4 ms·

The protected food names scheme makes a lot of sense If a food label highlights a regional traditional food then it must come from that area if they have applie

The protected food names scheme makes a lot of sense If a food label highlights a regional traditional food then it must come from that area if they have applied for protection. Seems in consumers and manufacturers best interest. Here's a map of British protected foods, I see none I would contest: https://goo.gl/tyE4Bm https://goo.gl/tyE4Bm

emodendroket 9y ago
My judgment is somewhat clouded by the fact that I have no idea what many of the things on this map are, but in general, I get it if we're talking about, like, Prince Edward Island oysters, but I don't think regional distinctions make much sense for preparations. I think it makes more sense to delineate the preparation required to call something by a particular name (so, for instance, if you wanted to really clamp down on Parmesan cheese, I'd prefer specifying the method you have to use over just saying if it's from Parma it's good but if it's from Wisconsin you can't call it that).
- mijamo 9y ago
  Both are usually needed. This is because many properties of the final product are determined by the local fauna/flora as well. In addition there is the whole question of IP for names of cities/regions. I mean if a place makes efforts to ensure that good quality products are made there, it becomes like a brand that needs to be protected. So for me protecting Parma Ham is just the same as protecting Coca Cola, just that the moral person is the community living in the place instead of a multinational company. Nothing prevents you from making of copy of Parma Ham and building your brand, just like you can copy Cocal Cola or any other product. Just don't use the name.
  - emodendroket 9y ago
    I mean, ultimately I don't agree with this perspective. Nobody would maintain that only Burgundians can make Beef Burgundy, or only Ukrainians (what's the demonym here, Kievites?) can do Chicken Kiev, right?
pmyteh 9y ago
It's an interesting bunch that. I'm not convinced that 'Welsh Lamb' is in any real sense a regional traditional food that differs from English lamb, but on consumer protection grounds I also don't reckon that you should be able to label random lamb as Welsh anyway. And some others ('Yorkshire Forced Rhubarb' is the one I know best) really are quite distinct from their equivalents elsewhere and really should be recognised as its own thing.
- rlonstein 9y ago
  > 'Yorkshire Forced Rhubarb' is the one I know best * https://www.thespruce.com/yorkshire-forced-rhubarb-history-435509 https://www.thespruce.com/yorkshire-forced-rhubarb-history-4... * https://en.wikipedia.org/wiki/Rhubarb_Triangle https://en.wikipedia.org/wiki/Rhubarb_Triangle Interesting. I've only had the summer/outdoor variety.
jdavis703 9y ago
No it's not in the consumer's best interest. I really don't care if I'm drinking Champagne or Prosecco, as long as it tastes good. Instead of this current racket, where food names become less clear, the regional food manufacturers should be forming associations that build brands. These brands can then utilize logos, trademarks, anti-counterfeiting designs and other enforceable IP to stand out as being "Original Champagne" or "English Cheddar," or whatever is needed.
- pmyteh 9y ago
  > No it's not in the consumer's best interest. I really don't care if I'm drinking Champagne or Prosecco, as long as it tastes good. I'm not sure that's the best example. In addition to being made in different places, Champagne and Prosecco are made from different grape varieties, and Prosecco is normally made using a different process (Charmat rather than 'traditionelle' - fermented in tank rather than in bottle). They're really quite different products. The generic term that covers both kinds is 'sparkling wine', and if you don't care which kind you get as long as it's good, that seems fine.
- seszett 9y ago
  > I really don't care if I'm drinking Champagne or Prosecco, as long as it tastes good. Well I do, because even if both taste good, they don't taste the same and I don't want to discover which one I have really bought only after having spent 50€ on my bottle. If the name has no importance, then why insist on calling your product that doesn't come from Champagne, "Champagne"? And if it has a real importance, then it makes sense to respect it.
dalbasal 9y ago
Manufacturers (esp agricultural) are the ones protected. We don't have the same "food fraud" issues that have become a problem in the states (mislabeling fish, etc.). People used to say "french campaign," they knew some of it was made elsewhere. I would wager more people knew that some champagne was made elsewhere than people who knew that champagne is a region. Same for Greek Yoghurt or feta cheese. These were considered types of products. Good or bad, these are pure agricultural lobby initiatives, not consumer protection. IMO, it's not too different from Hollywood getting regional trademark protection for to word "romantic comedy."

emodendroket 9y ago

My judgment is somewhat clouded by the fact that I have no idea what many of the things on this map are, but in general, I get it if we're talking about, like, Prince Edward Island oysters, but I don't think regional distinctions make much sense for preparations. I think it makes more sense to delineate the preparation required to call something by a particular name (so, for instance, if you wanted to really clamp down on Parmesan cheese, I'd prefer specifying the method you have to use over just saying if it's from Parma it's good but if it's from Wisconsin you can't call it that).

mijamo 9y ago
Both are usually needed. This is because many properties of the final product are determined by the local fauna/flora as well. In addition there is the whole question of IP for names of cities/regions. I mean if a place makes efforts to ensure that good quality products are made there, it becomes like a brand that needs to be protected. So for me protecting Parma Ham is just the same as protecting Coca Cola, just that the moral person is the community living in the place instead of a multinational company. Nothing prevents you from making of copy of Parma Ham and building your brand, just like you can copy Cocal Cola or any other product. Just don't use the name.
- emodendroket 9y ago
  I mean, ultimately I don't agree with this perspective. Nobody would maintain that only Burgundians can make Beef Burgundy, or only Ukrainians (what's the demonym here, Kievites?) can do Chicken Kiev, right?

pmyteh 9y ago

It's an interesting bunch that. I'm not convinced that 'Welsh Lamb' is in any real sense a regional traditional food that differs from English lamb, but on consumer protection grounds I also don't reckon that you should be able to label random lamb as Welsh anyway. And some others ('Yorkshire Forced Rhubarb' is the one I know best) really are quite distinct from their equivalents elsewhere and really should be recognised as its own thing.

rlonstein 9y ago
> 'Yorkshire Forced Rhubarb' is the one I know best * https://www.thespruce.com/yorkshire-forced-rhubarb-history-435509 https://www.thespruce.com/yorkshire-forced-rhubarb-history-4... * https://en.wikipedia.org/wiki/Rhubarb_Triangle https://en.wikipedia.org/wiki/Rhubarb_Triangle Interesting. I've only had the summer/outdoor variety.

jdavis703 9y ago

No it's not in the consumer's best interest. I really don't care if I'm drinking Champagne or Prosecco, as long as it tastes good. Instead of this current racket, where food names become less clear, the regional food manufacturers should be forming associations that build brands. These brands can then utilize logos, trademarks, anti-counterfeiting designs and other enforceable IP to stand out as being "Original Champagne" or "English Cheddar," or whatever is needed.

pmyteh 9y ago
> No it's not in the consumer's best interest. I really don't care if I'm drinking Champagne or Prosecco, as long as it tastes good. I'm not sure that's the best example. In addition to being made in different places, Champagne and Prosecco are made from different grape varieties, and Prosecco is normally made using a different process (Charmat rather than 'traditionelle' - fermented in tank rather than in bottle). They're really quite different products. The generic term that covers both kinds is 'sparkling wine', and if you don't care which kind you get as long as it's good, that seems fine.
seszett 9y ago
> I really don't care if I'm drinking Champagne or Prosecco, as long as it tastes good. Well I do, because even if both taste good, they don't taste the same and I don't want to discover which one I have really bought only after having spent 50€ on my bottle. If the name has no importance, then why insist on calling your product that doesn't come from Champagne, "Champagne"? And if it has a real importance, then it makes sense to respect it.

dalbasal 9y ago

Manufacturers (esp agricultural) are the ones protected. We don't have the same "food fraud" issues that have become a problem in the states (mislabeling fish, etc.). People used to say "french campaign," they knew some of it was made elsewhere. I would wager more people knew that some champagne was made elsewhere than people who knew that champagne is a region. Same for Greek Yoghurt or feta cheese. These were considered types of products. Good or bad, these are pure agricultural lobby initiatives, not consumer protection. IMO, it's not too different from Hollywood getting regional trademark protection for to word "romantic comedy."