Attiéké, often referred to as the « Ivorian couscous », is much more than just a traditional dish for Côte d’Ivoire.With its recent labeling, it has become a symbol of local gastronomy, recognized for its quality and authenticity.This label promises to protect and promote this ancestral dish on the global market.
Labeling of Attiéké : Complex process
The labeling of attiéké is the result of a long journey. In 2019, during the Agriculture and Animal Resources Fair (SARA) in Port-Bouët (Abidjan), the Ivorian government initiated the process to recognize Attiéké des Lagunes as a Protected Geographical Indication (PGI). This label aims to guarantee the origin and quality of the product, essential for preserving local expertise.
The labeling process involves creating a detailed set of specifications that outline the production and processing conditions of attiéké. This usage regulation, developed by the Ivorian Office of Intellectual Property (OIPI), ensures that only cassava semolina produced in Côte d’Ivoire can be marketed under the name attiéké or atchêkê.
In 2023, attiéké obtained the status of a collective mark, further strengthening protection against counterfeiting and imitations. This measure is effective in the 17 member countries of the African Intellectual Property Organization (OAPI), including Benin, Cameroon, and Senegal.
Legal protection and commercial benefits
Labeling offers several advantages for attiéké producers. It legally protects the name against any fraudulent imitation, ensuring that only authentic products from Côte d’Ivoire can use this name. This measure is particularly important as global demand for attiéké is rapidly increasing.
Certification enhances the product’s brand image, providing a competitive edge in both domestic and international markets. Ivorian producers can better position themselves, increase their income, and improve their living conditions. The Director-General of OIPI, Paul Assandé, emphasizes that this labeling aims not only to defend the appellation but also topromote the product on the global market.
Strategy to enhance local products
The labeling of attiéké is part of a broader strategy to enhance Ivorian local products. By officially recognizing attiéké as a collective mark, Ivorian authorities seek to promote local culinary culture while ensuring the product’s quality and authenticity.
This approach also supports local producers by protecting them against cassava-derived products that claim to be attiéké.Thus, consumers can distinguish between authentic products and imitations, which could positively influence selling prices.
Nutritional benefits of Attiéké
Attiéké is not only a cultural symbol but also a food with multiple nutritional benefits. Rich in carbohydrates and fiber, it is an excellent source of energy while being relatively low in protein. This tuber is also rich in vitamins B, C, and E, as well as essential minerals like magnesium, iron, and calcium.
Attiéké is particularly beneficial for those following a gluten-free diet. It aids digestion and can contribute to healthy weight loss. Moreover, its nutritional properties promote fertility and benefit the health of the eyes, brain, circulatory system, and skin.
The labeling of attiéké as a collective mark represents a significant milestone for Côte d’Ivoire. It ensures the protection of this traditional dish while offering improved market opportunities for local producers. By guaranteeing the product’s authenticity and quality, this labeling not only preserves an essential element of Ivorian culinary heritage but also opens up growth opportunities in international markets.
Consumers can now enjoy attiéké with confidence, knowing they are supporting an authentic and fair production.Ultimately, this initiative strengthens not only the prestige of attiéké but also the cultural pride of Côte d’Ivoire.
