Animal protected designation of origen at Ecuador according to UE normative

Manuel Esteban Maldonado Cornejo, Ramón Casals Costa, Xavier Such Martí, María Cristina Narváez Riofrío

Research output: Contribution to journalArticleResearchpeer-review

Abstract

©2018,Universidad Politécnica Salesiana,Ecuador. Amid globalization,traditional products with low adaptability lose market share. Considering that one of the main limitation of traditional products is their marketability under minimum quality standards, the following question rises: Is it possible to obtain traditional products with a level of quality recognizable by consumers? In the EU the answer for this question is found mainly in context of the protected designations of origin (PDO). A PDO status adds quality to the product by the value of its own identity, reflecting the quality standards expected by the consumer. The main objective of this work is to develop a proposal to obtain a PDO in Ecuador,studying the general principles of a esignation of origin in Ecuador and comparing them with the European vision of a PDO of animal origin. Therefore, this paper defines the commercial, social, and agricultural aspects of the implementation of a PDO. Using an interregional approach, several products eligible for carrying the PDO seal are compared, and the legal framework for implementation in Ecuador is considered. Finally, a list of conditions based on the "Queso de Hoja de Cayambe" (Cayambe "string" cheese) has been developed, which could be used as a benchmark for implementation of a PDO on other products. The conclusion is that to implement a PDO in Ecuador, administrative flexibility, political will, and scientific engagement are needed. This study may be used as a preliminary tool for the development of community projects focused on livestock agriculture and food products.
Original languageEnglish
Pages (from-to)6-20
JournalGranja
Volume27
Issue number1
DOIs
Publication statusPublished - 1 Mar 2018

Keywords

  • EU
  • Ecuador
  • Identity
  • PDO
  • Quality

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