Food Protected Designation of Origin

Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods. They are important tools that protect the names of regional foods, such as wines, cheeses, hams, sausages and olives, so that only foods that genuinely originate in a particular region are allowed to be identified as such.

The economic value of these regional foods, as well as the increased interest from consumers and the food industry about the traceability and origin of food, mean that it has become necessary to establish methods for PDO and PGI authentication based on the specific characteristics and chemical markers of these kinds of products.

This book offers a complete guide of the methods available to authenticate food PDO, beginning with an explanation of the analytical and chemometric methods available for PDO authentication, before looking at the main foods covered, PGI labels and the social and legal framework for food PGIs. It will be of interest to people engaged in the fields of food production, commercialization and consumption, as well as policymakers and control laboratories.

• Offers a complete guide to the methods available for food Protected Designation of Origin (PDO) authentication
• Explains the analytical and chemometric methods
• Focuses on the various food products covered by authentication labels

Inhalt

Part 0. Social and Legal Framework of PDO

1. Legal aspects of food protected designation
2. Consumers' and producers' expectations and gains from Geographical Indications: towards a conceptual context,
   Part 1. Analytical and chemometric methods for food protected designation authentication
3. Mineral Profile
4. Stable isotope analysis
5. Vibrational Spectroscopy
6. Metabolomics and P.D.O.
7. ELISA tools for food P.D.O authentication
8. Genetic and DNA-based techniques
9. The role of Ion Mobility Spectrometry to support the food protected designation of origin
10. Electrophoretic techniques
11. Biosensors
12. Basic chemometric tools
13. Class-modelling and discriminant chemometric techniques for food P.D.O verification
14. Classification methods for multi-way arrays
    Part 2. Food applications
15. Analytical and chemometric methods for wine protected designation
16. Other alcoholic beverages
17. Juices and non-alcoholic beverages
18. Authentication and traceability of fruits and vegetables
19. Cheeses
20. Honey authenticity and traceability
21. Vegetable oils
22. Coffee
23. Wheat and corn authenticity
24. Rice
25. Seafood origin assignment
26. Salt