Management of risks and opportunities in the process of obtaining/maintaining the denomination protection of an agricultural or food product

Abstract

The study presents a detailed analysis of the activity of obtaining European denomination protection of some agricultural or food products obtained only in certain delimited geographical areas or with a special reputation or according to traditional methods, products that are part of the national gastronomic heritage. The risks and opportunities for each stage of the process of European recognition of denomination protection are analyzed. The ways to solve/minimize the risks are described, in order to improve the process of obtaining denomination product protection.