Low-Fat ODF (by Rob Weir)

Quoting:Suppose that Company A sells its low-fat cheese and it is very popular, because it is what the consumer wants. Company B is envious of the higher margins on low-fat products, but it would take too long for them to revamp their production line to make a cheese with 3g or less fat per serving. They can only get it down to 5g per serving. What can they do? Well, they can hire a lobbyist, go to Washington, DC, and spread some influence around. They could try to get the FDA to change their definition of "low-fat" so it includes their higher-fat products as well. If you can't change your product to meet the standards that consumers want, then dumb down the standards!

Sound far-fetched? This is actually happening all the time with certified organic food in the United States. Non-organic ingredients are routinely being allowed in organic food products based on requests from big food manufacturers. The consumer has very little visibility or voice in this process.

So what does this all have to do with ODF? Fair question. The analogy is to extensions of ODF, a topic currently being hotly debated on the OASIS ODF Technical Committee.