1.8.2015 EN Official Journal of the European Union C 253/17
OTHER ACTS
EUROPEAN COMMISSION
Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2015/C 253/15)
The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).
APPLICATION FOR APPROVAL OF A MINOR AMENDMENT Application for approval of a minor amendment in accordance with the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 (2) ‘AGLIO DI VOGHIERA’ EU No: IT-PDO-0105-01301 – 19.1.2015 PDO ( X ) PGI ( ) TSG ( ) 1. Applicant group and legitimate interest Consorzio produttori Aglio di Voghiera Via Buozzi 12/b 44020 Voghiera (FE) ITALIA Tel. +39 0532328046 E-mail: [email protected]
The application for an amendment was entered by 22 registered members of the Aglio di Voghiera Producers' Association [Consorzio produttori Aglio di Voghiera] who are empowered to submit an application for amendment in accordance with Article 13(1) of Decree No 12511 of the Ministry of Agricultural, Food and Forestry Policy of 14 October 2013. The 22 registered members of the Aglio di Voghiera Producers' Cooperative represent more than 51 % of the monitored production of ‘Aglio di Voghiera’ and more than 30 % of the undertakings covered by the control system of the product specification for ‘Aglio di Voghiera’ PDO.
2. Member State or Third Country Italy
3. Heading in the product specification affected by the amendment — Description of product — Proof of origin — Method of production — Link — Labelling — Other [packaging; updated legal references]
4. Type of amendment(s) — Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accord ance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151 /2012, which requires no amendment to the published single document.
(1) OJ L 179, 19.6.2014, p. 17. (2) OJ L 343, 14.12.2012, p. 1. C 253/18 EN Official Journal of the European Union 1.8.2015
— Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accord ance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151 /2012, which requires an amendment to the published single document. — Amendment to the product specification of a registered PDO or PGI to be qualified as minor in accord ance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012, for which a single document (or equivalent) has not been published. — Amendment to the product specification of a r egistered TSG to be qualified as minor in accordance with the fourth subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.
5. Amendment(s) Method of production Crop rotation — Rotation with crops other than cereal or protein crops is allowed, except for Liliaceae. The requirement for land rotation with cereal and protein crops is thus removed and a ban on growing Liliaceae crops on the same land expressly laid down because these reduce soil fertility, give rise to parasitic diseases, and exacerbate the develop ment of weeds.
Seed production — To make it easier to obtain seed material, bulbs may be selected manually from garlic that is not tied in bunches. For that reason the reference to ‘bunches of garlic’ has been removed from Article 5(A) of the section on seed production in the product specification.
Time and method of sowing — The planting pattern and in particular the distance between rows of planted cloves has been amended. The distance between rows is now set at 15 to 60 cm instead of 20 to 50 cm. This amendment relates to the use of sowing and harvesting machines which use these distances. Cutting the distance between rows brings down the risk of weed growth and improves the yield without affecting the quality of the product.
— By changing the planting pattern more seed can be used than provided for in the product specification, namely 1 700 kg/hectare instead of a maximum of 1 300 kg/hectare.
Harvesting — Further processing steps required after harvesting are added to the product specification, i.e. sorting, cleaning and removing leaves and roots from the product. In addition, it has been specified that these steps, when applied to the dry garlic product, should cut the weight of the overall harvest by at least 40 %. These additions have been made in order to include processing steps (sorting, cleaning and removing leaves and roots) for ‘Aglio di Voghiera’ which do not appear in the currently applicable product specification and in order to set a minimum amount for the discards resulting from these operations in the form of a ratio between the product harvested in the field and the saleable product after drying. This ratio facilitates inspection as it better defines how much dry garlic can be obtained per cultivated hectare and thus how much can be marketed.
— An inaccuracy has been corrected in the original text, which wrongly listed controlled atmosphere among the methods for drying the product. This should actually refer to ‘controlled ventilation’.
— The maximum time provided for drying the product under controlled ventilation has been raised from 36 to 72 hours. This amendment takes into account that, in practice, exceptional weather conditions during the growing season (rainfall, humidity, etc.) may affect the growing and drying of the product in the field. It is therefore useful to be able to dry the product under controlled ventilation for longer.
Labelling – packaging Small braids — The reference to the affixing of stickers on individual bulbs has been deleted. Provision has been made for the packaging of small bulb braids in white nets appropriately labelled with the PDO logo. This change facilitates the product's distribution, while guaranteeing its integrity and making it more easily recognisable by consumers. 1.8.2015 EN Official Journal of the European Union C 253/19
Single bulb — Single bulbs may now also be packaged in nets labelled with the PDO logo. This is added to the current method of affixing stickers on single bulbs.
— The last sentence of the section is amended to add the possibility of indicating the trade name or the producer's unique identification code assigned by the inspection body. This amendment meets the needs of large-scale retailers and ensures the product's traceability.
Packages — The requirement to indicate the weight of packages has been removed in order to meet the different needs of distribution channels and end consumers.
— A section under the heading ‘Packages’ in the product specification provided for the sealing of packaging con tainers to prevent the contents from being removed without breaking the packaging. This has been deleted as it is superfluous because of the packaging requirement already laid down for the different types of garlic product (braid, extra-large braid, net, bags, small braid, single bulb).
Updated legal references — The references to EU legislation have been updated. References to Regulation (EC) No 510/2006 have been replaced by references to Regulation (EU) No 1151/2012.
SINGLE DOCUMENT ‘AGLIO DI VOGHIERA’ EU No: IT-PDO-0105-01301 – 19.1.2015 PDO ( X ) PGI ( ) 1. Name(s) [of PDO or PGI] ‘Aglio di Voghiera’
2. Member State or Third Country Italy
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 product to which the name in (1) applies The ‘Aglio di Voghiera’ protected designation of origin is for the ‘Aglio di Voghiera’ garlic ecotype. It is a plant with uniform luminescent white bulbs with very few pink striations. The skins enveloping the cloves are white in col our, sometimes with striations of a more or less intense pink colour. The bulbs are rounded, regular and compact in shape, slightly flattened at the point of attachment to the root system. The bulb is made up of a variable num ber of cloves, which are joined together in a compact manner, with characteristic curving on the outside, fitting snugly together. When released for consumption, ‘Aglio di Voghiera’ must present as follows: sound bulbs with no signs of rot, free of parasites, cleaned, compact, free of frost or sun damage, free of externally visible sprouts, free of abnormal external moisture, free of any foreign smell and/or taste. Only ‘Extra’ class garlic (minimum diameter 45 mm) or ‘Class I’ garlic (minimum diameter 40 m m) may be recognised as ‘ Aglio di Voghiera’ PDO. ‘Aglio di Voghiera’ is marketed in the following forms: FRESH/GREEN GARLIC with green stalk, firm at the collar, and the outer skin of the bulb still fresh, white or ivory-coloured bulb, possibly with pink striations, whitish roots; SEMI-DRY GARLIC: stalk not completely dry, ranging from green in colour to whitish, less firm at the collar; outer skin of the bulb not completely dry, bulb white or ivory in colour, possibly with pink striations, whitish roots; DRY GARLIC: dry stalk, whitish in colour and delicate in consistency, outer skin of the bulb and the skin sur rounding each clove completely dry, white-coloured bulb containing visible cloves, ivory-coloured roots.
3.3. Feed (for products of animal origin only) and raw materials (for processed products only) — C 253/20 EN Official Journal of the European Union 1.8.2015
3.4. Specific steps in production that must take place in the identified geographical area All production operations must be carried out within the production area, since the specific characteristics of ‘Aglio di Voghiera’ may be attributed both to the knowledge of the producers and to the typical climate conditions of the area and the types of soil present.
3.5. Specific rules concerning slicing, grating, packaging, etc., of the product to which the registered name refers The fresh/green product must be marketed between the day it is picked and five days after, the semi-dry product between the sixth and tenth day after picking and the dry product after the eleventh day. All the products are marketed in the following forms: braid (‘treccia’ ) of from 5 to 18 bulbs weighing between 400 and 900 g, extra- large braid (‘treccia extra’) of from 8 to 80 bulbs weighing between 1 and 5 k g, net containing a variable number of bulbs weighing between 100 and 500 g, bags of a variable number of bulbs weighing between 1 and 5 kg, small braids (‘treccina’) of from 3 to 5 bulbs weighing between 150 and 500 g, single bulbs weighing between 50 and 100 g. Single bulbs may also be packaged in white nets labelled with the PDO logo or sold loose with a PDO sticker on each bulb. Individual bulbs must have the stalk and roots completely removed.
The product is marketed in packaging made of netting, wood, plastic, cardboard, paper or natural plant materials. The packaging must be carried out carefully in such a way as to ensure that transportation and excessive handling do not cause heads to be broken or, above all, make the skin fragment, thus creating the risk of mould and deteri oration of the product.
3.6. Specific rules concerning labelling of the product to which the registered name refers Each item of packaging must bear a l abel with the name ‘Aglio di Voghiera’ and the acronym ‘DOP’ [‘PDO’ ] with the EU logo and the trade name or the producer's unique identification code assigned by the inspection body.
All packaging must bear, in legible, indelible writing on the same side, the information identifying the packer or shipper. The containers must also feature the name ‘Aglio di Voghiera’ and the words ‘denominazione di origine protetta’ [‘protected designation of origin’] or acronym ‘DOP’ [‘PDO’] in larger characters than any other wording featured on the packaging, and the EU logo.
Individual items must bear a label with the name ‘ Aglio di Voghiera’ and the acronym ‘DOP’ [‘PDO’] with the EU logo and the producer's name.
The logo is a light blue circle featuring a symbol representing half a g arlic clove cut through the centre by the .letter V The body of the garlic clove is yellow, with striations shaded in a darker colour. Within the circle, the words ‘Aglio di Voghiera’ are written in black at an oblique angle. At the top, within the circle, the acronym ‘DOP’ (‘PDO’) is shown in black. For publicity purposes only, a black-and-white version may be used; in this case, the circular logo is surrounded by a black line. When printed on a label, the logo must be reproduced at a scale of 1/3 with regard to the total size of the label. 1.8.2015 EN Official Journal of the European Union C 253/21
4. Concise definition of the geographical area The ‘Aglio di Voghiera’ production area comprises the following municipalities in the Province of Ferrara: Voghiera, Masi Torello, Portomaggiore, Argenta and Ferrara.
5. Link with the geographical area The area where ‘Aglio di Voghiera’ is cultivated is on the plain, in delta and multi-river basin conditions which offer an ideal climate for the growth of the product. The soil types are predominantly clay, clay-loam and silty- loam. The abundant fluvial sand deposits confer great underground water draining capacity, which favours the growth and development of garlic while safeguarding it from the risk of rot. The climate is characterised by low rainfall compared with other areas of the plain, with rain more frequent in spring than in the summer months. The hot, sunny summers the area enjoys favour harvesting operations and, in combination with the humidity condi tions typical of the Ferrara area, allow ‘Aglio di Voghiera’ to be dried in a slow and gradual fashion.
The special characteristics of ‘Aglio di Voghiera’ are its luminescent white colour, the large, round and regular bulb made up of tightly compacted cloves and, most especially, its great keeping qualities. Its chemical composition is a perfect balance of volatile oils with sulphur compounds, enzymes, vitamin B, mineral salts and flavonoids. Another no less important characteristic is the specific genetic identity, demonstrated through DNA amplification techniques and the fruit of a natural selection process effected by applying selection methods handed down from generation to generation.
The characteristics of ‘Aglio di Voghiera’ stem not only from human factors but also from its strong link with the environment. The typical characteristics of the product should be attributed to the land in which it is grown. The clay, clay-loam and silty-loam soils in which extensive fluvial sand deposits promote underground water drainage give rise to the keeping quality of the bulbs, their large growth, luminescent white colour and, in particular, their characteristic regular and compact shape. The reproduction of the seed cloves by vegetative propagation using the best cloves from a b ulb produces the perfect balance of enzymes, vitamins and mineral salts that give this garlic a s pecific genetic identity. As stated above, the other strong link that makes ‘Aglio di Voghiera’ special is that with the people of the area. They have always paid special attention to irrigation techniques during sowing and harvest ing seasons and, with skills refined over the years and handed down from father to son, have hand-selected the best bulbs from previous harvests from which to draw the material to be sown, making sure that large and healthy specimens were selected, and have prepared and worked the bulbs with masterly craftsmanship, preparing bunches, braids, smaller braids and individual bulbs by hand and, lastly, have passed on delicious recipes. Archaeological evidence, recent and past, of ancient Voghenza confirms the predominant role of this centre for the Po delta up to at least the 7th century. At the end of the high medieval period, the d'Este, the Dukes of Ferrara, gave the Voghiera territory a new lease of life. The domain of the d'Este family provided incentives for every possible crop on the land of this area, with particular focus on kitchen garden plants such as salad vegetables, herbs and aromatic plants and, above all, garlic. After the departure of the d'Este in 1598, the experience gained in the agricultural field was not entirely lost since other illustrious owners noted the value of these fertile lands along the former Po river course which still today enable highly specialised crops such as garlic to be grown.
Reference to publication of the specification (the second subparagraph of Article 6(1) of this Regulation)
The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Aglio di Voghiera’ as a protected designation of origin in Official Gazette of the Italian Republic No 271 of 21 November 2014.
The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/ pages/ServeBLOB.php/L/IT/IDPagina/3335
or alternatively:
by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP IGP’ (at the top right-hand side of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking on ‘Disciplinari di Produzione all'esame dell'UE’.