Local view for "http://purl.org/linkedpolitics/eu/plenary/2000-03-15-Speech-3-108"

Predicate	Value (sorted: default)
rdf:type	lpv_eu:Speech2
dcterms:Date	"2000-03-15"^^xsd:date2
dcterms:Is Part Of	lp_eu:Vote2
dcterms:Language	"pt"^^xsd:language2
lpv:document identification number	"en.20000315.3.3-108"2
lpv:hasSubsequent	lp_eu:2000-03-15-Speech-3-1092
lpv:speaker	lp:Joaquim Miranda2
lpv:spokenAs	substitute; Committee on Regional Policy, Transport and Tourism (1999-07-21--2002-01-14)3 member; Conference of Committee Chairs (1999-07-21--2002-01-14)3 unknown; Partido Comunista Português (1999-07-20--2004-01-31)3 chair; Committee on Development and Cooperation (1999-07-21--2002-01-14)3 member; Members from the European Parliament to the Joint Parliamentary Assembly of the Agreement between the African, Caribbean and Pacific States and the European Union (ACP-EU) (1999-09-14--2002-01-14)3 member_of_the_bureau; EUL/NGL (1999-10-13--2002-03-05)3
lpv:translated text	". We fundamentally reject the principle of allowing chocolate to be produced throughout the Member States using a percentage of vegetable fats other than cocoa butter. This is for reasons connected with safeguarding the legitimate interests of cocoa-producing countries and also reasons relating to consumer protection. It is quite clear that a step of this kind would inevitably have an adverse effect on cocoa-producing countries. Furthermore, and this is the key reason for our views, consideration has not even been given to a study on the impact of such a measure on developing countries that produce cocoa. At the same time, allowing up to 5% vegetable fats other than cocoa butter to be used in chocolate production sets a dangerous precedent, given that, in the long term, it may lead not just to the use of a higher percentage of these fats than set at present, but it may also open the way to chocolate being produced with other kinds of fat in future, including even genetically modified fats. Furthermore, it is clear that there is still no reliable method for testing the quantity of such fats used in chocolate production, whilst there is no requirement for clear, compulsory labelling which would, as a minimum, allow consumers to distinguish real chocolate, which only uses cocoa butter, from chocolate whose ingredients include other fats."@en1

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