Since its introduction by Turkish immigrants in West Berlin in the early 1970s, the döner kebap has developed into a fast-food staple across Germany and other parts of Europe. New quality rules will protect consumers but raise döner prices at the same time. Döner-lovers everywhere, take note: the days of the ultra-cheap Turkish sandwich may be numbered.

Occasional spoiled meat scandals and sheer oversupply had driven prices down to one euro in some parts of Berlin, Europe’s döner capital, in recent years, though prices tend to be higher elsewhere. A new quality label is being developed that would guarantee the quality of the döner meat. But the new standards will also serve to raise the price of the sandwich.

With the economy in the shape it’s in, this can’t be good news for döner fans.

The initiative to create the new seal of quality was spearheaded by members of the Association of Turkish Döner Producers in Europe, at the first-ever World Döner Conference, which just concluded in Turkey. The conference brought together 140 döner producers from 16 countries.

In addition to the more rigorous quality standards, the international döner conference developed a few other plans. ‘Döner producer’ should be recognized as an official job description, and February 1 should become the International Döner Day. The conference is scheduled to become an annual event.

Despite its image as a small-scale, low-revenue business, the döner meat production is in fact a major industry in Germany and Europe. The 350 European döner producers sell 3.5 billion euros worth of meat per year, said Cem of the Association of Turkish Döner Producers. In Germany alone, this amounts to 400 tons per day.

Though döner kebap has become a Europe-wide phenomenon, the Turkish sandwich that began the craze was first sold by Mahmut Aygün, a Turkish immigrant to Berlin, in 1971. Aygün, who died three weeks ago at the age of 87, failed to patent the product, and so did not cash in on the meteoric rise of the sandwich. Still, it probably gave him satisfaction to see the popularity of the döner. In Germany today, 15,000 stands sell the döner kebap, while in Berlin it’s 1,100.

Though higher quality standards may help to improve consumer confidence in the döner, the higher prices may also contribute to decreased demand.

Erick Feijoo, a 25-year-old government affairs consultant in Washington, D.C. and fan of the döner, expressed disappointment over the pending hike in prices—to at least 3 euros. “It’s sad to see döner prices in Berlin rise to these levels. This will only motivate me to seek out other snacks,” he said.

Beyti Kahraman, a Brisbane based Kebab Shop owner said "The new quality assurance program will help raise Doner Kebab's profile. There are many kebab shops which operate not very professionaly and this is damaging the image of Turkish cuisine and the Turkish people in Australia.

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