A GI control system fundamentally has the following objectives:
To implement impartial and objective controls for the product
To provide assurance to consumers that the products covered by the GI have specific characteristics, quality and origin and are authentic
To give producers or group of producers a sense of responsibility in terms of establishing and managing the GI system to enhance their competitiveness on the market
When establishing control systems for products using a GI framework, value chain stakeholders must be cognisant of some basic principles:
There must be a group of producers that will lead the process of setting the parameters of the GIs controls
Control or certification’s bodies/organisations will be required to provide a service of external auditing of the GI system
The cost of participating in the GI scheme must fit with stakeholders’ budget
The GI system, inclusive of controls, can be used as a valorisation strategy for the product and should not be seen solely as a marketing tool.
The key is to avoid using too many labelling strategies on the market. GIs are powerful tools which allow consumers to identify the true identity of the product. While labelling can provide useful information about the product, too many labels can be confusing, especially if they do not add any additional value to the product nor result in increased profits for producers nor social/economic gains for the community.
The control plan
There is one control plan for each product and each Geographical Indication
The control plan must be approved by the group of producers and / or a competent authority
Translating specifications to a control plan will entail:
- First having developed specifications for the product
- Identifying the producers/GI stakeholders along the value chain who will be using the GI and who must comply with the GI controls
- Articulation of the key control points which must be checked by the control body
Producers are always cautioned to be careful when developing over detailed and overloaded specifications as this translates into a complex control system which may be too costly for producers to adhere to.
Content of the control plan
The control plan will generally consist of the following elements:
Definition of the methods of control
Mention of the control body/authority
Information on the frequencies of the controls - how many producers will be controlled and how many times a year
What sanction will be applicable for non-conformity
If required, mention of official laboratories and if they need to be accredited
Definition of the panel testing
Link to Specifications
The control plan is based on the GI specifications documented, by consensus, by the group of producers. Recall from Session 3.1 of this module the following about specifications:
They document all the elements that can be considered in relation to the product and its processing
Avoid all subjective language when scripting the specifications e.g. “ the product is the best”
Avoid including those elements that will not add any value to the product and the specifications
Only include elements which can be controlled
The key elements of the specifications and check points should allow for the control plan to be economically feasible for all producers
Learning exercises
Question 1:Can I integrate in the GI control plan a checkpoint indicating that my product is the best even through producers not able to provide evidence about this claim?
No. This statement is purely subjective. GIs do not protect best products, but products with objective quality, specificities and origin.
Question 2:A check point is integrated in the draft control plan; however, the producers are not able to evidence it. Should they include this control point the control plan?
No. Any checkpoint that is impossible to obtain evidence for must not be integrated in the control plan.
Question 3:Are all producers forced to set up a traceability system?
Yes. Traceability is one of the key elements of the GI system.
Question 4:Should this traceability system be harmonized among stakeholders?
No. In practice, each producer or enterprise can have its own traceability system. The only obligation is that all producers must comply with the specifications and the elements of the control plan. Producers are free to implement their own traceability system within these parameters. Sometimes some GI producer groups decide to collectively organise and implement the traceability system among them.
Question 5:Are organoleptic or sensory tests compulsory?
No. Organoleptic or sensory tests are compulsory only if the GI product in its characteristics present organoleptic or sensory specific features.
