[technotarek]

Whenever I see statements like this that correlate price and product quality (eg wine, spirits), I’m always wondering why a “fake” wouldn’t just elevate its price to the level of the non-fake. I have a feeling most customers won’t know the difference. I guess I’m just skeptical of using price as a proxy where everything from a fancy-looking label to a nice marketing campaign will inflate the price.

[chung8123]

I think the reason is the fake ones are capitalizing on the demand at lower price levels. I bet there are fake expensive ones as well but it would likely be a tougher market to compete in.

[0x457]

Specifically with truffle oil - its taste profile is so noticeable different, that unless you never had a real truffle, it would be easy to spot.

As for different things, about 7 years ago in LA there was as huge wine counterfeit operation bust. Expensive bottles were filled with cheaper wine, re-corked and sold. This is why expensive bottles now "destroyed" one way or another.

Point is - easier to sell and fewer troubles.

[chongli]

At the higher price points there is margin available for quality assurance, certification of origin, and testing by experts.