In addition there is the whole question of IP for names of cities/regions. I mean if a place makes efforts to ensure that good quality products are made there, it becomes like a brand that needs to be protected.
So for me protecting Parma Ham is just the same as protecting Coca Cola, just that the moral person is the community living in the place instead of a multinational company.
Nothing prevents you from making of copy of Parma Ham and building your brand, just like you can copy Cocal Cola or any other product. Just don't use the name.
I'm not convinced that 'Welsh Lamb' is in any real sense a regional traditional food that differs from English lamb, but on consumer protection grounds I also don't reckon that you should be able to label random lamb as Welsh anyway. And some others ('Yorkshire Forced Rhubarb' is the one I know best) really are quite distinct from their equivalents elsewhere and really should be recognised as its own thing.
* https://www.thespruce.com/yorkshire-forced-rhubarb-history-4...
* https://en.wikipedia.org/wiki/Rhubarb_Triangle
Interesting. I've only had the summer/outdoor variety.
People used to say "french campaign," they knew some of it was made elsewhere. I would wager more people knew that some champagne was made elsewhere than people who knew that champagne is a region. Same for Greek Yoghurt or feta cheese. These were considered types of products.
Good or bad, these are pure agricultural lobby initiatives, not consumer protection. IMO, it's not too different from Hollywood getting regional trademark protection for to word "romantic comedy."
Instead of this current racket, where food names become less clear, the regional food manufacturers should be forming associations that build brands. These brands can then utilize logos, trademarks, anti-counterfeiting designs and other enforceable IP to stand out as being "Original Champagne" or "English Cheddar," or whatever is needed.
I'm not sure that's the best example. In addition to being made in different places, Champagne and Prosecco are made from different grape varieties, and Prosecco is normally made using a different process (Charmat rather than 'traditionelle' - fermented in tank rather than in bottle). They're really quite different products. The generic term that covers both kinds is 'sparkling wine', and if you don't care which kind you get as long as it's good, that seems fine.
Well I do, because even if both taste good, they don't taste the same and I don't want to discover which one I have really bought only after having spent 50€ on my bottle.
If the name has no importance, then why insist on calling your product that doesn't come from Champagne, "Champagne"? And if it has a real importance, then it makes sense to respect it.