Earlier this year, we told you that Greek yogurt was the fastest growing food product in the country. Sales have increased more than 2500% in five years and now represent 19% of the yogurt marketplace compared to just .7% in 2006. Greek yogurt is a $1.5 billion annual industry.
Turns out America's newest breakfast obsession might not actually be from Greece at all. Margy Slattery offers a fascinating look into the rise of the product in an article for The New Republic.
In the article Yale professor Paul Freedman discuses the origins of Greek Yogurt.
For one, the type of strained yogurt marketed in the U.S. as “Greek,” he says, is actually most closely associated with nearby parts of Eastern Europe and the Balkans, particularly Bulgaria.
One of the reasons for the name might be simple marketing. A Harvard anthropologist Ted Bestor theorizes that Syrian yogurt or Lebanese yogurt or Iraqi yogurt wouldn't sell as well here in the United States.
What do you think?
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