Figures from international analysis agency Euromonitor show that Greek-style yoghurt accounts for almost half of the yoghurt sold in the USA, and has been experiencing rapid growth across Europe as well. But what exactly is Greek yoghurt, and why is Greece clamping down on it?
Once again, it comes down to the matter of geographical indications – if a product isn’t from a particular place, you can’t call it a particular name.
“The designation of Greek yogurt got a late start,” said Greek Minister of Agricultural Development and Food, Stavros Arachovitis. “Our country is in the process to establish a protected geographical indication (PGI) in Europe. It will also be protected in international agreements EU signs with third countries.”
The move is timely –In order to begin the protection process, the Greek Agriculture Ministry got Athens University to define the product.
“What Greek yogurt is, its production process, the milk to be used, its form, even its moisture content will all be described in the technical documentation that is compiled by the designated body,” Arachovitis said.
The move was triggered by the end of a long dispute with the Czech Republic. Czech producers had been selling ‘Greek yoghurt,’ which the Greek government said was misleading consumers. The Czech government eventually folded, and prevented local producers from describing their youghurt as ‘Greek’.
Greece has a right to be annoyed about the treatment of their historical cuisine – in EU trade deals with Canada and Africa, protections for feta were excluded which allowed producers in those countries to continue marketing their feta cheese as an authentic product.
