The results shed light on the dynamic interactions of the drivers for amendments, knowledge generation and integration processes, social learning and negotiation, learning outcomes as well as re–evaluation and re-negotiation.
In the two cases, there have been social learning processes among local producers, with diverging outcomes. Actors amended their Product Specification due to both system-internal (e.g., locally generated knowledge, negotiation processes) and external (e.g., market evolution, new breeds/varieties) pressures. A comparative case study approach served to analyze the amendment processes embedded in different arenas for social learning. They were selected according to diverse institutional contexts, existing amendments of the Product Specification, and access to documents and interviewees willing and capable to recall the amendment processes. We analyzed as case studies two cheeses protected by a Protected Designation of Origin, Laguiole (France) and Bitto (Italy). 2010), we developed a framework to analyze the role of social learning in food quality governance and adaptation. Based on the Management and Transition Framework (Pahl-Wostl et al. Producers, processors and other relevant actors in the GI production system codify and adapt their production rules via the GI Product Specification and possible amendments. Food producers can define collective quality standards and legally protect the origin, characteristics, traditions and the reputation of a place-based product through geographical indications (GIs).
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