To say whether a product is as declared, you first have to define what "genuine" is. A reference measurement does exactly that.
How the reference is built
Your product accepted as genuine is measured with the chosen method. That measurement is recorded as your product's reference and kept on your behalf. It records the product's measurable properties, not your recipe; your formula is not revealed.
How later batches are assessed
Comparison starts as soon as the reference is built. Incoming raw material, a batch leaving production or a product taken off the shelf is measured the same way and set beside the reference. The result is not an opinion but a repeatable measurement: the same product, measured on another day by another person, gives the same answer.
What changes as the record grows
Over time the measurement record expands. It also makes seasonal or supplier-driven fluctuations visible, so small deviations are spotted before they grow; in contract manufacturing, whether batches made at different facilities stay at the same standard is tracked against the same reference.
Field or laboratory?
Where measurement happens depends on the product group. For olive oil and honey, measurement is done where you are with a field kit and the result comes within minutes. More complex products bring in the laboratory. In both cases the same infrastructure and the same reference are used.
