Official Journal C 57/2013

27.2.2013

Official Journal of the European Union

C 57/2

Euro exchange rates (1)

26 February 2013

2013/C 57/02

1 euro =

	Currency	Exchange rate
USD	US dollar	1,3077
JPY	Japanese yen	120,20
DKK	Danish krone	7,4589
GBP	Pound sterling	0,86330
SEK	Swedish krona	8,4594
CHF	Swiss franc	1,2167
ISK	Iceland króna
NOK	Norwegian krone	7,4595
BGN	Bulgarian lev	1,9558
CZK	Czech koruna	25,561
HUF	Hungarian forint	294,93
LTL	Lithuanian litas	3,4528
LVL	Latvian lats	0,6996
PLN	Polish zloty	4,1678
RON	Romanian leu	4,3780
TRY	Turkish lira	2,3637
AUD	Australian dollar	1,2763
CAD	Canadian dollar	1,3418
HKD	Hong Kong dollar	10,1467
NZD	New Zealand dollar	1,5805
SGD	Singapore dollar	1,6209
KRW	South Korean won	1 425,53
ZAR	South African rand	11,5378
CNY	Chinese yuan renminbi	8,1481
HRK	Croatian kuna	7,5925
IDR	Indonesian rupiah	12 694,71
MYR	Malaysian ringgit	4,0566
PHP	Philippine peso	53,373
RUB	Russian rouble	40,0105
THB	Thai baht	39,009
BRL	Brazilian real	2,5922
MXN	Mexican peso	16,7459
INR	Indian rupee	70,7400

(1) Source: reference exchange rate published by the ECB.

27.2.2013

Official Journal of the European Union

C 57/6

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 57/06

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

‘POPERINGSE HOPSCHEUTEN’/‘POPERINGSE HOPPESCHEUTEN’

EC No: BE-PGI-0005-0968-22.02.2012

PGI ( X ) PDO ( )

1. Name:

‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’

2. Member State or Third Country:

Belgium

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

3.2. Description of the product to which the name in point 1 applies:

‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ are shoots which grow slowly in the underground portion of the hop plant (Humulus Lupulus). Once fully grown, they have a diameter of 3 mm to 5 mm and a length of 4 cm to 8 cm. ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ are always an attractive white colour, contain no soil and are disease- and parasite-free. They have a firm texture and are crunchy (neither stringy nor woody), so they break easily without fraying at their tips. ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ display traces of nodes (unlike soya shoots, for example).

The taste of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ is highly specific, but may best be described as a ‘typical nutty taste’ with a hint of chicory. A comparison, though difficult to make, is the only way to describe their organoleptic characteristics. The taste of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ is reminiscent of purslane, thick bean sprouts or the creamy, nutty taste of salsify. The taste is fresh and very earthy.

As ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ consist predominantly of proteins and contain no fats, their calorie content is virtually zero. ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ also have a high content of micronutrients and vitamins, in particular B-group vitamins.

3.3. Raw materials (for processed products only):

—

3.4. Feed (for products of animal origin only):

—

3.5. Specific steps in production that must take place in the defined geographical area:

The following steps in the production of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ must take place in the defined geographical area: the covering of the hop plants with soil, the removal of the runners on which the ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ grow, and harvesting. This applies both to plants grown outdoors and to those grown in heated greenhouses.

3.6. Specific rules concerning slicing, grating, packaging, etc.:

In order to guarantee their authenticity and link to the local area, ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ must be sorted, packaged and labelled within the geographical area. As soon as the ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ are packaged, they are free to be distributed through the normal channels outside the geographical area.

Packaging within the geographical area is intended to ensure origin, traceability, quality and reputation and is necessary in order to guarantee the quality of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’. This keeps the chain between harvesting (in fields or greenhouses within the geographical area) and packaging very short and benefits final quality. Excessive handling adversely affects the quality of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’, which remain a fragile and easily-damaged product.

3.7. Specific rules concerning labelling:

The product, which is intended for human consumption, must include the following information:

labels stating:

—	‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’, the name of the grower and individual identification number,

—	product traceability indication, for which the producer is responsible in consultation with the applicant group,

—	EU PGI symbol.

4. Concise definition of the geographical area:

The production area consists of the town of Poperinge (comprising the following municipalities in addition to Poperinge town centre: Krombeke, Proven, Reningelst, Roesbrugge-Haringe and Watou), the neighbouring town of Ieper (comprising the following municipalities in addition to Ieper town centre: Boezinge, Brielen, Dikkebus, Elverdinge, Hollebeke, Sint-Jan, Vlamertinge, Voormezele, Zillebeke and Zuidschote) and the neighbouring municipality of Vleteren (comprising Westvleteren, Oostvleteren and Woesten).

5. Link with the geographical area:

The protected geographical indication ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ is based on reputation and on the tradition of producing this product in the Poperinge region.

5.1. Specificity of the geographical area:

There are a number of reasons why ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ are grown in the Poperinge region.

A first reason is the ideal suitability of the local soil and the weather conditions. Poperinge has an Ldcz-type soil: moderately wet sandy loam soil with a heavily marked, fragmented texture B horizon. The lower soil layers are denser, allowing rapid subsoil drainage.

Good, deep, well-drained sandy loam soil with a good lime content is ideal for growing hops. The soil must contain quite a lot of moisture which can be extracted from the deeper layers.

The Poperinge region, like the rest of West Flanders, has a temperate maritime climate with dry winters and warm, humid summers. The proximity of the sea has a mitigating effect on extreme temperatures. The average annual rainfall is 825 mm. This type of climate is favourable for growing ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’.

Moreover, the local farmers have for decades acquired extensive expertise in the growth of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’.

Farmers grow and harvest hop shoots in two ways. There is the ancient, traditional method of growing hop shoots outdoors — a production process used to this day in all hop-growing regions, including Poperinge. However, in 1983, hop shoots were grown in a heated greenhouse as part of a scientific study. This exclusive second growing method is used only in the Poperinge region, where one third of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ are grown in heated greenhouses, two thirds outdoors. The combination of both cultivation systems is specific to the geographical area. As the harvesting of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ is very labour-intensive and must be carried out with great care and attention in order to avoid damaging the fragile hop shoots, growers have the requisite high degree of knowledge and skill.

1983 saw the establishment of the Keurbroederschap De Witte Ranke (‘Fraternity of the White Hop Vine’), named after a variety of hops that was common at the time. The purpose of the Fraternity was and still is to promote the interests of the Westhoek in general and of the Poperinge region and its ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ in particular.

5.2. Specificity of the product:

Within the wide range of ‘shoots’ on offer, ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ are a very particular product, firstly on account of their special structure. Only the crunchy part of the hop shoot — the top part which is snapped off at the second node of the shoot, leaving a crunchy, white shoot 5 cm to 8 cm in length — is eaten.

Moreover, ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ have a highly specific taste which is not easy to describe. The closest approximation is a ‘typical creamy, nutty taste’ with a hint of chicory. This distinctive, fresh and earthy taste is partly the result of the typical soil and climate in the defined geographical area.

As ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ are a typical seasonal product which can be harvested only from the end of December to the end of April, they are available only for a limited period each year.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

Hops were an important crop in beer-brewing Belgium. In the Middle Ages, beer was a popular alternative to water, which was less pure. From the 13th century, hops were used in breweries and replaced the secret mixtures of bitter and aromatic herbs (the ‘gruut’). The crop was brought to Poperinge to replace the cloth industry. The story goes that in the 15th century John the Fearless encouraged the people of Poperinge, who had lost their right to produce cloth, to grow hops.

The soil structure and climate make the Poperinge region the ideal place to grow hops. In this way, the region around Poperinge, along with Asse-Aalst, became the hops barn of Europe.

One of the crucial steps in the growing of hops is the removal of the excess shoots. Two or three shoots are kept on each plant. These grow into new vines on which the hop cones can grow.

Thus, although hop shoots were primarily a by-product of hop growing, they were a welcome delicacy in early spring, when fresh vegetables were still scarce.

References to the use of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ as a fresh vegetable can be traced back to the 16th century, when the shoots were even believed to have medicinal qualities.

Thus, in 1554, Dr Rembert Dodoens wrote that ‘the shoots of hops are used in food and serve to enhance flavour’. Dodoens also believed that ‘Poperingse hopscheuten’ had medicinal qualities. ‘Strength and vitality’. The shoots or young sprouts of hops are used in food. Although they serve more to enhance flavour than to provide bodily sustenance — for they have very little nutritional value — they have a beneficial effect on the bowels, as they facilitate urination and defecation and fortify the stomach.

In 1581, Matthias de Lobel (25), a physician and expert on herbs, published his Krudtboeck (Herb Book) in which he refers to the custom of eating root shoots as a type of vegetable:

‘The young shoots, which do not appear until the end of March or early April, of both wild and cultivated hops are eaten by commoners instead of salad. They have a delightful, chicory-like taste and are fairly warm.’

Written references to ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ are also increasingly frequent in subsequent periods. The knowledge of the growth and use of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ acquired over the centuries in the geographical area is such that the local growers may be said to have specific technical knowledge and possess various skills not found in other regions (such as growing in greenhouses).

The fact that a large number of (historical) texts refer to ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ and the region may also be seen as evidence of product renown directly attributable to the product, the producers’ growing techniques and their geographical area. The fact that investments continue to be made in ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ is demonstrated by the scientific studies still being conducted into the techniques used to grow the different varieties of the plant. A number of restaurants in the Poperinge region have been serving dishes containing ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ since the end of the 19th century. Some have gone as far as to include the product in every dish on their menu. The reputation of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ is also highly evident from the large number of book and press articles on local restaurants' use of the shoots, which are regularly proclaimed in the press as ‘the white gold of Poperinge’.

‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ are a very versatile ingredient. Every season the culinary press gives broad coverage to ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’, which are regarded as a genuine delicacy. A number of specific recipes containing ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ can be found both online and in a range of cookbooks.

Each spring the Fraternity of the White Hop Vine and the town of Poperinge organise the hop shoots festival, in which ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ play a central role. The best restaurants in the Poperinge area offer a special menu with dishes containing ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’. Various growers also stage farm open days giving consumers the opportunity to find out about the growing of ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’ at first hand. In 2008, to commemorate its 25th anniversary, the Fraternity published a book devoted specifically to ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’.

Each year restaurants and consumers eagerly anticipate the arrival of the first ‘Poperingse hopscheuten’/‘Poperingse hoppescheuten’, as reflected in the sale of the initial crop in December, when buyers from Belgium and abroad always pay high prices for the first shoots.

Reference to the publication of the specification:

http://lv.vlaanderen.be/nlapps/data/docattachments/dossier%20met%20bijlagen.pdf

http://www.vlaanderen.be/landbouw — beleid (policy) — kwaliteitssystemen (quality systems) — Europese kwaliteitssystemen (European quality systems) — vlaamse dossiers (Flemish files)

(1) OJ L 343, 14.12.2012, p. 1.

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

27.2.2013

Official Journal of the European Union

C 57/11

Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 57/07

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘PIMENT D’ESPELETTE’/‘PIMENT D’ESPELETTE-EZPELETAKO BIPERRA’

EC No: FR-PDO-0105-0131-04.04.2011

PGI ( ) PDO ( X )

1. Heading in the specification affected by the amendment:

—		Name of product
—	☒	Description of product
—	☒	Geographical area
—	☒	Proof of origin
—	☒	Method of production
—		Link
—	☒	Labelling
—	☒	National requirements
—		Other

2. Type of amendment(s):

—	☒	Amendment to single document or summary sheet
—		Amendment to specification of registered PDO or PGI for which neither the single document nor the summary sheet has been published
—		Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006)
—		Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendment(s):

—	References concerning the responsible department in the Member State have been updated.

—

Description of product: olfactory criteria were referred to mistakenly in the specification and are deleted. Moreover, the description is clarified and supplemented with descriptive elements of the product that were set out in the national texts regarding the registered designation of origin (the decree on the registered designation of origin, technical implementing rules and product approval rules):

—	the smoothness of the skin for fresh, whole chilli peppers and those in strings,

—	for the chilli powder: finely ground (particles of 5 mm or less), organoleptic characterisation, orange to reddish-brown colour, moisture content lower than 12 %.

—	Geographical area: the list of steps that must take place in the area (production, processing, packaging) and the procedure for identifying parcels have been clarified. These clarifications involve simply reproducing verbatim the wording of the decree on the registered designation of origin.

—	Proof of origin: the heading has been supplemented by provisions on the control and guarantee of the origin and traceability of the designation. These provisions were amended following the reform of the control system for French registered designations of origin.

—

Method of production: on the basis of the national legislation defining the registered designation of origin, the following items have been added to this heading: a varietal description; location and growing conditions at parcel level (crop parcel set aside for growing peppers to be covered by the registered designation of origin, plastic mulching confined to two consecutive rows, minimum planting distance of 40 cm, ban on using sludge, urban compost and residue from wastewater treatment plants); the conditions for authorising irrigation after 15 July; the use of non-woven nets for protection against frost; the ban on systematic phytosanitary treatment; the rules for calculating yields (the average weight of a pepper fixed at 35 g, the quantity of peppers required to obtain 1 kg of powder fixed at 8 kg); harvest; sorting (dry, clean and unsoiled peppers, discarding of damaged, broken or blighted peppers, maximum 48-hour period between harvesting and sorting) and drying (ban on any form of oven-drying or sudden dehydration, natural drying, only ventilation without a heating system is allowed). ‘Piment d’Espelette’ in powder form may be sold in glass packaging or vacuum packaging.

—	Labelling: the words ‘appellation d’origine contrôlée’ and ‘AOC’ are deleted, and an obligation to use the European Union’s PDO logo is introduced.

—	National requirements: the national requirements are supplemented by a table on the main points to be verified and their evaluation method, as provided for in French national legislation.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (3)

‘PIMENT D’ESPELETTE’/‘PIMENT D’ESPELETTE-EZPELETAKO BIPERRA’

EC No: FR-PDO-0105-0131-04.04.2011

PGI ( ) PDO ( X )

1. Name:

‘Piment d'Espelette’/‘Piment d'Espelette-Ezpeletako Biperra’

2. Member State or Third Country:

France

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.8

(spice)

3.2. Description of product to which the name in point 1 applies:

The PDO ‘Piment d’Espelette’/‘Piment d’Espelette-Ezpeletako Biperra’ relates to the chilli pepper of the Capsicum annuum species in the form of whole, fresh chilli peppers or chilli peppers in strings or in powder form. The chilli peppers originate from the seed of the Gorria variety or from the variety corresponding to the following varietal type: annual herbaceous plant up to 80 cm in height; alternate, whole and oval leaves; single white leaves at the leaf axil; plump, hanging, conical fruit, turning red when ripe; a partition divides the fruit (incompletely at the top) into three cells housing many seeds. Producers can use seeds from their own holdings.

‘Piment d’Espelette’ chilli peppers have an intense odour dominated by fruity and/or smoky aromas, sometimes with an added hint of fresh mown hay, combined with a strong, but not overly fiery, taste. They turn red when ripe and come in three forms:

—	fresh, whole chilli peppers: totally free of any green colour, the chilli peppers are regular and conical in shape, their skin is smooth, and they measure 7-14 cm in length, excluding the stalk,

—

in strings: the chilli peppers are strung together in twos (in a fishbone shape), threes (in a triangle) or fours (in a cross); red in colour, they are regular and conical in shape, have a smooth skin and measure 7-14 cm in length, excluding the stalk. A string comprises 20, 30, 40, 60, 80 or 100 even-sized peppers. The strings must be arranged harmoniously and evenly, both in overall terms and in terms of the shapes and size of the chilli peppers, allowing the peppers to ripen and dry out,

—

chilli powder: the chillies for each batch of powder must come from the same holding. Grinding occurs after a period of ripening, followed by drying in an oven; the powder is orange to reddish-brown in colour. It must be sufficiently finely ground so that the particles do not exceed 5 mm. ‘Piment d’Espelette’ chilli powder has an intense odour dominated by fruity, smoky aromas, and/or a hint of hay, combined with a strong, but not overly fiery, more or less long-lasting taste, which hits the palate gradually and/or with a sensation of heat. ‘Piment d’Espelette’ chilli powder may have a hint of sweetness and/or bitterness in the mouth. The moisture content of the chilli powder is lower than 12 %.

3.3. Raw materials (for processed products only):

Not applicable.

3.4. Feed (for products of animal origin only):

Not applicable.

3.5. Specific steps in production that must take place in the defined geographical area:

The chilli peppers must be produced and processed within the geographical area.

3.6. Specific rules on slicing, grating, packaging, etc.:

Packaging takes place in the area of production, thus guaranteeing not only the product’s authenticity, but also that it retains its qualities and characteristics and at the same time protecting the ‘Piment d’Espelette’ designation of origin.

The chilli pepper is harvested when it is red (no green discolouring) and fully ripe. Harvesting occurs on a regular basis. The peppers’ ripeness means they are fragile and need to be handled with great care after harvesting. The provisions laid down in the specifications aim to preserve the specific characteristics of the chilli pepper.

Within 48 hours of harvesting, the peppers are sorted and consigned fresh or in strings or are left to ripen for grinding into powder.

Peppers intended for packaging as whole, fresh chillies or in strings are sorted individually. This process calls for a particularly expert knowledge and understanding of the product to ensure the peppers are of the highest standard (regular, conical form, smooth skin and 7-14 cm in length).

The whole, fresh peppers are stored in a dry place, away from direct sunlight, before being shipped. They are packaged in small, slatted boxes labelled and used exclusively for ‘Piment d’Espelette’. The boxes can hold up to 15 kg and must be no more than 25 cm high.

Chilli peppers to be sold in strings of 20, 30, 40, 60, 80 or 100 peppers are strung up manually by the producer on a food string. This process calls for a particularly expert knowledge and understanding of the product. This knowledge, shared by the producers of the PDO, results in a string of peppers matching the product’s description: arranged harmoniously and evenly, both in overall terms and in terms of the shapes and size of the chilli peppers.

After sorting, chilli peppers to be sold in powder form are ripened for at least 15 days in a warm, well-aired place. At the end of the ripening period, the peppers have their stalks removed and are dried and ground. These processes are the result of an expert knowledge of the characteristics of the pepper and know-how passed down from generation to generation.

The packaging of the powder is a key step, aimed at preserving the product’s organoleptic characteristics.

The powder obtained must have a moisture content of less than 12 %. It is orange to reddish-brown in colour, has an intense odour dominated by fruity, smoky aromas, and/or a hint of hay, combined with a strong, but not overly fiery, more or less long-lasting taste, which hits the palate gradually and/or with a sensation of heat. The powder may have a hint of sweetness and/or bitterness in the mouth.

Straight after grinding, the powder is stored in a sealed, vacuum-packed bag.

This process must occur swiftly in order to preserve the powder from organoleptic deficiencies such as pronounced bitterness or aromas of damp hay, fungus, greenery or even staleness. Powder not packaged straight after production would be prone to re-humidification, various forms of contamination and a rapid deterioration in its characteristics.

To be released to the market for consumption, the powder must be packaged in vacuum-packed bags of 250 g, 500 g, 1 kg or 5 kg or in airtight glass jars. No colourings, additives or preservatives may be added, except for inert gas.

Moreover, given the miscible nature of the chilli pepper’s powder, the obligation to package the powder in the area of production guarantees its traceability and origin.

3.7. Specific rules concerning labelling:

Labels on fresh chilli peppers or those in strings or in powder form with the designation of origin ‘Piment d’Espelette’ or ‘Piment d’Espelette-Ezpeletako Biperra’ bear the words ‘Piment d’Espelette’ or ‘Piment d’Espelette-Ezpeletako Biperra’ in letters at least 1,3 times the size of the largest characters on the label. The label must contain the European Union PDO logo. The logo is accompanied by the name of the designation, with no intervening words.

The label can also contain the terms ‘appellation d’origine protégée’ (protected designation of origin) or ‘AOP’ (PDO), immediately followed or preceded by the name of the designation, with no intervening words.

Apart from the label, accompanying documents, invoices and markings must bear the name of the designation of origin and the terms ‘appellation d’origine protégée’ (protected designation of origin) and/or ‘AOP’ (PDO) and/or the European Union PDO logo.

4. Concise definition of the geographical area:

The geographical area of production is spread over 10 municipalities in the Pyrénées-Atlantiques department: the municipalities of Larressore and Souraïde fall entirely within the area, while Aïnhoa, Cambo-les-Bains, Espelette, Halsou, Itxassou, Jatxou, Saint-Pée-sur-Nivelle and Ustaritz fall partly within it.

A map delineating the boundaries of the geographical area has been lodged with the municipal authorities of the partially covered municipalities. A map of these municipalities is available on the website of the competent national authority in line with the requirements of the INSPIRE Directive.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

Located in the south-west of France, the small region of Espelette enjoys a southern, oceanic climate. Summers are warm (with average highs of 25 °C in July) and winters mild (with an average of 12 °C in January). Frost is rare (23 days/year on average), days without thaw even rarer (8 days in 20 years).

The Espelette region is close to the ocean, yet it is not affected by the sea breezes caused by the contrast between the temperature of the ocean and that of the land, as it is protected by a range of hills some 100 m high which acts as a windbreak and prevents the phenomena of evapotranspiration and plant dehydration from occurring.

Moreover, the Pyrenean hills and mountains surrounding Espelette delimit a north-west-facing amphitheatre of sorts and form the first barrier against the humid ocean flows, which frequently erupt as heavy rain. The average precipitation in Espelette over the past 20 years stands at 1 800 mm.

On average, 180 days of the year benefit from precipitation. That gives the region the highest water balance (the difference between the inflow and outflow of water) in France at a similar altitude. Finally, by causing an increase in cloud cover, the surrounding hills regulate the temperature and reduce the difference between daytime and night-time temperatures.

The parcels on which the chilli peppers are to be grown are selected in such a way as to make the most of the opportunities afforded by the climate. The parcels are chosen several months before planting is carried out and undergo a specific procedure. They must be sufficiently fertile and rich in organic matter to meet the plant’s needs, to provide a good water supply and good drainage, to benefit from favourable orientation and exposure to sunlight and to prevent the risk of erosion. The texture of these parcels is a balance between clay, silt and sand, benefiting almost each year from a healthy supply of well-decomposed manure.

Finally, the presence of the Pyrenees mountains, under the influence of the foehn between the northern and southern slopes, results in a southerly wind known as haïze hegoa. This warm wind is unusual in that it preserves the same intensity by day and by night; it is frequent in autumn and winter, providing a very timely contribution to the ripening and drying of fruits.

The meteorological data recorded demonstrate that the small region of Espelette displays unusual climatic characteristics owing to the conjunction of its geographical and geomorphologic position.

5.2. Specificity of the product:

‘Piment d’Espelette’ chilli peppers have an intense odour dominated by fruity and/or smoky aromas, sometimes with an added hint of fresh-mown hay, combined with a strong, but not overly hot, taste. They are red when ripe and come in three forms: whole, fresh chilli peppers, and peppers in powder and in string form.

The pepper was first introduced to the Espelette region in the 16th century; it probably reached the province of Labourd through Spain in the same way as maize, which was introduced via the Nive valley. The first reference to chilli peppers of the Capsicum species and their use as a spice appeared in the 17th century. These peppers offered an affordable alternative to black pepper — which, up to then, had been imported at a high cost — in the seasoning and preserving of meat.

The peppers were also praised for their therapeutic virtues and found their way into medicine cabinets in people’s homes. In 1745, father Manuel de Larramendi’s Basque dictionary described the use of ‘Piment d’Espelette’ as a spice.

They were grown in kitchen gardens by women, mainly for use in the home or for sale to pork butchers and innkeepers, large numbers of whom set up in Espelette when trade was authorised by Louis XV.

Despite the far-reaching changes that took place in the countryside in the 19th and 20th centuries, the cultivation of ‘Piment d’Espelette’ has continued, and the crop has become closely associated with the local gastronomic tradition and the region’s strong identity.

Even fairly recently, the income generated by ‘Piment d’Espelette’ provided a personal income for the women who grew it and supplemented the low incomes of small, mixed crop and livestock farms.

The development of pepper-growing has thus helped maintain these traditional, mixed crop and livestock farms.

Garlands of chillies drying on house-fronts in autumn are a typical, striking feature of the region.

‘Piment d’Espelette’ peppers are currently the only traditional chillies used as a spice that are produced in France. Given its tropical origin, the species Capsicum annuum L., to which ‘Piment d’Espelette’ chillies belong, is not suited to cultivation and processing as a spice in French climes, except under very special conditions and in the case of a variety that is adapted to them.

It should be noted that the Capsicum annuum species has been recognised by botanists since 1930 for its ability to take different forms according to the soil and climate.

The plant has retained strong climatic requirements from the tropical origins of its ancestors. The plant needs regular, generous watering as it does not flourish in too little or too much water. Excessive watering of the roots would cause the plant to stop growing permanently. Similarly, the plant can only develop when the soil temperature is above 12 °C and it grows well when the average temperature reaches 20 °C with only slight variation between day and night.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or another characteristic of the product (for PGI):

Uniquely in these latitudes, the climate of the small region of Espelette combines just the right temperature and humidity conditions that the plant needs to grow and to be processed into spice. The characteristics of the temperatures, rainfall and heat regulation allow the plant’s needs to be met.

The local varietal type originates from the age-old mass selection performed by producers, originally only women. All these characteristics are in perfect harmony with the conditions of the local environment and enable the pepper to be processed into a highly distinctive spice: aromatic and hot without being fiery.

The local variety is the direct result of the observations and know-how of the local producers: it reflects their close bond with the environment and is particularly well-suited to the region’s weather conditions.

From the selection of the seed to the preservation of the spice with all its organoleptic characteristics, each stage is conducted in accordance with local and adapted expertise, which calls for a significant learning process. Growing and processing ‘Piment d’Espelette’ requires great powers of observation and frequent use of manual processes. Over the centuries, both women and men have succeeded in preserving the varietal type and the traditional cultivation, drying and processing techniques that have enabled the product to retain its originality.

‘Piment d’Espelette’ plays a prominent role in local gastronomy and culture: in France, it is the spice of the Basque Country. For example, a number of local expressions are based on the word piment (pepper), and the pepper festival at Espelette is a highlight for the entire region: on that day, some 20 000 people descend on the village both to stock up on and to celebrate ‘Piment d’Espelette’.

In the old days, ‘Piment d’Espelette’ enabled women producing it to become financially independent. Today, it accounts for a significant proportion of the income of some 60 agricultural holdings, and the production of ‘Piment d’Espelette’ allows small, family-run holdings to be set up or to stay in business.

The businesses of many prepared and cured meat firms, producers of prepared meals and restaurateurs in the region are directly linked to ‘Piment d’Espelette’.

At national level, the masters of French gastronomy are loyal to ‘Piment d’Espelette’, which often constitutes one of the secrets of their recipes.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006 (4))

https://www.inao.gouv.fr/fichier/CDCPimentDEspelette.pdf

(1) OJ L 343, 14.12.2012, p. 1.

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

(3) See footnote 2.

(4) Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

27.2.2013

Official Journal of the European Union

C 57/19

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 57/09

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (1)

‘PRÉS-SALÉS DU MONT-SAINT-MICHEL’

EC No: FR-PDO-0005-0813-25.06.2010

PGI ( ) PDO ( X )

1. Name:

‘Prés-salés du Mont-Saint-Michel’

2. Member State or Third Country:

France

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.1.

Fresh meat (and offal)

3.2. Description of product to which the name in (1) applies:

Meat bearing the ‘Prés-salés du Mont-Saint-Michel’ designation of origin is obtained from lambs which are up to 12 months old and which feed on maritime pasture, which gives them their distinctive features. These lambs are the offspring of rams of the following breeds: ‘Suffolk’, ‘Roussin’, ‘Rouge de l’Ouest’, ‘Vendéen’, ‘Cotentin’, ‘Avranchin’, ‘Charollais’, or of rams born of mothers reared by breeders entitled to use salt marshes as pasturage. The breeding females are the offspring of ewes which were reared in the geographical area by breeders using salt marshes as pasturage.

Their carcasses have the following features:

—	minimum weight: 14 kg,

—	slim carcass profile: ‘straight to subconcave profile’ and ‘good to generous muscle development’ (classes U, R and O on the EUROP grading scale),

—	fat cover: slightly to well covered (class 2 or 3 on the EUROP grading scale),

—	firm, white to creamy-white external and internal fat, spread evenly around the body.

The meat is offered for sale chilled. It may not be sold thawed and chilled.

3.3. Raw materials (for processed products only):

—

3.4. Feed (for products of animal origin only):

The lambs and ewes feed mainly on salt marsh pastures. The lambs are bred over the course of successive periods: the post-natal period, the period of maritime pasture and sometimes a finishing period.

—	During the post-natal period, which lasts for at least 45 days and up to a maximum of 105 days after birth, the lambs feed mainly on their mother's milk, sometimes supplemented by powdered milk, fodder or concentrates.

—

During the maritime pasturing, which lasts for at least 70 days, the lambs are kept on the salt marshes within specific, independent tracts of pasturage. The animals withdraw to retreat zones when the pastures are flooded. They feed mainly or exclusively on grass (a maximum of 400 g of concentrates per day, served in the evening, can be tolerated on top of grazing).

—	During the (optional) finishing period, which lasts for a maximum of 30 or 40 days according to the season and concerns lambs having fed exclusively on grass during the maritime grazing period, the lambs feed on fodder and concentrates and no longer graze on the salt marshes.

In all cases, the maritime pasture period, including grazing in retreat zones on days when the salt marsh is covered by the spring tides, is equal to at least half of the animal’s lifetime.

The fodder consumed by the animals during the various breeding periods comes from the geographical area and consists of fresh grass, grazing grass or grass preserved as hay or haylage with a dry matter content of over 50 %, roots, tubers and vegetables.

It will be forbidden to distribute corn silage as from 1 June 2013.

The concentrates given to the ewes and/or lambs during the various breeding periods are made up of the following ingredients:

—	cereals and their products and by-products: barley, corn, wheat, triticale, oats,

—	oil seeds and their products and by-products: soya, sunflower, colza and linseed oilcakes, soya beans and husks,

—	protein crops: lupin, beans and field beans,

—	tubers and roots and their products and by-products: beet pulp,

—	fodder: alfalfa, straw,

—	molasses: suger-cane molasses,

—	additives,

—	minerals, vitamins.

100 % of the forage comes from the geographical area, compared to 50 % for the concentrates.

Only plants, co-products and feedstuffs derived from non-transgenic products may be used in the animal feed. No product of animal origin, apart from dairy products, may be added to the lambs' feed.

3.5. Specific steps in production that must take place in the defined geographical area:

Birth, rearing and slaughter.

3.6. Specific rules on slicing, grating, packaging, etc.:

—

3.7. Specific rules concerning labelling:

At the end of the chilling period carcasses of lambs covered by the designation of origin ‘Prés-salés du Mont-Saint-Michel’ are identified and labelled with a permanent stamp in indelible ink marked ‘Prés-salés MSM’ on the main areas (shoulders, ribs and legs).

Up to the final distribution stage, the carcass and pieces of meat cut from it are accompanied by a label displaying at least:

—	the designation,

—	the words ‘PDO’ or ‘protected designation of origin’,

—	The European Union ‘PDO’ logo,

—	the breeder’s name,

—	the number of the holding,

—	the national identification number of the lamb,

—	the date of slaughter,

—	the place of slaughter and slaughter number,

—	the sentence ‘the meat matures on the bone for at least four full days between the date of slaughter and the date of retail sale to the final consumer’.

4. Concise definition of the geographical area:

The geographical area where the birth, breeding and slaughter of the lambs take place is made up the following 42 cantons, six of which in part belong to the Departments of Manche and Ille et Vilaine:

Department of Manche:

All of the municipalities belonging to the cantons of Avranches, Barneville-Carteret, Beaumont-Hague, Bréhal, Bricquebec, Cherbourg-Octeville, Cherbourg-Octeville-Sud-Ouest, Coutances, Ducey, Equeurdreville-Hainneville, Granville, la Haye-Pesnel, Isigny-le-Buat, Jullouville, Lessay, Montmartin-sur-Mer, Les Pieux, Pontorson, Saint-Hilaire-du-Harcouët, Saint-James, Saint-Malo-de-la-Lande, Saint-Ovin, Saint-Sauveur-le-Vicomte, Sartilly, Tourlaville, Valognes and Vesly.

All of the municipalities of the Haye-du-Puits canton except the municipalities of Appeville, Coigny, Cretteville, Houtteville, Prétot-Sainte-Suzanne and Vindefontaine.

The municipalities of Muneville-le-Bingard and La Ronde-Haye in the canton of Saint-Sauveur-Lendelin.

Department of Ille et Vilaine:

All of the municipalities belonging to the cantons of Antrain, Dol-de-Bretagne, Fougères-Nord, Fougères-Sud, Louvigné-du-Désert, Pleine-Fougère, Saint-Aubin-du-Cormier and Saint-Brice-en-Coglès.

The municipalities of La Fresnaie, Hirel and Saint-Benoit-des-Ondes in the canton of Cancale.

The municipalities of Andouillé-Neuville, Gahard, Romazy, Saint-Aubin-d’Aubigné, Sens-de-Bretagne and Vieux-Vy-sur-Couesnon in the canton of Saint-Aubin d'Aubigné.

The municipalities of Balazé, Châtillon-en-Vendelais, Montautour, Princé, Saint-M'Hervé and Vitré in the cantons of Vitré-est and Vitré-ouest.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

Relevant natural factors

The geographical area is located around the Norman-Breton gulf, including the coastal part of the Departments of Manche and Ille-et-Vilaine. It is characterised by the importance of its coastline and by its climate's strong maritime and oceanic influence. At the heart of this geographical area, the animals feed mainly on grassland which is regularly flooded by the sea, known as salt or grass marshes. These salt marshes make up the upper part of the intertidal zone. They developed locally at the bottom of the Mont-Saint-Michel bay and of the estuaries located to the west of Cotentin, where a fine layer of sediment accumulates, harboured from strong waves and currents. The substrate of the salt marsh is known as sea sand (‘tangue’) which is made up of very fine silt and sand which are rich in calcium. The marshlands are deeply perforated by channels which break down into secondary channels thus forming an extremely dense network which divides the grassland into several operational units and creates obstacles hindering the sheeps' movement.

The vegetation is made up of plants known as halophytes which are adapted to the saltiness of the soil and to flooding. Several of these plants, including puccinellie (puccinellia maritima), troscart (triglochin maritima) and obione (halimione portulacoides), especially when frozen, are much appreciated by ‘Prés-salés du Mont-Saint-Michel’ lambs and therefore account for the majority of their diet.

Relevant human factors

Lamb production in the Mont-Saint-Michel bay can be traced back to the 10th century, when local monks had the right to ‘brebiage’ (lamb-rearing). Sheep production also took place at the same time in the Contentin port region according to the founding charter of the Lessay abbey, whereby the abbey was endowed with two sheepfolds; by 1181, sheep wool made up two thirds of the abbey’s ‘tithe’ (tax income) under the Charter of Henri II Plantagenêt.

Up until the first half of the 20th century the sheep were herded in groups of two to four, tied together, except in the polders of Mont-Saint-Michel where relatively large herds were led by shepherds onto the salt marsh. As from the second half of the 20th century, sheep rearing became more specialised with the use of sheepfolds.

In order to overcome the geographical constraints of the area, farmers have always selected their breeding stock in a specific manner so as to make the best use of the females’ reproductive capacity and the ability of the animals to move on unstable ground, whilst ensuring that the lambs’ growth is adapted to the growth cycle of the plants on the salt marsh. Thus the females belong to the herd while the males, which are bought from outside, belong to breeds which are well-suited to the living conditions of the salt marsh and whose muscle growth is relatively slower.

The rearing of ‘pré-salés’ lambs also developed thanks to the construction of sheepfolds and when the meadows located on firmer ground near the maritime marsh were made fit for that purpose. The sheepfolds are crucial for sheltering the females when they give birth and when the maritime meadows are flooded by the spring tides.

Farmers have developed breeding and dietary strategies which are well-suited to the geographical area so as to take account of weather hazards and the rate of growth in individual lambs within the herd, which varies greatly. When the animal shelters are near the coastline, feed supplements are sometimes distributed in the evening after grazing. When the shelters are far from the coast, breeders can only carry out finishing procedures before slaughter. This feed is produced mainly in the geographical area although part of it can come from outside, especially feed with nitrogenous content.

Built on local relations between breeders, butchers and slaughterers, this particular sheep-rearing tradition has resulted in consistent use being made of nearby slaughterhouses where the means and know-how for slaughtering sheep have been maintained over time. The specific know-how for slaughtering the animals involves in particular a short waiting period in comfortable conditions between arrival at the slaughterhouse and slaughter, and a particularly careful form of slaughter, cutting up and evisceration which preserve the fat cover and prevent any contamination of the carcass. There are also rules governing primary chilling and maturing. The conformity of the carcasses is assessed following these operations, particularly in relation to the quality of the fat and the appearance of the carcasses.

5.2. Specificity of the product:

The carcasses have a white, firm and evenly spread fat cover. They range between slightly covered in fat to well covered and are relatively slim. The legs are slender. Distinguishing features of the meat are its strong pink colour, fibre length and marbled appearance (from intramuscular fat). The meat remains very juicy after cooking and when chewed and produces intense, lasting flavours in the mouth, with no taste of wool grease.

The specificity of the meat has been recognised for a long time, as reflected in the words of Pierre Thomas du Fosse, a scholar and man of letters from Rouen who went to Pontorson during the summer of 1691: ‘The grass near the coast is like wild thyme: it gives the sheep meat such an exquisitely delicious taste that one would be tempted to give up partridges and pheasants.’

This longstanding notoriety was also confirmed more recently in a ruling of the Caen appeal court of 24 January 1986, stating that sheep bred at regular intervals on pastures which are periodically flooded by the sea are normally known as ‘pré-salés’ sheep and that high-quality meat is obtained from animals bred in that way.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The link between ‘Prés-salés du Mont-Saint-Michel’ meat and its production area is explained by the specific vegetation of the salt marshes on which the sheep feed, as well as the physical exercise they have to do to reach it. Physical exercise plays an important role in the link to the geographical area in the salt marshes of the Mont-Saint-Michel bay, which offers large open spaces in which to graze, and also in the salt marshes of the port region of Cotentin, even though the grasslands are smaller there. The feed value of the salt marshes is relatively weak, and the rareness of the particular grass on which the sheep feed means that they have to move over long distances in order to obtain their daily intake. This results in slim carcasses and strongly coloured meat.

The meat’s distinguishing features are reinforced by these geographical constraints, including the soft terrain which is divided up by a network of deep channels and exposed to a harsh climate. Given these rough conditions, often the animals cannot arrive on the salt marshes too young and must stay there long enough so that their specific diet has its full effect on the meat obtained from them.

These breeding conditions result in animals with slim carcass conformations, a light and firm fat cover and a distinctive flavour without any taste of grease wool.

The fact that slaughtering takes place near the holdings helps preserve these features. This proximity limits travelling times, thus sparing the animals any stress which might cause the meat to deteriorate and allowing its organoleptic qualities, acquired as a result of the breeding process, to be preserved. In addition, this sheep-rearing tradition has made it possible for slaughterhouses in the geographical area to develop and maintain a specific know-how which respects the quality of the raw material (for example by keeping the fat cover intact and prohibiting spraying), while facilitating compliance checks on the carcasses.

The succulence of ‘pré-salés’ meat, recognised by gourmets, has given it a strong reputation which is reflected in its sale price: for more than a century the price has been 50-100 % higher than that of common lambs' meat.

Publication reference of the specification:

(Article 5(7) of Regulation (EC) No 510/2006 (2))

https://www.inao.gouv.fr/fichier/CDCPresSalesMontSaintMichel.pdf

(1) Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

(2) See footnote 1.

27.2.2013

Official Journal of the European Union

C 57/24

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 57/10

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

‘LIETUVIŠKAS VARŠKĖS SŪRIS’

EC No: LT-PGI-0005-0853-28.01.2011

PGI ( X ) PDO ( )

1. Name:

‘Lietuviškas varškės sūris’

2. Member State or Third Country:

Lithuania

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.3.

Cheeses

3.2. Description of product to which the name in (1) applies:

‘Lietuviškas varškės sūris’ is an unripened curd cheese which has a triangular prism shape with rounded corners and the imprint of the knotted cheese bag at its thicker end. It can be consumed fresh, smoked, baked or dried. The cheese is made in the age-old way, in which the milk is curdled using only a lactic acid bacteria starter culture, without the use of ferments. It gets its characteristic shape when the curd is stuffed by hand into the traditional triangular cheese bags — which are tied shut with a knot at the wider end — and pressed. Herbs and/or salt may or may not be added to the cheeses. The size of the cheeses depends on their intended use and can range from a few hundred grams to 5 kg or more. The cheese is made without any additives, flavourings or colourings.

Characteristics

Colour: The fresh and dried cheeses are white to yellowish in colour. The baked cheese is yellowish to brownish in colour, with an outer surface that may be covered with seasonings and/or herbs and a white to yellowish cross-section. The outer surface of the smoked cheese is dark yellow to brown, while the cross-section is white to yellow.

Texture: The fresh cheese is soft, homogeneous, rather dense and may crumble when cut, while the baked cheese is homogeneous, dense and a little elastic, and the smoked cheese is homogeneous, dense and crumbly. The dried cheese is homogeneous in texture, hard, difficult to cut and crumbles when broken. If the cheese is made with seasonings, they may be unevenly distributed.

Aroma and flavour: characteristic lactic acid with hints of the flavour and aroma of the seasonings used (caraway, salt, etc.). The smoked cheese also has a perceptible smoky aroma and flavour.

Physical and chemical characteristics:

—	depending on its composition, ‘Lietuviškas varškės sūris’ can be 7-25 % fat by weight or low-fat (up to 0,5 % fat by weight),

—	the dry matter content depends on the fat content of the cheese and its further processing. It must be at least 31 % in fresh, baked and smoked cheeses and at least 67 % in dried cheese,

—	the active acidity pH is at least 4,3 %.

3.3. Raw materials (for processed products only):

—	cow’s milk,

—	mesophilic lactic acid bacteria starter culture,

—

salt,

—	herbs traditionally grown in Lithuania (caraway, garlic, mint, etc.).

The raw materials used to make ‘Lietuviškas varškės sūris’ may also come from outside the specified geographical area.

3.4. Feed (for products of animal origin only):

There are no specific quality requirements or restrictions as regards origin.

3.5. Specific steps in production that must take place in the identified geographical area:

Steps in making ‘Lietuviškas varškės sūris’:

—	standardisation, pasteurisation, cooling and fermentation of the milk,

—	separation of the whey,

—	self-pressing of the curds,

—	shaping and pressing of the cheese: The curd mass is placed by hand into small, triangular bags made of thin, woven cloth (cheesecloth). These are tied shut with a knot at the wider end. They are pressed in a press or clamp until the required moisture content has been reached,

—

processing of the cheese: The shaped cheese is cooled to a temperature of 6-12 °C and removed from the cheese bag. If smoked, baked or dried cheese is being made, the cheese is smoked, baked or dried after cooling, as appropriate. If baked cheese with seasonings is being made, the cheese is rubbed with a mixture of seasonings and salt and left for at least 12 hours in a room kept at a temperature of 10-20 °C before baking.

3.6. Specific rules concerning slicing, grating, packaging, etc.:

‘Lietuviškas varškės sūris’ is packaged at the production site, as it is crumbly in texture, particularly in the case of the fresh cheese, and difficult to cut, and transporting it elsewhere for packaging would impair its appearance and quality. Furthermore, its shelf-life is short, and there is a risk of bacterial contamination.

3.7. Specific rules concerning labelling:

Producers making ‘Lietuviškas varškės sūris’ in accordance with the published specification for this product may use the name ‘Lietuviškas varškės sūris’ for the purposes of labelling, advertising and marketing.

The label must show:

—	the name of the specific producer,

—	the fat content as a percentage of the weight of the cheese or the indication ‘liesas’ (low-fat),

—	the words ‘protected geographical indication’ and/or the EU symbol.

4. Concise definition of the geographical area:

The geographical area to which the application relates covers the whole of the Republic of Lithuania. ‘Lietuviškas varškės sūris’ was, and still is, made in the traditional way throughout the specified area, while, in the surrounding regions, such cheese is made only in the remaining Lithuanian enclaves in Belarus. The emergence of this distinctive product, which has long been produced only in Lithuania and is known throughout the country, is attributable to Lithuania’s geographical location and the way of life.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

Lithuania is a small country with an area of only 65 300 km2, which is similar to that of some Member States’ regions. As the cheese has a long tradition of consumption throughout Lithuania, it is known as ‘Lietuviškas varškės sūris’.

In Lithuania, subsistence farming was the predominant way of life (industrialisation came late), which meant that the staple diet of the rural population was, and continued to be, made up of cereals and dairy products.

Curd cheese was already being made in Lithuania in the Middle Ages and, in written sources, is mentioned in the inventories of manor houses dating from the 16th century. Where food was cooked in a bread oven, a pot of sour milk would be placed inside, once it had cooled down a little, and would be left until spongy yellow proteins rose to the surface. Upon removal, the pot would be emptied into a triangular bag (a cheese bag), which would be hung up to drain. The drained curd would then be pressed in special presses or placed on a hard surface (a table, bench or other horizontal surface), covered with a board and pressed with a stone. When the weather was damp in autumn and spring, the surface of the curd cheeses would often be covered by a bacterial ‘smear’ or mould, so they were preserved by being lightly baked in a moderately hot oven or by smoking. Curd cheeses intended for longer storage were dried.

5.2. Specificity of the product:

Because of its characteristic and, at the same time, simple production process, requiring no rennet and no ripening but merely fermentation of the milk and pressing of the curds, which, when formed into cheeses, could be salted and then dried, smoked or baked, ‘Lietuviškas varškės sūris’ also made it possible for people living on farmsteads to lay up provisions for the winter, when the cows usually dried up.

It is the traditional, very labour-intensive production method, which has remained largely unchanged to this day, that gives ‘Lietuviškas varškės sūris’ its distinctiveness. The basic raw materials used in its production are pasteurised cow’s milk and a mesophilic lactic acid bacteria starter culture, which gives it its lactic-acid flavour. The cheese mass is stuffed by hand into the traditional thin, woven, triangular cheese bags, whose wider end is tied shut with a knot, thus giving the cheese its specific shape, i.e. a triangular prism with rounded corners, while the surface bears the imprint of the cloth, with wrinkles where the cloth was tied together in a knot. The shape of the cheese bag is also determined by the fact that fresh ‘Lietuviškas varškės sūris’ is crumbly, and it is easier to remove it intact from a triangular cheese bag than from a bag of any other shape. ‘Lietuviškas varškės sūris’ is an integral part of Lithuania’s culinary and national heritage and image.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The link between ‘Lietuviškas varškės sūris’ and the geographical area is based on its reputation, as illustrated by literary sources, recipe books and its popularity in daily life, on festive occasions and in representing Lithuania.

In 1690, when writing about Lithuanian food and drink in his book Der Preusche Littauer (the Prussian Lithuanian), Theodor Lepner, a protestant pastor who worked in Lithuania, included the following description of ‘Lietuviškas varškės sūris’: ‘They make their cheeses in the following way: they place well-salted curds in a cloth, wrap them up to allow the whey to drain off and hang the curds in the granary to set. They then eat the cheese, cutting it into several pieces and laying it before their guests. It tastes as good to them as if it were the best Dutch cheese.’ Some 300 years later, Vilius Puronas wrote the following description in his book Nuo mamutų iki cepelinų (From Mammoths to Potato Dumplings) (1999): ‘Lietuviškas varškės sūris’ was produced and eaten throughout Lithuania (not just in one ethnographic area), while our neighbours’ mouths watered and they asked us for the recipe. Our ‘Lietuviškas varškės sūris’ — with caraway, fresh or dried — in today’s shop windows has changed little since then.

The first recipe book in the Lithuanian language, Lietuvos gaspadinė arba pamokinimai kaip prigulinčiai suvartoti dievo dovanas (The Lithuanian housewife, or lessons on how best to consume God’s gifts), published in Tilžė (Tilsit) in 1893, and Šeimininkėms vadovėlis (The Housewife’s Handbook), published in Sejny in 1911, contained recipes for ‘Lietuviškas varškės sūris’. ‘Lietuviškas varškės sūris’ was also described in the literature for specialists in the dairy industry, e.g. in Svarbesniais pieno produktų gamybos klausimais nurodymų ir instrukcijų rinkinys (A collection of indications and instructions on the most important issues in the production of dairy products), published in 1947 by Pienocentras (the Central Union of Dairy Cooperatives), and in the book Pieno produktų pardavimas ir vartojimas (The sale and consumption of dairy products), published in Vilnius in 1958. This kind of cheese, known as ‘Lithuanian cheese’, started to be produced industrially from the end of the 19th century. In milk processing plants, the cheese production process is mechanised, but the curds are still stuffed into cheese bags and the bags tied shut by hand, just as they have been for centuries. Even today, presses made according to the old model are still used when making cheese at home.

In Lithuania, ‘Lietuviškas varškės sūris’ is still an integral part of the ritual of various gatherings, christenings, weddings and other family celebrations, and is a perfect gift. It is also indispensable in everyday life. In Lithuania, it is customary to eat the fresh cheese on its own, with jam or honey, or in sandwiches, to eat the baked or smoked ‘Lietuviškas varškės sūris’ with beer or gira (a fermented bread drink), and to take the dried cheese along on a trip or longer journey. It is customary to make a large ‘Lietuviškas varškės sūris’ for festivities. One weighing as much as 99 kg was made in the dairy in Ukmergė for the song festival in 2007. The biggest smoked ‘Lietuviškas varškės sūris’, weighing 12 kg, was made for Midsummer’s Day in 2009 in Biržai District. It was made with 105 litres of milk and smoked in a special oven for two whole days. The matron of honour brings a large, delicious, fresh ‘Lietuviškas varškės sūris’ to the wedding to decorate the table, and, as a symbol of the couple’s intimacy and steadfastness, the bride gives a dried ‘Lietuviškas varškės sūris’ to the musicians on the morning of the second day of the wedding for serenading them awake.

Since 2006, an educational programme entitled ‘Sūrio kelias’ (the cheese route) has been held at the museum on the Rokiškis Manor Estate. Every year, approximately 6 000 visitors learn about the old methods of making ‘Lietuviškas varškės sūris’, see the ethnographic utensils and taste various cheeses. ‘Lietuviškas varškės sūris’ was very popular with visitors at ‘Green Week 2009’, an international exhibition held in Berlin.

The cheese-makers’ experience, knowledge and skills, developed over centuries, have made it possible to adapt the production process to modern conditions, retain the specific shape of the product and guarantee quality.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006 (3))

http://www.zum.lt/index.php?-1085950496

(1) OJ L 343, 14.12.2012, p. 1.

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

(3) See footnote 2.

27.2.2013

Official Journal of the European Union

C 57/28

Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

2013/C 57/11

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1).

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (2)

‘PECORINO DI PICINISCO’

EC No: IT-PDO-0005-0859-28.02.2011

PGI ( ) PDO ( X )

1. Name:

‘Pecorino di Picinisco’

2. Member State or Third Country:

Italy

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.3.

Cheeses

3.2. Description of the product to which the name in (1) applies:

‘Pecorino di Picinisco’ is a cylindrical cheese with straight sides, made of raw milk and with a raw paste.

‘Pecorino di Picinisco’ PDO, which is marketed as ‘scamosciato’ (‘chamois-like’) and ‘stagionato’ (‘matured’), has the following characteristics:

—

Scamosciato: Maturing: 30 to 60 days; Diameter of the cheese: from 12 cm to 25 cm; Height of the heel: from 7 cm to 12 cm; Weight: from 0,7 kg to 2,5 kg; Rind: thin and rough, tending towards straw-coloured; Body: compact with some holes; Colour: white, tending towards straw-coloured; Moisture content: below 45 %; Fat content of the dry matter: below 55 %; Flavour: mild with a marked aroma of mountain pasture. No ‘farmyard’ aroma.

—

Stagionato: Maturing: more than 90 days; Diameter of the cheese: from 12 cm to 25 cm; Height of the heel: from 7 cm to 12 cm; Weight: from 0,5 kg to 2 kg; Rind: thin and rough, tending towards straw-coloured; Body: compact with some holes; colour: straw yellow; Moisture content: below 35 %; Fat content of the dry matter: below 55 %; Flavour: strong, full-bodied, becoming sharp with age, with a marked aroma of mountain pasture. No ‘farmyard’ aroma.

—	Production period: all year round

3.3. Raw materials (for processed products only):

The milk used to produce ‘Pecorino di Picinisco’ comes exclusively from breeds typical of the production area: Sopravissana, Comisana, Massese or crosses with at least one of these breeds. A maximum of 25 % goats' milk may also be used, from the local flocks of Capra grigia ciociara, Capra bianca monticellana and their crosses. Goat's milk from one of these breeds has always been used because a minimum number of such goats has traditionally been kept in the flock. Only raw whole milk from one or more milkings may be used for ‘Pecorino di Picinisco’ PDO.

The other raw materials used also comply with the criteria of respecting local tradition: solid kid or lamb rennet from lactating animals raised in the production area described in point 4 is used to coagulate the milk.

3.4. Feed (for products of animal origin only):

At least 70 % of the feed for the sheep and goats must come from the production area.

It must be based on natural pastures and fresh forage taken exclusively from the production area.

The minimum annual grazing period is eight months.

It is permitted, throughout the year, to supplement this feed with raw materials such as cereals, protein crops and by-products of the grain-milling and oils industry, fed singly or mixed on the holding, with a maximum of 30 %/head/day.

The use of hay, legumes and natural grasses, which represent the prevalent forage quota in autumn and winter, is also permitted, while that quota must not exceed 15 %/head/day in spring and summer.

The feeding of pre-wilted silage and silage is allowed, except for lactating animals.

3.5. Specific steps in production that must take place in the defined geographical area:

The whole production process (cattle rearing, milk production, coagulation, processing of the curds, forming, draining, salting and maturing of the cheese) must take place within the area indicated in point 4.

3.6. Specific rules concerning slicing, grating, packaging, etc.:

—

3.7. Specific rules concerning labelling:

In addition to the EU graphic symbol and the information required by law, the whole or portioned product must carry on the label the following indications in clear and legible print:

—	the name ‘Pecorino di Picinisco’ followed by the words ‘Denominazione Origine Protetta’ or the acronym DOP,

—	the product logo,

—	the indication of whether it is ‘Scamosciato’ or ‘Stagionato’,

—	the name, business name and address of the producing or packaging undertaking.

4. Concise definition of the geographical area:

The production area of ‘Pecorino di Picinisco’ cheese is the entire Comino valley, in Frosinone province.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The production area of ‘Pecorino di Picinisco’ DOP cheese, which is particularly suited to pastoralism and the production of sheep and goat cheeses, is situated in the Comino valley (61 535 ha), a basin in the Southern Lazio region, in Frosinone province, a few kilometres to the north of Cassino and to the east of Sora, in the western section of the Meta-Mainarde mountain range.

The whole area comprises 20 municipalities and is over 61 535 ha, partially within the Abruzzo, Lazio e Molise National Park, and is characterised by limestone hills of high environmental value and a huge area devoted to pasture, which is the main source of fodder for the sheep and goats kept there.

The area's climate is mostly temperate, with an average annual temperature ranging from 14 °C on the valley floor to 5 °C in the higher zones of the mountain ranges. Rainfall is very abundant — annual averages range from 1 460 mm at the Atina (520 m above sea level) and Picinisco (740 m above sea level) measuring stations to more than 1 600 on the mountain tops.

The area's streams feed the river Liri and are therefore part of this hydrographic basin. It is possible to distinguish four basins from north to south: the Sora plain with the Lacerno stream and the river Fibreno, the Comino Valley with the river Melfa and its tributaries, the Cassino plain with the river Rapido, and finally the Chiaro and la Rava streams which, although only of marginal importance for the area, feed the river Volturno. All water bodies in the area amount to less than 100 ha. The absence of drought in the summer, which confirms the climate's temperate nature and distinguishes it from that of the Mediterranean, means that the zone's natural grasses and pasture-grasses, comprising many of the spontaneous species typical of the area, can be used as fodder for the sheep and goats; these species include the legume Bromus erectus, the common fescue (Brachypodium pinnatum), Sesleria tenuifolia, sedges (such as Carex kitaibeliana, Carex pairaei, Carex ovalis, Carex fusca, Carex hallerana and Carex pallescens) and pulses (such as Anthyllis montana, Anthyllis vulneraria and Vicia hybrida), Polypodium cambricum, Asplenium onopteris, Asplenium fissum, Dryopteris pallida ssp., Cerastiun cerastioides, Lychnis flos-cuculi, Sedum cepaea, Aphanes arvensis, Mespilus germanica, Astrantia tenorei, Seseli montanum, Grafia golaka, Ammi visnaga, Aster alpinus, Taraxacum glaciale, Reichardia picroides, Juncus compressus, and the dwarf juniper (Juniperus nana).

These particular environmental features of temperature and rainfall permit typical mountain species of grasses and pasture-grasses to develop.

In this geographical context there is a historical and cultural element in the local social roots which is of primary importance for the product's characteristics, i.e. transhumance; this traditional practice allows the animals to graze the mountain pastures to escape the heat and the possible environmental and nutritional pressures they might endure on the valley floor during the summer.

The human factor's contribution to the product is essentially the cheesemaker's skill during the production process. When making ‘Pecorino di Picinisco’ cheese particular attention is required to the processing of the milk. The production method involves the coagulation of raw milk, without any additional milk enzymes, and the maintenance of the coagulation temperature during the cutting of the curds.

5.2. Specificity of the product:

‘Pecorino di Picinisco’ cheese is characterised by its taste, which gradually changes from sweet to intense and full-bodied, finally becoming sharp when it is fully ripe, with a marked aroma of mountain pasture, but no ‘farmyard’ aroma. The body is compact and straw-coloured.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

‘Pecorino di Picinisco’ is the result of the combination of specific elements linked to the area of origin and its climatic conditions, to the skills of the sheep and goat herders and cheesemakers, as well as to the capacity to uphold tradition and preserve the countryside.

The temperate climate and the herders’ traditional practice of transhumance are elements which, over time, have allowed the pastures to be exploited and the sheep and goats to be kept using a technique based on high-quality fodder, mainly pasture-grass species. The animals' long grazing period increases the milk's content of carotenoids, terpenes and polyunsaturated fats, substances which contribute greatly to Pecorino di Picinisco's straw-yellow colour and its strong aroma of pasture.

There are other aspects which are important for the quality of ‘Pecorino di Picinisco’, linked to the production method, such as the use of raw milk, the non-addition of milk enzymes, and the use of solid lamb and kid rennet, as well as the wealth of skills shown by the cheesemakers.

The use of raw milk preserves some of the aromatic and microbiological components from the lactating animals fed on pasture-grass species in the area.

The cheesemakers' skills in processing the raw milk, the fact that no milk enzymes are added, and the correct maintenance of the coagulation temperature during the cutting of the curds preserves the milk's specific microflora, thus enhancing the cheese's typical flavours.

Checking the coagulation temperature during the cutting of the curds not only preserves the aromas but also helps limit the loss of whey so that the cheese body is less dry, making it soft and compact when fully ripe.

The traditional use of solid rennet from lambs or kids raised in the defined production area, only fed their mothers' milk, and slaughtered after being weaned, further increases the aromatic and microbiological component from livestock and cheese production. This type of rennet is very different from liquid and powdered calf rennet due to its lipolytic enzymes, which are practically not present in the other two types.

All these elements linked to the natural environment and to the traditional production method sets ‘Pecorino di Picinisco’ apart from other local and regional sheep or goat cheeses.

The historical tradition of ‘Pecorino di Picinisco’ is borne out by the presence of a series of writings (by Castrucci in the 1600s, and the 1811 ‘Statistica Murattiana’), as well as by the many documents preserved in the Picinisco town hall archives — invoices, retail and wholesale licences, and tax-payment certificates. The large number of sheep and goats kept in the area of production, particularly in Picinisco itself, as shown by the livestock censuses carried out between 1875 and 2000, confirms the area's link with pastoralism and thus with cheese production. Moreover, the town of Picinisco and the villages of Fontitune and Valleporcina are staunch guardians of the pastoral tradition and the production of the Pecorino cheese which today rightly bears its name.

‘Pecorino di Picinisco’ cheese has a great influence on local cuisine, as it is a basic ingredient in many of the area's traditional recipes.

Numerous rural festivals, feasts and popular events revolve around pastoralism and Pecorino cheese, above all in the area where ‘Pecorino di Picinisco’ is produced. Examples of this are the annual festival of pastoralism in Picinisco, the mountain festival, the festival of history, the sheep festival and the celebration of Abbuoto wine and Pecorino cheese. ‘Pecorino di Picinisco’ is the area's symbolic product in all these festivals.

Today ‘Pecorino di Picinisco’ is well-known and appreciated by local and regional consumers, so much so that it has been awarded several prizes for its undoubted quality and tradition, for example the San Giorgio Bianco Prize for the ‘cheese of 2012’, awarded by the Rome and Lazio delegation of the Accademia di San Giorgio; it also participated in the ‘Alma Ceseus’ competition in Parma, in the cheeses section, and in the ‘Salone del Gusto di Torino’. ‘Pecorino di Picinisco’ has also featured in numerous Italian public and TV shows on food and wine.

The ‘Pecorino di Picinisco’ denomination has strengthened over the years, as attested by invoices, labels, advertising and publications.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006 (3))

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Pecorino di Picinisco’ as a protected designation of origin in Official Gazette of the Italian Republic No 283 of 3 December 2010.

The full text of the product specification is available on the following web site:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (http://www.politicheagricole.it) and clicking on ‘Qualità e sicurezza’ (at the top right of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

(1) OJ L 343, 14.12.2012, p. 1.

(2) OJ L 93, 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

(3) See footnote 2.

		ISSN 1977-091X doi:10.3000/1977091X.C_2013.057.eng
Official Journal of the European Union		C 57

English edition	Information and Notices	Volume 56 27 February 2013

Notice No	Contents	page
	II Information
	INFORMATION FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2013/C 057/01	Non-opposition to a notified concentration (Case COMP/M.6787 — IHI Corporation/IHI Charging Systems International) ( 1 )	1

	IV Notices
	NOTICES FROM EUROPEAN UNION INSTITUTIONS, BODIES, OFFICES AND AGENCIES
	European Commission
2013/C 057/02	Euro exchange rates	2

	Court of Auditors
2013/C 057/03	Special Report No 24/2012 The European Union Solidarity Fund’s response to the 2009 Abruzzi earthquake: The relevance and cost of operations	3

	V Announcements
	PROCEDURES RELATING TO THE IMPLEMENTATION OF COMPETITION POLICY
	European Commission
2013/C 057/04	Prior notification of a concentration (Case COMP/M.6875 — TenneT Offshore/Mitsubishi Corporation/TenneT Offshore 8) — Candidate case for simplified procedure ( 1 )	4

2013/C 057/05	Prior notification of a concentration (Case COMP/M.6859 — Mitsubishi Corporation/Isuzu Motors/Isuzu Motors India Private Limited) — Candidate case for simplified procedure ( 1 )	5

	OTHER ACTS
	European Commission
2013/C 057/06	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	6

2013/C 057/07	Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	11

2013/C 057/08	Complaint CHAP(2012) 1860 — Acknowledgement of receipt and information about planned closure	17

2013/C 057/09	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	19

2013/C 057/10	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	24

2013/C 057/11	Publication of an application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs	28