Olive Oils with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI)

Consumer protection and safeguards: proper information on the geographical origin of ingredients. The case of olive oils

Przegląd Prawa Rolnego ◽

10.14746/ppr.2021.29.2.16 ◽

2021 ◽

pp. 313-329

Author(s):

Ángel Martínez Gutiérrez ◽

Trinidad Vázquez Ruano

Keyword(s):

Consumer Protection ◽

Geographical Origin ◽

Unfair Competition ◽

Protection System ◽

Geographical Indication ◽

Olive Oils ◽

Protected Designation Of Origin

Since the nineties of the previous century, qualified geographic names have been covered by a harmonised EU-wide protection system whose main feature is the recognition of exclusive rights. Such rights are generally parallel to those deriving from the registration of a brand. Accordingly, they are not solely protected by the measures provided in the rules on unfair competition but also by a EU protection system based on granting the group of traders that had sought and obtained recognition of the protected designation of origin or geographical indication a monopoly over the use of a given geographic name and the possibility to seek remedy against any unlawful use of it. In this sense, the information provided generally benefits the market as well as merchants and consumers.

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Perceptions of geographical indication labels as quality indicators inside and outside the labels’ area of influence: the case of spring fruits

Renewable Agriculture and Food Systems ◽

10.1017/s1742170521000181 ◽

2021 ◽

pp. 1-7

Author(s):

Rabadán Adrián ◽

Martínez-Carrasco Laura ◽

Brugarolas Margarita ◽

Bernabéu Rodolfo

Keyword(s):

Logistic Regression ◽

Regression Analysis ◽

Quality Indicators ◽

Added Value ◽

Geographical Indications ◽

Geographical Indication ◽

Protected Designation Of Origin ◽

Rural Environments ◽

Production Area ◽

Area Of Influence

Abstract Geographical indications (GIs) are valuable attributes that enhance the competitiveness of agri-food products, generate added value and revitalize rural environments. The aim of this work was to analyze the attributes spring fruit consumers associate with GIs when they decide to purchase these products. Moreover, the changes in these associations with the increasing distance between the region of production and the place of consumption were also evaluated. We specifically analyzed two GIs used for spring fruits: the protected geographical indication for Mountain Cherries from Alicante (Spain) and the protected designation of origin for Loquats from Callosa d'En Sarriá (Spain). Data were analyzed using logistic regression analysis. The results show the significant association in consumers' minds between the preference for GI fruit and the importance attributed to the place of production (origin). The association of different attributes with the GI fruit label is product dependent as the number of attributes associated in the case of cherries (origin, organic, color and variety) is higher than for loquats (origin and variety). Regarding the distance between the production area and the place of consumption, our findings suggest that the closer the consumer is to the GI area of influence, the more attributes they associate with these labels. In this regard, increasing the knowledge of the GI labels beyond their area of influence could boost the demand for these products as consumers would be aware of the different quality attributes concentrated in that label.

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Spectroscopic fingerprinting techniques for food characterisation

ACTA IMEKO ◽

10.21014/acta_imeko.v5i1.285 ◽

2016 ◽

Vol 5 (1) ◽

pp. 32 ◽

Cited By ~ 1

Author(s):

Monica Casale ◽

Lucia Bagnasco ◽

Chiara Casolino ◽

Silvia Lanteri ◽

Riccardo Leardi

Keyword(s):

Food Analysis ◽

Return On Investment ◽

Sample Pretreatment ◽

Raw Material ◽

Geographical Indication ◽

Food Authenticity ◽

Protected Designation Of Origin ◽

Non Destructive ◽

Very High

The analysis of samples by using spectroscopic fingerprinting techniques is more and more common and widespread. Such approaches are very convenient, since they are usually fast, cheap and non-destructive. In many applications no sample pretreatment is required, the acquisition of the spectrum can be performed in about one minute and no solvents are required. As a consequence, the return on investment of the related technology is very high. The "disadvantage" of these techniques is that, being the signal non-selective, simple mathematical approaches (e.g., Lambert-Beer law) cannot be applied. Instead, a multivariate treatment must be performed by using chemometrics tools. In what concerns food analysis, they can be applied in several steps, from the evaluation of the quality and the conformity of raw material to the assessment of the quality of the final product, to the monitoring of the shelf life of the product itself. Another interesting field of application is the verification of food-authenticity claims, this being extremely important in the case of foods labeled as protected designation of origin (PDO), protected geographical indication (PGI) and traditional speciality guaranteed (TSG). In the present paper, it is described how non-selective signals can be used for obtaining useful information about a food.

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Use of Phenolic Profile and Fatty Acid Composition on Chemometric Discrimination of Turkish Virgin Olive Oils with Geographical Indication

Akademik Gıda ◽

10.24323/akademik-gida.977263 ◽

2021 ◽

pp. 126-136

Author(s):

Çisil TÜRKAY ◽

Onur ÖZDİKİCİERLER ◽

Fahri YEMİŞÇİOĞLU

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Geographical Indication ◽

Phenolic Profile ◽

Virgin Olive Oils ◽

Olive Oils

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Determination of pesticide residues in olive oils with protected geographical indication or designation of origin

International Journal of Food Science & Technology ◽

10.1111/ijfs.12326 ◽

2013 ◽

Vol 49 (2) ◽

pp. 484-492 ◽

Cited By ~ 8

Author(s):

Zisimos Likudis ◽

Vassiliki Costarelli ◽

Andreas Vitoratos ◽

Constantinos Apostolopoulos

Keyword(s):

Pesticide Residues ◽

Geographical Indication ◽

Olive Oils

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Geographical Indications for agricultural products and foodstuffs in the EU: to what extent does the protection level match the scope of the subject matter?

Queen Mary Journal of Intellectual Property ◽

10.4337/qmjip.2021.03.01 ◽

2021 ◽

Vol 11 (3) ◽

pp. 270-294

Author(s):

Kim Van der Borght ◽

Jianmei Gao ◽

Xiaoting Song

Keyword(s):

Human Factors ◽

Subject Matter ◽

Agricultural Products ◽

Production Model ◽

Geographical Indication ◽

The European Union ◽

Protection Level ◽

Protected Designation Of Origin ◽

The Subject ◽

The Eu

To recognize an origin-linked production model and the typicity of the products, the European Union (EU) has introduced the Geographical Indication (GI) protection regime. By requiring that relevant production steps must take place in the defined locale, the regime confers exclusive production rights on the local producers. There are two GI categories in the EU. The first is Protected Designation of Origin (PDO), covering products with a qualitative link to both natural and human factors in the designated region. The second is Protected Geographical Indication (PGI), the scope of which overlaps with PDO and covers products that have a qualitative or reputational link with their regional origin. This article examines whether exclusive rights are necessary and appropriate to fulfil their objectives and argues that these rights, when extended to human factors and reputation, cannot always be justified. It is argued that the overlapping scope of the subject matter undermines the ability of these two GI protection categories to provide transparent and trustworthy information for consumers. Finally, this article proposes to redefine the scope of the subject matter and the protection level for PDO and PGI by approaching the product/origin link from a resource utilization, integration and sustainability perspective. *Corresponding author: [email protected]. The research for this article was partially funded by Vrije Universiteit Brussel/China Scholarship Council Joint Scholarship and the National Social Science Fund of China (Grant No. 16 ZDA236).

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Impact of organic and “protected designation of origin” labels in the perception of olive oil sensory quality

British Food Journal ◽

10.1108/bfj-07-2020-0596 ◽

2021 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Sara Spognardi ◽

Domenico Vistocco ◽

Lucio Cappelli ◽

Patrizia Papetti

Keyword(s):

Olive Oil ◽

Purchase Intention ◽

Virgin Olive Oil ◽

Blind Test ◽

Physical Point ◽

Content Type ◽

Organic Certification ◽

Olive Oils ◽

Protected Designation Of Origin ◽

The Impact

PurposeInvestigate the behaviour and the habits of the consumers from central-southern Italy in relation to extra olive oil consumption, focussing on the impact of protected designation of origin (PDO) and EU–organic certification on purchase intention and quality perception.Design/methodology/approachA specific questionnaire was submitted to 160 consumers; a subsample of ten experts, ten semi-experts and ten habitual consumers of olive oil tested, through a blind test first and a normal one then, three Italian samples: an extra-virgin olive oil (EVOO) without certification, an organic EVOO and a PDO EVOO, which were characterised also from a chemical-physical point of view. The answers provided during the tastings were statistically analysed and compared.FindingsPeople interviewed prefer local olive oils; they are positively influenced by PDO/organic certification, while price is not a decisive factor on the purchasing choices. According to tasting panel results: experts gave consistent answers preferring organic olive oil, semi-experts are positively influenced by the PDO brand contrary to what they claimed; non-experts would buy EVOO, although they are positively influenced by the PDO brand and negatively by the organic certification.Practical implicationsOnly knowledge and experience can aid consumers make consistent and aware choices. Information campaigns could help them to distinguish products, correctly identify food attributes and overcome their scepticism towards quality of organic products.Originality/valueFew works investigated the impact of quality and sustainability labelling on perception of olive oils, valuing the consistency between answers provided before and after sensory assessments.

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