Doner in dispute: EU decides on tradition and identity!
Doner in dispute: EU decides on tradition and identity!
Pfaffenhofen an der Ilm, Deutschland - in the heart of Bavaria, in Pfaffenhofen, it rumbles - and not just because of the summer temperatures. The dispute over the origin of the kebab, one of the most popular fast food dishes in Germany, faces an important turn. The Donaukurier reports on planned EU-wide protection for the Döner Kebab, requested by the international Doner Föderation (Udofed) from Turkey.
This application stipulates that kebab may only be made from certain ingredients. These include meat from lambs or cattle at least 16 months old. The preparation would have to follow strict requirements, including that the meat is cut into 2-5 mm thick stripes with a special kebab knife. The ingredients such as bread or sauces are not part of the application. If the EU grants this protection status, the massive effect on the kebab industry in Germany and throughout the EU, where around 400 tons of kebab are produced every day.
An important judgment is about
But not everyone is enthusiastic about this advance. Germany has already appealed against the application and brought numerous objections to the national level. The German Hotel and Restaurant Association (DEHOGA) manifests itself and warns of ambiguities and legal uncertainties that could arise from new names. In a consultation process that should lead to an agreement within six months, the EU Commission will check the objections and take a decisive step in this debate.
The Tagesschau informs that the objection period has already expired and the EU Commission will now examine the objections by July 24. Especially in the catering trade there are many concerns about the financial consequences that could bring the application to implement. Industry representatives estimate that the changes could be expensive to new standards, whereby a redesign of the product names can quickly go into thousands.
the kebab and its origin
The origin of the doner itself is controversial. It has been prepared in the anatolian regions of Türkiye for over 200 years. In Germany, however, the kebab has developed its own identity, especially by adjusting Turkish guest workers in the 1950s and 1960s. Some see Türkiye's proposal as an attempt to preserve the culinary identity and national pride. A restaurateur in Berlin, Ali Ersöz, notes that the discussion is primarily directed by financial interests, which makes the entire topic even more explosive.
In Pfaffenhofen, some kebab sellers have already provided new names to avoid possible legal problems. The EU's decision could have serious effects on their business. It is still unclear whether the "shooting spike" or "Kebab" will rather convey the feeling of fast food or tradition. The Zeit also describes the increasing discomfort in public in this context, where the connection between culinary heritage and economic interests is illuminated.
The coming months therefore promise an exciting development in the question of the kebab - both from a culinary and economic perspective. The Pfaffenhofener and the entire doner community are looking forward to the EU's decision. It is only to be hoped that the culture and tradition of the kebab will be preserved in all its diversity.
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| Ort | Pfaffenhofen an der Ilm, Deutschland |
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