Brazil has 97 Geographical Indications (GIs)—of which 23 are Denominations of Origin and 74 Indications of Origin—, most of which are small businesses organized through associations and cooperatives. These are collective tools that add value to traditional products, protecting the producing region and local biodiversity, while promoting production chains that are more inclusive and fairer to the local community.
In early December, the subject was the theme of the V International Event on Geographical Indications and Collective Brands: Brazilian Origins. At the event, the Brazilian Confederation of Agriculture and Livestock (CNA) presented the Digitization of Brazilian GIs Project, a partnership between the CNA Institute, the Brazilian Agency for Industrial Development (ABDI), and the Brazilian Micro and Small Business Support Service (SEBRAE).
Marina Zimmermann, CNA’s Technical Advisor, highlighted the importance of the project at the panel “Celebration of Geographical Indications”. According to her, the project’s goal is to provide small businesses and entities applying for Brazilian coffee GIs with management, control, and traceability systems; therefore, consumers and markets can have greater assurance about the quality based on these products’ origins.
“In this first moment, the project will focus on coffee, which has 13 registered GIs, seven of which are Indications of Origin and five Denominations of Origin. Our goal is to have 50 producers and 20 coffee roasters associated with GIs from the implemented system,” explains Zimmermann.
According to the Brazilian Industrial Property Law, GIs are divided into two types: Indication of Source, featuring an area known for the production, extraction, or manufacture of a certain product; and Denomination of Origin, by which the characteristics of that territory add value to the product made or extracted there.
The V International Event of Geographical Indications and Collective Brands: Brazilian Origins was promoted by SEBRAE in Curitiba, Paraná state. The event marked the launching of the National Network of Chefs of Origin Products, which aims to promote the use and dissemination of regional ingredients in gastronomy.