# C_2012353EN.01001401.xml

| 17.11.2012 | EN | Official Journal of the European Union | C 353/14 |
| --- | --- | --- | --- |

17.11.2012

EN

Official Journal of the European Union

C 353/14

---

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 353/08

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 from the date of this publication.

1

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘TRAVIA DA BEIRA BAIXA’

‘TRAVIA DA BEIRA BAIXA’

EC No: PT-PDO-0005-0848-10.01.2011

EC No: PT-PDO-0005-0848-10.01.2011

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name:

Name:

‘Travia da Beira Baixa’

2.   Member State or Third Country:

Member State or Third Country:

Portugal

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff:

3.1.   Product type:

Product type:

| Class 1.4 — | Other products of animal origin (milk products) |
| --- | --- |

Class 1.4 —

Other products of animal origin (milk products)

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

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

Travia da Beira Baixa is produced through the precipitation or coagulation, by heating, of the lacto albumin and lacto globulin in the serum obtained as a by-product of the manufacturing of Queijos da Beira Baixa (Queijo de Castelo Branco PDO, Queijo Amarelo da Beira Baixa PDO, Queijo Picante da Beira Baixa PDO). It is presented as a fresh, unfermented product, with a soft consistency, more or less like a paste, which is a result of incorporating some of the serum.

(a)   Chemical characteristics

Chemical characteristics

It is a product of heterogeneous composition in that it results from the milk of two species of ruminants, ovine and caprine, and from different types of cheeses with different manufacturing processes. The following composition is given as a reference:

| | Moisture: 70 % to 80 % |
| --- | --- |

Moisture: 70 % to 80 %

| | Total fat — 5 g to 9 g/100 g of product |
| --- | --- |

Total fat — 5 g to 9 g/100 g of product

| | Total protein — 4 g to 7 g/100 g of product |
| --- | --- |

Total protein — 4 g to 7 g/100 g of product

| | Ash — 0,6 g to 1,4 g/100 g of product |
| --- | --- |

Ash — 0,6 g to 1,4 g/100 g of product

(b)   Physical characteristics

Physical characteristics

Shape: Travia da Beira Baixa does not have a particular shape. Given its paste-like consistency, it assumes the shape of the container which holds it.

Texture: The product is presented as a mass with a soft consistency, not well mixed, grainy and white in colour.

Flavour and aroma: The product has a sweet, milky taste and a pleasant bouquet, melting easily in the mouth.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

Travia da Beira Baixa is produced from the serum obtained as a by-product of the production of Queijos da Beira Baixa, to which potable water and raw sheep's or goat's milk are added.

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

Feed (for products of animal origin only):

The permitted production system is traditional extensive grazing. The basis of the feed is thus natural forage or forage improved with pasture species adapted to the soil and climate characteristics of the region, supplemented with hay and straw in periods of scarcity.

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:

Travia da Beira Baixa is a complementary product obtained from the production of Queijos da Beira Baixa PDO. As the raw material is extremely perishable from the microbiological point of view, and very fragile, it must be processed and packaged immediately after production. This presupposes that the entire production process for Travia da Beira Baixa, as well as its packaging, takes place using the same production facilities as for Queijos da Beira Baixa PDO, and thus in the same geographical area. Otherwise, a series of different handling operations would result in a deterioration in quality and authenticity that would be detrimental to the interests of producers and consumers.

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

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

Although Travia da Beira Baixa is produced at high temperatures, its high protein, lactose and water content cause an increase in micro-organisms during post-production handling. Such qualitative and quantitative alterations in the microflora result in changes in the product's physical and chemical properties which drastically influence its acceptance by the final consumer.

For this reason, the materials used for packaging Travia da Beira Baixa or that come into contact with it must be innocuous and inert as regards their content. Vacuum packaging is permitted as well as any other form of packaging that has been demonstrated to guarantee the necessary conditions for preserving the product and its overall quality.

3.7.   Specific rules on labelling:

Specific rules on labelling:

In addition to meeting all the legal requirements and the specific product logo requirements, and

Image

in line with the specific way in which Travia de Baixa is marketed and labelled, there are the following components:

| — | The name or trade name and address of the producer, |
| --- | --- |

—

The name or trade name and address of the producer,

| — | The public health marking, |
| --- | --- |

—

The public health marking,

| — | Certification marking, |
| --- | --- |

—

Certification marking,

| — | The EU logo. |
| --- | --- |

—

The EU logo.

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

The geographical area of production of the raw materials, processing and packaging is, as for the geographical area of production of Queijos de Beira Baixa, the municipalities (concelhos) of Belmonte, Castelo Branco, Fundão, Idanha-a-Nova, Mação, Oleiros, Penamacor, Proença-a-Nova, Sertã, Vila de Rei, Vila Velha de Ródão and the parishes (freguesias) of Aldeia de São Francisco, Aldeia do Souto, Barco, Boidobra, Casegas, Conceição, Covilhã, Dominguiso, Ferro, Orjais, Ourondo, Peraboa, Peso, Santa Maria, São Jorge da Beira, São Martinho, São Pedro, Sobral de São Miguel, Teixoso, Tortosendo, Vale Formoso and Vales do Rio of the municipality of Covilhã.

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

The traditional extensive grazing systems characteristic of the region are closely connected with the predominant climate and soils, as these heavily influence the development of fodder species. The climate of the region is characterised by high annual mean temperatures, long, hot, dry summers and moderate winters, with relatively low total average precipitation and occasional frost. Dryness is a dominant feature, diminishing from south to north or from east to west.

The natural pastures produced by sandy soil are constituted by grasses with greater tillering range and capacity (Agrostias, Poa, etc.) and annual legumes of greater grazing value (Ornitopus, T. Cherleri, T. Arvense, etc.). The local pastures on loose soils of granite origin, composed of slow-growing annual grasses (Vulpia, Periballia) and some low-energy legumes (Trifolium angustifolium and T. Stellatum), are of poor quality and unproductive. On soils of slate origin with good water retention capacity, reasonable quality pastures are found where annual grasses — frequently perennials (Lolium spp.) — predominate. Legumes are generally of good grazing value (Tifolium spp. and Ornithopus).

Agrostias

Poa

Ornitopus, T. Cherleri, T. Arvense

Vulpia, Periballia

Trifolium angustifolium

T. Stellatum

Lolium

Tifolium

Ornithopus

5.2.   Specificity of the product:

Specificity of the product:

The specificity of the product and its characteristics stems from the origin of the raw materials and the production method. Travia da Beira Baixa is made from the serum obtained as a by-product of the manufacture of Queijos da Beira Baixa. The serum is strained to remove the remains of the curd and water is added if salt forms in the milk. The serum is then heated to temperatures varying between 80 °C and 90 °C and is maintained in constant slow movement until coagulation commences, as evidenced by the appearance of flakes which, owing to their low density, float to the surface. The temperature is reduced and movement is interrupted until just before boiling — this operation takes between 15 and 30 minutes. To obtain a larger quantity and thicker mass, a small amount of sheep's or goat's milk is usually added just before boiling. Using a ladle, the mass is then removed from the recipient in which coagulation took place and placed in containers, which are then turned, and some serum incorporated, in order to obtain the more or less paste-like consistency.

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):

Sheep's and goat's milk intended for the production of Queijos da Beira Baixa, from which the raw materials are obtained for the production of Travia da Beira Baixa, may come only from livestock farms located in the geographical area of production. The production system is traditional extensive grazing based on low stocking density — the animals spend most of the day grazing and in the evening are brought back to the stable, where they are milked and spend the night, at least during winter.

The basis of the feed is thus natural fodder or fodder improved with pasture species adapted to the soil and climate characteristics of the region. The cultivation of fodder plants for the production of hay and the use of second-cut hay for pasturing continues to be a common practice throughout the region. Consequently, the milk produced by the sheep and goats that graze in the region has particular characteristics which, combined with the techniques and know-how relating to the production and packaging processes, enable the production of specific products recognised by consumers, who refer to them by the name of the region of origin.

Publication reference of the specification:

Publication reference of the specification:

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

http://www.gpp.pt/valor/ce_travia_bb.pdf

---

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

1

---