Turkey “quit”

If the requirement for the label of the traditional mutually guaranteed <x0); x1> would succeed, then Europeans would face changes in their favorite food. Most would shake up the Doner Industry in Germany, where the gap from original to Turkey has taken off over decades.

Turkish authorities have repeatedly demanded that Donner be seen as national cooking that has spread to Europe because of Turkish migration. But German officials have said the Donner has become part of the national cuisine.

The traditional way to prepare meat on a vertical hell dates back to the 16th century, according to the International Doner Federation in Turkey (Udofeld), and the name Doner relates to that cooking technique.

This federation has asked the EU to define certain strict rules:

Let meat be a cow over 16 months old, lamb at least six months, or thighs and chicken breasts

beef and turkey were forbidden

The meat must be cut into 3-5 mm of detail

The knife must be special

There are criteria for doubles

The German Donner version usually violates these rules, as it includes vegetables in bread and can be seen as a European version of the Turkish classic Donner.

And the Ministry of Food in Germany last year has said it has been shocked with the Turkish bid. Former Minister Cem Ozdemir, Turkish-born politician, has said it is up to all to decide how they want to eat the Donner in their country and there is no need for instruction from Ankara.

“Donner belongs to Germany”, he said.

If Udofeld continued at its request, then the Turkish diaspora that dominated Europe would be markedly affected. In Germany alone, there are over 1.5 million Turkish citizens. About 60 thousand people are employed in this industry. About 400 tonnes of Donner are sold daily, according to data from Turkish Donner producers in Europe. In Germany alone, the industry reaches 2.4 billion annually. /Periscopi