# C_2015154EN.01002601.xml

| 9.5.2015 | EN | Official Journal of the European Union | C 154/26 |
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9.5.2015

EN

Official Journal of the European Union

C 154/26

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Publication of an amendment application 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

(2015/C 154/09)

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).

1

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

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

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

‘NOIX DU PÉRIGORD’

‘NOIX DU PÉRIGORD’

EU No: FR-PDO-0205-01286 — 21.11.2014

EU No: FR-PDO-0205-01286 — 21.11.2014

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

| Syndicat professionnel de la noix et du cerneau de Noix du Périgord |
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| Lieu dit Perrical |
| 46600 Creysse |
| FRANCE |
| Tel. +33 565322222 |
| Fax +33 565370742 |
| E-mail: contact@noixduperigord.com |

Syndicat professionnel de la noix et du cerneau de Noix du Périgord

Lieu dit Perrical

46600 Creysse

FRANCE

Tel. +33 565322222

Fax +33 565370742

E-mail: contact@noixduperigord.com

Producers and processors represent the members of the professional association for ‘Noix du Périgord’ walnuts and walnut kernels. The association has a legitimate interest in applying for an amendment.

2.   Member State or Third Country

Member State or Third Country

France

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

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

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4.   Type of amendment(s)

Type of amendment(s)

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5.   Amendment(s)

Amendment(s)

Product description

Product description

| — | fresh walnuts
  Fresh walnuts are sold in-shell, not dried, shortly after harvest. They are harvested when the husks begin to crack and the shells show through, after the trees have been shaken. When the nuts fall from the trees, the husks separate naturally although sometimes bits of husk remain attached to the shells. These bits of husk must be removed to give the exterior of the walnut the right appearance. The group wished to clarify that a mechanised process can be used to remove the husks from the shells.

  ‘These walnuts are sold in-shell. The husks separated from the shells naturally. A mechanised process may have been used to remove any bits of husk remaining attached to the shells.’

  This addition refers to existing practices. It does not call into question the characteristics of the fresh walnuts or the harvesting methods.
  In addition, the group wished to replace the word ‘must’ with ‘may’ in the following sentence: ‘These are fresh nuts which may be peeled after cracking’. In fact, peeling the fresh nuts is a matter for the consumer and is not obligatory. It is optional and depends on personal taste. |
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fresh walnuts

Fresh walnuts are sold in-shell, not dried, shortly after harvest. They are harvested when the husks begin to crack and the shells show through, after the trees have been shaken. When the nuts fall from the trees, the husks separate naturally although sometimes bits of husk remain attached to the shells. These bits of husk must be removed to give the exterior of the walnut the right appearance. The group wished to clarify that a mechanised process can be used to remove the husks from the shells.

‘These walnuts are sold in-shell. The husks separated from the shells naturally. A mechanised process may have been used to remove any bits of husk remaining attached to the shells.’

This addition refers to existing practices. It does not call into question the characteristics of the fresh walnuts or the harvesting methods.

In addition, the group wished to replace the word ‘must’ with ‘may’ in the following sentence: ‘These are fresh nuts which may be peeled after cracking’. In fact, peeling the fresh nuts is a matter for the consumer and is not obligatory. It is optional and depends on personal taste.

| — | dried walnuts
  Amendment to the specifications relating to the moisture content of the dried nut, in order to bring it into line with the marketing standard stipulating that this must not exceed 12 %.

  ‘Walnuts stripped of their husks and dried have a moisture content equal to or less than 12 %’. |
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dried walnuts

Amendment to the specifications relating to the moisture content of the dried nut, in order to bring it into line with the marketing standard stipulating that this must not exceed 12 %.

‘Walnuts stripped of their husks and dried have a moisture content equal to or less than 12 %’.

Proof of origin

Proof of origin

In terms of lay-out, the historical account that appeared in this part of the specification has been moved to the section on ‘Specificity of the product’. The information on identifying groves has been moved to the ‘Geographical area’ section.

Owing to developments in national legislation and regulations, the text under the heading ‘Evidence that the product originates from the defined geographical area’ has been consolidated. The same text has been further amended to bring together provisions on declaration requirements and the keeping of registers for tracing the product and monitoring production conditions.

The obligations of operators are specified, e.g. forms, deadlines, information to be supplied.

Finally, the sentences concerning the content of analytical and organoleptic tests have been deleted. However, this information is included in the checklist under ‘National requirements’ and in the monitoring plan for this PDO.

Method of production

Method of production

With regard to lay-out, descriptions of varieties have been moved to the section on ‘Specificity of the product’. The only part retained is the lists of varieties according to method of presentation, i.e. fresh walnuts, dry walnuts, kernels.

The following amendments have also been inserted:

—   Amendment to provisions on irrigation

Amendment to provisions on irrigation

Deletion of 10 September as the date marking the end of the permitted irrigation period, to be replaced by authorisation to irrigate until harvest.

‘Irrigation is permitted during the tree's growing period and until harvest. This is to facilitate harvesting operations by enabling better separation of the husk from the shell. The following provisions must be respected.’

This amendment does not have any negative impact on the quality of the product in question. Indeed, irrigation after 10 September has greater impact on harvest conditions than on the development of the walnuts themselves. By then, the latter are already fully formed, having developed in July and August and reached maturity in mid-September. Irrigation after 10 September enables better separation of husk and shell as the husk does not crack properly without moisture. In addition, the walnuts fall from the tree more easily which facilitates harvesting operations.

The resulting improvement in harvesting conditions guarantees the quality of the product.

—   Production conditions specific to fresh walnuts

Production conditions specific to fresh walnuts

It is specified that mixing varieties was not allowed during packing. Under no circumstances could fresh walnuts have been used to produce dry ones.

—   Production conditions specific to dry walnuts

Production conditions specific to dry walnuts

The derogation periods relating to the treatment of the in-shell walnuts with hypochlorite solution and to packing in the geographical area have been deleted as the deadlines have passed.

It is specified that mixing varieties during packing is prohibited, with the exception of the traditional corne-marbot mix.

—   Packaging and sale

Packaging and sale

The justification for packing in the geographical area, which appeared in the summary sheet published in the Official Journal of the European Union in 2003, has been inserted into the specification.

Official Journal of the European Union

To guarantee the quality of the products, a marketing deadline has been set in the specification. In order to be more specific, and facilitate monitoring, the marketing deadline has been replaced by a deadline for dispatch.

Labelling

Labelling

In order to comply with the provisions of Regulation (EU) No 1151/2012:

| — | Deletion of the reference to AOC |
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Deletion of the reference to AOC

| — | Inclusion of the obligation to affix the European Union ‘PDO’ symbol. |
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Inclusion of the obligation to affix the European Union ‘PDO’ symbol.

Other changes

Other changes

| — | Requester: amendment of group name and clarification of its legal status. |
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Requester: amendment of group name and clarification of its legal status.

| — | Geographical area:






  — | The description of the geographical area has been moved to the ‘Link — specificity of the area’ section. |
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Geographical area:

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The description of the geographical area has been moved to the ‘Link — specificity of the area’ section.

| — | Details regarding identification of groves and isolated walnut trees have been copied here from the section on ‘Traceability’. This information has been supplemented by information about the procedures for identifying land parcels. |
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Details regarding identification of groves and isolated walnut trees have been copied here from the section on ‘Traceability’. This information has been supplemented by information about the procedures for identifying land parcels.

| — | Monitoring: In the light of changes to national legislation and rules, the ‘National requirements’ section is presented as a checklist in the form of a table with reference values and evaluation methods for each point. |
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Monitoring: In the light of changes to national legislation and rules, the ‘National requirements’ section is presented as a checklist in the form of a table with reference values and evaluation methods for each point.

SINGLE DOCUMENT

‘NOIX DU PÉRIGORD’

‘NOIX DU PÉRIGORD’

EU No: FR-PDO-0205-01286 — 21.11.2014

EU No: FR-PDO-0205-01286 — 21.11.2014

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name

Name

‘Noix du Périgord’

2.   Member State or Third Country

Member State or Third Country

France

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

The following products may be covered by the ‘Noix du Périgord’ denomination of origin: fresh or early walnuts, dry walnuts, walnut kernels.

The minimum size for fresh or early walnuts and dry walnuts is 28 mm.

Fresh or early walnuts are fresh products, sold in-shell to be consumed shortly after harvest. The nuts must be shelled and can be peeled before being eaten. They are harvested at the point when the kernel is firm and easily peeled. On packing, the moisture content of the nuts is least 30 %. The two varieties selected for fresh or early walnuts are marbot and franquette.

Dry walnuts are subjected to a gentle drying process after harvest. Their moisture content on packing is no higher than 12 %. These nuts can be simply cracked and eaten as their bitterness will have softened. The varieties used for dry walnuts are marbot, franquette and corne.

Walnut sold as kernels are too large to pass through an 8 mm mesh. Small, light-coloured kernels are in great demand. In the case of predominantly light-coloured kernels, all shapes are acceptable, whole or in pieces. Where kernels are slightly darker, light brown or lemon-coloured, only half-kernels are acceptable. Kernels darker in colour must represent no more than 5 % of the packed product. The moisture level of such kernels must be no more than 5 %. The varieties sold as kernels are corne, franquette and grandjean.

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

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

Specific steps in production that must take place in the defined geographical area

The walnuts must be grown and shelled in the area.

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

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

Fresh or early walnuts are packed in batches weighing a maximum of 10 kg.

Dry walnuts are packed in lots weighing a maximum of 25 kg.

Walnut kernels are packed in batches weighing a maximum of 15 kg.

The main reason for packing in the geographical area is:

| — | to ensure the quality of the product.
  Fresh walnuts contain at least 30 % water and are prone to desiccation. To preserve their quality, they must be kept at a temperature of between 1 °C and 5 °C with a relative humidity of between 80 % and 95 %, i.e. in a cold chamber. Packing in non-airtight packaging must therefore be done as close as possible to the marketing stage, and therefore in the production area, so as to guarantee the quality of the walnuts. This is achieved through special preservation conditions, which are kept constant from harvest. Fresh walnuts have a limited shelf life, they may not be dispatched after 15 October of the year of harvest, and may under no circumstances be converted into dry walnuts. Furthermore, it is specified on the packaging that fresh walnuts must be kept in the salad drawer of the refrigerator.
  The technical aspects described above also apply to dry walnuts. The products need to be packaged within the geographical area, not because of their water content, but rather because of their oil, or fatty acids. Inappropriate storage methods could spoil the walnuts by letting them become rancid. As in the case of fresh walnuts, there are standards relating to storage, although they apply after 1 March. Specifically, the temperature must be between 2 °C and 8 °C, and the humidity between 60 % and 75 %. Dry walnuts also have a limited shelf life: until 31 December of the year after the year of harvest. |
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to ensure the quality of the product.

Fresh walnuts contain at least 30 % water and are prone to desiccation. To preserve their quality, they must be kept at a temperature of between 1 °C and 5 °C with a relative humidity of between 80 % and 95 %, i.e. in a cold chamber. Packing in non-airtight packaging must therefore be done as close as possible to the marketing stage, and therefore in the production area, so as to guarantee the quality of the walnuts. This is achieved through special preservation conditions, which are kept constant from harvest. Fresh walnuts have a limited shelf life, they may not be dispatched after 15 October of the year of harvest, and may under no circumstances be converted into dry walnuts. Furthermore, it is specified on the packaging that fresh walnuts must be kept in the salad drawer of the refrigerator.

The technical aspects described above also apply to dry walnuts. The products need to be packaged within the geographical area, not because of their water content, but rather because of their oil, or fatty acids. Inappropriate storage methods could spoil the walnuts by letting them become rancid. As in the case of fresh walnuts, there are standards relating to storage, although they apply after 1 March. Specifically, the temperature must be between 2 °C and 8 °C, and the humidity between 60 % and 75 %. Dry walnuts also have a limited shelf life: until 31 December of the year after the year of harvest.

| — | preserving the characteristics of the product
  It is not permitted to dispatch in-shell walnuts or walnut kernels in bulk outside the geographical area. Walnuts can generally be said to be fungible, like wine. This means that walnuts of different origins and varieties can be mixed together in the same packaging. In other parts of France, mixed varieties of in-shell walnuts are sold. However the tradition in Périgord has always been to sell walnuts by variety so that certain varieties of higher quality can enjoy greater appreciation. The only exception to this rule is the traditional ‘corne-marbot’ mixture, as this makes it easier to sell the corne variety. While the gustatory merits of the latter are clear, it is difficult to crack which may be off-putting to some consumers. This tradition of selling walnuts by variety explains the requirement for packing in the production area, which is the current practice in the Périgord. Moreover, one of the assessment criteria used for visual inspection of shells, for fresh and dry walnuts, in the organoleptic tests is the varietal purity of the samples. Batches containing too high a percentage of other varieties may not bear the protected name. In the case of the kernel concerned, it is hard to determine the variety by sight but more obvious from the taste. |
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preserving the characteristics of the product

It is not permitted to dispatch in-shell walnuts or walnut kernels in bulk outside the geographical area. Walnuts can generally be said to be fungible, like wine. This means that walnuts of different origins and varieties can be mixed together in the same packaging. In other parts of France, mixed varieties of in-shell walnuts are sold. However the tradition in Périgord has always been to sell walnuts by variety so that certain varieties of higher quality can enjoy greater appreciation. The only exception to this rule is the traditional ‘corne-marbot’ mixture, as this makes it easier to sell the corne variety. While the gustatory merits of the latter are clear, it is difficult to crack which may be off-putting to some consumers. This tradition of selling walnuts by variety explains the requirement for packing in the production area, which is the current practice in the Périgord. Moreover, one of the assessment criteria used for visual inspection of shells, for fresh and dry walnuts, in the organoleptic tests is the varietal purity of the samples. Batches containing too high a percentage of other varieties may not bear the protected name. In the case of the kernel concerned, it is hard to determine the variety by sight but more obvious from the taste.

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

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

On individual packs of fresh or early walnuts, dry walnuts and walnut kernels qualifying for the designation of origin ‘Noix du Périgord’, the labelling includes the following information, in the same field of vision, on the front of the packaging:

| — | the marking distributed to all operators by the group; |
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the marking distributed to all operators by the group;

| — | the name of the designation of origin ‘Noix du Périgord’ in characters of the same size, at least, as the largest characters; |
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the name of the designation of origin ‘Noix du Périgord’ in characters of the same size, at least, as the largest characters;

| — | the European Union PDO logo; |
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the European Union PDO logo;

| — | where appropriate, a reference to walnut kernels. |
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where appropriate, a reference to walnut kernels.

The labelling for kernels must also indicate the year of harvest. This does not have to be in the same field of vision.

For dry nuts, the label must also indicate the name of the varieties in the case of a mix of corne and marbot. This does not have to be in the same field of vision.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area of the ‘Noix du Périgord’ is made up of 612 municipalities in the Departments of l'Aveyron, la Charente, la Corrèze, la Dordogne, le Lot, and le Lot-et-Garonne.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

The product ‘Noix du Périgord’ is produced in a traditional walnut and walnut-kernel production area.

The geographical area of production is a transitional zone between the foothills of the Massif Central, on which it rests, and the broad plains of the Aquitaine basin which it overhangs to the south.

This broad plateau forms a kind of stepping-stone some 100 kilometres high, through which a river system flows. The latter converges around Gironde in the south-west, creating an undulating effect.

In geological terms, the formations constituting the substrate of this broad plateau belong to the secondary era. These marine geological formations are attributed to the Jurassic and Cretaceous periods. They feature brown calcareous or calcic soils, or slightly leached brown soils that may be acidic when covered with silt.

The main pedological characteristic of these soils is their high clay content. This applies to the overall profile of the clay-limestone soils, as well as solely to the subsoil in the case of the leached soils.

With regard to the climate, the geographical area of production enjoys the physical protection of the Massif Central against the cold north-east winds. It also warms up more rapidly owing to its south-west exposure.

The temperate Atlantic climate means an annual rainfall of around 800 mm, distributed throughout the year, peaking in spring and autumn.

Groves are planted with the traditional local varieties corne, marbot and grandjean.

Franquette, originally from Isère, was introduced in the 1950s. It has subsequently spread throughout the geographical area. This variety has been able to adapt to local soil and weather conditions. It has developed characteristics different from those of the same variety harvested elsewhere, especially in Isère.

The mechanisation of harvesting methods combined with the know-how of producers has made it possible to ban the treatment of walnuts with hypochlorite solution. This used to be done to improve the appearance of the walnuts when they had been left lying on the ground.

Fresh or early walnuts are harvested when the kernel is firm and peels easily. This product is delicate and prone to dessication. As such, it is kept in a cold chamber with a controlled temperature and humidity level. Given their nature, fresh and early walnuts must be consumed soon after harvesting. They must not be dispatched after 15 October of the year of harvest, and must not, under any circumstances, be converted into dry walnuts.

Dry walnuts are dried naturally on laths or in hot dry air flows. In the latter case, the temperature of the air flow is below 30 °C. All of the walnuts for drying must come into contact with the air flow.

Walnuts can then be cracked either by hand or machine. The kernels are extracted only by hand. This is so that any bits of shell adhering to the kernels can be removed.

5.2.   Specificity of the product

Specificity of the product

The specificity of the ‘Noix du Périgord’ is that it comes from local traditional varieties, i.e. marbot, corne and grandjean, together with a variety adapted to the land: the franquette. Each variety is traditionally associated with one or more forms of presentation: fresh, dry or as kernels. Presentation depends on how easy they are to shell and their keeping qualities. For dry nuts, in keeping with tradition, mixing varieties is prohibited except in the case of the corne-marbot mix.

The ‘Noix du Périgord’ is presented fresh or dry in-shell, and in the form of kernels.

| — | The fresh walnuts come from the marbot and franquette varieties. Their moisture content is at least 30 %. |
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The fresh walnuts come from the marbot and franquette varieties. Their moisture content is at least 30 %.

| — | The dry walnuts come from the marbot, franquette and corne varieties. Their moisture content is no higher than 12 %. |
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The dry walnuts come from the marbot, franquette and corne varieties. Their moisture content is no higher than 12 %.

The minimum size for fresh or early walnuts and dry walnuts is 28 mm.

| — | For kernels of the franquette, corne and grandjean varieties, the moisture content is no more than 5 %. |
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For kernels of the franquette, corne and grandjean varieties, the moisture content is no more than 5 %.

Kernels are pale in colour, no darker than light brown and/or lemon-coloured.

The specific organoleptic characteristics of each variety are as follows.

| — | Marbot kernels are quite soft with a sweet flavour at first bite and a slightly bitter after-taste. The walnut flavour is quite pronounced. When the walnuts are eaten fresh, the skin on the kernel lends a more pronounced bitter note. |
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Marbot kernels are quite soft with a sweet flavour at first bite and a slightly bitter after-taste. The walnut flavour is quite pronounced. When the walnuts are eaten fresh, the skin on the kernel lends a more pronounced bitter note.

| — | Franquette kernels are a pale golden colour with a sweet smell. The walnut aromas are intense and there is a notable sweet flavour. The rather oily texture is widely appreciated. |
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Franquette kernels are a pale golden colour with a sweet smell. The walnut aromas are intense and there is a notable sweet flavour. The rather oily texture is widely appreciated.

| — | Kernels of the corne variety are a light golden colour and have a particularly delicate fruity flavour, as well as a pleasant crispness. |
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Kernels of the corne variety are a light golden colour and have a particularly delicate fruity flavour, as well as a pleasant crispness.

| — | Easily shelled, grandjean kernels are light-coloured and flavoursome. The texture is pleasant in the mouth, not especially oily and with an interesting balance of bitter and sweet flavours. |
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Easily shelled, grandjean kernels are light-coloured and flavoursome. The texture is pleasant in the mouth, not especially oily and with an interesting balance of bitter and sweet flavours.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

The product ‘Noix du Périgord’ is produced in a traditional area of walnut and walnut-kernel production.

Walnut trees are vulnerable to spring frosts. However, the position of the geographical area of production, sheltered by the Massif Central, affords some protection from gusts of cold air from the north.

Furthermore, the geographical area receives significant rainfall in summer in the form of storms which supply the walnut trees with the water that they need. These storms are vital around mid-July when the walnuts are increasing in size, and in mid-August for the development of the kernels that will ‘fill’ their shells.

The cracking of calcareous soils, and the soils' high clay content, allow the walnut trees to develop deep roots. As such, they are able to draw on the water resources needed throughout the growth cycle.

Controlled irrigation may also be used to provide the walnut trees with the necessary water. This ensures that husks separate properly from shells during harvest, as well as facilitating the way walnuts fall from the trees and the harvesting operations.

In Périgord, the varieties grown are recognised and used, according to their intrinsic qualities, as fresh or dry walnuts or walnut kernels. Furthermore, it is a Périgord tradition to sell dry walnuts according to variety.

Traditional know-how regarding harvest and drying are perpetuated in the mechanisation of harvesting practices, particularly in tree-shaking. The same is true in the development of drying techniques using hot-air ventilation.

The aforementioned mechanisation makes it possible to harvest the walnuts when they are fully ripe. It stops them from being in contact with the ground for too long, which preserves the shells and colour of the kernels, preventing them from turning brown. In this way, there is compliance with the quality and appearance criteria when the walnuts are packed.

Air-drying allows for greater uniformity when drying the walnuts as the flows of hot air can be controlled.

Producers' know-how regarding manual shelling is a local tradition that goes back a long time. It acts as a guarantee of respect for the quality and integrity of the walnuts, and has contributed to making the ‘Noix du Périgord’ a product of distinction.

In addition, conservation methods for in-shell nuts and kernels mean that they retain their qualities until consumption regardless of how they are presented, whether plain or used in other products such as chocolates, pastries or cheeses. After 1 March, dry walnuts and kernels are kept under storage conditions in order to prevent their oil content from deteriorating, i.e. turning rancid.

The renown of the ‘Noix du Périgord’ as a quality product has grown over the centuries and is now well established. Since the nineteenth century, the product has been appreciated by connoisseurs of fine food in France as well as throughout Europe and in America. In 1959, Louis Garavel commented in his work La culture du noyer [Walnut-tree cultivation] ‘Walnuts produced in Périgord have long had an excellent reputation, both in the French markets and abroad’.

La culture du noyer

Reference to publication of the specification

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation (2))

2

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-fc000450-0225-4505-8586-924959dba4e5/telechargement

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

1

(2)  See footnote 1.

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