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The Turkish kebab industry is seeking protected status in Europe following an EU policy shift. This move aims to safeguard the authenticity and heritage of Turkish kebabs, acknowledging their cultural significance and traditional preparation methods. Granting protected status would prevent imitation and ensure that only genuine Turkish kebabs meet specific quality standards, thereby preserving the integrity of this iconic culinary tradition within the European market.
Türkiye Seeks EU Protection for Iconic Cuisine, Similar to Neapolitan Pizza and Spanish Jamón Serrano
Germany's beloved street food, the Turkish döner kebab, is currently vying for protection under the EU's special designation label, joining the ranks of other cherished European culinary delights such as Neapolitan pizza and Spanish jamon serrano.
The term "döner" originates from the Turkish verb "dönmek," meaning "to turn" in English. However, across Europe, it is commonly known as "döner kebab," incorporating the Arabic term for various types of meat cooked on a rotating spit.
Türkiye is advocating to secure EU registration for the name "döner," aiming to reserve its use exclusively for producers adhering to approved production methods and product specifications. This move seeks to safeguard the authenticity and quality of this iconic Turkish dish within the European market.
If the application succeeds, only large slabs of beef and lamb, horizontally sliced into cutlets with a thickness of 3-5 mm, would qualify as "yaprak" (or sliced) döner. In the poultry variety, chicken cutlets can be 1-2 cm thick.
The döner industry in Europe is estimated to be valued at approximately €3.5 billion, as outlined in the submission supported by the Association of Turkish Döner Producers in Europe (ATDID), representing the sector since 1996.
While traditional specialties are occasionally linked to the EU's protected designation of origin (PDO) quality scheme, they are not covered by the geographical indications (GIs) framework, which offers the highest level of intellectual protection for foodstuffs in Europe. This stronger protection is reserved for food items with a connection to a specific geographical area, which is not the case for the traditional cooking technique of döner. Consequently, while Parma ham has obtained a GI, jamon serrano enjoys protected status independently.
However, the food speciality label has sparked controversy in the past. For instance, the use of the traditional term "prošek" for a sweet dessert wine produced in Croatia faced challenges from Italians, as it could potentially conflict with the PDO of Italian Prosecco.
In the case of döner, potential objections may arise from a neighboring country and long-standing cultural rival across the Aegean. Türkiye's application acknowledges this possibility, noting that Greece claims to be the first country in Europe where "Döner" was introduced during an exchange of people between Turkey and Greece in 1922. In Greece, it is known as "gyro."
A consultation phase is now underway and will last for three months, during which countries can challenge the registration by raising intellectual property concerns.
Source: Euronews
