# C_2022159EN.01004401.xml

| 12.4.2022 | EN | Official Journal of the European Union | C 159/44 |
| --- | --- | --- | --- |

12.4.2022

EN

Official Journal of the European Union

C 159/44

---

Publication of an application for approval of a non-minor amendment to a product specification 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 159/14)

This publication confers the right to oppose the amendment 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.

APPLICATION FOR APPROVAL OF A NON-MINOR AMENDMENT TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

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

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’

EU No: PDO-FR-0137-AM01- 3.12.2020

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

Name: Syndicat des Laiteries Charentes-Poitou (Association of Charentes-Poitou Dairies)

Address: 44 rue Jean Jaurès, 17700 Surgeres, France

Tel. +33 546075800

Fax +33 546076055

Email: contact@aclccp.com

Composition and legitimate interest: the Association of Charentes-Poitou Dairies is a trade association of milk producers, milk collectors and processors/producers of ‘Beurre Charentes-Poitou’. It therefore has a legitimate right to request amendments to the product specification.

2.   Member State or Third Country

France

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

| ☐ | Name of product |
| --- | --- |

☐

Name of product

| ☒ | Description of product |
| --- | --- |

☒

Description of product

| ☒ | Geographical area |
| --- | --- |

☒

Geographical area

| ☒ | Proof of origin |
| --- | --- |

☒

Proof of origin

| ☒ | Method of production |
| --- | --- |

☒

Method of production

| ☒ | Link |
| --- | --- |

☒

Link

| ☒ | Labelling |
| --- | --- |

☒

Labelling

| ☒ | Other: updating the contact details of the competent authority in the Member State and of the applicant group, type of product, inspection bodies, national requirements |
| --- | --- |

☒

Other: updating the contact details of the competent authority in the Member State and of the applicant group, type of product, inspection bodies, national requirements

4.   Type of amendment(s)

☐ Amendments to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

☒ Amendments to the product specification of a registered PDO or PGI for which a single document (or equivalent) has not been published and which cannot be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

5.1.   Description of product

In the product specification, the following sentence:

‘Butter bearing the designations of origin must have a clean taste and a pleasant flavour. It must smell delicate and fresh. It must be of a uniform colour and easy to spread.’

has been replaced by:

‘“Beurre Charentes-Poitou” / “Beurre des Charentes” / “Beurre des Deux-Sèvres” is made from cow’s milk, is a uniform cream to pale yellow in colour and has a delicate, lactic smell and a pleasant flavour of crème fraiche and hazelnuts.’

The type of milk used has been added (‘made from cow’s milk’).

The description of the colour of the butter has been supplemented (by adding the words ‘cream to pale yellow’), as has the description of its smell (‘delicate, lactic smell’) and flavour (‘flavour of crème fraiche and hazelnuts’).

In the product specification, the following sentence:

‘It must be of a uniform colour and easy to spread.’

has been replaced by:

‘It melts in the mouth and has a texture that is both firm and malleable, making it eminently suitable for making laminated dough.’

The part relating to the ‘easy to spread’ texture of the butter has been amended to define its texture more clearly.

In the product specification, the following sentence has been added:

‘The butter may be either salted or unsalted.’

It has been made clear in the ‘Description’ section that the butter may be either salted or unsalted, bringing it into line with the ‘Method of production’ section, which provides for the possible addition of salt during production.

In the product specification, the following sentence has been added:

‘The butter has a pH of 6 or less.’

This sentence has been moved from the ‘Method of production’ section to the ‘Description’ section because it helps set out the product’s main characteristics.

In the product specification, the following sentence has been deleted:

‘Composition per 100 g of the finished product: at least 82 % fat, no more than 2 g of non-fat solids and no more than 16 g of water, up to a maximum of 2 g per 100 g.’

These aspects are regulated by law.

In the product specification, the following sentence has been deleted:

‘The addition of colourings, antioxidants or deacidifiers is prohibited.’

The part relating to the ban on adding colourings, antioxidants or deacidifiers has been deleted and moved to the ‘Method of production’ section.

In the product specification, the following sentence has been deleted:

‘The milk and cream used to make butter under the designation of origin must be pasteurised.’

The requirement to pasteurise the milk and cream has been deleted from the description in order to allow raw butter to be produced under the PDO. With the advent of pasteurisation in the 20th century, the production of raw butter, which was the original butter produced in the region, became very limited, but continued. Now, the applicant group would like to be able to accord this product recognition under the PDO.

The single document has also been amended.

The following sentence:

‘Pale-coloured butter with a firm texture, characterised by its fine aroma.’

has been replaced by:

‘“Beurre Charentes-Poitou” / “Beurre des Charentes” / “Beurre des Deux-Sèvres” is made from cow’s milk, is a uniform cream to pale yellow in colour and has a delicate, lactic smell and a pleasant flavour of crème fraiche and hazelnuts.

It melts in the mouth and has a texture that is both firm and malleable, making it eminently suitable for making laminated dough.

The butter may be either salted or unsalted.

The butter has a pH of 6 or less.’

5.2.   Geographical area

Geographical area

In the product specification, the geographical area has not changed, but the way in which it is presented has been revised so as to list the departments and municipalities concerned. This has been done to comply with the drafting guidelines for single documents and because the wording ‘the Loire and Poitou regions’ does not give consumers sufficiently precise information. It is also now stated that packaging and freezing must also take place in the geographical area.

As regards packaging, this amendment involves incorporating an existing provision from the national text on the designation of origin which had been omitted when drawing up the specification for the PDO.

As regards freezing, this is an addition.

The product must be packaged within the geographical area. Packaging must take place soon after production. Packaging primarily enables the butter to be shaped into the form in which it will be sold, but it also protects it from knocks that could damage it and odours that could alter its characteristics. The butter is then cooled to allow it to crystallise and to allow its aromas and texture to develop before it is sold.

Only butter that has already been packaged and is destined for use in the food industry or for export may be frozen. Freezing must take place within 30 days of production. The butter is frozen after crystallisation, thereby guaranteeing the organoleptic qualities of the frozen butter.

This has all been described in point 3.5 of the single document, and the geographical area has been defined as succinctly as possible by listing the departments, cantons and municipalities, in line with the drafting guidelines for that document.

As far as its boundaries are concerned, the geographical area in which the milk is produced has not changed, but the way in which it is presented has, with the addition of a list of the departments and municipalities it comprises.

Lastly, the following sentence has been added to the product specification:

‘Maps of the geographical area can be found on the website of the Institut national de l’origine et de la qualité (National Institute of Origin and Quality – INAO).’

5.3.   Proof of origin

Proof of origin

In the light of developments in national legislation and regulations, a section headed ‘Proof that the product originates in the geographical area’ has been added to the product specification, setting out the declaration requirements and the record-keeping requirements with regard to product traceability and the monitoring of production conditions.

These include:

| — | An identification declaration for operators wishing to be involved in all or part of the production, collection or processing of the milk: |
| --- | --- |

—

An identification declaration for operators wishing to be involved in all or part of the production, collection or processing of the milk:

The following paragraph has been added:

‘4.1.   Identification of operators

Operators wishing to be involved in all or part of the production, collection or processing of the milk are required to file an identification declaration. That declaration is received and registered by the group. It must be made in accordance with the model approved by the Director of the National Institute of Origin and Quality (INAO).

The group must keep an up-to-date list of identified operators.’

| — | Various declaration requirements relating to temporary cessation of production (‘prior declaration of intent not to produce’ and ‘prior declaration of resumption of production’) and the notification and monitoring of products destined for sale under the PDO (monitoring volumes and stocks): |
| --- | --- |

—

Various declaration requirements relating to temporary cessation of production (‘prior declaration of intent not to produce’ and ‘prior declaration of resumption of production’) and the notification and monitoring of products destined for sale under the PDO (monitoring volumes and stocks):

The following paragraph has been added:

‘4.2.   Declaration requirements

| (a) | Declaration of intent not to produce and declaration of resumption of production |
| --- | --- |

(a)

Declaration of intent not to produce and declaration of resumption of production

Where appropriate, producers must send the group a prior declaration of intent not to produce under the designation of origin, which may cover some or all of their production facilities, at least 2 weeks before ceasing production under the designation of origin.

The group must inform the inspection body thereof and keep the declaration for 5 years.

If they wish to resume production, operators must send the group a prior declaration of resumption of production at least 2 weeks before resuming production. That declaration must state, in particular, the date on which production is set to resume.

The group must inform the inspection body thereof and keep the declaration for 5 years.

| (b) | Declaration requirements with respect to the notification and monitoring of products destined for sale under the designation of origin |
| --- | --- |

(b)

Declaration requirements with respect to the notification and monitoring of products destined for sale under the designation of origin

At the end of each 6-month period, the operators concerned must submit the total volume of butter sold, indicating the volume of butter sold under the designation of origin and the stocks held on the last day of the 6-month period just ended.

The group must keep those documents for at least 5 years.

Each year, the group must send the National Institute of Origin and Quality a summary of the statistics relating to “Beurre Charentes-Poitou”.’

| — | Record-keeping, specifying operators’ obligations to keep a register of inputs and outputs in order to ensure that it is possible to trace the quantities of milk and cream used and the quantities of butter produced, packaged and frozen: |
| --- | --- |

—

Record-keeping, specifying operators’ obligations to keep a register of inputs and outputs in order to ensure that it is possible to trace the quantities of milk and cream used and the quantities of butter produced, packaged and frozen:

The following paragraph has been added:

‘4.3.   Record-keeping

All operators must make available to the inspection bodies their registers and any other documents needed to check the origin, quality and production conditions of the milk and butter.

| (a) | Traceability |
| --- | --- |

(a)

Traceability

All operators must keep an up-to-date register of inputs and outputs, or other equivalent accounting document. That register must indicate, in particular:

| — | the quantities of milk collected or purchased from the milk production area and destined for the production of butter under the designation of origin; |
| --- | --- |

—

the quantities of milk collected or purchased from the milk production area and destined for the production of butter under the designation of origin;

| — | the quantities of cream collected or purchased and destined for the production of butter under the designation of origin, along with the origin of the milk used; |
| --- | --- |

—

the quantities of cream collected or purchased and destined for the production of butter under the designation of origin, along with the origin of the milk used;

| — | the quantities of butter produced under the designation of origin; |
| --- | --- |

—

the quantities of butter produced under the designation of origin;

| — | where appropriate, the quantities of butter purchased under the designation of origin, indicating their origin; |
| --- | --- |

—

where appropriate, the quantities of butter purchased under the designation of origin, indicating their origin;

| — | the total quantities of butter held for sale under the designation of origin, indicating:







  — | the quantities of frozen butter; |
| --- | --- | --- |

—

the total quantities of butter held for sale under the designation of origin, indicating:

—

the quantities of frozen butter;

| — | the quantities of textured butter. |
| --- | --- |

—

the quantities of textured butter.

All packaging plants must keep an up-to-date register indicating the quantities of butter covered by the designation of origin (incoming and outgoing).

Those documents must be kept for at least 2 years following the year of the records.

Milk collectors are subject to the same obligations in relation to their activities.’

| — | The documents needed to monitor compliance with the production conditions relating to feed (type, origin, quantity) and collection of the milk (delivery note, invoice): |
| --- | --- |

—

The documents needed to monitor compliance with the production conditions relating to feed (type, origin, quantity) and collection of the milk (delivery note, invoice):

The following paragraph has been added:

| ‘ (b) | Monitoring compliance with the production conditions |
| --- | --- |

‘ (b)

Monitoring compliance with the production conditions

Milk producers must make available to the inspection bodies documents showing, in particular, the type, origin and quantity of fodder and feed used to feed the herd. They must also record the dates of grazing periods.

Milk producers must keep invoices and/or delivery notes showing the quantities and origin of any feed purchased.

Those documents must be kept for 5 years.

Processors must make available to the inspection bodies the documents needed to verify the following:

| — | the collection zone within the milk production area, |
| --- | --- |

—

the collection zone within the milk production area,

| — | the collection date, |
| --- | --- |

—

the collection date,

| — | compliance with the production parameters, |
| --- | --- |

—

compliance with the production parameters,

| — | the length of time between production and freezing. |
| --- | --- |

—

the length of time between production and freezing.

Those documents must be kept for 2 years.

Milk collectors are subject to the same obligations in relation to their activities.’

Product checks, which were previously covered by other national texts, are now expressly provided for in the product specification. They are based on analytical and sensory testing, which is carried out unannounced and by taking samples.

The following paragraph has been added:

‘4.4.   Checks on products

Analytical and sensory testing is carried out unannounced by taking samples of the packaged butter.’

5.4.   Method of production

Method of production

5.1.   Milk production

Provisions relating to milk production have been added to the product specification. These provisions reinforce the link between ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ and its place of origin by setting down the practices followed by local livestock farmers in feeding the herd in general and dairy cows in particular.

The following paragraph has been added:

| ‘ (a) | Herd management: |
| --- | --- |

‘ (a)

Herd management:

Herd management:

For the purposes of this product specification, the following definitions apply:

For the purposes of this product specification, the following definitions apply:

| — | “herd” means the entire herd of dairy cows on the farm, consisting of lactating cows, dry cows and heifers; |
| --- | --- |

—

“herd” means the entire herd of dairy cows on the farm, consisting of lactating cows, dry cows and heifers;

“herd” means the entire herd of dairy cows on the farm, consisting of lactating cows, dry cows and heifers;

| — | “heifers” means animals that have been weaned but have not yet calved; |
| --- | --- |

—

“heifers” means animals that have been weaned but have not yet calved;

“heifers” means animals that have been weaned but have not yet calved;

| — | “dairy cows” means lactating cows, dry cows and heifers one month before calving. |
| --- | --- |

—

“dairy cows” means lactating cows, dry cows and heifers one month before calving.

“dairy cows” means lactating cows, dry cows and heifers one month before calving.

Each farm must have fodder-crop areas to provide feed for the herd, including at least 0,2 ha of grass or maslin (a mixture of grasses and protein crops) per dairy cow.’

Each farm must have fodder-crop areas to provide feed for the herd, including at least 0,2 ha of grass or maslin (a mixture of grasses and protein crops) per dairy cow.

To corroborate the link, a chapter has been added on the origin of the feed, listing the raw materials that must come from the area and stating that at least 80 % of the herd’s basic intake must come from the area.

The following paragraph has been added:

| ‘ (b) | Origin of the feed |
| --- | --- |

‘ (b)

Origin of the feed

Origin of the feed

The following raw materials must come from the milk production area:

The following raw materials must come from the milk production area:

| — | fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw; |
| --- | --- |

—

fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw;

fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw;

| — | cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh; |
| --- | --- |

—

cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh;

cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh;

| — | roots and tubers; |
| --- | --- |

—

roots and tubers;

roots and tubers;

| — | cereal grains, including maize and products derived from it; |
| --- | --- |

—

cereal grains, including maize and products derived from it;

cereal grains, including maize and products derived from it;

| — | oil seeds and legume seeds. |
| --- | --- |

—

oil seeds and legume seeds.

oil seeds and legume seeds.

At least 80 % of the herd’s total annual intake, expressed as dry matter, must come from the milk production area.

At least 80 % of the herd’s total annual intake, expressed as dry matter, must come from the milk production area.

The proportion of supplementary protein feed with a total nitrogenous matter content of >20 % / total dry matter from outside the milk production area must not exceed 1 200 kg of dry matter per dairy cow per calendar year.

The proportion of supplementary protein feed with a total nitrogenous matter content of >20 % / total dry matter from outside the milk production area must not exceed 1 200 kg of dry matter per dairy cow per calendar year.

Products obtained from the raw materials listed above but processed outside the area can be included in the herd’s feed and are counted towards the proportion of feed produced within the area, subject to traceability.’

Products obtained from the raw materials listed above but processed outside the area can be included in the herd’s feed and are counted towards the proportion of feed produced within the area, subject to traceability.

A list of banned feed ingredients has also been added.

The following paragraph has been added:

‘The following are banned from the herd’s feed:

The following are banned from the herd’s feed:

| — | urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition; |
| --- | --- |

—

urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition;

urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition;

| — | the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected; |
| --- | --- |

—

the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected;

the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected;

| — | any chemical treatment (in particular soda and ammonia) of the feed intended for the herd; |
| --- | --- |

—

any chemical treatment (in particular soda and ammonia) of the feed intended for the herd;

any chemical treatment (in particular soda and ammonia) of the feed intended for the herd;

| — | feed derived from genetically modified products (GMOs).’ |
| --- | --- |

—

feed derived from genetically modified products (GMOs).’

feed derived from genetically modified products (GMOs).

Clarification has also been given with regard to the additives authorised in fodder.

The following sentence has been added:

‘Enzymes and bacterial inoculants are the only additives authorised in fodder.’

The daily proportion of maize given to the dairy cows has also been specified. The proportion of maize in the feed contributes to the characteristics of ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ PDO butter. It contributes both to the fat content of the milk and cream and to the butter’s simultaneously firm and malleable texture, a quality that is particularly sought after by bakers and pastry chefs.

The additions made set out the practices followed by the local milk producers, who have adapted their management of the herd to the soil and climatic constraints of the geographical area. A specific feature of the diet in this region is that it is regular and consistent, which means that there is little variation in the composition of the milk, cream and butter.

The following paragraph has been added:

| ‘ (d) | Feed for dairy cows |
| --- | --- |

‘ (d)

Feed for dairy cows

Feed for dairy cows

The daily intake per dairy cow, in terms of dry matter, must include:

The daily intake per dairy cow, in terms of dry matter, must include:

| — | at least 2 kg of fodder other than forage maize, |
| --- | --- |

—

at least 2 kg of fodder other than forage maize,

at least 2 kg of fodder other than forage maize,

| — | a minimum of 50 % and at least 7 kg of maize (in all its forms). |
| --- | --- |

—

a minimum of 50 % and at least 7 kg of maize (in all its forms).

a minimum of 50 % and at least 7 kg of maize (in all its forms).

The quantity of maize may be reduced during the grazing period, but may not be less than 1,5 kg.

The quantity of maize may be reduced during the grazing period, but may not be less than 1,5 kg.

If the daily intake includes fresh cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), they must account for no more than 10 % of the dry matter.

If the daily intake includes fresh cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), they must account for no more than 10 % of the dry matter.

The amount of the following supplementary feed given to the animals is restricted to 1 800 kg of dry matter per dairy cow per calendar year:

The amount of the following supplementary feed given to the animals is restricted to 1 800 kg of dry matter per dairy cow per calendar year:

| — | cereal grains and products derived from them, |
| --- | --- |

—

cereal grains and products derived from them,

cereal grains and products derived from them,

| — | oil seeds and legume seeds and products derived from them, |
| --- | --- |

—

oil seeds and legume seeds and products derived from them,

oil seeds and legume seeds and products derived from them,

| — | minerals and products derived from them, |
| --- | --- |

—

minerals and products derived from them,

minerals and products derived from them,

| — | vitamins, |
| --- | --- |

—

vitamins,

vitamins,

| — | by-products from the fermentation of micro-organisms.’ |
| --- | --- |

—

by-products from the fermentation of micro-organisms.’

by-products from the fermentation of micro-organisms.

Lastly, the following provisions have been added to ensure animal welfare in the livestock buildings (bedding, litter, ventilation).

The following paragraph has been added:

| ‘ (e) | Husbandry conditions |
| --- | --- |

‘ (e)

Husbandry conditions

Husbandry conditions

Ventilation must be ensured when the animals are present, either through natural air circulation or, where necessary, through mechanical ventilation.

Ventilation must be ensured when the animals are present, either through natural air circulation or, where necessary, through mechanical ventilation.

Bedding must be soft, so as to ensure maximum comfort for the animals.

Bedding must be soft, so as to ensure maximum comfort for the animals.

The straw or other materials used as litter must be of a sufficient quantity and be changed sufficiently often to ensure that the litter is dry and soft.

The straw or other materials used as litter must be of a sufficient quantity and be changed sufficiently often to ensure that the litter is dry and soft.

To ensure consistency with the product specification, the following paragraphs have been added to point 3.3 of the single document:

The dairy cows’ feed cannot be sourced entirely from the geographical area. The dairy cows’ protein needs cannot always be met from land cultivated within the geographical area, but at least 80 % of the herd’s total annual intake, expressed as dry matter, must come from the milk production area.

The dairy cows’ feed cannot be sourced entirely from the geographical area. The dairy cows’ protein needs cannot always be met from land cultivated within the geographical area, but at least 80 % of the herd’s total annual intake, expressed as dry matter, must come from the milk production area.

In order to ensure that there is a close link between the geographical area and the product, the following raw materials must come from the milk production area:

In order to ensure that there is a close link between the geographical area and the product, the following raw materials must come from the milk production area:

| — | fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw; |
| --- | --- |

—

fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw;

fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw;

| — | cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh; |
| --- | --- |

—

cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh;

cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh;

| — | roots and tubers; |
| --- | --- |

—

roots and tubers;

roots and tubers;

| — | cereal grains, including maize and products derived from it; |
| --- | --- |

—

cereal grains, including maize and products derived from it;

cereal grains, including maize and products derived from it;

| — | oil seeds and legume seeds. |
| --- | --- |

—

oil seeds and legume seeds.

oil seeds and legume seeds.

The proportion of supplementary protein feed with a total nitrogenous matter content of >20 % / total dry matter from outside the milk production area must not exceed 1 200 kg of dry matter per dairy cow per calendar year.

The proportion of supplementary protein feed with a total nitrogenous matter content of >20 % / total dry matter from outside the milk production area must not exceed 1 200 kg of dry matter per dairy cow per calendar year.

The following are banned from the herd’s feed:

The following are banned from the herd’s feed:

| — | urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition. |
| --- | --- |

—

urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition.

urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition.

| — | the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected; |
| --- | --- |

—

the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected;

the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected;

| — | any chemical treatment (in particular soda and ammonia) of the feed intended for the herd; |
| --- | --- |

—

any chemical treatment (in particular soda and ammonia) of the feed intended for the herd;

any chemical treatment (in particular soda and ammonia) of the feed intended for the herd;

| — | feed derived from genetically modified products (GMOs). |
| --- | --- |

—

feed derived from genetically modified products (GMOs).

feed derived from genetically modified products (GMOs).

| — | Enzymes and bacterial inoculants are the only additives authorised in fodder. |
| --- | --- |

—

Enzymes and bacterial inoculants are the only additives authorised in fodder.

Enzymes and bacterial inoculants are the only additives authorised in fodder.

The daily intake per dairy cow, in terms of dry matter, must include:

The daily intake per dairy cow, in terms of dry matter, must include:

| — | at least 2 kg of fodder other than forage maize, |
| --- | --- |

—

at least 2 kg of fodder other than forage maize,

at least 2 kg of fodder other than forage maize,

| — | a minimum of 50 % and at least 7 kg of maize (in all its forms). |
| --- | --- |

—

a minimum of 50 % and at least 7 kg of maize (in all its forms).

a minimum of 50 % and at least 7 kg of maize (in all its forms).

The quantity of maize is reduced to at least 1,5 kg during the grazing period.

The quantity of maize is reduced to at least 1,5 kg during the grazing period.

If the daily intake includes fresh cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), they must account for no more than 10 % of the dry matter.

If the daily intake includes fresh cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), they must account for no more than 10 % of the dry matter.

The amount of the following supplementary feed given to the animals is restricted to 1 800 kg of dry matter per dairy cow per calendar year:

The amount of the following supplementary feed given to the animals is restricted to 1 800 kg of dry matter per dairy cow per calendar year:

| — | cereal grains and products derived from them, |
| --- | --- |

—

cereal grains and products derived from them,

cereal grains and products derived from them,

| — | oil seeds and legume seeds and products derived from them, |
| --- | --- |

—

oil seeds and legume seeds and products derived from them,

oil seeds and legume seeds and products derived from them,

| — | minerals and products derived from them, |
| --- | --- |

—

minerals and products derived from them,

minerals and products derived from them,

| — | vitamins, |
| --- | --- |

—

vitamins,

vitamins,

| — | by-products from the fermentation of micro-organisms. ’ |
| --- | --- |

—

by-products from the fermentation of micro-organisms. ’

by-products from the fermentation of micro-organisms.

5.2.   Processing

In the product specification, the section on processing has been expanded to give a better description of the production conditions for the butter and to set down the butter-making techniques used in the production area.

| (a) | Milk collection |
| --- | --- |

(a)

Milk collection

The section on milk collection has been expanded in order to regulate the practices followed.

The following sentence has been added:

‘The milk must be collected within 72 hours of the earliest milking.’

This time limit makes it possible to organise the collection of milk in an area that is quite big and to collect milk from all producers, whatever their production volume. The time limit has been set at 72 hours because the milk producers are spread quite sparsely across the geographical area.

The following sentence:

‘After arriving at the dairies, the milk collected in the defined area is stored at the collection temperature, i.e. between 4 °C and 6 °C.’

has been replaced by:

‘After arriving at the dairies, the milk collected may be stored.

In that case, it must be stored at a temperature of between 2 °C and 6 °C.’

The requirement to store the milk has been deleted, but the milk can still be stored at the specified temperatures, thereby allowing it to be kept without undergoing any changes. The temperature at which the milk is stored has been amended to allow storage at colder temperatures (between 2 °C and 6 °C instead of between 4 °C and 6 °C).

The following sentence has been added:

‘The milk may be pasteurised.’

The requirements to pasteurise the milk has been deleted from the ‘Description’ section to allow the production of raw butter. However, pasteurisation is still allowed.

The following sentence has been added:

‘It is prohibited to use colourings or antioxidants or to use deacidifiers to reduce the acidity of the milk before pasteurisation.’

The ban on using certain substances or materials has been deleted from the ‘Description’ section because it relates to the method of production. It has been maintained and restated at all stages of production, including in respect of the milk.

In the single document, the following paragraphs have been added to point 3.3:

‘The milk used for the production of “Beurre Charentes-Poitou” comes from the defined geographical area in accordance with Article 5(3) of Regulation (EU) No 1151/2012.’

| (b) | Skimming |
| --- | --- |

(b)

Skimming

The following sentence:

‘Before production, the milk is brought to a temperature of 40 °C for skimming.’

has been replaced by:

‘The skimming temperature varies between 40 °C and 60 °C, except for raw butter, for which it must be 40 °C or less.’

The skimming temperature was initially fixed at 40 °C, but, in practice, this value cannot be fixed, making it necessary to set a range instead. The skimming temperature now falls within a range of 40 °C to 60 °C. The temperature range makes it possible to extract more of the fatty matter from the milk, depending on the materials used, without any risk of altering the organoleptic qualities of the product.

Furthermore, a specific limit has been added for the production of raw butter.

The following sentence has been added:

‘Only cream from pasteurised milk may be stored, at a temperature of less than 6 °C, before pasteurisation.’

Storage of cream from raw milk is therefore prohibited. Raw cream is a fragile product that must be used as soon as possible for reasons of bacteriological stability.

The following sentence has been added:

‘The fat content of the cream must be at least 36 g per 100 g of product.’

Setting a minimum fat content for the cream makes it possible to guarantee the quality of the cream that can be used to make the butter.

| (c) | Pasteurisation of the cream |
| --- | --- |

(c)

Pasteurisation of the cream

In the product specification, the part relating to pasteurisation of the cream has been amended to regulate the practices followed.

The following sentence:

‘The cream obtained must be pasteurised [...] along with the use of deacidifiers, colourings or antioxidants.’

has been replaced by:

‘The cream may be pasteurised, in which case pasteurisation must be carried out at a temperature not exceeding 96 °C and with a pasteurisation value greater than or equal to 100 seconds.’

As with the milk, pasteurisation of the cream is no longer compulsory but is still allowed and is now regulated by the product specification. The specified values allow gentle treatment of the cream, preventing too much Maillard reaction from occurring, which would result in a cooked flavour.

Inoculation of the cream is dealt with in a separate paragraph.

The following sentences have been added:

‘It is prohibited to use colourings or antioxidants or to use deacidifiers to reduce the acidity of the cream before pasteurisation.

It is prohibited for the cream to undergo any sanitation treatments other than pasteurisation.’

As stated above, the ban on the use of certain substances or materials has been deleted from the ‘Description of the product’ section and moved to all the relevant production stages in relation to which it needs to be maintained and restated.

A ban on the use of any sanitation treatments other than pasteurisation of the cream has been added. Such techniques are not in line with the traditional practices and are likely to affect the characteristics of the product.

| (d) | Inoculation of the cream |
| --- | --- |

(d)

Inoculation of the cream

In the product specification, the following paragraph:

‘then cooled to a temperature of around 12 °C and finally inoculated with specific cultures. The use of whey cream or frozen or deep-frozen cream is prohibited. [...]’

has been replaced by:

‘The cream is cooled and inoculated at a temperature of no more than 21 °C.

The use of whey cream or frozen or deep-frozen cream is prohibited.

The length of time between skimming of the milk and inoculation must be less than 48 hours.

The types of cultures used must always include only acid- and flavour-producing bacterial strains.

They are added either directly or in the form of a starter.

No thickeners or flavourings may be added.’

The inoculation stage was originally summarised by the words ‘finally inoculated with specific cultures’, but is now set out in a separate paragraph. The description of the inoculation of the cream has been expanded to include the temperature conditions, time interval, authorised types of cultures and prohibited practices.

After skimming and/or pasteurisation, the cream is cooled. The temperature to which the cream is cooled has been specified by giving an upper limit (≤ 21 °C). This is because the wording ‘around 12 °C’ could not constitute a target for monitoring purposes, and operators’ practices differ. The amendment has been made to take account of the know-how of the individual processors in the choice and use of lactic cultures for butter making.

A ban on the use of frozen or deep-frozen cream has been added to the ban on the use of whey cream.

Inoculation must take place as soon as possible after skimming, and within a maximum of 48 hours, in order to guarantee the quality of the butter.

| (e) | Biological ripening of the cream |
| --- | --- |

(e)

Biological ripening of the cream

The following sentence:

‘After ripening for a mandatory minimum period of 12 hours, the cream is cooled, churned and then packaged in individual packages ready for sale.’

has been replaced by:

‘Biological ripening of the cream is mandatory. It takes place for a minimum of 16 hours at between 7 °C and 21 °C.’

This essential part of the making of the butter has been maintained and remains mandatory. It differentiates ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ from industrially produced butters and is key to the quality of the product.

The ripening period for the cream has been increased from 12 to 16 hours. Increasing the ripening period is positive, because slow ripening contributes to the development of aromas.

This stage harnesses the know-how of the individual operators, whose skilled management of the time/temperature relationship is linked to the choice of cultures used and the production targets. The biological ripening stage allows the cultures and therefore the aromas to develop, but it also prepares the fat globules for churning and thus influences the plasticity of the butter. For this stage to be a success, the cream must pass through several different temperature levels rather than remaining at a constant temperature throughout ripening. It is to take account of these different temperature levels, which are specific to the butter-maker’s know-how and the equipment used, that a temperature range of between 7 °C and 21 °C is needed. Skilled management of the temperature makes it possible to influence the plasticity of the butter.

| (f) | Churning of the cream |
| --- | --- |

(f)

Churning of the cream

The following paragraph has been added:

‘After cooling, the cream is churned in a wooden churn, a stainless-steel churn or a butter-making machine.

If the cream is churned in a churn, the butter grains must be washed.’

Churning transforms the cream into butter, as butter grains form and separate from the buttermilk. These additions specify the equipment that can be used and set down the traditional practice of washing the butter grains in the churn.

| (g) | Working the butter grains |
| --- | --- |

(g)

Working the butter grains

The following paragraph has been added:

‘The butter grains are worked for a maximum of 60 minutes in a churn and a maximum of 10 minutes in a butter-making machine.

The butter must not be mixed or whipped.’

This operation has been added to complete the description of the butter-making process.

The following sentence:

‘Salt may be added to the butter, up to a maximum of 2 %.’

has been replaced by:

‘Salt may be added to the butter, up to a maximum of 2,5 g per 100 g for fine salt or 3 g per 100 g for crystal salt.’

In order to produce salted butter, salt is added during the working of the butter grains. The original sentence from the product specification has therefore been incorporated into this paragraph. It has been amended to specify the quantity of salt added, making a distinction between fine salt and crystal salt. The quantity of salt added to produce salted butter has been increased from 2 g to 2,5 g per 100 g for fine salt and has been set at 3 g per 100 g for crystal salt. The aim is to give the butter a salty taste that distinguishes it more clearly from unsalted butter. A greater quantity of crystal salt is needed to produce a similar organoleptic effect, as the distribution of the crystals in the butter is different.

The following sentence:

‘It is prohibited to add lactic cultures during working of the butter grains.’

has been replaced by:

‘The use of any procedures intended to increase the non-fat solids content of the butter is prohibited, in particular the addition of lactic cultures during the working of the butter grains.’

The ban on the use of certain procedures has been maintained and restated.

The following sentence has been deleted:

‘The pH of butter bearing the designation of origin must not be higher than 6 at the time of packaging.’

It has been moved to the ‘Description’ section.

The following sentence has been deleted:

‘Furthermore, it must give a negative phosphatase test result.’

Phosphatase is a marker of pasteurisation, and given that the product specification has been opened up to include the production of raw butter, the requirement to conduct phosphatase testing has been deleted.

| (h) | Special provisions relating to butter destined for use in the food industry. |
| --- | --- |

(h)

Special provisions relating to butter destined for use in the food industry.

The following paragraph has been added:

‘Only butter destined for use in the food industry may undergo physical treatment for controlled crystallisation.

This involves mechanical processing and/or successive cooling, down to a final temperature below 16 °C.’

This amendment involves authorising the use of physical treatment for controlled crystallisation of butter destined for use in the food industry. The aim is to set down the practices developed by the local butter producers to accentuate the mechanical properties of ‘Beurre Charentes-Poitou’/ ‘Beurre des Charentes’/ ‘Beurre des Deux-Sèvres’ and enhance its suitability for making laminated dough. Such treatment does not alter the taste of the butter in any way. Bakery and pastry products showcase all the qualities of PDO ‘Beurre Charentes-Poitou’ in a different form.

This stage is optional. Not all butter undergoes such treatment.

| (i) | Packaging |
| --- | --- |

(i)

Packaging

The following paragraph has been added to the specification:

‘The butter is packaged in units of no more than 25 kg.

Packaging primarily enables the butter to be shaped into the form in which it will be sold, but it also protects it from knocks that could damage it and odours that could alter its characteristics. The butter is then cooled to allow it to crystallise and to allow its aromas and texture to develop.

It is prohibited to freeze raw butter.

Only butter that has already been packaged and is destined for use in the food industry or for export may be frozen in the geographical area.

Freezing must take place within 30 days of production. The butter is frozen after crystallisation, thereby guaranteeing the organoleptic qualities of the frozen butter.

The frozen butter is kept at a minimum temperature of –18 °C for a maximum of 12 months.

If butter destined for export is frozen for transport, it must be thawed for sale to consumers.’

These provisions are intended to prevent any changes in the organoleptic qualities of ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’/ ‘Beurre des Deux-Sèvres’.

As regards packaging, this amendment involves incorporating an existing provision from the national text on the designation of origin which had been omitted when drawing up the specification for the PDO.

As regards freezing, the aim is to regulate the use of this preservation technique. Freezing does not alter the organoleptic characteristics of the butter. Indeed, this common practice, which is widely used in the dairy industry, has now proven its usefulness for conserving and preserving organoleptic qualities. The addition is intended, in particular, to facilitate global export, for which there is no other alternative. In that case, the butter is frozen solely for logistical reasons, and the final consumer will not find frozen butter in the shops.

For the same reasons and to ensure consistency, the following paragraphs have been added to point 3.5 of the single document:

‘The butter is packaged in the geographical area in units of no more than 25 kg.

Packaging primarily enables the butter to be shaped into the form in which it will be sold, but it also protects it from knocks that could damage it and odours that could alter its characteristics.

The butter is then cooled to allow it to crystallise and to allow its aromas and texture to develop.

It is prohibited to freeze raw butter.

Only butter that has already been packaged and is destined for use in the food industry or for export may be frozen in the geographical area.

Freezing must take place within 30 days of production. The butter is frozen after crystallisation, thereby guaranteeing the organoleptic qualities of the frozen butter. This stage, which is skilfully managed by the local operators, makes it possible to guarantee the organoleptic qualities of the frozen butter and to supervise the conditions in which the butter is frozen, making sure that there are no foreign odours, to which the butter is particularly susceptible.

The frozen butter is kept at a minimum temperature of –18 °C for a maximum of 12 months.

If butter destined for export is frozen for transport, it must be thawed for sale to consumers.’

5.5.   Link

Link

The ‘Link with the geographical area’ section of the product specification has been entirely rewritten to make the link between ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ and the geographical area clearer, without altering the substance of the link itself.

Particular emphasis has been placed on the characteristics of ‘Beurre Charentes-Poitou’/ ‘Beurre des Charentes’/ ‘Beurre des Deux-Sèvres’ and their link with the diet of the dairy cows, which is high in maize. These practices are dictated by the specific geographical characteristics of the region, which is hot and dry in summer, meaning that dairy production depends on the cultivation of cereals and fodder crops to feed the herd.

The point on the ‘Specificity of the geographical area’ reiterates the geographical area’s natural and human factors, summarising historical aspects and highlighting specific know-how and practices.

The point on the ‘Specificity of the product’ is consistent with the description of the product.

Lastly, the ‘Causal link’ part explains the interactions between the natural and human factors and the product.

The link section of the PDO product specification has been reproduced in full under point 5 of the single document.

5.6.   Labelling

Labelling

In the product specification, the following sentence:

‘The packaging must bear the words “Appellations d’Origine Contrôlée” [Registered Designations of Origin] on a sticker that must be affixed or reproduced in accordance with Article 5 of the Decree.’

has been replaced by:

‘In addition to the mandatory information required by the rules on the labelling and presentation of foodstuffs, the labelling must display the registered name of the product and the European Union PDO logo in the same visual field.

If it is sold under a private label, the code or name of the production plant must appear clearly and legibly on the packaging.’

The section on labelling has been updated to reflect developments in national and European legislation.

The following paragraph has been added to point 3.6 of the single document:

‘In addition to the mandatory information required by the rules on the labelling and presentation of foodstuffs, the labelling must display the registered name of the product and the European Union PDO logo in the same visual field.

If it is sold under a private label, the code or name of the production plant must appear clearly and legibly on the packaging.’

5.7.   Other

Other

Competent authority in the Member State

Competent authority in the Member State

The contact details of the National Institute of Origin and Quality (INAO), as the competent authority in the Member State in accordance with Regulation (EU) No 1151/2012, have been updated.

Applicant group

Applicant group

The contact details of the applicant group have been updated and details of the nature and composition of the group have been added.

Type of product

The reference to the product class has been amended to comply with Annex XI to Implementing Regulation (EU) No 668/2014.

This amendment has also been made in the single document.

Inspection body

Inspection body

The name and contact details of the official bodies have been updated. This section provides the contact details of the authorities responsible for inspections at national level, i.e.: the National Institute of Origin and Quality (INAO) and the Directorate-General for Competition, Consumer Affairs and Fraud Prevention (DGCCRF). A note has been added stating that the name and contact details of the certification body may be consulted via the INAO website and the European Commission’s database.

National requirements

National requirements

A section on ‘National requirements’ has been added to the product specification. It contains a table setting out the key aspects to be checked, their reference values and the evaluation methods to be used.

SINGLE DOCUMENT

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’

EU No: PDO-FR-0137-AM01- 3.12.2020

EU No: PDO-FR-0137-AM01- 3.12.2020

PDO (X) PGI ( )

PDO (X) PGI ( )

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

Name(s) [of PDO or PGI]

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’

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 1.5. Oils and fats (butter, margarine, oil, etc.)

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

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

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ is made from cow’s milk, is a uniform cream to pale yellow in colour and has a delicate, lactic smell and a pleasant flavour of crème fraiche and hazelnuts.

It melts in the mouth and has a texture that is both firm and malleable, making it eminently suitable for making laminated dough.

The butter may be either salted or unsalted.

The butter has a pH of 6 or less.

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)

The dairy cows’ feed cannot be sourced entirely from the geographical area. The dairy cows’ protein needs cannot always be met from land cultivated within the geographical area, but at least 80 % of the herd’s total annual intake, expressed as dry matter, must come from the milk production area.

In order to ensure that there is a close link between the geographical area and the product, the following raw materials must come from the milk production area:

| — | fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw; |
| --- | --- |

—

fodder: all forms of fresh or preserved whole cereal plants, grass, herbaceous plants and legumes; straw;

| — | cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh; |
| --- | --- |

—

cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), distributed fresh;

| — | roots and tubers; |
| --- | --- |

—

roots and tubers;

| — | cereal grains, including maize and products derived from it; |
| --- | --- |

—

cereal grains, including maize and products derived from it;

| — | oil seeds and legume seeds. |
| --- | --- |

—

oil seeds and legume seeds.

The proportion of supplementary protein feed with a total nitrogenous matter content of >20 % / total dry matter from outside the milk production area must not exceed 1 200 kg of dry matter per dairy cow per calendar year.

The proportion of supplementary protein feed with a total nitrogenous matter content of >20 % / total dry matter from outside the milk production area must not exceed 1 200 kg of dry matter per dairy cow per calendar year.

The following are banned from the herd’s feed:

| — | urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition; |
| --- | --- |

—

urea and its derivatives, as defined in Annex 1 to Regulation (EC) No 1831/2003 on additives for use in animal nutrition;

| — | the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected; |
| --- | --- |

—

the use of palm oil, peanut oil, sunflower oil, linseed oil, olive oil and coconut oil in oil form; residual oil in feed and oil added as a processing aid in the production of concentrates are not affected;

| — | any chemical treatment (in particular soda and ammonia) of the feed intended for the herd; |
| --- | --- |

—

any chemical treatment (in particular soda and ammonia) of the feed intended for the herd;

| — | feed derived from genetically modified products (GMOs). |
| --- | --- |

—

feed derived from genetically modified products (GMOs).

Enzymes and bacterial inoculants are the only additives authorised in fodder.

The daily intake per dairy cow, in terms of dry matter, must include:

| — | at least 2 kg of fodder other than forage maize; |
| --- | --- |

—

at least 2 kg of fodder other than forage maize;

| — | a minimum of 50 % and at least 7 kg of maize (in all its forms). |
| --- | --- |

—

a minimum of 50 % and at least 7 kg of maize (in all its forms).

The quantity of maize is reduced to at least 1,5 kg during the grazing period.

If the daily intake includes fresh cruciferous plants (cabbages, oilseed rape, turnips and turnip rape), they must account for no more than 10 % of the dry matter.

The amount of the following supplementary feed given to the animals is restricted to 1 800 kg of dry matter per dairy cow per calendar year:

| — | cereal grains and products derived from them; |
| --- | --- |

—

cereal grains and products derived from them;

| — | oil seeds and legume seeds and products derived from them; |
| --- | --- |

—

oil seeds and legume seeds and products derived from them;

| — | minerals and products derived from them; |
| --- | --- |

—

minerals and products derived from them;

| — | vitamins; |
| --- | --- |

—

vitamins;

| — | by-products from the fermentation of micro-organisms. |
| --- | --- |

—

by-products from the fermentation of micro-organisms.

The milk used to make ‘Beurre Charentes-Poitou’ comes from the defined geographical area in accordance with Article 5(3) of Regulation (EU) No 1151/2012.

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

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

The milk is produced and the butter made within the geographical area defined in point 4.

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

The butter is packaged in the geographical area in units of no more than 25 kg.

Packaging primarily enables the butter to be shaped into the form in which it will be sold, but it also protects it from knocks that could damage it and odours that could alter its characteristics.

The butter is then cooled to allow it to crystallise and to allow its aromas and texture to develop.

It is prohibited to freeze raw butter.

Only butter that has already been packaged and is destined for use in the food industry or for export may be frozen in the geographical area.

Freezing must take place within 30 days of production. The butter is frozen after crystallisation, thereby guaranteeing the organoleptic qualities of the frozen butter. This stage, which is skilfully managed by the local operators, makes it possible to guarantee the organoleptic qualities of the frozen butter and to supervise the conditions in which the butter is frozen, making sure that there are no foreign odours, to which the butter is particularly susceptible.

The frozen butter is kept at a minimum temperature of –18 °C for a maximum of 12 months.

If butter destined for export is frozen for transport, it must be thawed for sale to consumers.

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

In addition to the mandatory information required by the rules on the labelling and presentation of foodstuffs, the labelling must display the registered name of the product and the European Union PDO logo in the same visual field.

If it is sold under a private label, the code or name of the production plant must appear clearly and legibly on the packaging.

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area for PDO ‘Beurre Charentes-Poitou’ comprises the following departments, cantons and municipalities:

| — | department of Charente, in its entirety; |
| --- | --- |

—

department of Charente, in its entirety;

| — | department of Charente-Maritime, in its entirety; |
| --- | --- |

—

department of Charente-Maritime, in its entirety;

| — | department of Dordogne: the municipalities in the cantons of Périgord Vert Nontronnais (except for the municipalities of Champs-Romain, Milhac-de-Nontron, Saint-Front-la-Rivière, Saint-Pardoux-la-Rivière and Saint-Saud-Lacoussière) and Ribérac (except for the municipalities of Celles, Saint-André-de-Double and Saint-Vincent-de-Connezac) and the municipalities of Brantôme en Périgord (delegated municipality of Saint-Crépin-de-Richemont only), Rudeau-Ladosse, Mareuil en Périgord, Parcoul-Chenaud, La Rochebeaucourt-et-Argentine, La Roche-Chalais, Saint Aulaye-Puymangou, Sainte-Croix-de-Mareuil, Saint-Félix-de-Bourdeilles, Saint Privat en Périgord, Saint-Vincent-Jalmoutiers and Servanches; |
| --- | --- |

—

department of Dordogne: the municipalities in the cantons of Périgord Vert Nontronnais (except for the municipalities of Champs-Romain, Milhac-de-Nontron, Saint-Front-la-Rivière, Saint-Pardoux-la-Rivière and Saint-Saud-Lacoussière) and Ribérac (except for the municipalities of Celles, Saint-André-de-Double and Saint-Vincent-de-Connezac) and the municipalities of Brantôme en Périgord (delegated municipality of Saint-Crépin-de-Richemont only), Rudeau-Ladosse, Mareuil en Périgord, Parcoul-Chenaud, La Rochebeaucourt-et-Argentine, La Roche-Chalais, Saint Aulaye-Puymangou, Sainte-Croix-de-Mareuil, Saint-Félix-de-Bourdeilles, Saint Privat en Périgord, Saint-Vincent-Jalmoutiers and Servanches;

| — | department of Gironde: the municipalities in the canton of Nord-Gironde (except for the municipalities of Cubzac-les-Ponts, Gauriaguet, Périssac, Peujard, Saint-André-de-Cubzac, Saint-Genès-de-Fronsac, Saint-Gervais, Saint-Laurent-d’Arce, Val de Virvée and Virsac) and the municipalities of Anglade, Braud-et-Saint-Louis, Les Eglisottes-et-Chalaures, Etauliers, Eyrans, Lapouyade, Pleine-Selve, Reignac, Saint-Antoine-sur-l’Isle, Saint-Aubin-de-Blaye, Val-de-Livenne, Saint-Christophe-de-Double, Saint-Ciers-d’Abzac, Saint-Ciers-sur-Gironde, Saint-Palais and Tizac-de-Lapouyade; |
| --- | --- |

—

department of Gironde: the municipalities in the canton of Nord-Gironde (except for the municipalities of Cubzac-les-Ponts, Gauriaguet, Périssac, Peujard, Saint-André-de-Cubzac, Saint-Genès-de-Fronsac, Saint-Gervais, Saint-Laurent-d’Arce, Val de Virvée and Virsac) and the municipalities of Anglade, Braud-et-Saint-Louis, Les Eglisottes-et-Chalaures, Etauliers, Eyrans, Lapouyade, Pleine-Selve, Reignac, Saint-Antoine-sur-l’Isle, Saint-Aubin-de-Blaye, Val-de-Livenne, Saint-Christophe-de-Double, Saint-Ciers-d’Abzac, Saint-Ciers-sur-Gironde, Saint-Palais and Tizac-de-Lapouyade;

| — | department of Indre: the municipalities of Bélâbre, Chalais, Ciron, Concremiers, Ingrandes, Lignac, Lureuil, Mauvières, Pouligny-Saint-Pierre, Prissac, Saint-Hilaire-sur-Benaize, Tilly and Tournon-Saint-Martin; |
| --- | --- |

—

department of Indre: the municipalities of Bélâbre, Chalais, Ciron, Concremiers, Ingrandes, Lignac, Lureuil, Mauvières, Pouligny-Saint-Pierre, Prissac, Saint-Hilaire-sur-Benaize, Tilly and Tournon-Saint-Martin;

| — | department of Indre-et-Loire: the municipalities in the cantons of Descartes (except for the municipalities of Betz-le-Château, Bossée, Bournan, La Chapelle-Blanche-Saint-Martin, Charnizay, Ciran, Cussay, Esves-le-Moutier, Ferrière-Larçon, Ligueil, Louans, Le Louroux, Manthelan, Mouzay, Saint-Flovier, Varennes and Vou) and Sainte-Maure-de-Touraine (except for the municipalities of Anché, Assay, Avon-les-Roches, Brizay, Champigny-sur-Veude, Chaveignes, Chezelles, Cravant-les-Côteaux, Crissay-sur-Manse, Crouzilles, L’Ile-Bouchard, Lémeré, Ligré, Panzoult, Parçay-sur-Vienne, Richelieu, Rilly-sur-Vienne, Sazilly, Tavant, Theneuil and Trogues); |
| --- | --- |

—

department of Indre-et-Loire: the municipalities in the cantons of Descartes (except for the municipalities of Betz-le-Château, Bossée, Bournan, La Chapelle-Blanche-Saint-Martin, Charnizay, Ciran, Cussay, Esves-le-Moutier, Ferrière-Larçon, Ligueil, Louans, Le Louroux, Manthelan, Mouzay, Saint-Flovier, Varennes and Vou) and Sainte-Maure-de-Touraine (except for the municipalities of Anché, Assay, Avon-les-Roches, Brizay, Champigny-sur-Veude, Chaveignes, Chezelles, Cravant-les-Côteaux, Crissay-sur-Manse, Crouzilles, L’Ile-Bouchard, Lémeré, Ligré, Panzoult, Parçay-sur-Vienne, Richelieu, Rilly-sur-Vienne, Sazilly, Tavant, Theneuil and Trogues);

| — | department of Loire-Atlantique: the municipalities of Boussay, Gétigné, Legé, La Planche, Remouillé, Corcoué-sur-Logne, Saint-Hilaire-de-Clisson and Vieillevigne; |
| --- | --- |

—

department of Loire-Atlantique: the municipalities of Boussay, Gétigné, Legé, La Planche, Remouillé, Corcoué-sur-Logne, Saint-Hilaire-de-Clisson and Vieillevigne;

| — | department of Maine-et-Loire: the municipalities in the cantons of Cholet, Cholet-2 (except for the municipalities of Cernusson, Montilliers and Lys-Haut-Layon (delegated municipalities of La Fosse-de-Tigné, Tancoigné, Tigné and Trémont only)) and Saint-Macaire-en-Mauges (except for the municipalities of May-sur-Evre and Sèvremoine (delegated municipalities of La Renaudière, Saint-Crespin-sur-Moine, Saint-Germain-sur-Moine, Saint-Macaire-en-Mauges and Tillières only)) and the municipalities of Antoigné, (Le) Puy-Notre-Dame and Saint-Macaire-du-Bois; |
| --- | --- |

—

department of Maine-et-Loire: the municipalities in the cantons of Cholet, Cholet-2 (except for the municipalities of Cernusson, Montilliers and Lys-Haut-Layon (delegated municipalities of La Fosse-de-Tigné, Tancoigné, Tigné and Trémont only)) and Saint-Macaire-en-Mauges (except for the municipalities of May-sur-Evre and Sèvremoine (delegated municipalities of La Renaudière, Saint-Crespin-sur-Moine, Saint-Germain-sur-Moine, Saint-Macaire-en-Mauges and Tillières only)) and the municipalities of Antoigné, (Le) Puy-Notre-Dame and Saint-Macaire-du-Bois;

| — | department of Deux-Sèvres, in its entirety; |
| --- | --- |

—

department of Deux-Sèvres, in its entirety;

| — | department of Vendée, in its entirety; |
| --- | --- |

—

department of Vendée, in its entirety;

| — | department of Vienne, in its entirety; |
| --- | --- |

—

department of Vienne, in its entirety;

| — | department of Haute-Vienne: the municipalities in the cantons of Châteauponsac (except for the municipalities of Balledent, Châteauponsac, Dompierre-les-Eglises, Droux, Magnac-Laval, Rancon, Saint-Amand-Magnazeix, Saint-Hilaire-la-Treille, Saint-Léger-Magnazeix, Saint-Sornin-Leulac and Villefavard), Saint-Junien and Val-d’Oire-et-Gartempe and the municipalities of La Chapelle-Montbrandeix, Chéronnac, Dournazac, Gajoubert, Maisonnais-sur-Tardoire, Marval, Val d’Issoire, Montrol-Sénard, Mortemart, Nouic, Pensol, Rochechouart, Saint-Martial-sur-Isop, Saint-Mathieu, Les Salles-Lavauguyon, Vayres and Videix. |
| --- | --- |

—

department of Haute-Vienne: the municipalities in the cantons of Châteauponsac (except for the municipalities of Balledent, Châteauponsac, Dompierre-les-Eglises, Droux, Magnac-Laval, Rancon, Saint-Amand-Magnazeix, Saint-Hilaire-la-Treille, Saint-Léger-Magnazeix, Saint-Sornin-Leulac and Villefavard), Saint-Junien and Val-d’Oire-et-Gartempe and the municipalities of La Chapelle-Montbrandeix, Chéronnac, Dournazac, Gajoubert, Maisonnais-sur-Tardoire, Marval, Val d’Issoire, Montrol-Sénard, Mortemart, Nouic, Pensol, Rochechouart, Saint-Martial-sur-Isop, Saint-Mathieu, Les Salles-Lavauguyon, Vayres and Videix.

The ‘Beurre Charentes-Poitou’ designation of origin is reserved for butter produced, packaged and, where applicable, frozen in plants in the departments of Charente, Charente Maritime, Deux-Sèvres, Vendée and Vienne.

That designation of origin may be replaced by ‘Beurre des Charentes’ for butter produced, packaged and, where applicable, frozen in the departments of Charente or Charente-Maritime or by ‘Beurre des Deux-Sèvres’ for butter produced, packaged and, where applicable, frozen in the department of Deux-Sèvres.

5.   Link with the geographical area

Link with the geographical area

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ has a texture that is both firm and malleable, which distinguishes it from other butters on the market and has historically been valued and sought after by professional bakers and pastry chefs for making laminated dough.

The simultaneously firm and malleable texture of the butter and, more specifically, its fat content are directly linked to the diet of the dairy cows, which is high in maize. In this region, which is hot and dry in summer, dairy production basically depends on the cultivation of cereals and fodder crops to feed the herd. The geographical area corresponds to a region that has historically been one of transit and transition, between the Paris basin and the Aquitaine basin on the one hand and the Massif Central and the Armorican Massif on the other. Geographers often describe it as a topographic, geological and climatic threshold. It has little relief. The landscape is dominated by vast plains and low undulating plateaux, depressions and generally wide valleys with gentle slopes which have been backfilled at the bottom with alluvial deposits.

The pure oceanic climate at the coast rapidly transitions to a modified oceanic climate inland, with a risk of persistent drought during the summer months.

In this region, which turned to mixed-crop livestock farming after the phylloxera crisis decimated the vineyards at the end of the 19th century, the climate is favourable for growing maize, which is one of France’s oldest crops. It is grown as fodder and soon became one of the staples of the dairy cows’ diet. Now, as in the past, the animals are kept under very close husbandry; they spend most of their time in the cowshed and are fed there.

The creation of the first cooperative dairy near Surgères (Charente-Maritime) in 1888 marks the beginning of the region’s specialisation in butter making, adding value to the milk produced there. At the time, raw butter was the only butter made. For hygiene reasons, pasteurisation caught on very quickly in the dairy industry at the beginning of the 20th century, for the production of all products, and especially butter. By improving the keeping qualities of the butter, pasteurisation allowed it to be distributed widely and to gain recognition outside its place of origin. However, the production of raw butter has continued to this day.

Today, the butter-makers’ skills still centre on biological ripening of the cream. This stage differentiates the butter from industrially produced butters and is key to its aromatic quality. The butter-makers’ know-how lies mainly in choosing cultures that are particularly well suited to the fat composition of the locally produced milk. More recently, the development of controlled crystallisation for butter intended for use in pastry making, in particular, has made it possible to enhance the butter’s inherent plasticity.

The butter was first sold commercially under the name ‘Beurre Charentes-Poitou’, but as the sector became more structured and cooperatives formed into groups, it was also sold under the names ‘Beurre des Charentes’ and ‘Beurre des Deux-Sèvres’.

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ is characterised by its consistency of colour, texture and aroma. It is a uniform cream to pale yellow in colour and melts in the mouth. Its texture is both firm and malleable, which distinguishes it from other butters on the market.

‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ also stands out for its aromatic qualities, in particular its flavour of hazelnuts and crème fraiche.

The feed given to the dairy cows promotes the production of milk that is rich in fats and therefore particularly suited to be made into butter. Maize, which is part of the dairy cows’ diet throughout the year and in significant amounts, is one of the key elements that determines the characteristics of the milk. The simultaneously firm and malleable texture of the butter is directly linked to that diet. The maize in the dairy cows’ diet results in milk with a consistent fat content and naturally high levels of saturated fatty acids, which is good for malleability.

Furthermore, this system of regulating the cows’ diet means that it is stable throughout the year, regardless of where the farm is located within the geographical area. That dietary stability is reflected in the consistency of the characteristics of ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’, a quality that is valued and sought after by users of the product, in particular bakers and pastry chefs. Controlled crystallisation is an option for greater convenience when using ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’/ ‘Beurre des Deux-Sèvres’ to make laminated dough and pastries.

The composition of the butter also reveals that it is rich in lactones, aromatic molecules associated with fruity notes. This aromatic richness is the result of the prolonged biological ripening of the cream, a stage which is key to the aromatic quality of the butter, distinguishing ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ from industrially produced butters. The broad spectrum of compounds formed during ripening gives ‘Beurre Charentes-Poitou’ / ‘Beurre des Charentes’ / ‘Beurre des Deux-Sèvres’ a characteristic bouquet of aromas and a flavour of hazelnuts and crème fraiche.

Reference to publication of the specification

Reference to publication of the specification

https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-5fce1a8c-5cdc-49ec-829a-1713050d597f

---

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

1

---