Regional branding is commonplace in the USA and Europe. French food retailers clearly identify the country or region of origin of fruit and vegetables. The Parma region in Italy has legal systems supporting its ham producers.
But it has never taken off in Australia – opponents argue that the Australia brand and its ‘clean, green’ status are the identifying features.
But overlaying these with state and regional dimensions confuses consumers.
And the labelling requirements are too costly.
And Australian food producers are either too small or too competitive.
And manufacturers and growers face definitional problems.
And legal action might ensue should the origins of products be inadvertently mislabelled.
Most of this is narrow-mided nonsense. However, things are changing. There has been a distinct shift in recent years, with major dailies running articles that celebrate regional food and wine initiatives.
Regional branding has come into its own as a response to globalisation, the search for product differentiation and rising levels of consumer sophistication. Consumers increasingly want to make informed choices – the treatment of consumers as passive and undemanding is giving way to more enlightened approaches that include region of origin, variety, quality classification etc.
Significant opportunities are opening up on world markets due to our clean/green image, the post-Olympics interest, and the environmental problems surfacing in overseas markets. A new, younger generation of horticulturalists and niche food specialists are embracing these opportunities arising from changing consumer demand.
Last year, Mr. Michael Dimock, President, Sunflower Strategies (Santa Rosa, California) lectured to WA growers, and ABARE staff in Canberra. He said that people will prefer your product for one or more of the following reasons:
· Like the idea of the land where you live, the way you farm etc.
· See your region as wholesome, clean and healthy.
· See you as distinctive – traditional or progressive or old-fashioned or cutting edge.
· Had a good experience while visiting.
He stresses that ‘place’ counts once they know your region/product.
The other ingredient is ‘mystique’, defined as ‘having the capacity to stir the heart, emotions or sentiments by bringing deeper meaning to an otherwise ordinary experience’.
Successful regional branding is the result of persistent building of loyalties around unique characteristics. It also depends on finding the mystique to present to the consumer. It is more than just fashionable labelling. Mr. Dimock stressed that regional branding is not easy – it takes time, flexibility, cooperation, capital and belief by producers in their own values.
This is an extract of ‘Food for Thought’ – a major report being released in 2001. It details action agendas for the development of food clusters in regional South Australia – the work was undertaken under the aegis of the City of Playford, with support from the federal Department of Transport & Regional Services. Some of our members are forming a consortium to drive regional branding further. If you have an interest, please contact me on apd@orac.net.au.