[HN Gopher] Parmigiano Reggiano Makers Embedding Tiny Trackers i...
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Parmigiano Reggiano Makers Embedding Tiny Trackers in Rind to Fight
Cheese Fraud
Author : zdw
Score : 92 points
Date : 2022-05-18 19:33 UTC (3 hours ago)
(HTM) web link (www.foodandwine.com)
(TXT) w3m dump (www.foodandwine.com)
| perihelions wrote:
| I found technical details about the device:
|
| https://www.isenet.it/product/pharmaseq-products/
|
| It's tiny (500 microns), passive, photocell-powered (you point a
| laser at it), and encapsulated in an inert SiO2 coating.
| ge96 wrote:
| Interesting that it is injected (how deep) yet can still be
| powered by a laser.
| Y-bar wrote:
| That's cool and interesting, but I'll avoid mentioning those in
| any discussion with possible vaccine deniers.
| 0des wrote:
| Why?
| michaelmrose wrote:
| Because irrational fears aren't driven by in depth analysis
| they are driven by fitting in with a theme.
|
| If people play telephone pretty soon the tracking chips
| instead of being in the rind will be said to be in the
| cheese and either they will be used to remotely terminate
| undesirables* or tracked from a satellite.
|
| * People who put too much salt in their sauce.
| andrewxdiamond wrote:
| Information is the only way to shed light on lies. If you
| have to hide information, you're just adding to the lies
| markdown wrote:
| The past decade of social media has proven that that
| isn't how the world works in practice. Lies fly all round
| the world before the truth even gets out of bed.
| jfengel wrote:
| It's the only way, and it usually doesn't work.
|
| Lies win, because reality is fighting with one hand tied
| behind its back. Truth is nearly always boring because
| it's forced to be consistent. Lies have no such
| limitations.
|
| Truth does have the advantage that it appeals to people
| who aren't complete dumbfucks. Which is to say, a tiny
| minority.
| tshaddox wrote:
| There's nothing wrong with incorporating how someone is
| likely to use information when determining which
| information to share with them. I'm no Kantian.
| fmajid wrote:
| [deleted]
| gregsadetsky wrote:
| Fascinating -- https://p-chip.com/solutions/
|
| And the patent --
| https://patentimages.storage.googleapis.com/bf/71/15/70b4303...
| yread wrote:
| I know the company - it's a family business, focused on making
| great tools for scientists
| jihadjihad wrote:
| OT, but I just have to say, as someone who buys "Parmesan" cheese
| that typically hails from Wisconsin, there is just no comparison
| with legit Parmigiano-Reggiano. It's the same with "Gruyere" and
| _Gruyere_ -- a wholly unique cheese with a depth of flavor and
| character that is just inimitable, no matter how good or faithful
| the imitation may be.
|
| That being said, I'm not ashamed at all to say that the Parmesan
| I use most is the $4 wedge from Aldi.
| fatnoah wrote:
| One thing I miss about my old place in the city was the
| ridiculously expensive market on my block that carried all of
| the "real" cheese. The real stuff was so fantastic and
| flavorful that I usually used far less of it, which partially
| offset the cost.
|
| I also got a $20 jar of pasta sauce there once. I was
| embarrassed at how much I paid and didn't tell my wife. After
| her first taste, her reaction was "OMG, what is this? It's so
| good!". I took a taste and was blown away. Literally every
| taste just amazed me, so we kept getting it. I only recognized
| it by the label and never learned the brand, much to my chagrin
| (and my wallet's delight) when I moved away and never found it
| again.
| matthewmcg wrote:
| If you can get good canned tomatoes (I like the Flora brand
| San Marzano D.O.P, about $5.50 for a 28oz can), this is a
| great 20 minute recipe that will usually beat any pre-made
| sauce: https://cooking.nytimes.com/recipes/1015987-classic-
| marinara...
| ace2358 wrote:
| Canned tomatoes? Yikes. If you're trying to beat premise
| sauces at least get some local fresh tomatoes and have a go
| and making it from scratch. The acidic flavour of canned
| tomatoes is horrible in my opinion compared to fresh
| tomatoes.
| rdtwo wrote:
| Fresh tomatoes are Usally pretty bland 11 months of the
| year. So canned is the way to go because they are ripe
| when canned and retain most of the flavors
| djur wrote:
| For the ~1 month I have access to local fresh tomatoes,
| I'm going to be eating them in fresh preparations like
| caprese salad, BLTs, etc. rather than using them on
| sauces. The remaining 11 months of the year, canned
| tomatoes are just fine.
| wahnfrieden wrote:
| Pianogrillo?
| AdmiralAsshat wrote:
| The weird thing is, I don't see that much of a price difference
| between high-end "domestic" parmesan cheeses and the proper
| Parmigiano-Reggiano. The Saravecchio Parmesan (that's the
| Wisconsin domestic you're referring to, I assume) is about
| $17.99/lb, and the real, imported stuff is about $20/lb--even
| cheaper at places like Costco. So why not just get the real
| thing?
| heartbreak wrote:
| Where are you buying your Wisconsin cheese for that much? I'm
| in the southeast and at Publix I can buy a wedge of Wisconsin
| Parmesan for half the price of the Italian Parmesan.
| AdmiralAsshat wrote:
| Just using the brand in question:
|
| https://www.target.com/p/sartori-sarvecchio-parmesan-
| cheese-...
|
| https://www.wisconsincheesemart.com/products/parmesan-
| sarvec...
|
| The price is about $7, but you'll notice it's only about
| 1/3 of a pound, so the per-pound price is $20-21. Which,
| again, tracks with what I've been saying. The only
| difference is you might be forced to buy _a pound_ of the
| real stuff when you get a wedge of Parmigiano Reggiano, so
| there 's a bigger upfront cost, but you'll definitely go
| through the stuff. It's delicious grated, it's delicious on
| its own, and it freezes well.
| brewdad wrote:
| I just checked. The real stuff from my local Costco cost
| me $13.99/lb. At that price, there's no good reason for
| me to buy anything else.
| blamazon wrote:
| My most common consumption method for Parmigiano-Reggiano is
| standing in front of my fridge at 2am breaking chunks off the
| wedge, with a squeeze bottle of honey and whatever berries I
| have on hand. Can recommend.
| lsaferite wrote:
| Eating large chunks of Parmigiano-Reggiano off of a large
| wheel is AMAZING.
| pcrh wrote:
| Boris, is that you? Get to work!
| eps wrote:
| Try dunking it into truffled honey.
| masklinn wrote:
| You absolute degenerate.
|
| That sounds delicious.
| bsimpson wrote:
| I'm surprised that cheese imported from America is cheaper than
| Italian cheese. (I'm presuming you're in the EU, based on your
| Aldi comment.)
| Symbiote wrote:
| They can't be in the EU, as "Parmesan" is a PDO name and
| cheese with the name must come from the region of Italy.
| [deleted]
| Xylakant wrote:
| Aldi does have a significant US presence
| https://www.aldi.us/stores/
| denton-scratch wrote:
| > a wholly unique cheese
|
| Not unique - there's a cheese-shop up the road that sells a
| mature Gruyere that is quite different from their standard-
| price Gruyere, which in turn is quite unlike supermarket
| Gruyere. And that's all on the Swiss side of the border - Comte
| is the same stuff, but made 100 metres away.
| qalmakka wrote:
| Comte tastes similar, but it's still different than Gruyere
| IMHO.
| denton-scratch wrote:
| Until 1976, I had never heard of Comte; they sold that
| cheese as Gruyere, even though it was made in France. In
| that year, the AOC regulations came fully into force, and
| it became illegal to sell cheese made in France as Gruyere.
|
| There are many regional variations and qualities of Comte,
| too.
|
| When De Gaulle asked "How can you govern a country with 200
| different cheeses", he was underestimating badly.
| chrisseaton wrote:
| And American Cheddar and British Cheddar.
| djur wrote:
| There's plenty of great American cheddars that are as good as
| anything I've had from the UK.
| wallwarp wrote:
| NFC = Non-fungible cheese
| tragictrash wrote:
| How is this considered food safe?
|
| Chewing it will definitely break any casing on the device, right?
|
| The other thing I'd like to point out is that these can be
| copied. They aren't like a yubikey which responds to a challenge
| with an internal asymmetric private key.
| nonameiguess wrote:
| Possibly, no. It's apparently encased in silicon dioxide, and I
| imagine that is the reason. If it's small enough, chewing it
| will be like chewing a grain of sand. You won't break it. You
| might swallow it, but doing so is harmless. You wouldn't want
| to breathe it in, though.
| FourHand451 wrote:
| Typically you don't eat the rind on this kind of cheese.
| giomasce wrote:
| Yes, you do. At least, I do, and if you don't I'll be happy
| to eat yours too. I love Parmigiano. It's not really the
| reason why I ended up living in Parma, but it's a great
| coincidence nonetheless.
| vfclists wrote:
| try me!!
|
| What if it gets fed to some pet or farm animal?
| moistly wrote:
| I suppose they might be mistaken for fine Parmesan cheese.
| Otherwise they'll be fine. Have you not noticed what your
| dog will happily eat off the ground when you're out for a
| walk? Discarded socks, gravel, bits of plastic, cat shit,
| gum wrappers, literally anything that catches its eye when
| you're not paying close attention.
| burnished wrote:
| Oh that took me back to wrestling a cigarette butt out of
| a baby pugs eager little mouth. Honestly if that dog had
| taken to eating tiny electronics it probably would have
| been a net improvement.
| moistly wrote:
| I've a friend with a young dog that she swears has pica.
| It's proving nigh impossible to prevent it from hoovering
| up litter. It puts goats' reputation to shame.
| pessimizer wrote:
| That's why I feed my dog rusty staples.
| [deleted]
| RBerenguel wrote:
| It's usually used for soup stock, though.
| justin66 wrote:
| I was thinking the same thing. I never had great results
| with this, but it's certainly a traditional thing to throw
| the rind in water used for rice, etc. as well.
| AdmiralAsshat wrote:
| Probably depends on what kind of soup you're throwing it
| into. But yes, parmesan rinds are great for adding a bit
| of savory/umami/"funk" into your soups and stews. I keep
| a bag of them in the freezer and grab a few whenever I'm
| simmering something savory or meaty. Unused parsley or
| cilantro stems work well, too, as a soup toss-in.
|
| Not sure if it would work well with rice. I tend to use
| bay leaves, star anise, or even ginger peels/skins for
| rice. All of those are more aromatic.
| learndeeply wrote:
| It's a waste if you're not.
| https://www.eataly.com/us_en/magazine/how-to/leftover-
| parmes...
| bigmattystyles wrote:
| I love parmesan rinds - it never occurred to me they might
| be dangerous.
| lupire wrote:
| None of those are eating the rind. They are putting the
| wine in broth for seasoning.
| atdrummond wrote:
| Adding it to risotto isn't eating it? What are you doing
| with YOUR risotto?!
| Broken_Hippo wrote:
| In general, the rind is put into food and removed before
| eating. Kind of like you are making the liquid into a
| sort of cheese tea... or the way you would season
| something with a sprig of rosemary, a cinnamon stick, or
| other spices that you remove before eating.
| scrumbledober wrote:
| I wouldn't really want to make tea with tea leaves that
| have microchips in them
| KennyBlanken wrote:
| > Plop the rinds into your next tomato sauce, ragu, or
| soup and let it simmer. _Remove whatever is left of the
| rind just before serving._
|
| > Make your risotto even richer with the addition of the
| rinds! Put the rinds in the risotto after it's halfway
| done cooking. Let everything simmer as you stir and add
| more broth. _Remove the rinds before serving._
| cunidev wrote:
| Italian here - that's no excuse for compromising food safety,
| also from a legal perspective.
|
| I might be wrong, but as rind is part of the cheese itself,
| you can't just embed random electronics in it (unless you
| apply it e.g. as an external, removable seal)
| [deleted]
| Malician wrote:
| I prize the rind for throwing in ragu to melt down
| cranekam wrote:
| You're typically missing out if you don't. The rind is
| delicious!
| robocat wrote:
| It looks like it is in the qrcode sticker (which most people
| wouldn't eat) - shown in the photo in the article. Eating it is
| no worse than eating a 500 micron grain of sand, except that
| the chip is safer and more hygienic to eat.
| AnimalMuppet wrote:
| > Chewing it will definitely break any casing on the device,
| right?
|
| Or your teeth (which is _also_ not "food safe").
| hprotagonist wrote:
| > The innovation combines food-safe Casein labels with the p-Chip
| micro transponder -- a blockchain crypto-anchor that creates a
| digital 'twin' for physical items.
|
| someone just burped out some buzzwords, didn't they?
| tkanarsky wrote:
| ah yes, the "VC wake words" special
| bobro wrote:
| exactly where i stopped reading
| cunidev wrote:
| Honestly, this is how every unnecessarily techy project is
| advertised in my area - which happens to be the same as
| Parmigiano - just because most readers are so little skilled,
| that they will take whatever contains those as innovative.
|
| In the end, I guess the same happens in other countries, but
| hearing the cliche "blockchain"+"industry4.0"+"ai" buzzwords is
| sadly common especially when trying to attract public funding.
| [deleted]
| vfclists wrote:
| If you consume the piece of the rind which has the tracker in it
| and it gets stuck in some crevice in your bowels how long are you
| going to be trackable as a piece of Parma cheese?
|
| How degradable are they?
| pineconewarrior wrote:
| They appear to be visible on the edge as stickers. I don't
| think they are hidden within the rind.
| alephxyz wrote:
| That's just making the job of future archeologists easier :)
|
| On a serious note, the half-life in acidic solutions (which
| might include stomach acid) is 1 day according to the link
| shared by perihelions.
| qalmakka wrote:
| Well I hope there's a way to remove those trackers, I always put
| the rinds in soups and stuff so it would piss me off a lot to
| learn there's some non-food related stuff in it.
| djur wrote:
| Presumably it's embedded in the wax, which is already non-food
| and can be cut off.
| bitslayer wrote:
| Right, what kinds of heavy metals are they introducing into
| something that should be edible?
| primer42 wrote:
| The blockchain is so cheesy
|
| _Italian cheese makers_
|
| Hold my wine
| pacbard wrote:
| I'm curious to know which cheesemakers are using these chips. If
| you look at a wheel of Parmigiano (a whole one), you will see a
| number stamped on it. That's the cheesemaker's matriculation
| number in the consortium. There are 313 active ones right now.
| Some of them are very big (especially the ones in the lowlands)
| and some of them are very small (mostly the ones up in the
| hills). The small cheesemakers have trouble selling their current
| stock, so I doubt that they are putting tracking chips in their
| wheels. I can see a few big producers that work with the
| international market adding tracking chips to their wheels, but
| that's about it.
|
| Another fun fact, most cheesemakers are farmer coops and act as a
| sort of bank for the farmers. Most of them can borrow against
| their "share" of the cheese that is aging if they have a big
| capital expense that it coming up and they can't wait 2-3 years
| for the cheese to age and sell.
| throwaway0a5e wrote:
| >The small cheesemakers have trouble selling their current
| stock, so I doubt that they are putting tracking chips in their
| wheels.
|
| That gives me trucking e-log vibes. The few big players who are
| already doing "the thing" use their control of the industry to
| force it on everyone else because it handicaps everyone who is
| at a scale that's too small for "the thing" to be cost
| effective.
| hkt wrote:
| I love the fact about them being coops and having the ability
| to borrow with their cheese as collateral. It is so old world
| and so wholesome. I'd like to borrow against my cheese one day.
| zeristor wrote:
| "Blessed are the cheese makers"
| brianzelip wrote:
| "Not meant to be taken literally, it refers to any
| manufacturers of dairy products."
| nemo44x wrote:
| You can borrow against most assets you own. Margin in your
| stock account, a mortgage or HELOC, etc. Credit cards are
| essentially based on your ability to repay much like
| borrowing against your future cheese revenue.
| wahern wrote:
| Modern finance and accounting more-or-less started in
| Renaissance Italy. Double-entry bookkeeping meant merchants
| and bankers kept good books. Good books and good accounting
| made negotiable instruments like bills of exchange (e.g.
| checks) and letters of credit reliable instruments--at
| least when drawn on or issued by Italian banks and their
| partners around the continent--which meant travelers and
| traders didn't need to carry alot of currency or gold
| (dangerous), or resort to barter. Negotiable instruments in
| turn built up foreign exchange markets. Foreign exchange
| markets grew foreign financing. And on and on.
| 0des wrote:
| What type of cheese do you make?
| readbeard wrote:
| Will they include this additive in the ingredients list?
| ethbr0 wrote:
| _Now in those days, we thought we had a bead on things. We
| thought they were tracking us through the vaccines, and organized
| to defend our freedoms.
|
| But when the true scale of privacy erosion became apparent in
| 2022, we were horrified and helpless.
|
| You see, it was the cheese all along..._
| robga wrote:
| Cheese and Trackers.
|
| A timeless match.
| karaterobot wrote:
| > according to the Parmigiano Reggiano Consortium (the official
| trade group for the cheese) the amount of fraud is almost as big
| as product sales: Authentic Parmigiano Reggiano sales are around
| $2.44 billion while fraudulent cheese is a $2.08 billion market.
|
| I wonder what they consider fraud. Is it that anything which says
| "parmesan cheese" on it without being official Parmigiano
| Reggiano is considered fraud? That is to say, the Kraft Parmesan
| they mentioned earlier would count as cheese fraud (I don't think
| it is, since as they say nobody is confused about what they're
| getting).
|
| Or, do they literally mean there is as much cheese sold under the
| false pretense of being Parmigiano Reggiano cheese, with fake
| stamps and serial numbers, and so on?
| peoplefromibiza wrote:
| I believe it's the latter.
|
| > _the FDA investigated a cheese factory in Pennsylvania and
| found that the cheese it was selling as "100% grated parmesan"
| was actually cut with fillers like wood pulp and contained
| exactly 0% real Parmesan cheese, using instead cheaper
| varieties like Swiss and cheddar. That particular producer was
| busted and heavily fined due to a tip-off from a former
| employee, but similar practices are still widespread._
|
| > _According to Nicola Bertinelli, President of the Parmigiano-
| Reggiano Cheese Consortium, which works to promote authentic
| Parmigiano-Reggiano and fight counterfeit versions, the
| estimated turnover of fake parmesan worldwide is over 2 billion
| dollars annually -- more than 15 times the amount of genuine
| Parmigiano-Reggiano exported each year_
|
| You won't find much fake Parmigiano here in Italy, which is
| their largest market (IMO the amount of fake Parmigiano in
| Italy is so insignificant that we can count it as zero).
|
| There are other varieties, like for example Grana Padano, which
| are legit alternatives, but don't pretend to be Parmigiano
| Reggiano.
|
| It would be like trying to sell a fake Ferrari here or a fake
| Tullamore D.E.W. in Ireland.
| karaterobot wrote:
| That sounds like the former, to be honest. What I meant was,
| is there a black market of the big wheels of fake parmesan,
| with forged serial numbers, claiming to be approved by
| whatever body controls the name Parmigiano Reggiano. A
| plastic bag of grated cheese that says "100% grated parmesan"
| feels like it's not trying to claim to be real Parmigiano
| Reggiano. I can see why a Consortium would want to impose a
| strict definition in order to protect their product.
| robonerd wrote:
| > _cut with fillers like wood pulp_
|
| Label fraud aside, I really don't understand the vitriol that
| gets directed against grated cheese being sold with
| cellulose. It's only there to make the cheese shake out
| better (which it does well, you can buy grated cheese without
| cellulose to compare it to) And besides, there's nothing
| wrong with cellulose in the first place. You eat loads of
| cellulose every time you eat lettuce. Sure they get it from
| trees, but so what? I really don't see what the big deal is,
| assuming the labels are accurate. The fraud is a serious
| matter, but the "wood pulp" is inoffensive.
| AdmiralAsshat wrote:
| From my memory of reading _Real Food, Fake Food_ , they don't
| care about the term "parmesan"--that term has been rendered
| generic, much like "champagne" in the US. But "Parmigiano
| Reggiano" is a protected term with a PDO ("protected
| designation of origin"). That's the one they care about.
|
| [0]https://www.amazon.com/Real-Food-Youre-Eating-
| About/dp/16162...
| xbar wrote:
| This is going to poison my minestrone.
| bsimpson wrote:
| YOU WOULDN'T DOWNLOAD A CHEESE!
| perihelions wrote:
| Can't duplicate a moldy cheese anyway. It's not fungi-able.
| brnt wrote:
| I absolutely would buy a cheese printer and download off The
| Cheese Bay if I could.
| eecc wrote:
| Oh no! A secret delight is to cut the leftover rind in reasonably
| safe pieces and abundantly microwave them. Once cooled down they
| become deliciously crunchy and puffy.
| denton-scratch wrote:
| > tiny, food-safe transponders
|
| Oh, no. I save the rinds to put in soup (I take them out before
| serving!). Tracking-tag soup, anyone?
| rocqua wrote:
| I am all for trademarks. But 'only things made here can have this
| name' is silly protectionism. Adding electronics to 'fix fraud'
| really is just worsening the original product. If this goes
| through I would prefer the fraudulent stuff over the real deal.
| detritus wrote:
| Are they not, fundamentally, one and the same?
| mmanfrin wrote:
| You are free to buy or produce a hard dry sheep's cheese that
| isn't made in Emilia-Romagna. The name 'Parmesan' is a
| portmanteau of parts of the region (Parma, Reggio Emilia). The
| name _is the region_ so saying 'only thing made here can have
| *the name of the region*' is absolutely not "silly
| protectionism".
| robonerd wrote:
| The American government has little interest in protecting the
| word 'Parmesan' itself; firstly because doing so would be
| inconvenient to American cheesemakers^, and secondly, because
| Americans don't speak Italian anyway and don't perceive an
| implication of "From Parma" from the word "Parmesan", even if
| such an implication is obvious to those who do know Italian.
|
| ^ Just as European cheese regulations protect European cheese
| interests, so do American cheese regulations protect American
| cheese interests.
| [deleted]
| gffrd wrote:
| "Mmm, this Bordeaux is delicious!"
|
| "Do you mean 'Cabernet blend?' "
| pcrh wrote:
| "Parmesan" means "from Parma", the suffix -esan also occurs
| in words like courtesan, or partisan.
| stephenhuey wrote:
| Exactly. Nuances in the region such as grass and soil can
| affect the final flavor of the cheese. In the same way,
| chocolate from Mozambique is very unique, and I expect when a
| bag of coffee says Ethiopia or Costa Rica on it, it really
| ought to be from that places. The places grown truly affect
| the flavor for single-origin products, but it won't matter so
| much if you're consuming cocoa or coffee that's blandly mixed
| together from different regions.
| 0des wrote:
| terroir
| guerrilla wrote:
| > I am all for trademarks. But 'only things made here can have
| this name' is silly protectionism
|
| Can you explain what you mean? This seems like a
| contradiction... Is branding not trademark? If you're for
| trademarks, why would someone else be permitted to use their
| branding?
|
| (Devil's advocate. I'm not actually all for trademarks.)
| iambateman wrote:
| It sounds like you are not all for trademarks.
| peoplefromibiza wrote:
| > is silly protectionism
|
| It's not silly.
|
| It's protecting the buyers from frauds.
|
| Parmigiano-Reggiano is made in Emilia Romagna, in the Parma-
| Reggio (Emilia) area.
|
| That's the only real deal.
|
| Like Champagne which is made only in the Champagne wine region
| in France.
|
| If it's not from there, it's not the same product.
|
| It might even be better according to personal taste, for
| example I prefer Franciacorta, which is from Franciacorta
| region in Lombardy.
|
| But it's not Champagne and can't be named after it.
|
| Can I call my search engine Google and act like I am the real
| Google?
|
| I guess not...
| gg80 wrote:
| Actually it's made in Parma, Reggio Emilia, Modena, part of
| Bologna and part of Mantua.
| peoplefromibiza wrote:
| Yes, of course, sorry for not being precise, I apologize!
|
| I simply wanted to show the connection between the name
| Parmigiano Regiano and the area it comes from.
|
| Modena is my goto place when I am travelling to stop eating
| and I've lived in Bologna for two years, the whole Emilia
| Romagna is one of my favorite places in Italy.
|
| Also, my father in law lives in Mantua, so, I can say I am
| a Parmigiano home boy :D
| [deleted]
| lupire wrote:
| Is there a quality control board, or does making the product
| in the area confer magical powers to the product?
| morelisp wrote:
| To get a DPO registration you must show both historical
| ties to the region _and_ a specific regional method. There
| is a quality control board. Probably some of it is puffery;
| some of it is quite precise.
|
| https://www.parmigianoreggiano.com/consortium-
| specifications...
| peoplefromibiza wrote:
| Well, it's hard to imagine that such a flagship monument to
| the made in Italy comes to existence thanks to magical
| powers.
|
| To answer the question, of course there is a _very strict_
| quality control board
|
| _All producers of Parmesan cheese belong to the Consorzio
| del Formaggio Parmigiano Reggiano (Parmigiano Reggiano
| Cheese Consortium), which was founded in 1928. Besides
| setting and enforcing the standards for the PDO [1], the
| Consorzio also sponsors marketing activities_
|
| [1] https://en.m.wikipedia.org/wiki/Protected_designation_o
| f_ori...
| 4oo4 wrote:
| You had me at cheese but lost me at blockchain.
| pineconewarrior wrote:
| The world is not ready for block-cheese tech. I know I am not.
| zepearl wrote:
| :) I didn't understand it either.
|
| Maybe the _blockchain crypto-anchor that creates a digital
| 'twin' for physical items_ would then create that "anchor"
| (like creating a bitcoin) that can then be linked (traced back)
| to its source (and intermediate steps like
| reselling/processing) when the cheese is finally sold in some
| form?
| lupire wrote:
| That works even if you remove the "Blockchain".
| arebop wrote:
| Only if you have a trusted central database. With
| blockchain you can move your cheese independent of central
| authority.
| yjftsjthsd-h wrote:
| Right, but the whole point here is that central
| authorities authenticate the cheese
| arebop wrote:
| No, I don't think so. From the article I think there is a
| trade association that views fraud as a problem and
| thinks that that a verifiable provenance would help. I
| don't see an implication that the trade association or
| its members are particularly concerned about internal
| diversion or substitution of the product. It seems
| plausible that they think enabling consumers or merchants
| to verify cheese authenticity will reduce fraud, and they
| may see a distributed means of maintaining the records as
| a good way to achieve that.
| zepearl wrote:
| So your comment + the ones upstream mean that the
| consortium "Parmigiano Reggiano" could just handle the
| whole thing with their own "private & classical"
| database?
|
| If yes then that would mean that anybody that deals with
| "Parmigiano Reggiano"-based-products would have to
| request some kind of access (userid&pwd, or some ssl-
| certificate, etc...) and submit transactions (basically
| like a mini-bank only for this specific type of cheese)?
|
| If yes then a blockchain-based approach might be in some
| way better? You would have to emit many-smaller-cheese-
| coins when you produce your stuff and in order to do that
| you would have to consume a big-cheese-coin (which you
| received when you bought the big piece of cheese that you
| used to manufacture pizzas etc that you produce).
|
| Not sure about what I wrote - I might be overthinking
| some things and overlooking some other things... :P I did
| mine a few fractions of BTCs many years ago, but the
| blockchain is still not easy at all to understand for me.
| robonerd wrote:
| > _If yes then that would mean that anybody that deals
| with "Parmigiano Reggiano"-based-products would have to
| request some kind of access (userid&pwd, or some ssl-
| certificate, etc...) and submit transactions (basically
| like a mini-bank only for this specific type of cheese)?_
|
| They need a fancy scanner and the right software to
| verify these embedded trackers anyway. Just sell scanners
| configured to verify the cheese to anybody that cares to
| verify their cheese.
| ethbr0 wrote:
| > _That works even if you remove the "Blockchain"._
|
| That's a key criteria for being Web 3.0. Now basically, the
| only new principal involved is that instead of value being
| generated by the relative motion of conductors and fluxes,
| it is produced by the modial interaction of magneto-
| reluctance and capacitive-interactance...
| https://m.youtube.com/watch?v=Ac7G7xOG2Ag
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