inglese parte 2 by Luca Cristofalo

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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  Other (please specify)

Product Name

Traditional soaps (Patini)

BASIC INFORMATION

Company details Organization name: Saponificio Patini di Apostolos Patunis Contact:

Apostolos Patunis

Address:

Ioannou Theotoki, 9 CORFÙ

Post code:

49100

City:

CORFU’

Region:

CORFU’

E-mail:

ap@hol.gr

Phone: Fax: Website: Contact details:

0030 26610 20702 0030 26610 20704 in construction Ioannou Theotoki, 9 CORFU

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Type of best practice? Territorial/collective Names of partners in the case of a collective/integrated project

X Individual In co-operation internationally/trans-nationally with other companies? Names of partners in the case of a collective/integrated project

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.

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. III. QUALITATIVE INFORMATION REGARDING THE PRODUCT 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 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. Describe the characteristics and the origin of the main raw materials used The raw material is obviously olive oil, which we get exclusively from local producers. 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 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

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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. 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.)

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. Describe the product’s market outlets and its diffusion locally, nationally and internationally 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). The product is sold: Only on the local market (municipality/province/region) Also outside regional borders Also outside national borders

% of total sold 3 % of total sold 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 Catering Direct Sales Email orders e-Commerce (Internet) Traditional Festivals and Holy days Fairs Other sales channels (specify) ______telesales (Japan)

________% 30 % ________% ________% ________% ________% ________% ________% 70 %

During the process of company improvement aimed at promoting products locally and Europe-wide have you created a marketing plan? 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. How much did it cost to take forward this best practice? (In terms of cost, time and resources) Specify length, starting date, end, etc.

I can’t give a precise answer. What is certain is that we are constantly seeking to improve, with great personal effort and dedication. 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.

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

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supply of ever more genuine raw materials. 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.

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. Approach aimed at promoting partnerships 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. Creation of a network and co-operation between areas 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.

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

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0030 26610 49467 efiorillo@eftraduzioni.gr

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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 CEFALONIA PATRASSO MESSOLONGHI Other (plaese specify)

x   

Sector: x

Agro-alimentary

 Local handicrafts  Other (please specify)

Product Name

“Lefkadìtiki ghì” wine (Area of Lefkada)

BASIC INFORMATION

Company details 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

robotis@anc.gr

Phone:

(0030)26450 39139, (0030)6972 606391

Fax:

(0030)26450 39139 II.

DESCRIPTION OF BEST PRACTICE

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 3. Improvement in product quality first choice

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4. Other subjects (please specify) Type of best practice? Territorial/collective Names of partners in the case of a collective/integrated project

Individual In co-operation internationally/trans-nationally with other companies? Names of partners in the case of a collective/integrated project

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. 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).

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.

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.

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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.

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.

Describe the characteristics and the origin of the main raw materials used 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. 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.

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. 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.)

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. 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....)

“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. Describe the product’s market outlets and its diffusion locally, nationally and internationally “Lefkadìtiki ghì” wine is mainly sold in the area of Epirus, and a substantial percentage (c. 25%) is sent to Athens from where 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. The product is sold: Only on the local market (municipality/province/region) Also outside regional borders Also outside national borders

50 25 25

% of total sold % of total sold % 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) Retail /Specialized shops Catering

30 % 10 % ______ %

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Direct Sales Email Orders e-Commerce (Internet) Traditional Festivals and Holy days Fairs Other channels (specify) ______restaurants

10 % ________% ________% ________% ________% 50 %

During the process of company improvement aimed at promoting products locally and Europe-wide have you created a marketing plan? 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. How much did it cost to take forward this best practice? (In terms of cost, time and resources) Specify length, starting date, end, etc.

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. 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.

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. 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.

All our efforts have had as a result the improvement of our product and of its particular character, as well as its promotion with the public.

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.

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

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Approach aimed at promoting partnerships 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 cooperative) 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. Creation of a network and co-operation between areas

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 Economic 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, 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

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

 

Greece Region of the Ionian Islands Prefecture of Corfù Municipality LEFKADA KEFALONIA PATRAS MESOLONGHI Other (please specify)

   

Sector:  Agro-alimentary X Local handicrafts  Other (please specify)

Product name CONSORZIO PUGLIA NATURA

Promoter and implementer of the “short supply chain” project

BASIC INFORMATION

Company details Company name: PUGLIA NATURA Contact: Address-city

E-mail

Luigi Triggiani Registered Office: Via Bonomo 49 – 70031 Andria (Ba) - tel./fax Administrative Office: Via O.Serena 38 – 70126 Bari - tel 080 5530049; fax 080 5524255 puglianatura@tiscalinet.it

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 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

0883

592225

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

II. DESCRIPTION OF BEST PRACTICE In which field can your company consider itself an example of best practices? 1. Marketing and Communication Strategies X 2. Innovation in terms of products/processes 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. Type of best practice? Territorial/collective X Names of partners in the case of a collective/integrated project “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?

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). Names of partners in the case of a collective/integrated project

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

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).

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

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.

Describe the characteristics and the origin of the main raw materials used All the products come from the Region: olive oil, wine, jams, oven-produced products, pasta, vegetables, fruit, dairy produce, honey, etc.. 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.

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 ………………..etc.)

NOT APPLICABLE

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

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 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. Describe the product’s market outlets and its diffusion locally, nationally and internationally 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. The product is sold:

Only on the local market (municipality/province/region) Also outside regional borders Also outside national borders

100 % of total sold _________ % of total sold _________ % 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.

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) 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.

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.

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

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

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

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”.

Approach aimed at promoting partnership “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 Even if the idea is innovative also the action should be innovative.

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.

Creation of a network and cooperation between areas

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

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 Economic sustainability

“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

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

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

Date: 31th October 2007 Interviewed: Name

Luigi

Surname

Triggiani

Phone e-mail Signature

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

Agriplan s.r.l.

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:  Agro-alimentary X Local handicrafts  Other (please specify)

Product name

BASIC INFORMATION

Company details Organisation name: Contact Address- City E-mail Phone: Fax Website: Contact address:

LIBERA TERRA Apulia: Alessandro Leo vico dei Cantelmi, 1 72023 Mesagne (BR) info@liberapuglia.it 349 7417950 www.liberaterra.it

II. DESCRIPTION OF BEST PRACTICE In which field can your company consider itself an example of best practices? 1. Marketing and Communication Strategies 2. Innovation in terms of products/processes 3. Improvement in product quality 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. Type of best practice? Territorial/collective X Names of partners in the case of a collective/integrated project

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

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 In co-operation internationally/trans-nationally with other companies? Names of partners in the case of a collective/integrated project

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.

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).

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. 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. 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?

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. 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.

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

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

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. 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 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.

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.)

NOT APPLICABLE 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 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 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. The product is sold: Only on the local market (municipality/province/region) Also outside regional borders Also outside national borders

_________ % of total sold 100 % of total sold _________ % of total sold

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

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)

________% ________% ________% ________% ________% ________% ________% ________%

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.

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

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

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 this best practice... on the method, process, results; description in which way(s) Leader+ has brought a clear added value.

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.

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

Approach aimed at promoting partnership 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 cooperation 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.

Creation of a network and cooperation between areas

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.

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

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: 05th November 2007 Interviewed: Name

Gianfranco

Surname

Ciola

Phone e-mail Signature

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

Agriplan s.r.l.

Reference Area Region of Apulia Province of Brindisi Province of Lecce Province of Bari

  

Greece Region Ionian Islands Prefecture of Lefkada Municipality LEFKADA KEFALONIA PATRAS MESOLONGHI Other (specify)

   

Sector:

 Agro-alimentary  Local handicrafts  Other (please specify)

Product name

MASSERIA FERRI

BASIC INFORMATION

Company details Organisation name: MASSERIA FERRI Contact:

Rosa Lella Motolese

Address - City:

Contrada Ferri 1 -72017 Ostuni (BR)

E-mail:

info@masseriaferri.com

Phone:

080.4395483

Fax:

080.4858200

website: Contact address:

www.masseriaferri.com

II. DESCRIPTION OF BEST PRACTICE In which field can your company consider itself an example of best practices? 1. Marketing and Communication Strategies

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

2. Innovation in terms of products/processes 3. Improvement in product quality 4. Other subjects (please specify) X sustainable development of a rural area Type of best practice? Territorial/collective Names of partners in the case of a collective/integrated project Individual In co-operation internationally/trans-nationally with other companies? Name of partners in these case of a collective/integrated project

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.

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).

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). III.

QUALITATIVE INFORMATION REGARDING THE PRODUCT

“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.

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

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.

Describe the characteristics and the origin f the main raw materials used 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”. 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 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”). 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 products are sold directly at "Masseria Ferri”, with the "Masseria Ferri” brand. 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 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. The product is sold: Only on the local market (municipality/province/region) Also outside regional borders Also outside national borders

100 % of total sold ________ % of total sold _________ % of total sold

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

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)

10 % 80 % ________% 10 % ________% ________% ________% ________%

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

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. 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.

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

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

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. Approach aimed at promoting partnership 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”.

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

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

Creation of a network and cooperation between areas

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

Coordinated by

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

Agriplan s.r.l. Reference Area Region of Apulia Province of Brindisi



Province of Lecce



Province of Bari



Greece Region Ionian Islands Prefecture of Lefkada Municitality LEFKADA CEFALONIA PATRASSO MESSOLONGHI Other (specify)

   

Sector: x  

Agroalimentary Local handicrafts Other (please specify)

Name best practice “L'Oro del Parco” Project

(The gold of the park)

BASIC INFORMATION

Company details Organisation name: Consorzio Torre Guaceto Contact:

Marcello Longo (of Slow Food)

Address-city:

via S. Anna, 6 – Carovigno (BR)

E-mail:

slowfood236@gmail.com

Phone:

3474703926

Fax:

3474703926

Website: . Contact address: II.

DESCRIPTION OF BEST PRACTICE

In which field can you company consider itself an example of best practice?

Coordinated by

Agriplan s.r.l. X

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

1. Marketing and Communication Strategies

2. Innovation in terms of products/processes 3. Improvement in product quality 4. Other subjects (please specify)

(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; Type of best practice? Territorial/collective Name of partners in these case of a collective/integrated project Individual In co-operation internationally/trans-nationally with other companies? Name of partners in these case of a collective/integrated project 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.

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).

III.

QUALITATIVE INFORMATION REGARDING THE PRODUCT

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. 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 (tomatoesbroccoli-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.

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

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 welldefined 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). 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.

Describe the characteristics and the origin f the main raw materials used 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. 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 pressing of the olives takes place ………….

NOT APPLICABLE 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 ........) Describe the product’s market outlets and its diffusion locally, nationally and internationally

The product is sold: Only on the local market (municipality/province/region) Also outside regional borders Also outside national borders

60 35 5

% of total sold % of total sold % 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)

________% ________% ________% ________% ________% ________% ________% ________%

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

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” ]

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

The “Oro del Parco” project started in 2005 and lasted for 2 years. 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.

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

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

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.

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

Approach aimed at promoting partnership

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

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

Date: 30th October 2007 Interviewer::

Mariantonietta Porcelli

Interviewed: Name

Marcello

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” ]

Surname

Longo

Phone

3474703926

e-mail Signature

slowfood236@gmail.com

Coordinated by

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

Agriplan s.r.l. Reference Area Region of Apulia Province of Brindisi



Province of Lecce



Province of Bari



Greece Region Ionian Islands Prefecture of Lefkada Municipality: LEFKADA CEFALONIA PATRASSO MESSOLONGHI Other (specify)

   

Sector: x

Agro-alimentary

 Local handicrafts  Other (specify)

Name best practice BIO & TIPICO

BASIC INFORMATION

Company details Organisation name: Bio&Tipico Contact:

Fabrizio De Castro

Address - city: E-mail: Phone.: Fax: Website: Contact details: II.

www.biotipicipuglia.it

DESCRIPTION OF BEST PRACTICE

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

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” ]

2. Innovation in terms of products/processes 3. Improvement in product quality 4. Other subjiects (please specify) Type of best practice? Territorial/collective Name of partners in these case of a collective/integrated project Individual In co-operation internationally/trans-nationally with other compagnie? Name of partners in these case of a collective/integrated project

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).

National Scenario (2007) DOP 109 IGP 55 Traditional products 4330 DOC 314 DOCG 35 IGT 118

1 2

Nowadays, Italy1 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 EU2, 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:

Mipaaf Updating, 2007 At European level, EU - source: registrations database of quality products – European Commission, 2006

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

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 acknowledgement3

The Apulian scenario (2007, November) 3

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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III.

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

QUALITATIVE INFORMATION REGARDING THE PRODUCT

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?

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 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.

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

. The product is sold: Only on the local market (municipality/province/region)

_________ % 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 /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?

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

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” ]

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

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

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.

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

Approach aimed at promoting partnership

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

Integrated approach The actions foreseen are coordinated as coherent and integrated group.

Creation of a network and cooperation between areas

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

Sustainability Economic sustainability

Date: 29th October 2007 Interviewed Name

Daniela

Phone

Guida

Coordinated by

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

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

Annex III

Identificative sheets “Rural projects of cooperation” (available on the CD-ROM)

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

Sources Info rmat io n so urces

L eader+ Cont act Po in t (Europ ean Commission – GD Ag ricultu re and R ural D evelop men t) T he “ Leader + Contac t Point” web si te ( http://ec.europa.eu/agr ic ul tur e/r ur /l eaderpl us /i ndex _en.htm ) prov ides you wi th a v ariety of inf or mati on tool s to help you wi th your m or e detail ed r eques ts for contacts and pr oject inf or mati on:

the Eur opean databas e of Leader + good practic es , the comm on tool for di ss em inating s el ec ted examples on the implementation of the Leader + i ni ti ativ e withi n the Eur opean U ni on. T he tool is limi ted to the 15 pr e- enl ar gem ent M em ber States . T he good pr ac ti ce ex amples ar e ac tiv ities supported by Leader+ Loc al Ac ti on Gr oups . http://ec.eur opa.eu/agri cultur e/rur/l eader pl us/gpdb_en.htm

the European D atabas e of T ransnati onal C ooper ati on Pr ojects . T his databas e is the common tool for ex changi ng i nform ation about the implementati on of trans nati onal cooperation. It prov ides usef ul inf orm ation about those pr ojects approv ed under the Leader+ i ni ti ativ e. F or each one lis ted ther e are c ontac t detail s of the par ti ci pati ng partner s, and a des cr ipti on of: comm on c ooper ati on objectiv es ; the joint action pl an; l egal as pec ts ; the ex pected outputs and results, and financi al inf or mati on. http://l eader pl us.c ec .eu.i nt/c pdb/publ ic /pr oj ect/CopD bSearc h.as px

Th e It alian po rt al of L eader Net wo rk http://www.r etel eader .i t/en/index .htm T he “i tali an portal of Leader N etwork ” web s ite (http://ec.europa.eu/agr ic ul tur e/r ur /l eaderpl us /i ndex _en.htm ) , pr ov i des you: - Study cases on Bes t Pr ac ti ces (D ec em ber 2006) - Study cases on Bes t Pr ac ti ces (D ec em ber 2005)

Th e Greek po rtal of L eader N et wo rk http://www.mi nagr ic .gr

B io& Tipico Po rt al http://www.bi oti pi ci pugl ia.it/ T he web site pr ov i des you with a v ari ety of s tudi es , reserc hes and m ark et s urv ey -

chai n studi es

Pr oduction gui de li nes and di sc ipli nari es

Marketing organi zi ng m odel s

Bi o- handbooks

In pari cular the s ec ti on c al led “T ypi cal pr oduc tions” contai ns: -

a list of tradi ti onal pr oducts from Pugli a

an atlas of typi cal produc ts from Pugl ia

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” ]

Study and Market s urv ey: -

Foodstuff European M ar ket and the role of Apul ian pr odutc ti v e s ys tem

Apul ian foodstuf fs

Pr oducts touc hy to r ec ogni ti on DOP and IGP

Paths to i nc reas e the v al ue of typic al pr oduc tions

Co st s an d b en ef it s of geog raph ic names (DOP and IGP)

Gi ovanni Bel letti, Andr ea Mar es cotti, ( Agrir egioniEuropa n °3, Number 8 M arch 2007 )

L eader+ mag azine n .7/2007 (DG Agri- Eu ro pean Co mmissio n)

Special artic he on leader web creation

L eader+ mag azine n .3/2005 (DG Agri- Eu ro pean commissio n)