# C_2013235EN.01000501.xml

| 14.8.2013 | EN | Official Journal of the European Union | C 235/5 |
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14.8.2013

EN

Official Journal of the European Union

C 235/5

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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 235/05

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).

1

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
   (2)

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

2

‘MIEL DE TENERIFE’

‘MIEL DE TENERIFE’

EC No: ES-PDO-0005-0943-24.01.2012

EC No: ES-PDO-0005-0943-24.01.2012

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name

Name

‘Miel de Tenerife’

2.   Member State or Third Country

Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

| Class 1.4. | Other products of animal origin (eggs, honey, various dairy products except butter, etc.) |
| --- | --- |

Class 1.4.

Other products of animal origin (eggs, honey, various dairy products except butter, etc.)

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

Description of the product to which the name in point 1 applies

‘Miel de Tenerife’ is the honey produced by melliferous bees on the island of Tenerife, from the nectar of flowers or secretions from other parts of plants that grow in the island's different ecosystems. It is produced in beehives with movable frames and is not subject to heat treatment during processing. It may be liquid, creamy or crystallised, or in the form of honeycomb or chunk honey.

It comes in a wide variety of colours, flavours and types, reflecting the variety of ecosystems and flora on the island.

Varieties and types

Varieties and types

‘Miel de Tenerife’ may be:

| — | multifloral honey: the honey is not characterised by the predominance of one specific plant species, but a mixture of several, |
| --- | --- |

—

multifloral honey: the honey is not characterised by the predominance of one specific plant species, but a mixture of several,

| — | single flower honey: the honey is characterised by the predominance of a given plant species and each type has the organoleptic, physical and chemical and pollen characteristics established in this specification. The ‘Miel de Tenerife’ PDO covers the following single flower honeys: Retama del Teide, Tajinaste, Avocado, Chestnut, Brezal, Relinchón, Barrilla, Fennel, Poleo, Agave, Malpica and Tedera, |
| --- | --- |

—

single flower honey: the honey is characterised by the predominance of a given plant species and each type has the organoleptic, physical and chemical and pollen characteristics established in this specification. The ‘Miel de Tenerife’ PDO covers the following single flower honeys: Retama del Teide, Tajinaste, Avocado, Chestnut, Brezal, Relinchón, Barrilla, Fennel, Poleo, Agave, Malpica and Tedera,

Retama del Teide

Tajinaste

Brezal

Relinchón

Barrilla

Poleo

Malpica

Tedera

| — | honeydew honey. |
| --- | --- |

—

honeydew honey.

Specific characteristics of PDO ‘Miel de Tenerife’

Specific characteristics of PDO ‘Miel de Tenerife’

Common characteristics of PDO ‘Miel de Tenerife’

—   Physical and chemical characteristics

PDO ‘Miel de Tenerife’ honey has the following characteristics:

| Moisture | Not more than 18 % |
| --- | --- |
| Water activity (aw) | Not more than 0,620 |
| Hydroxymethylfurfural (HMF) | Not more than 20 mg/kg honey at the time of packaging |
| Diastase activity (α-amylase) | Not less than 12 Schade units |
| Free acidity | Not more than 50 mEq/kg |
| pH | From 3,40 to 6,00 |
| Proline | Not less than 150 mg/kg honey |
| Fructose + glucose | More than 60 g/100 g honey |
| Sucrose | Less than 4 g/100 g honey |

Moisture

Not more than 18 %

Water activity (aw)

Not more than 0,620

Hydroxymethylfurfural (HMF)

Not more than 20 mg/kg honey at the time of packaging

Diastase activity (α-amylase)

Not less than 12 Schade units

Free acidity

Not more than 50 mEq/kg

pH

From 3,40 to 6,00

Proline

Not less than 150 mg/kg honey

Fructose + glucose

More than 60 g/100 g honey

Sucrose

Less than 4 g/100 g honey

—   Pollen characteristics

The pollen spectra of Tenerife honeys are composed of plant species found on the island, belonging mainly to the following families: Aquifoliaceae, Cistaceae, Rubiaceae, Crassulaceae, Fabaceae, Brassicaceae, Oleaceae, Lamiaceae, Globulariaceae, Arecaceae, Rosaceae, Dipsacaceae, Salicaceae, Euphorbiaceae, Asteraceae, Polygonaceae, Tropaeolaceae, Anacardiaceae, Resedaceae, Amaranthaceae, Cactaceae, Lauraceae and Aizoaceae, in proportions matching the island's ecosystems. They do not contain pollen of flora not found on the island.

Aquifoliaceae

Cistaceae

Rubiaceae

Crassulaceae

Fabaceae

Brassicaceae

Oleaceae

Lamiaceae

Globulariaceae

Arecaceae

Rosaceae

Dipsacaceae

Salicaceae

Euphorbiaceae

Asteraceae

Polygonaceae

Tropaeolaceae

Anacardiaceae

Resedaceae

Amaranthaceae

Cactaceae

Lauraceae

Aizoaceae

—   Organoleptic characteristics

Sensory analysis of Tenerife honeys shows that they have no sensory defects (fermentation, smoke taint, etc.); their organoleptic characteristics — smell, taste and texture — are very varied, as are their colours, which range from water white to dark amber, owing to the diversity and specificity of the flora from which they are obtained.

In sensory analysis, the degree to which the organoleptic characteristics of a honey match those of a reference model, measured on a scale of 0 to 10, is called ‘typicity’. The typicity of PDO ‘Miel de Tenerife’ single flower and honeydew honeys is always at least 6,5 out of 10.

Additional characteristics for the different types of honey

Additional characteristics for the different types of honey

In addition to the common characteristics defined above, the different types of ‘Miel de Tenerife’ have the specific characteristics set out in the table below:

| TYPE OF HONEY | | ADDITIONAL CHARACTERISTICS |
| --- | --- | --- |
| | PHYSICAL/CHEMICAL | POLLEN | ORGANOLEPTIC |
| Electrical conductivity (mS/cm) | Colour (Pfund scale) | Specific pollen (%) | Pollen density (Maurizio class) | Smell | Olfactory-gustatory sensation (aroma) | Colour |
| Retama del Teide | From 0,150 to 0,500 | From 12 mm to 114 mm | > 30 % Spartocytisus supranubius | II-IV | Low intensity floral, vegetal | Warm and low intensity | Extra white to amber, with golden hues |
| Tajinaste | From 0,140 to 0,400 | From 2 mm to 65 mm | > 9 % Echium spp. | I-III | Low intensity, vegetal | Light, low intensity floral, warm | Transparent to very light amber, white when crystallised, with beige notes |
| Avocado | From 0,700 to 0,800 | ≥ 95 mm | > 2 % Persea americana | I-II | Intense, warm, caramel-like | Intense and persistent, caramel, malt, with final salty notes | Dark to very dark brown, sometimes verging on black |
| Chestnut | ≥ 0,850 | ≥ 90 mm | > 75 % Castanea sativa | III-V | Very intense, woody with resinous notes | Very intense and persistent, woody, animal, resinous and evident bitter taste | Dark to very dark brown, with a few greenish notes |
| Brezal | From 0,400 to 0,800 | ≥ 110 mm | > 25 % Erica spp. | II-III | Medium intensity, chemical, with floral notes | Medium intensity, resinous, astringent | Amber to dark amber, with reddish notes when held up to the light, dark beige when crystallised |
| Relinchón | From 0,300 to 0,500 | From 34 mm to 85 mm | > 4 % Hirstfeldia incana | I-II | Medium intensity, vegetal, with occasional sulphur-like notes | Medium intensity, vegetal and fruity | Light, with very evident yellow colour, which remains when the honey crystallises |
| Barrilla | From 0,250 to 0,400 | From 25 mm to 80 mm | > 13 % Mesembryanthemum crystallinum | II-IV | Low intensity, warm, waxy and lactic | Medium intensity, warm, caramel, lactic | Light beige, with streaks due to rapid crystallisation |
| Fennel | From 0,400 to 0,700 | ≥ 85 mm | > 2 % Foeniculum vulgare | I-IV | Intense, spiciness reminiscent of the plant from which it is obtained | Spicy, toasted with pronounced hints of liquorice | Dark to very dark brown |
| Poleo | From 0,150 to 0,400 | From 40 mm to 114 mm | > 1 % Bystropogon origanifolius | I-III | Very intense, chemical like, occasionally sharp | Intense chemical phenolic and heavily floral | Extra light amber to amber |
| Agave | From 0,400 to 0,800 | ≥ 70 mm | Traces

  Agave americana | II-III | Intense, animal, nuanced | Intense and persistent animal-like, roasted | Amber to dark amber depending on the accompanying flora |
| Malpica | From 0,300 to 0,400 | From 70 mm to 100 mm | > 4 % Carlina xeranthemoides | II-III | Strongly fruity and floral | Mild, floral and fruity | Light amber with golden mother-of-pearl tones when crystallised |
| Tedera | From 0,170 to 0,400 | From 11 mm to 75 mm | > 3 % Aspalthium bituminosum | I-II | Intensely vegetal, and fruity | Medium intensity, markedly vegetal | Light amber with bright yellow tones which are less evident when it crystallises |
| Multifloral | From 0,150 to 0,800 | > 12 mm | Variable percentage of pollens found in Tenerife's flora | I-V | Variable, from very mild to intense | Variable, from light to intense | Varies, covering all shades of amber |

TYPE OF HONEY

ADDITIONAL CHARACTERISTICS

PHYSICAL/CHEMICAL

POLLEN

ORGANOLEPTIC

Electrical conductivity (mS/cm)

Colour (Pfund scale)

Specific pollen (%)

Pollen density (Maurizio class)

Smell

Olfactory-gustatory sensation (aroma)

Colour

Retama del Teide

Retama del Teide

From 0,150 to 0,500

From 12 mm to 114 mm

> 30 % Spartocytisus supranubius

Spartocytisus supranubius

II-IV

Low intensity floral, vegetal

Warm and low intensity

Extra white to amber, with golden hues

Tajinaste

Tajinaste

From 0,140 to 0,400

From 2 mm to 65 mm

> 9 % Echium spp.

Echium

I-III

Low intensity, vegetal

Light, low intensity floral, warm

Transparent to very light amber, white when crystallised, with beige notes

Avocado

From 0,700 to 0,800

≥ 95 mm

> 2 % Persea americana

Persea americana

I-II

Intense, warm, caramel-like

Intense and persistent, caramel, malt, with final salty notes

Dark to very dark brown, sometimes verging on black

Chestnut

≥ 0,850

≥ 90 mm

> 75 % Castanea sativa

Castanea sativa

III-V

Very intense, woody with resinous notes

Very intense and persistent, woody, animal, resinous and evident bitter taste

Dark to very dark brown, with a few greenish notes

Brezal

Brezal

From 0,400 to 0,800

≥ 110 mm

> 25 % Erica spp.

Erica

II-III

Medium intensity, chemical, with floral notes

Medium intensity, resinous, astringent

Amber to dark amber, with reddish notes when held up to the light, dark beige when crystallised

Relinchón

Relinchón

From 0,300 to 0,500

From 34 mm to 85 mm

> 4 % Hirstfeldia incana

Hirstfeldia incana

I-II

Medium intensity, vegetal, with occasional sulphur-like notes

Medium intensity, vegetal and fruity

Light, with very evident yellow colour, which remains when the honey crystallises

Barrilla

Barrilla

From 0,250 to 0,400

From 25 mm to 80 mm

> 13 % Mesembryanthemum crystallinum

crystallinum

II-IV

Low intensity, warm, waxy and lactic

Medium intensity, warm, caramel, lactic

Light beige, with streaks due to rapid crystallisation

Fennel

From 0,400 to 0,700

≥ 85 mm

> 2 % Foeniculum vulgare

Foeniculum vulgare

I-IV

Intense, spiciness reminiscent of the plant from which it is obtained

Spicy, toasted with pronounced hints of liquorice

Dark to very dark brown

Poleo

Poleo

From 0,150 to 0,400

From 40 mm to 114 mm

> 1 % Bystropogon origanifolius

Bystropogon origanifolius

I-III

Very intense, chemical like, occasionally sharp

Intense chemical phenolic and heavily floral

Extra light amber to amber

Agave

From 0,400 to 0,800

≥ 70 mm

Traces

Agave americana

Agave americana

II-III

Intense, animal, nuanced

Intense and persistent animal-like, roasted

Amber to dark amber depending on the accompanying flora

Malpica

Malpica

From 0,300 to 0,400

From 70 mm to 100 mm

> 4 % Carlina xeranthemoides

Carlina xeranthemoides

II-III

Strongly fruity and floral

Mild, floral and fruity

Light amber with golden mother-of-pearl tones when crystallised

Tedera

Tedera

From 0,170 to 0,400

From 11 mm to 75 mm

> 3 % Aspalthium bituminosum

Aspalthium bituminosum

I-II

Intensely vegetal, and fruity

Medium intensity, markedly vegetal

Light amber with bright yellow tones which are less evident when it crystallises

Multifloral

From 0,150 to 0,800

> 12 mm

Variable percentage of pollens found in Tenerife's flora

I-V

Variable, from very mild to intense

Variable, from light to intense

Varies, covering all shades of amber

Honeydew honeys have the following characteristics:

| — | electrical conductivity: not less than 0,800 (mS/cm), |
| --- | --- |

—

electrical conductivity: not less than 0,800 (mS/cm),

| — | colour: not less than 95 mm Pfund, |
| --- | --- |

—

colour: not less than 95 mm Pfund,

| — | pH: greater than 3,81 (usually higher, average values 4,43), |
| --- | --- |

—

pH: greater than 3,81 (usually higher, average values 4,43),

| — | free acidity: between 23 mEq/kg and 50 mEq/kg, |
| --- | --- |

—

free acidity: between 23 mEq/kg and 50 mEq/kg,

| — | pollen characteristics: at least 0,3% honeydew elements and a variable pollen spectrum, with a high proportion of anemophilous species, |
| --- | --- |

—

pollen characteristics: at least 0,3% honeydew elements and a variable pollen spectrum, with a high proportion of anemophilous species,

| — | organoleptic characteristics: amber to dark amber in colour with greenish tones, vegetal-like, warm and toasted smell, and warm, toasted aroma of medium intensity with salty sensations. |
| --- | --- |

—

organoleptic characteristics: amber to dark amber in colour with greenish tones, vegetal-like, warm and toasted smell, and warm, toasted aroma of medium intensity with salty sensations.

3.3.   Raw materials (for processed products only)

Raw materials (for processed products only)

Not applicable.

3.4.   Feed (for products of animal origin only)

Feed (for products of animal origin only)

Not applicable.

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

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

‘Miel de Tenerife’ is produced, extracted and prepared for sale in the defined geographical area, i.e. on the island of Tenerife.

The honey is obtained from hives installed in the island's different ecosystems.

The combs containing the capped honey are transported to rooms on the premises where the honey is extracted by cold centrifuging only and filtered as soon as it comes out of the extractor, so that the stored honey is free of physical impurities, ready for packaging, irrespective of its physical state.

The extracted honey is poured off into special honey settling tanks or pails made from food-grade material, labelled with the information needed to ensure traceability.

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

Specific rules concerning slicing, grating, packaging, etc.

‘Miel de Tenerife’ is packaged in containers made of food-grade materials (glass, PET, etc.) which are hermetically closed and have a seal to guarantee that the packaging has not been opened.

PDO ‘Miel de Tenerife’ must be packaged within the defined geographical area in suitable, registered centres to guarantee the origin of the product and ensure that its quality is maintained; this permits proper monitoring and control from source, to ensure that the quality of the honey is not impaired because of temperature, moisture or absorption of foreign substances or odours when transported outside Tenerife by sea or by air. It also minimises the risk of it being mixed with other, non-PDO honeys.

3.7.   Specific rules concerning labelling

Specific rules concerning labelling

PDO ‘Miel de Tenerife’ intended for consumption must have a label or secondary label bearing the PDO logo, which is checked by the inspection body and issued by the management body. That label must be affixed before the product is marketed in such a way as to render re-use impossible.

Black and white reproduction of the ‘Miel de Tenerife’ PDO logo:

| | COLOURS:
  Green (Pantone 349)
  Blue (Pantone 300)
  Ochre (Pantone 110 CB) |
| --- | --- |

Image

COLOURS:

Green (Pantone 349)

Blue (Pantone 300)

Ochre (Pantone 110 CB)

The botanical origin of the single flower honeys that meet the specific requirements for each variety laid down in point 3.2 of this document must be indicated on the label.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The production area is the territory of the island of Tenerife, situated in the Canary Islands Archipelago in the Atlantic Ocean, between 28° and 29° N and 16° and 17° W.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

5.1.1.   Natural factors

Natural factors

Tenerife is the largest island in the Canary Archipelago and has the highest altitude.

| — | The land is dominated by a mountain range that crosses the island from north-east to south-west, with altitude gradually increasing towards Las Cañadas and Mount Teide in the centre. Teide is the highest peak on the island and in all of Spain, with an elevation of 3 718 m. |
| --- | --- |

—

The land is dominated by a mountain range that crosses the island from north-east to south-west, with altitude gradually increasing towards Las Cañadas and Mount Teide in the centre. Teide is the highest peak on the island and in all of Spain, with an elevation of 3 718 m.

| — | The climate has been fundamental to the development of human activity on the island. The trade winds create a marked difference in climate between the windward and leeward sides of the island. Thus the temperature may vary from under 10 °C at the summit to over 20 °C on the coast, and precipitation may vary from an average of 200 mm on the coast to over 2 000 mm at the summit. The result of all this is that the island has different vegetation zones depending on altitude and orientation, with a very rich flora. |
| --- | --- |

—

The climate has been fundamental to the development of human activity on the island. The trade winds create a marked difference in climate between the windward and leeward sides of the island. Thus the temperature may vary from under 10 °C at the summit to over 20 °C on the coast, and precipitation may vary from an average of 200 mm on the coast to over 2 000 mm at the summit. The result of all this is that the island has different vegetation zones depending on altitude and orientation, with a very rich flora.

| — | The soil characteristics are very specific, due to the island's volcanic origin and the wide variety of soil types, which range from deep, fertile soil to rocky, little-evolved soils known as malpaíses. The variety of soil conditions is a significant factor in the distribution of plant species and the presence of very specific species adapted to very specific soil types. The composition of the plants and their nectar is also influenced by the very particular composition of the substrates on which they grow. |
| --- | --- |

—

The soil characteristics are very specific, due to the island's volcanic origin and the wide variety of soil types, which range from deep, fertile soil to rocky, little-evolved soils known as malpaíses. The variety of soil conditions is a significant factor in the distribution of plant species and the presence of very specific species adapted to very specific soil types. The composition of the plants and their nectar is also influenced by the very particular composition of the substrates on which they grow.

malpaíses

All these factors shape the different vegetation zones from sea to summit, notably: tabaibales and cardonales (spurge scrub), thermophilous woodland (Spanish juniper, mastic trees, wild olive, etc.), monteverde (laurel forests — mainly in the north of the island), pine forest and retamar de cumbre (summit broom scrub), forming a very specific and varied flora which has earned Tenerife the popular epithet of ‘miniature continent’.

tabaibales

cardonales

monteverde

retamar de cumbre

The island of Tenerife is home to a total of 1 370 plant species, 740 of which are endemic. Of these, almost a hundred are considered to be of key importance to bees for their nectar, pollen or propolis. The presence of endemic plants and the different types of flora produced by the island's geomorphology and specific soil and climatic conditions mean that Tenerife has combinations of flora that are unique in the world, and are reflected in the diversity and characteristics of its honey.

5.1.2.   Human factors

Human factors

Tenerife's beekeepers are continuing a tradition that goes back over 600 years. Small-scale honey production to supplement the family income is a very common feature of the island's rural economy.

The beekeeping practices are as follows:

| — | Most of the beehives are made of wood. |
| --- | --- |

—

Most of the beehives are made of wood.

| — | The hives are moved around the island (transhumance). |
| --- | --- |

—

The hives are moved around the island (transhumance).

| — | The bees are removed by the traditional brushing method. |
| --- | --- |

—

The bees are removed by the traditional brushing method.

| — | The bees are not artificially fed while they are making honey in the hives. |
| --- | --- |

—

The bees are not artificially fed while they are making honey in the hives.

| — | Smokers are still used and natural, traditional plant products such as spurge (Euphorbia spp.), verode (Kleinia neriifolia), pine, agave (Agave spp.) or conifers (dried leaves or needles of Pinus canariensis) are used as fuel. |
| --- | --- |

—

Smokers are still used and natural, traditional plant products such as spurge (Euphorbia spp.), verode (Kleinia neriifolia), pine, agave (Agave spp.) or conifers (dried leaves or needles of Pinus canariensis) are used as fuel.

Euphorbia

Kleinia neriifolia

Agave

Pinus canariensis

| — | Uncapping is carried out in the traditional way using knives or combs and the honey is extracted from the frames by cold centrifuging; it is then immediately filtered and stored, free of impurities. |
| --- | --- |

—

Uncapping is carried out in the traditional way using knives or combs and the honey is extracted from the frames by cold centrifuging; it is then immediately filtered and stored, free of impurities.

| — | Throughout the production process care is taken not to impair the quality of the honey, which is why it is never subjected to heat treatment over 44 °C and cannot be pasteurised. |
| --- | --- |

—

Throughout the production process care is taken not to impair the quality of the honey, which is why it is never subjected to heat treatment over 44 °C and cannot be pasteurised.

| — | The Abeja Negra Canaria (Canary Island black bee), a species adapted to the climate and orography after centuries of evolution, is another characteristic feature of the island's beekeeping sector. |
| --- | --- |

—

The Abeja Negra Canaria (Canary Island black bee), a species adapted to the climate and orography after centuries of evolution, is another characteristic feature of the island's beekeeping sector.

5.2.   Specificity of the product

Specificity of the product

The distinctiveness of Tenerife honeys is reflected in their physical, chemical, pollen and sensory characteristics.

Tenerife honeys are distinguished by their freshness (HMF values: ≤ 20 mg/kg of honey; diastase activity: at least 12 Schade units).

They are ripe honeys with a moisture content of 18 % or less and an Aw of 0,620 or less.

They are intact because they have not been subjected to intense heat treatment. They may be heated to a maximum temperature of 44 °C. This ensures that the very distinctive character conferred on them by the island's specific flora and its bees remains unaltered.

It is specific as a result of the island's botanical diversity, with many endemic plants, which is reflected in the variety of honeys produced, with very distinctive colours, sensory profiles and textures, including a number of unique single flower honeys that can be produced only in Tenerife.

‘Miel de Tenerife’ has pollen spectra that distinguish it from honeys produced in other parts of the world, including pollen of species that are endemic to the island, which is in itself direct proof of the link between these honeys and Tenerife. Over the years, through studying the different pollen spectra in batches of ‘Miel de Tenerife’ it has been possible to define the geographical markers that characterise the honeys, i.e. the endemic or introduced plant species which, owing to their representativeness or frequency of appearance in the overall pollen spectrum of Tenerife honeys, demarcate them geographically, restricting them to a given area.

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)

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)

‘Miel de Tenerife’ is a distinct, unique product, directly linked with the place where it is produced, as the bees make the honey from flora that is specific, and in many cases, unique in the world.

‘Miel de Tenerife’ is marked by the island's rich biodiversity, generated by very specific environmental conditions deriving from its volcanic origin, mountainous topography and the specific water regime produced by the Atlantic trade winds, which help create a wide variety of microclimates and diverse natural habitats, with a large number of endemic plant species of great apicultural value.

In addition to its specific flora, Tenerife has a beekeeping sector that is an integral part of the island's rural environment, where traditional beekeeping is practised on a small scale and production is very carefully handled, resulting in fresh honeys with a low moisture content owing to the prevailing climate, which therefore keep well.

The absence of aggressive heat treatment at all stages of the production process ensures that a natural product is obtained, with the original composition and biological and organoleptic characteristics conferred on it by the flowers and bees of Tenerife, resulting in a diverse range of honeys with very different colours and properties. The Retama del Teide, Tajinaste, Poleo, Avocado, etc. honeys in themselves distinguish 'Miel de Tenerife' as a specific product.

Retama del Teide, Tajinaste, Poleo

There is a long tradition of honey production in Tenerife, which has been maintained uninterrupted until today. The link between Tenerife and the honey sector is evidenced not only by historical references, but also in the place names, traditions and folklore that constitute the island's cultural heritage.

‘Miel de Tenerife’ features in many recipes and traditional desserts, including gofio with honey and almonds, an authentic traditional dish that has survived to this day. The different varieties of ‘Miel de Tenerife’ are much appreciated by the local people and by visitors; it is often mentioned in the media (press, radio, television and Internet) and for over 15 years it has been marketed under the name ‘Miel de Tenerife’.

gofio

Publication reference of the specification

Publication reference of the specification

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

3

http://www.gobiernodecanarias.org/agricultura/icca/Doc/Productos_calidad/PLIEGO_DE_CONDICIONES_DOP_MIEL_DE_TENERIFE.pdf

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

1

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

2

(3)  See footnote 2.

3

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