Germany's Kebab Crisis: Price Surge and Production Threats

Berlin, Aug 7 (AP)—Germany's beloved street food, the kebab, is facing potential price hikes and shortages, causing widespread concern. Known for its spicy and juicy taste, the döner kebab, stuffed in pita bread, is a staple on virtually every street corner across the country.

While initial reactions might deem these concerns exaggerated, the fears are not baseless. Workers at one of Germany's largest kebab manufacturing facilities are embroiled in a protracted dispute over wages and working conditions, threatening to disrupt the production line.

At the Birtat Meat World SE factory situated in southwestern Germany, workers have halted production several times through "warning strikes" as they demand a monthly wage increase of 375 euros (USD 434). The Food, Beverages and Catering Union, which represents them, argues that the current wage structure lacks transparency and has led to disparate pay for similar roles, according to the German news agency dpa.

The workers, many of whom are immigrants from Turkey, Romania, and Bulgaria, are pushing for a collective contract agreement. Factory conditions are harsh, with temperatures kept near freezing to preserve raw meat. Recently, workers staged another strike, brandishing flags and calling for higher wages and unionized contracts outside the factory’s main entrance.

Reports in the German media suggest that Birtat has not yet conceded to any of these demands. The company has so far declined to comment when contacted for interviews.

Birtat, located in Murr, 30 kilometers north of Stuttgart, has been a key player in kebab production for more than three decades. They manufacture skewers using ground beef, veal, chicken, or turkey, with some weighing up to 120 kilograms. Once prepared, the meat is shock-frozen and distributed to restaurants nationwide.

The company claims to supply kebab stands and fast-food outlets that reach over 13 million consumers monthly. Some restaurant owners fear that if the strikes continue, the cost of kebabs might rise further, or the snack could even become scarce.

Already, the price of a döner kebab has risen significantly over the past two decades, from a cheap staple at 2.50 euros to at least 7 euros (USD 8) or more today. Halil Duman, a 68-year-old Turkish immigrant running Pergamon Döner at Berlin's Friedrichstrasse train station, lamented about shrinking profits due to rising supply costs.

“If we raise the prices any further, people won't buy here anymore,” said Duman, who prices his kebabs at 7.50 euros (around USD 8.70).

Döner kebabs have become ingrained in German culture since Turkish immigrants introduced them in the 1970s. Legend credits Mahmut Aygun with inventing the döner sandwich in 1971, serving grilled meat in pita bread with yogurt dressing at a Berlin stall.

Despite its origins, many tourists now associate döner kebabs with German fast food. For Nele Langfeld, a 22-year-old university student, the thought of a potential price hike or shortage after completing exams was unsettling. “Döner is the one affordable meal that really fills your stomach — it should stay that way,” she said.

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