Qualification of agri-food products and its specific control system
DOI:
https://doi.org/10.29352/mill0221.29567Abstract
Since ancient times, certain products have begun to be called by the name of the land where they were produced or processed.
This was already customary among the ancient Mediterranean people, who used to call and order wines, olive oils, cheeses, bread, olives, fish pastes and others by the names of the lands from which they came.
It's easy to understand this logic when you know the products and their origins: local products, produced in a traditional way, with a quality stamped by the soils, the climate and their farmers or producers know-how!
The use of "designations of origin" and "geographical indications" thus began, i.e. the first signs of qualification and recognition by consumers of the differentiated quality of certain products, associated with their place of origin and the particular way they were produced.
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