https://en.wikipedia.org/wiki/Geographical_indications_and_traditional_specialities_in_the_European_Union
^^^ A good set of info on what I mean.
I'm a small scale mushroom and microgreen producer and a 1st gen farmer. Luckily for my products this doesn't really apply to me, but I definitely have some thoughts on the matter:
1.) I believe to call something "Parmesan" or "Tennessee Whiskey," it needs to be made in their respective regions.
2.) I do not believe calling something "Parmesan Style" or "Tennesee Style Whiskey" should be protected, as it puts up too many barriers to entry and marketing restrictions for new producers and producers from other regions.
Thoughts from all of you guys?
Swiss Federal Office of Agriculture declared "Absinthe", as well as "Fée verte" and "La Bleue" a "protected geographical indication", meaning that only the Absinthe produced in Val-de-Travers, canton of Neuchâtel, Switzerland can be called "Absinthe" (like Cognac and Champagne). I only found Swiss sources: Here and here
"[The] Pfizer vaccine is just slightly less effective in preventing infection with Omicron than with Delta – 90% as opposed to 95% – while it is as effective – around 93% – in preventing serious symptoms at least for those vaccinated with a booster,"
Link:
https://www.jpost.com/health-and-wellness/coronavirus/covid-1st-data-about-vaccine-efficacy-against-omicron-expected-tuesday-687392
TL;DR vaccines prevent 90% of Omicron infections and of the 10% of vaccinated folks that get a break-through infection, vaccines reduce severity of symptoms by 93%.
Out of 1000 vaccinated people, 900 will be fully protected, 100 will have a break-through infection, and 7 may experience severe symptoms.
How does this affect $CLOV? $CLOV is concentrated in antivaxx states - it's possible that we see rising cases and severe infections that disproportionately affect $CLOV.
Thoughts?
