Feasibility studies of Protected Designation of Origin (PDO) and Protected Geographical Identification (PGI)

Carrying out feasibility studies of the Protected Designation of Origin (PDO) application and Protected Geographical Identification (IGP) in agri-food products from the Balearic Islands.

The DO and IGP constitute the used system in Spain to recognise the agrifood products quality, taking into account their own characteristics and differentials, depending on the geographical environment in which raw materials are produced, elaboration process and human factor influence.

To achieve these certifications, it is necessary to analyse the food quality sensory, that is, their organoleptic properties (appearance, aroma, color, taste ...) as well as their physicochemical composition (percentage of fats, carbohydrates, etc.).


tast oli

The UIB has a scientifictechnical expert team in the elaboration and execution of food sensory quality systems, especially for the certification of agrifood products with designation of origin and protected geographical identification. Collaboration agreements have been signed with different agrifood companies in the Balearic Islands for the certification of their emblematic products such as paprika Tap de Cortí (Capsicum annuum), almond or Mallorca oil, among others.

The Chemistry Department from the UIB, in collaboration with Sobrassada de Mallorca Company, has optimized an analysis and evaluation protocol of the sobrassada sensory quality by expert tasters. To achieve it, we have defined and quantified sensory attributes to describe and differentiate the Mallorca sobrassada as the pasta smell, texture, taste, etc. This quality system is recognised by AENOR.

In collaboration with:

Logotipus del Ministeri de Ciència, Innovació i Universitats