Why it pays to link products to places - and how African countries can do it

By Samuel Samiai Andrews, Professor of Intellectual Property Law, University of Gondar

Around the world, people commonly associate certain foods and products with particular geographical areas. These products are known for characteristics like aroma, flavour, and the traditional knowledge systems used to make them. Legal and agricultural scholars speak of these characteristics as terroir.

For example, coffee from Ethiopia’s Yirgacheffe, Sidamo and Harrar regions is famous for its quality. The Ijebu people of western Nigeria call their processed cassava Ijebu garri. Roquefort cheese…

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