# C_2007179EN.01001901.xml

| 1.8.2007 | EN | Official Journal of the European Union | C 179/19 |
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1.8.2007

EN

Official Journal of the European Union

C 179/19

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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 179/07)

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.

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SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘ΣΤΑΦΙΔΑ ΖΑΚΥΝΘΟΥ’ (STAFIDA ZAKYNTHOU)

EC No: EL/PDO/005/0493/12.9.2005

PDO ( X ) PGI ( )

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

1.   Responsible department in the Member State:

| Name: | Ministry of Rural Development and Food — Organic Farming Directorate, Department PDO, PGI, TSG |
| --- | --- |
| Address: | Αcharnon 29, GR-101 76, Athènes |
| Tel. | (30) 210 823 20 25 |
| Fax | (30) 210 882 12 41 |
| E-mail: | yp3popge@otenet.gr |

Name:

Ministry of Rural Development and Food — Organic Farming Directorate, Department PDO, PGI, TSG

Address:

Αcharnon 29, GR-101 76, Athènes

Tel.

(30) 210 823 20 25

Fax

(30) 210 882 12 41

E-mail:

yp3popge@otenet.gr

2.   Group:

| Name: | Producer Group i) Fruit and Vegetables, Union of Agricultural Cooperatives (Zante Currants) |
| --- | --- |
| Address: | Lomvardou 42, GR-291 00, Zakynthos |
| Tel. | (30) 269 502 76 11/504 24 26 |
| Fax | (30) 269 502 22 68 |
| E-mail: | easzakinthoy@aias.gr |
| Composition: | Producers/processors ( X ) Other ( ) |

Name:

Producer Group i) Fruit and Vegetables, Union of Agricultural Cooperatives (Zante Currants)

Address:

Lomvardou 42, GR-291 00, Zakynthos

Tel.

(30) 269 502 76 11/504 24 26

Fax

(30) 269 502 22 68

E-mail:

easzakinthoy@aias.gr

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

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

4.   Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name: ‘Σταφίδα Ζακύνθου’ (Stafida Zakynthou)

4.2.   Description: ‘Σταφίδα Ζακύνθου’ (Stafida Zakynthou) comes exclusively from Vitis corinthica grapes, which are sun-dried naturally.

Vitis corinthica

The main characteristics of the processed product are:

the small uniform size, with a diameter of between 4 to 8 mm,

the uniform dark purple colour,

the maximum moisture content is 18 % of the product weight,

the absence of seeds. Seeds may appear in up to 2 % of the currants.

The product is known on the European and international markets under the name ‘Zante currants’ and is marketed in the following types:

‘small’, with a currant diameter of from four to seven millimetres,

‘medium’, with a currant diameter of from six to eight millimetres,

‘blended’, with a currant diameter of from four to eight millimetres.

4.3.   Geographical area: The ‘Σταφίδα Ζακύνθου’ (Stafida Zakynthou) product is grown and dried on the island of Zakynthos. The production area covers 16 700 stremmas and accounts for 10 % of the island's agricultural land.

4.4.   Proof of origin: The members of the producer group i) Fruit and Vegetables, Union of Agricultural Cooperatives of Zakynthos (Zante Currants) are obliged to register their currant grape plantations in a list created, kept and updated by the inspection body. The product is transported from the producer to the processor in stacked, numbered plastic boxes specifically intended for foodstuffs. Each numbered box corresponds to a specific producer. To ensure traceability of the product, the processor keeps an annual file in which the numbering of the cartons used for packaging of the final product corresponds to the numbering of the stacked plastic boxes.

4.5.   Method of production:

Cultivation

The Zante currant is grown on Zakynthos without irrigation. The layout is linear. The vines are goblet-pruned. One important part of the production method is ‘the cut’, when the bark of the vine-stock is scored. As an alternative to the ‘cut’, the grape clusters are sprayed with a mixture of suitable plant regulatory substances approved by national and Community legislation.

Harvesting and drying

The crop is harvested by hand when the grapes have acquired their characteristic deep purple colour and sweetness and the clusters break off easily. On the same day, the harvested grapes are exposed to the sun to dry in special permanent formations on the ground — drying floors — on paper or on plastic grape racks. No chemicals are used to assist the drying. Once drying is complete, the clusters are rubbed gently on the drying floor with plastic forks to separate and remove the stalks. The product is stored by the producers.

Concentration and storage

The commencement time for concentration of the product is set for the first fortnight of September. The product is taken out of the stores, sieved and delivered to the processor for storage. The product remains in the processor's storage facilities until processing.

Processing

The processing of the dried product encompasses the following operations:

| — | removal of very small currants, agglomerations of currants, bits of stalk and plant matter from the vineyard, |
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—

removal of very small currants, agglomerations of currants, bits of stalk and plant matter from the vineyard,

| — | separation of the product into the categories ‘small’, ‘medium’ or ‘blended’, |
| --- | --- |

—

separation of the product into the categories ‘small’, ‘medium’ or ‘blended’,

| — | washing of the fruits in nothing else but clean water, |
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—

washing of the fruits in nothing else but clean water,

| — | complete removal of moisture from the surface of the currants (drying), by directing an air current along the production line, |
| --- | --- |

—

complete removal of moisture from the surface of the currants (drying), by directing an air current along the production line,

| — | detachment of the likio and final check. |
| --- | --- |

—

detachment of the likio and final check.

Throughout the process, no substances are added.

Packaging and disinsectisation

The end product is packaged by the processor in sealed packages with a content volume between 0,2 kg and 1 kg for retail sale, and in sealed cartons with a content volume of 10-15 kg for wholesale sale. Before the load is dispatched for release to the market, the product is disinsectised.

4.6.   Link: The production of the Zante Currant began in Zakynthos at the beginning of the 16th century and quickly spread to the entire island under the Venetians. From the beginning, the exceptional quality of the product led to increased European demand.

Then as now, the high demand made cultivation of the grape the main sector of the island's agricultural production, playing a prominent role in its economy.

The exceptional quality of the product is a result of the special soil and climate conditions of the region and of the methods applied in cultivation, drying and processing.

The alkaline and calcareous soils of Zakynthos, the lack of spring frost, the high amounts of sunshine and the high air temperature over the May-July period, and the minimal rainfall in July and August contribute to the high sugar content of the product and thus to its strong and characteristic sweet flavour. They also contribute to the maintenance of the uniformly small fruit size and increase the anthocyanic pigment content, which gives the final product its uniform blackish purple colour.

The high average air temperature combined with the predominance of northern winds during the drying period allow the grapes to dry to a desirable degree and within a desirable time from exposure to the sun alone and without the assistance of substances.

In addition, consumer safety and the exceptional quality of the product are ensured by the method of cultivation (adapted for full exploitation of the soil and climate conditions of the region), the careful and delicate methods of handling the product during harvesting and drying, the processing and the meticulous checks throughout.

4.7.   Inspection body:

| Name: | Organisation for the Accreditation of Agricultural Products (OPEGEP) — AGROCERT |
| --- | --- |
| Address: | Androu 1 & Patission, GR-112 57, Athènes |
| Tel. | (30) 210 823 12 77 |
| Fax | (30) 210 823 14 38 |
| E-mail: | agrocert@otenet.gr |

Name:

Organisation for the Accreditation of Agricultural Products (OPEGEP) — AGROCERT

Address:

Androu 1 & Patission, GR-112 57, Athènes

Tel.

(30) 210 823 12 77

Fax

(30) 210 823 14 38

E-mail:

agrocert@otenet.gr

| Name: | Zakynthos Prefectural Authority, Directorate for Rural Development |
| --- | --- |
| Address: | Diikitirio, GR-291 00, Zakynthos |
| Tel. | (30) 269 504 93 41 |
| Fax | (30) 269 504 83 12 |
| E-mail: | u14804@minagric.gr |

Name:

Zakynthos Prefectural Authority, Directorate for Rural Development

Address:

Diikitirio, GR-291 00, Zakynthos

Tel.

(30) 269 504 93 41

Fax

(30) 269 504 83 12

E-mail:

u14804@minagric.gr

4.8.   Labelling: The packaging must bear the indication ‘ΣΤΑΦΙΔΑ ΖΑΚΥΝΘΟΥ (ΠΟΠ)’. This indication must be written on a representation of the island of Zakynthos to the scale 1:300 000 in letters which are at least twice as thick as the letters used in any other indication.

In addition, the packaging must bear the indications required under national and Community legislation.

On the cartons for wholesale sale, the product type must be indicated with the words ‘small’ or ‘medium’ or ‘blended’ or a translation thereof.

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

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