Local view for "http://purl.org/linkedpolitics/eu/plenary/2007-06-18-Speech-1-105"
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"en.20070618.15.1-105"2
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"Mr President, I wish, above all, to thank Mr Schnellhardt for the piece of work that we now have and that demanded so much patience. What patience we have all shown towards the lobbyists of the spirits industry! It will be a great relief to be rid of them.
This package is really all about we politicians regulating sales advantages through origin marking and similar measures. That being said, I nonetheless think that even when it comes to spirits – which are not in themselves useful products that politicians should encourage – origin marking and similar measures may have a large role to play in defending local patterns of production against unfair competition.
What I think we have so far forgotten to talk about in the debate is the work we have done to reduce the sugar content of spirits and the use of synthetic flavourings and colorants. That is also an important aim of the compromise: to produce a smaller quantity of synthetic spirits.
We now move on to vodka. Incidentally, I have tabled an amendment, number 149, designed to stop all traditionally unsweetened types of spirit from being sweetened. Let us return to vodka, however. The compromise arrived at states that grain and potatoes are the basis for vodka and that the product should be labelled accordingly if it is made of anything else. If producers begin to cheat where labelling is concerned and try to evade the issue and sell non-traditional vodka as ordinary vodka, we shall have to come back to this issue, as it is not intended that they should do that. If vodka is made of anything other than grain or potatoes, this must be stated on the bottle.
Sugar beet has been added in the amendments designed to afford still more protection to vodka. It is not traditional in my country to make vodka from sugar beet. Why should I support amendments that add sugar beet and put it on a par with grain and potatoes? I am therefore voting against those amendments."@en1
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