Abstract
The present article is aimed at presenting various types of certification standards which are presently – or could be – applied to the production of palm oil. Doing so, it provides an overview of the existing mechanisms under way both at the European and global level and it addresses the controversial issue of reliance and accuracy of certification standards. The RSPO certification scheme provides an interesting example of such controversies. The case of palm oil reflects the recurring issue of mandatory vs . voluntary standards and the underlying question of the respective role of public vs . private stakeholders in the designing and further implementation of such standards. The high number of standards, appellations or labels creates some – understandable – confusion amongst consumers and deciders and this point is of paramount importance if confidence is on the agenda. The authors conclude on the urgent need for collaborative and multidisciplinary research in order to provide certification standards with science-based evidence and thus strengthen their reliability. The success of a certification scheme depends also greatly on the ability of stakeholders to gain a premium price to offset the incurred costs.
Highlights
The European Database of Origin & Registration (DOOR) contains food names registered as a protected designation of origin (PDO), protected geographical indication (PGI) and traditional specialty guaranteed (TSG)
This study clearly shows the benefits of Roundtable on Sustainable Palm Oil (RSPO) certification for planters, over and above the simple premium on the purchase price of certified oil
With smallholders accounting for 40% of the global palm oil production, the financing of RSPO certification for smallholders is more crucial than ever; it is the focus of the latest review of the certification Principles and Criteria which took place in 2013
Summary
To diet convergence (Brunelle et al, 2014; Inglis and Gimlin, 2015), the consumers, and the traders and investors are looking for trustable and recognisable quality standards for food products. Even if such standards are fairly developed in Europe, which has designed appellations certifying original production areas and processes in a pioneering way, developing markets A. Rival et al.: OCL 2016, 23(6) D609 in emerging countries still lack such types of safe and legal guarantees (Gereffi and Lee, 2012)
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