Comments on: Why regulation — on yogurt and more — is blocking Greece’s recovery Thu, 21 Jul 2016 07:57:19 +0000 hourly 1 By: pastatarifleri Sun, 31 Aug 2014 19:46:05 +0000 Best yogurt maker in Turkey. Yogurt Recipe

By: stsebastian Sat, 15 Mar 2014 09:51:31 +0000 interesting piece, but marred, as previous commentator noted, by error about lowfat yogurt. I am in Athens and just had some delicious Total 2% made in Greece yogurt.

By: decadentP Wed, 12 Mar 2014 06:17:21 +0000 So in essence: it is fine to do so if its Cognac, Roquefort, Parmesan Reggiano, but, for Greek yogurt (where “Greek” denotes the goat type, the process etc.) and the protection of that product line-as they are unique-is just, say, unacceptable? Just not long ago, Canada (of all places on earth!!!) almost banned Greece from using the name FETA for the Greek invented, produced, traditional cheese. Of course, not that they where first, the Danish almost succeeded doing that years ago. I wonder what purpose does this article serve, as Reuters, should be clearly informed of the surrounding lit before publishing an article.

By: Panagiotisz Tue, 11 Mar 2014 22:34:51 +0000 I won’t judje your initiative with a suspicious mind
I agree with that wrong practices led to wrong and unfair laws
To tell the truth then: Bad Initiative-Corrupted Politicians-Unfair Laws BUT,
It’s rather naive not say dangerous to put in the same box all these different products and services without make a research of the native ethics. I can’t see the point of “fresh” sign on food or milk or anything if it was prepared 15 days before, because it isn’t. Using he “reducing costs” anvil we turn green to yellow and then to black. Then we use the media (like yours) to fanfare the “wrong” practice which it is wrong but for different reasons.
Instead research a little about Milk “cartel” in Greece and milk prices. Prices won’t fall if we change the “SIGN” , but if we change the sign “meaning” we can reduce the quality drop bits of the price and everybody is happy. Now regarding yogurt, ish-Stout-Stew/Detail.aspx?evt19=1 the link provide the recipe for what it says Beaf Irish Stout, if I add Apples inside or Chicken, instead of Beaf this isn’t the recipe.You can run Windows on Mac it’s not prohibited but it’s not sold Dual Boot and it’s isn’t Mac anymore.
Some far island doesn’t get any, because Greek “Shiplords” with the blessing of the state, made the transportation fees DEVASTATING. Not a word for this Cartel too…And finaly , medicines.If you ask Doctors and patients around Greece, most of the times they will say generics -genosima in Greek-isn’t bad or it’s the same, but there is data about some that is dangerous and in the best case they don’t do what they should. Why that happened after the Greek Crisis , I dare ask, or shall I say EU crisis. Research is the 1st part of true story, not doing it in all aspect with sources and proof is usually the opposite.

Sorry for my rusty English.

I am not an expert on any of these fields, but if you taste bad olive oil on your salad , eat a bad replica yogurt you will not get ill… but if you do, sent me an email and I will dispatch some of our finest generic drugs, I am sure you will skip it and not for the oligopolies.Thanks for the time and space.

By: E.ParavantesRDN Tue, 11 Mar 2014 20:21:01 +0000 Here are some comments from a Greek-American Nutritionist and Journalist, currently living in Athens. First I would like to clarify that there is in fact no law that does not allow low-fat yogurt, to be called yogurt. Low fat yogurt in Greece is called plain yogurt. The law states that any additives such as gelatin, sugar, sweeteners, fillers, starch not to be called yogurt. This is actually of benefit to the consumer as opposed to the US where many yogurts are hardly yogurt anymore with all the additives.

Secondly, the blended olive oil proposal, was a generic proposal which is not supported by any concrete numbers, nor does it take into account the relationship of Greeks and olive oil, but also the reputation of Greek olive oil. You see Spain and Italy already have established identities for their olive oil brands. Greece has not, and allowing this blending would in essence ruin any reputation that Greek olive oil has established thus far. Will these new blends be cheaper? There is no evidence that they will be. Will new blended oils even be marketed as healthier or innovative? Probably. We have seen how these oils are promoted in other countries particularly in the US and UK. And really, why would a country that produces high quality olive oil, taint their product by adding various questionable vegetable oils? Greece needs to maintain the integrity of its olive oil.

Finally, I agree that many regulations are outdated and should change, but these regulations have to do with internal (in Greece) production, so this has really nothing to do with Chobani’s success compared to Fage’s. We are talking about 2 companies with production plants in the U.S.