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A) of Regulation (EU) No 1151 /2012 of the European Parliament and of the Council on Quality Schemes for Agricultural Products and Foodstuffs (2015/C 238/10

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A) of Regulation (EU) No 1151 /2012 of the European Parliament and of the Council on Quality Schemes for Agricultural Products and Foodstuffs (2015/C 238/10 21.7.2015 EN Official Journal of the European Union C 238/13 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 (2015/C 238/10) 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 ‘ASPERGES DU BLAYAIS’ EU No: FR-PGI-0005-01254 – 19.8.2014 PDO ( ) PGI ( X ) 1. Name ‘Asperges du Blayais’ 2. Member State or Third Country France 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 1 applies ‘Asperges du Blayais’ are white or purple asparagus. The colour of ‘Asperges du Blayais’ is defined by the colour of their tips, as follows: — white asparagus: the tip and the shoot are white, and may display a slight pink hue; — purple asparagus: the tip is pink to purple in colour, while the rest of the shoot is white, and may display a slight pink hue. Asparagus with a green ring around the shoot is rejected. ‘Asperges du Blayais’ are tender and sweet; the tips melt in the mouth and the stalks have very little stringiness. The tips of ‘Asperges du Blayais’ are tightly closed. The shoots are well formed: they are neither hollow, broken nor cracked, and may be gently curved. The length of ‘Asperges du Blayais’ is: — under 12 cm for asparagus tips, — 12 to 17 cm for short asparagus, — above 17 cm for long asparagus. The maximum permitted length is 22 cm. The minimum diameter, measured at the midpoint of the length, is 12 mm. A total tolerance of 10 % is allowed, by number or weight, of asparagus per sales unit which do not meet the above requirements in the following respects: — size, with a maximum deviation of 1 cm in length and 2 mm in diameter; (1) OJ L 343, 14.12.2012, p. 1. C 238/14 EN Official Journal of the European Union 21.7.2015 — the presence of asparagus with hollow shoots, or with slight cracks and/or a tip that is beginning to fern out (= slightly open tip). The following varieties are used: Andreas, Avalim, Cumulus, Darbella, Dariana, Darlise, Emma, Eposs, Grolim, Gynlim, Herkolim, Obelisk, Orane, Ramada, Rambo, Rapsody, Ravel, Thielim, Vilmorin 26, Vilmorin 31 and Vitalim. New varieties may be introduced at the initiative of the group via a revision procedure defined in the specification, as long as they conform to the ‘Asperges du Blayais’ characteristics described above. Whenever a change is made, an updated list of varieties is sent to the producers, the inspection body and the competent supervisory authorities. ‘Asperges du Blayais’ are sold fresh and whole. They may be presented peeled. 3.3. Feed (for products of animal origin only) and raw materials (for processed products only) — 3.4. Specific steps in production that must take place in the defined geographical area ‘Asperges du Blayais’ are produced and harvested in the geographical area defined in point 4. 3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers Peeling and packaging may take place outside the defined geographical area. However, ‘Asperges du Blayais’ must be sorted in the geographical area defined in point 4. Sorting ensures that only asparagus of a large size with white shoots and white or purple tips, indicators of ten­ derness, are selected. Operators take particular care to avoid the risk of desiccation, as well as the risks inherent in the processes of washing, sorting and regulated-moisture-level chilling, as the tenderness of asparagus depends largely on its fresh­ ness and the preservation of its natural moisture. The time between harvesting and chilling must never exceed 10 hours. While awaiting shipping or packaging, the asparagus must be stored in a cold, humid room (humidity level above 80 %, temperature between 2 and 7 °C). Peeling is an optional step which takes place after sorting. The asparagus may be peeled by hand or by machine. 3.6. Specific rules concerning labelling of the product to which the registered name refers In addition to the standard information required by law, the product must be labelled with: — the PGI name ‘Asperges du Blayais’, — the European Union PGI logo. 4. Concise definition of the geographical area ‘Asperges du Blayais’ are produced and harvested in the following area: Gironde: Anglade, Aubie-et-Espessas, Berson, Blaye, Braud-et-Saint-Louis, Campugnan, Cartelègue, Cars, Cavignac, Cézac, Civrac-de-Blaye, Cubnezais, Donnezac, Étauliers, Eyrans, Fours, Gauriaguet, Générac, Lapouyade, Laruscade, Marcenais, Marcillac, Marsas, Mazion, Peujard, Plassac, Pleine-Selve, Pugnac, Reignac, Saint-Androny, Saint-Antoine, Saint-Aubin-de-Blaye, Saint-Caprais-de-Blaye, Saint-Christoly-de-Blaye, Saint-Ciers-sur-Gironde, Saint-Genès-de- Blaye, Saint-Gervais, Saint-Girons-d’Aiguevives, Saint-Laurent-d’Arce, Saint-Mariens, Saint-Martin-Lacaussade, Saint-Palais, Saint-Paul, Saint-Savin, Saint-Seurin-de-Cursac, Saint-Vivien-de-Blaye, Saint-Yzan-de-Soudiac, Salignac, Saugon, Teuillac, Tizac-de-Lapouyade and Virsac. 21.7.2015 EN Official Journal of the European Union C 238/15 Charente-Maritime: Bedenac, Boisredon, Bussac-Forêt, Cercoux, Chamouillac, Clérac, Corignac, Courpignac, Mirambeau, Montendre, Saint-Bonnet-sur-Gironde and Souméras. 5. Link with the geographical area Specificity of the geographical area The influence of the Gironde estuary has created a specific natural environment (terroir) in the Blayais region. The land surrounding the estuary is an accumulation of different geological substrates: vines are grown on the clayey hills and asparagus in the sandy lowlands. The heart of the geographical area defined for asparagus growing in the Blayais region is the geopedological zone known as the Périgord sands. The soil on the parcels on which the asparagus is grown is on average over 75 % sand. The sand is black, a sign that it is very rich in organic matter. It is very fine and warms up quickly. This naturally drained and temperate environment is ideal for growing asparagus. The climate, strongly influenced by the ocean and the estuary, is characterised by very mild temperatures from March onwards, and regular precipitation between March and June, the asparagus growing season. Nowadays, the growing of ‘Asperges du Blayais’ involves systematic earthing up, which enables their white colour to be preserved. This may be accompanied by the mulching of the mounds, which optimises the advantages of the climate. The ‘Asperges du Blayais’ are then carefully sorted; only those of a large size, with white shoots and a white or purple tip, are selected. The preservation of the qualities of ‘Asperges du Blayais’ depends largely on their freshness and the preservation of their natural moisture after harvesting. Therefore, they must be stored somewhere cool, then chilled, and kept in sufficiently humid conditions (humidity level above 80 %, temperature between 2 and 7 °C). Specificity of the product ‘Asperges du Blayais’ are characterised by: — the melt-in-the-mouth quality of the tips; — tenderness and sweetness along the whole length of the spear, which is not stringy or bitter. Indeed, the slogan ‘De la pointe au talon tout est bon!’ (‘Good from top to bottom!’) has been used for several generations; — a very thin skin. It is a very tender and aqueous product, only minimally protected by its fine skin, and as such, it is very fragile and sensitive to desiccation and handling. This has been corroborated by a number of studies involving producers and consumers or conducted by the AGROTEC laboratory in 2007. Causal link The link between ‘Asperges du Blayais’ and their area of origin derives from their quality. The tenderness of ‘Asperges du Blayais’, the melt-in-the-mouth quality of the tips and the fineness of their skin are ensured by their quick and early growth, which is helped by the growing methods and the natural characteristics of the Blayais region. Thus, the quality of ‘Asperges du Blayais’ derives from the combined action of: — a mild, humid climate, tempered by the ocean and Gironde estuary nearby, which provides ideal conditions for the quick growth of asparagus. The mild climate also favours early cropping and limits the vegetable’s natural bitterness; — a sandy soil which is especially suitable for the growing of asparagus, and contributes to its quick and steady growth; — cultivation practices (earthing up, mulching) and practices relating to the preservation of freshly harvested aspara­ gus, which optimise the advantages of a climate conducive to the early and healthy growth of this vegetable. C 238/16 EN Official Journal of the European Union 21.7.2015 ‘Asperges du Blayais’ are firmly identified with the region where they are grown, but their reputation extends far beyond the defined geographical area: they are sold not only throughout France, but also in the rest of Europe, China and Japan. Publication reference of the specification (the second subparagraph of Article 6(1) of this Regulation) https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-e672d74b-c8bd-453c-85a9-bd6a3fbb75d4.
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