What if there was a system that allowed all professionals in the food sector, from the smallest producer to the large retailer, to exchange in a simple way the complete data relative to their products? A model accessible to all, where the producers’ efforts and the good practices they put in place to offer a quality product to the consumer would be valued? In short, a model where everyone is a winner? This is exactly what Léonard and Jeoffrey have created. Panjee, a collaborative platform that places the human element back at the heart of information.
“Basically, we are just consumers who wanted more information about what we eat,” explains Léonard. “However, we realized that the reason why most of this information did not reach the consumer was not because professionals refused to communicate it, but because they were lacking the tool to create and exchange it easily in a controlled manner.” After several years of R&D and field work, the digital platform Panjee was born.
The Panjee team
A simple and fun model that reduces data-capture efforts
“Panjee is a digital platform reserved for professionals, which allows all actors of the food sector - producers, processors, restaurateurs, retailers, but also labels, research or control institutions - to connect to their network of partners to create better information on their products and professions.
The platform makes it possible to gather the data in an instant, and in a simple and fun way, on a structured product sheet called the digital passport of the product, and to exchange it with partners in a controlled manner. The goal is to spread the information from the field to the plate by creating a common language between all professionals and the final consumer. With a data-capture effort reduced to the maximum, the submitted data only needs to be entered once. Panjee formats it automatically to feed all sales and communication channels of the market,” explains Léonard.
This digital passport makes it therefore possible to gather very heterogeneous information regarding health, nutrition, allergens, production methods, labels, expertise, environmental commitments, photos, videos or data about the farm, in order to create a relationship of trust with consumers while helping them choose their products better.
An ethical platform that creates positive competition
“Panjee gives a lot of power back to the producer. Up until now, we were living in a paradigm where communication always won. Basically, the one who pays the most, speaks the loudest and sells the best, while the small producer who makes incredible quality efforts but is not communicative, loses in this equation. Because, regardless of the efforts made, if at the end of the day, the information does not reach the consumer, the choice will be made on the only available information: the price. And it only takes 1% of people to benefit from this system to force the others to reduce their quality and align with the price. The system we have put in place, however, creates what is called fairness of information. It is not the one who pays the most that will sell the best, since the creation and exchange of data is entirely free on Panjee. We want for information to be a right accessible to all, including the smallest producer. We want the true quality efforts to be valued.
And in a context where the information will be released, we initiate a competition on the value of the products, rather than only on their price. We can better present ourselves as a human rather than a technological platform. We wanted to find a means to make people communicate so that the sum of the individual interests within the sectors would result in a collective benefit.”
A promising future
Today, Panjee focuses on the fruit and vegetable sector. It also works in collaboration with the MIN and producers to set up the model. Within 2019, the team will integrate the seafood and meat sectors to the platform. It will then be possible, from 2020, to extend the concept to processed products, which will be the result of a genealogical tree of raw products and preparation processes.
Léonard Matoug and Eva Courtallier at MedFEL 2019