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This chapter analyses the request for registration of a GI “madd de Casamance” made by an association of pickers and processors of Casamance madd in Senegal. Challenges had to be overcome in the construction of this request and the associated specifications, at the level of the nature of the GI product (fresh and/or processed product), of the delimitation of the geographical area for the transformation, of control and traceability. The impact that the registration of this GI could have on the sustainability of the industry is evaluated ex ante.

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“Madd de Casamance”: The Collective Construction of a GI on a Picked Product to Develop a Sustainable Industry

  • 章节

  • 出版模式：

    开放获取

  • 发表日期：

    2025年

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  • Stéphane Fournier,
  • Pape Tahirou Kanouté,
  • Maimouna Sambou,
  • Fanta Sow

摘要

This chapter analyses the request for registration of a GI “madd de Casamance” made by an association of pickers and processors of Casamance madd in Senegal. Challenges had to be overcome in the construction of this request and the associated specifications, at the level of the nature of the GI product (fresh and/or processed product), of the delimitation of the geographical area for the transformation, of control and traceability. The impact that the registration of this GI could have on the sustainability of the industry is evaluated ex ante.