# Official Journal C 89/2009

| | ISSN 1725-2423
  doi:10.3000/17252423.C_2009.089.eng |
| --- | --- |
| Official Journal
  of the European Union | C 89 |
| | |
| English edition | Information and Notices | Volume 5218 April 2009 |

ISSN 1725-2423

doi:10.3000/17252423.C_2009.089.eng

Official Journal

of the European Union

C 89

English edition

Information and Notices

Volume 5218 April 2009

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| Notice No | Contents | page |
| --- | --- | --- |
| | IV   Notices |
| | NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES |
| | Commission |
| 2009/C 089/01 | Euro exchange rates | 1 |

Notice No

Contents

page

IV   Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

2009/C 089/01

Euro exchange rates

1

| | V   Announcements |
| --- | --- |
| | ADMINISTRATIVE PROCEDURES |
| | Commission |
| 2009/C 089/02 | Call for proposals for actions in the field of eco-innovation under the Competitiveness and Innovation Framework Programme (CIP, Decision No 1639/2006/EC of the European Parliament and of the Council) | 2 |
| 2009/C 089/03 | Notice of invitation to tender for the buying in of skimmed milk powder by the paying agencies | 3 |
| | OTHER ACTS |
| | Commission |
| 2009/C 089/04 | 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 | 4 |
| 2009/C 089/05 | 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 | 9 |
| 2009/C 089/06 | 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 | 13 |

V   Announcements

ADMINISTRATIVE PROCEDURES

Commission

2009/C 089/02

Call for proposals for actions in the field of eco-innovation under the Competitiveness and Innovation Framework Programme (CIP, Decision No 1639/2006/EC of the European Parliament and of the Council)

2

2009/C 089/03

Notice of invitation to tender for the buying in of skimmed milk powder by the paying agencies

3

OTHER ACTS

Commission

2009/C 089/04

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

4

2009/C 089/05

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

9

2009/C 089/06

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

13

| EN | |
| --- | --- |

EN

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IV Notices

NOTICES FROM EUROPEAN UNION INSTITUTIONS AND BODIES

Commission

| 18.4.2009 | EN | Official Journal of the European Union | C 89/1 |
| --- | --- | --- | --- |

18.4.2009

EN

Official Journal of the European Union

C 89/1

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Euro exchange rates (1)

17 April 2009

2009/C 89/01

1 euro =

| | Currency | Exchange rate |
| --- | --- | --- |
| USD | US dollar | 1,3058 |
| JPY | Japanese yen | 129,67 |
| DKK | Danish krone | 7,4492 |
| GBP | Pound sterling | 0,88280 |
| SEK | Swedish krona | 11,0405 |
| CHF | Swiss franc | 1,5218 |
| ISK | Iceland króna | |
| NOK | Norwegian krone | 8,7440 |
| BGN | Bulgarian lev | 1,9558 |
| CZK | Czech koruna | 26,797 |
| EEK | Estonian kroon | 15,6466 |
| HUF | Hungarian forint | 293,85 |
| LTL | Lithuanian litas | 3,4528 |
| LVL | Latvian lats | 0,7092 |
| PLN | Polish zloty | 4,2925 |
| RON | Romanian leu | 4,2149 |
| TRY | Turkish lira | 2,1052 |
| AUD | Australian dollar | 1,8125 |
| CAD | Canadian dollar | 1,5815 |
| HKD | Hong Kong dollar | 10,1202 |
| NZD | New Zealand dollar | 2,2891 |
| SGD | Singapore dollar | 1,9603 |
| KRW | South Korean won | 1 734,10 |
| ZAR | South African rand | 11,6983 |
| CNY | Chinese yuan renminbi | 8,9220 |
| HRK | Croatian kuna | 7,3843 |
| IDR | Indonesian rupiah | 14 037,35 |
| MYR | Malaysian ringgit | 4,7224 |
| PHP | Philippine peso | 62,370 |
| RUB | Russian rouble | 43,6835 |
| THB | Thai baht | 46,317 |
| BRL | Brazilian real | 2,8366 |
| MXN | Mexican peso | 17,0616 |
| INR | Indian rupee | 65,1070 |

Currency

Exchange rate

USD

US dollar

1,3058

JPY

Japanese yen

129,67

DKK

Danish krone

7,4492

GBP

Pound sterling

0,88280

SEK

Swedish krona

11,0405

CHF

Swiss franc

1,5218

ISK

Iceland króna

NOK

Norwegian krone

8,7440

BGN

Bulgarian lev

1,9558

CZK

Czech koruna

26,797

EEK

Estonian kroon

15,6466

HUF

Hungarian forint

293,85

LTL

Lithuanian litas

3,4528

LVL

Latvian lats

0,7092

PLN

Polish zloty

4,2925

RON

Romanian leu

4,2149

TRY

Turkish lira

2,1052

AUD

Australian dollar

1,8125

CAD

Canadian dollar

1,5815

HKD

Hong Kong dollar

10,1202

NZD

New Zealand dollar

2,2891

SGD

Singapore dollar

1,9603

KRW

South Korean won

1 734,10

ZAR

South African rand

11,6983

CNY

Chinese yuan renminbi

8,9220

HRK

Croatian kuna

7,3843

IDR

Indonesian rupiah

14 037,35

MYR

Malaysian ringgit

4,7224

PHP

Philippine peso

62,370

RUB

Russian rouble

43,6835

THB

Thai baht

46,317

BRL

Brazilian real

2,8366

MXN

Mexican peso

17,0616

INR

Indian rupee

65,1070

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(1)  Source: reference exchange rate published by the ECB.

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V Announcements

ADMINISTRATIVE PROCEDURES

Commission

| 18.4.2009 | EN | Official Journal of the European Union | C 89/2 |
| --- | --- | --- | --- |

18.4.2009

EN

Official Journal of the European Union

C 89/2

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Call for proposals for actions in the field of eco-innovation under the ‘Competitiveness and Innovation Framework Programme’ (CIP, Decision No 1639/2006/EC of the European Parliament and of the Council)

2009/C 89/02

The Executive Agency for Competitiveness and Innovation (EACI) is hereby launching a call for proposals for CIP Eco-innovation first application and market replication projects. The call is closing on 10 September 2009.

Information on the modalities of the call and guidance to proposers on how to submit projects, is available on:

http://ec.europa.eu/environment/etap/ecoinnovation/call_en.htm

The helpdesk can be reached on:

http://ec.europa.eu/environment/etap/ecoinnovation/contact_en.htm

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| 18.4.2009 | EN | Official Journal of the European Union | C 89/3 |
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18.4.2009

EN

Official Journal of the European Union

C 89/3

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Notice of invitation to tender for the buying in of skimmed milk powder by the paying agencies

2009/C 89/03

| 1. | A tendering procedure for buying-in of skimmed milk powder by the paying agencies has been opened by Commission Regulation (EC) No 310/2009 (1). Provisions applicable are laid down in Section 4 of Chapter II of Commission Regulation (EC) No 214/2001 (2). |
| --- | --- |

1.

A tendering procedure for buying-in of skimmed milk powder by the paying agencies has been opened by Commission Regulation (EC) No 310/2009 (1). Provisions applicable are laid down in Section 4 of Chapter II of Commission Regulation (EC) No 214/2001 (2).

| 2. | The time limit for the submission of tenders for the first individual invitation to tender shall be 21 April 2009. |
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2.

The time limit for the submission of tenders for the first individual invitation to tender shall be 21 April 2009.

| 3. | Tenders shall be submitted to the paying agencies. The addresses of the paying agencies are available on the European Commission website CIRCA (http://circa.europa.eu/Public/irc/agri/lait/library?l=/&vm=detailed&sb=Title). |
| --- | --- |

3.

Tenders shall be submitted to the paying agencies. The addresses of the paying agencies are available on the European Commission website CIRCA (http://circa.europa.eu/Public/irc/agri/lait/library?l=/&vm=detailed&sb=Title).

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(1)  OJ L 97, 16.4.2009, p. 13.

(2)  OJ L 192, 7.2.2001, p. 100.

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OTHER ACTS

Commission

| 18.4.2009 | EN | Official Journal of the European Union | C 89/4 |
| --- | --- | --- | --- |

18.4.2009

EN

Official Journal of the European Union

C 89/4

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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

2009/C 89/04

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.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘TRUSKAWKA KASZUBSKA’ or ‘KASZËBSKÔ MALËNA’

EC No: PL-PGI-0005-0593-19.03.2007

PGI ( X ) PDO ( )

1.   Name

‘Truskawka kaszubska’ or ‘kaszëbskô malëna’

The name ‘truskawka kaszubska’ is most commonly used in commercial transactions involving this product, especially between Kashubians and persons of non-Kashubian origin. This name is used when the product is exported to foreign markets or sold in parts of Poland other than Kashubia. The other name used is ‘kaszëbskô malëna’. This name is most frequently used in common parlance. It comes from the Kashubian language, hence it is most commonly used by the inhabitants of the region i.e. Kashubians. These names may be applied interchangeably.

2.   Member State or Third Country

Poland

3.   Description of the agricultural product or foodstuff

Type of product (as in Annex II)

| Class 1.6. | Fruit, vegetables and cereals fresh or processed |
| --- | --- |

Class 1.6.

Fruit, vegetables and cereals fresh or processed

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

Only the following varieties of strawberries with the following sensory characteristics may be sold as ‘truskawka kaszubska’ or ‘kaszëbskô malëna’:

Fruit intended for direct consumption (dessert)

1.   Elsanta

| 1.1. | Appearance and shape: fruit at least 18 mm in diameter, ranging from rounded conical to conical in shape, whole, free from damage, with stalk. |
| --- | --- |

1.1.

Appearance and shape: fruit at least 18 mm in diameter, ranging from rounded conical to conical in shape, whole, free from damage, with stalk.

| 1.2. | The skin is light-red in colour, glossy, with fairly even colouring; the flesh ranges from pale-pink to light-red in colour, fairly even in cross section. |
| --- | --- |

1.2.

The skin is light-red in colour, glossy, with fairly even colouring; the flesh ranges from pale-pink to light-red in colour, fairly even in cross section.

| 1.3. | Consistency: the flesh is very juicy, firm. |
| --- | --- |

1.3.

Consistency: the flesh is very juicy, firm.

| 1.4. | Taste and smell: sweet, aromatic, balanced, reminiscent of wood strawberry |
| --- | --- |

1.4.

Taste and smell: sweet, aromatic, balanced, reminiscent of wood strawberry

2.   Honeoye

| 2.1. | Appearance and shape: fruit at least 18 mm in diameter, conical and rounded conical in shape, narrowing at the calyx to form a neck, whole, free from damage, with stalk. |
| --- | --- |

2.1.

Appearance and shape: fruit at least 18 mm in diameter, conical and rounded conical in shape, narrowing at the calyx to form a neck, whole, free from damage, with stalk.

| 2.2. | Colour: ranging from intense red to dark red, even spread over the entire surface, with a high gloss. The flesh is a fairly even light-red colour. |
| --- | --- |

2.2.

Colour: ranging from intense red to dark red, even spread over the entire surface, with a high gloss. The flesh is a fairly even light-red colour.

| 2.3. | Consistency: the flesh is juicy, very firm. |
| --- | --- |

2.3.

Consistency: the flesh is juicy, very firm.

| 2.4. | Taste and smell: sweet, aromatic, balanced, reminiscent of wood strawberry |
| --- | --- |

2.4.

Taste and smell: sweet, aromatic, balanced, reminiscent of wood strawberry

For strawberries of the varieties Elsanta and Honeoye to be called ‘truskawka kaszubska’ or ‘kaszëbskô malëna’, they must have been graded as ‘Extra’ or ‘Class I’. For strawberries to be called ‘truskawka kaszubska’ or ‘kaszëbskô malëna’, they must have the following characteristics:

| — | they must be intense red in colour, with at least 80 % colouring, |
| --- | --- |

—

they must be intense red in colour, with at least 80 % colouring,

| — | they must be uniform in shape, without any irregularities, |
| --- | --- |

—

they must be uniform in shape, without any irregularities,

| — | they must be firm to the touch with no traces of rot or signs of disease. |
| --- | --- |

—

they must be firm to the touch with no traces of rot or signs of disease.

Fruit intended for processing

3.   Senga Sengana

| 3.1. | Appearance and shape: fruit of various sizes, broad and conical with truncated top, heart-shaped, heart-shaped/spherical and spherical/rounded, whole without free from damage, with or without stalk. |
| --- | --- |

3.1.

Appearance and shape: fruit of various sizes, broad and conical with truncated top, heart-shaped, heart-shaped/spherical and spherical/rounded, whole without free from damage, with or without stalk.

| 3.2. | Colour: ranging from intense red to dark-red, evenly spread over the entire surface. The flesh is a fairly even intense red colour. |
| --- | --- |

3.2.

Colour: ranging from intense red to dark-red, evenly spread over the entire surface. The flesh is a fairly even intense red colour.

| 3.3. | Consistency: the flesh is firm, juicy or very juicy, and slightly hard. |
| --- | --- |

3.3.

Consistency: the flesh is firm, juicy or very juicy, and slightly hard.

| 3.4. | Taste and smell: sweet, aromatic, balanced, reminiscent of wood strawberry. |
| --- | --- |

3.4.

Taste and smell: sweet, aromatic, balanced, reminiscent of wood strawberry.

3.2.   Raw materials (for processed products only)

—

3.3.   Feed (for products of animal origin only)

—

3.4.   Specific steps in production that must take place in the identified geographical area.

All stages of ‘truskawka kaszubska’ or ‘kaszëbskô malëna’ production should take place in the geographical area specified in (4). The plots of land destined for cultivation must be characterised by poor soils of classes IV, V or VI. The fruit is picked by hand when it is ripe, properly developed, sound, fresh, firm, whole, undamaged, not crushed or dampened, clean and free of mould and plant protection product residues. The strawberries should be planted in a row, every 20-35 cm. The distance between rows should be 70-100 cm. If manure is used, the dosage may not exceed 30 tonnes per hectare. Cultivation techniques, in particular intensive fertilisation, aimed at obtaining yields in excess of 25 tonnes of strawberries per hectare are not permissible.

3.5.   Specific rules concerning slicing, grating, packaging, etc.

The strawberries should be arranged in layers no more than 10 cm deep.

3.6.   Specific rules concerning labelling

—

4.   Concise definition of the geographical area

‘Truskawka kaszubska’ or ‘kaszëbskô malëna’ is produced in the Kartuski, Kościerski and Bytowski districts, as well as in the municipalities of Przywidz, Wejherowo, Luzino, Szemud, Linia, Łęczyce and Cewice.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

Environmental conditions are homogeneous within the production area for ‘truskawka kaszubska’ or ‘kaszëbskô malëna’ specified in (4). Geographically, the area in question is called the Kashubian Lake District and, historically, it is known as Kashubia.

The natural environment in the Kashubian Lake District is different from that of surrounding areas in terms of climate, relief and soil type.

The Kashubian Lake District is characterised by a slightly harsher climate than surrounding areas. This is due to high altitudes of between 180 and 300 m above sea-level. Frequent influxes of polar continental air masses from the east also contribute to the harshness of the climate. Compared to the coastal climate, the seasonal variations in temperature here are substantial. At 700 mm per year, rainfall is slightly higher than the national average, with prevalent westerly winds. The growing season here is one of the shortest in Poland, fluctuating between 180 and 200 days.

The area in question is dominated by podsols formed on sand, gravel and loam. These are classes IV, V and VI soils, i.e. the least fertile types of soil. Brown soils formed on gravel and clay occur to a lesser extent, and are somewhat more fertile than the podsols. Land selected for cultivation usually has a pH of between 5.0 and 6.0. The Kashubian Lake District has a varied postglacial relief characterised by numerous ponds and channel lakes. The production area for ‘truskawka kaszubska’ or ‘kaszëbskô malëna’ covers 32 municipalities, as many as 21 of which lie within less-favoured areas in lowland zone II, and 10 are in lowland zone I.

5.2.   Specificity of the product

The specificity of the strawberries arises particularly from their very strong, exceptional and intense flavour and smell. Furthermore, ‘truskawka kaszubska’ or ‘kaszëbskô malëna’ strawberries are characteristically sweeter in flavour than fruit from other regions.

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).

The specific quality characteristics described in (5.2) for ‘truskawka kaszubska’ or ‘kaszëbskô malëna’ are a result of the specific climatic and soil-related factors outlined in (5.1).

The poor soils and harsh climate of the Kashubian Lake District have the effect of delaying the time of flowering of the strawberries and shortening the growing season. Exposure to natural factors, in particular the harsh climate, has a positive influence on the formation and ripening of the strawberries, while the very poor soils and unfavourable farming conditions are unsuitable for other crops. The big variations in relative altitude enable strawberries to be grown on slopes exposed to sunlight, which ensures proper ripening of the fruit. These factors and the slightly acidic soils are conducive to strawberry-growing.

Historically, it is said that the cultivation of strawberries in Kashubia was introduced in the 1920s and 1930s. The high quality and increasing popularity of the strawberries led to the expansion of strawberry fields over the course of more than half a century, causing them to become an integral part of the Kashubian landscape. In the early 1970s, it was decided that, given the abundance of strawberries, a Strawberry-Picking Festival should be organised. This is an open-air event which takes place every year on the first Sunday in July. The Strawberry-Picking Festival is the biggest event in the region, with visitor numbers in the tens of thousands, increasing every year. The fact that nearly two tonnes of strawberries were sold in a single day in 2005 also bears testimony to the popularity of this festival.

The reputation of ‘truskawka kaszubska’ or ‘kaszëbskô malëna’ is confirmed by numerous articles and pieces of evidence demonstrating that the product has become part of the culture and identity of the inhabitants of Kashubia. The local press publishes information vital to strawberry growers and comments at length on their efforts to join forces and take a common stand on the ‘truskawka kaszubska’ or ‘kaszëbskô malëna’, as well as to take action aimed at safeguarding the specific quality, smell and taste of these strawberries.

Measures taken by buyers (cold storage facilities and processing plants) also reflect the good reputation enjoyed by the ‘truskawka kaszubska’, as they leave reserves for purchasing ‘truskawka kaszubska’ or ‘kaszëbskô malëna’, which appear later than strawberries from other regions of Poland. This reputation is also confirmed by attempts to sell strawberries from other regions, which ripen earlier, under the name ‘truskawka kaszubska’ or ‘kaszëbskô malëna’.

The reputation of ‘truskawka kaszubska’ or ‘kaszëbskô malëna’ and its strong links with the geographical area specified in (4) are also confirmed by the results of consumer surveys. No fewer than 67 % of respondents knew at least one of the names under which the product is sold (‘truskawka kaszubska’ or ‘kaszëbskô malëna’). ‘Truskawka kaszubska’ is perceived as having more flavour (73 %) and being sweeter (68 %) than other strawberries. Some 64 % of those asked thought considered ‘truskawka kaszubska’ or ‘kaszëbskô malëna’ to be a product typical of Kashubia. Furthermore, the inhabitants of Pomerania and Kashubia consider strawberries to be the fruit which is by far the most typical of the region. Almost one third of Kashubians mention them spontaneously, and almost 80 % are aware of their uniqueness to the region.

Reference to publication of the specification:

http://www.minrol.gov.pl/DesktopDefault.aspx?TabOrgId=1620&LangId=0

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

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| 18.4.2009 | EN | Official Journal of the European Union | C 89/9 |
| --- | --- | --- | --- |

18.4.2009

EN

Official Journal of the European Union

C 89/9

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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

2009/C 89/05

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 of the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘MARRONI DEL MONFENERA’

EC No: IT-PGI-0005-0563-08.11.2006

PGI ( X ) PDO ( )

1.   Name

‘Marroni del Monfenera’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product (Annex II)

| Class 1.6. | Fruit, vegetables and cereals, fresh or processed |
| --- | --- |

Class 1.6.

Fruit, vegetables and cereals, fresh or processed

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

‘Marroni del Monfenera’ are fresh chestnuts from the local ecotype of plants of the species Castanea sativa Mill., var sativa.

When released for consumption, they must have the following characteristics: Seed: one per fruit, largely smooth or slightly rough; Flesh: light hazel colour tending towards straw yellow, pasty/floury texture, sweet and pleasant taste; Episperm: hazel colour, fibrous and resistant pellicular structure, penetrating to only a very minor degree into the seed; Pericarp: bright brown colour, with darker vertical streaks, a coriaceous and resistant structure and a tomentose surface with tomentose style remnants; Hilum: largely ovoid shape, lighter in colour than the pericarp, with more or less evident ‘rays’ spreading out from the centre towards the edge, and which does not extend to the sides of the fruit; Fruit: ovoid shape with apex protruding to only a minor extent, with one largely flat side and the other markedly convex; number of fruit per kilogram: 90 or fewer. The husk contains at most three fruit.

The following are eligible for the PGI: fruit belonging to the ‘Extra’ Category (fruit size greater than 3 cm; maximum 4 % by weight of fruit with endocarp affected by insects; maximum 3 % by weight of fruit with damage to the pericarp) and Category I (fruit size between 2,8 cm and 3 cm; maximum 6 % by weight of fruit with endocarp affected by insects; maximum 5 % by weight of fruit with damage to the pericarp).

3.3.   Raw materials (for processed products only)

Not applicable.

3.4.   Feed (for products of animal origin only)

Not applicable.

3.5.   Specific steps in production that must take place in the identified geographical area

Harvesting, grading, cleaning, sizing and ‘curatura’ soaking must take place in the geographical production area.

Produce not placed on the market within 48 hours of harvest undergoes ‘curatura’. This consists in immersing the ‘Marroni del Monfenera’ in water at room temperature for a maximum of nine days. Subsequently, the ‘Marroni del Monfenera’ are removed from the water and dried using a dryer. This process allows the product to be stored fresh for up to three months.

‘Curatura’ must be carried out within a few hours of harvesting, in order to prevent the onset of fermentation inside transport vehicles, especially in years when harvesting occurs during rainy periods or when the temperature is still high.

3.6.   Specific rules concerning slicing, grating, packaging, etc.

The product must be packaged in net bags intended for food use, the tops of which must be heat sealed or mechanically sewn shut. The packages weigh 1 kg, 2 kg, 3 kg (heat sealed), 5 kg or 10 kg (sewn).

The product may not be released for consumption before 15 September each year.

3.7.   Specific rules concerning labelling

The packages must feature on the label, in addition to the EU graphic symbol and the relevant wordings and information complying with the legal requirements, the following additional information/wordings: ‘Marroni del Monfenera’ followed by the acronym ‘IGP’ (Italian for ‘PGI’) in characters larger than all the others on the label, such as the name, the company name, the address of the packaging firm, the logo, the relevant category (Extra or I) and the gross weight as sold.

Image

The logo is made up of two concentric ovals, inside which are depicted the hills of the Pedemontana del Grappa area. The plain below is divided by the Piave river, which flows down the centre and splits the logo into two asymmetrical parts. There are two chestnut trees, one on the left of the river and one of its right, on which chestnuts are growing abundantly. There are two husks and ten chestnuts, wrapped in two leaves. The drawing extends slightly towards the left beyond the edge of the oval.

4.   Concise definition of the geographical area

The geographical area of ‘Marroni del Monfenera’ is made up of the territory of the following municipalities in Treviso province: Borso del Grappa, Crespano del Grappa, Paderno del Grappa, Possagno, Cavaso del Tomba, Pederobba, San Zenone degli Ezzelini, Fonte, Asolo, Maser, Castelcucco, Monfumo, Cornuda, Montebelluna, Caerano di San Marco, Crocetta del Montello, Volpago del Montello, Giavera del Montello and Nervesa della Battaglia.

5.   Link with the geographical area

5.1.   Specificity of the geographical area

The majority of the areas in which ‘Marroni del Monfenera’ are produced come under category No 21 in the Soil Map of Italy (Carta dei Suoli d’Italia), ‘acidic brown soils, leached brown soils, brown soils and lithosols’. In this zone, this category is to be found exclusively on the hilly right bank of the Piave river along the foothill level, occupying the majority of the geographical production area. These areas are characterised by reactivity ranging from very acidic to acidic, low base saturation and a high rate of mineralisation of organic substances.

The climate is of the lower subalpine, hyper-humid variety and is influenced by the very steep, south-facing slopes of the Alpine foothills. This particular configuration and exposure means that air masses rise up from the plain, causing abundant precipitation, that spring frosts are limited, and that rainwater drains away quickly. This environmental balance makes the land areas and the surrounding environment particularly well suited to the cultivation of ‘Marroni del Monfenera’.

5.2.   Specificity of the product

The characteristics that render the protected geographical indication product ‘Marroni del Monfenera’ unique and differentiate it from other products in the same category are the very sweet flavour of the flesh, the uniform, compact structure of the fruit and its pasty/floury texture. These characteristics, and in particular the flavour, are the result of the distinctive average chemical composition of ‘Marroni del Monfenera’. A comparison by INRAN (Istituto Nazionale di Ricerca per gli Alimenti e la Nutrizione (National Research Institute for Food and Nutrition)) with the chemical composition values of other chestnuts shows that ‘Marroni del Monfenera’ have a higher carbohydrate, lipid and potassium content, and less sodium.

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)

The chemical composition of the fruit, and thus its quality, is linked to the fact that the chestnut tree, a markedly acidophile species, benefits within the ‘Marroni del Monfenera’ cultivation area from the presence of largely acidic foothill areas, with opposite reactivity from those of the bordering areas, which are not present in other foothill areas of Treviso province.

This leads to a higher quantity of potassium and a lower quantity of sodium in ‘Marroni del Monfenera’ as compared to other chestnuts, as demonstrated by a comparison between the chemical composition values for the two products, based, in the case of the other chestnuts, on the INRAN tables.

The quality of the fruit also derives from the fact that the chestnut trees benefit from the abundant annual average precipitation, which allows the leaching of the bedrock of the land, thereby keeping it acidic. Moreover, the particular configuration and exposure of the foothills significantly reduces spring frosts, to which the plant is especially susceptible.

In addition to these important environmental factors, the human factor is also fundamentally important. ‘Marroni del Monfenera’ have been grown since medieval times, as proven by a document from 1351 regulating the harvest between heads of family in the area. The protection of chestnut woods in the ‘Marroni del Monfenera’ area is also confirmed by notarial sources from subsequent centuries, setting out complaints to the relevant authorities concerning illegal cutting in the chestnut woods or the presence of grazing animals out of season which were detrimental to the chestnut harvest. The tradition of such cultivation has been maintained to the present day, in part as a result of the development of numerous events, including the ‘Marroni del Monfenera’ Fair, inaugurated in 1970.

The importance of ‘Marroni del Monfenera’ to the local economy and their reputation are demonstrated by the many initiatives that take place every year. Furthermore, to mark the 30th anniversary of the Fair, Pederobba municipality, which hosts the event, issued a series of postcards and a special postal cancellation mark.

Reference to publication of the specification

The Government has launched the national objection procedure with the publication of the proposal for recognising ‘Marroni del Monfenera’ as a protected designation of origin in the Official Gazette of the Italian Republic No 276 of 26 November 2005.

The full text of the product specification is available:

| — | at the following site:
  www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg
  or |
| --- | --- |

—

at the following site:

www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg

or

| — | by going directly to the home page of the Ministry (www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE (Reg CE 510/2006)’. |
| --- | --- |

—

by going directly to the home page of the Ministry (www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE (Reg CE 510/2006)’.

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

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| 18.4.2009 | EN | Official Journal of the European Union | C 89/13 |
| --- | --- | --- | --- |

18.4.2009

EN

Official Journal of the European Union

C 89/13

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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

2009/C 89/06

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.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘INSALATA DI LUSIA’

EC No: IT-PGI-0005-0433-22.11.2004

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 delle politiche agricole e forestali |
| --- | --- |
| Address: | Via XX Settembre n.20 |
| 00187 Roma |
| ITALIA |

Name:

Ministero delle politiche agricole e forestali

Address:

Via XX Settembre n.20

00187 Roma

ITALIA

Tel.

+39 064819968

Fax

+39 0642013126

e-mail:

qtc3@politicheagricole.it

2.   Group:

| Name: | Cooperativa Ortolani di Lusia s.c.r.l. |
| --- | --- |
| Address: | Via Provvidenza, 1 |
| 45020 Lusia (RO) |
| ITALIA |

Name:

Cooperativa Ortolani di Lusia s.c.r.l.

Address:

Via Provvidenza, 1

45020 Lusia (RO)

ITALIA

Tel.

+39 0425607069

Fax

+39 0425667722

e-mail:

ortolani@gal.adigecolli.it

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

| Class 1.6: | Fruit, vegetables and cereals, fresh or processed, listed in Annex II – Lettuce |
| --- | --- |

Class 1.6:

Fruit, vegetables and cereals, fresh or processed, listed in Annex II – Lettuce

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

4.1.   Name:

‘Insalata di Lusia’

4.2.   Description:

The Protected Geographical Indication ‘Insalata di Lusia’ is exclusively reserved to the Cappuccia and Gentile varieties of Lactuca Sativa.

Stem: short, maximum 6 cm, and very fleshy, from which the leaves grow.

Taste: fresh and crisp.

Plant: in the greenhouse, the product has a more compact structure and a slightly more open bulb as compared to the crop in the open field.

Essential characteristics:

| — | lightness of the head, |
| --- | --- |

—

lightness of the head,

| — | softness, resulting from the absence of fibrousness, accompanied by turgidity, even 10-12 hours after being picked, absence of lignification, |
| --- | --- |

—

softness, resulting from the absence of fibrousness, accompanied by turgidity, even 10-12 hours after being picked, absence of lignification,

| — | crispness as a result of the young, fresh and turgid leaves, |
| --- | --- |

—

crispness as a result of the young, fresh and turgid leaves,

| — | perceptible flavour, which means that it does not need to be dressed with sodium chloride. |
| --- | --- |

—

perceptible flavour, which means that it does not need to be dressed with sodium chloride.

4.3.   Geographical area:

The production area includes the following municipalities, which are located in the provinces of Rovigo and Padua:

| — | Rovigo province: Lusia, Badia Polesine, Lendinara, Costa di Rovigo, Fratta Polesine, Villanova del Ghebbo and Rovigo, |
| --- | --- |

—

Rovigo province: Lusia, Badia Polesine, Lendinara, Costa di Rovigo, Fratta Polesine, Villanova del Ghebbo and Rovigo,

| — | Padua province: Barbona, Vescovana and Sant’Urbano. |
| --- | --- |

—

Padua province: Barbona, Vescovana and Sant’Urbano.

4.4.   Proof of origin:

Each stage in the production process is monitored, with all inputs and outputs being documented. The traceability of the product is guaranteed in this way, as well as by entering the land registry plots on which the product is grown and the names of the producers and packers in lists managed by the inspection body, and by declaring to the inspection body the quantities produced.

All natural and legal persons recorded in the relevant lists are subject to checks by the inspection body, according to the terms of the specification and the corresponding inspection plan.

4.5.   Method of production:

The soil must contain no less than 30 % sand and no more than 20 % clay. Also, water must be available for irrigation. ‘Insalata di Lusia’ may be grown either in the open field or under shelter.

In order to prepare the soil, ploughing (or an equivalent form of tillage) must be carried out at least one a year in order to bury to a depth of 30-40 cm the crop residues from the previous crop and the fertilisers used for basal dressing.

Given the difficulties that such tillage can entail in restricted spaces, digging over or grubbing are permitted as alternatives for cultivation in greenhouses.

For subsequent growing cycles, it is permitted to carry out forms of tillage suitable for restoring the structure of the soil and burying any crop residues by means of ploughing, digging over, hoeing or grubbing.

After these tillage operations, in other words prior to transplanting, rotary tillage or harrowing takes place, followed by rolling in order to refine and level out the soil, thereby creating the best conditions for the seedlings planted to take root.

Given the physical/agronomical characteristics of the soil in the defined area, no type of crop rotation is compulsory.

Transplanting is carried out using balled seedlings with at least three true leaves. The following planting arrangement is used: 30-40 cm between rows; 30-35 cm between plants.

For nitrogen, phosphorus and potassium, the quantity of fertiliser to be used for each growing cycle must be decided on the basis of soil analysis and may not exceed the following units/hectare: nitrogen 150, phosphorus 100, potassium 200.

It is compulsory to use mature cattle manure or other organic compounds.

The use of chemical nitrogen fertilisers must be spread over at least two operations, with that carried out prior to transplanting not accounting for more than 50 % of the amount to be used, and the last being carried out no later than 15 days after transplanting.

The following irrigation methods are permitted: use of the ‘hose’ (drip irrigation) or low-pressure sprinkling (small sprinklers) in order to avoid soil compacting.

Weed control must be carried out using agronomical techniques (mulching, false sowing-beds, hoeing, rotary tillage) and/or chemical products (herbicides). For each growing cycle, maximum production per hectare is 55 tonnes for the Cappuccia cultivar and 50 tonnes for the Gentile cultivar.

After harvesting, the heads are cleaned up (removal of the lower leaves), after which the heads of lettuce are placed in the containers used for sale. Both operations are carried out in the field in order to avoid additional handling which would damage the quality of the product.

Once these operations have been carried out, the product is transported to the main premises of the producer’s holding, where the lettuce is washed without being removed from the container. Once washing has been carried out, packaging is completed by placing a transparent film on the upper part of the container.

If an individual farm is part of a producers’ cooperative, the aforementioned operations can be carried out at the premises of the cooperative.

It is important for packaging to take place in the area, since the stages of harvesting, cleaning up, washing and packaging must take place in a short space of time in order to prevent degradation of the physical and organoleptic characteristics of the product. Indeed, subjecting ‘Insalata di Lusia’ to excessive handling and long journeys would lead to the turgidity and crispness of the leaves being lost.

4.6.   Link:

‘Insalata di Lusia’ is appreciated by consumers for the lightness of its head, how well it keeps, the lack of fibrousness (the plant is largely composed of water), the crispness of its young, fresh and turgid leaves and its taste, resulting from its natural flavour.

These qualities are linked to the geographical area and the particular combination of several soil-related and climatic factors in the ‘Insalata di Lusia’ production area, such as the presence of loose, fertile soil rich in mineral salts, the atmospheric humidity and the constant presence of water along the channels.

As regards taste, the distinctive characteristic of ‘Insalata di Lusia’ is the perceptible flavour, which makes it unnecessary to dress it with salt. This is the result of the presence of high levels of mineral salts in the soil. Indeed, the soil in the PGI area is made up of a superficial layer of sand brought by numerous floods, caused in pre-Roman periods and in the early Middle Ages by several branches of the Tartaro breaking their banks and, in the medieval and modern eras by the Adige flooding. The last great flood of the Adige occurred at the end of the 1800s and the immense sand dunes formed by this event were levelled out by means of long-term work lasting until 1960. It is on this sand, which has been consolidated by a century of spontaneous vegetation, that ‘Insalata di Lusia’, a lettuce richer than others in potassium and calcium, is planted.

The high water table under the cultivated land, which is fed by the Adige and which, in this area, is completely suspended, and the irrigation ditches which are always kept open, keep the moisture level of the soil steady, so that irrigation can be restricted to the stage immediately subsequent to transplanting. This entails less leaching from the leaves and thus less dispersion of the nutrients which they contain and less need for fungicidal treatment.

The surface water table is at a depth of one metre and is kept regular thanks to a system of artificial channels. Taken together, these factors make it possible to reduce the number of irrigation operations, and thus the spread of rot, leaving intact the fresh taste and crispness which are typical of ‘Insalata di Lusia’ and distinguish it from lettuce produced in other areas.

The availability of guaranteed water from the Adige river, the height of the water table and the composition of the soil allow the lettuce to be grown even in summer (July and August), with excellent results. This guarantees its availability on the market for 10-11 months of the year.

Indeed, the loose, medium soil with course composition, which is typical of the area along the banks of the river Adige, and the good level of permeability, which encourages the draining of rainwater, allow the stages of the production process to be carried out in an optimal manner in any climatic/meteorological conditions.

In addition to what has already been stated, the experience gained over fifty years of growing the lettuce and the expert work of the producers has made it possible to refine the production techniques, thereby optimising the synergies arising from a correct balance of climatic and agronomical factors.

4.7.   Inspection body:

| Name: | CSQA Srl Certificazioni (Private body complying with standard EN 45011) |
| --- | --- |
| Address: | Via S. Gaetano, 74 Thiene (VI) |
| ITALIA |

Name:

CSQA Srl Certificazioni (Private body complying with standard EN 45011)

Address:

Via S. Gaetano, 74 Thiene (VI)

ITALIA

Tel.

+39 0445366094

Fax

+39 0445382672

e-mail:

f.broggiato@csqa.it

4.8.   Labelling:

In order to be made available for consumption, lettuce displaying the ‘INSALATA DI LUSIA’ PGI must be packaged in containers made of plastic, wood, cardboard, polystyrene or other materials for foodstuffs.

The content of each package must be uniform and comprise only lettuce of the same variety, origin, type, category and size. The visible part of the package must be representative of the content as a whole.

The upper part of the package containing the product must be protected with a transparent sheet made of material for foodstuffs bearing the ‘INSALATA DI LUSIA’ PGI logo only. This sheet must allow the product both to be visible and to breathe naturally.

The logo of the PGI must be visible on the containers and must not be smaller than any other inscriptions included on the package.

Image

The logo is made up of the letters ‘i’ (with an elliptical dot) and ‘L’. The inner sides of the letters are concave and form an elliptical frame in which is located, in stylised form, the medieval tower in Lusia. The outer and upper parts of the logo are surrounded by a frame, outside of which, in the upper central part, is the acronym ‘IGP’ (Italian for PGI). At the bottom of the logo, within the frame, are the words ‘INSALATA di LUSIA’.

‘INSALATA DI LUSIA’ PGI logo labels may not be reused after being affixed to containers.

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

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