# C_2023163EN.01002101.xml

| 8.5.2023 | EN | Official Journal of the European Union | C 163/21 |
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8.5.2023

EN

Official Journal of the European Union

C 163/21

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Publication of an application for approval of an amendment, which is not minor, to a product specification 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

(2023/C 163/12)

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) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF A NON-MINOR AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Asparago di Cantello’

EU No: PGI-IT-01267-AM01 – 23.3.2021

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

ASSOCIAZIONE PER LA PRODUZIONE DELL’ASPARAGO DI CANTELLO E PER IL SUO RICONOSCIMENTO IGP (Association for the production and PGI recognition of ‘Asparago di Cantello’)

Address: Via Turconi, 6 – 21050 Cantello (VA), Italy

Tel. +39 3462273144

Email and certified email address: lepianelle.agri@gmail.com, lepianelle@pec.agritel.it

The association is made up of producers who have requested and obtained PGI recognition and who are subject to monitoring by the inspection body.

2.   Member State or Third Country

Italy

3.   Heading in the product specification affected by the amendment(s)

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of the product |
| --- | --- |

☒

Description of the product

| ☐ | Geographical area |
| --- | --- |

☐

Geographical area

| ☐ | Proof of origin |
| --- | --- |

☐

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☐ | Other [to be specified] |
| --- | --- |

☐

Other [to be specified]

4.   Type of amendment(s)

| ☒ | Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☒

Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

| ☐ | Amendment to product specification of registered PDO or PGI for which a single document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☐

Amendment to product specification of registered PDO or PGI for which a single document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Article 2 Characteristics of the product

| 2.1. | Cultivars
  The cultivars used for the production of ‘Asparago di Cantello’ are Precoce d’Argenteuil and derived hybrids.
  New wording: (Point 2.1 of the single document and point 3.2 of the product specification have been amended.) |
| --- | --- |

2.1.

The cultivars used for the production of ‘Asparago di Cantello’ are Precoce d’Argenteuil and derived hybrids.

New wording: (Point 2.1 of the single document and point 3.2 of the product specification have been amended.)

| 2.1. | Cultivars
  The cultivars used for the production of ‘Asparago di Cantello’ are Precoce d’Argenteuil and its derived hybrids and other asparagus cultivars, such as Grolim, Zeno, Cumulus, Vitalim, Giove, Vittorio, Eros, Franco, Fruhlim, Magnus, Herkolim and Terralim, that are suited to the production of white asparagus with the characteristics set out in the product specification.
  Reason:

  For the production of ‘Asparago di Cantello’ it is permitted to use other asparagus cultivars that nurseries make available on the market on a regular basis and which the growers, based on experience, consider suitable for their growing traditions and for developing the morphological and organoleptic characteristics set out in the product specification. The growers diversify their choice of cultivars to be able to better plan the harvest and extend the harvesting period, which increases the crop’s economic viability. Also, they choose improved cultivars that are better able to resist adverse weather conditions, thus reducing the use of plant protection products, which ultimately makes the product healthier. The main condition, however, is that the specification’s requirements regarding the characteristics of the product – which have earned it its reputation over the years – must be met to ensure that it passes the relevant checks. Along with tradition, there have been constant improvements in the production process as growing techniques have developed and improved cultivars, derived from those traditionally used, have become available. When planting new asparagus plots, the growers will choose the cultivars which, in their experience, are best adapted to the soil and climate conditions and best suited to bringing out the characteristics that distinguish ‘Asparago di Cantello’. |
| --- | --- |

2.1.

The cultivars used for the production of ‘Asparago di Cantello’ are Precoce d’Argenteuil and its derived hybrids and other asparagus cultivars, such as Grolim, Zeno, Cumulus, Vitalim, Giove, Vittorio, Eros, Franco, Fruhlim, Magnus, Herkolim and Terralim, that are suited to the production of white asparagus with the characteristics set out in the product specification.

Reason:

For the production of ‘Asparago di Cantello’ it is permitted to use other asparagus cultivars that nurseries make available on the market on a regular basis and which the growers, based on experience, consider suitable for their growing traditions and for developing the morphological and organoleptic characteristics set out in the product specification. The growers diversify their choice of cultivars to be able to better plan the harvest and extend the harvesting period, which increases the crop’s economic viability. Also, they choose improved cultivars that are better able to resist adverse weather conditions, thus reducing the use of plant protection products, which ultimately makes the product healthier. The main condition, however, is that the specification’s requirements regarding the characteristics of the product – which have earned it its reputation over the years – must be met to ensure that it passes the relevant checks. Along with tradition, there have been constant improvements in the production process as growing techniques have developed and improved cultivars, derived from those traditionally used, have become available. When planting new asparagus plots, the growers will choose the cultivars which, in their experience, are best adapted to the soil and climate conditions and best suited to bringing out the characteristics that distinguish ‘Asparago di Cantello’.

| 2.2. | Characteristics of the product
  Morphological characteristics
  ‘Asparago di Cantello’, which must not exceed 22 cm in length, is classified into two quality classes based on the diameter of the shoot (measured at the middle):






  — | Extra: diameter of the shoot between 21 and 25 mm. |
| --- | --- | --- |

2.2.

Morphological characteristics

‘Asparago di Cantello’, which must not exceed 22 cm in length, is classified into two quality classes based on the diameter of the shoot (measured at the middle):

—

Extra: diameter of the shoot between 21 and 25 mm.

| — | Class I: diameter of the shoot between 13 and 20 mm. |
| --- | --- |

—

Class I: diameter of the shoot between 13 and 20 mm.

In each individual pack within the above classes there is a 10 % margin of tolerance, in terms of weight, for shoots not meeting the required size.

Organoleptic and chemical-physical characteristics

The organoleptic analysis produced the following results:

Aroma: intense but delicate overall, with no foreign odours;

Taste: sweet, intense, with a slightly bitter aftertaste; Asparagus aroma: medium to strong.

New wording: (Point 2.2 of the single document and point 3.2 of the product specification have been amended.)

| 2. | Characteristics of the product
  Morphological characteristics
  ‘Asparago di Cantello’, which must not exceed 22 cm in length, is classified into the following three UNECE quality classes based on the diameter of the shoot:






  — | Extra: (minimum diameter: 12 mm and above) |
| --- | --- | --- |

2.

Morphological characteristics

‘Asparago di Cantello’, which must not exceed 22 cm in length, is classified into the following three UNECE quality classes based on the diameter of the shoot:

—

Extra: (minimum diameter: 12 mm and above)

| — | Class I: (minimum diameter: 10 mm) |
| --- | --- |

—

Class I: (minimum diameter: 10 mm)

| — | Class II: (minimum diameter: 8 mm). |
| --- | --- |

—

Class II: (minimum diameter: 8 mm).

In each individual pack within the same class there is a margin of tolerance, in terms of weight, of 10 % for Class I and Class II and 5 % for Extra for shoots not meeting the required size.

Organoleptic and chemical-physical characteristics

The organoleptic analysis produced the following results:

| — | Aroma: intense but delicate overall, with no foreign odours; |
| --- | --- |

—

Aroma: intense but delicate overall, with no foreign odours;

| — | Taste: sweet, intense, with a slightly bitter aftertaste; Asparagus aroma: medium to strong. |
| --- | --- |

—

Taste: sweet, intense, with a slightly bitter aftertaste; Asparagus aroma: medium to strong.

| — | Texture: from the tip to the centre it is fleshy, juicy and tender; the remaining part down to the base is fibrous. |
| --- | --- |

—

Texture: from the tip to the centre it is fleshy, juicy and tender; the remaining part down to the base is fibrous.

New wording:‘Shoots that meet the organoleptic and trading requirements laid down in the product specification other than those concerning size and length, and which therefore do not comply with the UNECE classification referred to in the specification, may be used for processing.’

Reason:

The classification of shoots is amended to bring it into line with UNECE rules. Also, a new characteristic has been added, concerning the texture of the shoot, which is already mentioned in the section on the link.

Producers are facing new constraints as markets and seasons become more variable, leading them to reflect on a better classification of the product based on United Nations Economic Commission for Europe (UNECE) rules. This will also make it easier to market the product. Moreover, producers will be better able to meet the requirements of the market as recent experience shows that large retailers tend to prefer products with a clear classification. The sector faces considerable variability and uncertainty due to the short growing season and climatic factors that influence the product’s characteristics. This can be mitigated by increasing the product range. The variations in size accepted for each category are therefore extended, while the margin of tolerance for the Extra category is reduced from 10 % in the current specification to 5 %. By reducing variations within the bundle, a product of more uniform quality can be obtained that will be better valued by the market. Furthermore, compliance with UNECE rules also means that visual quality standards must be met that will improve the presentation of asparagus sold for fresh consumption. Operators will be required to ensure, by way of self-monitoring, that UNECE rules are complied with, including as regards visual and sensory requirements. This will ensure that a high standard is maintained for ‘Asparago di Cantello’.

The Class II category has been added to be able to meet the needs of consumers who prefer asparagus of a slightly smaller size, more suitable for certain dishes and available at a lower price, while continuing to use the registered name guaranteeing the origin of the product.

A specific requirement concerning the texture of the shoot, which was already included in the section on the link, has also been added in the description of the product.

The characteristics of the product intended for processing have been added because provision has been made for processing asparagus which does not meet the size or shape requirements and therefore cannot comply with the UNECE classification, despite having been produced and grown in accordance with the parameters set out in the specification. However, vegetables which are not healthy and do not comply with the product specification will not be processed.

Traditionally, asparagus that could not be consumed fresh would be canned, in the form of cream or sauce, or dried to be used later in various food preparations or recipes, at the farm where it was grown. This tradition should be preserved, allowing producers to market their entire, valuable asparagus crop under the PGI name, avoid waste and benefit from the value added of processing.

The following amendments concern Article 5 of the product specification ONLY, and relate to the method of production. Specifically, points 5.1, 5.2, 5.4 and 5.7 of the specification have been amended. These amendments do not affect the single document.

Article 5 Method of obtaining the product

5.1.   Production system

The crop must be grown in sandy loam soils with a pH ranging from 5,3 to 7,5.

New wording:

5.1.   Production system

The crop must be grown in soils with a pH ranging from 5,3 to 7,5.

(Deleted: sandy loam)

Reason:

The soils in the area of origin where the asparagus is grown, in the municipality of Cantello, have undergone physical and chemical analysis over time, the results of which show that all land in this area is suited to growing asparagus with the characteristics and qualities required by the product specification. The entire area has alluvial, loose and permeable soils that have traditionally been used to grow asparagus crops, as evidenced by the technical and historical file submitted at the time of registration. The soils do not need to be of the sandy loamy type to obtain asparagus with the characteristics laid down in the specification. This restriction should therefore be removed, allowing certified produce to be obtained from all the areas within the municipality of Cantello where the crop is grown. Results are available of the chemical and physical analyses of the soils carried out by the growers over the years.

The amendment affects neither the product’s characteristics, which remain unchanged, nor the reputation of the name that forms the main link between the product and the geographical area. In order to encourage the use of the PGI by small holdings located in the geographical area, and to be able to carry out crop rotation as provided for in the specification, it is important to allow all available areas to be cultivated without compromising the essential quality of the product or its link with the area.

5.2.   Cultivation techniques

Planting distance and depth The spacing between rows is 2-2,40 metres, and the seeds must be planted in furrows 20-30 cm deep.

The planting density must be between 20 000 and 25 000 plants per hectare.

New wording:

5.2.   Cultivation techniques

Planting distance and depth The spacing between rows is 2-2,80 metres, and the seeds must be planted in furrows 20-30 cm deep.

The planting density must not exceed 25 000 plants per hectare.

(Deleted: minimum planting density of 20 000 plants/ha)

Reason:

The spacing between rows should be increased. This would allow holdings that have access to machinery that can handle a greater spacing between rows to also produce asparagus under the PGI. The most mechanised holdings are often run by young farmers who would benefit from entering the certified production chain. This does not affect the other production and quality parameters laid down for ‘Asparago di Cantello’, and the maximum number of plants per hectare remains unchanged.

Linked to this amendment, the minimum planting density should be removed as it does not have any impact on quality, while the maximum number of plants per hectare remains unchanged to ensure that the quality of the product is maintained.

5.4.   Fertilisers

In the following years, fertiliser may be applied from July to August, after the harvest, on the basis of average crop uptake values.

At the end of winter organic fertiliser may be applied for maintenance.

New wording:

5.4.   Fertilisers

In the following years, fertiliser may be applied from June to November, after the harvest, on the basis of average crop uptake values.

(Deleted: At the end of winter organic fertiliser may be applied for maintenance.)

Reason:

This is a mistake that needs to be corrected, as spreading organic fertiliser around the time the asparagus is harvested raises issues both of a practical nature and in terms of hygiene and health, meaning it is not being implemented.

5.7.   Harvest

The maximum annual yield of asparagus in full production is 10 tonnes/ha.

The lifetime of the plantation must not exceed 12 years.

New wording:

5.7.   Harvest

The maximum annual yield of asparagus in full production is 10 tonnes/ha, after husking in the field.

(Deleted: The lifetime of the plantation must not exceed 12 years.)

Reason:

Including harvesting waste and harvested shoots that do not meet the PGI requirements in the PGI production makes little sense, and transporting all this to the processing facilities as if it were entirely made up of asparagus meeting the PGI requirements risks becoming only a restriction and a constraint on the safeguarding of product quality.

Moreover, the reference to the age of the plantation should be removed as this depends on the productivity of the plants, the fertility of the land, the hybrid used and the farming intensity and associated yield. The lifetime of the plantation should not be determined by the specification but rather be left up to the farmer, who is best placed to assess the economic benefit of maintaining cultivation. While some plantations may have a shorter lifetime, others benefit from particularly favourable soil and microclimatic conditions that allow their life cycle to be extended without this affecting the quality of the end product, which is in any case defined by the product specification and checked accordingly.

5.8.   Processing

The asparagus is packed in the demarcated geographical area to ensure that its characteristics are preserved. As the asparagus must be sold very fresh, i.e. soon after harvesting, it is immediately washed and packed for sale to preserve its specific qualities.

After harvesting, the asparagus is cleaned and packaged, and may be sold immediately or kept at 4 °C for a short time (not exceeding 48 hours).

New wording: (Point 5.8 of the single document and point 3.5 of the product specification have been amended.)

5.8.   Processing

The asparagus is packed in the demarcated geographical area to ensure that its characteristics are preserved. As the asparagus must be sold very fresh, i.e. soon after harvesting, it is immediately washed and packed for sale to preserve its specific qualities.

After harvesting, the asparagus may be cleaned, packaged and sold immediately, or may be kept at 4 °C for not longer than 96 hours.

(Deleted: ‘not exceeding 48 hours’).

Reason:

PGI recognition for ‘Asparago di Cantello’, which already enjoyed a remarkable reputation locally, led to increased interest from purchasers, especially large retailers. The time of delivery and turnover is determined not only by the producer, but also by the needs of the supermarkets that display and sell the products to the end consumer. Due to the requirements (of delivery, transport and storage) of the large retail chains, which are increasingly keen to promote niche products such as this high-quality asparagus, the product now tends to be kept in cold store slightly longer than before, and the indication that the asparagus must not be stored for more than 48 hours should therefore be deleted. The concept of ‘a short time’ should be kept, however, as this is necessary to underline the paramount importance of maintaining the product’s characteristic freshness as required by the specification.

Article 6 Link with the geographical area

For the amendments made, which consist of editing changes and the insertion of new paragraphs, the new or amended parts are shown below without specifying the reasons.

Point 5 of the single document and point 6 of the product specification have been amended.

Article 6 Link with the geographical area

The requested amendment consists partly of editorial changes where paragraphs have been moved to make the text more coherent and easy to read, and partly of the insertion of new paragraphs to demonstrate that the link with the geographical area is maintained with these changes. Specifically, after the paragraph starting with ‘The Cantello soil’ and ending with ‘insulating effect on the soil’, the following changes have been made:

| 1) | The following paragraph has been inserted: ‘The area is thus characterised by abundant thermal and water resources, with limitations that in no way appear to affect asparagus cultivation, and its soils are particularly well suited for this crop. These soil and climate conditions have allowed asparagus growing to become widespread and well established in Cantello.’
  Reason: This refers to the amendment of Article 5.1 of the product specification regarding the link. The wording in question has been inserted to substantiate the fact that it is not only sandy-loamy soils but the loose texture of the soils in general that make the geographical area of the PGI particularly suited for growing white asparagus. The entire area has alluvial, loose and permeable soils that have traditionally been used to grow asparagus crops, as evidenced by the technical and historical file submitted at the time of registration. The soils do not need to be of the sandy-loamy type to obtain asparagus with the characteristics laid down in the specification. |
| --- | --- |

1)

The following paragraph has been inserted: ‘The area is thus characterised by abundant thermal and water resources, with limitations that in no way appear to affect asparagus cultivation, and its soils are particularly well suited for this crop. These soil and climate conditions have allowed asparagus growing to become widespread and well established in Cantello.’

Reason: This refers to the amendment of Article 5.1 of the product specification regarding the link. The wording in question has been inserted to substantiate the fact that it is not only sandy-loamy soils but the loose texture of the soils in general that make the geographical area of the PGI particularly suited for growing white asparagus. The entire area has alluvial, loose and permeable soils that have traditionally been used to grow asparagus crops, as evidenced by the technical and historical file submitted at the time of registration. The soils do not need to be of the sandy-loamy type to obtain asparagus with the characteristics laid down in the specification.

| 2) | After the paragraph starting with ‘The long tradition’ and ending with ‘the Mecca of asparagus’, a paragraph has been inserted and entirely reworded in support of the reputation of the registered name.
  The link between the geographical area and “Asparago di Cantello” PGI is based, above all, on the reputation of the PGI name, which identifies a product which, over the centuries, has thrived on and benefited from the suitability of the area’s climate and soils for asparagus growing, and on the consolidation of a production tradition that lives on until this day.
  Reason:
  The requested changes do not weaken the link with the geographical area, which is based, among other things, on the reputation of a name denoting a traditional product that has been able to maintain its quality characteristics while respecting tradition and sustaining producers. Its recognition as a PGI provides better guarantees not only to local consumers, but also to those who have discovered the product thanks to large retailers’ interest in small producers and products with a short supply chain. |
| --- | --- |

2)

After the paragraph starting with ‘The long tradition’ and ending with ‘the Mecca of asparagus’, a paragraph has been inserted and entirely reworded in support of the reputation of the registered name.

The link between the geographical area and “Asparago di Cantello” PGI is based, above all, on the reputation of the PGI name, which identifies a product which, over the centuries, has thrived on and benefited from the suitability of the area’s climate and soils for asparagus growing, and on the consolidation of a production tradition that lives on until this day.

Reason:

| 3) | The following paragraph has been amended: “Only asparagus belonging to the Precoce d’Argenteuil variety were accepted at the fair. The 31 May 1939 edition of Cronaca Prealpina, a local newspaper, published the list of the best asparagus producers. The fair has was held for the 74th time in 2014. Each year, the beginning of May is marked by this event, which draws the interest of many fans.”
  New wording:
  Only asparagus belonging to the Precoce d’Argenteuil variety were accepted at the fair. The 31 May 1939 edition of Cronaca Prealpina, a local newspaper, published the list of the best asparagus producers, and each year the beginning of May is marked by this event, which draws the interest of many fans.’
  The sentence ‘The fair has was held for the 74th time in 2014’ has been deleted.
  Reason: The fair is a recurring event that has been held every year since 1939. It makes little sense therefore to indicate a specific year as, with each new event, the relevant year will change. |
| --- | --- |

3)

The following paragraph has been amended: “Only asparagus belonging to the Precoce d’Argenteuil variety were accepted at the fair. The 31 May 1939 edition of Cronaca Prealpina, a local newspaper, published the list of the best asparagus producers. The fair has was held for the 74th time in 2014. Each year, the beginning of May is marked by this event, which draws the interest of many fans.”

New wording:

Only asparagus belonging to the Precoce d’Argenteuil variety were accepted at the fair. The 31 May 1939 edition of Cronaca Prealpina, a local newspaper, published the list of the best asparagus producers, and each year the beginning of May is marked by this event, which draws the interest of many fans.’

The sentence ‘The fair has was held for the 74th time in 2014’ has been deleted.

Reason: The fair is a recurring event that has been held every year since 1939. It makes little sense therefore to indicate a specific year as, with each new event, the relevant year will change.

| 4) | The following paragraph has been reworded and moved to make the text easier to read and more consistent; it is a mere editorial change:
  ‘The fine-tuning of specific cultivation techniques such as forming the soil into beds in the spring, which ensures the blanching of the shoots, and harvesting, which is always done by hand, makes it possible to obtain asparagus shoots that are entirely white or with slightly pinkish tips, up to 22 cm long and completely edible. “Asparago di Cantello” maintains its integrity when cooked. The colour may vary from its uncooked state. In particular, the tip may take on a slight green tinge. The product is somewhat sweet to the taste and has a characteristic, delicate note of bitterness: the typical, unmistakable flavour of “Asparago di Cantello”. The texture of the spear from the tip to the centre is fleshy, juicy and tender; the remaining part down to the base is fibrous.’ |
| --- | --- |

4)

The following paragraph has been reworded and moved to make the text easier to read and more consistent; it is a mere editorial change:

‘The fine-tuning of specific cultivation techniques such as forming the soil into beds in the spring, which ensures the blanching of the shoots, and harvesting, which is always done by hand, makes it possible to obtain asparagus shoots that are entirely white or with slightly pinkish tips, up to 22 cm long and completely edible. “Asparago di Cantello” maintains its integrity when cooked. The colour may vary from its uncooked state. In particular, the tip may take on a slight green tinge. The product is somewhat sweet to the taste and has a characteristic, delicate note of bitterness: the typical, unmistakable flavour of “Asparago di Cantello”. The texture of the spear from the tip to the centre is fleshy, juicy and tender; the remaining part down to the base is fibrous.’

| 5) | The following paragraph has been reinserted:
  Along with tradition, there have been constant improvements in the production process as growing techniques have developed and improved cultivars, derived from those traditionally used, have become available. When planting new asparagus plots, the growers will choose the cultivars which, in their experience, are best adapted to the soil and climate conditions and best suited to bringing out the characteristics that distinguish ‘Asparago di Cantello’.
  The processing of asparagus (into sauces and purees, dried, canned, etc.), from shoots that do not comply with the specification in terms of classes, size and length, also has a long tradition. Such processing has always allowed farmers to avoid waste and to keep the asparagus for longer, thus making the most out of a product that is, in any case, of top quality.
  Reason: This paragraph has been inserted as a result of the amendment of Articles 2.1 and 2.2 of the specification and of point 3.2 of the single document introducing new cultivars, new asparagus classes and the ‘product intended for processing’ category to confirm the link between traditional processing in family businesses and the traditional production process used for ‘Asparago di Cantello’. It is in fact a tradition for asparagus that is not sold fresh to be canned so as to make good use of a valuable product and to avoid waste. |
| --- | --- |

5)

The following paragraph has been reinserted:

Along with tradition, there have been constant improvements in the production process as growing techniques have developed and improved cultivars, derived from those traditionally used, have become available. When planting new asparagus plots, the growers will choose the cultivars which, in their experience, are best adapted to the soil and climate conditions and best suited to bringing out the characteristics that distinguish ‘Asparago di Cantello’.

The processing of asparagus (into sauces and purees, dried, canned, etc.), from shoots that do not comply with the specification in terms of classes, size and length, also has a long tradition. Such processing has always allowed farmers to avoid waste and to keep the asparagus for longer, thus making the most out of a product that is, in any case, of top quality.

Reason: This paragraph has been inserted as a result of the amendment of Articles 2.1 and 2.2 of the specification and of point 3.2 of the single document introducing new cultivars, new asparagus classes and the ‘product intended for processing’ category to confirm the link between traditional processing in family businesses and the traditional production process used for ‘Asparago di Cantello’. It is in fact a tradition for asparagus that is not sold fresh to be canned so as to make good use of a valuable product and to avoid waste.

Article 7 Checks

The inspection body is CSQA Certificazioni Srl – Via S. Gaetano, 74, 36016 Thiene (VI) Italy – Tel. +39/0445313011, Fax: +39/0445313070, email: csqa@csqa.it.

New wording:

Article 7 Checks
  (Article 7 of the product specification has been amended)

The inspection body is Check Fruit srl – via Boldrini 24, 40121 Bologna, Italy – Tel: +39/0516494836, email: info@checkfruit.it, PEC: checkfruit@pec.it.

Reason:

At an extraordinary meeting of 19 April 2020, Check Fruit was designated as the new inspection body.

Article 8 Labelling

The asparagus is usually packed in bundles of at least 0.5 kg or loose in boxes in line with tradition, but packaging permitted by current legislation may also be used. Asparagus intended for processing which therefore may not be sold to the end consumer may also be delivered ‘loose’, in packages or containers that comply with the legislation in force and feature, on at least one of the sides, in clear and legible print, the wording ‘Asparago di Cantello IGP destinato alla trasformazione’ (‘Asparago di Cantello PGI intended for processing’). The packs must have a wrapper, which must show, in the same field of view, the name ‘Asparago di Cantello I.G.P.’ (‘Asparago di Cantello PGI’), the EU PGI symbol and the producer’s name, business name and address.

New wording:

Article 8 Packaging and labelling

Packaging (Article 8 of the specification and point 3.5 of the single document have been amended)

Asparagus intended for the end consumer is packed in bundles of at least 0,5 kg; it may also be packed in boxes using packaging permitted by current legislation.

Asparagus intended for processing may also be delivered loose, in packages or containers complying with current legislation.

Labelling (Article 8 of the specification and point 3.6 of the single document have been amended)

The packs must have a wrapper, which must show, in the same field of view, the name ‘Asparago di Cantello I.G.P.’ (‘Asparago di Cantello PGI’), the EU PGI symbol and the producer’s name, business name and address.

Packs of asparagus intended for processing must show, on at least one of the sides, the wording ‘Asparago di Cantello IGP destinato alla trasformazione’ (‘Asparago di Cantello PGI intended for processing’) in clear and legible print.

Reason:

With the introduction of processing operations there is a need for greater clarity, and the rules on packaging should therefore be set out separately from those on labelling, distinguishing between the fresh product intended for the end consumer and the product intended for processing.

Given the interest shown by large retailers in ‘Asparago di Cantello’ to be consumed fresh, a larger choice of packaging should be allowed, adapted to the needs of individual customers and with a view to preserving the product’s freshness and making it more accessible to the end consumer.

The introduction of rules on the labelling and traceability of asparagus intended for processing makes the origin of packaged products containing ‘Asparago di Cantello’ PGI more transparent: asparagus intended for processing must comply with the characteristics set out in the specification and the packaging must be recognisable and traceable.

The graphic image of the logo has been inserted together with the instructions of use.

SINGLE DOCUMENT

‘Asparago di Cantello’

EU No: PGI-IT-01267-AM01 – 23.3.2021

PDO ( ) PGI (X)

1.   Name

‘Asparago di Cantello’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables and cereals, fresh or processed

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

The cultivars used for the production of ‘Asparago di Cantello’ are Precoce d’Argenteuil and its derived hybrids and other asparagus cultivars (Grolim, Zeno, Cumulus, Vitalim, Giove, Vittorio, Eros, Franco, Fruhlim, Magnus, Herkolim, Terralim) that are suitable for the production of white asparagus with the characteristics set out in the product specification.

Morphological characteristics

‘Asparago di Cantello’ shoots must be entirely white, or have slightly pinkish tips. The shoots must be:

| — | whole |
| --- | --- |

—

whole

| — | fresh in appearance |
| --- | --- |

—

fresh in appearance

| — | free of deformities and bruises. |
| --- | --- |

—

free of deformities and bruises.

‘Asparago di Cantello’, which must not exceed 22 cm in length, is classified into the following three UNECE quality classes:

| — | Extra: (minimum diameter: 12 mm and above) |
| --- | --- |

—

Extra: (minimum diameter: 12 mm and above)

| — | Class I: (minimum diameter: 10 mm) |
| --- | --- |

—

Class I: (minimum diameter: 10 mm)

| — | Class II: (minimum diameter: 8 mm) |
| --- | --- |

—

Class II: (minimum diameter: 8 mm)

In each individual pack within the same class there is a margin of tolerance, in terms of weight, of 10 % for Class I and Class II and 5 % for Extra for shoots not meeting the required size.

Organoleptic and chemical-physical characteristics

The organoleptic analysis produced the following results:

| — | Aroma: intense but delicate overall, with no foreign odours; |
| --- | --- |

—

Aroma: intense but delicate overall, with no foreign odours;

| — | Taste: sweet, intense, with a slightly bitter aftertaste; Asparagus aroma: medium to strong. |
| --- | --- |

—

Taste: sweet, intense, with a slightly bitter aftertaste; Asparagus aroma: medium to strong.

| — | Texture: from the tip to the centre it is fleshy, juicy and tender; the remaining part down to the base is fibrous.
  The chemical-physical analysis produced the following results:







  Energy value | 21 -23 | kcal/100 g |
| --- | --- | --- | --- |
| Fat | 0,11 -0,14 | g/100 g |
| Carbohydrates | 3,01 -3,55 | g/100 g |
| Ash | 0,42 -0,46 | g/100 g |
| Protein (N x 6,25) | 1,51 -1,54 | g/100 g |
| Dietary fibre | 0,50 -0,96 | g/100 g |
| Moisture | 93,40 -94,12 | g/100 g |

—

Texture: from the tip to the centre it is fleshy, juicy and tender; the remaining part down to the base is fibrous.

The chemical-physical analysis produced the following results:

Energy value

21 -23

kcal/100 g

Fat

0,11 -0,14

g/100 g

Carbohydrates

3,01 -3,55

g/100 g

Ash

0,42 -0,46

g/100 g

Protein (N x 6,25)

1,51 -1,54

g/100 g

Dietary fibre

0,50 -0,96

g/100 g

Moisture

93,40 -94,12

g/100 g

Shoots that meet the organoleptic and trading requirements laid down in the specification other than those concerning size and length, and which therefore do not comply with the UNECE classification referred to in the specification, may be used for processing.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

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

All cultivation, harvesting, packaging and pre-packaging storage must take place in the identified geographical area.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The asparagus is packed in the demarcated geographical area to ensure that its characteristics are preserved. As the asparagus must be sold fresh, i.e. soon after harvesting, it is immediately washed and packed for sale to preserve its special organoleptic qualities. It may be sold immediately or kept at 4 °C for a short time (not exceeding 96 hours).

Asparagus intended for the end consumer is packed in bundles of at least 0,5 kg; it may also be packed in boxes using packaging permitted by current legislation.

Asparagus intended for processing may also be delivered loose, in packages or containers complying with current legislation.

3.6.   Specific rules concerning labelling of the product the registered name refers to

The packs must have a wrapper, which must show, in the same field of view, the name ‘Asparago di Cantello I.G.P.’ (‘Asparago di Cantello PGI’), the EU PGI symbol and the producer’s name, business name and address.

Packs of asparagus intended for processing only need to show, on at least one of the sides, the wording ‘Asparago di Cantello PGI intended for processing’ in clear and legible print.

On bundles and on packaging intended for the final consumer, indications and/or images referring to company names, trade names or logos of consortia or individual companies may be used together with the protected geographical indication.

The label must show, inseparably linked to the geographical indication, the logo of ‘Asparago di Cantello’ PGI, i.e. the distinctive symbol.

The Asparago di Cantello logo shall consist of the following two components.

Two white asparagus spears with violet tips and mottling, arranged in a V shape, with the left-hand asparagus spear placed on top of the other. Above the point at which the two asparagus spears meet, the words ‘ASPARAGO DI CANTELLO IGP’ (‘Asparago di Cantello PGI’) shall be displayed in white letters on a red background.

Behind the two asparagus spears, enclosed in an arc, there shall be an image representing the Madonna in Campagna church in Cantello, with a mountain backdrop showing a blue sky and the sun. The edge of the arc is in the colours of the rainbow.

Image 1

4.   Concise definition of the geographical area

The cultivation of ‘Asparago di Cantello’ must take place in the municipality of Cantello, Varese province.

5.   Link with the geographical area

The Cantello soil, of fluvio-glacial origin, with its particularly loose structure, high permeability and fast drainage, is rich in organic substances, has a pH varying between 5.3 and 7.5, and is highly suited to the cultivation of asparagus. The local climate is connected with the European macroclimate and the Insubric mesoclimate, which is a transition mesoclimate between that of the Po valley and that of the Alps. The distribution of precipitation is characterised by low rainfall in winter and the highest rainfall from late spring to autumn. The fact that rainfall is at its heaviest when the need for transpiration and evaporation is at its highest means that summer water stress for crops is a rare occurrence. Precipitation in the form of snow provides a highly efficient source of water supply as well as having a positive insulating effect on the soil.

The area is thus characterised by abundant thermal and water resources, with limitations that in no way appear to affect asparagus cultivation, and its soils are particularly well suited for this crop. These soil and climate conditions have allowed asparagus growing to become widespread and well established in Cantello.

The long tradition of cultivation has led to the name of Cantello being firmly associated in people’s minds with asparagus. The consolidation of this tradition has led to Cantello being defined as the ‘Mecca of asparagus’.

The link between the geographical area and “Asparago di Cantello” PGI is based, above all, on the reputation of the PGI name, which identifies a product which, over the centuries, has thrived on and benefited from the suitability of area’s climate and soils for asparagus growing, and on the consolidation of a manufacturing tradition that lives on until this day.

News stories dating back to 1831 on the cultivation of asparagus in Cantello have been found in the local archives. Historical documents show that asparagus was given to the church and then auctioned by the parish priest to help fund the church's spending. Over the years, the role of asparagus has grown to become one of fundamental importance for the town. Cantello’s farmers sold the asparagus locally or in neighbouring Switzerland.

An illustrious Cantello lawyer, Cesare Baj, used part of the income from his property to fund a prize for the best producers, the aim being to encourage farmers to improve the production of asparagus year after year.

In 1939, on the occasion of the prize giving, the Cantello Asparagus Fair was set up, which has become a traditional event that attracts both local residents and those of other towns in the province. Only asparagus belonging to the Precoce d’Argenteuil variety were accepted at the fair. The 31 May 1939 edition of Cronaca Prealpina, a local newspaper, published the list of the best asparagus producers, and each year the beginning of May is marked by this event, which draws the interest of many fans.’

The fine-tuning of specific cultivation techniques such as forming the soil into beds in the spring, which ensures the blanching of the shoots, and harvesting, which is always done by hand, makes it possible to obtain asparagus shoots that are entirely white or with slightly pinkish tips, up to 22 cm long and completely edible. ‘Asparago di Cantello’ maintains its integrity when cooked.

The colour may vary from its uncooked state. In particular, the tip may take on a slight green tinge. The product is somewhat sweet to the taste and has a characteristic, delicate note of bitterness: the typical, unmistakable flavour of ‘Asparago di Cantello’.

The texture of the spear from the tip to the centre is fleshy, juicy and tender; the remaining part down to the base is fibrous.

Along with tradition, there have been constant improvements in the production process as growing techniques have developed and improved cultivars, derived from those traditionally used, have become available. When planting new asparagus plots, the growers will choose the cultivars which, in their experience, are best adapted to the soil and climate conditions and best suited to bringing out the characteristics that distinguish ‘Asparago di Cantello’.

The processing of asparagus (into sauces and purees, dried, canned, etc.), from shoots that do not comply with the specification in terms of classes, size and length, also has a long tradition. Such processing has always allowed farmers to avoid waste and to keep the asparagus for longer, thus making the most out of a product that is, in any case, of top quality.

The reputation of ‘Asparago di Cantello’ has also reached today’s communication channels. There are many websites devoted to this product, and cooking programmes featuring ‘Asparago di Cantello’ presented by famous chefs are even frequently shared on YouTube. The taste of ‘Asparago di Cantello’ has been appreciated by many gourmets over the years and the local restaurants have specialised in asparagus-based dishes.

In restaurants, shops and supermarkets, ‘Asparago di Cantello’ is presented under this name.

The wide-ranging economic, cultural and social interest in this product, strengthened by its PGI status, has made it possible to develop and improve cultivation techniques, sales and marketing strategies and, in keeping with tradition, to maintain production that provides a small area with prestige as well as income whilst fostering local cooperation and protection of the rural environment.

Reference to publication of the product specification

The full text of the product specification is available on the following website: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

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

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