# C_2022070EN.01001101.xml

| 11.2.2022 | EN | Official Journal of the European Union | C 70/11 |
| --- | --- | --- | --- |

11.2.2022

EN

Official Journal of the European Union

C 70/11

---

Publication of an application for approval of an amendment, which is not minor, 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 70/07)

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

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

‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’

EU No: PDO-ES-0336-AM02 – 9 September 2020

PDO (X) PGI ( )

1.   Applicant group and legitimate interest

| Consejo regulador de la DOP Arròs del Delta de l’Ebre [‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’ PDO Regulatory Board] |
| --- |
| C/Salvador Dalí, 27-29 |
| 43870 Amposta (Spain) |
| info@do-deltadelebre.com |
| http://do-deltadelebre.com |

Consejo regulador de la DOP Arròs del Delta de l’Ebre [‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’ PDO Regulatory Board]

C/Salvador Dalí, 27-29

43870 Amposta (Spain)

info@do-deltadelebre.com

http://do-deltadelebre.com

The ‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’ PDO Regulatory Board consists of all growers and processors of ‘Arroz del Delta del Ebro’ PDO and has a legitimate interest in submitting this amendment application.

2.   Member State or third country

Spain

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: control body, legal requirements |
| --- | --- |

☒

Other: control body, legal requirements

4.   Type of amendment(s)

| ☒ | Amendment to 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. |
| --- | --- |

☒

Amendment to 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.

| ☐ | Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- |

☐

Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

5.   Amendment(s)

Description of product (section B of the product specification and point 3.2 of the single document):

| — | In order to include three new varieties and extend the protection to also cover brown rice, the following paragraph from the Description of product sections of the product specification (section B) and single document (point 3.2):

  ‘White rice of the “Bahía”, “Tebre”, “Gleva”, “Fonsa”, “Bomba” and “Montsianell” varieties of the species Oryza sativa L., compliant with the “Extra Class” marketing standard.’

  has been replaced with:

  ‘White and brown rice of the “Bahía”, “Tebre”, “Gleva”, “Fonsa”, “Bomba”, “Montsianell”, “JSendra”, “Guara” and “Olesa” varieties of the species Oryza sativa L., grown using conventional or organic farming methods (or other government-recognised sustainable production systems). White rice must be compliant with the “Extra Class” marketing standard and brown rice (i.e. “husked rice”) must be compliant with the sole marketing standard in place for brown rice.’

  The inclusion of these three new rice varieties meant that other passages in the Description of product sections (section B of the product specification and point 3.2 of the single document) also needed to be adapted.
  The following text: ‘The “Bahía”, “Tebre”, “Fonsa”, “Montsianell” and “Gleva” varieties have very similar characteristics. Although there may be minor variations in the way they are grown, there are no major differences in the end product.’
  has been replaced with:

  ‘All of the varieties covered by this PDO are of the subspecies japonica. Practically all of them (“Bahía”, “Tebre”, “Fonsa”, “Montsianell”, “Gleva”, “JSendra” and “Guara”) have very similar characteristics. Although there may be minor variations in the way they are grown, there are no major differences in the end product.’

  The following text: ‘Although the “Bomba” variety differs from the others in both how it is grown and the rice itself, it has been included in the product specification for its quality and because it is traditional to the Ebro Delta area.’
  has been replaced with:

  ‘Although the “Bomba” variety differs from the others in both how it is grown and the rice itself, it has been included in the product specification for its quality and because it is traditional to the Ebro Delta area. The uncooked kernels of the “Olesa” variety look very different to those of the other varieties covered by the PDO, but this variety, which also originated in the defined geographical area, produces similar results in the kitchen to the “Bomba” variety.’

  The following text: ‘These varieties have a high concentration of starch in the centre of the kernel, giving them a chalky white centre described in Spanish as “perlado” or “pearly”. This is what allows the rice to absorb the flavours and colours of the other ingredients used in a recipe as it cooks.’
  has been replaced with:

  ‘These varieties have a high enough amylose content to allow the rice to properly absorb the flavours and colours of the other ingredients in a recipe as it cooks.’

  The following text: ‘All of these varieties are known for cooking evenly and their uniform kernels. They are ideal for the region’s local rice dishes because, unlike other types such as long-grain rice, they absorb a good deal of flavour. ’
  has been replaced with:

  ‘All of them are known for cooking evenly and their uniform grains once cooked. They are ideal for the region’s local rice dishes because, unlike other types such as the majority of long-grain varieties, they absorb a good deal of flavour. Although “Olesa” is a long-grain variety, it gives similar results in the kitchen to the other varieties covered by the PDO.’

  Due to the inclusion of brown rice, which, as is explained under Description of product (section B1 – Product definition – of the product specification and point 3.2 of the single document), is covered by a different marketing standard, the following paragraph from the Description of product sections (section B of the product specification and point 3.2 of the single document) also needed to be adapted:

  ‘When dispatched for marketing, all of the varieties protected by “Arroz del Delta del Ebro” PDO must be compliant with the “Extra Class” marketing standard, and the kernels must be sound and free of any fungus, rotting, insects, parasites, or extraneous odours and/or flavours.’

  It has been replaced with:

  ‘When dispatched for marketing, all of the varieties protected by “Arroz del Delta del Ebro” PDO must be compliant with the relevant marketing standard, and the kernels must be sound and free of any fungus, rotting, insects, parasites, or extraneous odours and/or flavours.’

  Reasons for the inclusion of brown rice:
  Brown rice (also called ‘cargo’ or ‘husked’ rice) is what white rice – until now the only type protected by the PDO – is made from. Brown rice consists of ripe rice kernels that have had their husks or hulls removed, leaving the bran layer, which gives the rice its colour. The decision to add brown rice to the types covered by ‘Arroz del Delta del Ebro’ PDO has been taken to adapt to changing consumer habits, with this type of product coming into increasing demand.
  Reasons for the inclusion of new varieties:
  Along with the varieties already covered (‘Bahía’, ‘Tebre’, ‘Fonsa’, ‘Bomba’, ‘Montsianell’ and ‘Gleva’), the new additions (‘JSendra’, ‘Guara’ and ‘Olesa’) are the rice varieties that are most able to adapt to the wetlands of the Ebro Delta. The cooked rice of these new varieties has the same characteristics as that of the varieties already covered by the PDO, and all of them – old and new – belong to the japonica subspecies.
  ‘JSendra’ is a variety that is well-adapted to the environment and the prevailing weather conditions, particularly wind, owing to the height of the plants. It is highly resistant to grain-shedding, lodging and blast disease. As one of the varieties that is latest to be sown (in the first half of May), it is among the most adaptable to climate change. Its characteristics are very similar to those of the varieties currently covered by the PDO.
  The ‘Guara’ variety is also suited to the environment and the prevailing weather conditions. It is among the varieties that take best to sandy soils. Its characteristics are very similar to those of the varieties currently covered by the PDO.
  The ‘Olesa’ variety originated in the Ebro Delta and is well suited to the local environment. As a short-duration variety, it can be cultivated sustainably, using fewer natural resources and with environmentally friendly farming practices. It is highly resistant to fungal infection and lodging, and therefore takes well to the local climate. Its culinary properties are very similar to those of the varieties already covered by the PDO.
  How different rice varieties adapt to different types of soil is the subject of research conducted in both the private and the public sector, through the Institute of Agri-Food Research and Technology’s ‘Ebro Experimental Station’.
  The industry is also keenly aware of and sensitive to the area’s high ecological value: striking a balance between the area’s wealth of natural heritage and its socio-economic value has always been a crucial priority. The rice crop in the Ebro Delta is an example of how a crop established in the late 19th century can make a major contribution to the high value of an area as a nature site. Work and research therefore continue, seeking to identify more sustainable crop varieties that have the same characteristics that distinguish the existing varieties and can adapt to the particular conditions of the Ebro Delta.
  The varieties proposed for inclusion are notable for:






  a) | being more resistant to fungal diseases, Pyricularia oryzae in particular, reducing the need for fungicides; |
| --- | --- | --- |

—

In order to include three new varieties and extend the protection to also cover brown rice, the following paragraph from the Description of product sections of the product specification (section B) and single document (point 3.2):

‘White rice of the “Bahía”, “Tebre”, “Gleva”, “Fonsa”, “Bomba” and “Montsianell” varieties of the species Oryza sativa L., compliant with the “Extra Class” marketing standard.’

has been replaced with:

‘White and brown rice of the “Bahía”, “Tebre”, “Gleva”, “Fonsa”, “Bomba”, “Montsianell”, “JSendra”, “Guara” and “Olesa” varieties of the species Oryza sativa L., grown using conventional or organic farming methods (or other government-recognised sustainable production systems). White rice must be compliant with the “Extra Class” marketing standard and brown rice (i.e. “husked rice”) must be compliant with the sole marketing standard in place for brown rice.’

The inclusion of these three new rice varieties meant that other passages in the Description of product sections (section B of the product specification and point 3.2 of the single document) also needed to be adapted.

Description of product

The following text: ‘The “Bahía”, “Tebre”, “Fonsa”, “Montsianell” and “Gleva” varieties have very similar characteristics. Although there may be minor variations in the way they are grown, there are no major differences in the end product.’

has been replaced with:

‘All of the varieties covered by this PDO are of the subspecies japonica. Practically all of them (“Bahía”, “Tebre”, “Fonsa”, “Montsianell”, “Gleva”, “JSendra” and “Guara”) have very similar characteristics. Although there may be minor variations in the way they are grown, there are no major differences in the end product.’

The following text: ‘Although the “Bomba” variety differs from the others in both how it is grown and the rice itself, it has been included in the product specification for its quality and because it is traditional to the Ebro Delta area.’

has been replaced with:

‘Although the “Bomba” variety differs from the others in both how it is grown and the rice itself, it has been included in the product specification for its quality and because it is traditional to the Ebro Delta area. The uncooked kernels of the “Olesa” variety look very different to those of the other varieties covered by the PDO, but this variety, which also originated in the defined geographical area, produces similar results in the kitchen to the “Bomba” variety.’

The following text: ‘These varieties have a high concentration of starch in the centre of the kernel, giving them a chalky white centre described in Spanish as “perlado” or “pearly”. This is what allows the rice to absorb the flavours and colours of the other ingredients used in a recipe as it cooks.’

has been replaced with:

‘These varieties have a high enough amylose content to allow the rice to properly absorb the flavours and colours of the other ingredients in a recipe as it cooks.’

The following text: ‘All of these varieties are known for cooking evenly and their uniform kernels. They are ideal for the region’s local rice dishes because, unlike other types such as long-grain rice, they absorb a good deal of flavour. ’

has been replaced with:

‘All of them are known for cooking evenly and their uniform grains once cooked. They are ideal for the region’s local rice dishes because, unlike other types such as the majority of long-grain varieties, they absorb a good deal of flavour. Although “Olesa” is a long-grain variety, it gives similar results in the kitchen to the other varieties covered by the PDO.’

Due to the inclusion of brown rice, which, as is explained under Description of product (section B1 – Product definition – of the product specification and point 3.2 of the single document), is covered by a different marketing standard, the following paragraph from the Description of product sections (section B of the product specification and point 3.2 of the single document) also needed to be adapted:

Description of product

Product definition

Description of product sections

‘When dispatched for marketing, all of the varieties protected by “Arroz del Delta del Ebro” PDO must be compliant with the “Extra Class” marketing standard, and the kernels must be sound and free of any fungus, rotting, insects, parasites, or extraneous odours and/or flavours.’

It has been replaced with:

‘When dispatched for marketing, all of the varieties protected by “Arroz del Delta del Ebro” PDO must be compliant with the relevant marketing standard, and the kernels must be sound and free of any fungus, rotting, insects, parasites, or extraneous odours and/or flavours.’

Reasons for the inclusion of brown rice:

Brown rice (also called ‘cargo’ or ‘husked’ rice) is what white rice – until now the only type protected by the PDO – is made from. Brown rice consists of ripe rice kernels that have had their husks or hulls removed, leaving the bran layer, which gives the rice its colour. The decision to add brown rice to the types covered by ‘Arroz del Delta del Ebro’ PDO has been taken to adapt to changing consumer habits, with this type of product coming into increasing demand.

Reasons for the inclusion of new varieties:

Along with the varieties already covered (‘Bahía’, ‘Tebre’, ‘Fonsa’, ‘Bomba’, ‘Montsianell’ and ‘Gleva’), the new additions (‘JSendra’, ‘Guara’ and ‘Olesa’) are the rice varieties that are most able to adapt to the wetlands of the Ebro Delta. The cooked rice of these new varieties has the same characteristics as that of the varieties already covered by the PDO, and all of them – old and new – belong to the japonica subspecies.

japonica

‘JSendra’ is a variety that is well-adapted to the environment and the prevailing weather conditions, particularly wind, owing to the height of the plants. It is highly resistant to grain-shedding, lodging and blast disease. As one of the varieties that is latest to be sown (in the first half of May), it is among the most adaptable to climate change. Its characteristics are very similar to those of the varieties currently covered by the PDO.

The ‘Guara’ variety is also suited to the environment and the prevailing weather conditions. It is among the varieties that take best to sandy soils. Its characteristics are very similar to those of the varieties currently covered by the PDO.

The ‘Olesa’ variety originated in the Ebro Delta and is well suited to the local environment. As a short-duration variety, it can be cultivated sustainably, using fewer natural resources and with environmentally friendly farming practices. It is highly resistant to fungal infection and lodging, and therefore takes well to the local climate. Its culinary properties are very similar to those of the varieties already covered by the PDO.

How different rice varieties adapt to different types of soil is the subject of research conducted in both the private and the public sector, through the Institute of Agri-Food Research and Technology’s ‘Ebro Experimental Station’.

The industry is also keenly aware of and sensitive to the area’s high ecological value: striking a balance between the area’s wealth of natural heritage and its socio-economic value has always been a crucial priority. The rice crop in the Ebro Delta is an example of how a crop established in the late 19th century can make a major contribution to the high value of an area as a nature site. Work and research therefore continue, seeking to identify more sustainable crop varieties that have the same characteristics that distinguish the existing varieties and can adapt to the particular conditions of the Ebro Delta.

The varieties proposed for inclusion are notable for:

a)

being more resistant to fungal diseases, Pyricularia oryzae in particular, reducing the need for fungicides;

Pyricularia oryzae

| b) | being more resistant to soil salinity; |
| --- | --- |

b)

being more resistant to soil salinity;

| c) | taking well to sandy soils, ‘Guara’ in particular; |
| --- | --- |

c)

taking well to sandy soils, ‘Guara’ in particular;

| d) | being more adaptable to variations caused by climate change; |
| --- | --- |

d)

being more adaptable to variations caused by climate change;

| e) | maintaining agronomic and environmental compatibility in the defined area. |
| --- | --- |

e)

maintaining agronomic and environmental compatibility in the defined area.

The new varieties have been added to the tables listing the characteristics of the rice in the Description of product sections (section B of the product specification and point 3.2 of the single document).

Description of product

| — | This table:








  ‘Variety | Length | Length-to-width ratio |
| --- | --- | --- | --- |
| “Bahía” | 8,2  mm (medium) | 2,20 (semi-spherical) |
| “Tebre” | 8,1  mm (medium) | 2,00 (spherical) |
| “Fonsa” | 7,9  mm (medium) | 2,00 (spherical) |
| “Bomba” | 7,4  mm (short) | 1,85 (spherical) |
| “Montsianell” | 8,3  mm (medium) | 2,16 (semi-spherical) |
| “Gleva” | 7,9  mm (medium) | 2,04 (semi-spherical)’ |

—

This table:

‘Variety

Length

Length-to-width ratio

“Bahía”

8,2  mm (medium)

2,20 (semi-spherical)

“Tebre”

8,1  mm (medium)

2,00 (spherical)

“Fonsa”

7,9  mm (medium)

2,00 (spherical)

“Bomba”

7,4  mm (short)

1,85 (spherical)

“Montsianell”

8,3  mm (medium)

2,16 (semi-spherical)

“Gleva”

7,9  mm (medium)

2,04 (semi-spherical)’

has therefore been replaced with this one:

| ‘Variety | Length | Length-to-width ratio |
| --- | --- | --- |
| “Bahía” | 8,2  mm (medium) | 2,20 |
| “Tebre” | 8,1  mm (medium) | 2,00 |
| “Fonsa” | 7,9  mm (medium) | 2,00 |
| “Bomba” | 7,4  mm (short) | 1,85 |
| “Montsianell” | 8,3  mm (medium) | 2,16 |
| “Gleva” | 7,9  mm (medium) | 2,04 |
| “JSendra” | 8,2  mm (medium) | 2,16 |
| “Guara” | 8,0  mm (medium) | 2,11 |
| “Olesa” | 9,1  mm (long) | 3,10 |
| Average reference values for each variety.’ |

‘Variety

Length

Length-to-width ratio

“Bahía”

8,2  mm (medium)

2,20

“Tebre”

8,1  mm (medium)

2,00

“Fonsa”

7,9  mm (medium)

2,00

“Bomba”

7,4  mm (short)

1,85

“Montsianell”

8,3  mm (medium)

2,16

“Gleva”

7,9  mm (medium)

2,04

“JSendra”

8,2  mm (medium)

2,16

“Guara”

8,0  mm (medium)

2,11

“Olesa”

9,1  mm (long)

3,10

Average reference values for each variety.’

Explanation:

The new varieties have been added to the table, and the descriptors of how spherical the rice kernels are (‘spherical’ etc.) have been removed because they are not in line with the legislation and because this information is already implicit in the length-to-width ratio.

The following table on the end product (Description of product – section B of the product specification and point 3.2 of the single document) has also been modified:

Description of product

| ‘Variety | Category | Type |
| --- | --- | --- |
| “Bahía” | Medium-grain | “Perlado” [with a chalky white centre] |
| “Tebre” | Medium-grain | “Perlado” [with a chalky white centre] |
| “Fonsa” | Medium-grain | “Semiperlado” [with a chalky white centre but less so than “perlado”] |
| “Bomba” | Medium-grain | “Perlado” [with a chalky white centre] |
| “Montsianell” | Medium-grain | “Perlado” [with a chalky white centre] |
| “Gleva” | Medium-grain | “Perlado” [with a chalky white centre]’ |

‘Variety

Category

Type

“Bahía”

Medium-grain

“Perlado” [with a chalky white centre]

“Tebre”

Medium-grain

“Perlado” [with a chalky white centre]

“Fonsa”

Medium-grain

“Semiperlado” [with a chalky white centre but less so than “perlado”]

“Bomba”

Medium-grain

“Perlado” [with a chalky white centre]

“Montsianell”

Medium-grain

“Perlado” [with a chalky white centre]

“Gleva”

Medium-grain

“Perlado” [with a chalky white centre]’

This is the new table:

| ‘Variety | Category | % amylose |
| --- | --- | --- |
| “Bahía” | Medium-grain | 19,1 |
| “Tebre” | Medium-grain | 20,0 |
| “Fonsa” | Medium-grain | 20,3 |
| “Bomba” | Medium-grain | 24,9 |
| “Montsianell” | Medium-grain | 18,1 |
| “Gleva” | Medium-grain | 17,7 |
| “JSendra” | Medium-grain | 17,5 |
| “Guara” | Medium-grain | 17,5 |
| “Olesa” | Long-grain | 24,0 |
| Average reference values for each variety.’ |

‘Variety

Category

% amylose

“Bahía”

Medium-grain

19,1

“Tebre”

Medium-grain

20,0

“Fonsa”

Medium-grain

20,3

“Bomba”

Medium-grain

24,9

“Montsianell”

Medium-grain

18,1

“Gleva”

Medium-grain

17,7

“JSendra”

Medium-grain

17,5

“Guara”

Medium-grain

17,5

“Olesa”

Long-grain

24,0

Average reference values for each variety.’

Explanation:

The new varieties have been added as explained above and the ‘Type’ parameter referring to the quality of perlado (having a chalky white centre) has been removed from the table and it now gives instead the amylose content as a percentage of total starch (‘% amylose’). Amylose is one of the forms of starch found in rice.

perlado

This change has been made because, while the product specification (and single document) previously equated the presence of this chalky white centre with a certain starch content and culinary properties, we now know that this is not exactly the case. This quality of perlado is a feature developed by rice kernels when they are formed, but it is the percentage of amylose that shapes the sensory qualities of the cooked rice, as it determines the texture, tenderness and stickiness of the rice and how much it will expand in volume when cooked. In other words, the key characteristic of a variety in terms of the results it gives in the kitchen is its amylose content, and not the quality of perlado as was assumed in the past.

perlado

perlado

| — | As well as the above changes to both the product specification and the single document, the introduction of the three new varieties has led to a further change affecting the product specification alone: it now includes a brief description and some key information (basic properties and average milling yields) for each of these new varieties – matching the details already given for the existing varieties – in sub-section B.2 (Description of varieties) of the Description of product section. The description of each variety includes plant height, growth duration, kernel size and weight, recommended sowing date and notable facts about the variety from an agronomic perspective. The tables of basic properties and milling yields – both in section B2 of the product specification – now also include the three new varieties. |
| --- | --- |

—

As well as the above changes to both the product specification and the single document, the introduction of the three new varieties has led to a further change affecting the product specification alone: it now includes a brief description and some key information (basic properties and average milling yields) for each of these new varieties – matching the details already given for the existing varieties – in sub-section B.2 (Description of varieties) of the Description of product section. The description of each variety includes plant height, growth duration, kernel size and weight, recommended sowing date and notable facts about the variety from an agronomic perspective. The tables of basic properties and milling yields – both in section B2 of the product specification – now also include the three new varieties.

Description of varieties

Description of product

| — | The sowing periods for the ‘Fonsa’, ‘Montsianell’ and ‘Bomba’ varieties have been made more flexible (section B2 of the product specification):






  — | For the ‘Fonsa’ variety, ‘sowing takes place from 1 to 10 May’ has been changed to ‘sowing must take place in the first half of May’. |
| --- | --- | --- |

—

The sowing periods for the ‘Fonsa’, ‘Montsianell’ and ‘Bomba’ varieties have been made more flexible (section B2 of the product specification):

—

For the ‘Fonsa’ variety, ‘sowing takes place from 1 to 10 May’ has been changed to ‘sowing must take place in the first half of May’.

| — | For the ‘Montsianell’ variety, ‘sowing takes place from 20 to 30 April’ has been changed to ‘sowing must take place in late April’. |
| --- | --- |

—

For the ‘Montsianell’ variety, ‘sowing takes place from 20 to 30 April’ has been changed to ‘sowing must take place in late April’.

| — | For the ‘Bomba’ variety, ‘sowing takes place from 20 April to 5 May’ has been changed to ‘sowing must take place between late April and early May’. |
| --- | --- |

—

For the ‘Bomba’ variety, ‘sowing takes place from 20 April to 5 May’ has been changed to ‘sowing must take place between late April and early May’.

Explanation:

While the dates given in the product specification are the recommended ones, experience over the years has shown that sowing dates can vary depending on when the water is released from the irrigation canals onto the fields, or on weather conditions over the winter, which can prevent growers from carrying out the necessary work in the fields. It has therefore been decided to make sowing periods more flexible and not to have such strict dates in the product specification.

Method of production

Method of production

| — | References to brown rice have been added to section E.b) of the product specification (Method of production), meaning that the following passage:

  ‘The protected rice is white rice compliant with the “Extra Class” marketing standard.
  White rice is rice from which some or all of the bran layer (seed coat and pericarp) has been removed by milling, leaving it a uniform white (or whitish) colour.
  To be marketed as “Extra Class”, whole, defect-free kernels must make up at least 92,70 % of the rice and brokens may not exceed 4 %.’

  has been amended to read:

  ‘The protected rice is white rice compliant with the “Extra Class” marketing standard and brown rice.
  White rice is rice from which some of all of the bran layer (seed coat and pericarp) has been removed by milling, leaving it a uniform white (or whitish) colour.
  Brown rice is husked rice, i.e. ripe rice kernels that have had their husks or hulls removed, leaving the bran layer, which gives the rice its colour. It must be packaged for marketing in compliance with the sole marketing standard in place for brown rice.
  Whole, defect-free kernels must make up at least 92,70 % of the rice and brokens may not exceed 4 %.’

  Explanation:
  The addition of brown rice (for the reasons given in the previous section) means that information on this rice type has to be added to the different sections of the product specification. This includes the table of quality tolerances and the description of this type of rice in this section. |
| --- | --- |

—

References to brown rice have been added to section E.b) of the product specification (Method of production), meaning that the following passage:

‘The protected rice is white rice compliant with the “Extra Class” marketing standard.

White rice is rice from which some or all of the bran layer (seed coat and pericarp) has been removed by milling, leaving it a uniform white (or whitish) colour.

To be marketed as “Extra Class”, whole, defect-free kernels must make up at least 92,70 % of the rice and brokens may not exceed 4 %.’

has been amended to read:

‘The protected rice is white rice compliant with the “Extra Class” marketing standard and brown rice.

White rice is rice from which some of all of the bran layer (seed coat and pericarp) has been removed by milling, leaving it a uniform white (or whitish) colour.

Brown rice is husked rice, i.e. ripe rice kernels that have had their husks or hulls removed, leaving the bran layer, which gives the rice its colour. It must be packaged for marketing in compliance with the sole marketing standard in place for brown rice.

Whole, defect-free kernels must make up at least 92,70 % of the rice and brokens may not exceed 4 %.’

Explanation:

The addition of brown rice (for the reasons given in the previous section) means that information on this rice type has to be added to the different sections of the product specification. This includes the table of quality tolerances and the description of this type of rice in this section.

| — | In section E.b) of the product specification (Method of production), the quality tolerances table has been replaced with a reference to compliance with the legislation. The following:

  ‘Care must be taken during processing to ensure that no remnants of the bran layer are left on the rice kernels. The rice kernels must be within the following limits:






  Parameter | White rice |
| --- | --- | --- |
| Average kernels that do not pass through a number 14 sieve | 3,75 |
| Average kernels that do not pass through a number 13 sieve | --- |
| Average kernels that DO pass through a number 13 sieve | 0,25 |
| Brokens [less than three-quarters of the average length of a full kernel] | --- |
| Yellow or similar-coloured kernels | 0,20 |
| Red or red-streaked kernels | 0,50 |
| Chalky and immature kernels | 2,00 |
| Stained and insect-damaged kernels | 0,50 |
| Extraneous matter | 0,10 |
| Minimum amount of whole, defect-free kernels | 92,70 ’ |

—

In section E.b) of the product specification (Method of production), the quality tolerances table has been replaced with a reference to compliance with the legislation. The following:

‘Care must be taken during processing to ensure that no remnants of the bran layer are left on the rice kernels. The rice kernels must be within the following limits:

Parameter

White rice

Average kernels that do not pass through a number 14 sieve

3,75

Average kernels that do not pass through a number 13 sieve

---

Average kernels that DO pass through a number 13 sieve

0,25

Brokens [less than three-quarters of the average length of a full kernel]

---

Yellow or similar-coloured kernels

0,20

Red or red-streaked kernels

0,50

Chalky and immature kernels

2,00

Stained and insect-damaged kernels

0,50

Extraneous matter

0,10

Minimum amount of whole, defect-free kernels

92,70 ’

Has therefore been replaced with:

‘Care must be taken during processing to ensure that no remnants of the bran layer are left on white rice kernels. The quality tolerances laid down in the applicable legislation must be respected.’

Explanation:

The quality tolerances given in the table were exactly the same as those established in the legislation for white rice. This table would have had to be extended to include the new types of rice, such as brown rice, covered by the PDO, but because the values are the exact same ones given in the legislation, it was decided that it would be better to simplify the product specification, replacing the table with a reference to compliance with the legislation. This is therefore an editorial change with no effect on the quality of the product or the quality standards it has to meet.

| — | Under the Storage and preservation heading of section E.b) of the product specification (Method of production) a correction has been made to the following reference to the temperature of the air used during storage and preservation:

  ‘In order to keep the rice in optimal conditions during its time in the silos awaiting processing, air – preferably cold air at 5 °C or at ambient temperature – is pumped in at intervals.’

  This has been changed to:

  ‘In order to keep the rice in optimal conditions during its time in the silos awaiting processing, air – preferably cold air at 10-15 °C or at ambient temperature – is pumped in at intervals.’

  Explanation:
  This was a misprint: 5 °C is too low a temperature and would virtually cause the rice to freeze. This value has therefore been corrected from 5 °C to 10-15 °C. |
| --- | --- |

—

Under the Storage and preservation heading of section E.b) of the product specification (Method of production) a correction has been made to the following reference to the temperature of the air used during storage and preservation:

Storage and preservation

Method of production

‘In order to keep the rice in optimal conditions during its time in the silos awaiting processing, air – preferably cold air at 5 °C or at ambient temperature – is pumped in at intervals.’

This has been changed to:

‘In order to keep the rice in optimal conditions during its time in the silos awaiting processing, air – preferably cold air at 10-15 °C or at ambient temperature – is pumped in at intervals.’

Explanation:

This was a misprint: 5 °C is too low a temperature and would virtually cause the rice to freeze. This value has therefore been corrected from 5 °C to 10-15 °C.

| — | Under the Packaging and labelling heading of section E.b) of the product specification (Method of production), the following sentence:

  ‘All the rice in each package must be “Extra Class” rice of a single variety.’

  has been changed to:

  ‘All the rice in each package must be of a single variety.’

  Explanation:
  The reference to the ‘Extra Class’ marketing standard has been deleted from this point because, as explained above, there is a different class for brown rice.

  Link with the geographical area (section F of the product specification and point 5 of the single document):
  The following changes are non-critical editorial revisions that needed to be made to the Link with the environment section of the product specification (section F) and single document (point 5), basically to reflect the changes to the product description in both documents. |
| --- | --- |

—

Under the Packaging and labelling heading of section E.b) of the product specification (Method of production), the following sentence:

Packaging and labelling

Method of production

‘All the rice in each package must be “Extra Class” rice of a single variety.’

has been changed to:

‘All the rice in each package must be of a single variety.’

Explanation:

The reference to the ‘Extra Class’ marketing standard has been deleted from this point because, as explained above, there is a different class for brown rice.

Link with the geographical area (section F of the product specification and point 5 of the single document):

Link with the geographical area

The following changes are non-critical editorial revisions that needed to be made to the Link with the environment section of the product specification (section F) and single document (point 5), basically to reflect the changes to the product description in both documents.

Link with the environment

| — | In point 5.2 of the single document (Specificity of the product) the following passage:

  ‘All of the varieties are known for cooking evenly, their uniform kernels and their good absorption capacity thanks to the high starch content found in the chalky white centre of the kernel, a quality known as “perlado”.
  The rice is valued for how well it cooks, giving fluffy, separate grains (adhesiveness between grains of 7.3), and the amount of water it absorbs (1.93 grams of water for every gram of rice), ensuring that the rice takes on a good deal of flavour from the various dishes in which it is used.’

  has been changed to:

  ‘All of the varieties covered by the “Arroz del Delta del Ebro” PDO are characterised by cooking evenly, uniform grains once cooked, and a good absorption capacity thanks to their high amylose content as a percentage of total starch.
  The rice is valued for how well it cooks, giving fluffy, separate grains, and its good water absorption capacity, ensuring that it takes on a good deal of flavour from the various dishes of the Ebro Delta area in which it is used.’

  The same change has been made in section F of the product specification (Link with the environment).
  Explanation:
  As has been explained in relation to the Description of product amendment, in the past a parallel was drawn between the quality of perlado – the rice kernels having a chalky white centre – and the rice’s starch content and culinary properties. However, it is now known that the key characteristic of a variety in terms of the results it gives in the kitchen is its amylose content, and not the quality of perlado as was assumed in the past. The text on the link has therefore also been altered.
  The references to ‘adhesiveness between grains’ and ‘the amount of water it absorbs’ have been deleted from the Link section because they are considered redundant. This is merely an editorial revision as information on these qualities for the reference variety (“Bahía”) can still be found under Description of product (section B of the product specification and point 3.2 of the single document), and has not been changed in either document. |
| --- | --- |

—

In point 5.2 of the single document (Specificity of the product) the following passage:

Specificity of the product

‘All of the varieties are known for cooking evenly, their uniform kernels and their good absorption capacity thanks to the high starch content found in the chalky white centre of the kernel, a quality known as “perlado”.

The rice is valued for how well it cooks, giving fluffy, separate grains (adhesiveness between grains of 7.3), and the amount of water it absorbs (1.93 grams of water for every gram of rice), ensuring that the rice takes on a good deal of flavour from the various dishes in which it is used.’

has been changed to:

‘All of the varieties covered by the “Arroz del Delta del Ebro” PDO are characterised by cooking evenly, uniform grains once cooked, and a good absorption capacity thanks to their high amylose content as a percentage of total starch.

The rice is valued for how well it cooks, giving fluffy, separate grains, and its good water absorption capacity, ensuring that it takes on a good deal of flavour from the various dishes of the Ebro Delta area in which it is used.’

The same change has been made in section F of the product specification (Link with the environment).

Link with the environment

Explanation:

As has been explained in relation to the Description of product amendment, in the past a parallel was drawn between the quality of perlado – the rice kernels having a chalky white centre – and the rice’s starch content and culinary properties. However, it is now known that the key characteristic of a variety in terms of the results it gives in the kitchen is its amylose content, and not the quality of perlado as was assumed in the past. The text on the link has therefore also been altered.

Description of product

perlado

perlado

The references to ‘adhesiveness between grains’ and ‘the amount of water it absorbs’ have been deleted from the Link section because they are considered redundant. This is merely an editorial revision as information on these qualities for the reference variety (“Bahía”) can still be found under Description of product (section B of the product specification and point 3.2 of the single document), and has not been changed in either document.

Link

Description of product

| — | The reference to the colour of the rice has been deleted from this sentence in point 5.3 of the single document (Causal link between the geographical area and the quality or characteristics of the product...):

  “The rice from this area has a proven reputation among consumers for its pearly white colour and the flavour and texture conferred by the properties of the varieties used and the area in which it is grown.”

  The proposed new version is:

  “The rice from this area has a proven reputation among consumers for the flavour and texture conferred by the properties of the varieties used and the area in which it is grown.”

  The same change has been made in section F of the product specification (Link with the environment).
  Explanation:
  While the rice was historically known for its white colour, stating this in this section might be misleading now that brown rice has been added to the PDO in order – as explained above – to adapt to consumers’ changing habits. This reference is therefore to be deleted. |
| --- | --- |

—

The reference to the colour of the rice has been deleted from this sentence in point 5.3 of the single document (Causal link between the geographical area and the quality or characteristics of the product...):

Causal link between the geographical area and the quality or characteristics of the product...

“The rice from this area has a proven reputation among consumers for its pearly white colour and the flavour and texture conferred by the properties of the varieties used and the area in which it is grown.”

The proposed new version is:

“The rice from this area has a proven reputation among consumers for the flavour and texture conferred by the properties of the varieties used and the area in which it is grown.”

The same change has been made in section F of the product specification (Link with the environment).

Link with the environment

Explanation:

While the rice was historically known for its white colour, stating this in this section might be misleading now that brown rice has been added to the PDO in order – as explained above – to adapt to consumers’ changing habits. This reference is therefore to be deleted.

Other

Other

| — | Control body (section G of the product specification): the certification body’s details have been updated. |
| --- | --- |

—

Control body (section G of the product specification): the certification body’s details have been updated.

| — | Requirements under national legislation (section I of the product specification): this section has been deleted because it is not required under Regulation (EU) No 1151/2012. |
| --- | --- |

—

Requirements under national legislation (section I of the product specification): this section has been deleted because it is not required under Regulation (EU) No 1151/2012.

SINGLE DOCUMENT

‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’

‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’

EU No: PDO-ES-0336-AM02 – 9 September 2020

EU No: PDO-ES-0336-AM02 – 9 September 2020

PDO (X) PGI ( )

PDO (X) PGI ( )

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

Name(s) [of PDO or PGI]

‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’

2.   Member State or Third Country

Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed

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

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

White and brown rice of the ‘Bahía’, ‘Tebre’, ‘Gleva’, ‘Fonsa’, ‘Bomba’, ‘Montsianell’, ‘JSendra’, ‘Guara’ and ‘Olesa’ varieties of the species Oryza sativa L., grown using conventional or organic farming methods (or other government-recognised sustainable production systems). White rice must be compliant with the ‘Extra Class’ marketing standard and brown rice (i.e. ‘husked rice’) must be compliant with the sole marketing standard in place for brown rice.

Oryza sativa

The specific characteristics of kernels of the reference variety (‘Bahía’) are as follows:

| Characteristics of processed, uncooked kernels | Length: 5,53 mm
  Width: 2,99 mm
  Thickness: 2,14 mm
  Amylose (as % of dry extract): 19,41 % |
| --- | --- |
| Milling performance:
  how well the rice stands up to processing | Total yield: 69,90 %
  % brokens: 11,63 % |
| Cooking-related characteristics | Cooking time: 16 minutes
  Water absorption*: 1,93
  Increase in kernel length: 8,45 %
  *(g. water/g. rice) |
| Sensory characteristics of the cooked rice (using the Batcher scale and sensory analysis through tasting*):
  (*) Using a scale of: 9 = very good; 7 = good; 5 = standard; 3 = sub-standard | Degree of adhesiveness between cooked grains: 7,83
  Acceptability: 5,75
  Visual appearance: 5,5 |

Characteristics of processed, uncooked kernels

Length: 5,53 mm

Width: 2,99 mm

Thickness: 2,14 mm

Amylose (as % of dry extract): 19,41 %

Milling performance:

how well the rice stands up to processing

Total yield: 69,90 %

% brokens: 11,63 %

Cooking-related characteristics

Cooking time: 16 minutes

Water absorption*: 1,93

Increase in kernel length: 8,45 %

*(g. water/g. rice)

Sensory characteristics of the cooked rice (using the Batcher scale and sensory analysis through tasting*):

(*) Using a scale of: 9 = very good; 7 = good; 5 = standard; 3 = sub-standard

Degree of adhesiveness between cooked grains: 7,83

Acceptability: 5,75

Visual appearance: 5,5

All of the varieties covered by this PDO are of the subspecies japonica. Practically all of them (‘Bahía’, ‘Tebre’, ‘Fonsa’, ‘Montsianell’, ‘Gleva’, ‘JSendra’ and ‘Guara’) have very similar characteristics. Although there may be minor variations in the way they are grown, there are no major differences in the end product.

japonica

Although the ‘Bomba’ variety differs from the others in both how it is grown and the rice itself, it has been included in the product specification for its quality and because it is traditional to the Ebro Delta area. The uncooked kernels of the ‘Olesa’ variety look very different to those of the other varieties covered by the PDO, but this variety, which also originated in the defined geographical area, produces similar results in the kitchen to the ‘Bomba’ variety.

On the basis of the dimensions of paddy rice kernels, the varieties are classified as follows:

| Variety | Length | Length-to-width ratio |
| --- | --- | --- |
| ‘Bahía’ | 8,2  mm (medium) | 2,20 |
| ‘Tebre’ | 8,1  mm (medium) | 2,00 |
| ‘Fonsa’ | 7,9  mm (medium) | 2,00 |
| ‘Bomba’ | 7,4  mm (short) | 1,85 |
| ‘Montsianell’ | 8,3  mm (medium) | 2,16 |
| ‘Gleva’ | 7,9  mm (medium) | 2,04 |
| ‘JSendra’ | 8,2  mm (medium) | 2,16 |
| ‘Guara’ | 8,0  mm (medium) | 2,11 |
| ‘Olesa’ | 9,1  mm (long) | 3,1 |
| Average reference values for each variety. |

Variety

Length

Length-to-width ratio

‘Bahía’

8,2  mm (medium)

2,20

‘Tebre’

8,1  mm (medium)

2,00

‘Fonsa’

7,9  mm (medium)

2,00

‘Bomba’

7,4  mm (short)

1,85

‘Montsianell’

8,3  mm (medium)

2,16

‘Gleva’

7,9  mm (medium)

2,04

‘JSendra’

8,2  mm (medium)

2,16

‘Guara’

8,0  mm (medium)

2,11

‘Olesa’

9,1  mm (long)

3,1

Average reference values for each variety.

Processed kernels (white rice) are classified as follows:

| Variety | Category | % amylose |
| --- | --- | --- |
| ‘Bahía’ | Medium-grain | 19,1 |
| ‘Tebre’ | Medium-grain | 20,0 |
| ‘Fonsa’ | Medium-grain | 20,3 |
| ‘Bomba’ | Medium-grain | 24,9 |
| ‘Montsianell’ | Medium-grain | 18,1 |
| ‘Gleva’ | Medium-grain | 17,7 |
| ‘JSendra’ | Medium-grain | 17,5 |
| ‘Guara’ | Medium-grain | 17,5 |
| ‘Olesa’ | Long-grain | 24,0 |
| Average reference values for each variety. |

Variety

Category

% amylose

‘Bahía’

Medium-grain

19,1

‘Tebre’

Medium-grain

20,0

‘Fonsa’

Medium-grain

20,3

‘Bomba’

Medium-grain

24,9

‘Montsianell’

Medium-grain

18,1

‘Gleva’

Medium-grain

17,7

‘JSendra’

Medium-grain

17,5

‘Guara’

Medium-grain

17,5

‘Olesa’

Long-grain

24,0

Average reference values for each variety.

These varieties have a high enough amylose content to allow the rice to properly absorb the flavours and colours of the other ingredients in a recipe as it cooks.

All of them are known for cooking evenly and their uniform grains once cooked. They are ideal for the region’s local rice dishes because, unlike other types such as the majority of long-grain varieties, they absorb a good deal of flavour. Although ‘Olesa’ is a long-grain variety, it gives similar results in the kitchen to the other varieties covered by the PDO.

When dispatched for marketing, all of the varieties protected by ‘Arroz del Delta del Ebro’ PDO must be compliant with the relevant marketing standard, and the kernels must be sound and free of any fungus, rotting, insects, parasites, or extraneous odours and/or flavours.

The moisture content may not exceed 15 % and there must be no remnants of the bran layer left on the kernel (in the case of white rice).

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)

—

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 entire process, from growing to milling and polishing the rice, takes place in the geographical area described 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 rice is packed into boxes or packets of 5, 2, 1, 0.5 or 0.25 kg then placed inside another container to ensure that the inner box or packet remains intact. Only legally permitted food-grade materials may be used for packaging.

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

The packaging must bear the words ‘Arroz del Delta del Ebro’/‘Arròs del Delta de l’Ebre’, as well as the PDO and EU logos and all the general information required by the applicable legislation.

The PDO logo, in colour, is as follows:

Image 1

4.   Concise definition of the geographical area

Concise definition of the geographical area

The area in which ‘Arroz del Delta del Ebro’ PDO is grown and processed is the Ebro Delta, within the districts of Baix Ebre and El Montsià in the Province of Tarragona.

The production area comprises the entire territory of the municipalities of Deltebre and Sant Jaume d’Enveja, and the parts of L’Aldea, Amposta, L’Ampolla, Camarles and Sant Carles de la Ràpita that fall within the Ebro Delta area.

The milling and polishing area comprises the same municipalities as the production area.

5.   Link with the geographical area

Link with the geographical area

5.1.   Specificity of the geographical area

Specificity of the geographical area

Historical factors

Historical factors

Rice-growing is traditional to the Ebro Delta area, with close links to the Delta’s formation and physical and geological development.

There are many written references attesting to the link between this tradition of rice-growing and the Ebro Delta area. One notable example is Geografía de Catalunya [Geography of Catalonia] by Lluís Solé i Sabaris (1958), who wrote that ‘there is evidence of attempts to grow rice in the Ebro Delta in the fifteenth century; however, it was in the nineteenth century that rice-growing really developed as an activity’. In the same work he also states that ‘in the Delta, which was used for grazing transhumant livestock, the Canal de la Derecha [right-hand canal], built in Xerta in the second half of the nineteenth century, allowed the land to be flooded with fresh water and a rice crop to be established. Since then, rice-growing has expanded continuously, with the benefit of desalinating the soils and at the same time yielding good produce’.

Geografía de Catalunya

The activity has continued uninterrupted until today and rice is now the main crop grown in the area.

Natural factors

Rice-growing developed in the Ebro Delta both because of the local soil and climate and because of the salinity of the land and the level of the water table.

The silty soils of the Ebro Delta are highly fertile and ideal for growing rice. The soil make-up is strongly influenced by irrigation and the practice known as colmateo or ‘silting-up’ (a combination of water and soil movements to ensure the beds are in good condition before sowing).

colmateo

The crop yield is among the highest in the world, reflective of the area’s position on the 40th parallel north and the 19 °C isotherm.

Another major factor is the salinity of the soil as a result of seawater flowing into the Delta and the ‘coastal Mediterranean’ climate. Winters are mild and not very rainy, with dry winds from the N-NW (Mistral and Levant), while summers are hot, with severe droughts and moist air from the S-SE (Ostro and Leveche). There is at least a light breeze for all but a few days a year.

The area’s hydrological profile is formed by the last section – around 30 km – of the River Ebro and the two canals (right and left) running from the Xerta-Tivenys dam, roughly parallel to the river, before branching off into a huge network of irrigation channels and drains when they reach the Delta. Without a doubt, the fact that all the water used to irrigate the crop comes from a single source plays a decisive role in the uniformity of the produce grown there, and also in giving it characteristics that set it apart from rice grown elsewhere.

5.2.   Specificity of the product

Specificity of the product

All of the varieties protected under ‘Arroz del Delta del Ebro’ PDO are characterised by cooking evenly, uniform grains once cooked, and a good absorption capacity thanks to their high amylose content as a percentage of total starch.

The rice is valued for how well it cooks, giving fluffy, separate grains, and its good water absorption capacity, ensuring that the rice takes on a good deal of flavour from the various dishes of the Ebro Delta area that it is used to make.

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

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

The product has uniform characteristics in terms of quality because all the varieties produce a similar end product, with the exception of the ‘Bomba’ and ‘Olesa’ varieties, which have nonetheless been included in the product specification, the former because it is traditional to the area and the latter because it originated there. Variety is not, however, the only factor that sets the product apart from its competitors: the geographical area, environment, climate, water and ripening process all play an important role, and the combination of all of these factors is very much a constant throughout the production area.

The area’s natural surroundings influence the characteristics of the rice. The local climate and soil, as well as the degree of salinity and the level of the water table, mean that rice is the only crop grown within the defined area. The Delta’s paddy fields are excellent for cultivation, with high crop yields.

The rice from this area has a proven reputation among consumers for the flavour and texture conferred by the properties of the varieties used and the area in which it is grown. The rice is also valued for how well it cooks, giving fluffy, separate grains, and the amount of water it absorbs, ensuring that the rice takes on a good deal of flavour from the various dishes in which it is used.

Reference to publication of the product specification

Reference to publication of the product specification

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

The updated product specification can be found at http://agricultura.gencat.cat/web/.content/01-departament/informacio-publica-tramits/2020/sollicitud-modificacio-dop-arros-delta-ebre/enllacos-documents/fitxers-binaris/pliego-condiciones-dop-arroz-delta-ebro-modificacion.pdf while the amendment process is underway.

It will be published on http://agricultura.gencat.cat/ca/ambits/alimentacio/segells-qualitat-diferenciada/distintius-origen/dop-igp/normativa-dop-igp/plecs-condicions/en-vigor/castella/ once it has been approved.

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

1

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