Fermented food Geographical Indications (GIs), protected within the framework of Intellectual Property and Human Rights, are based on various forms of local knowledge and technical practices and on various aspects of local biodiversity, ranging from plant varieties and animal breeds to microbial ecosystem. In the light of the EC Regulation 510/2006 relating to the protection of EU GIs, information about microbial resource management in GIs production is not unequivocally defined. We argue that it is possible to integrate the microbial resource information regimen coherently within the intellectual property framework for GIs. Product specification of GI fermented foods might comprise a list of autochthonous microbial strains representing the “virtuous” microbial biodiversity of a specific terroir and for a given method of food production. The autochthonous strains should be genotypically and technologically characterized and deposited in microbial collections. This approach will be useful in improving the “unique qualities” of products, and in ensuring a strong focus on the biological risks for human health and industrial exigencies of product standardization. Additionally, it is important to underline that a multi-strain starter culture essentially satisfies the patentable criteria.

Microbial information regimen in EU geographical indications

CAPOZZI, VITTORIO;RUSSO, PASQUALE;SPANO, GIUSEPPE
2012-01-01

Abstract

Fermented food Geographical Indications (GIs), protected within the framework of Intellectual Property and Human Rights, are based on various forms of local knowledge and technical practices and on various aspects of local biodiversity, ranging from plant varieties and animal breeds to microbial ecosystem. In the light of the EC Regulation 510/2006 relating to the protection of EU GIs, information about microbial resource management in GIs production is not unequivocally defined. We argue that it is possible to integrate the microbial resource information regimen coherently within the intellectual property framework for GIs. Product specification of GI fermented foods might comprise a list of autochthonous microbial strains representing the “virtuous” microbial biodiversity of a specific terroir and for a given method of food production. The autochthonous strains should be genotypically and technologically characterized and deposited in microbial collections. This approach will be useful in improving the “unique qualities” of products, and in ensuring a strong focus on the biological risks for human health and industrial exigencies of product standardization. Additionally, it is important to underline that a multi-strain starter culture essentially satisfies the patentable criteria.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11369/129347
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