This paper presents five case studies on the nutritional potential of registered GI foods: Carnalentejana (Portuguese beef), furu (Chinese fermented tofu), Parmigiano Reggiano and Grana Padano (Italian fermented cheese), rooibos (South African herbal tea) and indigenous rice varieties from the highlands of Borneo (Malaysia and Indonesia). The study explores the [...]
This paper presents five case studies on the nutritional potential of registered GI foods: Carnalentejana (Portuguese beef), furu (Chinese fermented tofu), Parmigiano Reggiano and Grana Padano (Italian fermented cheese), rooibos (South African herbal tea) and indigenous rice varieties from the highlands of Borneo (Malaysia and Indonesia). The study explores the link between the production processes and the nutritional composition of the final products. Indeed, the nutritional characteristics of these foods can be largely attributed to their unique ingredients and production procedures, which are linked to their geographical origins. The analysis of nutritional compositions not only considers ordinary nutrients, but also bioactive compounds, which do not usually appear in nutrition facts tables. A number of foods similar to the case study subjects (not necessarily GIs) are briefly discussed in the respective sections.
