The protocol should follow the guidelines that exist for every product category.
For example, the guidelines state the obligation to use raw milk for cheesemaking; ban the use of chemical flavors, preservatives and additives; require farming and fishing to be sustainable; obligate the safeguarding of traditional production techniques and locations; and so on.
The guidelines have been drawn up by the Slow Food Foundation for Biodiversity, in collaboration with experts and producers. They are regularly updated on the basis of suggestions from local coordinators and producers.
