# C_2023056EN.01002301.xml

| 15.2.2023 | EN | Official Journal of the European Union | C 56/23 |
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15.2.2023

EN

Official Journal of the European Union

C 56/23

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Publication of an application for registration of a name 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 56/10)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within 3 months from the date of this publication.

SINGLE DOCUMENT

‘Haricot de Soissons’

EU No: PGI-FR-02805 - 11.10.2021

PDO ( ) PGI (X)

1.   Name(s)

‘Haricot de Soissons’

2.   Member State or Third Country

France

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 the product to which the name in (1) applies

‘Haricot de Soissons’ is a dried large-seed white bean of the botanical species Phaseolus coccineus, with the following characteristics:

| — | a large seed with a weight per thousand seeds of greater than 1 400 grams |
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a large seed with a weight per thousand seeds of greater than 1 400 grams

| — | a kidney shape |
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a kidney shape

| — | uniform colour, from white to ivory |
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uniform colour, from white to ivory

| — | a minimum length of 17 mm and a minimum width of 10 mm |
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a minimum length of 17 mm and a minimum width of 10 mm

| — | a moisture content of between 12 % and 17 %. |
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a moisture content of between 12 % and 17 %.

It is sold exclusively as a dried bean.

After soaking for at least 12 hours, it holds together very well during cooking.

After it has been cooked, the bean’s tender, melt-in-the-mouth texture and its fine skin which is imperceptible to the taste are the main organoleptic characteristics of the product.

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 defined geographical area

The production stages from sowing to harvesting and threshing are carried out in the defined geographical area of ‘Haricot de Soissons’.

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

‘Haricot de Soissons’ is packaged in consumer sales units.

It is prohibited to batch-package beans harvested over several years. The product is stored in a dry place away from light.

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

In addition to the mandatory information required by the rules on the labelling and presentation of foodstuffs, the labelling must display the registered name of the product and the European Union PGI logo in the same visual field.

The labelling must also contain the words ‘Phaseolus coccineus’.

4.   Concise definition of the geographical area

The area of the ‘Haricot de Soissons’ protected geographical indication covers the territory of the following districts and municipalities within the department of Aisne:

| — | the districts of Château-Thierry, Laon and Soissons, in their entirety; |
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the districts of Château-Thierry, Laon and Soissons, in their entirety;

| — | the municipalities of: Archon, Autels, Berlise, Brunehamel, Chaourse, Chéry-lès-Rozoy, Clermont-les-Fermes, Cuiry-lès-Iviers, Dagny-Lambercy, Dizy-le-Gros, Dohis, Dolignon, Grandrieux, Lislet, Montcornet, Montloué, Morgny-en-Thiérache, Noircourt, Parfondeval, Raillimont, Renneval, Résigny, Rouvroy-sur-Serre, Rozoy-sur-Serre, Sainte-Geneviève, Soize, Thuel, Vigneux-Hocquet, Ville-aux-Bois-lès-Dizy, Vincy-Reuil-et-Magny. |
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the municipalities of: Archon, Autels, Berlise, Brunehamel, Chaourse, Chéry-lès-Rozoy, Clermont-les-Fermes, Cuiry-lès-Iviers, Dagny-Lambercy, Dizy-le-Gros, Dohis, Dolignon, Grandrieux, Lislet, Montcornet, Montloué, Morgny-en-Thiérache, Noircourt, Parfondeval, Raillimont, Renneval, Résigny, Rouvroy-sur-Serre, Rozoy-sur-Serre, Sainte-Geneviève, Soize, Thuel, Vigneux-Hocquet, Ville-aux-Bois-lès-Dizy, Vincy-Reuil-et-Magny.

5.   Link with the geographical area

The link with the geographical area rests on the reputation and specific characteristics of ‘Haricot de Soissons’ resulting from natural and human factors found in the geographical area. Its cultivation is well suited to the soil and climate conditions, which yield beans having the characteristics for which they are renowned and which consumers, including restaurateurs, have come to expect.

The production area is an area of plains and valleys located in the department of Aisne. The municipality of Soissons is situated at the heart of the production area.

The main feature of the geographical area is a semi-maritime climate with a continental influence, characterised by frequent rainfall (an average of 123 days per year), but the amount of rainfall remains average (approximately 700 millimetres per year), with generally moderate temperatures and restricted temperature ranges, meaning that heatwaves and severe winters are uncommon.

The risk of frost in autumn can be managed by the rules for the harvest applied by producers.

The geographical area is distinguished by almost ubiquitous watercourses and wetlands. The landscape is thus carved out by the Aisne, Ailette, Marne and Serre valleys.

The soils in the geographical area are fine-grained and rich in nutrients. They act as a filter, are not prone to capping or compacting and have good water retention capacity.

Since the 18th century the department of Aisne has been known for producing dried beans. Several species and varieties of dried beans have been grown in the area, but only ‘Haricot de Soissons’ is still grown today by producers who have expertise passed down over generations.

The producers apply their expertise throughout the stages of growing ‘Haricot de Soissons’:

| — | The seed is sown on parcels selected for their agronomic characteristics in a period allowing crop freezing to be prevented. The gap between the rows promotes ventilation and optimum insolation of the plant. |
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The seed is sown on parcels selected for their agronomic characteristics in a period allowing crop freezing to be prevented. The gap between the rows promotes ventilation and optimum insolation of the plant.

| — | ‘Haricot de Soissons’ comes from varieties of the species Phaseolus coccineus, producing climbing plants which are hardy and very robust. |
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‘Haricot de Soissons’ comes from varieties of the species Phaseolus coccineus, producing climbing plants which are hardy and very robust.

| — | Staking makes it possible to support the plant’s vertical growth. |
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Staking makes it possible to support the plant’s vertical growth.

| — | The optimum period for harvesting occurs when the pods are dry and are predominantly brown in colour. Harvesting is carried out either by picking the pods in one or more passes or the entire plant at least 3 weeks after the stems have been cut. |
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The optimum period for harvesting occurs when the pods are dry and are predominantly brown in colour. Harvesting is carried out either by picking the pods in one or more passes or the entire plant at least 3 weeks after the stems have been cut.

| — | Threshing, sorting and storage protect the quality and conservation of the beans. |
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Threshing, sorting and storage protect the quality and conservation of the beans.

‘Haricot de Soissons’ has a large kidney-shaped seed which is uniform in colour from white to ivory and a moisture content of between 12 % and 17 %.

The specific features of ‘Haricot de Soissons’ are:

| — | a thin skin which is imperceptible after soaking for at least 12 hours and then cooking; |
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a thin skin which is imperceptible after soaking for at least 12 hours and then cooking;

| — | excellent cooking characteristics; |
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excellent cooking characteristics;

| — | a tender and melt-in-the-mouth texture after cooking. |
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a tender and melt-in-the-mouth texture after cooking.

The qualities of ‘Haricot de Soissons’ are linked to the natural factors of the area and to the expertise of producers.

The fine skin and the uniform white-to-ivory colour of ‘Haricot de Soissons’ come from the combination of moderate heat during the growing cycle, as well as strong growth thanks in particular to light soils which warm up quickly and have good water retention capacity.

The soils have a relatively well-balanced texture, with the clay content not exceeding 45 % and the sand content not exceeding 75 %, which are ideal for sowing and growing ‘Haricot de Soissons’.

Staking allows the plant to develop over its entire height and to benefit from optimum sunshine and ventilation, making it possible to take advantage of frequent rainfall without creating health issues.

The harvesting of the pods in one or more passes or the entire plant at least 3 weeks after the stems have been cut is borne out by the plant flowering from June to September. Knowing the stage of ripeness of the bean ensures its tenderness and melt-in-the-mouth texture, as well as its imperceptible skin after cooking.

The threshing of the pods to separate the beans is part of the expertise required to preserve the whole of the bean without damaging or breaking it.

The reputation of ‘Haricot de Soissons’ has been built over several centuries.

Trade in dried beans grew because of the existence of producers and traders around Soissons, which helped to develop the product. ‘This small administrative division [the généralité of Soissons] abounds in various types of produce. In particular, it is rich in edible foodstuffs such as seeds of all species, in which there is considerable trade, and in vegetables such as beans which are exported far and wide and artichokes which are sent to Paris.’ (Report of 22 February 1787 on manufacture, industry and trade in the généralité of Soissons)

In 1804, Grimod de la Reynière, a French gastronomy critic, referred to the historical reputation of ‘Haricot de Soissons’ thus: ‘Soissons is regarded as the region of France producing the best beans.’ In the same way, the inventory of the Conseil National des Arts Culinaires states that ‘Soissons white beans are one of the most popular vegetables among Parisians in the 18th century.’

Statistics from the Ministry of Agriculture from 1928 show that the species Phaseolus coccineus is predominantly used by producers, adapted to the region’s natural factors.

When referring to local products and traditional recipes, the inventory of culinary heritage of France (Albin Michel/CNAC – Picardie Region – 1999 edition) cites ‘Haricot de Soissons’ as a specific product of the region.

‘Haricot de Soissons’ appears in the Larousse gastronomique (1996 edition, drawn up under the aegis of a gastronomy committee chaired by Joël Robuchon), a reference work on gastronomy, its history and culinary techniques.

The current position of the ‘Haricot de Soissons’ sector rests on the existence of independent producers and a cooperative set up in 2003, which brings together more than 80 % of producers.

The reputation of ‘Haricot de Soissons’ is documented in the press and in Aisne’s tourist material.

‘Haricot de Soissons’ also features on the menu of gastronomic restaurants. For example, the chef Lucas Vannier offers a fillet of sea bream accompanied by a compote of Haricots de Soissons with tomato confit.

The ‘Haricot de Soissons’ festival, set up by the city of Soissons in 2005, is very successful and attracts 50 000 to 60 000 visitors. It offers various events and culinary tastings.

Reference to publication of the specification

https://extranet.inao.gouv.fr/fichier/CDC-Haricot-de-Soissons-propre.pdf

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

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