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In Brazil, many foods eligible for Geographical Indication (GI) are hand-produced by small farmers, whose products are often invisible to the State and on the edge of formal economy. As science and technology institutions (STIs) cooperate in recognizing and describing these products and food systems in favor of GI, repercussions occur for public regulation. Thus, this study aimed to analyze how knowledge production on artisanal products by STIs impacts public regulatory action, considering three cases - Canastra cheese in Minas Gerais state, Copioba cassava flour, and Itororó's sun-dried meat in Bahia state. This is a comparative case study that addresses three GIs in different situations - one certified and two in progress. Data collection considered bibliographical research and the monitoring of projects conducted with involved groups and institutions. Furthermore, for each product, the regulatory and normative context that existed or was required at the time of mobilization for the GI was observed. In the Canastra cheese's case, the product was considered clandestine by the inspection agencies and came to be recognized after the social organization of producers, in partnership with international organizations and several STIs in Minas Gerais State, which attested to the safety of the aged artisanal cheese produced with raw milk. This recognition process lasted over 20 years until specific state legislation was established for the product. Studies on Copioba cassava flour reported singularities in its physical and chemical characteristics, and the product is largely sold in the informal economy. However, because of its plant origin and low water activity, there is less concern about health risks. In the country, the legislation for cassava flour is broad, not distinguishing regional specificities, which requires a review of this standard. In the case of sun-dried meat, a product consumed throughout the Northeast (nine states), there is no national legislation, and this production is considered irregular (clandestine). Research results in this field will require a position from the State, with official recognition and establishment of regulation to this product, considering distinctions among states, to value traditions and protect the population's health. In all cases, for certified GIs and those under mobilization and study, the results show contributions of scientific work of STIs for attesting the quality and registration of the differential of traditional products, which accompany repercussions and the requirement for decision-making by public regulatory sectors.
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