The first Bulgarian yoghurt brands with protected designation of origin to be launched on the market within months

The first Bulgarian yoghurt brands with protected designation of origin will appear on the market within a few months. This became possible after the European Commission added the Bulgarian yoghurt in the official register of protected products. It will be made only from Bulgarian milk and lactic yeast and will contain no preservatives.

EC adds Bulgarian yoghurt to the list of products with protected designation of origin

For four years, Bulgarian yoghurt producers, together with the Ministry of Agriculture, have been fighting to have it entered in the European register of protected designations of origin. This is the strongest form of protection against food imitation in the EU. Only a few such dairy products within the Community, such as feta cheese from Greece, have this privilege.

From now on, processors who want to produce under the Bulgarian yoghurt brand should comply with mandatory conditions.

"Not only the milk but also the feed given to the animals from which this milk is obtained must be of Bulgarian origin. The starter must be Bulgarian, not modified, and the yoghurt must not contain any preservatives or other stabilisers," said Simeon Prisadashki, of the Bulgarian Traditional Dairy Products Association.

So far, only four Bulgarian companies will produce yoghurt with a protected designation. Others may join them, but they must first have obtained a certificate of compliance and then apply to Brussels. Protected designation yoghurt will be distinguished on the market by a special mark on the label.

"The fact is that in recent years our research has identified infringements in the quality of yoghurts. All sorts of products are put in. Now we think that this protected designation of origin will increase the quality of these products," said Antoan Atanasov, Active Consumers Association.

Exporters of Bulgarian yoghurt will no longer have the unfair competition of other producers in Europe. Farmers will also benefit, because demand for raw Bulgarian milk will increase. But the biggest benefit is for consumers, who will consume a pure, natural product.

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