Traditional Italian Agri-Food Products: A Unique Tool with Untapped Potential
Abstract
:1. Introduction
2. Materials and Methods
3. Results
3.1. TAP Recognition: The Literature Research Results
3.2. TAP in Italy: Bureaucratic Procedures and Figures
3.3. Consumer Knowledge and Awareness of TAPs
3.4. TAP and European Quality Regimes: An Analysis and Comparison
- ‘Protected Designation of Origin’ (PDO): A name that identifies a product: (a) originating in a specific place, region, or in exceptional cases, a country; (b) whose quality or characteristics are essentially or exclusively due to a particular geographical environment with its inherent natural and human factors; and (c) the production steps of which all take place in the defined geographical area;
- ‘Protected Geographical Indication’ (PGI): A name that identifies a product: (a) originating in a specific place, region or country; (b) whose given quality, reputation or other characteristic is essentially attributable to its geographical origin; and (c) at least one of the production steps of which takes place in the defined geographical area;
- ‘Traditional Specialty Guaranteed’ (TSG): A name that describes a specific product or foodstuff (a) that results from a mode of production, processing or composition corresponding to traditional practices for that product or foodstuff or (b) is produced from raw materials or ingredients that are traditionally used (article 18, paragraph 1). Furthermore, for a name to be registered as a traditional specialty guaranteed, it shall: (a) have been traditionally used to refer to the specific product; or (b) identify the traditional character or specific character of the product (article 18, paragraph 2).
4. Discussion
4.1. TAP Denomination for Protection and Valorisation of Traditional Agri-Food Products: SWOT Analysis
4.2. A Focus on the Protection and Valorisation of Traditional Agri-Food Vegetable Products
4.3. Italian Traditional Agri-Food Products: Future Evolutions of TAP Recognition
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Data Availability Statement
Conflicts of Interest
Appendix A
Characteristics | TAP | PDO | PGI | TSG |
---|---|---|---|---|
Traditionality and connection to the territory (years) * | Yes (25 years) | Yes (25 years—also non-continuous) | Yes (25 years—also non-continuous) | Yes (30 years) |
Guaranteed local origin | No | Yes (all stages of production) | Yes (at least one production stage) | No |
Subject entitled to register | Autonomous region or province, public and private entities | Association consisting mainly of producers or processors involved in production (c.d. «group») | Association consisting mainly of producers or processors involved in production (c.d. «group») | Association consisting mainly of producers or processors involved in production (c.d. «group») |
Requirements for registration * | (a) Name of the product and any other names (b) Brief description of the product (c) Area of origin of the product and territory concerned (d) Nutritional aspects (e) Description of the processing, storage and maturing methods (f) Materials, specific equipment used for preparation and conditioning (g) Description of the processing, storage and maturing rooms (h) Evidence that the methods have been applied uniformly and according to traditional rules for a period of not less than 25 years (i) Production holdings (j) Promotion initiatives | (a) Constitutive act and/or articles of association, resolution of the assembly referring to the application (b) Name to be protected (c) Description of the product, including main physical, chemical, microbiological and organoleptic characteristics (d) Definition of the defined geographical area (e) Evidence that the product originates in the defined geographical area (f) Description of the method of production and, where applicable, local, fair and consistent methods, as well as information on packaging (g) Elements establishing the link between the quality or characteristics of the product and the geographical environment (h) Historical report, accompanied by bibliographical references, proving the production for at least twenty-five years, even if not continuous, of the product, as well as the established use, in trade or in common parlance, of the name for which registration is sought * (i) Socio-economic report containing the quantity produced with reference to the last three years of production and the number of companies involved (current and potential) (j) Cartography on a scale sufficient to permit identification of the production area and its boundaries (k) Name and address of the inspection authority or body (l) Possible specific labelling rules | (a) Constitutive act and/or articles of association, resolution of the assembly referring to the application (b) Name to be protected (c) Description of the product, including main physical, chemical, microbiological and organoleptic characteristics (d) Definition of the defined geographical area (e) Evidence that the product originates in the defined geographical area (f) Description of the method of production and, where applicable, local, fair and consistent methods, as well as information on packaging (g) Elements establishing the link between a given quality, reputation or other characteristic of the product and the geographical environment (h) Historical report, accompanied by bibliographical references, proving the production for at least twenty-five years, even if not continuous, of the product, as well as the established use, in trade or in common parlance, of the name for which registration is sought * (i) Socio-economic report containing the quantity produced with reference to the last three years of production and the number of companies involved (current and potential) (j) Cartography on a scale sufficient to permit identification of the production area and its boundaries (k) Name and address of the inspection authority or body (l) Possible specific labelling rules | (a) Constitutive act and/or articles of association, resolution of the assembly referring to the application (b) Name to be protected (c) Description of the product, including the main physical, chemical, microbiological and organoleptic characteristics and demonstration of the product’s specificity (d) Description of the production method to be followed by the producers comply with, including, where applicable, the nature and characteristics of the raw materials or ingredients used and the method of production of the product (e) Key elements attesting to the traditional character of the product (f) Historical report, accompanied by bibliographical references, proving that the product is obtained by a method of production, processing or composition corresponding to traditional practice for that product or foodstuff or obtained from raw materials or ingredients used traditionally, as well as the use established in the trade or in common parlance of the name for which registration is sought (g) Socio-economic report containing the quantity produced with reference to the last three years of production and the number of companies involved (current and potential) (h) Possible specific labelling rules |
Product Specification | No | Yes | Yes | Yes |
Protection of the registered name | No | Yes | Yes | Yes |
Monitoring organisation | Absent | Ministry of Agricultural, Food and Forestry Policies—Department of the Central Inspectorate for the protection of quality and repression of frauds of agri-food products; monitoring organisations authorised according to article 14, paragraph 6, L.526/99; protection consortium according to article 14, paragraph 15, L.526/99, in compliance with article 34–40, Regulation (EU) n. 1151/2012. | Ministry of Agricultural, Food and Forestry Policies—Department of the Central Inspectorate for the protection of quality and repression of frauds of agri-food products; monitoring organisations authorised according to article 14, paragraph 6, L.526/99; protection consortium according to article 14, paragraph 15, L.526/99, in compliance with article 34–40, Regulation (EU) n. 1151/2012. | Ministry of Agricultural, Food and Forestry Policies—Department of the Central Inspectorate for the protection of quality and repression of frauds of agri-food products; monitoring organisations authorised according to article 14, paragraph 6, L.526/99; protection consortium according to article 14, paragraph 15, L.526/99, in compliance with article 34–40, Regulation (EU) n. 1151/2012. |
Labelling indications | No trademark. Is possible to insert in the label the indication ‘Product on the List of Traditional Agri-Food Products’. | Name of the product; indication of protection (PDO); EU PDO protection symbol; control information; logo of the product or of the Protection Consortium (where present), ex-article 12, Regulation (EU) n. 1151/2012 and article 13, Regulation (EU) n. 668/2014. | Name of the product; indication of protection (PGI); EU PGI protection symbol; control information; logo of the product or of the Protection Consortium (where present), ex-article, 12 Regulation (EU) n. 1151/2012 and article 13, Regulation (EU) n. 668/2014. | Name of the product; indication of protection (TSG); EU TSG protection symbol; control information; logo of the product or of the Protection Consortium (where present), ex-article 12, Regulation (EU) n. 1151/2012 and article 13, Regulation (EU) n. 668/2014. |
Number of registered products (Italy) | 5450 | 173 | 142 | 4 |
Number of registered vegetable products (Italy) | 911 | 19 | 37 | 0 |
Average time for registration in days (Italy) | 365 ** | 1107 | 621 | N.R. *** |
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Author | Year | Title | Aim of Study | Main Findings |
---|---|---|---|---|
Renna et al. [1] | 2018 | Traditional Agrifood Products: An Expression of Italian Cultural Heritage | Analysing the numbers and uses of TAP recognition in relation to vegetable landraces. | The article proposes the TAP denomination as a useful leverage for the promotion of “made in Italy”. Calling for the formulation of a model of enhancement, including a simple labelling regime and the creation of a national atlas of TAPs. |
Cafiero et al. [28] | 2020 | Traditional Agri-Food Products as a Leverage to Motivate Tourists: A Meta-Analysis of Tourism-Information Websites | Provide evidence on the extent to which traditional agri-food products (TAPs) constitute leverage to promote tourism in the province of Reggio Calabria, Italy. | The database on the TFPs of the province of Reggio Calabria permits easy reading of the geographical distribution of the different categories of products, useful as a resource for further studies and as a local development policy support tool. |
Region | (A) | (B) | (C) | (D) |
---|---|---|---|---|
Abruzzo | 149 | 30 | 17 | 11.41% |
Aosta Valley | 36 | 2 | 0 | 0.00% |
Apulia | 329 | 127 | 100 | 30.40% |
Basilicata | 211 | 81 | 52 | 24.64% |
Bolzano Aut.Pr. | 102 | 18 | 6 | 5.88% |
Calabria | 269 | 73 | 37 | 13.75% |
Campania | 580 | 240 | 126 | 21.72% |
Emilia-Romagna | 398 | 58 | 19 | 4.77% |
Friuli-Venezia Giulia | 181 | 49 | 32 | 17.68% |
Lazio | 456 | 110 | 73 | 16.01% |
Liguria | 300 | 105 | 45 | 15.00% |
Lombardy | 268 | 34 | 18 | 6.72% |
Marche | 154 | 42 | 13 | 8.44% |
Molise | 159 | 30 | 22 | 13.84% |
Piedmont | 342 | 94 | 70 | 20.47% |
Sardinia | 222 | 58 | 23 | 10.36% |
Sicily | 269 | 81 | 35 | 13.01% |
Trento Aut.Pr. | 105 | 16 | 11 | 10.48% |
Tuscany | 464 | 194 | 122 | 26.29% |
Umbria | 69 | 12 | 11 | 15.94% |
Veneto | 387 | 123 | 79 | 20.41% |
Total | 5450 | 1577 | 911 | 16.72% |
Variable | Levels | Frequency | (%) |
---|---|---|---|
Gender | Female | 216 | 68.1% |
Male | 101 | 31.9% | |
Age (in years) | <18 | 1 | 0.3% |
18–35 | 73 | 23.0% | |
35–64 | 217 | 68.5% | |
>64 | 26 | 8.2% | |
Education | Primary school qualification | 0 | 0.0% |
Junior high school qualification | 21 | 6.6% | |
High school qualification | 116 | 36.6% | |
Bachelor’s degree | 32 | 10.1% | |
Master’s degree | 105 | 33.1% | |
Post graduate training/PhD | 43 | 13.6% | |
Geographical Distribution | North-West | 14 | 4.5% |
North-East | 39 | 12.4% | |
Centre | 14 | 4.5% | |
South | 246 | 77.6% | |
Islands | 3 | 1.0% | |
Area of origin | Rural | 43 | 13.6% |
Urban | 274 | 86.4% | |
Economic status | Very difficult | 25 | 7.9% |
Difficult | 22 | 6.9% | |
Stable | 175 | 55.2% | |
Satisfactory | 80 | 25.2% | |
Very satisfactory | 15 | 4.7% | |
Occupation | Employee (public or private) | 155 | 48.9% |
Entrepreneur | 14 | 4.4% | |
Freelance | 39 | 12.3% | |
Housewife | 15 | 4.8% | |
Retired | 31 | 9.8% | |
Student | 23 | 7.3% | |
Unemployed | 23 | 7.3% | |
Others | 17 | 5.2% |
Parameter | Mean | Standard Deviation |
---|---|---|
Historical and cultural link with the territory of origin | 2.76 | 1.11 |
Nutritional aspects | 3.28 | 1.09 |
Organic product | 2.48 | 1.06 |
Price | 2.65 | 0.78 |
Product of certified origin (PDO, PGI, etc.) | 2.57 | 1.08 |
Regional origin of the product | 3.14 | 1.08 |
Seasonality | 3.59 | 1.04 |
Parameter | (LVP) | (SD) | (TVP) | (SD) | (S) |
---|---|---|---|---|---|
Healthier product | 3.17 | 1.00 | 3.14 | 0.98 | |
Higher-quality product | 3.18 | 0.95 | 3.07 | 0.92 | * |
Higher level of food safety | 2.99 | 0.98 | 2.97 | 0.93 | |
Improved nutritional values | 3.06 | 1.04 | 3.05 | 0.99 | |
Increased respect for local farmers’ rights | 3.17 | 1.02 | 2.99 | 1.05 | *** |
More expensive product | 2.64 | 1.04 | 2.67 | 1.01 | |
More sustainable product | 3.46 | 0.99 | 3.18 | 1.04 | *** |
Class of Product | (A) | (B) | (C) | (D) | (E) | (F) |
---|---|---|---|---|---|---|
Fruit, vegetables and cereals fresh or processed | 120 | 96 | 65 | 52.85% | 67.71% | 30.09% |
Cheeses | 56 | 25 | 18 | 14.63% | 72.00% | 8.33% |
Meat products (cooked, salted, smoked, etc.) | 43 | 19 | 13 | 10.57% | 68.42% | 6.02% |
Bread, pastry, cakes, confectionery, etc. | 16 | 15 | 9 | 7.32% | 60.00% | 4.17% |
Fresh fish, mollusks and crustaceans | 6 | 6 | 5 | 4.07% | 83.33% | 2.31% |
Pasta | 5 | 5 | 4 | 3.25% | 80.00% | 1.85% |
Oils and fats (butter, margarine, oil, etc.) | 49 | 28 | 3 | 2.44% | 10.71% | 1.39% |
Other products of Annex I of the Treaty | 7 | 7 | 2 | 1.63% | 28.57% | 0.93% |
Other products of animal origin | 5 | 5 | 1 | 0.81% | 20.00% | 0.46% |
Fresh meat (and offal) | 6 | 5 | 1 | 0.81% | 20.00% | 0.46% |
Chocolate and derived products | 1 | 1 | 1 | 0.81% | 100.00% | 0.46% |
Aromatised wines | 1 | 0 | 0 | 0.00% | n.c. | 0.00% |
Prepared dishes | 2 | 2 | 1 | 0.81% | 50.00% | 0.46% |
Essential oils | 1 | 1 | 0 | 0.00% | 0.00% | 0.00% |
Salt | 1 | 1 | 0 | 0.00% | 0.00% | 0.00% |
Total | 319 | 216 | 123 | 100% | 56.94% |
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Didonna, A.; Renna, M.; Santamaria, P. Traditional Italian Agri-Food Products: A Unique Tool with Untapped Potential. Agriculture 2023, 13, 1313. https://doi.org/10.3390/agriculture13071313
Didonna A, Renna M, Santamaria P. Traditional Italian Agri-Food Products: A Unique Tool with Untapped Potential. Agriculture. 2023; 13(7):1313. https://doi.org/10.3390/agriculture13071313
Chicago/Turabian StyleDidonna, Adriano, Massimiliano Renna, and Pietro Santamaria. 2023. "Traditional Italian Agri-Food Products: A Unique Tool with Untapped Potential" Agriculture 13, no. 7: 1313. https://doi.org/10.3390/agriculture13071313
APA StyleDidonna, A., Renna, M., & Santamaria, P. (2023). Traditional Italian Agri-Food Products: A Unique Tool with Untapped Potential. Agriculture, 13(7), 1313. https://doi.org/10.3390/agriculture13071313