this post was submitted on 20 Aug 2023
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Parmigiano-Reggiano makers are putting edible microchips the size of a grain of sand into their 90-pound cheese wheels to combat counterfeiters (www.businessinsider.com)
submitted 1 year ago by L4s@lemmy.world to c/technology@lemmy.world
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Parmigiano-Reggiano makers are putting edible microchips the size of a grain of sand into their 90-pound cheese wheels to combat counterfeiters::Italian Parmigiano-Reggiano makers are using microchips to verify the authenticity of their products and thwart scammers.

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[–] obinice@lemmy.world -1 points 1 year ago (2 children)

Where in the article did it mention that the counterfeit versions are better than the originals? I didn't see a comparison of quality at all (maybe I missed it?).

[–] DrownedRats@lemmy.world 26 points 1 year ago (1 children)

I think it's more than the counterfeit versions have gotten so good and/or cheap that the genuine manufacturers feel the need to compete by placing microchips in their cheese rather than improve their own or bring down the price.

[–] marmo7ade@lemmy.world 5 points 1 year ago (1 children)

Counterfit parm is trash. Not even close to authentic parm.

rather than improve their own or bring down the price

Improve it how? Authentic parm is in ultra-high demand BECAUSE IT'S SO GOOD. The price is due to the demand. They can't make it fast enough. Why would they lower the price when they are already selling all they make? You lower the price when people aren't buying.

[–] elscallr@lemmy.world 4 points 1 year ago

You're talking about market economics on a site full of tankies.

[–] raptir@lemm.ee 15 points 1 year ago (1 children)

Well the counterfeit versions don't have microchips in them.

[–] Slimy_Hog@lemmy.world 9 points 1 year ago (1 children)

Neither does this cheese, if you read the article the microchips are in the casing

[–] marmo7ade@lemmy.world 3 points 1 year ago

And if you read the article, it says the chips are edible. The casing in edible and is frequently eaten. The casing is milk protein.