A recent study by researchers in the College of Arts and Sciences at Indiana University Bloomington and the School of Liberal Arts at Indiana University Indianapolis highlights the potential benefits of a European-style certification for local foods, known as a "Geographical Indication" (GI), to boost the Hoosier state's rural economies.
The study, whose co-authors include Jeffrey Wilson, Professor of Geography at IU Indy, Angela Babb, a research scientist at IU Bloomington, Professor of History Carl Ipsen within the College at IUB, Professor of Geography (Emeritus) Daniel Knudsen in the College, and Sicilian scholars Gianni Petino and M. Donata Napoli, asserts that GI designation could help Indiana's small agricultural communities thrive by linking the quality of local foods to their place of origin—akin to protected names like Champagne in France, or Parmigiano-Reggiano in Italy.
Recent IU Bloomington graduates McKenna Conway ('23) Siddartha Das ('23), and Kamila Czebotar, also of IUB, contributed to the study. Notably, the authors point out that GI certification for the Upland persimmon, native to Mitchell, Indiana, and surrounding areas, could transform the fruit into a valuable symbol of local identity, which would help uplift rural economies.
The GI system has long been used in Europe to protect and promote regional food products, ensuring that specific cultural and geographic attributes are tied to the food's reputation and economic value. This system helps support small farmers by granting them exclusive rights to market the product as unique to their region.
In Indiana, the Upland persimmon stands out for its unique flavor, attributed to the soil and climate of the region. However, the lack of official recognition has limited its commercial value, making it challenging for local farmers to capitalize on its potential. Designating the persimmon as a GI product could open doors to national and international markets, benefiting local economies and preserving a unique piece of Indiana's agricultural and cultural heritage.
The researchers highlight that while only 1.3 percent of Americans are employed in agriculture—compared to Europe's 4.5 percent—GI systems offer a pathway to make farming more economically viable for small U.S. communities. Historically, American agriculture has been dominated by large-scale, corporate-driven farms, with limited opportunity for small producers to differentiate their products in the market. A GI designation for Indiana Upland persimmons could break this pattern, empowering small farmers by helping them sell at premium prices based on their unique qualities.
"We've seen from European examples that these labels can help maintain rural life, supporting community resilience in the face of challenges like climate change and market fluctuations," said Gianni Petino, study co-author. "In Europe, GI products also play a significant role in preserving local food cultures and maintaining agricultural biodiversity, and such an approach could provide economic and other benefits to Indiana's small farmers and rural communities."
Among other benefits of GI designation is the promotion of sustainable, environmentally friendly farming practices. European GI-certified farms must adhere to "social-cross-compliance" obligations which require sustainable practices that can mitigate environmental challenges, such as the effects of climate change. Indiana Upland persimmon farmers would similarly benefit, potentially adopting more resilient, climate-conscious farming methods to meet these standards.
Specifically, the study outlines a three-step process to establish GI status for Indiana's persimmons: first, lawmakers designate the persimmon as Indiana's official state fruit. Second, the state would acquire a U.S. certification mark held by the Indiana Department of Agriculture. And third, acquiring a U.S. Department of Agriculture Market Order, a federal regulatory mechanism to support and protect consumers and producers.
Such a regulatory structure, the authors explain, would resemble the protections in place for other GI products in the U.S., such as Vidalia onions in Georgia, which have achieved considerable market success.
In the study, the IU researchers note that if the persimmon receives this status, it could inspire other U.S. regions to seek similar designations for their specialty products, creating new economic opportunities for small farmers nationwide.
For more information:
Indiana University
Tel: +1 (812) 855 1646
Email: [email protected]
www.news.iu.edu