🚀 go-pugleaf

mwijsman@worldaccess.nl (martin wijsman) wrote:

>Aan 12-01-97 21:36, in bericht <32d9487c.487523@news.mel.aone.net.au>, David 
>Clayton <dcstar@acslink.aone.net.au> schreef:

>> bmiller@pcug.org.au (Brian Miller) contributed the following:
>> 
>> >Can someone explain to me why Aussie cheeses (other than mousetrap)
>> >are so much more expensive than their imported equivalents.   For
>> >example, Australian Gouda is about $15 a kilo while the Dutch variety
>> >is about $10.   Similarly with Brie and Camembert.   And anything with
>> >"King Island" on the label seems to be priced around the $30+ mark.
>> >
>> >I could understand it if the Aussie product was that much better but,
>> >alas, not so to my taste.   I wonder if we export any of our cheese
>> >and if so at what price?
>> >
>> Gee, I wonder if it has anything to do with the EEC paying their
>> farmers subsidies to produce the stuff?
>> 
>> Regards, David.
>> -------------------------------------------------
>> David Clayton, e-mail: dcstar@acslink.aone.net.au
>> Melbourne, Victoria, Australia.
>> 
>The dutch farmers do not get any subsidies anymore. The price we (dutch cheese 
>industry) sell Gouda cheese wholesale is  5.80 dutch guilders (we pay 1.78 
>guilder for one US dollar). The competition is very severe
>regards
>martin wijsman the netherlands

So, now we know the reason why nobody in that industry has reacted to
the orginal question raised by Brian. 
But then again, it is nearly impossible to justify the cost of the
local product without admitting the local industry is inefficient or
the traders make extraordinairy profits. 
The lack of quality (taste) is also difficult to explain, as the
australian producers seem to be capable of making a good product if
their claim having received an award for their product at a show in
France is true. If their product, available to the consumer is
basically the same, then the trade stands accused of spoiling it. A
similar situation existed with the bottleshops (and pubs ) until about
20 years ago when all winebottles were stored upright in unsuitable
areas, even in the sun. 
It must be said that imitation is a sign of lack of originality. 
In many facets of trade and industry, it is frowned upon or even
illigal. No australian sparkling wine is called Champagne anymore. 
Why call an inferior product Gouda, Edam,Camembert etc. 
Cheese manufacturers of renown, don't need to make immitations. 
In the Netherlands they don't make Parmesan!!!
So give the local product its own name and if we cannot find a good
one it can always be called as 'Camembert' type in stead of King
Island Mouldy.( the type generally available in local supermarkets ) 

Cheers
   Theo