Gari, a type of flour made from cassava root, may be a staple in West Africa, but Gari Sohoui is special. That's because it can only be made from cassava grown in the central Collines département of Benin, and using only the artisanal methods unique to the area. Marketing the crisp, slightly acidic flour as a premium brand depends on protecting its unique geography and production techniques. And in November, two dozen women Gari Sohoui producers met at a workshop in the regional capital Savalou to agree on a way of doing just that.