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Algerian olives oil labeling: opportunities and constraints of the process
[Labellisation des huiles d’olives algériennes : contraintes et opportunités du processus ?]

Author

Listed:
  • Lamara Hadjou

    (Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, UB - Université Abderrahmane Mira [Université de Béjaïa] = University Abderrahmane Mira [University of Béjaïa])

  • Ouassila Lamani

    (Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier)

  • Foued Cheriet

    (Marchés, Organisations, Institutions et Stratégies d'Acteurs - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRA - Institut National de la Recherche Agronomique - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier)

Abstract

Algerian olive oil sector is one of the least competitive in the Mediterranean even if Algerian olive oil displays some potential assets not valued yet under a geographical indication. Our work aims to answer the question of why and how the labeling process of Algerian olive oil could meet the low competitiveness of standard products, strong competition on the world market and the demand for differentiation by consumers. Our results showed that the Algerian olive oil by its quality and strong links to the terroir and culture of mountain populations may gain some market share on the oil market by an indication of origin valorization process. Companies' ability to mobilize rural mountain to value this product appears as a precondition of the labeling process. Reclaiming this heritage and institutional support seem also necessary.

Suggested Citation

  • Lamara Hadjou & Ouassila Lamani & Foued Cheriet, 2013. "Algerian olives oil labeling: opportunities and constraints of the process [Labellisation des huiles d’olives algériennes : contraintes et opportunités du processus ?]," Post-Print hal-02643074, HAL.
    • Handle: RePEc:hal:journl:hal-02643074
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