BAMiSA PROJECT CHARTER

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April 4th 2022

The making of BAMiSA flour is free of rights. However, the use of the BAMiSA® brand name is subject to the agreement of the Association for the Promotion of the BAMiSA Project (APPB) and to the signing of this Charter.
The BAMiSA project is implemented by the BAMiSA Project stakeholders following certain modalities:
- Amid institutional structures such as Associations, Cooperatives, EIG, Health Structures, Social Structures, which manage Small Scale Production Units (SSPU) or
- Amid less formal structures, such as Community Manufacturing Groups (CMG) or
- Amid informal groupings of families or villages who produce the flour for their own use.
The actors who produce BAMiSA® flour are required to respect the ten articles of this Charter and to send it signed to the APPB to benefit from the right to use the brand name.
The actors who produce BAMiSA flour without using the brand name are required to respect at minimum the first four articles of the Charter and send it signed to testify that they subscribe to the BAMiSA Project.
The small groups of women or the families who produce BAMiSA flour for their own use are not obliged to sign this Charter but nevertheless commit to respect at least the first two articles.

Articles of the BAMiSA Project Charter

All of the actors must commit to :
1° Produce BAMiSA flour in a structure having a communitarian or participative structure.
2° Make BAMiSA flour and the malt from local agricultural produce, according to the prescribed manufacturing process, in order to achieve the preparation of Liquefied Concentrated Porridge (LCP).
3° Work along with the Health structures, Social Services and the actors in the struggle against malnutrition.
4° Participate in the Nutritional Education, and more specifically on the themes concerning maternal breast-feeding and the preparation of LCP according to the « 1+2+3 recipe », with the use of local amylase (malt).

The actors who use the BAMiSA® brand name moreover commit to :
5° Produce the flour in a structure having a true formal existence, administratively declared and registered or working in a medico-social structure.
6° Use the standardized BAMISA® sachets to package the flour and the malt.
7° Strictly respect the quality criteriae of the BAMiSA flour and give samples of the flour and the malt to either (cost-free) the APPB or a local laboratory for expertise.
8° Have an administrative authorization for the selling of the product as well as to start undertaking this procedure.
9° Develop the production/commercialization of BAMiSA® flour as an ‘’Income Generating Activity’’ (IGA), i.e. manage these activities in an autonomous way, in order to generate the necessary resources for its functioning.
10° Exclude all competition between producers and be ready to share important orders.

Defects are the exclusive responsibility of the Actors. The signature of the Charter is to be renewed every five years.

The Actors are encouraged to subscribe to the National Network of the Actors of the Project. BAMiSA which coordinates all actions, or create this network in their country. This network is entitled to deliver the BAMISA® sachets to the sole signatories of the Charter including the 10 articles.

Name of the SSPU or the CMG (The Actor)

Phone number -------------------------------------------------- Email -----------------------------------------------------------------------------

I, the undersigned, Mr, Mrs  .................................................................................................................................................
commit the actor taking part in the BAMiSA Project, whom I represent,                                     Stamp:
to respect the articles of the Charter concerning this structure.

Date:   ..................................................................  Signature:

A duplicate of the signed Charter must be sent to the Association for the Promotion of the BAMiSA Project (APPB)
through the net : bamisa@free.fr or postal : APPB, Mairie,76490 RIVES EN SEINE, France.

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