Foodstuffs Double Standard

Abstract

This paper aims at emphasizing a recent phenomenon which is the double standard applied to
foodstuffs on the market in Eastern Europe. The same producer produces and sells a trade mark to consumers
from both Western and Eastern Europe. The only problem is that the quality standard of one product, is not
the same, for the eastern and western consumers. This study rhetorically asks the question: are consumers in
Western Europe better than the ones in Eastern Europe? Scope and approach: The study is based on
information and some commentaries from a series of publications which pointed out the double standard
applied to foodstuffs in the countries in Eastern Europe. If for Romania there is some data related to labeling
and declared energetic value, in the case of Hungary and Slovakia we find out the products, the producers, the
trading companies as well as the differences in organoleptic attributes (taste, smell, colour, packaging or
structure). Key findings and conclusions: We highlight the products which present double standards by means
of energetic value, quantity, structure or main organoleptic attributes. It is essential to understand whether
“the double standard applied to foodstuffs traded in Eastern Europe is useful. Does it help in any way the 100
million inhabitants?