# C_2013179EN.01002701.xml

| 25.6.2013 | EN | Official Journal of the European Union | C 179/27 |
| --- | --- | --- | --- |

25.6.2013

EN

Official Journal of the European Union

C 179/27

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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 179/08

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

1

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

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

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

2

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘TŘEBOŇSKÝ KAPR’

TŘEBOŇSKÝ KAPR

EC No: CZ-PGI-0105-0377-08.07.2011

EC No: CZ-PGI-0105-0377-08.07.2011

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Heading in the product specification affected by the amendment

Heading in the product specification affected by the amendment

| — |  | Name of product |
| --- | --- | --- |
| — | ☒ | Description of product |
| — |  | Geographical area |
| — | ☒ | Proof of origin |
| — |  | Method of production |
| — |  | Link |
| — |  | Labelling |
| — |  | National requirements |
| — |  | Other (to be specified) |

—



Name of product

—

☒

Description of product

—



Geographical area

—

☒

Proof of origin

—



Method of production

—



Link

—



Labelling

—



National requirements

—



Other (to be specified)

2.   Type of amendment(s)

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) |

—

☒

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)

Amendment(s)

| 1. | Composition of ‘Třeboňský kapr’ meat:






  (a) | In the fourth paragraph of (4.2) in the Summary Sheet, the percentage values for the components of carp meat are given as follows: dry matter 23 %, protein 19,2 %, fat 2,6 %. |
| --- | --- | --- |

1.

Composition of ‘Třeboňský kapr’ meat:

(a)

In the fourth paragraph of (4.2) in the Summary Sheet, the percentage values for the components of carp meat are given as follows: dry matter 23 %, protein 19,2 %, fat 2,6 %.

| (b) | In the penultimate paragraph of (4.2) in the Specification, the percentage values for the components of carp meat are given as follows:
  Specification of ‘Třeboňský kapr’ meat: dry matter 23 %, protein 19,2 %, fat 2,6 %. Average values of amino acid content in muscle: g/100g dry mass: lysine – 5,54, histidine — 1,82, arginine — 3,58, treonine — 3,32, glycine — 3,48, alanine — 4,07, valine — 3,73, methionine — 2,10, isoleucine — 2,97, leucine — 5,00.
  We request that the indication of the specific amino acid content be deleted and that the values for dry matter, protein and fat be amended, in the Specification and the Summary Sheet alike, as follows:
  Specification of ‘Třeboňský kapr’ meat: dry matter 18-26 %, protein 16-23 %, fat 2-7 %
  The reason for this amendment is that the values originally stated in the Specification and the Summary Sheet corresponded to those obtained by measurement from a sample of ‘Třeboňský kapr’ (and still hold good for most ‘Třeboňský kapr’ produced), whereas a whole range of repeated measurements and analyses have been carried out recently, based on a statistically much more significant number of samples and using more accurate methods of measurement. These measurements revealed that the values for dry matter, protein and fat may vary within the ranges specified above without any substantial effect on the organoleptic properties of ‘Třeboňský kapr’. The distribution of values within these ranges is determined in particular by the type and nutritional properties of the cereals used as feed supplements for ‘Třeboňský kapr’. Measurements, analyses and statistical evaluations of the composition of the meat are to be found in dissertations by Hůda J., Produkční účinky obilovin v chovu kapra, 2008, Urbánek M., Vliv přikrmování na produkční ukazatele a kvalitu masa tržních kaprů, 2009, and Vejsada P., Vliv výživy na vybrané kvalitativní vlastnosti masa tržního kapra (Cyprinus Carpio L.), 2008. All these dissertations were produced at the Agriculture Faculty of the University of South Bohemia in České Budějovice, and the measurements were performed in university laboratories. It has also been demonstrated that the content of individual amino acids in the muscle meat may differ fairly substantially from the average values stated in the Specification without this affecting the taste.
  As a result of this amendment, we are modifying the sentence ‘As regards its organoleptic properties, “Třeboňský kapr” is distinguished by its high-quality meat with a very low fat content’, in (4.2) of the Summary Sheet and the Specification, as follows:
  ‘As regards its organoleptic properties, “Třeboňský kapr” is distinguished by high-quality meat with a balanced fat content.’ |
| --- | --- |

(b)

In the penultimate paragraph of (4.2) in the Specification, the percentage values for the components of carp meat are given as follows:

Specification of ‘Třeboňský kapr’ meat: dry matter 23 %, protein 19,2 %, fat 2,6 %. Average values of amino acid content in muscle: g/100g dry mass: lysine – 5,54, histidine — 1,82, arginine — 3,58, treonine — 3,32, glycine — 3,48, alanine — 4,07, valine — 3,73, methionine — 2,10, isoleucine — 2,97, leucine — 5,00.

We request that the indication of the specific amino acid content be deleted and that the values for dry matter, protein and fat be amended, in the Specification and the Summary Sheet alike, as follows:

Specification of ‘Třeboňský kapr’ meat: dry matter 18-26 %, protein 16-23 %, fat 2-7 %

The reason for this amendment is that the values originally stated in the Specification and the Summary Sheet corresponded to those obtained by measurement from a sample of ‘Třeboňský kapr’ (and still hold good for most ‘Třeboňský kapr’ produced), whereas a whole range of repeated measurements and analyses have been carried out recently, based on a statistically much more significant number of samples and using more accurate methods of measurement. These measurements revealed that the values for dry matter, protein and fat may vary within the ranges specified above without any substantial effect on the organoleptic properties of ‘Třeboňský kapr’. The distribution of values within these ranges is determined in particular by the type and nutritional properties of the cereals used as feed supplements for ‘Třeboňský kapr’. Measurements, analyses and statistical evaluations of the composition of the meat are to be found in dissertations by Hůda J., Produkční účinky obilovin v chovu kapra, 2008, Urbánek M., Vliv přikrmování na produkční ukazatele a kvalitu masa tržních kaprů, 2009, and Vejsada P., Vliv výživy na vybrané kvalitativní vlastnosti masa tržního kapra (Cyprinus Carpio L.), 2008. All these dissertations were produced at the Agriculture Faculty of the University of South Bohemia in České Budějovice, and the measurements were performed in university laboratories. It has also been demonstrated that the content of individual amino acids in the muscle meat may differ fairly substantially from the average values stated in the Specification without this affecting the taste.

Produkční účinky obilovin v chovu kapra

Vliv přikrmování na produkční ukazatele a kvalitu masa tržních kaprů

Vliv výživy na vybrané kvalitativní vlastnosti masa tržního kapra (Cyprinus Carpio

As a result of this amendment, we are modifying the sentence ‘As regards its organoleptic properties, “Třeboňský kapr” is distinguished by its high-quality meat with a very low fat content’, in (4.2) of the Summary Sheet and the Specification, as follows:

‘As regards its organoleptic properties, “Třeboňský kapr” is distinguished by high-quality meat with a balanced fat content.’

| 2. | Processing of ‘Třeboňský kapr’
  The first paragraph of (4.4) in the Specification and the Summary Sheet contains the following sentence:
  ‘The actual production of “Třeboňský kapr”, from stripping to rearing, farming and processing, takes place in the defined area, in accordance with the certified quality control system ISO 9001:2001 and is controlled by the HACCP (Hazard Analysis and Critical Control Point) system.’
  We propose deleting the part of this sentence about the ISO system, as it relates to the specific designation of a previous quality management system which no longer corresponds to the systems currently used. Quality management systems may change and are not relevant with regard to the actual processing of ‘Třeboňský kapr’ as described in detail in the Specification. Processing does not need to be monitored by means of any certified quality system. The new wording of the first sentence of the first paragraph of (4.4) will be as follows:
  ‘The actual production of “Třeboňský kapr”, from stripping to rearing, farming and processing, takes place in the defined area and is controlled by the HACCP (Hazard Analysis and Critical Control Point) system.’ |
| --- | --- |

2.

Processing of ‘Třeboňský kapr’

The first paragraph of (4.4) in the Specification and the Summary Sheet contains the following sentence:

‘The actual production of “Třeboňský kapr”, from stripping to rearing, farming and processing, takes place in the defined area, in accordance with the certified quality control system ISO 9001:2001 and is controlled by the HACCP (Hazard Analysis and Critical Control Point) system.’

We propose deleting the part of this sentence about the ISO system, as it relates to the specific designation of a previous quality management system which no longer corresponds to the systems currently used. Quality management systems may change and are not relevant with regard to the actual processing of ‘Třeboňský kapr’ as described in detail in the Specification. Processing does not need to be monitored by means of any certified quality system. The new wording of the first sentence of the first paragraph of (4.4) will be as follows:

‘The actual production of “Třeboňský kapr”, from stripping to rearing, farming and processing, takes place in the defined area and is controlled by the HACCP (Hazard Analysis and Critical Control Point) system.’

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

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

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

3

‘TŘEBOŇSKÝ KAPR’

TŘEBOŇSKÝ KAPR

EC No: CZ-PGI-0105-0377-08.07.2011

EC No: CZ-PGI-0105-0377-08.07.2011

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name

Name

‘Třeboňský Kapr’

2.   Member State or third country

Member State or third country

Czech Republic

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

| Class 1.7 | Fresh fish, molluscs, and crustaceans and products derived therefrom |
| --- | --- |

Class 1.7

Fresh fish, molluscs, and crustaceans and products derived therefrom

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

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

‘Třeboňský kapr’ is classified under the species ‘common carp’. No specific strain or crosses of this species are essential in order to achieve the final characteristics of the product.

The back of the ‘Třeboňský kapr’ is dark green, grey or grey-blue, the sides are yellow-green to golden and the belly is yellow-white. The dorsal and caudal fins are grey, the caudal and anal fins have a reddish tinge, and the pectoral and pelvic fins are yellowish or reddish. The body of the ‘Třeboňský kapr’ is distinguished by its high back. ‘Třeboňský kapr’ grows to a size of up to 1 m and a weight of 20 kg or more. Its optimum slaughter weight is 1,20-1,80 kg at three years of age and 2,40-3,20 kg at four years of age.

Specification of ‘Třeboňský kapr’ meat: dry matter 18-26 %, protein 16-23 %, fat 2-7 %.

As regards its organoleptic properties, ‘Třeboňský kapr’ is distinguished by high-quality meat with a balanced fat content. The taste of the meat is delicate, with the typical fish taste of ‘Třeboňský kapr’.

‘Třeboňský kapr’ is placed on the market either live or processed, i.e. frozen, chilled (fresh), smoked or marinaded in the following forms: whole gutted carp, carp divided into halves or portions, fillets and carp offal.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

—

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

Fish kept in fry ponds in the defined geographical area live mainly off natural food, i.e. plankton and benthos from water in the defined geographical area, and they are partially fed with a supplement comprising a mixture of cereal meal containing no additives. The ingredients for the feed supplement do not have to come from the defined geographical area.

In the larger fishponds in which the carp grow to market size, the fish also live mainly off natural food, i.e. plankton and benthos from water in the defined geographical area, and are fed cereal supplements which do not have to come from the defined geographical area.

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

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

All fish must be reared in fishponds in the defined geographical area, i.e. reproduction, rearing and farming must take place in the defined geographical area. Processing need not be carried out in the defined geographical area.

Future brood fish for the breeding of ‘Třeboňský kapr’ are always reared from the progeny of known parents whose exterior (bodily proportions, type of scaling and colouring) corresponds to the required standard.

During the rearing of young brood fish in the defined area, a selection process is carried out, when attention is focused on the weight attained, the type of scaling and the state of health. Young fish and brood fish are always handled as little as possible.

For reproduction of carp a method of stripping is used in a controlled environment at a fish hatchery in the defined area, where the quality of the environment and water is guaranteed.

Development of the embryo in the egg takes place in special apparatus. The carp yolk-sac larvae are stocked in special nursery ponds, again in the defined area. During this development, ‘Třeboňský kapr’ live off natural food (plankton and benthos) and are partially fed with a supplement comprising a mixture of cereal meal containing no additives. The carp fry in these fishponds are left to grow for one to two years and are then transferred to larger fishponds, where they grow to market size in one to two years. In this phase the carp live off two-thirds natural food and one-third supplementary cereal feed. Feeding has a direct effect on the formation and quality of the meat and thus on the overall utility value of ‘Třeboňský kapr’. The supplementary feeding of stock is adjusted in accordance with the water temperature and the extent to which the water is saturated with oxygen. The intensity of the intake of the supplementary feed by the carp stock is naturally also monitored, as are the growth and state of health of the fish. These facts are established by means of a regular check on feeding points and test catches.

Handling ponds consisting of smaller water tanks through which water from the defined area flows are used to store market fish after they have been caught. In the storage ponds, the muddy taste of the fish is eliminated and the meat acquires more value and taste as a result of the clean running water.

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

Specific rules concerning slicing, grating, packaging, etc.

—

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

The designation ‘Třeboňský kapr’ is used for the purposes of marketing live fish, so that where wholesale supplies of fish are delivered in transport tanks and by motor vehicle, the name appears on the invoices, delivery notes and shipping documents and may appear on the tank or on the motor vehicle. In the case of retail supplies, i.e. sales of fish in shops and at stalls, the vendor is obliged to display at the point of sale a prominent notice bearing the words ‘Třeboňský kapr’.

In the case of processed fish, the designation ‘Třeboňský kapr’ appears prominently on the packaging.

‘Třeboňský kapr’ is mostly sold live without packaging. In such cases the PGI logo appears on the sales certificate received by the purchaser. It is also displayed at the shop or other point of sale.

Processed packaged goods account for a very small proportion of sales and in those cases the PGI logo appears on the packaging.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area defined for rearing ‘Třeboňský kapr’ comprises fishponds located in the Třeboň basin in the Třeboňsko Protected Landscape Area; the ponds form a system interconnected by the Zlatá stoka and associated watercourses.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

Character, specific features and status of the area

Character, specific features and status of the area

The defined geographical area's system of fishponds, interconnected by the Zlatá stoka, is a unique water scheme dating back more than 300 years. Along its 48 km length, the Zlatá stoka feeds and interconnects a large number of fishponds between Chlum u Třeboně and Veselí nad Lužnicí, supplying water from the River Lužnice for the whole fishpond system thus formed. The system's structure and role make it unrivalled not only in Europe but also in the world as a whole, and it comprises a specific biotope with established distinctive properties.

Carp rearing in Třeboňsko was developing in the 16th century, when the first references to carp rearing according to age and brood-carp selection appeared in the archives. References to the rearing of ‘Třeboňský kapr’ appear in a number of publications, such as Atlas kaprů chovaných v ČR (Atlas of carp reared in the Czech Republic) by J. Pokorný et al. and Pět století rybničního hospodářství v Třeboni (Five centuries of fish farming in Třebon) by J. Šusta. The designation ‘Třeboňský kapr’ has been used continuously for over 100 years to designate carp from the defined geographical area.

Atlas kaprů chovaných v ČR

Pět století rybničního hospodářství v Třeboni

The ingenious network of man-made channels and artificial fishponds, built in a number of stages between the Middle Ages and the present day, represents a perfect system of gradual, coordinated landscape changes, which use and exploit the local natural conditions in a sensitive manner.

The extensive transitional peat bogs, with well-preserved plant communities and dependent invertebrate fauna, are among the most valuable biotopes, which are in many cases unique not only in Bohemia, but also in the whole of Europe. Other no less valuable elements are the extensive fishpond systems with secondarily formed littoral communities, which often replace the original wetland biotopes.

Geology

Geology

A significant part of Třeboňsko is formed by the geomorphological complex of the Třeboň basin and, in particular, in the western sedimentary part by the flat land of the Lomnický basin and in the eastern part, on crystalline subsoil, by the Kardašořečická pahorkatina uplands. The Třeboň basin slopes away slightly from south to north.

Climate

Climate

In general, the climate of Třeboňsko, particularly in the basin areas, is to a certain extent specific and differs from the surrounding areas as a result of the position and geomorphology of the land and the fact that there are many bodies of water. The average annual temperature here is higher than might be expected at such an altitude and the actual number of hours of sunshine is greater. Heavy showers often occur in the summer period. A characteristic feature of the Třeboň basin is the frequent occurrence of inversions with no wind, when there are, particularly in the colder part of the year, lengthy periods of air-mass stagnation in the basin. There is also frequent fog in these situations. The adverse influence of these inversions and the inadequate ventilation fortunately do not have a strong impact on air pollution in Třeboňsko, as there are very few major sources of emissions.

Protected landscape area

Protected landscape area

In Třeboňsko there are two areas (comprising a great number of localities) that have been included in the list of wetlands of international importance protected by the Ramsar Convention.

Further proof of the specificity of the area's ecosystem lies in the fact that Třeboňsko has for a number of years been classified by Birdlife International as a European Important Bird Area (IBA). Třeboňsko has also been declared a NATURA 2000 protected site (SPA and SAC).

5.2.   Specificity of the product

Specificity of the product

As regards its organoleptic properties, ‘Třeboňský kapr’ is distinguished by high-quality meat of firm consistency with a balanced dry-matter, protein and fat content, as a result of which the meat is especially suitable for culinary uses. The taste of the meat is delicate, with the typical pleasant fish taste of ‘Třeboňský kapr’.

5.3.   Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product

Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product

The ecologically clean defined geographical area in the Třeboňsko protected landscape area contains a system of fishponds that are interconnected by the Zlatá stoka and fed by water from the river Lužnice. The system of fishponds comprises a specific biotope with established properties which influence the final characteristics of the product. This defined geographical area brings together specific conditions for the growth of plankton and benthos to ensure natural carp food with a high nutrient content, towards which the specific geological and climatic conditions also contribute, as described in (5.1). These factors combine to create the area's specific biome, with its clean environment, water and air, in which the conditions are particularly suitable for producing sufficient natural carp food. All the above-mentioned facts create a causal link between the defined geographical area and the final characteristics of the product. It is these factors which distinguish ‘Třeboňský kapr’ from carp reared in other areas and give it its specific taste and balanced dry-matter, protein and fat content. The taste is typical as a result of the high-quality, clean water in which the fish are reared in the defined area, the impact of natural and geographical conditions on the rearing of the carp, the influence of the specific subsoil of the Třeboň basin and, above all, the predominantly natural planktonic nutrients in the water in the specified area, combined with supplementary feed.

Carp has been reared in the defined geographical area for more than 300 years, and the designation ‘Třeboňský kapr’ has been used continuously for over 100 years exclusively to designate a product with specific properties.

The ‘Třeboňský kapr’ designation has been protected since 1974 as Czech designation of origin No 54 ‘Třeboňský kapr’ (Wittingauer Karpfen) and also as international designation of origin ‘Třeboňský kapr’ (Wittingauer Karpfen), protected by international records on the basis of the Lisbon Agreement (No 53 of 22 November 1967 and No 836 of 6 December 2000). The ‘Třeboňský kapr’ designation is also protected by bilateral agreements between the Czech Republic and Austria, Portugal and Switzerland concerning the protection of designations of origin.

Reference to publication of the specification

Reference to publication of the specification

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

4

http://isdv.upv.cz/portal/pls/portal/portlets.ops.det?popk=79&plang=cs

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

1

(2)  OJ L 93. 31.3.2006, p. 12. Replaced by Regulation (EU) No 1151/2012.

2

(3)  Replaced by Regulation (EU) No 1151/2012.

3

(4)  See footnote 3.

4

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