# C_2007279EN.01001201.xml

| 22.11.2007 | EN | Official Journal of the European Union | C 279/12 |
| --- | --- | --- | --- |

22.11.2007

EN

Official Journal of the European Union

C 279/12

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Publication of an amendment 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 279/07)

This publication confers the right to object to the amendment application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objections must reach the Commission within six months of the date of this publication.

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AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

Amendment application pursuant to Article 9 and Article 17(2)

‘RADICCHIO ROSSO DI TREVISO’

EC No: IT/PGI/117/1514/26.04.2004

PDO ( ) PGI ( X )

Amendment(s) requested

Heading(s) in the specification:

| | Name of product |
| --- | --- |
| X | Description of product |
| | Geographical area |
| | Proof of origin |
| X | Method of production |
| | Link |
| X | Labelling |
| X | National requirements |

Image

Name of product

X

Description of product

Image

Geographical area

Image

Proof of origin

X

Method of production

Image

Link

X

Labelling

X

National requirements

Amendment(s):

Description

The amendment provides for an increase in the minimum size of the radicchio head when released for consumption and the deletion of the adverb ‘completely’ regarding the colour.

radicchio

Method of production

The production time and methods for growing radicchio are set out in more detail and certain rules that do not contribute to product quality are deleted.

radicchio

Tying production in the field becomes mandatory.

The requirements for containers have changed to allow for the use of different materials, without this undermining the link with the geographical area or with traditional production methods. For health reasons, certain major international distribution channels now follow protocols demanding, as do the rules laid down in certain countries, the use of materials other than cement for the production of food for human consumption.

The technique of drying the plants after blanching and before dressing was valid whilst dressing was carried out in unheated or open environments. Now new requirements in terms of health and working conditions have resulted in all processing rooms being heated, which means that the drying period is no longer necessary, and may even be harmful as it can cause the onset of plant degeneration. Clearly, therefore, where it is necessary to shake water off the plants, (blanching in water is not compulsory) this should be carried out in the ‘dressing’ room. To clarify matters, a ‘constant’ temperature of 18 degrees was always to be regarded as an indicative parameter, since opening the doors in order to bring the products into to the ‘dressing’ room is bound to lower the temperature there, without this undermining tradition or product quality standards.

Labelling

The amendment provides for the introduction of a product identification logo to provide clearer information for consumers. New packaging or larger sizes of existing packaging are also introduced in order better to meet market needs.

National requirements

Articles 3 and 8 of the current specification are deleted and an inspection body is specified, in line with Community rules.

In Article 7, the requirement whereby holdings must have a ‘minimum surface area of 1 500 m2’ in order to qualify for entry in the list of producers is no longer applicable, since it limits access in a manner that is not in line with EU rules.

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SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘RADICCHIO ROSSO DI TREVISO’

EC No: IT/PGI/117/1514/26.04.2004

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: | Ministero Politiche agricole, alimentari e forestali |
| --- | --- |
| Address: | Via XX Settembre, 20 |
| I-00187 Roma |

Name:

Ministero Politiche agricole, alimentari e forestali

Address:

Via XX Settembre, 20

I-00187 Roma

Tel.

(39) 06 481 99 68

Fax

(39) 06 42 01 31 26

E-mail:

qpa3@politicheagricole.gov.it

2.   Applicant group:

| Name: | Consorzio Radicchio di Treviso |
| --- | --- |
| Address: | Viale scandolara, 80 |
| I-31059 Zero Branco (TV) |

Name:

Consorzio Radicchio di Treviso

Address:

Viale scandolara, 80

I-31059 Zero Branco (TV)

Tel.

(39) 0422 48 80 87

Fax

(39) 0422 48 80 87

E-mail:

—

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

Class 1.6 — Fruit, vegetables and cereals, whether or not processed

4.   Specification:

(Summary of requirements under Article 4(2))

4.1.   Name: ‘Radicchio Rosso di Treviso’

4.2.   Description: Crops grown to produce the PGI Radicchio Rosso di Treviso must consist of plants of the genus Cichorium, species intybus L., variety silvestre, which includes early and late-growing types.

Radicchio Rosso di Treviso

Cichorium

intybus

silvestre

When released for consumption, radicchio bearing the PGI Radicchio Rosso di Treviso must have the following characteristics:

radicchio

Radicchio Rosso di Treviso

Late-growing Radicchio Rosso di Treviso

Radicchio Rosso di Treviso

Physical characteristics: regular, uniform and compact shoots; tight, enveloping leaves that tend to close the head at the tip; the radicchio head includes a portion of perfectly dressed stem of a length proportional to the size of the head, but no longer than 6 cm.

radicchio

Colour: the leaves are deep wine red in colour with secondary veining slightly pronounced and the dorsal rib (primary veining) is white.

Taste: the dorsal rib is pleasantly bitter and crunchy.

Size: the heads weigh at least 100 g, with a minimum diameter at the neck of 3 cm and measure 12-25 cm in length (excluding the stem).

The product profile of late-growing Radicchio Rosso di Treviso is as follows:

Radicchio Rosso di Treviso

perfectly ripe,

bright, strong red colour of the foliage,

white-coloured primary veining,

good consistency,

medium to large in size,

heads are even in size and length,

dressing is meticulous, elegant and without flaws,

stem proportionate to the head and no longer than 6 cm.

Early-growing Radicchio Rosso di Treviso

Radicchio Rosso di Treviso

Physical characteristics: large, elongated and tightly closed head with a small portion of stem.

Colour: the leaves have very pronounced, white primary veining that dissipate into many smaller veins throughout the deep red, well developed leaves.

Taste: the leaves taste slightly bitter and have a medium crunchy consistency.

Size: minimum weight of heads is 150 g, and length (excluding the stem) is 15-25 cm.

The product profile of early-growing Radicchio Rosso di Treviso is as follows:

Radicchio Rosso di Treviso

perfectly ripe,

bright red colour of the leaf with fine white veining,

good consistency,

medium to large in size,

evenly sized heads,

dressing is meticulous, elegant and without flaws,

stem proportionate to the head and no longer than 4 cm.

4.3.   Geographical area: The production and packaging area of late-growing Radicchio Rosso di Treviso comprises the entire territory of the following municipalities in the Provinces of Treviso, Padua and Venice.

Radicchio Rosso di Treviso

Province of Treviso: Carbonera, Casale sul Sile, Casier, Istrana, Mogliano Veneto, Morgano, Paese, Ponzano Veneto, Preganziol, Quinto di Treviso, Silea, Spresiano, Trevignano, Treviso, Vedelago, Villorba and Zero Branco.

Province of Padua: Piombino Dese and Trebaseleghe.

Province of Venice: Martellago, Mirano, Noale, Salzano and Scorzè.

The production and packaging area of early-growing Radicchio Rosso di Treviso comprises the entire territory of the following municipalities in the Provinces of Treviso, Padua and Venice.

Radicchio Rosso di Treviso

Province of Treviso: Breda di Piave, Carbonera, Casale sul Sile, Casier, Castelfranco Veneto, Castello di Godego, Istrana, Loria, Maserada sul Piave, Mogliano Veneto, Monastier, Morgano, Paese, Ponzano Veneto, Preganziol, Quinto di Treviso, Resana, Riese Pio X, Roncade, San Biagio di Callalta, Silea, Spresiano, Trevignano, Treviso, Vedelago, Villorba, Zenson di Piave and Zero Branco.

Province of Padua: Borgoricco, Camposanpiero, Loreggia, Massanzago, Piombino Dese and Trebaseleghe.

Province of Venice: Martellago, Mirano, Noale, Salzano, Santa Maria di Sala, Scorzè and Spinea.

4.4.   Proof of origin: Lists of producers and packagers that intend to use the PGI for each type of radicchio in each production year are compiled by the inspection body authorised under Article 10 of Regulation (EC) No 510/2006 for the purpose of monitoring production and packaging stages.

radicchio

Producers of late and/or early-growing radicchio and managers of all holdings located within the production area that grow Radicchio Rosso di Treviso may be included on the list referred to above.

radicchio

Radicchio Rosso di Treviso

Producers must be included in this list in respect of each production year and must declare annually the type grown, the area cultivated and the quantities produced and delivered to packagers.

Requests for inclusion in the list must be submitted to the inspection body by 31 May each year.

Packagers must send the inspection body a statement of annual production packaged with a breakdown by type grown.

Producers and packagers are entered on the list for a renewable period of one year.

The farm manager must enter in a specific farm register the date on which harvesting operations commence.

Farm managers must, in respect of each production year and type of radicchio grown, notify the inspection body of the quantity of end product obtained that is fit to be placed on the market.

radicchio

At the same time, farm managers must enter this quantity in the farm register, noting the date of delivery to the packager, except where they package the product themselves.

4.5.   Method of production: The conditions of premises and cultivation techniques for the production of the PGI Radicchio Rosso di Treviso must be in line with local traditions and in any event be designed to give the product its specific characteristics.

Radicchio Rosso di Treviso

Production of late- and early-growing Radicchio Rosso di Treviso requires fresh, deep, well drained and non alkaline soils, not excessively rich in nutrients, particularly nitrogen. Particularly well suited for cultivation are areas with clay and sand-rich soils on old flood land in the process of decalcification. Suitable climates have enough rainfall in summer with limited maximum temperatures, dry autumn weather and early winters with temperatures reaching as low as minus 10 degrees Celsius.

Radicchio Rosso di Treviso

Planting density for the sowing, transplanting and thinning stages must not exceed 8 plants per square metre.

Maximum production per hectare of crop may not exceed the following limits (not including any tolerance):

late-growing type: 7 000 kg/ha,

early-growing type: 9 000 kg/ha.

The maximum unit weight of heads of radicchio, which make up the end product, may not exceed the following limits (not including any tolerance):

radicchio

late-growing type: 0,4 kg,

early-growing type: 0,5 kg.

Production of early- or late-growing Radicchio Rosso di Treviso invariably commences by sowing or transplanting seedlings.

Radicchio Rosso di Treviso

Sowing outside must take place between 1 June and 31 July each year.

The transplanting of radicchio seedlings must take place by 31 August each year.

radicchio

Harvesting late-growing Radicchio Rosso di Treviso is carried out after 1 November and in any case after the crop is exposed to frost at least twice, which promotes the red colouring.

Radicchio Rosso di Treviso

Harvesting early-growing Radicchio Rosso di Treviso is carried out after 1 September.

Radicchio Rosso di Treviso

Growing, blanching, forcing, the development of the characteristics as laid down for the PGI Radicchio Rosso di Treviso to be released for consumption and the packaging stage must be carried out within the area defined in section 4.3.

Radicchio Rosso di Treviso

The process of blanching, forcing and preparing the heads for packaging is carried out in various stages for each of the two types of radicchio.

radicchio

Late-growing Radicchio Rosso di Treviso

Radicchio Rosso di Treviso

The traditional procedure of post-harvest processing is described below.

Pre-forcing stage

During this first stage, the plants harvested with part of the root structure are cleaned of the external leaves and any earth remaining on the roots.

The heads are then gathered into bundles or placed in netted or perforated crates.

In both cases the stems of all plants must be of the same length.

The bundles or crates of radicchio heads, lined up on the ground, are protected by a tunnel to prevent them from being soaked by precipitation or the thawing of frost. The tunnels must ensure that the heads receive ample ventilation. This last stage may also be carried out by placing the bundles or crates in controlled environments.

radicchio

Forcing and blanching

Forcing and blanching are essential and irreplaceable stages which bring out the organoleptic, commercial and aesthetic qualities of late-growing Radicchio Rosso di Treviso. It is achieved by allowing the heads to form new leaves under light-free conditions, i.e. leaves containing little to no chlorophyll pigment. This serves to highlight the bright red colour of the foliage, reduce the fibrous consistency and develop a crunchy and pleasantly bitter taste.

Radicchio Rosso di Treviso

Late-growing Radicchio Rosso di Treviso is forced by using spring water at a temperature of around 11 degrees Celsius. The heads are vertically immersed in the water up to the stem for a period that is sufficient to allow them to reach the right level of ripeness and the characteristics as set out above.

Radicchio Rosso di Treviso

Dressing stage

Afterwards comes the dressing stage, which involves untying the bundles or removing them from crates, discarding any leaves that have deteriorated or display irregular characteristics to produce radicchio heads that meet the requirements, and then cutting and paring the stem to a size proportionate to the head.

radicchio

Dressing must be carried out immediately before the product is sent for distribution. After dressing, the radicchio is placed in large receptacles with running water to be washed and packaged.

radicchio

Early-growing Radicchio Rosso di Treviso

Radicchio Rosso di Treviso

Tying

This stage involves tying the heads in the field to prevent the normal process of photosynthesis for a period that is sufficient to allow them to reach the right level of ripeness and the characteristics as set out above.

Dressing stage

In the first stage after harvesting, the untied radicchio heads are trimmed of any external leaves that do not meet the minimum criteria and the neck and stem are then dressed. Then the radicchio is placed in large receptacles of running water for washing. Any leaves that do not meet the quality criteria are discarded and the radicchio is then sent for packaging.

radicchio

radicchio

radicchio

Radicchio released for consumption using the PGI Radicchio Rosso di Treviso must be packaged:

Radicchio

Radicchio Rosso di Treviso

in suitable containers with a base of 30 × 50 cm or 30 × 40 cm and a maximum capacity of 5 kg of product,

in suitable containers with a base of 40 × 60 cm and a maximum capacity of 7,5 kg of product,

in suitable containers of other sizes, provided they do not hold more than 2 kg of product.

Each container must have a sealed cover to prevent the content from being removed without breaking the seal.

4.6.   Link: The environmental conditions and natural and human factors combine to meet the requirements of Radicchio Rosso di Treviso. History, progress, centuries-old traditions of local farms and growers, the characteristics of the land, the climate, the temperature of the ground water and the ability to produce springs simply by drilling, i.e. at low cost, all underpin the link between Radicchio Rosso di Treviso and the environment in which it is grown.

Radicchio Rosso di Treviso

Radicchio Rosso di Treviso

4.7.   Inspection body:

| Name: | CSQA S.r.l. Certificazioni |
| --- | --- |
| Address: | Via S. Gaetano, 74 |
| I-36016 Thiene (VI) |

Name:

CSQA S.r.l. Certificazioni

Address:

Via S. Gaetano, 74

I-36016 Thiene (VI)

Tel.

(39) 0445 36 60 94

Fax

(39) 0445 38 26 72

E-mail:

csqa@csqa.it

4.8.   Labelling: The containers must bear the following wording, in block letters of equal size: Radicchio Rosso di Treviso PGI and the specification ‘tardivo’ (late-growing) or ‘precoce’ (early-growing). The containers must also bear the following:

Radicchio Rosso di Treviso

tardivo

precoce

the name or company name and address or registered office of the individual producer or association of producers and the packager, and

the net weight as sold,

they may bear additional information, provided this is not of a laudatory nature and does not mislead the consumer as to the nature and characteristics of the product.

Every container and/or cover seal must also feature the logo identifying the PGI, using the shapes, colours, sizes and proportions as indicated, also specifying the type, either ‘precoce’ (early-growing) or ‘tardivo’ (late-growing).

precoce

tardivo

The logo, which is red in colour on a white background, is made up of an image depicting a stylised radicchio composition with, above it, the words Radicchio Rosso di Treviso PGI, the whole image being framed by a red border.

radicchio

Radicchio Rosso di Treviso

Font: Rockwell condensed

Colour of logo: Red = Magenta 100 % — Yellow 80 % — Cyan 30 %

The mention ‘precoce’ (early-growing) or ‘tardivo’ (late-growing) is affixed in white letters on a red background next to a photographic reproduction of the corresponding Radicchio Rosso di Treviso.

precoce

tardivo

Radicchio Rosso di Treviso

In addition, the logo may also be affixed to the seal by the person concerned.

Any other indication used alongside Radicchio Rosso di Treviso PGI must be significantly smaller in size.

Radicchio Rosso di Treviso

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

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