# C_2016403EN.01001401.xml

| 1.11.2016 | EN | Official Journal of the European Union | C 403/14 |
| --- | --- | --- | --- |

1.11.2016

EN

Official Journal of the European Union

C 403/14

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Publication of an amendment application pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2016/C 403/09)

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).

1

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATION WHICH IS NOT MINOR

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

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

‘PISTACCHIO VERDE DI BRONTE’

‘PISTACCHIO VERDE DI BRONTE’

EU No: PDO-IT-02144 — 7.6.2016

EU No: PDO-IT-02144 — 7.6.2016

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Applicant group and legitimate interest

Applicant group and legitimate interest

Consorzio Tutela Pistacchio Verde di Bronte DOP [Pistacchio Verde di Bronte DOP Protection Association]

| Address | : | Piazza Nunzio Azzia, 14 |
| --- | --- | --- |
| 95034 Bronte (CT) |
| ITALIA |

Address

:

Piazza Nunzio Azzia, 14

95034 Bronte (CT)

ITALIA

Email

:

presidente@consorziopistacchioverde.it

The Consorzio Tutela Pistacchio Verde di Bronte D.O.P is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member State or Third Country

Member State or Third Country

Italy

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

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

| — | ☐ | Product name |
| --- | --- | --- |
| — | ☒ | Product description |
| — | ☐ | Geographical area |
| — | ☐ | Proof of origin |
| — | ☒ | Method of production |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☒ | Other [updates] |

—

☐

Product name

—

☒

Product description

—

☐

Geographical area

—

☐

Proof of origin

—

☒

Method of production

—

☐

Link

—

☒

Labelling

—

☒

Other [updates]

4.   Type of amendment(s)

Type of amendment(s)

| — | ☒ | Amendment 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. |
| --- | --- | --- |
| — | ☐ | Amendment to the 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 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.

—

☐

Amendment to the 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)

Amendment(s)

Product description

Product description

Article 6 — Product characteristics

| 1. | The following points in Article 6 of the product specification:






  — | ‘colour of the cotyledons: intense green; ratio of chlorophyll a to chlorophyll b: between 1,3 and 1,5;’ |
| --- | --- | --- |

1.

The following points in Article 6 of the product specification:

—

‘colour of the cotyledons: intense green; ratio of chlorophyll a to chlorophyll b: between 1,3 and 1,5;’

| — | ‘moisture content: between 4 % and 6 %;’ |
| --- | --- |

—

‘moisture content: between 4 % and 6 %;’

| — | ‘the nut contains a high level of monounsaturated fats (predominantly oleic acid (72 %), followed by linoleic acid (15 %) and palmitic acid (10 %)).’ |
| --- | --- |

—

‘the nut contains a high level of monounsaturated fats (predominantly oleic acid (72 %), followed by linoleic acid (15 %) and palmitic acid (10 %)).’

are amended as follows:

| — | ‘colour of the cotyledons: intense green; ratio of chlorophyll a to chlorophyll b: greater than or equal to 1,3;’ |
| --- | --- |

—

‘colour of the cotyledons: intense green; ratio of chlorophyll a to chlorophyll b: greater than or equal to 1,3;’

| — | ‘moisture content less than or equal to 6 %;’ |
| --- | --- |

—

‘moisture content less than or equal to 6 %;’

| — | ‘the nut contains a high level of monounsaturated fats (predominantly palmitic acid, greater than or equal to 10 %; linoleic acid, greater than or equal to 15 %, and an oleic acid content not exceeding 72 %).’ |
| --- | --- |

—

‘the nut contains a high level of monounsaturated fats (predominantly palmitic acid, greater than or equal to 10 %; linoleic acid, greater than or equal to 15 %, and an oleic acid content not exceeding 72 %).’

The ‘Pistacchio Verde di Bronte’ differs significantly from other types of pistachio for its ability to maintain an intense green colour until fully ripe, which guarantees its mild flavour (not ‘green’ or phenolic). The green colour is due not only to a high concentration of chlorophylls, but mainly due to a strong prevalence of chlorophyll a over chlorophyll b. The higher the chlorophyll a/b ratio, the higher the quality of pistachio di Bronte (Bellomo, M. G., and B. Fallico, ‘Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin.’ Journal of Food Composition and Analysis (2007): p. 352). Therefore, the increase in the maximum value of this ratio is necessary in order to avoid product wastage which is not justified from a qualitative point of view.

The moisture content of the pistachio was lowered to better safeguard the product against mould.

The proportion of fatty acids is influenced by several parameters attributable to latitude, soil composition and climate changes; therefore it is considered necessary, from a technical point of view, to express the percentages of palmitic, linoleic and oleic acid differently. As regards palmitic and linoleic acid, the amendment proposes a minimum permitted value (palmitic acid, greater than or equal to 10 %; linoleic acid, greater than or equal to 15 %) and a maximum value for oleic acid (not exceeding 72 %).

Method of production

Method of production

Article 5 — Preparation of the land

| 2. | The phrase:
  ‘For new groves, preparation of the land involves levelling the area concerned to facilitate the run-off of water, cultural operations and basal dressing.’
  is amended as follows:
  ‘For new groves, preparation of the land, where possible, involves levelling the area concerned to facilitate the run-off of water, cultural operations and basal dressing.’
  This amendment takes into account the characteristics of the land in new groves, where it is not always possible to prepare the land because it is volcanic or situated within the Etna National Park. |
| --- | --- |

2.

The phrase:

‘For new groves, preparation of the land involves levelling the area concerned to facilitate the run-off of water, cultural operations and basal dressing.’

is amended as follows:

‘For new groves, preparation of the land, where possible, involves levelling the area concerned to facilitate the run-off of water, cultural operations and basal dressing.’

This amendment takes into account the characteristics of the land in new groves, where it is not always possible to prepare the land because it is volcanic or situated within the Etna National Park.

Article 5 — Cultivation rules

| 3. | The paragraph:
  ‘the particular climatic and soil conditions, as well as the technique of debudding practised in the production area of “Pistacchio Verde di Bronte” PDO, as described in Article 3, increase the natural variations in terms of species and enhance plant protection.’
  is amended as follows:
  ‘The groves for the production of “Pistacchio Verde di Bronte” may be cultivated as follows:






  — | the conventional system, in accordance with the good agricultural practice rules of the Region of Sicily and/or international organisations; |
| --- | --- | --- |

3.

The paragraph:

‘the particular climatic and soil conditions, as well as the technique of debudding practised in the production area of “Pistacchio Verde di Bronte” PDO, as described in Article 3, increase the natural variations in terms of species and enhance plant protection.’

is amended as follows:

‘The groves for the production of “Pistacchio Verde di Bronte” may be cultivated as follows:

—

the conventional system, in accordance with the good agricultural practice rules of the Region of Sicily and/or international organisations;

| — | the Integrated Pest Management system, in accordance with the requirements laid down by Regulation (EC) No 1257/99, as amended; |
| --- | --- |

—

the Integrated Pest Management system, in accordance with the requirements laid down by Regulation (EC) No 1257/99, as amended;

| — | the Organic Pest Management system, in accordance with the requirements laid down by Regulation (EC) No 834/2007, as amended. |
| --- | --- |

—

the Organic Pest Management system, in accordance with the requirements laid down by Regulation (EC) No 834/2007, as amended.

The operator is required to carry out:

| — | annual pruning; |
| --- | --- |

—

annual pruning;

| — | control of weeds; |
| --- | --- |

—

control of weeds;

| — | debudding during the year of non-production, making it possible to increase the variation of species and benefit plant protection; |
| --- | --- |

—

debudding during the year of non-production, making it possible to increase the variation of species and benefit plant protection;

| — | activities to deal effectively with all adverse stresses, both abiotic and biotic in nature.’ |
| --- | --- |

—

activities to deal effectively with all adverse stresses, both abiotic and biotic in nature.’

The above paragraph as amended allows greater precision in the description of the cultivation rules permitted in the specification and of the practices the operator has to carry out in the field.

| 4. | The following sentence is added:
  ‘A two-year maximum authorised yield of 1 700 kg of in-shell product per hectare is planned.’
  The inclusion of the maximum yield per hectare of in-shell product has a dual purpose. The first is to discourage intensive agricultural practices which, while increasing production, may adversely affect the quality of the product. The second is to provide an additional element of control over the production of ‘Pistacchio Verde di Bronte’ for the benefit of greater control of fraud. |
| --- | --- |

4.

The following sentence is added:

‘A two-year maximum authorised yield of 1 700 kg of in-shell product per hectare is planned.’

The inclusion of the maximum yield per hectare of in-shell product has a dual purpose. The first is to discourage intensive agricultural practices which, while increasing production, may adversely affect the quality of the product. The second is to provide an additional element of control over the production of ‘Pistacchio Verde di Bronte’ for the benefit of greater control of fraud.

Article 5 — Harvesting, storage and processing

| 5. | The phrase:
  ‘Harvesting is carried out by hand, shaking the trees, or picking the fruit using baskets, care being taken to prevent the fruit from falling to the ground’.
  is amended as follows:
  ‘Harvesting is carried out by shaking the trees or picking the fruit using baskets, care being taken to prevent the fruit from falling to the ground’.
  The amendment makes it possible to collect the use of mechanical tools such as motor shakers and vibrators, which facilitate the collection phase without affecting the quality of the product. |
| --- | --- |

5.

The phrase:

‘Harvesting is carried out by hand, shaking the trees, or picking the fruit using baskets, care being taken to prevent the fruit from falling to the ground’.

is amended as follows:

‘Harvesting is carried out by shaking the trees or picking the fruit using baskets, care being taken to prevent the fruit from falling to the ground’.

The amendment makes it possible to collect the use of mechanical tools such as motor shakers and vibrators, which facilitate the collection phase without affecting the quality of the product.

| 6. | The sentence:
  ‘The in-shell product must then immediately be dried in direct sunlight or using some other drying system, maintaining the temperature of the product between 40 °C and 50 °C, until the residual moisture content of the nut is between 4 % and 6 %.’
  is amended as follows:
  ‘The in-shell product must then immediately be dried in direct sunlight or using some other drying system, maintaining the temperature of the product below 50 °C, until the maximum residual moisture content of the nut is 6 %.’
  The option of drying the product also at temperatures lower than 40 °C allows for better preservation of the colour of the pistachio.
  The change in the value better safeguards the product against mould and thus enhances the shelf-life of the product. |
| --- | --- |

6.

The sentence:

‘The in-shell product must then immediately be dried in direct sunlight or using some other drying system, maintaining the temperature of the product between 40 °C and 50 °C, until the residual moisture content of the nut is between 4 % and 6 %.’

is amended as follows:

‘The in-shell product must then immediately be dried in direct sunlight or using some other drying system, maintaining the temperature of the product below 50 °C, until the maximum residual moisture content of the nut is 6 %.’

The option of drying the product also at temperatures lower than 40 °C allows for better preservation of the colour of the pistachio.

The change in the value better safeguards the product against mould and thus enhances the shelf-life of the product.

| 7. | The sentence:
  ‘The dried product must be placed in new jute, paper or polyethylene packaging, in dry and ventilated premises, avoiding contact with the floor and walls.’
  has been amended as follows:
  ‘The dried product must be placed in new packaging in accordance with the legislation in force and stored in dry and ventilated premises, avoiding contact with the floor and walls.’
  The amendment is needed in order to allow the use of containers made of any material permitted by the legislation in force. |
| --- | --- |

7.

The sentence:

‘The dried product must be placed in new jute, paper or polyethylene packaging, in dry and ventilated premises, avoiding contact with the floor and walls.’

has been amended as follows:

‘The dried product must be placed in new packaging in accordance with the legislation in force and stored in dry and ventilated premises, avoiding contact with the floor and walls.’

The amendment is needed in order to allow the use of containers made of any material permitted by the legislation in force.

| 8. | The phrase:
  ‘During the period March — October, depending on the weather conditions, the product in its different forms, i.e. in shell, shelled or peeled, must be kept at a temperature of between 13 °C and 17 °C, or in sealed packaging under vacuum or in a modified atmosphere.’
  has been amended as follows:
  ‘During the period March — October, depending on the weather conditions, the product in its different forms, i.e. in shell, shelled or peeled, must be kept at a temperature of less than or equal to 15 °C, or in sealed packaging under vacuum or in a modified atmosphere.’
  The change in the storage temperature takes account of the temperatures in the warehouses. In particular, allowing the product to be stored at temperatures below or equal to 15 °C means that the product can be preserved better and for longer periods. |
| --- | --- |

8.

The phrase:

‘During the period March — October, depending on the weather conditions, the product in its different forms, i.e. in shell, shelled or peeled, must be kept at a temperature of between 13 °C and 17 °C, or in sealed packaging under vacuum or in a modified atmosphere.’

has been amended as follows:

‘During the period March — October, depending on the weather conditions, the product in its different forms, i.e. in shell, shelled or peeled, must be kept at a temperature of less than or equal to 15 °C, or in sealed packaging under vacuum or in a modified atmosphere.’

The change in the storage temperature takes account of the temperatures in the warehouses. In particular, allowing the product to be stored at temperatures below or equal to 15 °C means that the product can be preserved better and for longer periods.

Labelling

Labelling

Article 8 — Packaging and labelling

| 9. | The sentence:
  ‘The packer’s name, company name and address must also appear on the packaging, as well as the names of the holdings from which the fruit has come, if available, the original gross weight and the year of production.’
  has been amended as follows:
  ‘The packer’s name, company name and address must also appear on the packaging, as well as the names of the holdings from which the fruit has come, if available, the original net weight and the year of production.’
  The paragraph has been aligned with the Union rules on labelling that requires that the net weight of the food rather than the gross weight be indicated. |
| --- | --- |

9.

The sentence:

‘The packer’s name, company name and address must also appear on the packaging, as well as the names of the holdings from which the fruit has come, if available, the original gross weight and the year of production.’

has been amended as follows:

‘The packer’s name, company name and address must also appear on the packaging, as well as the names of the holdings from which the fruit has come, if available, the original net weight and the year of production.’

The paragraph has been aligned with the Union rules on labelling that requires that the net weight of the food rather than the gross weight be indicated.

Updates

Updates

The references to Regulation (EC) No 510/2006 have been updated with Regulation (EU) No 1151/2012.

The designated inspection body is replaced with: Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’, Via G. Marinuzzi 3, 90129 Palermo, Tel. +39 916565328, Fax+39 916565437, Email: servizio certificazioni@izssicilia.it

SINGLE DOCUMENT

‘PISTACCHIO VERDE DI BRONTE’

‘PISTACCHIO VERDE DI BRONTE’

EU No: PDO-IT-02144 – 7.6.2016

EU No: PDO-IT-02144 – 7.6.2016

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

1.   Name

Name

‘Pistacchio Verde di Bronte’

2.   Member State or Third Country

Member State or Third Country

Italy

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. Fresh or processed fruit, vegetables and cereals

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

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

The ‘Pistacchio Verde di Bronte’ PDO is reserved for the fruit, in shell, shelled or peeled, of plants of the botanical species Pistacia vera, cultivar Napoletana, also known as Bianca or Nostrale, grafted on to Pistacia terebinthus. Up to 5 % of plants of varieties and/or of rootstock other than P. terebinthus are allowed. That percentage refers to all the plants present in the grove. In any case, products from plants of other varieties not belonging to the Napoletana cultivar will not be certified.

Pistacia vera

Napoletana

Bianca

Nostrale

Pistacia terebinthus

P. terebinthus

Napoletana

When released for consumption, ‘Pistacchio Verde di Bronte’ PDO, in addition to meeting the common quality standards, must have the following physical and organoleptic qualities: colour of the cotyledons: intense green; ratio of chlorophyll a to chlorophyll b: greater than or equal to 1,3; strong, aromatic taste, with no hint of mould or foreign tastes; moisture content less than or equal to 6 %; the nut contains a high level of monounsaturated fats (predominantly palmitic acid, greater than or equal to 10 %; linoleic acid, greater than or equal to 15 %, and an oleic acid content not exceeding 72 %).

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 growing, harvesting and processing of ‘Pistacchio Verde di Bronte’ are carried out in the geographical area identified in point 4.

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

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

The product is put up for sale in various forms of new packaging, in accordance with the legislation in force, within two years of harvesting.

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

‘Pistacchio Verde di Bronte’ may be released for consumption only in packaging bearing the logo of the protected destination of origin.

Packaging must also bear, in clear, indelible characters, easily distinguishable from all other writing on the label, the words ‘Pistacchio Verde di Bronte’.

The packer’s name, company name and address must also appear on the packaging, as well as the names of the holdings from which the fruit has come, if available, the original net weight and the year of production.

Indication of the product’s week of harvest is optional. The logo of the PDO comprises the words ‘Denominazione d’Origine Protetta D.O.P.’, with an image of Mount Etna below, and a pistachio nut with the words ‘Pistacchio Verde di Bronte’ below.

4.   Concise definition of the geographical area

Concise definition of the geographical area

‘Pistacchio Verde di Bronte’ is grown in the municipalities of Bronte, Adrano and Biancavilla in the Province of Catania at between 400 m and 900 m above sea level.

5.   Link with the geographical area

Link with the geographical area

The production area has volcanic soils and enjoys a semi-arid, subtropical Mediterranean climate, with long, dry summers, rains concentrated in the autumn and winter and significant changes in temperature between the day and night. These soil and climatic factors, together with the use of terebinth (Pistacia terebinthus), introduced by mankind into this area, give the fruit its particular qualities (its intense green colour typical of the area, its elongated shape, its aromatic taste and its high monounsaturated fatty acid content) that are hard to achieve in other production areas or elsewhere in the Etna massif. This particular combination of soil, climatic and human factors gives ‘Pistacchio Verde di Bronte’ PDO specific qualities that make this a unique product.

Pistacia terebinthus

‘Pistacchio Verde di Bronte’ has been widely grown in Sicily since the period of Arab domination (8th and 9th centuries AD). When the Roman Empire collapsed under the impact of barbarian invasions, Sicily was conquered by Arabs (Berbers from Tunisia, Muslims, Negroes from Sudan), who described Sicily as the ‘Garden of Eden’. It was the Arabs who introduced, in addition to the cultivation of lemons, oranges, sugar cane, cotton, palms, papyrus and aubergines, that of pistachio. Still today, ‘Pistacchio Verde di Bronte’ is the ingredient that gives Sicilian desserts and sweets their specific character, particularly those of the Catania area...

Reference to publication of the specification

Reference to publication of the specification

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

The Ministry launched the national opposition procedure with the publication of the proposal for amending the product specification for the ‘Pistacchio Verde di Bronte’ PDO in the Official Gazette of the Italian Republic No 56 of 8 March 2016.

Official Gazette of the Italian Republic

The consolidated text of the product specification is available on the internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Prodotti DOP e IGP’ (at the top right of the screen), then on ‘Prodotti DOP, IGP e STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di produzione all’esame dell’UE’.

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

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