1:07:25brands can become genericized though
1:07:27As long as the quality keeps up, I think it merits the tradition
1:07:29It's fine. Keeps the tradition alive in a way
1:07:30They do something like that for Parmesan cheese
1:07:30Yeah, if anything I'd be in favour of it.
1:07:32Gotta protect your brand from globalization
1:07:32it's funny form of gatekeeping
1:07:33I think it helps differentiate it from other stuff
1:07:33i think ill call it whatever i want
1:07:35bit of branding, bit of quality assurance
1:07:36but you can call gouda Gouda even if it's not from Gouda
1:07:37Cheddar should only come from Cheddar
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1:07:38it is necessary to prevent knock offs of cheap quality.
1:07:42yeah that's what I meant with the culture thing, protecting your traditions etc
1:07:45Right? The food and the customs that made the food
1:07:46hamburgers would be only from Hamburg
1:07:46jelly cheese, from the moon mines
1:07:47swiss chocolate comes from africa but..
1:07:49it's neat to see a standard of quality in food enforced
1:07:49yeah so you know what you get when you buy it
1:07:51Permegiano regano or something like that
1:07:51basically protecting food IP
1:07:51I burnt chicken in my air fryer earlier. It's now called J L Chicken.