La Contraffazione nel Settore Agroalimentare ed il suo Impatto Finanziario sull'Economia Italiana

¿The counterfeiting of food lies in forming a new product with the appearance of genuineness as it is produced with different substances, in terms of quality and quantity from those that normally contribute to form it.¿ An illegal practice as it consists in producing and commercializing products on which others have trademark, model or industrial property rights. Counterfeiting is produced to obtain economic benefits by marketing the product at a reduced price and with inferior materials compared to the original. A phenomenon also dangerous to our health, as the production of counterfeit goods doesn't follow the rules of safety and quality of original products, sometimes even ending up being toxic in the materials used. Frauds in the world of food are growing, fueled by the crisis, because "the risk of being discovered is small but the gain is great". The fraudsters' gain is further strengthened by often ineffective and very low sanctions and with big differences between EU countries. In this research study we are going to see how governments and institutions try to fight this phenomenon through labeling rules and regulations and how single consumers con protect themselves choosing with consciousness the best product matching their needs.