# C_2012290EN.01000701.xml

| 26.9.2012 | EN | Official Journal of the European Union | C 290/7 |
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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2012/C 290/06

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006( 1 ). Statements of objection must reach the Commission within six months of the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘KRAŠKI MED’

EC No: SI-PDO-0005-0532-24.03.2006

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

| Name: | Ministrstvo RS za kmetijstvo, gozdarstvo in prehrano (Ministry of Agriculture, Forestry and Food of the Republic of Slovenia) |
| ----------------- | ----------------------------------------------------------------------------------------------------------------------------- |
| Address: | Dunajska 22 SI-1000 Ljubljana SLOVENIJA |
| Dunajska 22 | |
| SI-1000 Ljubljana | |
| SLOVENIJA | |
| Tel. | +386 14789109 |
| Fax | +386 14789055 |
| E-mail: | varnahrana.mkgp@gov.si |

2.   Applicant:

| Name: | Čebelarsko društvo Sežana |
| -------------- | ------------------------------------- |
| Address: | Brkinčeva 24 SI-6210 Sežana SLOVENIJA |
| Brkinčeva 24 | |
| SI-6210 Sežana | |
| SLOVENIJA | |
| Tel. | +386 57342667 |
| Fax | +386 57340084 |
| E-mail: | air.maat@siol.net |
| Composition: | Producers/processors ( X ) Other ( ) |

3.   Type of product:

| Group 1.4. | Other products of animal origin (eggs, honey, various dairy products except butter) |
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4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

‘Kraški med’

4.2.   Description:

Honey with the indication ‘Kraški med’ (Karst honey) is produced from nectar that bees collect from vegetation in the Karst area. The particular geoclimatic conditions have led to the formation of the specific communities of plants that are the source of honey production. Given the botanical origin of the nectar, the varieties of honey produced in the Karst are:

| — | Forest honey: a honey produced from honeydew that is collected by bees from the various varieties of deciduous and coniferous trees of the Karst forest and dry meadows.
—
Organoleptic characteristics
Appearance — Medium to dark brown in colour, opaque, may crystallise quickly.
Scent — Mild to medium intensity; notes of resin, milk sweets, leaf litter.
Taste and aroma — Medium to very sweet, mild acidity, may have a slightly bitter taste. Persistent aroma of medium intensity; notes of spirits, caramel or resin.
Electrical conductivity > 0,8 mS/cm. —
Pollen characteristics
Honeydew elements present in medium-high to high quantities.
Pollen from the following plants is frequently present: sweet chestnut (Castanea sativa), purple smoke bush (Cotinus coggygria), lime (Tilia sp.), fruit trees (Prunus sp.), oak (Quercus sp.), southern European flowering ash (Fraxinus ornus), winter savory (Satureja montana). | — | Organoleptic characteristics
Appearance — Medium to dark brown in colour, opaque, may crystallise quickly.
Scent — Mild to medium intensity; notes of resin, milk sweets, leaf litter.
Taste and aroma — Medium to very sweet, mild acidity, may have a slightly bitter taste. Persistent aroma of medium intensity; notes of spirits, caramel or resin.
Electrical conductivity > 0,8 mS/cm. | — | Pollen characteristics
Honeydew elements present in medium-high to high quantities.
Pollen from the following plants is frequently present: sweet chestnut (Castanea sativa), purple smoke bush (Cotinus coggygria), lime (Tilia sp.), fruit trees (Prunus sp.), oak (Quercus sp.), southern European flowering ash (Fraxinus ornus), winter savory (Satureja montana). |
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| — | Organoleptic characteristics
Appearance — Medium to dark brown in colour, opaque, may crystallise quickly.
Scent — Mild to medium intensity; notes of resin, milk sweets, leaf litter.
Taste and aroma — Medium to very sweet, mild acidity, may have a slightly bitter taste. Persistent aroma of medium intensity; notes of spirits, caramel or resin.
Electrical conductivity > 0,8 mS/cm. | | | | |
| — | Pollen characteristics
Honeydew elements present in medium-high to high quantities.
Pollen from the following plants is frequently present: sweet chestnut (Castanea sativa), purple smoke bush (Cotinus coggygria), lime (Tilia sp.), fruit trees (Prunus sp.), oak (Quercus sp.), southern European flowering ash (Fraxinus ornus), winter savory (Satureja montana). | | | | |

| — | Blossom honey: a honey produced from the mixed nectars of melliferous blossom, herbs, grasses and fruit trees.
—
Organoleptic characteristics
Appearance — Light yellow to brown in colour. Typically slightly opaque. Usually quick to crystallise; uniform crystallisation.
Scent — Medium to strong intensity; notes of fruit, stewed fruit, flowers.
Taste and aroma — Sweet to very sweet, mild to medium acidity. Medium to very persistent aroma of medium to strong intensity; Aroma of flowers, fresh fruit, stewed fruit and caramel.
Electrical conductivity < 0,8 mS/cm. —
Pollen characteristics
Pollen from the following plants is found: buckthorn (Rhamnaceae) fruit trees (Prunus sp.), acacia (Robinia pseudoacacia), sweet chestnut (Castanea sativa), birdsfoot trefoil (Lotus corniculatus), blackberry (Rubus), southern European flowering ash (Fraxinus ornus), maple (Acer sp.), purple smoke bush (Cotinus coggygria), common ivy (Hedera helix). | — | Organoleptic characteristics
Appearance — Light yellow to brown in colour. Typically slightly opaque. Usually quick to crystallise; uniform crystallisation.
Scent — Medium to strong intensity; notes of fruit, stewed fruit, flowers.
Taste and aroma — Sweet to very sweet, mild to medium acidity. Medium to very persistent aroma of medium to strong intensity; Aroma of flowers, fresh fruit, stewed fruit and caramel.
Electrical conductivity < 0,8 mS/cm. | — | Pollen characteristics
Pollen from the following plants is found: buckthorn (Rhamnaceae) fruit trees (Prunus sp.), acacia (Robinia pseudoacacia), sweet chestnut (Castanea sativa), birdsfoot trefoil (Lotus corniculatus), blackberry (Rubus), southern European flowering ash (Fraxinus ornus), maple (Acer sp.), purple smoke bush (Cotinus coggygria), common ivy (Hedera helix). |
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| — | Organoleptic characteristics
Appearance — Light yellow to brown in colour. Typically slightly opaque. Usually quick to crystallise; uniform crystallisation.
Scent — Medium to strong intensity; notes of fruit, stewed fruit, flowers.
Taste and aroma — Sweet to very sweet, mild to medium acidity. Medium to very persistent aroma of medium to strong intensity; Aroma of flowers, fresh fruit, stewed fruit and caramel.
Electrical conductivity < 0,8 mS/cm. | | | | |
| — | Pollen characteristics
Pollen from the following plants is found: buckthorn (Rhamnaceae) fruit trees (Prunus sp.), acacia (Robinia pseudoacacia), sweet chestnut (Castanea sativa), birdsfoot trefoil (Lotus corniculatus), blackberry (Rubus), southern European flowering ash (Fraxinus ornus), maple (Acer sp.), purple smoke bush (Cotinus coggygria), common ivy (Hedera helix). | | | | |

| — | Acacia honey
—
Organoleptic characteristics
Appearance — Very light in colour from almost colourless to straw-yellow. Always clear, rarely slightly opalescent. Remains liquid, does not crystallise.
Scent — Very mild to mild intensity; notes of virgin comb, fresh wax, acacia blossom, vanilla sweets.
Taste and aroma — Sweet to very sweet, no acidity or very mild acidity. Mild aroma, not persistent; notes of virgin comb, fresh wax, acacia blossom, vanilla or creamy sweets, fresh butter and fresh straw.
Electrical conductivity < 0,8 mS/cm. —
Pollen characteristics
Acacia pollen (Robinia pseudoacacia): ≥ 7 %.
Pollen from the following plants is frequently present: purple smoke bush (Cotinus coggygria), blackberry (Rubus), St Lucie cherry (Prunus mahaleb), southern European flowering ash (Fraxinus ornus), common dogwood (Cornus sanguinea). | — | Organoleptic characteristics
Appearance — Very light in colour from almost colourless to straw-yellow. Always clear, rarely slightly opalescent. Remains liquid, does not crystallise.
Scent — Very mild to mild intensity; notes of virgin comb, fresh wax, acacia blossom, vanilla sweets.
Taste and aroma — Sweet to very sweet, no acidity or very mild acidity. Mild aroma, not persistent; notes of virgin comb, fresh wax, acacia blossom, vanilla or creamy sweets, fresh butter and fresh straw.
Electrical conductivity < 0,8 mS/cm. | — | Pollen characteristics
Acacia pollen (Robinia pseudoacacia): ≥ 7 %.
Pollen from the following plants is frequently present: purple smoke bush (Cotinus coggygria), blackberry (Rubus), St Lucie cherry (Prunus mahaleb), southern European flowering ash (Fraxinus ornus), common dogwood (Cornus sanguinea). |
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| — | Organoleptic characteristics
Appearance — Very light in colour from almost colourless to straw-yellow. Always clear, rarely slightly opalescent. Remains liquid, does not crystallise.
Scent — Very mild to mild intensity; notes of virgin comb, fresh wax, acacia blossom, vanilla sweets.
Taste and aroma — Sweet to very sweet, no acidity or very mild acidity. Mild aroma, not persistent; notes of virgin comb, fresh wax, acacia blossom, vanilla or creamy sweets, fresh butter and fresh straw.
Electrical conductivity < 0,8 mS/cm. | | | | |
| — | Pollen characteristics
Acacia pollen (Robinia pseudoacacia): ≥ 7 %.
Pollen from the following plants is frequently present: purple smoke bush (Cotinus coggygria), blackberry (Rubus), St Lucie cherry (Prunus mahaleb), southern European flowering ash (Fraxinus ornus), common dogwood (Cornus sanguinea). | | | | |

| — | Lime honey
—
Organoleptic characteristics
Appearance — Light yellow to light amber or straw in colour, with a green sheen. Can be slightly opaque. Usually quick to crystallise. Typically forms large, coarse crystals.
Scent — Medium to strong intensity; fresh with notes of lime blossom, menthol, lemon peel and fresh wood shavings; may have medicinal scent.
Taste and aroma — Sweet to very sweet, mild to medium acidity, very mild to mild bitterness with an astringent flavour. Medium to very persistent aroma of medium to strong intensity; refreshing with notes of menthol, fresh walnuts, herbs, cooked lime blossom. —
Pollen characteristics
Lime pollen (Tilia sp.): ≥ 7 %
Pollen from the following plants is frequently present: sweet chestnut (Castanea sativa), fruit trees (Prunus sp.), white clover (Trifolium repens), maple (Acer sp.), buckthorn (Rhamnaceae). Honeydew elements present in low to medium-high quantities. | — | Organoleptic characteristics
Appearance — Light yellow to light amber or straw in colour, with a green sheen. Can be slightly opaque. Usually quick to crystallise. Typically forms large, coarse crystals.
Scent — Medium to strong intensity; fresh with notes of lime blossom, menthol, lemon peel and fresh wood shavings; may have medicinal scent.
Taste and aroma — Sweet to very sweet, mild to medium acidity, very mild to mild bitterness with an astringent flavour. Medium to very persistent aroma of medium to strong intensity; refreshing with notes of menthol, fresh walnuts, herbs, cooked lime blossom. | — | Pollen characteristics
Lime pollen (Tilia sp.): ≥ 7 %
Pollen from the following plants is frequently present: sweet chestnut (Castanea sativa), fruit trees (Prunus sp.), white clover (Trifolium repens), maple (Acer sp.), buckthorn (Rhamnaceae). Honeydew elements present in low to medium-high quantities. |
| - | -------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | - | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | - | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ |
| — | Organoleptic characteristics
Appearance — Light yellow to light amber or straw in colour, with a green sheen. Can be slightly opaque. Usually quick to crystallise. Typically forms large, coarse crystals.
Scent — Medium to strong intensity; fresh with notes of lime blossom, menthol, lemon peel and fresh wood shavings; may have medicinal scent.
Taste and aroma — Sweet to very sweet, mild to medium acidity, very mild to mild bitterness with an astringent flavour. Medium to very persistent aroma of medium to strong intensity; refreshing with notes of menthol, fresh walnuts, herbs, cooked lime blossom. | | | | |
| — | Pollen characteristics
Lime pollen (Tilia sp.): ≥ 7 %
Pollen from the following plants is frequently present: sweet chestnut (Castanea sativa), fruit trees (Prunus sp.), white clover (Trifolium repens), maple (Acer sp.), buckthorn (Rhamnaceae). Honeydew elements present in low to medium-high quantities. | | | | |

| — | Chestnut honey
—
Organoleptic characteristics
Appearance — Dark brown or amber in colour, with a red sheen. Typically remains liquid for lengthy period. Crystallises into coarse crystals.
Scent — Very intense; tannic with notes of chestnut blossom, wet card, crushed walnut leaves.
Taste and aroma — Medium sweet, mild acidity, medium to strong bitterness. Persistence of the bitter taste is medium to long. Intense to very intense aroma, very persistent; notes of caramelised sugar, caramel, smoke, herbs, wormwood.
Electrical conductivity > 0,8 mS/cm. —
Pollen characteristics
Sweet chestnut pollen (Castanea sativa): ≥ 55 %
Pollen from the following plants is frequently present: Fruit trees (Prunus sp.), lime (Tilia sp.), clematis (Clematis L.). | — | Organoleptic characteristics
Appearance — Dark brown or amber in colour, with a red sheen. Typically remains liquid for lengthy period. Crystallises into coarse crystals.
Scent — Very intense; tannic with notes of chestnut blossom, wet card, crushed walnut leaves.
Taste and aroma — Medium sweet, mild acidity, medium to strong bitterness. Persistence of the bitter taste is medium to long. Intense to very intense aroma, very persistent; notes of caramelised sugar, caramel, smoke, herbs, wormwood.
Electrical conductivity > 0,8 mS/cm. | — | Pollen characteristics
Sweet chestnut pollen (Castanea sativa): ≥ 55 %
Pollen from the following plants is frequently present: Fruit trees (Prunus sp.), lime (Tilia sp.), clematis (Clematis L.). |
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| — | Organoleptic characteristics
Appearance — Dark brown or amber in colour, with a red sheen. Typically remains liquid for lengthy period. Crystallises into coarse crystals.
Scent — Very intense; tannic with notes of chestnut blossom, wet card, crushed walnut leaves.
Taste and aroma — Medium sweet, mild acidity, medium to strong bitterness. Persistence of the bitter taste is medium to long. Intense to very intense aroma, very persistent; notes of caramelised sugar, caramel, smoke, herbs, wormwood.
Electrical conductivity > 0,8 mS/cm. | | | | |
| — | Pollen characteristics
Sweet chestnut pollen (Castanea sativa): ≥ 55 %
Pollen from the following plants is frequently present: Fruit trees (Prunus sp.), lime (Tilia sp.), clematis (Clematis L.). | | | | |

| — | St Lucie cherry honey
—
Organoleptic characteristics
Appearance — Reddish to brownish-red in colour. Slightly opaque. May gradually crystallise into a compact structure with fine crystals.
Scent — Medium to strong intensity; notes of cherry stones, burnt cherries, St Lucie cherry blossom.
Taste and aroma — Sweet to very sweet, mild to medium acidity and mild to medium bitterness. Persistence of the bitter taste is medium. Medium to very persistent, very intense aroma; notes of bitter almonds, burnt cherries, cherry syrup, medicines. —
Pollen characteristics
St Lucie cherry pollen (Prunus mahaleb): ≥ 7 %
Pollen from the following plants is frequently present: other fruit trees (Prunus sp.), maple (Acer sp.), horse chestnut (Aesculus hippocastanum), sweet chestnut (Castanea sativa), purple smoke bush (Cotinus coggygria), southern European flowering ash (Fraxinus ornus). | — | Organoleptic characteristics
Appearance — Reddish to brownish-red in colour. Slightly opaque. May gradually crystallise into a compact structure with fine crystals.
Scent — Medium to strong intensity; notes of cherry stones, burnt cherries, St Lucie cherry blossom.
Taste and aroma — Sweet to very sweet, mild to medium acidity and mild to medium bitterness. Persistence of the bitter taste is medium. Medium to very persistent, very intense aroma; notes of bitter almonds, burnt cherries, cherry syrup, medicines. | — | Pollen characteristics
St Lucie cherry pollen (Prunus mahaleb): ≥ 7 %
Pollen from the following plants is frequently present: other fruit trees (Prunus sp.), maple (Acer sp.), horse chestnut (Aesculus hippocastanum), sweet chestnut (Castanea sativa), purple smoke bush (Cotinus coggygria), southern European flowering ash (Fraxinus ornus). |
| - | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ | - | ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- | - | ----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- |
| — | Organoleptic characteristics
Appearance — Reddish to brownish-red in colour. Slightly opaque. May gradually crystallise into a compact structure with fine crystals.
Scent — Medium to strong intensity; notes of cherry stones, burnt cherries, St Lucie cherry blossom.
Taste and aroma — Sweet to very sweet, mild to medium acidity and mild to medium bitterness. Persistence of the bitter taste is medium. Medium to very persistent, very intense aroma; notes of bitter almonds, burnt cherries, cherry syrup, medicines. | | | | |
| — | Pollen characteristics
St Lucie cherry pollen (Prunus mahaleb): ≥ 7 %
Pollen from the following plants is frequently present: other fruit trees (Prunus sp.), maple (Acer sp.), horse chestnut (Aesculus hippocastanum), sweet chestnut (Castanea sativa), purple smoke bush (Cotinus coggygria), southern European flowering ash (Fraxinus ornus). | | | | |

| — | Wild cherry honey
—
Organoleptic characteristics
Appearance — Medium amber to orange-red in colour. The honey is slightly opaque. Crystallises quite quickly into fine crystals.
Scent — Medium intensity; notes of cherry blossom, almonds or cherry stones.
Taste and aroma — Sweet to very sweet and mild to medium acidity. Aroma of medium intensity and medium persistence; notes of mature cherry, cherry blossom and almonds.
Electrical conductivity < 0,8 mS/cm. —
Pollen characteristics
Wild cherry pollen (Prunus avium): ≥ 5 %
Pollen from the following plants is frequently present: maple (Acer sp.), sweet chestnut (Castanea sativa), purple smoke bush (Cotinus coggygria), southern European flowering ash (Fraxinus ornus). | — | Organoleptic characteristics
Appearance — Medium amber to orange-red in colour. The honey is slightly opaque. Crystallises quite quickly into fine crystals.
Scent — Medium intensity; notes of cherry blossom, almonds or cherry stones.
Taste and aroma — Sweet to very sweet and mild to medium acidity. Aroma of medium intensity and medium persistence; notes of mature cherry, cherry blossom and almonds.
Electrical conductivity < 0,8 mS/cm. | — | Pollen characteristics
Wild cherry pollen (Prunus avium): ≥ 5 %
Pollen from the following plants is frequently present: maple (Acer sp.), sweet chestnut (Castanea sativa), purple smoke bush (Cotinus coggygria), southern European flowering ash (Fraxinus ornus). |
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| — | Organoleptic characteristics
Appearance — Medium amber to orange-red in colour. The honey is slightly opaque. Crystallises quite quickly into fine crystals.
Scent — Medium intensity; notes of cherry blossom, almonds or cherry stones.
Taste and aroma — Sweet to very sweet and mild to medium acidity. Aroma of medium intensity and medium persistence; notes of mature cherry, cherry blossom and almonds.
Electrical conductivity < 0,8 mS/cm. | | | | |
| — | Pollen characteristics
Wild cherry pollen (Prunus avium): ≥ 5 %
Pollen from the following plants is frequently present: maple (Acer sp.), sweet chestnut (Castanea sativa), purple smoke bush (Cotinus coggygria), southern European flowering ash (Fraxinus ornus). | | | | |

| — | Winter savoury honey
—
Organoleptic characteristics
Appearance — Light amber in colour with green sheen. Rapidly crystallises into fine crystals of soft consistency.
Scent — Medium intensity; notes of dried flowers, aromatic herbs.
Taste and aroma — Medium sweet with mild to medium bitterness. Medium to very persistent aroma of medium to strong intensity; pollen, coffee and dried herbs. —
Pollen characteristics
Winter savoury (Satureja montana): ≥ 3 %.
Pollen from the following plants is frequently present: lime (Tilia sp.), sweet chestnut (Castanea sativa), ivy (Hedera helix). | — | Organoleptic characteristics
Appearance — Light amber in colour with green sheen. Rapidly crystallises into fine crystals of soft consistency.
Scent — Medium intensity; notes of dried flowers, aromatic herbs.
Taste and aroma — Medium sweet with mild to medium bitterness. Medium to very persistent aroma of medium to strong intensity; pollen, coffee and dried herbs. | — | Pollen characteristics
Winter savoury (Satureja montana): ≥ 3 %.
Pollen from the following plants is frequently present: lime (Tilia sp.), sweet chestnut (Castanea sativa), ivy (Hedera helix). |
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| — | Organoleptic characteristics
Appearance — Light amber in colour with green sheen. Rapidly crystallises into fine crystals of soft consistency.
Scent — Medium intensity; notes of dried flowers, aromatic herbs.
Taste and aroma — Medium sweet with mild to medium bitterness. Medium to very persistent aroma of medium to strong intensity; pollen, coffee and dried herbs. | | | | |
| — | Pollen characteristics
Winter savoury (Satureja montana): ≥ 3 %.
Pollen from the following plants is frequently present: lime (Tilia sp.), sweet chestnut (Castanea sativa), ivy (Hedera helix). | | | | |

‘Kraški med’ must also comply with the following parameters:

| — | maximum water content of 18 %, |
| - | ------------------------------ |

| — | HMF of no more than 15 mg/kg at filling, |
| - | ---------------------------------------- |

| — | total fructose and glucose content must be at least 45 g/100 g of honey. |
| - | ------------------------------------------------------------------------ |

4.3.   Geographical area:

Only honey produced within the broader Karst (Kras) foraging area in Slovenia can be labelled with the protected designation of origin: ‘Kraški med’. The boundary of this area runs from Opatje Selo to the Slovenian border with Italy and then along that border to Socerb. From there it runs along the Kraški Rob ridge to the village of Rakitovec and to the Slovenian border with Croatia, then along that border to the village of Golac. It turns from Golac towards the villages of Hrušica, then Huje, past Ostrožno Brdo to the village of Buje, then on to the villages of Volče, Laže, and Lozice, and from there along the northern slopes of Persunca hill to the hamlet of Trebižani. It then follows the valley of the Branica stream to the hamlet of Čipnje, from there to the village of Lukovec, then past the villages of Škrbina, Lipa and Kostanjevica na Krasu and back to Opatje Selo.

All these settlements lie within the defined geographical area.

4.4.   Proof of origin:

All beekeepers who produce ‘Kraški med’ have their beehives within the geographical area during the time of nectar flow.

Oversight of the origin of ‘Kraški med’ takes place in several stages and is carried out by beekeepers, inspectors and an independent certification body.

To establish traceability of the honey, beekeepers must keep a daily record of bee foraging with information on the foraging location, number of bee colonies, extraction date, quantity and type of honey produced, and quantity of ‘Kraški med’ produced. Beekeepers also keep records of bee health protection measures and honey analysis results.

The Čebelarsko Društvo Sežana (Sežana Beekeeping Association) keeps a register of every beekeeper that produces ‘Kraški med’ (beehive location, number of bee colonies, foraging time, feeding records, quantity of honey produced). The Čebelarsko Društvo Sežana also keeps a register of numbered labels for ‘Kraški med’, which are issued to beekeepers who have received a certificate to prove they meet specification conditions, regardless of membership in the association. There is no discrimination against beekeepers who are not members of the association.

Inspectors (specially trained personnel who have been awarded a licence) must carry out an inspection of any beekeeper wishing to use the name ‘Kraški med’ in order to ensure that beekeeping, honey production and honey bottling and storage are carried out appropriately. If the honey meets the requirements, the inspector grants the beekeeper approval for the requested number of ‘Kraški med’ labels, depending on the amount of honey declared. Inspectors must keep records of the compliance of beekeepers’ apicultural practices and of field analyses of honey.

4.5.   Method of production:

The location of beehives must be within the geographical area defined in Point 4.3.

Honey production must be in accordance with good beekeeping practice, which is prescribed in the Guidelines on Good Hygiene Practice in Beekeeping based on the principles of the HACCP system of the Slovenian Beekeepers’ Association (ČZS), which ensure production of high quality ‘Kraški med’.

In the winter bees may be fed with sugar or ‘sugar cake’. The bees are not fed immediately before or during foraging. Treatment with chemical agents is not permitting during bee foraging. Bees are not offered any food with medication supplements or agents for suppressing bee pests. Only honey produced by bees in the hive is extracted. Honey is never extracted from comb which still contains brood. During the foraging period, beekeepers check the quantity of mature honey in the hives that is suitable for extraction. Honey cannot be filtered through a sieve with holes of a diameter less than 0,2 mm. The extracted honey is stored in a receptacle on which the batch, date, location, quantity and type of honey is indicated. The drying of honey is prohibited. Crystallised honey may be liquefied by heating, but to a maximum of 40 °C at the contact point of the heating element and honey. Liquefying honey by means of microwave heating is not permitted.

‘Kraški med’ may be bottled in various forms of packaging. Immediately after bottling, the lid and jar are fastened together with a sealing label in such a way that the jar cannot be opened without breaking the sealing label.

4.6.   Link with geographical area:

The quality and typical organoleptic characteristics of ‘Kraški med’ are an expression of various factors — the specific geoclimatic conditions and phyto-geographical characteristics of the Karst, the beekeeping traditions and the diligence and knowledge of the beekeepers.

Geological characteristics

The entire geographical area is a hilly, undulating limestone plateau with a classic karstic topography. Typical karstic features are found on the surface (karstic poljes, sinkholes, uvalas, swallow holes) and underground (karstic caves, stalactites, flowstone). The geographical area is also characterised by the famous red Karst soil known as terra rossa. A range of environmental factors (erosion, soil loss into hollow interior) means there is relatively little soil on the surface, which is dominated by rocky terrain.

Climate

On the Karst, the mild Mediterranean climate meets cold continental air flowing from the north-east. The wind is famous and is known as the Bora, one of the most characteristic weather phenomena of the region. It is a dry, cold and gusty north-easterly wind that occurs when continental air blows towards the sea. It occurs throughout the year, but is particularly frequent in the winter, when it also causes a drop in the temperature and removes the soil. The Karst is characterised by very changeable weather, especially in the winter. The proximity of the sea means that, in the midst of winter, there is often a sharp rise in the temperature after days of icy Bora winds. There are no dry months as such, but the permeable karstic soil can lead to drought.

Vegetation

The flora that has developed in this geographical area has adapted to its specific geological and climatic conditions. Human intervention in the environment has also had considerable impact. The Karst was covered in great oak woods in ancient times, which were virtually completely destroyed through the use of timber and burning to produce arable land and pasture. As a result of logging and the abandoning of pasture, the area soon started to become covered with dry karstic grassland in the middle of the past century. Karstic pastures and meadows with an exceptional flora came into being. The Karst is one of the areas of Slovenia with the richest plant life, as almost half of the Slovenian flora thrive there. In addition to several endangered and rare species, many typical sub-Mediterranean species of plant thrive in the Karst.

The dry grasslands are characterised by both the high density and great variety of plants. More than 100 species of plant can be found in one meadow. The plant species concerned are typical of the Karst, and many of them are endemic. The dry karstic grassland is in bloom from early spring to late summer. The wide variety of plants in the vegetation cover is further enriched by numerous sinkholes, which are a sui generis environment, since they have a specific local climate that is unaffected by the surrounding environment and that determines the type of vegetation.

In woodland and on dry karstic grassland and upland semi-dry or dry meadows that are mown once a year typical forest trees and bushes predominate, including large-leaved lime (Tilia grandifolia), hop hornbeam (Ostrya carpinifolia), oak, black pine, sweet chestnut (Castanea sativa), wild cherry, St Lucie cherry (Prunus mahaleb), acacia and purple smoke bush.

Another typical feature of the region is the wide variety of grasses, legumes and herbs. The herbs, of which there are more than 35 species, include a high proportion of winter savory.

Human factors

Beekeeping traditions go back a very long time in the Karst. Some records remain that were kept by the headmaster Janko Vodopivec, who kept bees in the Karst from 1892 to 1937. A turning point in the progressive development of beekeeping in the Karst came in 1910, when local beekeepers came together in an association. The work of such associations had a positive impact on the development of more modern beekeeping in hives with removable combs.

The varied flora of this geographical area and its lengthy beekeeping tradition have contributed to the development of a wealth of beekeeping experience, knowledge and skill, linked to the optimal use of foraging conditions by placing hives in specific sites whose vegetation makes it possible to produce various types of high quality ‘Kraški med’. Given the climatic conditions ‘Kraški med’ is dry and mature and rich in minerals. The rich flora and dry climate are expressed in the honey’s full and pronounced aroma, which makes a decisive contribution to the distinctness of ‘Kraški med’.

4.7.   Inspection body:

| Name: | Bureau Veritas, d.o.o. |
| ----------------- | ------------------------------------------ |
| Address: | Linhartova 49a SI-1000 Ljubljana SLOVENIJA |
| Linhartova 49a | |
| SI-1000 Ljubljana | |
| SLOVENIJA | |
| Tel. | +386 14757670 |
| Fax | +386 14747602 |
| E-mail: | info@bureauveritas.si |

4.8.   Labelling:

Honey that meets the conditions in the specification for ‘Kraški med’ must be labelled with the name ‘Kraški med’ and the logo (reproduced below), the type of honey, the indication ‘zaščitena označba porekla’ (Protected Designation of Origin), the corresponding Community mark, the national quality symbol, the producer’s name, the batch number and the indication ‘proizvedeno v Sloveniji’ (Made in Slovenia).

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( 1 )  OJ L 93, 31.3.2006, p. 12.

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