C 114/6EN Official Journal of the European Communities 15.5.2002

Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin

(2002/C 114/04)

This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO ( ) PGI (x)

National application No: 2/2000

1. Responsible department in the Member State

Name: Ministero delle Politiche agricole e forestali

Address: Via XX Settembre, 20, I-00187 Roma

Tel. (39-06) 481 99 68

Fax (39-06) 42 01 31 26

2. Applicant group

2.1. Name: Comitato promotore la Sagra dell'Asparago verde di Altedo

2.2. Address: Registered office: Piazza Unità d'Italia, 1, I-40058 Malalbergo (BO)

Administrative office: Via Gramsci, 1, I-40051 Altedo (BO)

2.3. Composition: producer/processor (x) other ( )

3. Type of product: Vegetables — Class 1.6

4. Specification (Summary of requirements pursuant to Article 4(2)):

4.1. Name: ‘Asparago verde di Altedo’

4.2. Description: The Protected Geographical Indication (PGI) ‘Asparago verde di Altedo’ is reserved for asparagus turions originating from areas which figure on a special list maintained by the inspection body cited below at point 4.7, and which are planted with the following green asparagus cultivars: Precoce d'Argenteuil, Eros, Marte, Ringo and other cultivars which may be present so long as taken together they constitute no more than 20 % of the area planted.

The protected geographical indication ‘Asparago verde di Altedo’ is reserved for turions classified in the following two classes, with the characteristics laid down in the Community marketing standards for asparagus:

— Extra class, 15.5.2002EN Official Journal of the European Communities C 114/7

— Class I.

Within the above two classes and taking into account the specific provisions relating to each class and the tolerances allowed, ‘Asparago verde di Altedo’, when delivered for sale, must present the following marketing and quality characteristics:

the turions must be:

— whole;

— of fresh appearance,

— healthy,

— free of rodent and insect damage,

— clean, i.e. free of soil or any other impurities,

— free of abnormal external moisture, i.e. sufficiently ‘dried’ after any washing or refrigeration with cold water,

— free of foreign odours and flavours (as a result of fermentation or the presence of mould).

They must not be hollow, split, peeled or broken.

The turions must be well formed, their tip must be compact and, in Class I only, they may be slightly curved.

4.3. Geographical area: ‘Asparago verde di Altedo’ is produced in an area that lies between the Via Emilia in the province of Bologna, the Adriatic Coast and the River Po in the province of Ferrara. More precisely, this area comprises the whole of the following administrative districts (comuni)of the provinces of Bologna and Ferrara:

PROVINCE OF BOLOGNA: Anzola dell'Emilia, Argelato, Bologna, Budrio, Baricella, Bentivoglio, Calderara di Reno, Crevalcore, Castello d'Argile, Castelmaggiore, Castel San Pietro Terme, Castenaso, Castelguelfo, Dozza, Galliera, Granarolo dell'Emilia, Imola, Malalbergo, Medicina, Minerbio, Molinella, Mordano, Ozzano dell'Emilia, Pieve di Cento, Sala Bolognese, Sant'Agata Bolognese, San Giovanni Persiceto, San Giorgio di Piano, San Lazzaro di Savena, San Pietro in Casale;

PROVINCE OF FERRARA: Argenta, Berra, Bondeno, Cento, Codigoro, Comacchio, Copparo, Ferrara, Formignana, Goro, Iolanda di Savoia, Lagosanto, Masi Torello, Mesola, Mirabello, Migliaro, Migliarino, Massafiscaglia, Ostellato, Portomaggiore, Poggio Renatico, Ro, Sant'Agostino, Tresigallo, Vigarano Mainarda, Voghiera.

4.4. Proof of origin: Historical documents exist to prove that the tradition of growing, marketing and cooking green asparagus in Altedo and the surrounding area dates back to the 13th century.

On cultivated land, ‘cereals, fodder, hemp and vegetables were harvested, the latter including a green vegetable which was much appreciated in the kitchens of that time for its intoxicating flavour’, namely, the field asparagus. This plant was very popular with the great Bolognese chefs of past centuries, and recipes for asparagus are often to be found in their writings.

One of the first explicit mentions of green asparagus is to be found in the celebrated ‘Ruralium Commodorium Libri Duodecim’ of the great agronomist Pier Crescenzi, who was born in Bologna in 1233. The 16th-century doctor and man of letters Baldassare Pisanelli, also of Bologna, recom- mended cultivated asparagus as being better than its wild cousins in his ‘Trattato de' cibi et del bere’. C 114/8EN Official Journal of the European Communities 15.5.2002

These examples prove that growing Asparagus is an ancient tradition in our region.

Another Bolognese agronomist and celebrated gastronome, Vincenzo Tanara, discussed green asparagus in his 1644 treatise, ‘L'economia del cittadino in villa’. (For further information, please consult the attached text, ‘Altedo e la tradizione dell'Asparago nel Bolognese’.)

For the purposes of PGI certification, documents proving that PGI ‘Asparago verde di Altedo’ originates in the authorised production area are delivered by the inspection body identified below under 4.7. Certification depends upon the producer satisfying many obligations throughout the production process.

The principal obligations, which ensure that the product is traceable at every point throughout the production-processing-packaging cycle, are as follows:

— preliminary registration, at the producer's request, on the list of areas planted that is created, maintained and updated by the inspection body,

— a declaration delivered by the producer to the inspection body after each harvest stating the quantity of asparagus produced and subsequently delivered to a processing centre,

— certification of every batch of produce, which is packaged and labelled with the protected geographical indication ‘Asparago verde di Altedo’ before being distributed for sale to consumers.

4.5. Method of production:

Soil and climate conditions: in the authorised production zone, the following soils are suitable for growing ‘Asparago verde di Altedo’: sandy, light sandy, and light sandy loam. The climate is typical of the lower Po valley.

Cultivation methods: as rotation is the rule, new planting should be on land which has not been used to grow this crop for at least six years and which was not used in the year immediately preceding for one of the following: medicinal herbs, potatoes, carrots, beetroot or melon.

The ground should first be tilled to a minimum depth of 40 cm and a maximum of 60 cm. It should also be well drained, so as to avoid waterlogging.

The material to be propagated (plants or seedlings) should be planted in drills 25 to 35 cm deep, leaving at least 1m between rows. The minimum distance between plants within any given row should be 33 cm. Plants should weigh at least 70 g and be free of any disease. Seedlings should be planted out from the last ten days of April on, and may require the use of back-up irrigation equipment.

Fertilisation: before beginning to grow ‘Asparago verde di Altedo’, a comprehensive soil analysis must be carried out, and repeated every five years. Each year, the nutrients extracted from the soil by the plants must be replenished. The following average values for nutrients lost are used as a basis for calculation, together with the figures given by the soil analysis:

N = 25 kg per tonne of produce; P2O5 = 7 kg per tonne of produce; K2O = 22,5 kg per tonne of produce.

During every phase of the process (planting, growing, production), chemical fertilisers should be used in conjunction with organic correctives (manure, cornunghia (compost of animal horn and nail), etc.), again using the soil analysis to establish the necessary quantities. 15.5.2002EN Official Journal of the European Communities C 114/9

Curative treatments: for two years, the parts of the plant above ground are treated with phyto- sanitary products as well as fertiliser; the drills are earthed up, and irrigation may also be necessary, especially in periods of drought. After two years, the turions (described above) can be harvested. Harvest: harvesting usually begins from the second year onwards. So as to avoid weakening the plants and thus compromising the quality and quantity of production, the following calendar should be respected: — second year: between 15 and 20 days' harvesting, — third year: between 30 and 40 days' harvesting, — fourth year onwards: from 60 to 65 days' harvesting. The maximum annual production of an asparagus farm that has reached full capacity should be 10 tonnes/ha. Harvesting should not extend beyond 20 June. ‘Asparago verde di Altedo’ turions should, where possible, be harvested during the cooler hours of the day. Preservation and packaging: after being harvested, the asparagus must be delivered to the processing centre, either bundled or loose. To keep the produce fresh, the plant's metabolism should be slowed down by rapid cooling, either through partial immersion in water, or by some other suitable method. The product is then packaged into bundles weighing a minimum of 250 g and a maximum of 3 kg. Each bundle is appropriately secured and trimmed at the base, by machine or by hand. The bundles may be wrapped at the base in small pieces of suitable cloth, or decorated with ribbons of suitable material. The bundles are then packed and arranged in containers, to be distributed for sale to consumers. 4.6. Link: Many factors come together in the area defined above to make it the ideal environment for growing ‘Asparago verde di Altedo’: the particular composition of the soil, the misty, humid climate typical of the lower Po valley and which is common to the whole area, and the traditional skills and methods of growing asparagus, which represent centuries of experience handed down from father to son. Together, they create an intimate relationship between the area of production and the characteristic qualities of the product.

4.7. Inspection body: Name: Check Fruit srl Address: Via J. Barozzi, 8, I-40126 Bologna.

4.8. Labelling: In addition to the other information which is obligatory under national and Community law on the marketing of asparagus, the retail packaging of ‘Asparago verde di Altedo’, as described above, must bear, in letters of the same size, the words ‘Asparago verde di Altedo’ and ‘Indicazione Geografica Protetta’. As well as these words, and combined with them in such a way that they cannot be separated, the packaging must bear the ‘logo’ or distinctive symbol of the PGI ‘Asparago verde di Altedo’. This logo is described and illustrated in the design manual appended to the production specification, which also stipulates the exact colorimetric indices to be used.

4.9. National requirements: —

EC No: IT/00127/2000.04.19. Date of receipt of the full application: 1 June 2001.