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Missouri Regional
Cuisines Project
Elizabeth Barham
University of Missouri-Columbia
Project Concept:
Using Ecological Regions
and Labels of Origin
to Market Missouri
Wine and Food Products
Project Goals

Sustainable rural development:
economic, social, environmental

Promote regional identity, action through
labels of origin

Provide new opportunities for rural
regions faced with globalizing markets
Learning from
international case studies:

How do labels of origin work in other
countries?

What is needed to adapt this tool to
Missouri?
Case study locations:

France
• Appellation d’Origine Côntrolée (AOC)

Charlevoix, Québec
• AOC-type labeling in the New World

Duero/Douro River (Spain/Portugal)
• Environmental attitudes of producers
Charlevoix, Quebec

New appellation request

No existing appellation system

Food product (lamb)
Duero/Douro Valley

Existing appellations

River basin with high ecological
value

Wine
Portugal

Oldest appellation
Porto (Port) 1753

Generally high value

Leading product of Portugal
Supportive
Government Structure
nested institutions
clear legal requirements
Cultural
Preservation
identification of valued
historical assets
public awareness through
regional promotion
Sustainable
Rural
Development
Institutional
Innovation
Environmental
Sensitivity
cooperation across sectors
landscape enhancement
accelerated creation of
value-added products
environmental quality
linked to business
performance
Team-building Approach

Academic, government
• Research and specialty expertise

Regional Team – private sector
• Set goals for their region
Experts Team: Academic
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Rural Sociology
Community Policy Analysis Center
Ag. Economics (tourism)
Geography
MO Folk Arts Program
Natural Resources
History
Community Development Extension
Community Food Systems & Sustainable
Agriculture Program
Ag. Extension (horticulture)
Small Business Development Center
Experts Team: Government
•
Missouri Departments of:
• Agriculture
• Division of Tourism
• Conservation
Year One Activities

Survey Missouri wineries
• Economic impact on state
• Degree of regional coordination
• Current quality control measures
Missouri Wineries:
A Toast to the Future
By
Elizabeth Barham
Department of Rural Sociology
University of Missouri-Columbia
2003
Year One Activities
(continued)
•
Choose pilot region
with help of Experts Team
Year One Activities
(continued)

Develop protocol for mapping
best grape land in pilot region
Year Two Activities

Organize regional effort

Begin building regional team
March 17, 2004
1st Regional Meeting
Ste. Genevieve, MO

Presentation of project

Work in smaller groups
(report available soon on the web)
Small Groups
 Wineries
 Vegetables
& Fruits
 Small-scale
 Hospitality
Processing
Year Two Activities
(continued)



Inventory food-related cultural assets
towards development of a regional cuisine
Map grape land in pilot region
Survey related activities: festivals,
regional fairs, etc.
Regional Promotion
 Landscape
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amenities mapped
Agri-tourism
Hiking, biking, swimming, etc.
Bird watching
Gardens (native plants)
Regional Promotion
 Family
vacations, return tourism
• Good food, special products, local
cuisine
• Sense of place, exploration
• Accessible (distance and cost)
 Quality
of life
Future Directions
 New
specialty products
 Markets: urban, internet
 Promotion: MO Division of
Tourism
 Additional regions
 Comparison with EU experience
Supportive
Government Structure
nested institutions
clear legal requirements
Cultural
Preservation
identification of valued
historical assets
public awareness through
regional promotion
Sustainable
Rural
Development
Institutional
Innovation
Environmental
Sensitivity
cooperation across sectors
landscape enhancement
accelerated creation of
value-added products
environmental quality
linked to business
performance