“Pesto, massive seizure in Genoa but it was produced in America”:< 0 >
Starting in La Repubblica, the news of the Ministry of Health’s detention of a batch of pesto from the American company “Rana Meal Solution” in the port of Genoa quickly spread across most Italian social media and newspapers.
And so, in recent days, much discussion has been stirred about how a “Pesto made in the USA” could claim on the label that it is made with Genoese Basil DOP.
Let’s try to provide answers as the Consortium for the Protection of Genoese Basil DOP.
WHY IT IS RIGHT TO FIND THE BASILICO GENOVESE DOP BRAND EVEN ON PRODUCTS MADE IN THE USA.
Not only is it legal, but it is a great opportunity to promote the PDO.
Let’s start from the beginning. First of all, the name “pesto,” “pesto genovese,” or “alla genovese” can be used freely and is not protected by any trademark.
That said,
Can pesto label the presence of “Genoese Basil DOP” as a distinguishing ingredient and display its trademark? Even when the pesto is produced abroad?
Of course it can (indeed, it almost “must”): it’s a choice made with specific authorization, renewed annually, provided by the Consortium for the Protection of Genoese Basil DOP, which oversees and guarantees the presence of 100% Genoese Basil DOP with full traceability.
This applies to all food products that use it and aims to highlight the presence of the certified DOP ingredient purchased in Liguria and produced according to the traditional cultivation rules set forth in the specifications and verified by a control system authorized by the competent Ministry.
If any doubts still remain, they’d likely stem from confusion between basil and pesto. But it’s important to clearly understand the difference between ingredient and recipe! Invoking an unspecified “traditional pesto” ignores the fact that, despite being a product of Ligurian culinary tradition, there is currently no trademark protecting the origin of pesto: by law, its recipe is free and at the discretion of the producer based on their own market preferences.
So, A pesto made in the USA can certainly be made with Genoese Basil DOP and it is not a case of “Italian sounding”
because the ingredient actually comes from Liguria, and is actually
It is a great source of pride to have a system that promotes the global distribution of a prized local ingredient, while maintaining its identity thanks to the PDO.
And not just pride, but it’s a system
to concretely enhance the local economy and promote Liguria worldwide.
Liguria’s production of Genoese Basil PDO for the US industry amounts to approximately 1,800 tons, sourced from open-field crops, harvested in the summer and stored refrigerated (not frozen) with salt and oil. These supplies have been ongoing for many years and represent a virtuous example of large-scale industry promoting Italian agriculture and supporting its production, contributing to the spread of the Made in Italy culture and, above all, to the PDO economy, thus creating a positive trend for Genoese Basil PDO producers. The same trend has long been observed in European Union countries and in the United Kingdom.
The Consortium for the Protection of Genoese Basil DOP and its President Mario Anfossi, who have always been available to the media, including through widespread information on digital channels, regretfully note how media outlets are often “misinformed” and chase sensational news without considering the consequences.
In this case, a “trivial” bureaucratic transportation problem was transformed almost into a food scam, casting a company and a system that didn’t deserve it in a bad light.
On the other hand, we appreciate the expertise and common sense with which some newspapers are contributing to clarifying the situation these days, along with the comments of some prominent national figures who are helping to spread accurate information, essential to truly safeguarding the agricultural economies of Made in Italy. In particular, we highlight and thank Francesco Margiocco of Secolo XIX and Lorenzo Biagianelli and Selvaggia Lucarelli for their social media posts on the topic.
A brief history and significance of the Genoese Basil DOP
Genoese Basil is a traditional product whose connection to the region is a heritage for producers and a value for consumers, both of which are key elements of its success. To protect consumers, producers, and the product from misleading information, and to prevent market forces from usurping its reputation and distorting its traditional characteristics, the Genoese Basil PDO was created in 2005 within the system for the protection of Protected Designations of Origin established in 1992 by the European Union.
The PDO is recognized when a product’s characteristics are due to its place of origin, which is influenced by both natural factors—environmental factors such as climate and soil—and human factors, including local technical and cultural know-how. Ligurian producers saw the PDO as an opportunity to recognize the value of their product and drafted the corresponding production specifications.
The Genoese Basil DOP regulations stipulate two traditional cultivation methods based on their intended use: the cultivation of bouquets for fresh consumption, harvested plant by plant in greenhouses, which is more popular among the Genoese; and the cultivation method that has followed the more recent evolution of the ready-made pesto market, making available a product that maintains its typical characteristics while being suitable for the processing industry, mainly carried out in open fields.
Consumers’ shift toward ready-made products is a sign of the times, but at the same time, attention to local produce and quality is growing. This is why the use of traditional products as ingredients is so successful. This segments the market and also boosts the fresh product, which is positioned at the top of the quality market for restaurateurs and consumers, also promoting the cultural and identity value of the Genoese Basil DOP bouquet as a “gastronomic star.”
