Peruvian gastronomy reflects the country’s rich biodiversity, mix of cultures and use of native, ancient varieties as ingredients in modern cuisine.
Gastronomy in Peru is a vector of sustainable and inclusive development, which drives value chains involving approximately six million people.
The project aims to identify the meeting points between intellectual property (IP) and national culinary traditions, in order to promote and boost Peruvian culinary traditions and generate a positive impact on the gastronomic tourism sector in Peru.
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Outputs
Scoping Study (March 2020)
The scoping study explored twelve culinary traditions from six regions of Peru, selected on the basis of their diverse geographic characteristics and tourist attractiveness. The culinary traditions studied were: arroz con pato, cabrito, cebiche, ají de gallina, ocopa, rocoto relleno, cordero de candarave, patasca tacneña, cuy asado, pachamanca, patarashca and tacaco con cesina.
Scoping study
Summary of the Scoping Study
Roundtable (March 2020)
On March 11, 2020, the National Institute for the Defense of Competition and Protection of Intellectual Property (INDECOPI) organized a Round table to discuss the scoping study. Various stakeholders and potential beneficiaries participated in the round table.
The participants in the round table selected the following six culinary traditions for the IP Analysis:
(Photo: iStock / Alleko)
Aji de gallina
(Photo: iStock / Alferova)
Cabrito
(Photo: iStock /Carlos N Barcia)
Ocopa
(Photo: iStock /Alicepontini)
Cuy
(Photo: iStock / daniel san martin)
Juane
(Photo:Getty images)
Picante a la tacneña
IP analysis (March 2022)
The IP Analysis studies the six culinary traditions selected, and proposes for each one, four to five IP tools. The proposed tools include trademarks, collective and certification marks, as well as appellations of origin and copyright.
IP analysis
National Seminar (June 30, 2022)
The national seminar organized by WIPO and the National Institute for the Defense of Competition and Protection of Intellectual Property (INDECOPI) took place on June 30, 2022.
The President of the Board of Directors of INDECOPI, Mr. Julián Palacín, underlined the importance of identifying IP tools for the culinary traditions, to apply them adequately and concretely to Peru's tourism and gastronomic sector.
(Photo: INDECOPI)
(Photo: INDECOPI)
(Photo: INDECOPI)
International Workshop October 2022
The international workshop took place on October 18, 2022, at WIPO Headquarters, bringing together the four participating countries and experts, who shared their experience in the project deployment and discussed their conclusions and ideas for future action. As part of the project’s concluding activities, a side event took place on the margins of the CDIP 29th session, in which presented the project’s takeaways to Member States.
The four countries agreed on the importance of continuing work, building on the project’s results, to impact real people in the gastronomic and tourism sectors. The World Tourism Organization (UNWTO) also attended the workshop to explore with the countries ways to pursue the tourism component of the project.
