can obtain the registration of collective brands,

and may allow their use, according to the norms of the respective regulations, by

producers or dealers.

2. the regulations concerning the use of collective brands, controls and relative

sanctions must be attached to registration application; modifications of the

regulations must be communicated by the owners to the Italian Office for Patents

and Trademarks in order to be included with the documents attached to the

application.

3. The dispositions of commas 1 and 2 are applicable also to foreign collective

brands that are registered in their country of origin.

4. Making an exception to article 1312, comma 1, a collective brand can consist of

brands or indications that in commerce can be used to designate the geographic

11

The brand can be registered at any Chamber of Commerce, or directly at the Italian Office for Patents and Brands, according to specific procedures.

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provenance of products and services. In this case, however, the Italian Office for

Patents and Trademarks can refuse, with a reasoned order, its registration when the

brands requested might create situations of unjustified privilege, or in any case

prejudice the development of similar initiatives in the Region. The Italian Office for

Patents and Trademarks may ask in this respect the opinion of the public

administrations, as well as interested or competent categories and organs. Once a

collective brand constituted of a geographic name has been instituted the owner is

not authorised to forbid its use in commerce to third persons so long as this use is in

conformity with the principles of professional correctness and is therefore limited to

indicating its provenance.

5. Collective brands are subject to all the other dispositions of the present code, so

long as this doesn’t contrast with the nature of the brands themselves.

Those having the right to register collective brands are therefore those subjects,

including natural persons, whose task is not that of producing or commercialising

but rather that of checking and guaranteeing the qualitative standards,

provenance and composition of a product, regulating the use of the collective

brand and awarding it only to those products that respect the established criteria.

The collective brand, being a mark of certification or quality and being used by a

number of entrepreneurs, presupposes the constitution of particular institutions

and associations that own it.

The substance of the owning institution/promoting organisation, normally a

consortium of producers , consists in the creation of a private-enterprise type

unitary organisation, which is tasked with co-ordinating the actions of the

individual participants. In this field quality controls are carried out, and sanctions

are decided for those users that violate the statuary norms on the use of the

brand.

The promoting organisation registers the brand and becomes the owner.

The collective brand, therefore, is awarded to legally constituted institutions or

associations that have the objective of guaranteeing the origin, nature or quality

of specific products or goods, and they are then allowed to award its use to the

entrepreneurs belonging to the institution or association.

The owner of the brand is not the entrepreneur making use of it, but rather a

third party tasked with being a guarantee and carrying out certification.

In order to obtain the awarding of a Collective Brand Registration certificate

(initial request or renewal), the applicant must also present a copy of the

statutory norms concerning its use13, of the collective brand and of the relative

12 Art. 13. Distinguishing eligibility Comma 1. It is not possible to register as company brands those brands that have no distinctive character, and in

particular those that are made up exclusively of generic product or service denominations, Or descriptive indications referring to them, such as the marks which in commerce are used to designate species, quality, quantity, use, value, geographic provenante, time of manufacture or carrying out of the service, or other characteristics of the product or service. 13 Use of the geographical collective brand

To become the owner of a collective brand one must: a) Elaborate a regulation for the use of the collective brand, which contains: - the description of the product characteristics that need to be earmarked; - the definition of the modalities used in the production process; - the setting up of sanctions for when there is a difference in the prescriptions of the regulation (monetary sanctions, withdrawal of permission to use the

brand in more serious cases); - the setting up of a system of controls. b) Present the application for registration of the brand to the Italian Office for Patents and Trademarks (UIBM) or, if protection is needed at EU level, to the

Office for the Harmonisation of the Internal Market). c) Allow the use of the brand by the producers that request it.

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sanctions. Eventual modifications to these norms must be communicated each

time to the Italian Office for Patents and Trademarks.

The collective brand does not therefore have the function of marketing the

specific product or service of a specific entrepreneur (natural person or

company), but rather of guaranteeing the nature, origin and quality of a product

or service, which all the entrepreneurs who respect the production regulations

can make use of, as established by the Regulation regarding use of the Collective

Brand, which must be attached to the application for brand registration. It is to be

remembered that use of the geographic collective brand is only allowed so long as

it doesn’t create conditions of unjustified privilege or prejudice the development

of similar initiatives in the same Region.

Regarding their protection, the subject of collective brands is regulated by the

same dispositions of trademark law that concern private company trademarks. A

particular circumstance concerns the geographical collective brand (article 11,

comma 4 of legislative decree n. 30/2005): its use cannot, in fact, prevent other

entrepreneurs indicating the geographical provenance of their own products, so

long as it is professionally correct, and therefore limited to an indication of

provenance (i.e. merely to describe the product on the label and not as a

distinguishing place-name as a component of that same brand).

Below is a summary containing the normative base upon which the technical

platform of the present Interreg IIIA Greece-Italy project will be constructed.

The entrepreneur planning to use the collective brand must make a request to the owner of the brand, and may use the brand so long as he/she undertakes

to respect the regulations and undergo the relevant controls.

Coordinated by

Agriplan s.r.l.




PROJE


N O

F TYPIC


34

P

rod

uc

t T

yp

olo

gy

E

uro

pe

an

no

rms

N

ati

on

al

no

rms

(It

ali

an

)

DO

P,

IGP

EC

Re

gu

latio

n n

. 5

10

/20

06

of

the

Co

un

cil

(20

Ma

rch

20

06

), r

eg

ard

ing

th

e p

rote

ctio

n o

f g

eo

gra

ph

ica

l in

dic

atio

ns a

nd

de

no

min

atio

ns o

f o

rig

in o

f a

gri

cu

ltu

ral a

nd

alim

en

tary

pro

du

cts

S

usp

en

sio

n o

f th

e d

ecre

e o

f 1

7/1

1/2

00

6 f

ixin

g t

he

“p

roce

du

re a

t n

atio

na

l le

ve

l fo

r D

OP

an

d

IGP

re

gis

tra

tio

n,

in a

cco

rda

nce

with

EC

Re

gu

latio

n n

. 5

10

/20

06

” (3

Ja

nu

ary

20

07

)

EC

Re

gu

latio

n n

. 1

89

8/2

00

6 o

f th

e C

om

mis

sio

n (

14

De

ce

mb

er

20

06

), c

on

tain

ing

th

e

mo

da

litie

s o

f a

pp

lica

tio

n o

f E

C R

eg

ula

tio

n n

. 5

10

/20

06

of

the

Co

un

cil,

re

ga

rdin

g t

he

p

rote

ctio

n o

f g

eo

gra

ph

ica

l in

dic

atio

ns a

nd

de

no

min

atio

ns o

f o

rig

in o

f a

gri

cu

ltu

ral a

nd

a

lime

nta

ry p

rod

ucts

Min

iste

ria

l D

ecre

e o

f 2

2 D

ece

mb

er

20

06

pu

blis

he

d in

th

e O

ffic

ial G

aze

tte

(G

.U.)

– g

en

era

l se

rie

s –

n.

2 o

f 3

Ja

nu

ary

20

07

, re

ga

rdin

g t

he

“In

teg

ratio

n w

ith

De

cre

e o

f 1

7 N

ove

mb

er

20

06

, re

ga

rdin

g t

he

pro

ce

du

re a

t n

atio

na

l le

ve

l fo

r D

OP

an

d I

GP

re

gis

tra

tio

n,

in a

cco

rda

nce

with

EC

R

eg

ula

tio

n n

. 5

10

/20

06

”;

Fo

rms a

tta

ch

ed

to

EC

Re

gu

latio

n n

. 1

89

8/2

00

6 o

f th

e C

om

mis

sio

n c

on

tain

ing

th

e

mo

da

litie

s o

f a

pp

lica

tio

n o

f E

C R

eg

ula

tio

n n

. 5

10

/20

06

of

the

Co

un

cil.

M

inis

teri

al D

ecre

e o

f 1

7/1

1/2

00

6 r

eg

ard

ing

ne

w r

eq

ue

sts

fo

r D

OP

an

d I

GP

re

gis

tra

tio

n o

f a

gro

-a

lime

nta

ry p

rod

ucts

in

acco

rda

nce

with

EC

Re

gu

latio

n 5

10

/20

06

. T

he

Min

iste

ria

l D

ecre

e w

as

pu

blis

he

d in

G.U

. n

. 2

76

(2

7/1

1/2

00

6).

EC

Re

gu

latio

n n

. 5

09

/20

06

of

the

Co

un

cil

(20

Ma

rch

20

06

), r

eg

ard

ing

gu

ara

nte

ed

tr

ad

itio

na

l sp

ecia

litie

s o

f a

gri

cu

ltu

ral a

nd

alim

en

tary

pro

du

cts

. D

ecre

e o

f th

e D

ire

cto

r G

en

era

l n

. 1

76

32

(2

0/0

7/2

00

1):

de

fin

itio

n o

f th

e r

eg

ion

al p

roce

du

res f

or

the

pre

limin

ary

in

ve

stig

atio

n a

nd

fo

rmu

latio

n o

f th

e o

pin

ion

, in

acco

rda

nce

with

art

. 5

of

EE

C

Re

gu

latio

n n

. 2

08

1/9

2.

Co

ntr

ol str

uctu

res c

om

mu

nic

ate

d b

y t

he

Me

mb

er

Sta

tes in

acco

rda

nce

with

Art

icle

10

, p

ara

gra

ph

2,

of

EE

C R

eg

ula

tio

n n

. 2

08

1/9

2,

reg

ard

ing

th

e p

rote

ctio

n o

f g

eo

gra

ph

ica

l in

dic

atio

ns a

nd

de

no

min

atio

ns o

f o

rig

in o

f a

gri

cu

ltu

ral a

nd

alim

en

tary

pro

du

cts

.

MIP

AF

Cir

cu

lar

n.

4 (

28

/06

/20

00

), c

on

tain

ing

th

e d

isp

ositio

ns f

or

pre

se

nta

tio

n o

f a

pp

lica

tio

ns

for

DO

P a

nd

IG

P r

eg

istr

atio

n,

an

d t

he

pin

po

intin

g o

f th

e r

ela

tive

ad

min

istr

ative

pro

ce

du

res.

EE

C R

eg

ula

tio

n n

. 2

08

1/9

2 a

nd

su

cce

ssiv

e m

od

ific

atio

ns a

nd

in

teg

ratio

ns o

n t

he

ba

sis

of

Cir

cu

lar

n.

4/2

00

0

Tra

dit

ion

al

Pro

du

cts

Tra

ditio

na

l p

rod

ucts

are

no

t re

gu

late

d a

t E

uro

pe

an

le

ve

l.

Six

th r

evis

ion

of

the

na

tio

na

l lis

t o

f tr

ad

itio

na

l a

gro

-alim

en

tary

pro

du

cts

(M

inis

teri

al D

ecre

e c

on

p

rot.

n.

64

37

0 (

10

Ju

ly 2

00

6)

Cir

cu

lar

n.

2/2

00

0:

cri

teri

a a

nd

mo

da

litie

s f

or

the

pre

dis

po

sitio

n o

f th

e lis

t o

f tr

ad

itio

na

l p

rod

ucts

De

cre

e o

f 1

8 J

uly

20

00

"N

atio

na

l lis

t o

f tr

ad

itio

na

l a

gro

-alim

en

tary

pro

du

cts

" p

ub

lish

ed

in

th

e

ord

ina

ry s

up

ple

me

nt

of

G.U

. n

. 1

94

(2

1 A

ug

ust

20

00

) –

ge

ne

ral se

rie

s

Min

iste

ria

l C

ircu

lar

n.

10

of

21

De

ce

mb

er

19

99

.

Min

iste

ria

l D

ecre

e 3

50

/99

. R

eg

ula

tio

n c

on

tain

ing

th

e n

am

e f

or

the

pin

po

intin

g o

f th

e t

rad

itio

na

l p

rod

ucts

de

scri

be

d in

art

icle

8,

co

mm

a 1

, o

f th

e le

gis

lative

de

cre

e o

f 3

0 A

pri

l n

. 1

73

“EU

” L

aw

52

6/9

9 a

rt.

1 –

Dis

po

sitio

ns f

or

the

ca

rryin

g o

ut

of

ob

liga

tio

ns d

eri

vin

g f

rom

Ita

ly’s

m

em

be

rsh

ip o

f th

e E

C.

D.L

gs.1

73

/19

98

, a

rt.8

. M

od

alit

ies f

or

the

pre

se

nta

tio

n o

f th

e a

pp

lica

tio

n f

or

inse

rtio

n in

th

e lis

t o

f tr

ad

itio

na

l a

gro

-alim

en

tary

pro

du

cts

an

d d

efin

itio

n o

f th

e c

rite

ria

re

lative

to

th

e p

relim

ina

ry

inve

stig

atio

ns f

or

the

lis

t.

Le

gis

lative

de

cre

e 1

55

/97

ca

rryin

g o

ut

Dir

ective

93

/43

/CE

E a

nd

96

/3/C

E

Ca

rryin

g o

ut

of

Re

gio

na

l L

aw

26

/94

DO

C,

DO

CG

, IG

T

EC

Re

gu

latio

n n

. 1

49

3/1

99

9 o

f th

e C

ou

ncil,

re

ga

rdin

g t

he

co

mm

on

org

an

isa

tio

n o

f th

e

win

e-g

row

ing

se

cto

r (w

ine

OC

M),

in

stitu

ted

a c

om

ple

x E

U r

eg

ime

re

ga

rdin

g in

pa

rtic

ula

r th

e

follo

win

g a

rea

s:

pro

du

ctio

n p

ote

ntia

l, m

ark

et

me

ch

an

ism

s,

win

e-m

akin

g p

ractice

s,

win

e

cla

ssific

atio

ns,

lab

elli

ng

an

d t

rad

ing

re

gim

e.

Su

ch

win

es a

re r

eg

ula

ted

by E

EC

Re

gu

latio

n

82

3/8

7.

La

w n

. 1

64

/92

re

ga

rdin

g t

he

ne

w r

eg

ula

tio

ns o

f d

en

om

ina

tio

ns o

f o

rig

in (

G.

U.

26

Fe

bru

ary

1

99

2,

n.

47

, S

.O.)

fr

om

D.P

.R.

n.

34

8/9

4 a

nd

fro

m t

he

re

lative

“p

rod

uctio

n r

eg

ula

tio

ns”.

EC

Re

gu

latio

n n

° 2

58

5/2

00

1 o

f th

e C

om

mis

sio

n (

19

.12

.20

01

) m

od

ifyin

g R

eg

ula

tio

n

14

93

/99

R

eg

istr

y o

f vin

eya

rds p

rod

ucin

g D

OC

an

d D

OC

G w

ine

s.

No

rma

tive

re

fere

nce

s:

D.P

.R.1

2/7

/19

63

, n

.93

0,

L.1

0/2

/19

92

n.1

64

, D

.P.R

. 2

4/5

/19

67

n.5

06

, D

.M.

10

/4/1

99

2,

Min

iste

ria

l C

ircu

lar

reg

ard

ing

th

e c

o-o

rdin

atio

n o

f a

gri

cu

ltu

ral p

olic

ies 2

6/1

1/1

99

3 n

.28

, D

.P.R

. 2

0/4

/19

94

n.3

48

.

Coordinated by

Agriplan s.r.l.




PROJE


N O

F TYPIC


35

EC

Re

gu

latio

n n

. 7

53

/20

02

of

the

Co

mm

issio

n (

29

Ap

ril 2

00

2),

wh

ich

fix

es c

ert

ain

m

od

alit

ies f

or

the

ap

plic

atio

n o

f E

C R

eg

ula

tio

n n

. 1

49

3/1

99

9 o

f th

e C

ou

ncil

reg

ard

ing

th

e

de

sig

na

tio

n,

de

no

min

atio

n,

pre

se

nta

tio

n a

nd

pro

tectio

n o

f ce

rta

in w

ine

-gro

win

g p

rod

ucts

Da

tab

ase

of

the

Min

istr

y f

or

Ag

ricu

ltu

ral P

olic

ies (

Lis

ts,

co

mp

reh

en

siv

e o

f n

orm

ative

re

fere

nce

s,

of

DO

CG

, D

OC

an

d I

GT

win

es,

up

da

ted

up

un

til 3

1/1

2/2

00

6)

EC

Re

gu

latio

n n

. 1

60

7/2

00

0 o

f th

e C

om

mis

sio

n (

24

Ju

ly 2

00

0),

co

nta

inin

g t

he

mo

da

litie

s

of

ap

plic

atio

n o

f E

C R

eg

ula

tio

n n

. 1

49

3/1

99

9 r

eg

ard

ing

th

e c

om

mo

n o

rga

nis

atio

n o

f th

e

win

e-g

row

ing

ma

rke

t, in

pa

rtic

ula

r w

ith

re

ga

rd t

o t

he

ch

ap

ter

reg

ard

ing

qu

alit

y w

ine

s

pro

du

ce

d in

sp

ecific

re

gio

ns.

Co

lle

cti

ve

B

ran

d

Is

re

gu

late

d b

y t

he

civ

il co

de

(a

rt 2

57

0),

in

so

fa

r a

s it

is in

stitu

ted

bo

th b

y p

riva

te la

w a

nd

by

the

ne

w c

od

e o

f In

du

str

ial p

rop

ert

y (

leg

isla

tive

de

cre

e o

f 1

0 F

eb

rua

ry 2

00

5,

n.

30

)

Re

qu

ire

me

nts

fo

r g

eo

gra

ph

ic c

oll

ec

tive

se

al

pro

du

ct

Le

git

ima

ted

S

ub

jec

ts

Su

bje

cts

, co

rpore

al pe

op

le in

clu

de

d,

wh

ose t

ask is n

ot

pro

du

cin

g a

nd c

om

me

rcia

lize

, a

s r

ath

er

con

tro

l a

nd

gu

ara

nte

e q

ua

lita

tive

sta

nd

ard

s, o

rigin

an

d

co

mpo

sitio

n o

f a

pro

du

ct,

tu

nin

g th

e c

olle

ctive

sea

l u

se a

nd

gra

ntin

g it o

nly

to

pro

ducts

co

mp

lyin

g w

ith

se

ttle

d c

rite

ria

. In

stitu

tes o

r la

wfu

lly c

on

stitu

ted a

sso

cia

tio

ns h

avin

g th

e a

im o

f g

ua

ran

tee

th

e o

rigin

, na

ture

or

qua

lity o

f spe

cific

pro

du

cts

or

wa

res, h

avin

g th

e a

bili

ty o

f co

nced

e t

he

sea

ls s

elv

es u

se

to

co

ntr

acto

rs w

ho

belo

ng

to

th

e institu

te o

r asso

cia

tio

n.

As

so

cia

tio

n R

eq

uir

em

en

ts

Ma

nu

factu

rers

' asso

cia

tio

ns o

r p

rod

uce

rs' u

nio

ns

Ide

nti

fic

ati

on

mo

da

liti

es

an

d

pro

ce

ed

ing

s

Fo

r B

ran

d a

ckno

wle

dg

men

t, s

pe

cific

pro

ce

ed

ing

s h

ave

to

be f

ollo

w:

1.

Titu

lar

institu

te e

sta

blis

hm

en

t 2

. S

tatu

te r

ea

liza

tio

n

3.

Bra

nd u

se

rule

bo

ok r

ea

liza

tio

n

4.

Dis

cip

linary

re

aliz

ation

5. L

ogo

pla

nnin

g a

nd B

ran

d r

ecord

ing

To

wh

om

pre

se

nt

qu

ery

Qu

ery

ca

n b

e p

rese

nte

d in

an

y C

ha

mb

er

of C

om

me

rce

. C

an

be

sen

t d

ire

ctly,

by r

etu

rn tic

ket re

gis

tere

d le

tter,

ad

dre

ssed

to

Ita

lian B

reve

ts O

ffic

e a

nd

Bra

nds,

Via

Mo

lise

, 1

9 -

001

87

RO

MA

. S

tora

ge

at C

ha

mbe

r o

f C

om

me

rce

ca

n b

e d

on

e d

irectly b

y t

he

pe

titio

ne

r, o

r b

y w

ay o

f an

ag

ent

ch

osen

am

on

g a

dvis

ors

in

in

telle

ctu

al o

wn

ers

hip

(m

and

ato

ry),

re

gis

tere

d m

em

be

rs in s

pecific

pro

fessio

na

l b

oa

rd o

wn

ed

by U

.I.B

.M (

ww

w.o

rdin

e-b

reve

tti.it),

or

am

ong

la

wye

rs a

nd leg

al

pro

cura

tors

re

gis

tere

d in

th

eir

ow

n b

oard

s, o

r b

y 3

rd p

art

ies.

Do

cu

me

nta

tio

n t

o p

res

en

t

Do

cu

me

nta

tio

n n

ee

ded

to

reg

iste

r a

co

llective

bra

nd

inclu

des:

1)

Re

gis

tra

tio

n r

eq

uest o

n t

he

spe

cific

fo

rm in 4

cop

ies (

the o

rig

inal co

py a

nd

3 a

s d

up

licate

) 2

) P

aym

en

t a

ckno

wle

dg

men

t T

axe

s a

nd

Go

ve

rnm

ent

Gra

nts

3

) 2

RE

VE

NU

E S

TA

MP

S

4)

Mon

ey P

aym

en

t n

ext

to C

ha

mb

ers

of C

om

me

rce

.

Tim

es

: In

qu

es

t/V

alu

ati

on

In

qu

est/

Valu

atio

n T

ime

s a

re v

ery

slo

w.

Eve

n 3

ye

ars

. A

nyh

ow

it's

ne

ed

ed

sp

ecify t

hat

pro

du

ct p

rote

ction

be

gin

s th

e s

tora

ge

day.

Aft

erw

ard

s w

ill b

e

regis

tra

tion

®.

Pro

du

ct

will

re

su

lt s

tore

d b

ut n

ot ye

t re

gis

tere

d, a

nyw

ay t

ota

lly c

op

yri

gh

ted

.

Coordinated by

Agriplan s.r.l.




PROJE


N O

F TYPIC


36

Re

qu

ire

me

nt

to r

eq

ue

st

DO

P/I

GP

ac

kn

ow

led

gm

en

t

Le

git

ima

ted

S

ub

jec

ts

Associa

tion

con

stitu

ted

by t

he

to

talit

y o

f p

rod

uce

rs a

nd

/or

tran

sfo

rmer

actu

ally

pro

ducin

g o

r tr

an

sfo

rmin

g

ag

ricu

ltu

ral or

food

pro

duct

for

wh

ich

is r

equ

este

d th

e D

OP

or

IGP

ackno

wle

dg

men

t.

As

so

cia

tio

n

Re

qu

ire

me

nts

a

) b

e c

on

stitu

ted

with

pu

blic

act;

b

) H

ave

am

on

g c

orp

ora

te a

ims,

pro

du

ct

reg

istr

atio

n f

or

wh

ich

is p

rese

nte

d t

he

re

qu

est;

c)

be

pro

du

ce

rs a

nd

/or

tra

nsfo

rme

rs p

lace

d in

te

rrito

ry m

ark

ed

off

by t

he

dis

cip

lina

ry r

ela

ted

to

a

rt.4

, E

C g

uid

elin

e n

. 5

10

/20

06

);

d)

rep

res

en

t a

pe

rce

nta

ge

of

the

id

en

tifi

ca

tio

n o

bje

ct

pro

du

cti

on

hig

he

r th

an

50

% o

f th

e

ac

tua

l p

rod

uc

tio

n i

n t

he

ma

rke

d o

ff a

rea

an

d h

igh

er

tha

n 3

0%

of

en

terp

ris

es

cu

rre

ntl

y

invo

lve

d i

n p

rod

uc

tio

n.

e

) in

clu

de

am

on

g t

he

sta

tute

fo

reca

sts

, a

cco

rdin

g t

o t

he

co

rpo

rate

sco

pe

, th

e o

blig

atio

n t

o n

ot

so

lve

be

fore

th

e a

im a

ch

ieve

me

nt

for

wh

ich

it

wa

s b

uilt

up

(lik

e im

po

ssib

ility

to

ach

ieve

it

ca

use

of

a le

ga

l sh

ap

e m

od

ify).

To

th

e a

sso

cia

tio

n a

re e

qu

iva

len

t a

lso

pro

mo

ter

or

org

an

ize

r co

mm

itte

es,

ha

vin

g r

eq

uis

ite

s a

bo

ve

d

escri

be

d,

su

ita

ble

to

re

pre

se

nt

pro

du

ce

rs a

nd

/or

tra

nsfo

rme

rs e

co

no

mic

sta

ke

s invo

lve

d in

..

Afo

rem

en

tio

ne

d p

erc

en

tag

es h

ave

to

be

ve

rifie

d a

mo

ng

th

e <

<p

rod

uce

rs

an

d u

se

rs>

> c

ate

go

ry,

su

ch

as d

ete

cte

d b

y t

he

art

. 4

of

the

min

iste

ria

l a

ct

Ap

ril, 1

2th

, 2

00

0 in

vo

lvin

g <

<G

en

era

l d

isp

osa

ls r

ela

tin

g u

nio

ns

de

no

min

atio

n p

rote

cte

d o

rig

ins (

DO

P)

an

d g

eo

gra

ph

ic p

rote

cte

d

ind

ica

tio

n (

IGP

) sa

feg

ua

rd r

ep

rese

nta

tive

ne

ss r

eq

uis

ite

s>

>:

da

irie

s in

th

e c

he

ese

sp

inn

ere

t; p

rod

uce

rs in

th

e n

on

tra

nsfo

rme

d f

ruit,

ve

ge

tab

les a

nd

ce

rea

ls s

pin

ne

ret;

wo

rkin

g e

nte

rpri

se

s in

th

e

tra

nsfo

rme

d f

ruit,

ve

ge

tab

les a

nd

ce

rea

l sp

inn

ere

t; o

live

gro

we

rs in

th

e

fatt

y s

pin

ne

ret;

fa

rme

rs a

nd

bu

tch

ers

in

th

e f

resh

me

at

sp

inn

ere

t;

wo

rkin

g e

nte

rpri

se

s in

th

e m

ea

t p

rep

ara

tio

n s

pin

ne

ret;

pre

pa

rers

in

th

e

ba

ke

ry p

rod

ucts

sp

inn

ere

t.

To

wh

om

pre

se

nt

Le

gitim

ate

d s

ub

ject,

pre

se

nts

re

gis

tra

tio

n D

OP

or

IGP

in

sta

nce

to

th

e I

talia

n A

gri

cu

ltu

re D

ep

art

me

nt

- G

en

era

l D

ire

ctio

n f

or

ag

ricu

ltu

ral a

nd

fo

od

qu

alit

y -

QP

A O

ffic

e I

II (

Ita

ly)

or

to t

he

co

mp

ete

nt

na

tio

na

l a

uth

ori

ty f

or

Gre

ece

.

Do

cu

me

nta

tio

n t

o

pre

se

nt

With

in

the

in

sta

nce

h

ave

to

b

e

tra

nsm

itte

d

the

fo

llow

ing

d

ocu

me

nta

tio

n:

a)c

on

stitu

tive

_a

ct-

an

d-s

tatu

te;

b)

asse

mb

ly

de

libe

ratio

n

or

eq

uiv

ale

nt

act

fro

m

wh

ich

re

su

lts

the

p

rod

uce

rs'

will

to

p

rese

nt

insta

nce

fo

r D

OP

an

d I

GP

pro

du

cts

re

gis

tra

tio

ns,

if s

uch f

ore

ca

st

isn

't in

clu

de

d i

n t

he

co

nstitu

tive

act;

c)p

rod

uctio

n_

dis

cip

lina

ry;

d)

tech

nic

al

rep

ort

fr

om

w

hic

h

is

cle

arl

y

sh

ow

n

the

lin

k

with

te

rrito

ry,

ag

ree

d

up

on

ca

use

co

nn

ectio

n b

etw

ee

n g

eo

gra

ph

ic z

on

e a

nd

pro

du

ct

qu

alit

y o

r fe

atu

re (

for

DO

P)

or

a s

pe

cific

qu

alit

y,

rep

uta

tio

n o

r a

no

the

r p

rod

uct

fea

ture

(fo

r IG

P).

By t

he

te

ch

nic

al re

po

rt h

ave

als

o t

o b

e s

ho

wn

th

at

pro

du

ct

for

wh

ich

a

ckn

ow

led

gm

en

t is

re

qu

este

d,

pre

se

nts

a

t le

ast

on

e q

ua

lita

tive

fe

atu

re th

at

ma

ke

s it

diffe

ren

t b

y t

he

sa

me

pro

du

cts

typ

olo

gy s

tan

da

rd,

ob

tain

ed

ou

t o

f th

e p

rod

uctio

n a

rea

;

Coordinated by

Agriplan s.r.l.




PROJE


N O

F TYPIC


37

e)

his

tori

c r

ep

ort

, e

qu

ipp

ed

with

bib

liog

rap

hic

re

fere

nce

, to

pro

ve

at

lea

st

a 2

5 y

ea

rs o

f th

e

pro

du

ct

pro

du

ctio

n i

n m

att

er,

co

nso

lida

ted

use

in

co

mm

erc

e o

r in

co

mm

on

la

ng

ua

ge

, d

en

om

ina

tio

n f

rom

wh

ich

is r

eq

ue

ste

d r

eg

istr

atio

n;

f)

so

cio

-eco

no

mic

re

po

rt

inclu

din

g

follo

win

g

info

rma

tio

n:

1.

pro

du

ct

an

d p

rod

uctive

str

uctu

re:

actu

al

pro

du

ce

d a

mo

un

t; fo

reca

st

5 ye

ars

te

rm

pro

du

ctio

n a

mo

un

t; In

vo

lve

d e

nte

rpri

se

s n

um

be

r, d

istin

gu

ish

ed

b

y sin

gle

se

gm

en

t fo

r sp

inn

ere

t (a

ctu

al

an

d p

ote

ntia

ls);

G

eo

gra

ph

ic d

estin

atio

n o

f p

rod

uct

(actu

al

an

d in

5

ye

ars

te

rm);

2

. re

qu

est:

actu

al; f

ore

ca

st

in 5

ye

ars

te

rm;

g)

ad

eq

ua

te s

ize

ca

rto

gra

ph

y t

o c

on

se

nt

the

pro

du

ctio

n a

rea

pre

cis

e i

de

ntifica

tio

n a

nd

its

b

ord

ers

; h

) co

ntr

ibu

tio

n d

estin

ed

to

co

ve

r e

xp

en

se

s,

acco

rdin

g t

o a

rt.

18

(E

C g

uid

elin

e n

. 5

10

/20

06

),

pa

ym

en

t re

ce

ipt.

i)

d

ecla

ratio

n a

tte

stin

g a

ll in

form

atio

n s

up

plie

d a

re t

rue

.

Pro

du

cti

on

d

isc

ipli

na

ry

fea

ture

s

Pro

du

ctio

n d

iscip

lina

ry m

ust

inclu

de

:

a)

all

ele

me

nts

wh

ich

are

in

art

.4 (

EC

gu

ide

line

n.

51

0/2

00

6);

b)

su

ita

ble

ele

me

nts

to

id

en

tify

pro

du

ct

is r

eq

ue

ste

d p

rote

ctio

n e

ve

n b

y s

ett

ing

a lo

go

esta

blis

he

d

by a

sig

n a

nd

/or

wo

rds w

hic

h h

ave

to

be

su

pp

lied

pri

nt

fea

ture

s:

siz

es,

fon

ts,

co

lori

me

tric

in

de

x;

pro

po

se

d m

ark

mu

st

ow

n o

rig

ina

lity r

eq

uis

ite

s,

dis

tin

ctive

ca

pa

bili

ty a

nd

co

mp

lian

ce

with

pe

ace

a

nd

go

od

ha

bit

Usin

g a

n a

lre

ad

y re

gis

tere

d m

ark

ca

n b

e a

llow

ed

, if re

pu

ted

su

ita

ble

, a

cco

rdin

g w

ith

its titu

lar

exp

ress

ren

un

cia

tio

n.

Da

te

of

pro

tectio

n

will

b

e

the

o

rig

in

de

no

min

atio

n

ackn

ow

led

gm

en

t o

r in

tere

ste

d g

eo

gra

ph

ic in

dic

atio

n.

Art

. 4

EC

Gu

ide

line

: D

iscip

lina

ry in

clu

de

s a

t le

ast

follo

win

g e

lem

en

ts:

a)

ag

rari

an

or

foo

dstu

ff p

rod

uct

na

me

in

clu

din

g o

rig

in d

en

om

ina

tio

n o

r g

eo

gra

ph

ic in

dic

atio

n;;

b a

gra

ria

n o

r fo

od

stu

ff p

rod

uct

de

scri

ptio

n b

y s

ho

win

g r

aw

ma

teri

als

an

d

ma

in p

hysic

s,

ch

em

ica

l, m

icro

bio

log

ica

l o

r o

rga

no

lep

tic f

ea

ture

s;

c g

eo

gra

ph

ic a

rea

bo

rde

rs a

nd

, in

ca

se

, e

lem

en

ts s

ho

win

g a

cco

rda

nce

w

ith

art

. 2

, p

ar.

3;

d e

lem

en

ts s

ho

win

g a

gra

ria

n o

r fo

od

stu

ff p

rod

uct

is o

rig

ina

l fr

om

th

e

ge

og

rap

hic

are

a b

ord

ere

d,

rela

ted

to

art

. 2

, p

ar.

1,

lett

er

a)

or

b);

e)

Ag

rari

an

or

foo

dstu

ff p

rod

uct

ach

ieve

me

nt

me

tho

d a

nd

, in

ca

se

, lo

ca

l m

eth

od

s,

loya

l a

nd

co

nsta

nt,

ele

me

nts

in

he

ren

t co

nd

itio

nin

g,

wh

en

th

e

req

ue

stin

g a

sso

cia

tio

n,

acco

rdin

g t

o a

rt.

5,

pa

r. 1

, fix a

nd

exp

lain

th

at

co

nd

itio

nin

g m

ust

be

in

th

e g

eo

gra

ph

ic a

rea

bo

rde

red

fo

r sa

feg

ua

rd

qu

alit

y a

nd

gu

ara

nte

e o

rig

in o

r a

ssu

re c

on

tro

l;

f) e

lem

en

ts ju

stify

ing

: i)

lin

k b

etw

ee

n a

gra

ria

n o

r fo

od

stu

ff p

rod

uct

qu

alit

y o

r fe

atu

res a

nd

g

eo

gra

ph

ic e

nvir

on

me

nt

rela

ted

to

art

. 2

, p

ar.

1,

lett

er

a)

or,

ii)

lin

k b

etw

ee

n a

gra

ria

n o

r fo

od

stu

ff p

rod

uct

pa

rtic

ula

r q

ua

lity,

rep

uta

tio

n

or

an

oth

er

fea

ture

an

d g

eo

gra

ph

ic e

nvir

on

me

nt

rela

ted

to

art

. 2

, p

ar.

1,

lett

er

b);

g

) A

uth

ori

ty o

r d

iscip

lina

ry a

ct

co

ntr

olle

r's n

am

e a

nd

ad

dre

ss,

an

d

rela

tive

sp

ecific

ta

sks;

h

) A

ny s

pe

cific

ru

le t

o la

be

l a

gra

ria

n o

r fo

od

stu

ff p

rod

uct;

i)

eve

ntu

al re

qu

isite

s t

o r

esp

ect

ca

use

of

co

mm

un

ity o

r n

atio

na

l d

isp

osa

ls.

Tim

es

In

qu

es

t/V

alu

ati

on

M

IPA

F

Acco

rdin

g t

o M

em

be

r C

ou

ntr

y t

err

ito

ria

l str

uctu

re is a

cq

uir

ed

ea

ch

Re

gio

n o

r S

elf G

ove

rnin

g

Pro

vin

ce

op

inio

n in

wh

ich

te

rrito

ria

l ra

ng

e is lo

ca

ted

th

e p

rod

uctio

n a

rea

.

Min

iste

ria

l p

roc

ed

ure

fir

st

ph

as

e

Coordinated by

Agriplan s.r.l.




PROJE


N O

F TYPIC


38

a.

Pe

titio

ne

r su

bje

ct

leg

itim

iza

tio

n v

eri

fy;

b.

do

cu

me

nta

tio

n c

om

ple

ten

ess a

s f

ou

nd

by a

rt.3

, p

ar.

3 o

f th

e p

rese

nt

act

an

d c

orr

esp

on

de

nce

to

re

qu

isite

s a

nd

co

nd

itio

n f

ixe

d b

y g

uid

elin

e (

EC

) n

. 5

10

/20

06

, w

ith

pa

rtic

ula

r lin

k t

o a

rt.3

, p

ar.

3,

lett

er

c,

an

d e

lem

en

ts s

ho

win

g a

t le

ast

a 2

5 y

ea

rs p

rod

uctio

n;

c.

so

cio

-eco

no

mic

da

ta t

o a

ssu

re r

eq

uir

ed

ackn

ow

led

gm

en

t ca

n s

up

po

se

dly

bri

ng

eco

no

mic

pro

fit,

a

gre

ed

up

on

as a

dd

ed

va

lue

of

the

pro

du

ct

or

po

ssib

ility

of

ne

w m

ark

et

so

ug

ht

an

d a

vo

id

de

no

min

atio

n u

su

rpa

tio

n;

d.

Pro

du

ctio

n D

iscip

lina

ry S

uita

bili

ty;

e t

he

pro

du

ct

do

esn

't a

pp

ea

r in

th

e s

am

e g

eo

gra

ph

ic a

rea

or

in a

ju

st

ne

igh

bo

rin

g a

rea

.

Ad

min

istr

atio

n o

bse

rva

tio

ns a

nd

eve

ntu

al re

lieve

s f

ollo

win

g e

ach

ab

ove

m

en

tio

ne

d v

eri

fica

tio

ns,

are

co

mm

un

ica

ted

to

th

e r

eq

ue

stin

g s

ub

ject

an

d

to t

he

co

mp

ete

nt

Re

gio

n o

r S

elf-g

ove

rnin

g p

rovin

ce

. T

he

mis

se

d c

au

se

s

rem

ova

l o

n w

hic

h a

bo

ve

me

ntio

ne

d r

elie

ve

s a

re e

sta

blis

he

d in

a 9

0

da

ys t

erm

, fo

rms c

on

tra

stin

g e

lem

en

t to

co

urs

e o

f in

ve

stig

atio

n a

nd

fix

th

e p

roce

ss c

losin

g.

Min

iste

ria

l p

roc

ed

ure

s s

ec

on

d p

ha

se

1 O

nce

fin

ish

ed

th

e a

bo

ve

me

ntio

ne

d v

eri

fie

s w

ith

po

sitiv

e r

esu

lt,

Ad

min

istr

atio

n c

om

mu

nic

ate

s t

o

the

re

qu

estin

g s

ub

ject

an

d t

o R

eg

ion

or

Se

lf-g

ove

rnin

g p

rovin

ce

te

rrito

ria

lly c

om

pe

ten

t,

tra

nsm

ittin

g t

he

pro

du

ctio

n d

iscip

lina

ry in

th

e f

ina

l ve

rsio

n.

2.

Aft

erw

ard

s A

dm

inis

tra

tio

n m

ake

s a

gre

e w

ith

re

qu

estin

g s

ub

ject

an

d w

ith

Re

gio

n/s

an

d/o

r S

elf-

go

ve

rnin

g p

rovin

ce

/s,

terr

ito

ria

lly c

om

pe

ten

t, p

lace

s a

nd

off

ice

s f

or

pu

blic

ve

rifica

tio

n r

eu

nio

n.

3.

De

pa

rtm

en

t co

mm

un

ica

tes t

o t

he

sa

me

su

bje

cts

da

te a

nd

tim

e in

wh

ich

th

e a

bo

ve

me

ntio

ne

d

reu

nio

n w

ill t

ake

pla

ce

an

d in

vite

in

vo

lve

d s

elv

es t

o g

ive

co

mm

un

icatio

n t

o c

ity c

ou

ncil,

to

p

rofe

ssio

na

l a

nd

ca

teg

ory

org

an

iza

tio

ns,

to t

he

pro

du

ce

rs a

nd

to

in

tere

ste

d e

co

no

mic

op

era

tors

. S

am

e S

ub

jects

ha

ve

to

assu

re w

ith

ob

jective

evid

en

ce

s,

su

pp

lied

be

fore

at

the

be

gin

of

the

pu

blic

ve

rifica

tio

n r

eu

nio

n,

giv

ing

th

e m

axim

um

vis

ibili

ty t

o t

he

eve

nt

als

o b

y a

nn

ou

nce

me

nt

diffu

sio

n,

bill

p

ostin

g o

r o

the

r e

qu

iva

len

t m

ed

ias.

Dis

trib

utio

n m

od

alit

ies a

nd

am

plit

ud

e h

ave

to

be

co

he

ren

t w

ith

in

tere

ste

d p

rod

uctio

n a

rea

s.

4.

Th

e a

im o

f th

e p

ub

lic v

eri

fica

tio

n r

eu

nio

n is a

llow

Min

istr

y,

as r

esp

on

sib

le s

ub

ject o

f th

e

de

cla

ratio

n r

ela

ted

to

art

. 5

pa

r. 7

, le

tte

r C

gu

ide

line

(E

C)

51

0/2

00

6,

to v

eri

fy p

rop

ose

d d

iscip

line

co

rre

sp

on

de

nce

to

lo

ya

l u

se

s a

nd

co

nsta

nts

exp

ecte

d b

y t

he

gu

ide

line

in

ma

tte

r.

5.

Aft

erw

ard

s,

Ad

min

istr

atio

n p

roce

sse

s,

ag

ree

ing

with

th

e p

etitio

ne

r su

bje

ct

wh

o r

eq

ue

ste

d

reg

istr

atio

n,

the

exclu

siv

e d

ocu

me

nt

rela

ted

to

art

. 5

pa

r. 3

, le

tte

r C

gu

ide

line

(E

C)

51

0/2

00

6.

Art

. 5

pa

r. 7

, le

tte

r C

of

gu

ide

line

(E

C)

51

0/2

00

6 a

rt.

5,

pa

r. 7

. F

or

ea

ch

fa

vo

rab

le d

ecis

ion

re

late

d c

od

icil

5,

3rd

co

dic

il, a

do

pte

d b

y t

he

me

mb

er

sta

te,

this

on

e g

ive

s t

o t

he

Co

mm

issio

n:

a)

Na

me

an

d a

dd

ress o

f th

e r

eq

ue

stin

g a

sso

cia

tion

; b

) E

xclu

siv

e d

ocu

me

nt

rela

ted

to

pa

r. 3

le

tte

r C

; c)

A m

em

be

r sta

te d

ecla

ratio

n a

ffir

min

g t

he

fo

rm h

as b

ee

n d

eliv

ere

d b

y

the

asso

cia

tio

n t

ha

t ta

ke

ad

va

nta

ge

of

the

fa

vo

rab

le d

ecis

ion

th

at,

in

h

is/h

er

op

inio

n,

pre

se

nt

gu

ide

line

co

nd

itio

ns a

nd

re

lative

ap

plic

atio

n

dis

po

sa

ls;

d)

refe

ren

ce

of

dis

cip

lina

ry r

ele

ase

, a

bo

ut

pa

r. 5

, 5

th c

od

icil.

Coordinated by

Agriplan s.r.l.




PROJE


N O

F TYPIC


39

e)

An

exclu

siv

e d

ocu

me

nt

limite

d t

o t

he

fo

llow

ing

ele

me

nts

: i)

ma

in d

iscip

lina

ry e

lem

en

ts:

de

no

min

atio

n,

pro

du

ct

de

scri

ptio

n,

inclu

de

d

sp

ecific

ru

les t

hat

ca

n b

e a

pp

lied

to

its

co

nd

itio

nin

g a

nd

its

la

be

l, a

nd

its

co

ncis

e d

escri

ptio

n o

f th

e g

eo

gra

ph

ic a

rea

bo

rde

rin

g;

ii) P

rod

uct

link d

escri

ptio

n w

ith

ge

og

rap

hic

en

vir

on

me

nt

or

ob

tain

ing

m

eth

od

s t

ha

t ju

stify

lin

k s

elf.

Do

cu

me

nts

ab

ove

me

ntio

ne

d,

wri

tte

n in

on

e o

f th

e o

ffic

ial E

uro

pe

an

U

nio

n in

stitu

tio

ns la

ng

ua

ge

or

acco

mp

an

ied

by a

tra

nsla

tio

n c

ert

ifie

d in

o

ne

of

tha

t la

ng

ua

ge

s.

7.

Min

istr

y p

rovid

es r

ele

asin

g in

to t

he

Off

icia

l G

aze

tte

, th

e p

rop

osa

l a

bo

ut

dis

cip

line

pro

du

ctio

n s

o

tha

t a

ll in

tere

ste

d s

ub

jects

ca

n v

iew

an

d p

rese

nt

eve

ntu

al o

bse

rva

tio

ns.

Sp

en

t 3

0 d

ays b

y t

he

re

lea

se

da

te in

to t

he

Off

icia

l G

aze

tte

, in

la

ck o

f o

bse

rva

tio

ns,

or

aft

er

ha

ve

th

em

va

lue

d w

ith

p

rom

otin

g s

ub

ject

an

d w

ith

Re

gio

n/s

an

d/o

r S

elf-g

ove

rnin

g P

rovin

ce

/s t

err

ito

ria

lly c

om

pe

ten

t a

nd

h

ave

so

lve

d e

ve

ntu

al d

isse

nts

, M

inis

try n

otify

to

th

e C

om

mis

sio

n,

the

re

qu

est

of

reg

istr

atio

n a

nd

re

late

d d

ocu

me

nta

tio

n.

Th

e m

em

be

r sta

te a

ssu

res t

he

fa

vo

rab

le d

ecis

ion

will

be

pu

blis

he

d a

nd

e

ach

ph

ysic

s o

r le

ga

lly in

div

idu

al h

avin

g a

le

gitim

ate

in

tere

st,

ca

n h

ave

m

ed

ias t

o a

pp

ea

l. T

he

me

mb

er

sta

te a

ssu

res t

he

dis

cip

lina

ry v

ers

ion

o

bje

ct

of

the

fa

vo

rab

le d

ecis

ion

will

be

pu

blis

he

d a

nd

assu

re a

n

ele

ctr

on

ic a

cce

ss t

o t

he

dis

cip

lina

ry.

Wh

en

th

e d

ate

of

req

ue

st

pre

se

nta

tio

n t

o t

he

Co

mm

issio

n b

eco

me

eff

ective

, th

e s

am

e m

em

be

r S

tate

ca

n d

eliv

er

pro

tectio

n,

just

in t

em

po

rary

wa

y t

o t

he

de

no

min

atio

n,

rela

ted

to

th

e p

rese

nt

gu

ide

line

at

na

tio

na

l le

ve

l a

nd

, if n

ee

de

d,

an

a

da

pta

tio

n t

ime

.

Eu

rop

ea

n

Co

mm

iss

ion

R

evie

w

Th

e C

om

mitte

e r

evie

ws w

ith

su

ita

ble

me

an

s t

he

ap

plic

atio

n s

ub

mitte

d a

cco

rdin

g t

o t

he

art

. 5

to

e

sta

blis

h w

he

the

r is

ju

stifie

d a

nd

sa

tisfie

s a

ll re

qu

ire

me

nts

of

this

re

gu

latio

n.

Th

is r

evie

w s

ho

uld

be

d

on

e w

ith

in t

he

te

rm o

f 1

2 m

on

ths

.

Th

e C

om

mis

sio

n p

ub

lish

es e

ve

ry m

on

th t

he

lis

t o

f d

en

om

ina

tio

ns t

ha

t a

re o

bje

ct

of

reg

istr

atio

n,

as

we

ll a

s t

he

pre

se

nta

tio

n d

ate

.

Wh

en

on

th

e b

ase

of

the

re

vie

w a

cco

rdin

g t

o p

ar.

1,

firs

t co

dic

il, r

eta

ins s

atisfie

d a

ll co

nd

itio

ns o

f th

is

reg

ula

tio

n,

the

Co

mm

itte

e p

ub

lish

es o

n t

he

off

icia

l B

ulle

tin

of

Eu

rop

ea

n U

nio

n,

the

on

ly d

ocu

me

nt

rela

ted

to

th

e D

iscip

lina

ry r

ele

ase

, a

rt.

5,

pa

r. 5

, fift

h c

od

icil.

O

n t

he

co

ntr

ary

, th

e C

om

mitte

e d

ecid

es t

o r

eje

ct

the

ap

plic

atio

n a

cco

rdin

g t

o t

he

pro

ce

du

re o

f a

rt.

15

, p

ar.

2.

In t

he

te

rm o

f six

mo

nth

s a

fte

r th

e p

ub

lica

tio

n in

th

e o

ffic

ial B

ulle

tin

of

Eu

rop

ea

n U

nio

n,

art

. 6

, p

ar.

2,

firs

t co

dic

il, e

ve

ry m

em

be

r S

tate

or

thir

d C

ou

ntr

ies c

an

ob

ject

to t

he

pro

po

se

d r

eg

istr

atio

n,

su

bm

ittin

g a

de

taile

d d

ecla

ratio

n o

f re

aso

ns t

o t

he

Co

mm

itte

e.

Coordinated by

Agriplan s.r.l.




PROJE


N O

F TYPIC


40

If

th

e C

om

mitte

e d

oe

s n

ot

rece

ive

op

po

sitio

ns a

ccord

ing

to

pa

r 3

, th

en

it

will

pro

ce

ed

to

re

gis

ter

the

d

en

om

ina

tio

n.

Re

gis

tra

tio

n is p

ub

lish

ed

on

th

e o

ffic

ial B

ulle

tin

of

Eu

rop

ea

n U

nio

n.

5.

If t

he

op

po

sitio

n is r

ece

iva

ble

acco

rdin

g t

o p

ar.

3,

the

Co

mm

itte

e in

vite

s t

he

sta

keh

old

ers

to

sta

rt

up

su

ita

ble

co

nsu

lta

tio

ns.

If t

he

y r

ea

ch

an

ag

ree

me

nt

with

in 6

mo

nth

s,

the

sta

ke

ho

lde

rs p

rovid

e a

ll e

lem

en

ts t

ha

t m

ad

e t

he

m t

o r

ea

ch

th

e a

gre

em

en

t, o

pin

ion

of

ap

ply

ing

an

d o

pp

on

en

t in

clu

de

d.

If

the

pu

blis

he

d e

lem

en

ts (

acco

rdin

g t

o a

rt.

6,

pa

r. 2

) a

re n

ot

mo

difie

d o

r th

ey ju

st

go

t sm

all

ad

justm

en

ts,

to b

e d

efin

ed

acco

rdin

g t

o a

rt.

16

, le

tte

r h

), t

he

Co

mm

itte

e p

roce

ed

acco

rdin

g t

o t

he

re

gu

latio

n o

f p

ar.

4 o

f th

is a

rtic

le.

In t

he

oth

er

insta

nce

s it

rep

ea

ts t

he

re

vie

w a

cco

rdin

g t

o a

rt.

6,

pa

r. 1

. In

th

e e

ve

nt

tha

t th

ey d

o n

ot

rea

ch

an

ag

ree

me

nt,

th

e C

om

mitte

e t

ake

s a

de

cis

ion

a

cco

rdin

g t

o t

he

pro

ce

du

re a

rt.

15

, p

ar.

2,

co

nsid

eri

ng

lo

ya

l a

nd

tra

ditio

na

l u

se

s a

nd

th

e r

ea

l ri

sks

of

co

nfu

sio

n.

Th

e d

ecis

ion

is p

ub

lish

ed

in

th

e o

ffic

ial B

ulle

tin

of

Eu

rop

ea

n U

nio

n.

Coordinated by


41

Abbreviations and meanings

PDO

A PDO (Protected Designation of Origin) covers the term used to

describe foodstuffs which are produced, processed and prepared in

a given geographical area using recognised know-how.

PGI

In the case of the PGI (Protected Geographical Indication) the

geographical link must occur in at least one of the stages of

production, processing or preparation. Furthermore, the product

can benefit from a good reputation.

PAT

“Traditional products” are agricultural products with manufacturing, storage,

and seasoning methods already consolidated over the years, homogeneous all

over the target area, according to the traditional rules, and over a period of more

than 25 years.

DOC

Controlled Denomination of Origin (DOC) . The standard quality designation

which indicates wines produced in limited areas(usually of small-medium

dimensions) bearing their geographical name. Usually the vineyard name follows

the DOC designation and the production of these wines is closely controlled. The

wines are to be consumed only after accurate chemical and sensorial analysis.

Guidelines for the production of DOC wines is more strict than IGT wines.

DOCG

Controlled and Guaranteed Denomination of Origin (DOCG) - The highest quality

wine designation given to a few DOC wines renowned at national and

international level. DOCG wines are generally subject to more stringent controls.

Coordinated by


42

They can only be sold in vessels holding at most 5 liters and bringing a

governmental guarantee seal of origin, and quality that grants the numbers of the

bottles produced. Within the Ministry of Agriculture and Forestry it has been

established the “National Committee for the protection and the exploitation of

denominations of origin and typical regional wines”. In addition to the standards

requested for the DOC designation it is obligatory bottling in the production area

and other stricter conditions.

IGT

Typical regional wines (IGT) – designation of high-quality given to table-wines

mainly distinguished by big areas of production and less strict production rules.

The acronym is useful to the consumer to know the area of production of the

beverage: IGT wines are in fact, wines produced with specific grapes coming from

specific territories. However, this designation, neither oblige viticulturists to put

other mentions on the label (i.e. the vineyard of origin), nor to very strict

production standards.

Coordinated by


43

Part IV

Case studies

Coordinated by


44

Annex I

Interviews with Greek entrepreneurs

Coordinated by


45

Reference Area

Region of Puglia

Province of Brindisi � Province of Lecce � Province of Bari �

Greece

Region of the Ionian Islands

Prefecture of Lefkada

Municipality: LEFKADA x CEFALONIA � PATRASSO � MESSOLONGHI � Other (plaese specify) �

Sector:

x Agro-alimentary

� Local handicrafts

� Other (please specify)

Product Name

“Ladopita” Traditional sweet based on olive oil

I. BASIC INFORMATION Company details

Organization name: Laboratorio Dolciario “Stavrakas”

Contact: Andreas Stavrakas

Address - city: Kalligoni 9 – 31100 Lefkada

E-mail: [email protected]

Phone: 0030 26450 26666

Fax: 0030 26450 26675

Website:

Contact details:

Coordinated by


46

II. DESCRIPTION OF BEST PRACTICE

In which field can you company consider itself an example of best practice? X 1. Marketing and Communication Strategies

2. Innovation in terms of products/processes

3. Improvement in product quality

4. Other subjects (please specify)

Type of best practice?

Territorial/collective

Name of partners in these case of a collective/integrated project

X Individual

In co-operation internationally/trans-nationally with other companies?


Brief history of the Pilot Action Description of the ideas behind the development of this action/project; the initiator(s) of the action/project; the involvement of local partners (LAG, project operators etc.) in the conception/development of the action/project;how this action/project is embedded in the territorial strategy.

We have begun the mechanised production of “Ladopita”, preserving in integral fashion the ingredients, phases and timings of the

traditional preparation. The equipment that we bought was created on an ad hoc basis, above all due to the particular traditional

shape of the “ladopita”

Unfortunately on Lefkada we have never succeeded in creating a consortium of producers that produces typical products, or a local

brand – something that would be greatly desired.

In 2001 we participated, at the initiative of the Lefkada Chamber of Commerce, in an exhibition in Hong Kong, but this initiative didn’t

lead to any results.

Main activities of the action/project Indication of the main activities planned and carried out, including where and when they took place, and who carried them out (indicating the local operators).

In order to produce and distribute “ladopita” on a wider scale, as well as acquiring the machines that I have just mentioned, we

completely renewed, in 1999, the sweet workshop, enlarging it and adapting it to the best hygienic conditions. We also opened a total

of 5 sales points, all on the island of Lefkada, in which of course we also sell other sweet products.

III. QUALITATIVE INFORMATION REGARDING THE PRODUCT

Describe the area of production

Are there specific resources that characterize your area of reference? Are they agro-alimentary resources or products of handicraft? Are there interdisciplinary and inter-territorial integrations that confer an added-value to the product?

We should underline that all the ingredients of “ladopita”, other than sugar, are of local origin. These ingredients have obviously

always existed in abundance on Lefkada, with their particular characteristics, and it is for this reason that “ladopita “ is a sweet of

ancient tradition.

The touristic vocation of the island also makes our product desirable for a large number of visitors who want to taste a typical and

unique sweet.

IV. PRODUCT DESCRIPTION OF ITS RELATIONSHIP WITH THE MARKET

This part of the questionnaire will cover the description of the product with the indication of the characteristics of the raw materials used, and of the eventual phases of transformation. Please describe and underline, in the description the specific nature of the product and the production process which differentiates it from other product that fall into the same typology.

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Describe the characteristics and the origin f the main raw materials used

The ingredients of “ladopita”, all of local origin except sugar, are as follows:

Extra virgin olive oil (30%), wheat flour, honey (from wild flowers), sugar, “petimesi” – a syrup obtained by boiling the remains left

over from the processing of must. (From 100 grams of must one obtains 30 grams of “petimesi”).

Describe the production process, and the techniques and methodologies used during processing If the product presents distinctive characteristics in terms of quality, raw materials, techniques and methods of processing, briefly describe.

The principal processing phases are as follows: 1) .............. 2) Pour in the flour, mix and cook for 20 minutes 3) in successive stages, pour the syrup that has been prepared beforehand (with sugar, honey, “petinesi” and water). 4) ............ 5) Cut and package.

Specify any variations in the product in relation to the different areas and typologies

(E.g: ………in the area of this Municipality ………….. one uses olives that are treated in a different way than in other bordering

Municipalities………………..etc.)

Our product, as in the best tradition, is only prepared with extra virgin olive oil and wheat flour. In existence there are products, also

outside of Lefkada, that contain olive oil that is not extra virgin, as well as maize flour.

Describe how the product is presented on the market (state the brand or describe the pack used) (E.g: “Pane d’ Altamura”(Bread from Altamura) is packaged inside......…... The dimension o f the bag is.... colour, etc ........)

Ladopita is commercialised in four different formats and in as many different packagings: 1. traditional format: rhombi of 3 cm x 2 cm, height 2 cm., packaged individually in shiny plastic suitable for foodstuffs and

then sold by weight or in transparent bags. 2. in circular aluminium containers (in which it is cooked) – Diameter 22 cm x 2 cm. 3. In a rectangular golden-coloured cardboard tray (20 cm x 10 cm), height 2 cm. Wrapped in shiny plastic suitable for

foodstuffs and covered by a sheet detailing the name of the product and the workshop. 4. Loose, in large slices.

Describe the product’s market outlets and its diffusion locally, nationally and internationally

Until now we haven’t made any serious attempt at accessing other markets. We would however like to do it, if only in a selective

manner.

The product is sold:

Only on the local market

(municipality/province/region) 100 % of total sold

Also outside regional borders _________ % of total sold

Also outside national borders _________ % of total sold

State the sales channels used when marketing the product (More than one ansie is possible: state (or estimate) the percentage of product sold by each canne)

Modern distribution (supermarkets/ipermarkets) ________% Retail /Specialized shops ________% Catering ________% Direct Sales 100 % Email orders ________% e-Commerce (Internet) ________% Traditional Festivals and Holy days ________% Fairs ________% Other sales channels (specify) ________%

In our 5 sales points in Lefkada.

During the process of company improvement aimed at promoting products locally and Europe-wide have you created a marketing plan?

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No How much did it cost to take forward this best practice? In terms of cost, time and resources? Specify length, starting date, end, etc.

Our company has existed with its current name since 1999. As the owner, however, I have 40 years of experience in the sweet-

making sector.

The equipment used in the mechanical production of “ladopita” cost a total of 56,000 Euro.

The main action carried out was, however, that of obtaining a larger workshop and of creating the network of sales points.

Concrete outputs and results of the action / project Explanation of the concrete outputs and the results of the whole action/project for the territory; identification of the direct beneficiaries of the action/project.

From the point of view of the diffusion and appreciation of the product the success has been complete, if only at a local level.

Problems encountered; lessons learned Explanation of the main problems encountered, how they were solved and the lessons learned..

We haven’t met any problems in the production and marketing of “ladopita”, which aside from gaining the appreciation of the local

population (which has always considered this sweet as its “own” more than any other) also seems to be a big success with tourists

from various countries.

The added value of this best practice ...regarding the method, the process and the results. If carried out within a LAG (Local Action Group) describe the way in which Leader+ has brought a clear added value.

V. WHY THIS ACTION/PROJECT IS A GOOD PRACTICE?

Area-based approach

This entails defining a development policy on the basis of an area’s own particular situation, in terms of its strengths and weaknesses.

As I have already said, the fact that we have come across the enjoyment and appreciation of locals and tourists (often disappointed

and taken aback when they find famous and international products, and highly motivated to take home unique and local products),

together with having started up a production on a larger scale, and having obtained a greater visibility for “ladopita”, constitute the

strong point of the innovations carried out.

A real weak point, however, is the fact that there is a lack in the regulation of typical local products, and an objective difficulty, on the

part of the institutions in charge of it, in carrying out the indispensable controls - something that has resulted in the appearance on

the market of industrial products that have qualitative characteristics that are very different from ours, and which come from areas

other than Lefkada.

Bottom-up approach This aims to encourage participatory decision-making at the local level for all development policy aspects.

Local institutions don’t help, and don’t encourage initiatives aimed at the acquisition of a brand of origin. In reality they don’t even

check in an effective way the hygienic conditions of the workshops.

Approach aimed at promoting partnership

I think that the creation of a partnership (association, brand of origin) would be a good thing, linking the various operations of the

Greek sweet-making sector.

Above all it should be the Chamber of Commerce to take forward this type of initiative.

Innovation

Even if the idea is innovative also the action should be innovative.

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Integrated approach

The actions foreseen are coordinated as coherent and integrated group.

Creation of a network and cooperation between areas

Transferibility

The action/project is transferable to other rural areas with similar geographical and economic characteristics

Yes, being careful to focus on products that are particularly specific to the area. For example, “mandolato” (white nougat) is without

doubt a typical product of Lefkada, but historically it has also been produced in all the Ionian islands, and also in other areas of

Greece that came under Venetian rule.

Sustainability

Economic sustainability

The economic sustainability of the practices we have undertaken regarding product, process and marketing improvement has been

good.

The present information regarding data protection is rendered according to article 13 of D.L. 196 (30 June 2003) - Code regarding the protection of personal data. We inform you

that the personal data provided will be processed in accordance with these norms, and that such processing will be characterised by the principles of correctness, lawfulness,

transparency and the protection of privacy and rights. The data is processed electronically only for the time strictly necessary for carrying out the aims for which it was collected.

Specific security measures are observed as a safeguard in order to prevent the loss of the data or its illegal/incorrect use and access by non-authorised people. All the necessary data

protection interventions, as foreseen by the new dispositions of ex. art. 33 (and following) of D.L. 196/2003 have been adopted. The subjects to whom the data refers have the right

in any moment to obtain confirmation of the existence of this data and to be informed of its content, origin and method of processing, as well as to the logic applied when using

electronic equipment. They may check whether the data is correct, and request its updating, rectification or integration, as well as be informed of the details of the subjects or

categories of subjects to whom the personal data could be communicated, or who could have access to the data in their roles as controllers or processors of the data (art. 7 D.L.

196/2003). In accordance with the same article they have the right to obtain the cancellation, transformation into anonymous form or the blocking of data being processed in

violation of the law, as well as opposing in any case, for legitimate motives, the processing of their data, even if it is pertinent to the aim of the data collection.

Date: 29th October 2007

Interviewed

Name Eduardo

Surname Fiorillo

Phone 0030 26610 49467

e-mail [email protected]

Signature

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Reference Area

Region of Puglia


Greece



Municipality LEFKADA x CEFALONIA � PATRASSO � MESSOLONGHI � Other (please specify)

Sector:

x Agro-alimentary



Product Name

“Mandorlato” - Almond cake

“Santa Mavra pastelli” - sesame seed and honey pastry


Organization name: Laboratorio tradizionale “Santa Mavra” G. Gràpsas & N. Thèrmos”

Contact: G. Gràpsas & N. Thèrmos

Address - City: P. Filippa 18 - 31100 Lefkada


Phone: (0030) 26450 26596

Fax: (0030) 26450 22868

Website:

Contact address: P. Filippa 18, Lefkada


In which field can you company consider itself an example of best practice? X 1. Marketing and Communication Strategies

2. Innovation in terms of products/processes First choice


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Individual

In co-operation internationally/trans-nationally with other compagnie?



No associations for the promotion of almond cake or typical local products have been created. Here everyone acts independently of

others, because they fear competition with producers of similar agroalimentary products. We are still at the “declaration of intent”

stage.

In so far as concerns the recognition of almond cake and “pastelli” as DOC (Controlled Denomination of Origin) this is impossible,

given that the sesame seeds used need to be imported.


The main initiative carried out in the production of “pastelli” and “Santa Mavra” almond cake is represented by the use of mechanical

machines. Clearly we have maintained the traditional system of production.

We have also emphasised the improvement in quality of our “pastelli” and almond cakes, and for this reason we only use honey (in

contrast to the producers of the past who used glucose on the basis that it was easier to work). We have also updated the classic

packaging, and our products are now available in different types of packaging of various colours and shapes.


Describe the area of production Are there specific resources that characterize your area of reference? Are they agro-alimentary resources or products of handicraft? Are there interdisciplinary and inter-territorial integrations that confer an added-value to the product?

“Pastelli” have been present in the Greek diet for thousands of years, and in the Christian era it became the main sweet used during

periods of fasting. Furthermore, “mandorlato” is the sweet that was brought to the Ionian islands by the Venetian conquerors at the

start of the second millennium. This latter sweet was immediately a success, and was adopted by our tradition. “Pastelli” and

“Mandorlato” represent the main types of sweet eaten during festivals, given that in the past there weren’t any others. The

combination of honey and sesame seeds also provides a large quantity of energy, iron and other elements, vegetable fibres, vitamins

etc. The area of Lefkada also produces a honey of extraordinarily good quality ,”l’Athanìou”.

In so far as concerns the second part of the question, in our area there is no type of interdisciplinary or inter-territorial integration.




In the production of “pastelli” we use honey, sesame seeds, almonds and a bit of sugar. We also produce “pastelli” completely

without sugar. For the “mandorlato” we use the following ingredients: egg white, honey, almonds. The almonds of the “mandorlato”

are roasted in honey.

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The particularity of “Santa Mavra mandorlato” is owed to the fact that only pure “Athanìou” honey, produced in the area of Lefkada, is

used. In other words, we don't add any other types of sweetners such as fructose or glucose as occurs in other companies

manufacturing "pastelli” and “mandorlato”.

The cooking time of our product is at the same time different from that of other producers, and changes according to the season.

“Mandorlato” must be soft, and when hit against a hard surface must break into bits – only when this happens is the product truly

fresh.


In the production of the “pastelli” we observe the following procedure: We roast the sesame seeds in an oven, cook the honey and

then mix the two ingredients. We then add the almonds and spread the batter on to a surface and cut it into the dimensions desired.

To make the “Mandorlato” we whisk the egg whites until they become a meringue, cook the honey and then mix the two ingredients,

cooking it once more. We also add almonds.

Both for the “pastelli” and the “mandorlato” we only use pure honey of local production and no other type of sweetener. We are also

different from other producers in terms of the cooking times used when cooking our products.




On Lefkada, as I have already said, there is produced a honey of extremely high quality (“Athanìou”), which gives “Santa Màvra”

products a unique flavour.

Describe how the product is presented on the market (state the brand or describe the pack used) (E.g:: “Pane d’Altamura”(Bread from Altamura) is packaged inside......…... The dimension of the bag is.... colour, etc ........)

The “mandorlato” and the “pastelli” are available in different types of packaging: a) in plastic packaging, with on the outside the “Santa Mavra” label and the emblem of the island (Pegasus) – containing 6 small packets. b) in a wooden box with the name of the company “Santa Mavra” stamped on it, which also contains 6 small packets. c) in cloth bags of various colours.

More precisely “mandorlato” is sold in packets of 50, 150 and 200 grams. “Pastelli”, which are heavier, are available in packets of 40,

200 and 280 grams.

Almonds are sold in plastic bags that are tied with multi-coloured ribbons, in packs of 100 grams.

We should specify that the people of Lefkada are accustomed to offering local wines along with “pastelli” or “mandorlato” when we go

to visit the houses of friends.


The majority of our product is sold on the local market, while a third is sold in the capital from where it is then distributed to the rest of

Greece.



(municipality/province/region) 60-70 % of total sold

Also outside regional borders 30-40 % of total sold


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State the sales channels used when marketing the product (More than one answer is possible: state (or estimate) the percentage of product sold by each channel)

Modern distribution (supermarkets/ ipermarkets) 10 % Retail /Specialized shops 80 % Catering ________% Direct Sales 10 % Email orders ________% e-Commerce (Internet) ________% Traditional Festivals and Holy days ________% Fairs ________% Other sales channels (specify) ________%


We haven’t created a particular plan for the promotion of our products, since our production is not huge and is consequently easily

absorbed. We have in any case publicised our company in the local press and in one or two national magazines.

How much did it cost to take forward this best practice? In terms of cost, time and resources? Specify length, starting date, end, etc.

Modernising our machines began in 2003 and was completed the year after. In total it cost about 80.000 euro.


Competition when it comes to producing "pastelli” and “mandorlato” is very strong. In Greece there are maybe 40 companies that sell

the same product, some of which are very big. The fact that we have modernised our machines and that we use them more when

packaging the product has allowed us to increase production. We also do not use sweeteners as happened in the past, but only pure

honey. This brings added value to our product, and has an immediate consequence for our consumers, since we shouldn’t forget that

honey is a high quality foodstuff.

.


We haven't encountered any particular difficulties in the application of these Best Practices, and the process has been without doubt

an interesting experience. We are always seeking to improve and to apply new ideas, concerning both the product itself and its

presentation on the market

I must underline, however, the absence of a State institution for the certification of agro-alimentary products, above all those that

concern companies. At the moment there are only private foreign companies that award similar certificates. The cost for small

companies is high, and the regulations are modelled on foreign standards. In conclusion there is no type of regulation in favour of

small companies that might allow them to compete with greater ease with large industries. In this case state-assistance is

indispensable, and I think, like many of my colleagues, that the creation of an ad hoc Greek public body is indispensable. There also

needs to be special financial support for companies selling traditional products, and the people in charge should distinguish them

from large industries.

The Leader+ added-value of this action/project... on the method, process, results; description in which way(s) Leader+ has brought a clear added value.

Thanks to the use of local honey and cooking times that vary depending on the season we have managed to improve our product

and differentiate it from those of other producers that use sweeteners.

The packaging made of different materials (paper, wood) and of different colours (blue, pink etc.) make the “pastelli”, “mandorlato”

and almonds in which they are sold more appealing for the consumer, and particular for tourists who bring them as a gift for friends

when returning home. In this way the island is benefited as well, and gets known abroad.


Area-based approach

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One of the advantages of our area is that Lefkada is without doubt an island that lives substantially from tourism, although locals

support our product as well as they do in general with all local products. In particular “pastelli”, “mandorlato” and almonds are the

type of sweet that are most commonly offered in the houses of Lefkada, and that which is bought most often for parties and visits.

Consumption increases at Christmas and Carnival, although also in the Summer one notes a large demand, notwithstanding the fact

that these are products which are rather sensitive to high temperatures. Tourists know this product even before they arrive on the

island.

A negative factor is made up of the product’s transport costs, which since we are in the provinces are high.


Both the Province and the Chamber of Commerce of Lefkada have sought to promote local products. The result, however, was not

as expected due to the mentality prevalent in the state sector. The bureaucracy blocks any type of decision-making and in general

doesn’t show any type of flexibility.


The majority of producers, even though they would wish for a co-ordinated effort in terms of commercial collaboration aimed at a

wider and more dynamic promotion of local products, hesitate to put this into practice, perhaps because they fear internal

competition. Previous attempts in this direction have unfortunately not had any result

Innovation


Use of pure Lefkada honey, different cooking times which make our “pastelli” and “mandorlato” more crunchy, attractive and practical

packaging, both for personal use and for presents.

Integrated approach


In my opinion, yes


So far no, even though it would be advantageous for everyone.

Transferibility


Yes, the production of “mandorlato” and “pastelli” could be exported to other areas so long as only pure honey used and they are

packaged in attractive and practical packaging. It is also necessary to consider that cooking times should vary depending on the

season, so that the sweet can be both maleable and crunchy.

Sustainability


The sector is clearly a vital one. We are looking at a strong return to healthier and traditional foods. “Pastelli” and “Mandorlato” are a

tasty and nutritious snack that we can always have with us.

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Interviewed:

Name Eduardo

Surname Fiorillo

Phone 0030 26610 49467


Signature

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Reference Area

Region of Puglia


Greece



Municipality LEFKADA x CEFALONIA � PATRASSO � MESSOLONGHI � Other (plaese specify)

Sector:

x Agro-alimentary



Product Name

Traditional Lefkada Salami


Company name: Pròdromos e Thomàs Malakàsis

Contact: Thomàs Malakàsis

Address: Zampelìon 34, Lefkada (and M. Alexandrou 126, Kerameikòs, Athens)

Post code: 31100

City Lefkada

Region Lefkada

E-mail

Telephone: (0030) 26450 22553

Fax: (0030) 26450 22363

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In which field can your company consider itself an example of best practices?

1. Marketing and Communication Strategies second choice

2. Innovation in terms of products/processes third choice (above all of the production process)

3. Improvement in product quality first choice




Names of partners in the case of a collective/integrated project Certified by TUV AUSTRIA HELLAS concerning the realisation and application of the HACCP system in the sector of PRODUCTION, PACKAGING and SUPPLY for Traditional Lefkada Salumi

Individual. Above all the attempt at improvement has been individual.


Names of partners in the case of a collective/integrated project


Our objective was to respect the salami-ageing process adopted by Iob Malakàsis, the inspirer and founder of our company. Iob

Malakàsis began dealing with Lefkada salami around 1945 and then opened his own shop in 1952. Since then the company has

created a solid network of suppliers and clients, and has created a name for Lefkada salumi in all Greece, always following the

pre-war recipe for the production of salami. Clearly the hygienic conditions have improved a lot, as much for the workers during

the production phase as for the stocking and packaging of the product. The quality of the salami that we produce is of particular

importance, something that is contributed to by our modern and high quality machines.

The salami cannot obtain the DOC brand because this would require that all the raw materials were of local production (when

the pork meat we use comes from throughout Greece.


This part of the questionnaire will cover the description of the product with the indication of the characteristics of the raw materials used, and of the eventual phases of transformation. Please describe and underline, in the description, the specific nature of the product and the production process which differentiates it from other products that fall into the same typology.

The raw materials used in the production of our salami are as follows: pork, lard (pork fat), pepper grains and garlic.

What differentiates Lefkada salami from other salami-type products produced in the rest of Greece is that we still use the pre-

war production procedure. Other companies, on the other hand, complete the maturation quickly (in only 20 minutes) while the

maturation of our salami takes 5 days.


Describe the characteristics and the origin of the main raw materials used

The raw materials used in the production of our salami (i.e. pork and lard) come from across Greece, given that on Lefkada

there is not a large production of pork.

Describe the production process, and the techniques and methodologies used during processing. If the product presents distinctive characteristics in terms of quality, raw materials, techniques and methods of processing, briefly describe.

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The production process is made up of different phases. First of all there is the arrival of the raw materials and their stocking in

designated rooms. Then there is the choice of the day’s batch, the cutting of the lard, the weighing, and the cutting of the meat.

The salt is then removed from the entrails and the spices are weighed. One then weighs the mixture, inserts it in the entrails

and ties it by hand. Always following the traditional procedure the salami is then put in the maturing room and hung from the

ceiling.

Specify any variations in the product in relation to the different areas and typologies (E.g: ………in the area of this Municipality ………….. one uses olives that are treated in a different way than in other bordering Municipalities ………………..etc.)

The humid climate of the area slows down the maturing of the salami, a fact which gives a special taste to the traditional

Lefkada salami.

Describe how the product is presented on the market (state the brand or describe the pack used)

(E.g.: “Pane d’Altamura” (Bread from Altamura) is packaged inside......…... The dimension of the bag is ..., colour.... etc....)

Our salami is vacuum-packed (so that the salami doesn’t dry out and in order to block the maturation process) in 250 gram

packages.


The largest part of our production is sent to Athens from where it is distributed to the rest of the country. In the area of Lefkada

the period of greatest consumption coincides with the arrival of the tourists in the summer months. We have also received

some proposals from abroad, but we first want to move our company into larger and newer buildings, to then strengthen our

product on the internal markets before expanding abroad.

The product is sold: Only on the local market

(municipality/province/region) 15-20 % of total sold

Also outside regional borders 80 % of total sold


State the sales channels used when marketing the product.

(More than one answer is possible: state (or estimate) the percentage of product sold by each channel) Modern distribution (supermarkets/ ipermarkets) 60 % Retail/specialized shops 29 % Catering 1 % Direct sales 10 % Email orders ________% e-commerce (Internet) ________% Traditional festival and Holy days ________% Fairs ________% Other channels (specify) ________%

How much did it cost to take forward this best practice? (In terms of cost, time and resources) Specify length, starting date, end, etc.

Modernising the buildings, buying stainless steel machines and refrigerators etc. cost around 60,000 euro. This process began

in 2002 and ended in 2005.

Unfortunately we haven’t received any financial aid from the State, even though we requested it. The slowness with which our

application was taken forward made us lose precious time, and I want to underline that the reasons explaining why we couldn’t

have any financing were not in my opinion sufficiently convincing.

Concrete outcomes and results of the action/project Explanation of the concrete outcomes and results of the whole action of best practice on the territory, identifying the direct benefits of the action/project.

The process of modernisation has positively influenced the product from all points of view. Indirectly it has contributed to the

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positive image of all Lefkada’s traditional products, helping them to reach a higher level of quality and making them known

throughout Greece, making them more competitive. Problems met, teachings learnt Explanation of the main problems met, along with how they were resolved and what lessons were learnt.

Problems have been manifold. First of all we should say that this is a family-run company, a fact that is both positive and

negative. We all love and worry about our company, but new ideas often contrast with the outdated or in some way old

fashioned viewpoints of older parents or relatives employed in the company. Previous generations were accustomed to adopt

specific techniques and machines, without seeking to become more competitive or to foresee future developments.

In this way, aside from the purchase of new and more modern machinery, we have obtained the TUV AUSTRIA HELLAS

quality certificate, and stored all the information/archives regarding our company in a database that I created myself, given that

I studied mathematics in Great Britain.


The product has improved a lot from the point of view of its maturing and storage, as well as hygienically. In particular the

certification of the salami we produce by TUV AUSTRIA HELLAS in 2003 represents an important step in establishing our

products. As a point of information you should know that under the regulations of TUV AUSTRIA HELLAS we are required to

carry out quality checks at regular intervals both on the raw materials and on the finished product, and to carry out hygiene

controls on the workers and in the areas of production and warehousing. We also have to guarantee that a particular article

can be traced, and make purchases from fixed suppliers etc.


Area-based approach

This involves the definition of a development policy based on the particular situation of the area, in terms of its strong and weak points.

Tourism, the main source of income for the inhabitants of Lefkada, brings advantages to those who produce foodstuffs that are

linked to local traditions. The particular climate of the island also has positive effects on the maturation of the salami.

"Bottom-up" approach

This aims at encouraging the participatory decision-making process at a local level, for all aspects of the development policy.

I’m pretty satisfied with the local state bodies. Abive all the Lefkada Chamber of Commerce gives important information on

Trade Fairs regarding agro-alimentary products, or on various national and EU programmes. I also have an excellent

collaboration with the local Veterinary service, which informs me at regular intervals on new norms regarding the sector and in

general provides whatever directives I might find useful.

Approach aimed at promoting partnerships

We are considering a future collaboration with other companies producing traditional local products. A healthy and constructive

collaboration is certainly to be wished for, but knowing the prevailing mentality I don’t know how feasible this would be.

Innovation

Even if the idea is innovative also the actions should be innovative.

Conservation of the salami-producing method handed down to us by our ancestors while using modern machines. Since 2003

the production, packaging and delivery of certified salami.

Integrated Approach

The actions foreseen are co-ordinated as a coherent and integrated group.

Yes.

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Creation of a network and co-operation between areas

No. It is difficult to realise something similar because there is a lot of competition, and everyone prefers to act independently

and individually. On Lefkada there are 4 companies that produce salami, while in the rest of Greece there are companies that

produce Lefkada-type salami.

Transferibility

The action/project can be transferred to other areas with similar economic and geographic characteristics.

Our type of salami production could be adopted also in other areas. The particularity of the local climate is however not to be

neglected.

Sustainability

Economic sustainability.

Yes. The sector of salami production produces good profits, and our company can sustain itself. At the present day it is much

rarer that people fast for religious reasons, and when they do it is for shorter periods. Without wanting to express any opinion

on this, it is clear that this helps sales - let’s just think of the economic difficulties one met in the past during Lent.




Specific security measures are observed as a safeguard in order to prevent the loss of the data or its illegal/incorrect use and access by non-authorised people. All the necessary

data protection interventions, as foreseen by the new dispositions of ex. art. 33 (and following) of D.L. 196/2003 have been adopted. The subjects to whom the data refers have

the right in any moment to obtain confirmation of the existence of this data and to be informed of its content, origin and method of processing, as well as to the logic applied

when using electronic equipment. They may check whether the data is correct, and request its updating, rectification or integration, as well as be informed of the details of the

subjects or categories of subjects to whom the personal data could be communicated, or who could have access to the data in their roles as controllers or processors of the data

(art. 7 D.L. 196/2003). In accordance with the same article they have the right to obtain the cancellation, transformation into anonymous form or the blocking of data being

processed in violation of the law, as well as opposing in any case, for legitimate motives, the processing of their data, even if it is pertinent to the aim of the data collection.


Interviewed::

Name Evi (Paraskevì)

Surname Kotti

Phone (0030) 26610 – 49467


Signature

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Reference Area Region of Apulia Province of Brindisi � Province of Lecce � Province of Bari � Greece Region of the Ionian Islands Prefecture of Lefkada Municipality LEFKADA � KEFALONIA � PATRAS � MESOLONGHI � Other (please specify) Corfù Sector:

� Agro-alimentary X Local handicrafts


Product Name

Traditional soaps (Patini)


Organization name: Saponificio Patini di Apostolos Patunis

Contact: Apostolos Patunis

Address: Ioannou Theotoki, 9 CORFÙ

Post code: 49100

City: CORFU’

Region: CORFU’


Phone: 0030 26610 20702

Fax: 0030 26610 20704

Website: in construction

Contact details: Ioannou Theotoki, 9 CORFU



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1. Marketing and Communication Strategies


X 3. Improvement in product quality





X Individual




The innovations we have introduced aren’t particularly relevant to the production process. Saponificio Patini has a 150 year long history,

and still today it continues to produce hand-made soap using traditional methods. The true innovation of the product is that we use top

quality olive oil – only virgin olive-oil that has no chemical additives.

In so far as concerns the creation of a consortium for the commercialisation of soap, unfortunately there is not the infrastructure and

technical knowledge that this would need. If there was a serious attempt in this direction I would immediately sign up, in the same way

that I would participate in a stand displaying typical products from Corfu for display in Greece or abroad. A recognition of our soaps as a

typical product would also be expedient, since we were already known in Corfu at the beginning of the 20th Century and are the only

soap manufacturer on the island.

Main activities of the best practice Description of the main activities planned and put in place, including where and when they took place, and who brought them to a conclusion (indicating local operators and other subjects).

The main actions regard the search for ever more genuine raw materials for the preparation of our soaps. Naturally we have also bought

more modern equipment, which have contributed to a relative reduction in production times and in energy consumption, and to an

increase in productivity. The realisation of all this has been the result only of our own resources, both economic and in terms of technical

knowledge. I should specify that my father, the previous owner of the company, was a chemical engineer, while I am a mechanical

engineer and my wife is a chemist. These types of competencies have been very helpful in improving the production of Patini soaps.

In the past I have tried to participate in programmes of financial support and assistance for traditional products, but my applications

weren’t accepted and no specific motivations were provided. Such procedures, useless and unproductive, have meant only high costs

for our company, both in terms of money and in terms of a slowing down of production. I have reached the conclusion that for

companies like ours it is best not to have relations with public institutions.


Describe the area of production Are there specific resources that characterise your area of reference? Are they agro-alimentary resources or products of handicrafts? Are there interdisciplinary and inter-territorial integrations that confer an added value to the product?

Given that the main raw material is olive oil, I think we are advantaged in that Corfu produces a lot of oil, a large amount of which is not

suitable for use as a foodstuff and which we therefore use in the preparation of the soap.

IV. PRODUCT DESCRIPTION OF ITS RELATIONSHIP WITH THE MARKET This part of the questionnaire will cover the description of the product with the indication of the characteristics of the raw materials used, and of the eventual phases of transformation. Please describe and underline, in the description, the specific nature of the product and the production process which differentiates it from other products that fall into the same typology.

We produce 3 types of soap.

Olive oil soap (100% olive oil) – has a limited foaming power but is characterised by its light and hypo-allergenic action.

Green “olive-residue” soap, which contains the chlorophyll of the olive and is characterised by its detersive qualities and by the multitude

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of uses to which it is destined.

“Marsiglia-type” soap, made up of virgin olive oil (80%) and edible palm seed oil (20%), is a delicate soap with a rich foam.

Aside from the fundamental ingredients we use soda, salt and water – rigorously without additives in contrast to industrially produced

soaps.


The raw material is obviously olive oil, which we get exclusively from local producers.


The procedure used for the production of the soap is as follows: Pour the oil and the soda into the pot and let it boil for a week. We then

pour the mixture obtained in this way onto large wooden trays so that it can dry. We then brand the soaps, cut them with a knife and

leave them for four months in the drying room.


As I have already said, the fact that Corfu, from the Venetian era on, has a significant production of olive oil is particularly advantageous

for our soap factory. In this way we can be in direct contact with the producers and check first hand the raw materials.

Describe how the product is presented on the market (state the brand or describe the pack used) (E.g.: “Pane d’Altamura” (Bread from Altamura) is packaged inside......…... The dimension of the bag is ..., colour.... etc....)

Our soaps are sold loose, and also in packages of 100-130 g, wrapped in shiny paper. They are packaged in cardboard boxes and for

exportation are put on pallets.


The majority of our product is exported to Japan – a commercial collaboration that arose from my participation in a programme

organised by JETRO (Japan External Trade Organisation), the equivalent of the Greek OPE (Organisation for the Promotion of Exports).




Also outside national borders 90 % of total sold

State the sales channels used when marketing the product. (More than one answer is possible: state (or estimate) the percentage of product sold by each channel)

Modern distribution (supermarkets/hypermarkets) ________% Retail/Specialised shops 30 % Catering ________% Direct Sales ________% Email orders ________% e-Commerce (Internet) ________% Traditional Festivals and Holy days ________% Fairs ________% Other sales channels (specify) ______telesales (Japan) 70 %


I haven’t carried out any specific marketing plan, mainly due to my personal belief that the best publicity is that carried out by my

customers and clients themselves.

In spite of this, and on their own initiative, some national newspapers have done a report on “Saponificio Patuni”, and we also recently

gave an interview to a Greek TV station which will be screened in the near future. Our company was also featured on TV by the main

Austrian TV channel, ORF1.

We are planning to create a website of our soap factory – not so much to advertise our products as to inform consumers about natural

olive-oil soaps.


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I can’t give a precise answer. What is certain is that we are constantly seeking to improve, with great personal effort and dedication.


Without doubt, the direct beneficiaries are the consumers of our products, to whom we offer a totally healthy way of looking after one’s

personal hygiene or other types of hygiene, in contrast to the chemical detergents produced by large industries. Our soaps are

compatible with the environment and with the human organism, since they release the pores of the skin, eliminating impurities in an

effective way (fatty substances, dead cells etc.).

Corfu’s olive growers are also benefited, in that a high percentage of the olive oil produced on the island is inedible, but is given a value

where otherwise there wouldn't be one.

Problems met, teachings learnt Explanation of the main problems met, along with how they were resolved and what lessons were learnt.

There are always difficulties, above all when one is pursuing the continuous improvement of the final product, and consequently the supply of ever more genuine raw materials.


Sales have remained fairly steady, given that on Corfu we are the only company that produces soap. We are succeeding however in

keeping the quality of our product high, and by buying more modern machines (without modifying the method of soap production) we

have increased productivity and reduced energy consumption

V. WHY THIS ACTION/PROJECT IS A GOOD PRACTICE? Area-based approach This involves the definition of a development policy based on the particular situation of the area, in terms of its strong and weak points.

The strong points of our location are the high availability of olive oil, and in particular of highly acidic oil, as well as a considerable

touristic presence.

On the other hand the fact that Corfu is an island, and furthermore very decentralised, doesn’t help the transport situation. Transport

costs are high, and it is not possible to communicate with the centre when lacking materials or equipment.

"Bottom-up" approach This aims at encouraging the participatory decision-making process at a local level, for all aspects of the development policy.

In general I am unhappy with local and national institutions, since as a general rule there is no information regarding the promotion of

typical local products. Furthermore there is no suitable infrastructure (e.g. technology park, specialised workers), or the technical

knowledge necessary for the strengthening and diffusion of our products. I don’t think this happens intentionally, but rather due to a lack

of awareness.


A serious collaboration with other companies producing traditional local products would be useful and interesting. Knowing the mentality,

however, and the lack of infrastructure and technical knowledge, I don’t know how successful a similar attempt would be.

Innovation Even if the idea is innovative also the actions should be innovative.

Safe-guarding the soap-production method handed down to me by my father, emphasising the pin-pointing and use of exclusively local

and genuine raw materials, avoiding any chemical additives.

Integrated Approach The actions foreseen are co-ordinated as a coherent and integrated group. Yes.


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No, as I have already said it is difficult that this could be created.

Transferability The action/project can be transferred to other areas with similar economic and geographic characteristics.












Interviewed::

Name Eduardo

Surname Fiorillo

Phone 0030 26610 49467


Signature

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Reference Area

Region of Puglia


Greece



Municipality LEFKADA x CEFALONIA � PATRASSO � MESSOLONGHI � Other (plaese specify)

Sector:

x Agro-alimentary



Product Name

“Lefkadìtiki ghì” wine (Area of Lefkada)


Company name: Robòtis Dimìtris & Soci

Contact: Robòtis Dimìtris

Address: 8th km provincial road Nidri-Vasilikì, Lefkada

Post code: 31082

City Lefkada

Region Lefkada

E-mail [email protected]

Phone: (0030)26450 39139, (0030)6972 606391

Fax: (0030)26450 39139



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1. Marketing and Communication Strategies second choice


3. Improvement in product quality first choice





Individual




As a wine-making expert I am particularly interested in the production and sale of wine. Our activity was started 6 years ago,

and to differentiate and establish myself in comparison with other producers I introduced new techniques into the production

process. In reality the originality doesn’t just have to do with the technique involved in the production of the wine, but also in

the product itself. This is because for the bottled wines we only use local varieties of grapes. To be precise, for red wine we

use a rare variety that is grown on Lefkada at an altitude of between 200 and 700 metres and which is called “Berzamì” (or

“Berzamino” – clearly imported by the Venetians in 1684). It is considered one of our country’s best products. For the white

wine, on the other hand, we use a type of grape that is called “Vardèa”.

We are also seeking to diversify in so far as the way in which our product is presented. Our company’s production and its

display area occupy a fairly large area in open countryside, and is hosted within various stone structures. Unfortunately it is

very difficult that our product might obtain a DOC certification, since the Greek Ministry for Agriculture only grants these

certificates with great difficulty. We also have big problems with bureaucracy.


As I said before, as well as adopting a different system of wine production, and using varieties that are cultivated on the

island, we have carefully looked after the appearance of our company. The buildings in which we produce the wine are all

made of stone, a building element that is in perfect harmony with the surrounding environment. In total there are 5 buildings:

the one in which the wine-making takes place, the bottling area, the one in which we store the finished product, the quality

control workshop and finally the building in which we welcome our customers. Here it is possible to taste our wines in front of

a splendid panorama, and the tasting can also take place on the 2nd floor of the building, which we have transformed into a

small museum containing objects traditionally used in the production of wine.

There is also another stone building in which we present the olive oil produced in the area, as well as a botanic garden in

which we have planted all the essences grown on Lefkada. This last initiative certainly represents a distinctive aspect of our

company in relation to other producers. Our objective, however, is that of linking up our islands main products, and we also

have other ideas that we are planning to put into practice by the Summer of 2008

We asked the State for some financial support, but due to the bureaucracy the reply only reached us 2 and a half years later.

At the end the response was a positive one, but after such a long wait we had already bought the machines that we needed,

making the financial assistance useless. We also wasted our time on bureaucratic procedures, an experience which was

also very psychologically tiring.

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III. PRODUCT DESCRIPTION OF ITS RELATIONSHIP WITH THE MARKET

Describe the area of production Are there specific resources that characterise your area of reference? Are they agro-alimentary resources or products of handicrafts? Are there interdisciplinary and inter-territorial integrations that confer an added value to the product?

There are no interdisciplinary or inter-territorial resources for our area. Regarding Lefkada’s typical specific resources, there

are some particular grape varieties, such as the “Berzamì” of which I have already spoken, which has a rich phenolic

structure and an intense colour. When it is cultivated on suitable land and at low altitude “Berzamì” produces wines with a

high alcohol content, good acidity and a rich colour. There is then the Vardèa, which has a rich body and an aromatic

character. The fact that in our bottled wines we only use these two varieties differentiates us from other Greek wines, giving

our wines a certain unique quality.



Our red wine is produced from the red “Berzamì” grape, and the white one from a variety of grape called the Vardèa. Our

objective was to differentiate ourselves from other producers. In particular we use soft procedures in the sweetening of the

grapes under controlled pressure, after which one extracts the must. When crushing the must one uses various methods,

normally particular machines that crush the bunch with rolling cylinders. We then separate the pressings, make the residue

deposit itself, age in oak casks and filter. The humid climate of our area contributes positively to giving a particular character

to the wines produced in the area.

To conclude, the continuous attention given as much to the production and bottling phase as to the quality-checking phase of

the final product contributes to the high quality of “Lefkadìtiki ghì” wine. We also seek to always have an excellent

collaborative relationship with the producers.


The raw materials used in bottled wines come exclusively from the area of Lefkada. For the production of wine sold by

measure we also use raw materials from other areas of Greece. The characteristics of the vines of Lefkada have been stated

above.


Having harvested the grapes one passes to the phase in which one extracts the must using machines that crush the

bunches between rotating cylinders. In this phase the bunches are separated from the grapes, in so far as the bunches

themselves would damage the taste of the wine as well as the health of the final consumer. This is followed by fermentation,

the length of which is determined by the type of wine that is being produced. The ageing phase is also of particular

importance.


On Lefkada there are 5 or 6 active wine producers. What differentiates us from other areas of Greece is the fact that we only

use local varieties for our bottled wines, and also the humid climate which gives the product a particular flavour.



“Lefkadìtiki ghì” wine is normally sold in 750 ml bottles, but also in 187 ml bottles. The stopper is made of cork, and on the

label there is an engraving of the island of Lefkada.


“Lefkadìtiki ghì” wine is mainly sold in the area of Epirus, and a substantial percentage (c. 25%) is sent to Athens from where

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it is distributed to other markets in Greece. 25% of our production is sold in Holland, a collaboration that came about due to

personal contacts with an inhabitant of that country who is active in the sector.





State the sales channels used when marketing the product. (More than one answer is possible: state (or estimate) the percentage of product sold by each channel)

Modern distribution (supermarkets/ipermarkets) 30 % Retail /Specialized shops 10 % Catering ______ % Direct Sales 10 % Email Orders ________% e-Commerce (Internet) ________% Traditional Festivals and Holy days ________% Fairs ________% Other channels (specify) ______restaurants 50 %


For the promotion of our products we focus in a particular way on a personal relationship with our customers. In the Summer

many tourists come to the display area that we have set up, either by chance or because they have seen adverts for our

wine. That’s more or less how our collaboration with Holland started. In the near future, hopefully this coming Summer, we

will organise events or theme evenings. We have also advertised out product (“Lefkadìtiki ghì”) in some national

newspapers, and we also intend to publicise our wines on the internet. Our website is currently being created.


The total cost of infrastructure and machinery was 1,5 million euro. The company has been active for 6 years, while the

construction of the buildings around it began 2 years ago. We are however planning to make some further additions to the

existing complex.


A correct presentation of typical products naturally has repercussions for the whole area. We believe that the combination of

an attractive architecture and well equipped spaces, as well as the bringing together of wine with olive oil and the plants of

our island positively influence the tourists passing through the island – given that, as is known, Lefkada lives mainly from

tourism.

Problems met, teachings learnt Explanation of the main problems met, along with how they were resolved and what lessons were learnt.

From the start of our activity we have met many problems. To begin with we wasted a lot of time in contacts with state bodies

to whom we had turned in order to access financial aid. Unfortunately the answer, while positive, was late in coming, and we

wasted precious time during the wait (and at the end were in any case forced to buy the equipment on our own).

Also getting our product known hasn’t been easy. On Lefkada there were already 6 other wine-producing companies, and

wine is also produced in many other areas of Greece. To conclude, there were also many problems in the planning and

construction of the buildings in which our company is located.


All our efforts have had as a result the improvement of our product and of its particular character, as well as its promotion

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with the public.


Area-based approach

This involves the definition of a development policy based on the particular situation of the area, in terms of its strong and weak points.

Lefkada is a touristic island, and therefore a significant percentage of our wines is sold to foreigners. The people of Lefkada,

however, love their island a lot and therefore support local products.

The negative aspect is that cultivable land is of a small size, and the price of land is particularly high.

"Bottom-up" approach This aims at encouraging the participatory decision-making process at a local level, for all aspects of development policy.

At least at local level there is not any know-how in so far as concerns marketing the product. For example, even if we are

informed about Trade Fairs in Greece and abroad, we cannot know whether they are suitable for marketing our product


Collaboration with others is not always easy. This is the majority opinion and for this reason the majority of producers acts

individually in our sector. It would however be a good thing if there existed a line of common conduct (for example a co-

operative) for the promotion of our local products so that they might become more recognisable

Innovation

Even if the idea is innovative also the actions should be innovative.

Spaces created specifically for wine production and its presentation to the public; the connection between this and other

staple island products; particular character of Lefkadìtiki ghì” wine.

Integrated Approach

The actions foreseen are co-ordinated as a coherent and integrated group.

Naturally this is the direction in which we are moving.


Not yet. It is however indispensable that the producers of Lefkada act together in such a way that our products become more

competitive and more recognisable.

Transferability

The action/project can be transferred to other areas with similar economic and geographic characteristics.

Clearly some of our innovative ideas could also be applied elsewhere. Other companies could follow similar wine-making

procedures and make use of similar ways of displaying their products in display and reception areas like that which we have

built and furnished, always respecting the particularities of every area.

Sustainability


The present information regarding data protection is rendered according to article 13 of D.L. 196 (30 June 2003) - Code regarding the protection of personal data. We inform

you that the personal data provided will be processed in accordance with these norms, and that such processing will be characterised by the principles of correctness, lawfulness,


Specific security measures are observed as a safeguard in order to prevent the loss of the data or its illegal/incorrect use and access by non-authorised people. All the necessary

data protection interventions, as foreseen by the new dispositions of ex. art. 33 (and following) of D.L. 196/2003 have been adopted. The subjects to whom the data refers have

the right in any moment to obtain confirmation of the existence of this data and to be informed of its content, origin and method of processing, as well as to the logic applied

when using electronic equipment. They may check whether the data is correct, and request its updating, rectification or integration, as well as be informed of the details of the

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subjects or categories of subjects to whom the personal data could be communicated, or who could have access to the data in their roles as controllers or processors of the data

(art. 7 D.L. 196/2003). In accordance with the same article they have the right to obtain the cancellation, transformation into anonymous form or the blocking of data being

processed in violation of the law, as well as opposing in any case, for legitimate motives, the processing of their data, even if it is pertinent to the aim of the data collection.


Interviewed:

Name Evi (Paraskevì)

Surname Kotti

Phone (0030) 26610 – 49467

e-mail

Signature

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Annex II

Interwiew carried out with italian enterpreneuses

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Reference Area Region of Apulia Province of Brindisi � Province of Lecce �

Province of Bari x Greece Region of the Ionian Islands Prefecture of Corfù

Municipality LEFKADA � KEFALONIA � PATRAS � MESOLONGHI � Other (please specify) Sector:



Product name

CONSORZIO

PUGLIA NATURA

Promoter and implementer of the “short supply chain” project

I. BASIC INFORMATION

Company details

Company name: PUGLIA NATURA

Contact: Luigi Triggiani

Address-city Registered Office: Via Bonomo 49 – 70031 Andria (Ba) - tel./fax 0883 592225 Administrative Office: Via O.Serena 38 – 70126 Bari - tel 080 5530049; fax 080 5524255


Phone:

Fax:

Other offices and branches: Foggia - Piazza U. Giordano 53 (c/o D&T); tel/fax 0881 580086 Guagnano (Le) - via Mazzini 14; tel/fax 0832 704946 Latiano (Br)- via Col. Montanaro 87 (c/o Studio Rubino); tel/fax 0831 725373

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Manduria (Ta) - via Erario 12; tel 349 7501556 Spinazzola (Ba) - via G. Bovio 779 (c/o Studio Sorrenti); tel/fax 0883 684075 S. Giovanni Rotondo (Fg) - via Diaz 7; tel/fax 0882 456499 Taranto - via Icco 11; tel 099 4773103



1. Marketing and Communication Strategies X


3. Improvement in product quality X

Assistance to agricultural and agro-alimentary companies in the promotion of their products also through their certification as

organic.

4. Other subjects (please specify) X

Services to companies and consumers (encouraging the creation of consumer purchase groups);

Protection and promotion of Apulian biological products.


Territorial/collective X


“Consorzio Puglia Natura” collaborates with some important partners, including:

AIAB (“Associazione Italiana per l’Agricoltura biologica” – Italian Association for Organic Agriculture);

CiBi (“Consorzio italiano per il Biologico” – Italian Consortium for Organic food);

ACU Puglia (“Associazione Consumatori Utenti” – Association for Consumers and Users); IFOAM

Individual

In co-operation internationally/trans-nationally with other companies? X

The consortium and/or its experts have participated during other transnational projects in the promotion and diffusion of the

“short supply chain” concept (in Albania and Lebanon).


Brief history of the Pilot Action Description of the ideas behind the development of this action/project; the initiator(s) of the action/project; the involvement of local partners (LAG, project operators etc.) in the conception/development of the action/project;how this action/project is embedded in the territorial strategy

“Consorzio Puglia Natura” was born in 2000 with the objective of protecting and promoting, above all at a Regional level but also

at a National and International level, typical Apulian products, organic products, natural products and products that are

orientated towards the ethical development of the economy, in full respect of the relative National and EU norms, as well as

collective brands and brands of guarantee.

Among the members of its consortium, “Consorzio Puglia Natura” counts both consumers (about 100) and agricultural and agro-

alimentary companies (more than 400) of which about 20 are currently involved in the “short supply chain” project, which has the

objective of keeping on the territory the added value coming from quality productions, and helping associated and non-

associated consumers consume healthy products. This objective is being reached by promoting the creation of consumer

purchasing groups, with conscious consumers in such a way as to reduce the gap between producers and consumers, a gap

which is often too wide.

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Among the numerous activities taken forward by “Puglia Natura” there are:

The elaboration of marketing plans for the promotion of typical products from Andria (in partnership with the Local Action

Group (LAG) “Murgia degli Svevi” in the ambit of Leader II);

Management of the “Centro Agricoltura Ambiente e Alimentazione” (Agricolture, Environment and Food Centre) aimed at

rural development in the territory of Andria (always through the EU programme Leader II);

in collaboration with the Nord Barese-Ofantino Territorial Agreement it supplies marketing plans, actions regarding distribution

and collective catering, and promotion of typical products coming from9 towns in the area (Trinitapoli, Margherita di Savoia,

Barletta, Trani, Andria, Corato, Spinazzola, Minervino and Canosa);

The carrying out of awareness campaigns such as “BioGoloso”, which had as particular objectives the protection, promotion

and diffusion of organic products and typical products from the area. An initiative which was realised through various events,

such as the first “Corso Biogoloso” (9 September 2001 – free tastings led by wine and olive oil experts (the companies of

Torrevento and Torre Sansanello) or video showings and the diffusion of organic-related materials during an open air film

show at Andria’s Ipercoop in the Summer of 2001; “Percorsi del Gusto” and promotional programmes in schools during the

Autumn of 2001.

Support for important events regarding organic agro-alimentary products, such as Premio Biol – City of Andria, a competition

between the best organic extra virgin olive oils in the world scheduled at the end of every April in Andria, or the

“Biodomeniche” (Organic Sundays).

As far as concerns the “short supply chain” project, this is an initiative that began only recently (about 2 months ago), and

among the instruments used there was the organisation of a market, in which the companies of the consortium, as well as

selling their products, sought to create a direct relationship with the consumer, as well as build up their loyalty. This was done

by providing details on their agricultural companies/farms and offering them the opportunity of coming to visit - conveying in

this way their passion and the real reasons pushing them to produce according to the principles of organic agriculture.

II. QUALITATIVE INFORMATION REGARDING THE PRODUCT

Describe the area of production Are there specific resources that characterize your area of reference? Are they agro-alimentary resources or products of handicrafts? Are there interdisciplinary and inter-territorial integrations that confer an added value to the product?

The products promoted during the town markets come exclusively from the Region. Some are also typical Apulian products

(DOP olive oil, bread, fresh “orecchiette” (ear-shaped) pasta, Cardoncello mushrooms etc..), but all are BIO-certified by an

accredited supervisory organization.

III. PRODUCT DESCRIPTION OF ITS RELATIONSHIP WITH THE MARKET



All the products come from the Region: olive oil, wine, jams, oven-produced products, pasta, vegetables, fruit, dairy produce,

honey, etc..


At the markets it is mostly agricultural companies putting on sale their organic products, depending on the season in which

the market takes place.

During the markets “Puglia Natura”, together with the producers themselves, provides information on the principles driving

this type of activity on the basis of organic agriculture, and on the possibility of creating “commercial” relations having tried the

products on display.

Specify any variations in the product in relation to the different areas and typologies (E.g: ………in the area of this Municipality ………….. one uses olives that are treated in a different way than in other bordering Municipalities

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………………..etc.)

NOT APPLICABLE



The product is sold directly by the producer, and with the producer’s own brand. It is a very wide range of products, and the

choice of packaging and merchandising is left to each individual producer.


At the moment these markets are being planned in various towns of Apulia, so the diffusion of the products is purely

Regional, but given the success of the initiative it would be possible to expand it also to other regions.


Only on the local market (municipality/province/region) x 100 % of total sold Also outside regional borders _________ % of total sold Also outside national borders _________ % of total sold The data refers to products sold during the fairs organised in the ambit of the “short supply chain” project, and through the consumer purchase groups that have already come into being.


Modern distribution (supermarkets/ ipermarkets) ________% Retail /Specialized shops ________% Catering ________% Direct Sales ________% Email orders ________% e-Commerce (Internet) ________% Traditional Festivals and Holy days ________% Fairs ________% Other sales channels (specify) During the process of company improvement aimed at promoting products locally and Europe-wide have you created a marketing plan?

Yes, and the most difficult part is involving agricultural companies in the project. At the moment the most innovative and

tenacious companies are gaining faith in the initiative. How much did it cost to take forward this best practice? (In terms cost, time and resources) Specify length, starting date, end, etc.

Taking forward the project in an organic and continuative way, keeping up contacts between the consumers taking part in the

purchase groups and the producers requires that “Puglia Natura” set aside the use of two full time human resources every

day.

The collaboration of the companies involved is also indispensable, since they need to designate a contact person for the

organisation of events and personnel for when the markets are taking place.


During the first events organised there was good participation from both companies and consumers, as well as a strong

public notice. The consumers welcomed the initiative very favourably, and after feedback a lot of them joined the consumer

purchase groups. The first results were very encouraging.

The results have been extremely positive, as witnessed by the growing demand for products by these very consumers.

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Specifying that this is an experimental project, the results obtained by the initiatives taken forward so far are very

encouraging, notwithstanding the various problems encountered regarding logistics. Above all it is necessary to optimise the

predisposition and positioning of the products.

The added-value of this best practice... on the method, process, results; description in which way(s) Leader+ has brought a clear added value.

The added value of this best practices concerns the involvement of different actors of the organic agriculture chain. In

particular, producers and consumers share the same oriented to the organic. During the promotion activities the producers

meet the consumers with the aim to transfer knowledge about organic agriculture and process. This is a good opportunity to

present their firms, their products and to sell their products.

At the same time its consumers (a quality oriented consumer) can appreciate the organic products and discover new local

markets.

IV. WHY THIS ACTION/PROJECT IS A GOOD PRACTICE?

Area-based approach


Bottom-up approach

This aims to encourage participatory decision-making at the local level for all development policy aspects.

The “short supply chain” strategy is based on bottom-up approach. In particular on the basis of local operators and

consumers needs the Consorzio Puglia Natura decides to focus on promotion activities and “purchasing group”.


“Puglia Natura” approach aimed at promoting partnership, In particular, the synergy and the integration between producers

and consumers the exchange of information and the dialogue on weakness, straightness and on particular needs.

Innovation


The innovation consists in the creation of a close connection between consumers and producers, both of which are part of

“Consorzio Puglia Natura” and adhere to/benefit from the various initiatives promoted by that same Consortium.

The advantages for producers are, as well as the added value for the product being sold, the opportunity to confront oneself

directly with the final consumer, and with their specific demands: giving agricultural producers a sort of on the job training.


Transferibility


The “short supply chain” project could certainly be transfered to other realities; in fact, in this regard Puglia Natura

participated in an experimental market of organic products that took place in Tirana. Bringing products from its producers not

for selling but with the aim of stimulating Albanian producers re examples of packing, presentation and marketing that could

be personalised for their own commercial reality. The same initiative will be re-proposed also in Lebanon in the ambit of an

Interreg project.

Sustainability

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“Puglia Natura” is aware of the fact that this initiative will certainly not change the economy of the producers making up the

consortium, but it does represent an extra income for them.

In fact, helping consumers who want to consume this type of product, and seeking to meet the prImary demand of producers

in selling their own produce, it is possible, with the creation of consumer purchase groups, to give an extra income to small

agricultural and food-processing companies.

IT MAY BE DIFFICULT TO TAKE FORWARD THIS INITIATIVE ONCE THE PROJECT ENDS (SINCE IT CONCERNS A

PROJECT THAT HAS HAD PUBLIC FINANCING

The present information regarding data protection is rendered according to article 13 of D.L. 196 (30 June 2003) - Code regarding the protection of personal data. We

inform you that the personal data provided will be processed in accordance with these norms, and that such processing will be characterised by the principles of

correctness, lawfulness, transparency and the protection of privacy and rights. The data is processed electronically only for the time strictly necessary for carrying out

the aims for which it was collected. Specific security measures are observed as a safeguard in order to prevent the loss of the data or its illegal/incorrect use and access

by non-authorised people. All the necessary data protection interventions, as foreseen by the new dispositions of ex. art. 33 (and following) of D.L. 196/2003 have been

adopted. The subjects to whom the data refers have the right in any moment to obtain confirmation of the existence of this data and to be informed of its content, origin

and method of processing, as well as to the logic applied when using electronic equipment. They may check whether the data is correct, and request its updating,

rectification or integration, as well as be informed of the details of the subjects or categories of subjects to whom the personal data could be communicated, or who

could have access to the data in their roles as controllers or processors of the data (art. 7 D.L. 196/2003). In accordance with the same article they have the right to

obtain the cancellation, transformation into anonymous form or the blocking of data being processed in violation of the law, as well as opposing in any case, for

legitimate motives, the processing of their data, even if it is pertinent to the aim of the data collection.


Interviewed:

Name Luigi

Surname Triggiani

Phone

e-mail

Signature

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Reference Area Region of Apulia Province of Brindisi x Province of Lecce � Province of Bari � Greece Region of the Ionian Islands Prefecture of Corfù Municipality LEFKADA � KEFALONIA � PATRAS � MESOLONGHI � Other (please specify) Sector:



Product name


Organisation name: LIBERA TERRA

Contact Apulia: Alessandro Leo

Address- City vico dei Cantelmi, 1 72023 Mesagne (BR)


Phone: 349 7417950

Fax

Website: www.liberaterra.it

Contact address:




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4. Other subjects (please specify) X Promoting an aware consumption of food products, obtained from lands that have been confiscated from the Mafia, given over to the collective good and made productive once more – becoming a driving force for a healthy and virtuous economic chain, also thanks to the participation of the territory’s organic farmers who sympathise with the redemption project.


Territorial/collective X


The “Libera Terra” project collaborates with some prestigious partners, each of which have particular competencies necessary for

the carrying out of the project:

Slow Food (promotion, diffusion, technical advice);

Legacoop (social and economic network)

Coop Italia (commercialisation);

Botteghe del Commercio Equo e Solidale – Fair Trade shops (commercialisation)

Alce Nero (technical assistance for the birth of organic co-operatives)

Conapi (technical assistance for bee-keeing equipment)

Cno (National Olive-growers Consortium – technical assistance)

Cgil (promotion and advice).

At the regional level there are attempts at creating a synergy with the Torre Guaceto Nature Reserve and with Coop. Thalassia.

Individual




The “Libera Terra” project was born following a law proposed by popular petition, promoted by the association “Libera – associations,

names and numbers against the Mafia” - law n.109 (7 March 1996) – MEASURES REGARDING THE MANAGEMENT AND

DESTINATION OF CONFISCATED AND SEQUESTERED GOODS) according to which property confiscated from the Mafia must be

given back to the community and re-used for social aims.

The first initiatives were carried out in Sicily in 1999, where tens of hectares confiscated from “Cosa Nostra” were entrusted to the social

co-operative “Placido Rizzotto – Libera Terra”. The confiscated lands, which once belonged to the Mafia, became productive once more,

and have become a driving force for a healthy and virtuous economic chain, also thanks to the participation of the territory’s organic

farmers who sympathise with the redemption project – demonstrating that acting legally is a good idea.

The products, marketed with the ethical “Libera Terra” brand are grown in full respect for the typical nature and traditions of the territory,

bringing to the tables of Italian families a genuine, good and fair product.

The project supports an aware consumption, because also in this way it is possible to defeat the Mafia.

On the basis of the experiences taking place in Sicily, Calabria and Lazio a “Libera Terra” social co-operative was wanted also in Apulia,

which today works lands and vineyards confiscated from the Mafia of the Salento.


The main activity is the use of confiscated lands in order to obtain high quality organic products. There are also camps for volunteers,

information points, the restoration of rural dwellings that can be used as small habitations for tourists, the creation of “didactic farms” and

company sales points; all activities which are leading to the creation of a concerted activity in the social re-use of ill-gotten gains.

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In particular the co-operative in Apulia is involved in crop-growing (above all in the territory of Mesagne) which will be used in the

production of “frise” and “taralli” (at a mill and a bakery that are certified for organic productions) and vineyards (presently about 20

Hectares in the municipality of Torcharolo) run organically to produce wine that is organically certified.


Describe the area of production Are there specific resources that characterize your area of reference? Are they agro-alimentary resources or products of handicraft? Are there interdisciplinary and inter-territorial integrations that confer an added-value to the product?

In the other regions of Italy where the “Libera Terra” project is active (Sicily, Calabria, Campania) products include pasta, olive oil, jams,

honey.

Since there is a tendency to differentiate and expand the selection of products, in Apulia there is a production of bakery products (frise,

taralli etc.), but also wine, given that the land has a propensity for vine cultivation.




All the raw materials used in producing products with the Libera Terra brand have the peculiarity that they were obtained from

confiscated land that has become productive once more thanks to collaboration with the local productive fabric, and according to organic

production methods.


The activities conducted on properties confiscated by the social co-operatives don’t exclusively concern their workers and partners. Over

the years there has become established a working method that involves the territory’s “healthy” subjects, making the confiscated

property a resource for the development of the whole socio-economic chain. Above all there is the involvement of the territory’s organic

farmers who sympathise, through production agreements, with the spirit and rules of the project, giving value to the raw materials

collected and passing it on to the Libera Terra co-operative. In the same way, various handicraft structures are involved in the

transformation of the products which arrive, once packaged, on the table with the Libera Terra brand. These activities involve dozens of

people, for who, today, revenge on the Mafia represents the concrete possibility of being able to build a future that is free from violence,

extorsion, favours and privilege, remaining on one’s own land.

A fundamental principle is contained in the involvement of the entire social fabric. For example, in the production of wine in Apulia, as

well as uprooting the old plants and substituting them with native varieties, a winery was located that as well as providing the required

requisites from a qualitative point of view was also suitable in terms of its legal requisites (re recruitment of personnel, payment of

personnel, absence of links with people with penal precedents etc.). There is also a plan to involve some local schools in the design of a

label for the wines, so as to make the children aware of issues concerning legality.




NOT APPLICABLE


The product is sold using the ethical brand “Libera Terra” both in the large-scale retail trade (Coop Italia) and in the network of “Botteghe

del Commercio equo e solidale” (Fair Trade shops). Information regarding the spirit that characterises the co-operatives producing

“Libera Terra” products is very evident on the label.


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The products are sold at national level mainly through the large-scale retail trade, in particular by the COOP. Another channel is that of the national chain of “Botteghe del Commercio equo e solidale” (Fair Trade shops). Also, as of about a year, there are present on the national territory the first examples of the “Botteghe dei Sapori della Legalità”, which only sell products bearing the “Libera Terra” brand.



(municipality/province/region) _________ % of total sold




Modern distribution (supermarkets/ ipermarkets) ________% Retail /Specialized shops ________% Catering ________% Direct Sales ________% Email orders ________% e-Commerce (Internet) ________% Traditional Festivals and Holy days ________% Fairs ________% Other sales channels (specify)

The products are sold at national level mainly through the large-scale retail trade, in particular by the COOP. Another channel is that of

the national chain of “Botteghe del Commercio equo e solidale” (Fair Trade shops). Also, as of about a year, there are present on the

national territory the first examples of the “Botteghe dei Sapori della Legalità”, which only sell products bearing the “Libera Terra” brand.

Thanks to the partnership with the COOP it sometimes happens that demand exceeds supply.


On the one hand marketing is entrusted to the anti-mafia associations linked to the “Libera” association, which promote products coming

from co-operatives that are working lands freed from the Mafia. To this is added the project’s collateral actors, the network of

associations supporting “Libera” and the marketing initiatives put in place by its distrbutors. Concerning the marketing of the wine this is

entrusted to Ascione Associati, a national company that is specialised in marketing.

How much did it cost to take forward this best practice? (In terms cost, time and resources) Specify length, starting date, end, etc.

The “Libera Terra” project starts with a minimum economic support from Italia Lavoro Spa (a company connected to the Ministry for

Welfare) for the partners of the co-operative. However, the costs of the restoration of confiscated and often abbandoned lands is often

the responsibility of “Libera”, which invests in the birth of new co-operatives without the necessary economic support of the Government.

It is a huge economic effort for an association aimed at social promotion, but without any alternative it seems the only way of

recuperating those lands for the community, which otherwise would remain abandoned as a symbol of the inertia and inefficiency of the

power of the State.


Following the experiences in Sicily and Calabria, the “Libera Terra – Apulia” project foresees the use of property confiscated from the

Mafia in the province of Brindisi, in the municipalities of Mesagne, Torchiarolo and San Pietro Vernotico. It comprises about 20 hectares

already being cultivated for organic wheat –thanks to which Libera Terra’s first Apulian “tarallini” have been produced, soon to be

circulated in Coop hypermarkets – and about 30 hectares of typical vines, being restored after years of neglect thanks to the work of

agronomists connected to the Slow Food circuit. The partners of the emerging co-operative will be pin-pointed through a public

notification (published from 18 June 2007 until next September 7th) which will be communicated across the whole country. Following the

selection of the participants there will be a period of training aimed at gaining the knowledge and competencies that will be needed

within the new co-operative. Partners of the project, other than the municipalities interested by the confiscated properties, the Prefecture

of Brindisi and “Libera”, are the Province of Brindisi and Italia Lavoro Spa (with the resources of “Programma Pari”). Another participant

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is the national agency “Co-operating with Libera Terra”, a network of economic subjects of national importance (Legacoop, Conapi,

Unipol and numerous others) who place their competencies at the service of the challenges of “Libera Terra”.

The underlying objective is therefore the birth of a new social co-operative which might be successful in terms of legality, quality and

sustainability, and which at the same time signals the ability to give back to the community that which has been taken away by violence

and arrogance, so that it might become a symbol of a possibility for redemption, justice and development of the whole Apulian territory. Problems encountered; lessons learned Explanation of the main problems encountered, how they were solved and the lessons learned..

The problems encountered during the journey being travelled by “Libera Terra” are closely connected to the lack of legal dispositions

governing the sequestration and confiscation of property – an example of which is the excessive amount of time that passes between

sequestration, definitive confiscation and destination of the property, something which often leads to the degradation of the confiscated

property. There is also a lack in the funds necessary for restoring the properties, and sometimes the properties are occupied by

members of the mafia or people connected to them. Finally, it is impossible for the receiving subjects (e.g. the social co-operatives) to

take out loans on the basis of the confiscated property, which as it is owned by the State is not available.

This requires, therefore, a reform of Law 109/96, starting with the constitution of a National Agency for the control and management of

the process regarding confiscated property and including the provision of funds that can incentivise and help the social recovery of

property freed from the Mafia.


The added value of the “Libera Terra” project is in the alliance between social and economic aims: the birth of a new social co-operative

that can be successful regarding legality, quality and sustainability, and which at the same time signals the ability to give back to the

community that which has been taken away by violence and arrogance, so that it might become a symbol of a possibility for redemption,

justice and development of the whole Apulian territory.

V. WHY THIS ACTION/PROJECT IS A GOOD PRACTICE? Area-based approach This entails defining a development policy on the basis of an area’s own particular situation, in terms of its strengths and weaknesses.



The “Libera Terra” project, by its very nature, creates a very wide network of partnerships. At a first level it involves the institutions, the

local bodies where the confiscated properties are located and national partners operating across the territory. The network of co-

operation extends to local economic subjects who want to support a successful result of the project, and there is also the

encouragement of a packed social network around the symbolic value of the “Libera Terra” co-operative, so that it might become a

reference point for the territory’s anti-mafia movement.

Innovation Even if the idea is innovative also the action should be innovative.

Integrated Approach The actions foreseen are co-ordinated as a coherent and integrated group.


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Transferibility The action/project is transferable to other rural areas with similar geographical and economic characteristics

The “Libera Terra” project was born in Sicily and has already proved itself very transferable to other territories that want to make it their

own, such as Lazio and Calabria. The conditions of transferability are linked, first of all, to the political will to affront the social recovery of

property confiscated according to the practices proposed by Libera.











Date: 05th November 2007

Interviewed:

Name Gianfranco

Surname Ciola

Phone

e-mail

Signature

Coordinated by


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Reference Area

Region of Apulia

Province of Brindisi � Province of Lecce � Province of Bari � Greece

Region Ionian Islands


Municipality LEFKADA � KEFALONIA � PATRAS � MESOLONGHI � Other (specify)

Sector:

� Agro-alimentary



Product name

MASSERIA FERRI

I. BASIC INFORMATION

Company details

Organisation name: MASSERIA FERRI

Contact: Rosa Lella Motolese

Address - City: Contrada Ferri 1 -72017 Ostuni (BR)


Phone: 080.4395483

Fax: 080.4858200

website: www.masseriaferri.com

Contact address:



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4. Other subjects (please specify) X sustainable development of a rural area




Individual




The origins of this farm (“Masseria”), which is located in the territory of Ostuni almost on the border with that of Martina Franca, go

back to 1700, when there was allowed the creation of a supporting farm, or rather the start of a small agro-pastoral nucleus, spread out

across only 3 “tomoli”. From the late Middle Ages there had been in the area a vast ecclesiastical estate, initially belonging to a

Benedictine convent and then to an order of monastic knights – the Abbey of San Salvatore di Pecoraia, under the Bishop of Ostuni.

This estate came in to the property of the Order of St. John of Jerusalem (from 1530 known as the Order of the Knights of Malta) and

successively, during the 17th Century, the owners decided to sell part of the estate to private individuals in order to increase their

income. A part of this was the “Masseria Ferro”, owned by Domenico Goffredo the Magnificent, known as “Ferro”. Following the

marriage in 1797 between Donna Teresa Goffredo di Donato Antonio and Don Francesco Lella di Bonaventura, the farm became the

property of the Lella family, who are the owners still today.

It is therefore a place that is rich in history from the far distant past, which has been enhanced by bringing to light the farm’s history and

the habits of farm life.


The activities taken forward that have arisen over the years are numerous. In particular the activity of the farm started with the creation

of a dairy-products company, which makes use of the milk produced by the farm’s Podolica cows. A butchery was then created for the

butchery and sale of these same cows, which roam free around the fields of the farm’s holdings; the products (wine, cheese, meat) are

mainly sold on the farm itself.

Later 6 hectares of vines were also planted, since the area has a particular calling for this type of cultivation, and its grapes produce

DOC Martina wine. These activities are carried out alongside:

Catering (which offers local and regional typical gastronomic dishes, reproposed in a refined way and made with natural products

produced on the farm);

Hospitality (in suggestive and characteristic stone rooms, with barrel vaults and arches, situated on the round floor where previously

there had been handicraft workshops, stables or cellars, and which still have the original stone floors (made of “chianche”);

Teaching Farm (a real open air school offering workshops on aromatic plants, workshops on the construction of bird boxes/bird

feeders, nature-themed walks in the wood, the discovery of life on the farm, and workshops on the production of bread from wheat, and

cheese from milk).




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“Masseria Ferri” spreads over 100 hectares, in the area known as the Alto Salento, and maintains its agricultural vocation with the

rearing of podalica cows and the cultivation of grapes in order to obtain the fine DOC Martina wine. It also includes numerous hectares

of oak woods, in which it is possible to go on excursions in an uncontaminated environment, alongside the typical vegetation of the

Murgia area (in the Autumn it is possible to find mushrooms, and in the Spring one can collect excellent wild asparagus), and alongside

the typical fauna of the place; it is actually possible to come across grazing “Murgia” horses (a typical moorland horse) and the donkey

of Martina Franca, both animals that are in danger of extinction.




All the raw materials used are produced on the farm itself; they are therefore obtained using natural methods, according to the ancient

customs of farm life.

The milk from which the cheeses are obtained is obtained from the Podolica cows grazing on the farm’s holdings, along with the meat.

To be specific, Podolica cows come from a very old race, and are commonly present in the farms of the area since they helped the

people carry out various agricultural activities.

The grapes belong to the Cabernet Sauvignon 100% and Verdeca della Valle d’Itria varieties.

Also, with the aim of promoting native varieties that have fallen into disuse several hectares of land fit for sowing have been cultivated

with the durum wheat variety “Senatore Cappelli”.


The milk obtained on a daily basis from the Podalica cows grazing on the holdings of “Masseria Ferri” is worked in a handcrafted way in

the dairy product company in order to obtain typical regional cheeses (mainly “caciocavallo”, “canestraio pugliese”, “cacioricotta” and

“ricotta forte”).




The products are sold directly at "Masseria Ferri”, with the "Masseria Ferri” brand.


The product is sold using the ethical brand “Libera Terra” both in the large-scale retail trade (Coop Italia) and in the network of “Botteghe

del Commercio equo e solidale” (Fair Trade shops). Information regarding the spirit that characterises the co-operatives producing

“Libera Terra” products is very evident on the label. Describe the product’s market outlets and its diffusion locally, nationally and internationally

The product is handcrafted to a large extent, and has a mainly local diffusion.




Also outside regional borders ________ % of total sold


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Modern distribution (supermarkets/ ipermarkets) 10 % Retail /Specialized shops 80 % Catering ________% Direct Sales 10 % Email orders ________% e-Commerce (Internet) ________% Traditional Festivals and Holy days ________% Fairs ________% Other sales channels (specify)


No marketing plan was set up, but the various activities were realised bit by bit, as if they were the various parts of a mosaic.


The initiative of promoting such a precious thing as the farm started about 8 years ago, and the various initiatives were developed in a

gradual way. Problems encountered; lessons learned Explanation of the main problems encountered, how they were solved and the lessons learned..

The main aspect that has often slowed down the activities has been a “bureaucracy" that has often been unclear and very artificial.

However, with lots of tenacity and will power we have managed to go forward and overcome the obstacles that arose mainly due to

these bureaucratic aspects.


V. WHY THIS ACTION/PROJECT IS A GOOD PRACTICE? Area-based approach This entails defining a development policy on the basis of an area’s own particular situation, in terms of its strengths and weaknesses.


The initiative started from an individual desire to promote a property of inestimable value – the rurality of the area – without any need for

financial assistance from the government.


Certainly initiatives involving the other actors of the territory are to be wished for, and would be well accepted. A first collaboration was

had with the Alto Salento Local Action Group (LAG), with whose collaboration the vineyards were planted and a solar-power plant was

set up for the production of the electrical energy used by “Masseria Ferri”.


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All the initiatives taken forward by “Masseria Ferri” are suitable to the territorial context, and are pushed by the desire to make an ancient

farm live again according to ancient customs, and in full respect for the nature of the place.

Transferibility The action/project is transferable to other rural areas with similar geographical and economic characteristics

Sustainability Economic sustainability











Date: 05th November 2007

Interviewer: Mariantonietta Porcelli

Interviewed:

Name Gianfranco

Surnme Ciola

Phone 3939654169

e-mail

Signature

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Reference Area

Region of Apulia

Province of Brindisi �

Province of Lecce �

Province of Bari �

Greece



Municitality LEFKADA � CEFALONIA � PATRASSO � MESSOLONGHI �

Other (specify)

Sector:

x Agroalimentary � Local handicrafts


Name best practice “L'Oro del Parco” Project (The gold of the park)


Organisation name: Consorzio Torre Guaceto

Contact: Marcello Longo (of Slow Food)

Address-city: via S. Anna, 6 – Carovigno (BR)


Phone: 3474703926

Fax: 3474703926

Website: .

Contact address:


In which field can you company consider itself an example of best practice?

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X 1. Marketing and Communication Strategies


3. Improvement in product quality (production of certified organic olive oil)


� Mark out and promote the main product of a well-identifed area; � promote a supply-chain process that involves local operators;




Individual



Torre Guaceto Nature Reserve partecipates in the inititative “Interreg III CADSES IIIB TW ReferenceNet”, together with other

partners such as Lecce University, ICEA-AIAB, “Banca di Credito Cooperativo di Ostini” and “Cooperativa Riforma Fondiaria di

Terranova”.


Have you started an innovative process in terms of product or process, or experimented innovative practices in terms of the

promotion of your products? Have you tried out collective forms of promotion of your products through area brands, or the creation of

an area consortium? Or have you promoted a positive group procedure in order to improve the way in which your product is

commercialised and also understood as “product/territory”?: putting all local resources on the internet, “regulating” them and giving

them a common brand – this, in fact, constitutes an action plan and marketing strategy for the promotion, diffusion and sale not only

of local products but also of products coming from the territory in which they are grown or made.

With the institution of the protected area the management of the Nature Reserve promoted various meetings with local farmers while

writing the "Rules of the Park" and the Management Plan. The aim was to make known the objectives foreseen when the park was

created, and to listen to the needs and hopes of the farmers. During these meetings it emerged that the agricultural world was afraid

that the institution of the protected area might cause limitations and constraints on agricultural activity, or that there might even be

risks of land expropriation – a reason why the park management preferred to start up development plans and programmes that

involved the area’s farmers on a voluntary basis.

In this context there is the “Oro del Parco” Project, which promotes the area of the Torre Guaceto Nature Reserve and involves local

operators (starting with the olive-growers themselves) in the promotion of the organic olive oil supply chain.





The Nature Reserve of Torre Guaceto, instituted by decree of the Environment Ministry of 4 February 2000, is in the municipal

territory of Carovigno and Brindisi, and is the only reserve in Italy to have both a land and marine reserve.

The land reserve extends for an area of 1114 hectares (of which 250 (equal to 23%) represents the naturalistic part and 864 (equal

to 77%) are occupied by agricultural cultivations) – something which underlines how important agriculture is for this protected area.

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The agricultural part of the Reserve is half occupied by seed crops, and a quarter mostly by century-old olive trees, something which

notably characterises the whole agricultural countryside.

In recent decades there has been a specialisation in the growing of seed crops, with the rotation of 2 or 3 crops per year (tomatoes-

broccoli-legumes, etc.) and consequently an increase in the exploitation of the soil, inpoverishment of the water level (with increase

in salinity), increase in the use of phytosanitary products (insecticides, fungicides, herbicides) chemical fertilizers and mechanisation.

The main cultivation is the fresh tomato (selected hybrid F1 such as Faino and 7071, known as “grappolino” (little cluster) or

“ciliegino” (little cherry), which have progressively substituted the local “fiaschetto”) and the artichoke (“Violetto” variety from Brindisi

– ripening in Spring). The historical olive groves occupy a surface of about 260 hectares and are located in a homogenous and well-

defined area – corresponding to the last slopes of the moor’s hills. The century-old olive trees are of the variety “Ogliarola Salentina”

and “Cellina di Nardò”, although some land plots have been planted in recent decades with recently introduced varieties such as the

“Piccoline”, “Cima di Melfi”, “Leccino” and “frantoio”. The area placed in the territory of Carovigno is part of the "DOP Collina di

Brindisi" extra virgin olive oil district, and of the “Hill of Brindisi Oil Road” (Strada dell'Olio Collina di Brindisi).




The olives come exclusively from olive groves located in the area of the Torre Guaceto nature riserve, are produced according to the

principles and techniques of organic agriculture and are transformed into certified organic olive oil at the co-operative oil press of the

Terranova land reform.


The pressing of the olives takes place ………….




NOT APPLICABLE







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Modern distribution (supermarkets/ ipermarkets) ________% Retail /Specialized shops ________% Catering ________% Direct Sales ________% Email orders ________% e-Commerce (Internet) ________% Traditional Festivals and Holy days ________% Fairs ________% Other sales channels (specify)



The “Oro del Parco” project started in 2005 and lasted for 2 years.





Area-based approach This entails defining a development policy on the basis of an area’s own particular situation, in terms of its strengths and weaknesses.




Integrated approach The actions foreseen are coordinated as coherent and integrated group.

Creation of a network and cooperation between areas Transferibility The action/project is transferable to other rural areas with similar geographical and economic characteristics

As a pilot action the project is certainly transferable to other realities with a similar social-economic fabric. It wants to demonstrate in

a clear and indisputable manner to the other farmers working inside and outside the Reserve that producing while respecting

environmental resources is beneficial for one's health, for the economy, for the environment and for one's quality of life.

Sustainability Economic sustainability

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Interviewer:: Mariantonietta Porcelli

Interviewed:

Name Marcello

Surname Longo

Phone 3474703926


Signature

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Reference Area

Region of Apulia

Province of Brindisi �

Province of Lecce �

Province of Bari �

Greece



Municipality: LEFKADA � CEFALONIA � PATRASSO � MESSOLONGHI � Other (specify)

Sector:

x Agro-alimentary


� Other (specify)

Name best practice

BIO & TIPICO


Organisation name: Bio&Tipico

Contact: Fabrizio De Castro

Address - city:

E-mail:

Phone.:

Fax:

Website: www.biotipicipuglia.it

Contact details:


In wich field can you company consider itself an example of best practice? 1. Marketing and Communication Strategies

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4. Other subjiects (please specify)




Individual

In co-operation internationally/trans-nationally with other compagnie?




Nowadays, Italy14

holds 164 Italian original products (109 DOP and 55 IGP) which in

terms of productions, main references regard the extra virgin olive oil, fruits,

vegetables, cereals, cheeses and processed meats, for a worth of 10 millions euro (7%

total Italy).

Thanks to 164 acknowledged denominations, on 741 in the whole EU15

, Italy holds the

first position in the community list of origins denomination products, and detains

21,45% of the whole European market. In the second position there is France with its

152 products, Spain and Portugal with 104, and then Greece, Germany and United

Kingdom, holding respectively 87, 67 and 29, until Finland and Slovenia with just one

product acknowledged. In Italy the production worth is assessed around 4,6 thousands

millions Euro that becomes 9,3 milliards at consumption level (1,8 milliards made

abroad).

Regarding traditional products, in 2007, Italian Regions raised 4330 traditional

products; the main products are fresh and processed (1.193; 28,1%), meat (716;

16,8%) follows and cheeses (456; 10,7%). Noticeably lower instead it is the significance of other sections that are beverages (alcohol

free, distilled products and liquors), animal products, fish and mollusks, oils and greases, seasoning and culinary products.

In reference, instead to “quality wine”, at the end of 2007 there were 35 Italian wines that were holding the denomination DOCG seal,

314 DOC, and 118 IGT. At regional level (Apulia), instead, concerning community quality labels (DOP/IGP), Mipaf updating 2007,

October, one can observe 9 DOP and 3 IGP on a total of 12 quality products, as reported in the following table:

Cheeses

“Caciocavallo Silano” (DOP) Reg. CE n.1263/96 (GUCE L. 163/96 – 1996.07.02)

“Canestrato Pugliese” (DOP) Reg. CE n.1107/96 (GUCE L. 148/96 – 1996.06.21)

Olive Oil

“Terra di Bari” (DOP) Reg. CE n.2325/97 (GUCE L. 322/97 – 1997.11.25)

“Terre Tarantine” (DOP) Reg. CE n. 1898 – 2004.10.29 (GUCE L. 328 - 2004.30.10)

“Collina di Brindisi” (DOP) Reg. CE n.1263/96 (GUCE L. 163/96 - 1996.07.02)

“Dauno” (DOP) Reg. CE n.2325/97 (GUCE L. 322/97 - 1997.11.25)

National Scenario (2007)

DOP 109

IGP 55

Traditional

products

4330

DOC 314

DOCG 35

IGT 118

14

Mipaaf Updating, 2007 15 At European level, EU - source: registrations database of quality products – European Commission, 2006

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“Terre d’Otranto” (DOP) Reg. CE n.1065/97 (GUCE L. 156/97 – 1997.06.13)

Fruits, Vegetables and Cereals

Arancia del Gargano (IGP) Reg CE n. 1017 del 30/08/2007 (GUUE L 227 del 31/08/2007)

“La Bella della Daunia” (DOP) Reg. CE 1904/2000 (GUCE L. 228/57 – 2000.09.08)

“Limone Femminello del Gargano” (IGP) Reg. CE n. 148 2007/02/16 (GUCE L 46 del 2007/02/16)

“Clementine del Golfo di Taranto” (IGP) Reg. CE n. 1665 2003.09.22 (GUCE L. 235 – 2003.09.23)

Bakery Products

“Pane di Altamura” (DOP) Reg. CE n. 1291 2003.07.18 (GUCE L. 181 - 2003.07.19)

Regarding traditional products, Apulia represents 4,4% of national whole holding the acknowledgement of 190 traditional products that

in the most of cases are fresh ore processed vegetable (67) or fresh macaroni and bakery products (54). To finish the supply of

traditional Apulian products there are 21 products of meat section, 15 of cheeses category, 12 alcohol free beverages, distilled

products or liquors, 8 products in the fish and mollusks section, 8 culinary products, 4 animal products and 1 seasoning.

Concerning quality wines at regional level, just like reported in the A attachment, 25 are DOC and 6 IGT. There are not DOCG

denominations. Apulia Region anticipated, besides, the establishment of “Marchio Collettivo dei Prodotti Tipici Pugliesi” (Collective

Mark of typical Apulian Products) that represents a sort of protection, in a private way, of products denomination, liable to public

acknowledgement16

The Apulian scenario (2007, November)


Describe the area of production As there specific resources that characterise your area of reference? Are they agro-alimentary resources or products of handicraft? Are there interdisciplinary and inter-territorial integrations that confer an added-value to the product?


This part of the questionnaire will cover the description of the product with the indication of the characteristics of the raw materials used, and of the eventual phases of transformation. Please describe and underline, in the description the specific nature of the product and the production process which differentiates it from pther product that fall into the same typology.

Describe the characteristics and the origino f the main raw materials used

Describe the production process, and the tecniques and methodologies used during processing If the product presents disctinctive characteristics in terms of quality, raw materials, techiniques and methods of processing, briefly describe.

16 The mark is registrable in any Chamber of Commerce or directly at Italian Patents and Marks Office according to specific

procedures.

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Describe how the product is presented on the market (state the brand or describe the pack used) (E.g:: “Pane d’Altamura”(Bread from Altamura) is packaged inside......…... The dimensiono f tha bag is.... colour, etc ........)


. The product is sold:


(municipality/province/region) _________ % of total sold

Also outside regional borders _________ % of total sold


State the sales channels used when marketing the product (More than one ansie is possible: state (or estimate) the percentage of product sold by each canne)

Modern distribution (supermarkets/ipermarkets) ________% Retail /Specialised shops ________% Catering ________% Direct Sales ________ % Email orders ________% e-Commerce (Internet) ________% Traditional Festivals and Holy days ________% Fairs ________% Other sales channels (specify) ________%

During the processo of company improvement aimed at promoting products locally and Europe-wide have you created a marketing plan?






Area-based approach


.


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Innovation


Integrated approach



Trasferability


Sustainability













Interviewed

Name Daniela

Phone Guida

e-mail

Signature

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Annex III

Identificative sheets “Rural projects of cooperation”

(available on the CD-ROM)

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Sources

Information sources

Leader+ Contact Point (European Commission – GD Agriculture and Rural Development)

The “Leader+ Contact Point” web si te (ht tp: / /ec.europa.eu/agricul ture/rur/ leaderplus/ index_en.htm)

provides you wi th a variety of information tools to help you wi th your more detai led requests for contacts

and project information:

- the European database of Leader+ good pract ices, the common tool for disseminating selected

examples on the implementation of the Leader+ ini t iat ive wi thin the European Union. The tool is

l imited to the 15 pre-enlargement Member States. The good pract ice examples are act iv i t ies

supported by Leader+ Local Action Groups.

ht tp:/ /ec.europa.eu/agriculture/rur/ leaderplus/gpdb_en.htm

- the European Database of Transnational Cooperation Projects. This database is the common tool

for exchanging information about the implementation of t ransnational cooperat ion. I t provides

useful informat ion about those projects approved under the Leader+ in i t iat ive. For each one l is ted

there are contact detai ls of the part ic ipat ing partners, and a descript ion of : common cooperation

object ives; the joint act ion plan; legal aspects; the expected outputs and results, and f inancial

information.

http:/ / leaderplus.cec.eu.int /cpdb/publ ic/project/CopDbSearch.aspx

The Italian portal of Leader Network

http:/ /www.reteleader. i t /en/index.htm

The “i tal ian portal of Leader Network” web si te

(ht tp:/ /ec.europa.eu/agriculture/rur/ leaderplus/ index_en.htm), provides you:

- Study cases on Best Practices (December 2006)

- Study cases on Best Practices (December 2005)

The Greek portal of Leader Network

http:/ /www.minagric.gr

Bio& Tipico Portal

http:/ /www.biot ipicipugl ia. i t /

The web si te provides you wi th a variety of studies, reserches and market survey

- chain studies

- Production guide l ines and discipl inaries

- Market ing organizing models

- Bio-handbooks

In paricular the section cal led “Typical productions” contains:

- a l ist of t radi t ionalproducts from Pugl ia

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- an at las of typical products from Pugl ia

-

Study and Market survey:

- Foodstuff European Market and the role of Apul ian produtct ive system

- Apul ian foodstuffs

- Products touchy to recognit ion DOP and IGP

- Paths to increase the value of typical productions

Costs and benefits of geographic names (DOP and IGP)

- Giovanni Bel let t i , Andrea Marescott i , (Agri regioniEuropa n°3, Number 8 March 2007)

Leader+magazine n.7/2007 (DG Agri- European Commission)

- Special art iche on leader web creation

Leader+magazine n.3/2005 (DG Agri-European commission)

Documents

Studio Best Practices ingleselocpro2.ceid.upatras.gr/rict2/upload/article_files/17... · · 2014-10-08INTERREG IIIA GRECIA-ITALIA - Mis. 2.2 “Assistenza alle competività delle