FTA Impacts Cheese Industry: New Naming Challenges for Cheesemakers
Source: The DairyNews
The implementation of the free trade agreement (FTA) between the European Union (EU) and New Zealand has stirred concerns within the cheese industry, particularly regarding the use of geographical indications (GIs) for cheese names. Daniel Shields, owner of Barry’s Bay Dairy Company, renowned for its award-winning cheeses, highlights the challenges posed by the FTA and its implications for the sector.
Founded in 1895, Barry’s Bay Dairy Company has a rich history, with its current factory established in the 1950s by a farmer cooperative. Over the years, the company has diversified its cheese offerings, venturing into European wheel cheeses such as Gouda and Maasdam, alongside semi-soft Havarti, under the guidance of pioneers like Albert Alferink from Mercer Cheese.
Despite recent successes, including eight gold awards at the New Zealand Champion of Cheese Awards, Shields expresses concern over the impact of GIs included in the EU FTA. While existing cheeses like Gruyere and Parmesan benefit from grandfathering clauses, allowing continued use of their names with evidence of prior usage, new manufacturers face restrictions.
Shields emphasizes the confusion consumers may encounter with alternative names for familiar cheeses, complicating market dynamics and consumer choices. He underscores the need for the New Zealand dairy industry to develop new naming conventions and educate the domestic market, a process that requires government support amid fiscal constraints.
The EU FTA's focus on GIs has implications beyond trade, affecting the identity and branding of New Zealand cheeses. Shields highlights the need for proactive measures to navigate these challenges, ensuring the continued success and competitiveness of the local cheese industry in the global market landscape.
Despite recent successes, including eight gold awards at the New Zealand Champion of Cheese Awards, Shields expresses concern over the impact of GIs included in the EU FTA. While existing cheeses like Gruyere and Parmesan benefit from grandfathering clauses, allowing continued use of their names with evidence of prior usage, new manufacturers face restrictions.
Shields emphasizes the confusion consumers may encounter with alternative names for familiar cheeses, complicating market dynamics and consumer choices. He underscores the need for the New Zealand dairy industry to develop new naming conventions and educate the domestic market, a process that requires government support amid fiscal constraints.
The EU FTA's focus on GIs has implications beyond trade, affecting the identity and branding of New Zealand cheeses. Shields highlights the need for proactive measures to navigate these challenges, ensuring the continued success and competitiveness of the local cheese industry in the global market landscape.
23.09.2024
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