# C_2022321EN.01001101.xml

| 25.8.2022 | EN | Official Journal of the European Union | C 321/11 |
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25.8.2022

EN

Official Journal of the European Union

C 321/11

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Publication of an application for registration of a name 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

(2022/C 321/07)

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) within three months from the date of this publication.

SINGLE DOCUMENT

‘Nuez de Pedroso’

EU No: PDO-ES-02643 — 14.10.2020

PDO ( X ) PGI ( )

1.   Name(s) [of PDO or PGI]

‘Nuez de Pedroso’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   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

‘Nuez de Pedroso’ refers to walnuts harvested from plantations and individual trees of the Juglans regia L. species and presented for consumption as dried walnuts in their shell (which need only be shelled before they can be eaten) or walnut kernels (from which the shell and inner partitions have been removed).

The walnuts are harvested from both native and non-native varieties. The native variety is the ‘Rioja Alta’ native walnut tree and the non-native varieties are ‘Chandler’, ‘Lara’, ‘Franquette’, ‘Hartley’, ‘Fernor’, ‘Ferbel’ and ‘Fernette’, which were introduced and have adapted to the medium-high mountains and Atlantic climate of the geographical environment over the decades. Together they form a set of ecotypes of local origin selected by farmers over the centuries to boost yield and quality in particular. As a result, these walnuts have a higher antioxidant content than walnuts in other areas, ensuring a minimum antioxidant activity level of 115 μmol Trolox/g according to the DDPH assay method (± 10 %).

‘Nuez de Pedroso’ is a medium to large, pale-coloured, globe-shaped drupe with a medium to thick woody endocarp that is highly resistant to cracking, from which the seed can be easily extracted without splitting.

The seed – consisting of two almost brain-shaped wrinkled cotyledons (butterfly configuration) separated by a perpendicular partition and two or four incomplete false partitions – is medium to large in size, light to medium in colour with amber shades in the cuticle, and has high intensity aromas and a ‘typical walnut’ taste, good palatability, a toasted flavour, a slight bitterness with no astringency and a total absence of unpleasant tastes and smells due to its high oxidative stability and ‘lack of rancidity’.

‘Nuez de Pedroso’ walnuts have high oxidative stability, which means they have a shelf life of more than a year without spoiling.

At the time of packaging, the dried walnuts in their shell must have a minimum size of 28 mm in diameter and a natural humidity of not more than 12 %, and must be in good condition. Dried walnuts in their shell can be packaged up to a maximum limit of 15 kg.

Walnut kernels, which may be presented for sale either ‘whole’ or ‘split’, must be at least 8 mm in size, with a natural moisture content of not more than 5 %. They must not have any brittle or dry parts or areas that are discoloured or extensively stained in marked contrast to the rest of the kernel. If this is the case, under no circumstances may more than 25 % of the seed be affected. Walnut kernels can be packaged up to a maximum limit of 5 kg.

3.3.   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 identified geographical area

The entire production process, including drying and shelling where applicable, must take place in the defined geographical area.

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

It is stipulated that after 15 May any products not placed on the market must be stored at a temperature not exceeding 8 °C and at a humidity of between 60 % and 75 %. The maximum storage period is set at 31 December of the year after that of harvest.

Packaging and labelling is another key step in ensuring that ‘Nuez de Pedroso’ walnuts are available for consumption in perfect condition and that they are not mixed in the same packaging with walnuts from other sources or which have not been dried by natural means or properly stored.

The good storage conditions (controlled temperature and humidity) in which the product is kept before being placed on the market help preserve the highly soluble and thermolabile antioxidants in ‘Nuez de Pedroso’ walnuts, thus slowing down the spoiling process and extending their shelf life.

For the purposes of ensuring compliance with these requirements, which control the spoiling of the lipids after drying and guarantee the origin and traceability of the product, the managing entity or, in the absence of the latter, the competent authority must be notified of the following practices: storage, packaging and labelling.

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

For each product format, the individual labels must be numbered and feature the following information:

| 1. | The name of the ‘Nuez de Pedroso’ Protected Designation of Origin and its logo, |
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1.

The name of the ‘Nuez de Pedroso’ Protected Designation of Origin and its logo,

| 2. | Where applicable, the words ‘nueces en grano’ (walnut kernels) and the year in which they were harvested. |
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2.

Where applicable, the words ‘nueces en grano’ (walnut kernels) and the year in which they were harvested.

All producers and processors of the product meeting the requirements laid down in the specification have access to the specific logo that will identify the product (whether or not they are part of the applicant producer group).

Image 1

4.   Concise definition of the geographical area

The defined geographical area is continuous and homogeneous, covering a total area of 1 163 km2 and including 38 municipalities belonging to the Autonomous Community of Rioja, more specifically:

21 municipalities belonging to the Rioja Alta district; Santurde, Santurdejo, Berceo, San Millán de la Cogolla, Manzanares de Rioja, Villar de Torre, Villarejo, Estollo, Villaverde de Rioja, Arenzana de Abajo, Arenzana de Arriba, Badarán, Baños de Río Tobía, Bezares, Bobadilla, Camprovín, Cárdenas, Ledesma de la Cogolla, Manjarrés, Santa Coloma and Tricio, and 17 municipalities belonging to the Sierra Rioja Alta district; Anguiano, Brieva de Cameros, Canales de la Sierra, Castroviejo, Mansilla, Matute, Tobía, Ventrosa, Villavelayo, Viniegra de Abajo, Viniegra de Arriba, Ezcaray, Zorraquín, Valgañón, Pazuengos, Ojacastro and Pedroso (with this last municipality being the place for which the designation is named).

5.   Link with the geographical area

The quality and specific characteristics of ‘Nuez de Pedroso’ walnuts are linked to both natural and human factors in the geographical environment where they are grown, stored and packaged.

5.1.   Quality or characteristics of the product

Walnuts grown, dried and stored in the defined geographical area show high oxidative stability due to the higher natural antioxidant content (41,75 μmol Trolox/g more than other industrially produced varieties, according to comparative studies conducted by the Institute of Fats and Oils in Seville), reaching an average antioxidant activity of 124,672 μmol Trolox/g according to the DDPH assay method. This greatly contributes to slowing down the oxidation process of ‘Nuez de Pedroso’ and thus to prolonging its consumption in perfect condition for longer than other similar nuts (i.e. for up to a year, while for other nuts this varies from 3 to 6 months.).

Of the natural substances with antioxidant activity found in such a high proportion, the most prominent are the soluble tocophenols, sterols and phenols, such as flavonoids and hydrolysable tannins, that give ‘Nuez de Pedroso’ walnuts their intense aromas and ‘typical walnut’ taste, good palatability, toasted flavour, slight bitterness, low astringency and total absence of unpleasant tastes and smells, as well as the ochre-amber shades in the cuticle or kernel skins. This is why these biomolecules are so crucial to the quality of the product, setting it apart from walnuts grown in adjoining areas.

It is the higher antioxidant capacity of ‘Nuez de Pedroso’ over other walnuts, combined with the natural drying process which allows these biomolecules to be preserved almost intact, that gives the product its high oxidative stability. This means that it has a longer shelf life (remaining in perfect condition for over a year) and is much less prone to spoiling in storage, which can continue until 31 December of the year after that of harvest without unpleasant tastes or aromas developing.

The shells of ‘Nuez de Pedroso’ walnuts are not weakened by the drying process. The seal effect is not compromised, which means that they keep well, and their hardness is preserved, making it easier to extract the seed, as they do not crumble when being shelled.

5.2.   Causal link_Natural factors

The defined geographical area is a continuous and homogeneous area in the Rioja Alta and Sierra de Rioja Alta districts, which are mountainous in terms of relief. The specific soil and climate conditions throughout the area ensure adequate development of the crop, which is concentrated in the cooler areas of the western valleys located in the middle/upper sections of the Oja and Najerilla rivers and tributaries thereof.

The Rioja Alta district does not share the same Mediterranean climate as the rest of the Autonomous Community because of the clear Atlantic influence (continental climate clearly tending towards temperate-cool, especially in the mountains), resulting in a wide humid band with frequent, abundant rainfall.

The reason for this Atlantic influence is that the characteristic relief of the area protects it from the dry, warm winds from the south. The average cumulative annual rainfall is higher than in the rest of the Autonomous Community (502,55 L/m2) and the spring rainfall can even be more than twice as high as in other areas. This factor is very beneficial to the crop because despite its hardiness it is very sensitive to drought, particularly in summer. The rain in June coinciding with the flowering stage also helps to ensure that the walnuts grown in the area are of an adequate size.

Not only does the humidity from the Atlantic Ocean mean the area has higher rainfall, but it also has the effect of regulating temperatures, with the result that the difference in temperature between summer and winter is not as pronounced as in the rest of the Autonomous Community.

The summers are not as warm as in the rest of the Autonomous Community, featuring summer storms and high relative humidity as a result of the major contrasts between daytime and night-time temperatures. These particular characteristics are beneficial to the development of this crop, which is so sensitive to high temperatures in summer. The fact that the walnuts are not burnt by the sun means the shells do not become empty or warped and the kernels do not darken or stick to the inside of the shell, thus guaranteeing the pale colour, size and easy seed extraction that are characteristic of ‘Nuez de Pedroso’ walnuts.

At the same time, the harsh winters and mild summers guarantee the requirements of at least 4 months of cold weather and at least 4 months of average temperatures above 16 oC, thus ensuring that the tree will flower the following year and that the fruit will ripen fully and evenly in time for the autumn harvest. This is crucial for the subsequent natural drying process and also enables its high content of phenolic and antioxidant compounds. Scientific studies have established a link between ripeness and phenol content.

Specific studies on phenol content in walnuts have also confirmed that excess heat, drought and low altitude have negative impacts. This does not occur in the area corresponding to this PDO, as the altitude of the high mountain relief and the specific climatic conditions in the area, particularly the cooler rainy summers, have a particularly significant effect on the perfectly adapted varieties cultivated. This has a positive impact, with the result that the content of total phenols and natural antioxidants is higher than that of walnuts grown in other regions.

The dry, cold conditions in the area during the autumn and winter mean that the natural drying process used is appropriate in ensuring that the walnuts’ moisture content decreases slowly and gradually without the emergence of fungi or aflatoxins, thereby enhancing their shelf life. Whereas the industrial drying process used in other areas takes an average of 18 hours, the natural process used in the defined area is much longer, lasting for several days. The duration varies according to the weather at the time, which proves the link between the natural drying process and the geographical environment.

5.3.   Causal link_Human factors

The expertise in selecting the seeds and the best growing practices, knowing exactly when to harvest the walnuts and ensuring a natural drying process and correct storage are all techniques that have been acquired and passed on through the years. This is also an important factor in producing high quality walnuts and preserving all of the intrinsic characteristics for as long as possible, making them much less likely to spoil and commanding a higher market value.

Given that the farmers in the geographical area covered by the PDO have been selecting seeds from the protected varieties since time immemorial to improve their productivity and quality characteristics and enhance their ability to adapt to the defined geographical area, they differ from the same varieties grown elsewhere, even in neighbouring areas.

The varieties grown here escape the late frost because they flower late and their leaves fall early. They would otherwise be prone to the oviposition of the Cydia pomonella Lepidoptera species, which would result in worm-infested walnuts. This adverse effect, which does not happen in the area covered by the PDO, is a regular occurrence in neighbouring areas with lower altitude, where it limits both output and crop quality.

The walnuts are harvested when they have reached optimum ripeness, which is decisive in ensuring a high content of phenolic and antioxidant compounds in the fruit and its readiness for the natural drying process which follows. To preserve the pale colour of the shell and prevent darkening, the walnuts must not be left in contact with the ground for long.

The drying process used in the area is the traditional and historical natural drying process, carried out as soon as the walnuts are harvested (always within 48 hours) to ensure the least negative effect on the nutritional and organoleptic characteristics of the fruit. The walnuts are spread out on a perfectly clean and dry surface (at most three layers of walnuts high) in places with good natural ventilation. No artificial heat sources can be used and they must be moved and cleaned regularly to prevent mould from forming.

The industrial drying technique used in other areas to shorten the process dries the walnuts using forced air at a high temperature. This leads to expansion and compression, thus causing the shell to lose its seal and speeding up the oxidation processes, with the result that the walnuts are less suited to storage and spoil a lot earlier.

By contrast, the natural drying process used in the defined area means that ‘Nuez de Pedroso’ walnuts lose their moisture more slowly and gradually, so the shells retain their seal and they are less likely to become brittle. As the shell enclosing the seed maintains its seal, no air can get in and the intrinsic properties are kept virtually intact. This prevents the seeds from darkening and their lipids from spoiling (developing unpleasant flavours and odours), and extends their shelf life.

The natural drying process also means that ‘Nuez de Pedroso’ walnuts are very resistant to cracking, which makes it easier to extract the seed. Walnuts subjected to an industrial drying process become brittle, which means they are more likely to crumble when being shelled and it is harder to extract the seed.

Reference to publication of the specification

In the product specification section

https://www.larioja.org/agricultura/es/calidad-agroalimentaria

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

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