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.

Key Features

  • 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


Analytical chemists, food scientists, environmental scientists, toxicologists

Table of Contents

Series Page

Contributors to Volume 60


Series Editor’s Preface


Part I: The Social and Legal Framework of PDO

Chapter 1. Legal Aspects of Food Protected Designations

1 Introduction

2 A Brief History of the Adoption of European Legislation on PDOs, PGI and TSGs

3 PDO, PGI and TSG: Legal Definition, Labelling and Establishment of Logos. Other Food Quality-Linked Logos in Europe

4 Legal Procedure for Registration of Protected Foods in Europe

5 Legal Establishment of Official Verification of Compliance with Protected Food Specifications

6 Food Authenticity and Legal Establishment of Databases for Protected Agricultural Products and Food and Drinks

7 Conclusions


Appendix New EU Regulation No. 1151/2012 on Quality Schemes for Agricultural Products and Foodstuffs


Chapter 2. Consumers’ and Producers’ Expectations and Gains from Geographical Indications: Towards a Conceptual Context

1 Different Types of Designation of Agri-Food Products in Europe and the World

2 GIS from the Supply Side: Reasons for Adopting GI Schemes

3 GIS from the Demand Side: Why Consumers Want More GI, the Role of Traceability

4 Discussion of the Pros and Cons and the Way Ahead


Part II: Analytical and Chemometric Methods for Food Protected Designation Authentication

Chapter 3. Mineral Profile

1 The Mineral Elements as a Fingerprint of Foods

2 Analytical Process for Authentication of PDO Foods by Mineral Profiling

3 Applications of Mineral Profile in Food Geographical Origin

4 Future Perspectives of Mineral Profile in Food Authentication


Chapter 4. Stable Isotope Analysis

1 Isotope Ratio Analysis as a Tool for Geographical Origin Discrimination

2 Recommended Terms


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© 2013
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