# C_2012372EN.01000901.xml

| 1.12.2012 | EN | Official Journal of the European Union | C 372/9 |
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1.12.2012

EN

Official Journal of the European Union

C 372/9

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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 372/13

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.

1

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘PLÁTANO DE CANARIAS’

‘PLÁTANO DE CANARIAS’

EC No: ES-PGI-0005-0867-11.03.2011

EC No: ES-PGI-0005-0867-11.03.2011

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name:

Name

‘Plátano de Canarias’

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 1.6. | Fruit, vegetables, cereals, fresh or processed |
| --- | --- |

Class 1.6.

Fruit, vegetables, cereals, fresh or processed

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

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

The Protected Geographical Indication (PGI) ‘Plátano de Canarias’ covers bananas of the Cavendish variety of the species Musa acuminata Colla (AAA), grown in the Canary Islands to be eaten fresh after they have been selected and packed.

Musa acuminata

The colour of the skin varies from green when they are harvested to bright yellow when eaten, while the pulp ranges from shades of marble white through cream to yellow.

However, is it the brown flecks on the skin that have become an identifying feature and one of the ways consumers recognise ‘Plátano de Canarias’.

The enzymes polyphenol oxidase and peroxidase are highly active in ‘Plátano de Canarias’, acting as catalysts in oxidation that lead to browning of the skin. This characteristic becomes apparent as the bananas ripen, with brown flecks appearing on the skin, or greater susceptibility to bruising. The brown flecks on the skin are the distinguishing feature of ‘Plátano de Canarias’, ‘famous for its flecks’.

‘Plátano de Canarias’ is oblong shaped with a pronounced curve, becoming narrower where it joins the stem.

Grading, which is mandatory, is on the basis of length and thickness of the fruit, the minimum values being 14 cm and 27 mm respectively.

The most important chemical properties of ‘Plátano de Canarias’ are as follows:

| — | Starch ranging from 5 to 8. |
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Starch ranging from 5 to 8.

| — | Total sugars higher than 10 with predominance of sucrose. |
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Total sugars higher than 10 with predominance of sucrose.

Both the starch content and total sugar content are expressed in grams per 100 grams of ripe pulp.

The low starch content and high total sugar content are distinguishing features of the product.

The main distinguishing characteristics of ‘Plátano de Canarias’ are summarised below:

| — | Intense, sweet taste owing to the high sugar and low starch contents. |
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Intense, sweet taste owing to the high sugar and low starch contents.

| — | Intense banana flavour (impacto plátano) resulting from the high isoamyl acetate and hexyl butanoate contents:
  It is 3-methylbutyl acetate or isoamyl acetate that gives the product its characteristic, intense flavour (impacto a plátano). According to the studies available, the concentration of this compound is manifestly higher in ‘Plátano de Canarias’ than in bananas grown elsewhere. Likewise, ‘Plátano de Canarias’ contains other compounds that are linked with the typical banana flavour, such as hexyl butanoate. However this compound is imperceptible in bananas from elsewhere. |
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Intense banana flavour (impacto plátano) resulting from the high isoamyl acetate and hexyl butanoate contents:

It is 3-methylbutyl acetate or isoamyl acetate that gives the product its characteristic, intense flavour (impacto a plátano). According to the studies available, the concentration of this compound is manifestly higher in ‘Plátano de Canarias’ than in bananas grown elsewhere. Likewise, ‘Plátano de Canarias’ contains other compounds that are linked with the typical banana flavour, such as hexyl butanoate. However this compound is imperceptible in bananas from elsewhere.

| — | Typical dark flecks on the banana skin owing to high levels of activity of the enzymes polyphenol oxidase and peroxidase, which act as catalysts in oxidation reactions that cause browning. |
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Typical dark flecks on the banana skin owing to high levels of activity of the enzymes polyphenol oxidase and peroxidase, which act as catalysts in oxidation reactions that cause browning.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only)

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3.4.   Feed (for products of animal origin only):

Feed (for products of animal origin only)

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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

‘Plátano de Canarias’ must be grown within the defined geographical area.

However, bananas covered by the ‘Plátano de Canarias’ PGI may be ripened and packaged outside the defined geographical area.

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

Specific rules concerning slicing, grating, packaging, etc.

There are no specific rules for ‘Plátano de Canarias’.

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling

The ‘Plátano de Canarias’ PGI name and logo must be clearly printed on the packaging, together with the European Union logo, and any other information generally required under the legislation in force.

The ‘Plátano de Canarias’ PGI logo is as follows:

Image

| — | Pantone 295 (blue), for the background. |
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Pantone 295 (blue), for the background.

| — | Pantone 347 (green) for the banana leaves and the outline of the banana. |
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Pantone 347 (green) for the banana leaves and the outline of the banana.

| — | Pantone 109 (yellow) for the banana. |
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Pantone 109 (yellow) for the banana.

4.   Concise definition of the geographical area:

Concise definition of the geographical area

The geographical area of production of the bananas covered by ‘Plátano de Canarias’ PGI is the archipelago of the Canary Islands and it comprises all agricultural land situated below 500 metres above sea level.

5.   Link with the geographical area:

Link with the geographical area

5.1.   Specificity of the geographical area:

Specificity of the geographical area

The Canary Islands archipelago is situated off the northwest coast of Africa, between 27° 37′ and 29° 25′ north. This location combined with the trade winds and the cool Canary current result in a climate classified as humid subtropical, with mild temperatures and low rainfall.

The average temperatures are fairly uniform throughout the year. On the coast, the average is around 20 °C, but at higher altitudes temperatures drop significantly and the daily fluctuation increases.

The mild temperatures and wet winds that blow over the islands are a decisive factor in the slow development of the plant and longer ripening time, and have a considerable impact on the distinguishing characteristics of ‘Plátano de Canarias’.

5.2.   Specificity of the product:

Specificity of the product

‘Plátano de Canarias’ PGI bananas are oblong in shape, with a pronounced curve, a minimum length of 14 cm, a minimum thickness of 27 mm, an intense, sweet taste and brown flecks on the skin.

These flecks are the identifying feature and main characteristic whereby consumers recognise ‘Plátano de Canarias’.

Technically, the flecks on the skin are caused by the activity of certain specific enzymes, especially polyphenol oxidase and peroxidase.

In the supporting study that accompanies the ‘Plátano de Canarias’ PGI application, the data for these parameters for ‘Plátano de Canarias’ is compared to that for bananas grown elsewhere, and it is clear that the values for peroxidase and polyphenol oxidase activity in ‘Plátano de Canarias’ are much higher than in bananas grown elsewhere and this is why ‘Plátano de Canarias’ have many more flecks than other bananas, to the extent that they have become a distinguishing feature.

The same study examines the specificity of the product from a nutritional point of view, and comprehensive analysis of nutrients in ‘Plátano de Canarias’ and bananas grown in other parts of the world have revealed significant differences: ‘Plátano de Canarias’ contains less starch and more soluble sugars, which increases its sweetness. It also has more potassium and phosphorus and less sodium and calcium than bananas grown elsewhere. These important differences confirm the fact that ‘Plátano de Canarias’ is a different product compared to bananas grown in other parts of the world. (Forster et al. 2002)

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)

The grounds for applying for registration of ‘Plátano de Canarias’ as a Protected Geographical Indication are the quality, reputation and renown of the name. Nevertheless, the typical ‘Plátano de Canarias’ came about through a combination of historical, natural and human factors.

The Canary Islands archipelago is situated off the northwest coast of Africa, at a latitude of between 27° 37′ and 29° 25′ north. The location has a decisive effect on the characteristics of the climate, which is classified as humid subtropical, with mild temperatures and low rainfall.

The situation of the Canary Islands in the Atlantic Ocean, in the centre of the subtropical band and to the west of the African continent, gives them specific climatic characteristics. The climate of the area where the archipelago is located results from the interaction of two sets of factors operating independently of one another. On the one hand, subtropical atmospheric dynamics, and on the other the fact that most of the islands have a sharp relief, are bathed in a cool ocean current and situated near a continental land mass.

The Canary Islands are on the geographical limit for banana growing and at the climatological limit, as the plant needs a warm temperature of 25-27 °C. At 16 °C the plant is affected and below 14 °C it stops growing.

The banana tree cycle is defined by the accumulation of degree-days above 14 °C, and this is why the mild temperatures of the Canary Islands and the wet winds that blow over the archipelago are a decisive factor in the slow development of the plant in comparison with banana crops in the tropics.

The longer growing time and longer ripening period (up to three more months on the plant) determine the distinguishing characteristics of ‘Plátano de Canarias’, low starch and high sugar content, with a predominance of sucrose.

These conditions also determine the enzyme activity, with high levels of catalytic activity that causes the fruit to brown. Brown flecks appear on the skin, which are the distinguishing sign of ‘Plátano de Canarias’, ‘famous for its flecks’.

The characteristics of the fruit are strongly influenced by environmental factors such as light, temperature, water, soil, relative humidity, wind, etc. All these variables affect the physiological development of the plant, giving it the specific characteristics described above.

The geographical location of the Canary Islands in relation to the mainland market means that transportation time is very short, compared to that for bananas from other parts of the world, which means that the fruit can be cut or harvested at a more advanced stage of ripeness and therefore with better organoleptic characteristics and that a better quality product reaches the consumer.

The reputation and renown of ‘Plátano de Canarias’ has been vouched for by many historical references in the press, literature, etc.. Some examples from the press are set out below:

| | La Vanguardia newspaper, Tuesday 25 May 1921, page 11
  ‘... asks the Government to bring its influence to bear on the German authorities, so that they will authorise imports of Plátano de Canarias into Germany, which were prohibited months ago ...’. |
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La Vanguardia newspaper, Tuesday 25 May 1921, page 11

‘... asks the Government to bring its influence to bear on the German authorities, so that they will authorise imports of Plátano de Canarias into Germany, which were prohibited months ago ...’.

| | La Vanguardia newspaper, Tuesday 24 June 1930, page 32

  ‘Mr Matos, who understands how important banana production is to the Canary Islands, promised to ensure that his Ministry would do all it could to support this endeavour’. |
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La Vanguardia newspaper, Tuesday 24 June 1930, page 32

‘Mr Matos, who understands how important banana production is to the Canary Islands, promised to ensure that his Ministry would do all it could to support this endeavour’.

| | La Vanguardia newspaper, Saturday 21 November 1970, page 8

  ‘The Plátano de Canarias promotion campaigns are starting again’. |
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La Vanguardia newspaper, Saturday 21 November 1970, page 8

‘The Plátano de Canarias promotion campaigns are starting again’.

Another example of the reputation and renown of ‘Plátano de Canarias’ are the conclusions drawn from the ‘Estudio del Mercado del Plátano en España y Portugal’ (study of the banana market in Spain and Portugal) carried out by the Ministry of Agriculture, Fisheries and Food in 2002, where it was concluded that it can be categorically stated that an absolute majority of consumers, regardless of sex, age, social class and place of residence, like bananas, which they spontaneously and immediately associate with the Canary Islands.

Publication reference of the specification:

Publication reference of the specification

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

http://www.gobiernodecanarias.org/boc/2011/025/005.html

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

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