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| 8.5.2007 | EN | Official Journal of the European Union | C 103/20 |

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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

(2007/C 103/11)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006[(1)](#ntr1-C_2007103EN.01002001-E0001). Statements of objection must reach the Commission within six months of the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘PARDUBICKÝ PERNÍK’

EC No: CZ/PGI/005/0408/26.10.2004

PDO ( ) PGI ( X )

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

1.   Responsible department in the member state:

| | |
| --- | --- |
| Name: | Úřad průmyslového vlastnictví |
| Address: | | | | --- | | Antonína Čermáka 2a | | CZ-160 68 Praha 6 | |
| Tel.: | (420) 220 383 111 |
| Fax: | (420) 224 324 718 |
| E-mail: | posta@upv.cz |

2.   Group:

| | |
| --- | --- |
| Name: | Sdružení Pardubický perník |
| Address: | | | | --- | | Rožkova 1009 | | CZ-530 02 Pardubice | |
| Tel.: | (420) 466 303 637 |
| Fax: | (420) 466 303 637 |
| E-mail: | info@goldfein.cz |
| Composition: | producers/processors ( X ) Other ( ) |

3.   Type of product:

Class: 2.4 — gingerbread

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) 510/2006)

4.1.   Name: ‘Pardubický perník’

4.2.   Description: ‘Pardubický perník ’is a bakery product produced from wheat flower, sugar, egg contents, honey, jam, vegetable fats, cocoa, gingerbread spice mixture (cinnamon, coriander, cloves, aniseed and allspice) and raising agents. ‘Pardubický perník ’is made in two variants:

4.3.   Geographical area: The geographical area within which ‘Pardubický perník ’is produced is limited to the cadastral district of the city of Pardubice and that of the municipality of Spojil.

4.4.   Proof of origin: The production of ‘Pardubický perník ’follows the national and EU rules in force and is subject to checks by the State Agricultural and Food Inspection Authority (including checks on adherence to the specification) as well as national HACCP (critical points system) control mechanisms. In accordance with the legislation on traceability, all producers keep records both of all raw material suppliers and of all purchasers of finished products. Gingerbread does not belong to the category of fresh bakery products, so it must be packaged by the producer and accompanied by the minimum information specified in the above-mentioned rules, notably the name, weight and composition of the product and the identity of the producer.

4.5.   Method of production: ‘Pardubický perník ’is a bakery product, the production method of which has changed little over a period of three centuries.

It is produced in two stages, separated by a gap of a few days.

The first stage consists of making the basic dough, which is then left to rest for a few days before being processed.

The second stage begins by mixing into the dough the egg contents, jam, spices and raising agent until an elastic mass is produced which is then rolled out into a sheet which is further processed as follows:

in the case of the gingerbread products indicated at 4(2)(a), identical pieces of dough are cut or pressed out, baked in an oven, filled and coated with a glaze or in chocolate, and packaged in foil bearing the requisite information about the product, or

in the case of the gingerbread products indicated at 4(2)(b), pieces of dough are cut or pressed out into the relevant shape (see 4(2)) or are used to form a three-dimensional structure (see 4(2)). They are baked in an oven, left to cool down and then coated with a glaze or in chocolate, or left uncoated. The resulting products are then decorated by hand using sugar, fat or chocolate, before being packaged in a packet bearing information on the product.

The entire production process, including packaging, takes place at production facilities within the defined area. Packaging directly on the producer's premises is necessary as a consequence of the nature of the product: the quality of unpackaged finished products might be impaired during transport as a result of damage to coatings and decorations and is also a legal requirement, as the law specifies that rusks and biscuits and preserved pastry goods and cakes must be packaged on the manufacturer's premises.

4.6.   Link: The history of gingerbread making in Pardubice can be traced back to the 16th century, and the right to produce this product there was upheld by the Empress Maria-Theresia in 1759. Production took off in the 20th century, when industrial production was introduced, alongside the traditional artisanal methods. The exceptional reputation enjoyed by ‘Pardubický perník ’today in the eyes of the public is evidenced by newspaper articles (in Noviny Pernštejn, Blesk etc) and by photographs taken during the visit by Vaclav Havel, the then President of the Czech Republic, to the factory of Goldfein CZ. It is therefore clear that Pardubice has long been a place where specialised craftspeople have trained and worked, acquiring total mastery of the art of making gingerbread and that their intellectual property has been handed down to their successors. The typical designs used to decorate ‘Pardubický perník ’are also part of this craft. These styles and the method of decoration are not taught anywhere and are passed on only through practical experience of making the product.

4.7.   Inspection body:

| | |
| --- | --- |
| Name: | Státní zemědělská a potravinářská inspekce, inspektorát v Hradci Králové |
| Address: | | | | --- | | Březhradská 182 | | CZ-530 32 Hradec Králové | |
| Tel.: | (420) 495 454 110 |
| Fax: | (420) 495 532 518 |
| E-mail: | hradec@szpi.gov.cz |

4.8.   Labelling: —

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[(1)](#ntc1-C_2007103EN.01002001-E0001)  [OJ L 93, 31.3.2006, p. 12](http://publications.europa.eu/resource/oj/JOL_2006_093_R_TOC).

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