There is no doubt a product’s name and reputation are very important in the challenging world of food production.
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A call from Senator Bridget McKenzie to keep products called “milk” and “meat” exclusively for animal-based products makes a lot of sense from a farmer’s point of view.
They pride themselves on putting authentic products out for consumers, and the thought of their milk from cows being labelled the same as an extract from a plant would be frustrating for the purists.
But we need to be careful we are not using double standards.
When it comes to the wine industry, Australian producers use the term which will help the most with marketing.
King Valley vignerons who produce prosecco, a sparkling white wine, are in a battle with the Italians to keep using the name.
The name comes from the Italian village of Prosecco, where the wine originated.
Like the French did with the word “champagne”, Italian winemakers are fighting to ensure “prosecco” is only used to described wine from grapes grown in that region.
The Victorian government is lobbying its federal counterparts in enter trade negotiations to help Australian winemakers keep the name, and Senator McKenzie herself is on the record as a prosecco fan.
Fortified wines previously known as “tokay” can only use that term if they come from the wine region of Hungary with the same name.
But even though Australia varieties changed the name to “topaque” (rhymes with cake), you are more likely to hear it pronounced as “tokay” if you walk into a cellar door.
So can we stand by our winemakers’ rights to use the terms they borrowed from another product, while admonishing those who create milk and meat alternatives for also using borrowed terms?
They might be slightly different situation, but it still seems a bit rich to be taking opposite sides on the issues.
Loyalty to our farmers and food producers will most likely win out and we will continue being on whichever side of the argument will benefit them the most.
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