DOP and IGP Explained
Distinguishing DOP from IGP
In Italy, France, and Spain, food encompasses more than mere sustenance; it embodies their identity, traditions, culture, and history. The people of these countries take immense pride in safeguarding their culinary heritage.
The key difference lies in the requirements: DOP products must satisfy all three criteria, meaning they are grown, produced, and historically linked to their geographical area. In contrast, IGP products need only fulfill one of the criteria for classification.
You might notice a price difference as well, with DOP items typically commanding a higher price than IGP products.
DOP (Denominazione di Origine Protetta) = PDO (Protected Designation of Origin)
In Europe, DOP, is the highest classification that can be given a unique food product and must adhere to strict guidelines. It is reserved for foods, ingredients, and production methods that are unique to specific regions in Europe.
For a product to qualify for DOP status, it must comply with all three of the following:
- The ingredients originate from the specific geographic area.
- Be produced in the determined geographic area.
- Be historically tied to the specific geographic area. An example of a DOP balsamic vinegar is Leonardi Balsamic Vinegar aged 12 years.
IGP (Indicazione Geografica Protetta) = PGI (Protected Geographical Indication)
IGP stands for the “Indicazione Geografica Protetta” (Indication of Geographic Protection). This provides a guarantee that the quality or reputation of your food or condiment is linked to the place or region where it is produced.
For a product to qualify for IGP status it must qualify in only one of the following:
- The Ingredients Originate from the specific geographic area.
- Be produced in the determined geographic area.
- Be historically tied to the specific geographic area.
Leonardi Balsamic Vinegar from Moderna is an example of an IGP designated Vinegar.
