Protected Designation Of Origin Research Articles

Assessing statistical neural networks potentiality to distinguish PDO Kalamata and Molaoi olive oil varieties

Several regional areas in Greece produce high quality olive oil by cultivating certain varieties. Olive oil varieties of Kalamata and Molaoi are of special interest, since they produce extra virgin olive oil. Concretely, Kalamata is a city located in southwestern Greece. Intuitively, Molaoi is a town located in southeastern Greece. Subsequently, both geographic locations are known for their famous olive oil quality. Continually, Protected Designation of Origin (PDO) Kalamata olive oil, established by Council regulation (EC) No 510/2006, is considered an exceptional extra virgin olive oil variety. Specifically, there is a need to distinguish PDO Kalamata olive oil from other olive oil varieties is Greece such as the Molaoi olive oil, since PDO Kalamata olive oil is the main variety exported in the global olive oil market. Distinguishing PDO Kalamata from Molaoi olive oil is possible by incorporating statistical neural networks. Concretely, applying neural network experimentation enables differentiation between variations of certain chemical characteristics observed in certain geographic locations of Greece. In this paper, we use statistical neural networks to distinguish the geographical origin of PDO Kalamata olive oil compared with Molaoi olive oil based on synchronous excitation−emission fluorescence spectroscopy of provided olive oils samples evaluated in the chemical laboratory. Evaluation based on certain experimentation phase and subsequent data visualization of the adopted statistical neural networks are promising for distinguishing the samples of PDO Kalamata olive oil with high values of prediction accuracy. Such ability enables olive oil industry to assess extra virgin olive oil profitable potentiality in global market.

Metabolic Profiling and Stable Isotope Analysis of Wines: Pilot Study for Cross-Border Authentication

Globalization and free market dynamics have significantly impacted state economies, particularly in the wine industry. These forces have introduced greater diversity in wine products but have also heightened the risk of food fraud, especially in high-value commodities like wine. Due to its market value and the premium placed on quality, wine is frequently subject to adulteration. This issue is often addressed through regulatory trademarks on wine labels, such as Protected Designation of Origin (PDO) and Protected Geographic Indication (PGI). In this context, the metabolic profiles (organic acids, carbohydrates, and phenols) and stable isotope signatures (δ13C, δ18O, D/HI, and D/HII) of red and white wines from four agroclimatically similar regions were examined. The study explored how factors such as grape variety, harvest year, and geographical origin affect wine composition, with a particular focus on distinguishing samples from cross-border areas. Multivariate statistical analysis was used to assess the variability in wine composition and to identify distinct groups of samples. Preliminary results revealed that organic acids and volatile compounds were found in lower concentrations than carbohydrates but were significantly higher than phenols, with levels ranging between 1617 mg/L and 6258 mg/L. Carbohydrate content in the wines varied from 8285 mg/L to 14662 mg/L. Principal Component Analysis (PCA) indicated certain separation trends based on the variance in carbohydrates (e.g., fructose, glucose, galactose) and isotopic composition. However, Discriminant Analysis (DA) provided clear distinctions based on harvest year, variety, and geographical origin.

Sustainability Assessment of the Performance of Parmigiano Reggiano PDO Firms: A Comparative Analysis of Firms’ Legal Form and Altitude Range

Geographical indications (GIs), protected by the European Union with the collective marks of PDO (protected designation of origin), PGI (protected geographical indication), and TSG (traditional specialty guaranteed), play an important role in the social and economic system. They not only guarantee food needs, but promote correct consumer information, protect local food, and play a role in the environmental and social sustainability of rural areas. In Italy, Parmigiano Reggiano (PR-RE) PDO cheese is ranked second in foods with the GI protection mark by turnover. This research aims to assess the financial sustainability of the firms registered in the PR-RE PDO consortium using financial statement (FINSTAT) analysis. Financial ratios (FR) and the EM-Score were applied to assess firms’ performance, financial risk, and credit score. The analysis distinguished firms by legal form, cooperative and non-cooperative, and altitude range—plain hill and mountain. The main findings of the research were as follows: (1) a better performance of lowland non-cooperative firms and lower financial risk, (2) a longer duration of the inventory cycle of cooperative firms, and (3) a greater financial risk in mountain cooperatives. The results provide indications for improving firms’ performance and for designing financial instruments for the sector. To our knowledge, this is the first research to carry out an analysis of all the available FINSTATs of firms in the PR-RE PDO sector.

Key Drivers of Consumption, Conceptual, Sensory, and Emotional Profiling of Cheeses Based on Origin and Consumer Familiarity: A Case Study of Local and Imported Cheeses in Greece

The origin of a product, consumer familiarity, and purchasing identity are factors that affect the perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, Kaskavali, Melichloro, and Kalathaki, some of which have a Protected Designation of Origin (PDO) status, as opposed to cheeses of non-Greek origin, such as Cheddar, Regatto, and Gouda. Sensory and emotional attributes of local, local PDO, and imported cheeses, as well as drivers associated with consumers’ choice and acceptance above and beyond their sensory attributes, were studied using three methods: (a) flash profile to gain insight into the sensory positioning of products and description of samples; (b) qualitative analysis of focus groups to pinpoint consumer knowledge, preference, and consumption criteria; and (c) a new methodology for natural language processing and sentiment analysis of social media posts to determine consumer conceptualizations. Social media posts have proven to be a valuable source of linguistic and cultural data for cheeses. Local cheeses, including PDO products, were found to be linked to village life and family gatherings, home, tradition, and childhood memories, with saltiness and hardness being their main sensory attributes. Imported cheeses were linked to fast food, pizza, and snacking, with elasticity and gumminess as prominent sensory qualities. The main criteria for purchase were intended usage and versatility, taste and texture, price, and familiarity. The findings provide key sensory attributes, information about consumer purchasing criteria, and relevant vocabulary for the promotion of cheeses as agri-food and gastronomic identity key products.

Exploring the Interplay of Bud Load and Pruning Type in Shaping ‘Xinomavro’ (Vitis vinifera L.) Vine Growth, Yield, and Berry Composition

‘Xinomavro’ (V. vinifera L.) is an important native red wine grape variety in Northern Greece, particularly in PDO (protected designation of origin) regions. Despite its significance, there is limited research on the effects of pruning type and severity on ‘Xinomavro’ vine physiology, yield, and berry quality across diverse environmental conditions. This study aimed to address this knowledge gap and provide growers with crucial information for optimizing vineyard management practices. The study was conducted over two consecutive years (2016 and 2017) in a vineyard in Thessaloniki, Northern Greece. Four treatments (B12: 12 buds on 6 spurs, B24: 24 buds on 12 spurs, M12: 12 buds on 2 canes, and M24: 24 buds on 4 canes) combining two bud load levels (12 or 24 count nodes) and two pruning types (short spurs or long canes) were applied to ‘Xinomavro’ vines in a complete block randomized design. The vine water status, gas exchange, canopy characteristics, yield components, and berry composition were measured. Bud load and pruning type significantly influenced vine canopy development, microclimate, and yield components. Short pruning with high bud load (B24) resulted in denser canopies and higher yields, whereas cane pruning (M12 and M24) led to more open canopies and improved berry quality indicators. Treatment effects on berry composition were inconsistent across years but showed a tendency for higher anthocyanin and total phenol content in cane-pruned vines. This study demonstrates that pruning type (short or long fruiting units) may have a greater impact on vine growth, yield, and berry composition than bud load alone in ‘Xinomavro’ vines. Cane pruning appears to be a more effective strategy for achieving vine balance and potentially improving grape quality under given experimental conditions.

Digital transformation and green innovation performance: unraveling the role of green knowledge sharing and top management environmental awareness

PurposeThis research focuses on analyzing the impact of digital transformation (DT) on the green innovation performance of Spanish wineries, as well as the mediating effect of green knowledge sharing (GKS) on this main relationship, as well as the moderating role of top management environmental awareness (TMEA) on the GKS-green innovation performance linkage. In addition, age, size and protected designation of origin (PDO) membership are used to increase the precision of the cause–effect relationships examined.Design/methodology/approachThe study proposes a conceptual model based on previous studies, which is tested using partial least squares structural equation modeling, with data collected from 196 Spanish wineries between September 2022 and January 2023.FindingsThe results of the research reveal the existence of a positive and significant relationship between the development of DT and green innovation performance of Spanish wineries, as well as the partial mediation of GKS in this link and a positive moderation of TMEA in the GKS-green innovation performance bond.Practical implicationsWinery executives should prioritize aligning DT with TMEA to drive green innovation performance. Additionally, it is recommended that they actively promote GKS within their wineries to enhance sustainability performance and strengthen their competitive positioning in an eco-conscious market.Originality/valueThe originality of the study derives from its pioneering character, as the research enters unexplored terrain by investigating the role of the GKS as a mediator in the relationship between DT and green innovation performance, as no previous research has ventured in this direction.

Comparative analysis of features extraction protocols for LC-HRMS untargeted metabolomics in mountain cheese ‘identitation’

This study presents a comprehensive metabolomic analysis of Parmigiano Reggiano samples to differentiate between those designated as Mountain Quality Certification (QC) and conventional Protected Designation of Origin (PDO). Despite following the same production protocol, these cheese varieties differ in the cows’ feeding regimes and milk stable locations, with mountain-certified samples adhering to specific requirements regarding milk origin and feed composition. An untargeted approach with Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS) was proposed to characterize the cheese metabolome. High-resolution LC-MS data can generate gigabyte-sized files, making data compression essential for manageable multivariate analysis and noise reduction. This study employs the Region of Interest-Multivariate Curve Resolution (ROI-MCR) protocol to achieve effective data compression and chromatographic resolution, thereby extracting the most informative features. This method was compared with a classical approach for feature extraction from chromatographic data, namely Compound Discoverer (CD) software. The features extracted by both methods were analysed through Principal Component Analysis (PCA) and ASCA (ANOVA Simultaneous Component Analysis). The comparison of ROI-MCR and CD approaches demonstrated that while both methods yielded similar overall conclusions, ROI-MCR provided a more streamlined and manageable dataset, facilitating easier interpretation of the metabolic differences. Both approaches indicated that amino acids, fatty acids, and bacterial activity-related compounds played significant roles in distinguishing between the two sample types.

Innovative Strategies and Transformations in the Montilla–Moriles Wine-Production Area: Adaptation and Success in the Global Market

This study examines the transformative changes in the wine industry of Southern Europe over recent decades, focusing on one of Spain’s oldest Protected Designations of Origin (PDO), Montilla–Moriles. The region faced severe challenges during the second wave of globalization at the beginning of the 21st century. According to the 1999 Strategic Plan for this PDO, far-reaching strategic actions were needed; 25 years later, however, fewer than half of the original companies remain. To understand this complex issue, a qualitative analysis was conducted using case studies and in-depth interviews with key stakeholders in the sector. The paper presents several success stories featuring companies with strong dynamic capabilities: Bodegas Robles, Lagar de la Salud, and Tonelería del Sur–Casknolia. These companies were selected for their notable growth, contrary to the general industry trend, their diverse strategies, and their role in revitalizing the Montilla–Moriles wine market. Their success is attributed to a blend of traditional expertise, innovation, sustainability, and strategic internationalization. The findings of this study reveal that despite the industry’s challenges, innovative initiatives can thrive by leveraging global market opportunities.

Effect of packaging label color on consumer perception of Greek protected designation of origin table olives "Kalamata".

Kalamata table olives are a widely exported Greek protected designation of origin (PDO) product with distinct organoleptic profile. This study aimed to evaluate the effect of label color on the flavor perception of pasteurized and unpasteurized Kalamata PDO olives. Consumer perception was assessed in two studies. First, four packaged products with green, blue, red, and purple labeling were assessed by participants (n=106) for preference using rating scales, and emotional profiles were obtained using a check-all-that-apply list of 33 emotions developed in language native to the participants (Greek). The green label resulted to more positive emotion profiling of olive products (i.e., "healthy," "pleased," and "satisfied" with mean scores correspondingly equal to 2.99, 2.95, and 2.87), and red labeled olives resulted to willingness to pay more. In the second study, unpasteurized and pasteurized olives in red and green labeled glass jars were sensorially assessed by participants (n=124) using rating scales, showing that green labeled products are liked most (mean scores; 5.12 and 5.12), whereas red labeled was scored less (mean scores; 4.96 and 4.67), along emotion profiles with emojis. Principal component analysis of emotional reactions revealed grouping of samples based only on pasteurization/no pasteurization, without been affected by the color of the label, and did not relate to the liking scores. The results showed that sensory perception of olives is significantly affected by the color of packaging (p-value <0.05) due to emotional reactions and color of packaging can enhance the perception of olives' quality as improvement of the processing is limited by the PDO status.

Impact of the use of an indigenous starter on microbial community structuring and aromatic profile of rocamadour protected designation of origin cheese

The use of indigenous strains as starters offers new opportunities that challenge the use of industrial starters, especially to strengthen the link between Protected Designation of Origin (PDO) cheeses and their terroir. This study investigated the effect of two starters, industrial and indigenous, on the microbial ecosystem and volatile organic compounds (VOCs) in Rocamadour PDO cheese. Metabarcoding analysis showed that regardless of the type of starter used, Lactococcus lactis and Geotrichum candidum largely dominated the microbial communities of Rocamadour (>96 %). The analysis of β-diversity based on the Bray-Curtis indices differentiated the starters according to their bacterial communities. VOC analysis showed that the starters were distinguished by three fatty acids characteristic of the goat cheese aroma (p-value <0.05): decanoic, hexanoic, and octanoic acids. Hexanoic acid was not present in cheeses produced with the indigenous starter. This fatty acid was positively correlated with the presence of Paucilactobacillus nenjiangensis, Lactiplantibacillus sp. and Enterobacteriaceae, these microorganisms that were also characteristic of cheeses made with the industrial starter. Octanoic and decanoic acid, on the other hand, were suggested to be correlated with the presence of Leuconostoc mesenteroides.Cheeses produced with the indigenous starter differed in bacterial communities and aromatic signatures.

Beyond Harmful: Exploring Biofilm Formation by Enterococci Isolated from Portuguese Traditional Cheeses.

This study investigated the biofilm-forming capabilities of Enterococcus isolates from Portuguese traditional cheeses with protected designation of origin (PDO) status, specifically Azeitão and Nisa. Given the absence of added starter cultures in the cheesemaking process, the characteristics of these cheeses are intrinsically linked to the autochthonous microbiota present in the raw materials and the production environment. Our findings demonstrate that all isolates possess biofilm production abilities, which are crucial for their colonization and persistence within cheese factories, thereby maintaining factory-specific microbial heritage. Through an integrated analysis utilizing principal component analysis (PCA), a direct correlation between biofilm formation and cell viability was established. Notably, these results underscore the adaptive capacity of enterococci to survive environmental fluctuations and their role in the unique characteristics of Portuguese traditional cheeses. Overall, this research enhances our understanding of the microbial dynamics in cheese production and highlights the importance of enterococci in preserving cheese quality and heritage.

Wine Tourism as a Catalyst for Sustainable Performance: The Mediating Role of Corporate Legitimacy and Green Innovation

ABSTRACTThis study aims to explore the influence of Wine Tourism (WT) on the Sustainable Performance (SP) of wineries in Spain. It particularly investigates how Corporate Social Legitimacy (CSL) and Green Innovation (GI) may act as intermediary factors in this relationship. Additionally, the research considers the age of the winery, its size, and whether it is part of a protected designation of origin as control variables to enhance the accuracy of the identified cause‐and‐effect relationships. This research introduces a theoretical framework, grounded in prior literature, and examines it through structural equation modeling. The analysis is based on data gathered from 196 wineries in Spain, collected over the period from September 2022 to January 2023. The results of this study highlight a notable and positive correlation between the advancement of WT and the SP of wineries in Spain. Additionally, the study uncovers that CSL and GI play a partially mediating role in this connection. The uniqueness and significance of this study can be attributed to several crucial factors. First, it enhances the understanding and knowledge regarding the advantages associated with WT development. Second, no prior research has conducted a comprehensive study on the WT development as a catalyst for economic, social, and environmental outcomes within the context of Spanish wineries. Third, to the best of the authors' knowledge, no previous study has simultaneously analyzed the mediating role of CSL and GI as mediators in the relationship between WT development and the SP of wineries.

An approach to protected designation of origin (PDO) for bee honey utilizing the normalized difference vegetation index (NDVI)

ABSTRACT A methodology designed to monitor vegetation changes over multiple years in the vicinity of an apiary is presented. This approach relies on the utilization of the normalized difference vegetation index (NDVI). The findings of the analysis substantiate the viability of effectively tracking vegetation changes in a cost-efficient manner, thereby facilitating the determination of suitable geographical locations for obtaining protected designation of origin (PDO) status for bee honey. In this study, an apiary located in Malta was specifically examined for the production of Maltese autumn honey, which is harvested during December. The results conclusively showed that the vegetation surrounding the apiary remained highly stable between 2018 and 2022, providing strong evidence in support of the PDO status for the honey under examination. The proposed methodology is expected to greatly assist in the comprehensive evaluation of geographic areas for potential PDO logo. The detailed steps have been outlined, and additional studies utilizing diverse geographical regions and various types of honey are encouraged.

1H NMR Spectroscopy Combined with Machine-Learning Algorithm for Origin Recognition of Chinese Famous Green Tea Longjing Tea.

Premium green tea is a high-value agricultural product significantly influenced by its geographical origin, making it susceptible to food fraud. This study utilized nuclear magnetic resonance (NMR) spectroscopy to perform chemical fingerprint analysis on 78 Longjing tea (LJT) samples from both protected designation of origin (PDO) regions (Zhejiang) and non-PDO regions (Sichuan, Guangxi, and Guizhou) in China. Unsupervised algorithms and heatmaps were employed for the visual analysis of the data from PDO and non-PDO teas while exploring the feasibility of linear and nonlinear machine-learning algorithms in discriminating the origin of LJT. The findings revealed that the nonlinear model random forest (92.2%), exhibited superior performance compared to the linear model linear discriminant analysis (85.6%). The random forest model identified 15 key marker metabolites for the geographical origin of LJT, such as kaempferol glycoside, glutamine, and ECG. The results support the conclusion that the integration of NMR with machine-learning classification serves as an effective tool for the quality assessment and origin identification of LJT.

Resource Dependence: Evidence from an FMCG Industry

This study focuses on Resource Dependence Theory (RDT) in relation to the export processes of firms in the Fast-moving Consumer Goods (FMCG), Protected Designation of Origin (PDO) context. Our examination reveals that the RDT showcases a number of elements including firms essential call for survival; their need to acquire resources; their obligation to increase their level of reliance on the cooperative players and work towards a degree of reciprocal dependence. However, in the PDO context, which represents a significant influence, the level of reliance is sidelined. Our research supports international business for future research on the PDO context. This empirical study has an industry related focus and thus generates practical insights that are also discussed in this manuscript.

Consumer willingness to buy products with geographical origin (PGO) and protected designation of origin (PDI): A review

This scientific review explores the factors influencing consumer willingness to purchase products with geographical origin (PGO) and protected designation of origin (PDI) over the past twenty-five years. It examines consumer behavior, perceived value, marketing strategies, and the impacts of ethical and environmental considerations and more specifically how the consumers are willing to consume products from protected designation of origin compared with the other products that exist in markets. The review integrates findings from recent peer-reviewed studies, surveys, and reports, offering a comprehensive analysis of consumer attitudes toward PGO/PDI products. In conclusion, the consumers are willing to buy the PGO and PDI products if there is a better price and marketing presentation.

Microbiome signatures associated with flavor development differentiate Protected Designation of origin water Buffalo Mozzarella cheese from different production areas

Water Buffalo Mozzarella (BM) is a typical cheese from Southern Italy with unique flavor profile and texture. It is produced following a traditional back-slopping procedure and received the Protected Designation of Origin (PDO) label. To better understand the link between the production area, the microbiome composition and the flavor profile of the products, we performed a multiomic characterization of PDO BM collected from 57 different dairies located in the two main PDO production area, i.e. Caserta (n = 35) and Salerno (n = 22). Thus, we assessed the microbiome by high-throughput shotgun metagenomic sequencing and the Volatile Organic Compounds (VOCs) by gas chromatography/mass spectrometry (GC/MS). Streptococcus thermophilus, Lactobacillus helveticus, and Lactobacillus delbrueckii subsp. delbrueckii were identified as the core microbiome present in all samples. However, the microbiome taxonomic profiles resulted in a clustering of the samples based on their geographical origin, also showing that BM from Caserta had a greater microbial diversity. Consistently, Caserta and Salerno samples also showed different VOC profiles. These results suggest that the microbiome and its specific metabolic activity are part of the terroir that shape BM specific features, linking this traditional product with the area of production, thus opening new clues for improving traceability and fraud protection of traditional products.

Social media influencer marketing and economic performance in the Spanish wine industry: unravelling the role of corporate social legitimacy

PurposeThis research focuses firstly on the impact of Social Media Influencer Marketing (SMIM) on the Economic Performance (EP) of Spanish wineries, and secondly on the mediating effect of Corporate Social Legitimacy (CSL) on this main relationship (SMIM-EP). Age, size and Protected Designation of Origin (PDO) membership are used to increase the precision of the cause-effect relationships examined.Design/methodology/approachThe study proposes a conceptual model based on previous studies, which is tested using structural equations (PLS-SEM) with data collected from 196 Spanish wineries between September 2022 and January 2023.FindingsThe results reveal a positive and significant relationship between the development of SMIM and the EP of Spanish wineries, as well as the partial mediation of CSL in the SMIM-EP relationship.Originality/valueThe uniqueness of this study can be attributed to several factors. First, it enhances the understanding and knowledge of the benefits associated with SMIM development in the winemaking context. Second, no previous research has conducted an empirical study on the development of SMIM as a catalyst for EP in the context of Spanish wineries. Third, to the authors' knowledge, no previous study has examined the mediating role of CSL in the SMIM-EP relationship, thus representing an opportunity to advance scientific knowledge related to SMIM.

Convolutional neural networks to assess bergamot essential oil content in the field from smartphone images

The essential oil (EO) extracted from bergamot peel (Citrus bergamia, Risso et Poiteau) is appreciated in perfumery and gastronomy. Notably, 90 % of the bergamot EO production is concentrated in the Province of Reggio Calabria (Southern Italy) under a protected designation of origin (PDO). The early estimation of EO content in fruits is fundamental to help farmers in their decision at harvesting period. The application of advanced modelling techniques based on artificial intelligence and digital device technology can contribute to this goal. This study proposes a method to estimate the EO content of fruits in the field using classification and regression models based on a deep learning approach in two cultivars: cv. “Fantastico” and cv. “Femminello”. The first step was to capture images of the fruit in the Red, Green, and Blue colours (RGB) using a mid-range smartphone camera and a portable inspection chamber designed and developed for this study. The acquisition of the images was carried out in the field. The fruits were collected and transported to the laboratory, where the EO was extracted using steam hydrodistillation. Custom-built convolutional neural networks (CNN) and three transfer learning models (VGG-16, VGG-19, and Xception architectures) were trained and applied for classification (among different discrete levels of oil content) and regression (to predict the EO content). The classification results showed an accuracy of 0.795 and 0.797 on the test samples of the two cultivars separately, while the best regression model achieved a minimum mean squared error of 0.12 and 0.04 for each cultivar, respectively. The results showed the effectiveness of the approach tested and how modelling each variety independently can lead to better performance for the CNNs tested.

Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses

The microbial communities inhabiting Portuguese traditional cheeses play a fundamental role in shaping their unique flavor, texture, and safety characteristics. This comprehensive review synthesizes findings from both conventional microbiological studies and advanced OMICs analyses to provide a deeper understanding of the microbiota dynamics in these cheeses. We explore the microbial composition, diversity, and functional roles of bacteria, yeasts, and molds across various Protected Designation of Origin (PDO) cheeses, highlighting their contributions to cheese ripening, flavor development, and safety. Additionally, we discuss the potential of OMICs technologies, namely metagenomics, in unraveling the complex microbial ecosystems of Portuguese traditional cheeses. Through this integrative approach, we aim to shed light on the intricate interplay between microorganisms and cheese matrices, unveiling the secrets behind the rich heritage and distinctiveness of Portuguese traditional cheeses.