If you want to say “it has this specific vegetable and that makes difference” then that’s another perspective I don’t agree with.
That’s not a point I’m trying to make. Although my idea of Döner Kebap includes specific vegetable/salad ingredients, to my understanding the defining step was putting it in a portable loaf of bread, instead of having kebap on a plate. And as another commenter said, that idea might have been re-imported. But neither was I around when it first appeared, nor am I a Döner Historian of any capicity, so I have to rely on the sources I read. I’m also not passionate enough about the topic to do a lot more research. But no matter it’s origins: Döner holds a very special place in Germany’s culinary environment and that’s thanks to Turkish immigration history. So it’s definitely a significant food in this country.
Not really. It doesn’t really prevent competition. You’re welcome to make your own cheese (or whatever) that competes with the protected variant. You’re just not allowed to call it the same thing.
It’s more like a measure to prevent shitty corporate cost cutting and skimpflation strategies from ruining a thing into oblivion and ensuring that you can rely on a certain level of quality that is associated with the traditional product.
The system might have it’s downsides, but I’m definitely on board with the intent.