# C_2020072EN.01001401.xml

| 5.3.2020 | EN | Official Journal of the European Union | C 72/14 |
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5.3.2020

EN

Official Journal of the European Union

C 72/14

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

(2020/C 72/11)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

‘Mele del Trentino’

EU No: PGI-IT-02320 — 7 August 2017

PDO ( ) PGI (X)

1.   Name(s)

‘Mele del Trentino’

2.   Member State or third country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

‘Mele del Trentino’ PGI apples are produced using the Golden Delicious, Red Delicious, Gala, Fuji, Morgenduft, Granny Smith, Reinette and Pinova varieties and the associated clones and mutations of the species Malus x domestica, Borkh, i.e. the common apple tree.

All ‘Mele del Trentino’ apples are medium-sized with white flesh and a mildly acidic taste, and with a smooth skin except for the ‘antica’ [‘old’] Reinette variety.

When released for consumption, the fruit must be whole, fresh and healthy looking, clean and free of foreign substances and odours, and their shape must be round‐conical for Golden, Red Delicious and Pinova, round for Gala, Fuji, Morgenduft and Granny Smith, and oblate for Reinette. The colour ranges from green to yellow with a possible pink blush for Golden; from green to yellow with a red surface colour for Red Delicious, Fuji and Morgenduft and an orangey red to bright red surface colour for Gala and Pinova and with russet skin for Reinette; green with a possible pink blush for Granny Smith.

The firmness of the flesh must not be less than 5,5 kg/cm2 for Fuji, Granny Smith and Pinova and 5 kg/cm2 for Golden, Red Delicious, Gala, Morgenduft and Reinette. Firmness is to be measured within two months of harvesting and before the apples leave the packing plants.

The size must not be less than 65 mm for all varieties, except for Gala which must not be less than 60 mm.

The minimum commercial class requirements for ‘Mele del Trentino’ PGI intended to be consumed fresh are those laid down in EU legislation for classes Extra and I (first).

The sugar content must be a minimum of 12 °Brix for Fuji, 11 °Brix for Golden and Pinova, 10,5 °Brix for Gala, 10 °Brix for Morgenduft and Granny, and 9 °Brix for Red Delicious and Reinette.

Within two months of harvesting, the maximum acidity of the fruit (mEq NaOH/100g) must not exceed 10 for Red and Gala, 15 for Golden and Morgenduft or 25 for Reinette, Fuji, Granny and Pinova.

The total polyphenol content in the whole fruit within two months of harvesting must be more than 400 mg/kg for Reinette and 200 mg/kg for the other varieties.

Apples intended exclusively for processing are subject to all the requirements laid down in the product specification, except class, size and firmness. Such fruit may bear the ‘Mele del Trentino’ PGI but may not be sold as such to the end consumer.

Other apple cultivars derived from varietal research may also be used in the production of ‘Mele del Trentino’ PGI, provided that there is experimental and documentary evidence that the method of production and the qualitative characteristics of the fruit are consistent with this product specification.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

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

Production must take place within the geographical area (the orchards must be located there).

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

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

Wordings and/or symbols that refer to names, companies, collective marks or individual trademarks may be used together with the wording ‘I.G.P. Mele del Trentino’ and the European PGI symbol. Stickers may be affixed to the fruit. The stickers may feature the wording ‘I.G.P Mele del Trentino’.

4.   Concise definition of the geographical area

The area is defined by the administrative boundaries of the Autonomous Province of Trento.

5.   Link with the geographical area

The link between ‘Mele del Trentino’ PGI and the geographical area of production is based on reputation, linked to a long history that has allowed solid relations to be built up with consumers, who appreciate the apples’ specific quality-related and distinctive features and recognise them by their higher sales prices.

Prices: On the main Italian fruit and vegetable markets, ‘Mele del Trentino’ apples are classed as a separate category and listed at an average price that is from 5% to 20% or more higher than others. (Price lists from fruit and vegetable markets in Milan, Turin, Rome, Bologna, Verona, 1981-2013)

The higher sales prices also impact upon retail prices at district markets, where signs are often displayed using the name ‘Mele del Trentino’ even for apples originating elsewhere. This is done to make the fruit more attractive to consumers and confirms the excellent reputation and distinctiveness of ‘Mele del Trentino’ apples. (Photographic documentation)

Market surveys: The following survey provides a scientific basis for measuring the reputation made clear by consumers’ choices and the prices they are willing to pay for acknowledged superior quality:

| — | Survey by the Osservatorio Produzioni Trentine [Trentino Industry Observatory] and CRA, 2010: 62,5% of buyers for large retailer chains state that ‘Mele del Trentino’ apples are of higher quality. The overall results conclude that: ‘“Mele del Trentino” apples are known to all buyers and sold by all chains’; ‘It is the product category with the most positive image, alongside wine’; ‘The products are well-known and have long been available: their presence on the shelves is well-established’;
  ‘It is the product category most often spontaneously associated with Trentino’. (Chamber of Commerce, Industry and Craft Trades, 2010) |
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Survey by the Osservatorio Produzioni Trentine [Trentino Industry Observatory] and CRA, 2010: 62,5% of buyers for large retailer chains state that ‘Mele del Trentino’ apples are of higher quality. The overall results conclude that: ‘“Mele del Trentino” apples are known to all buyers and sold by all chains’; ‘It is the product category with the most positive image, alongside wine’; ‘The products are well-known and have long been available: their presence on the shelves is well-established’;
  ‘It is the product category most often spontaneously associated with Trentino’. (Chamber of Commerce, Industry and Craft Trades, 2010)

Culinary tradition and gastronomic itineraries: Cuisine in Trentino is marked by the various ways in which ‘Mele del Trentino’ apples are used in traditional local desserts and cakes, outstanding examples of which are strudel, apple cake and apple fritters. Collections of old handwritten recipe books dating back to 1500 (Riva del Garda Municipal Library) mention many different types, and still today ‘Mele del Trentino’ apples are an ingredient par excellence in apple tarts and strudel (Sale e Pepe, 1997) because of their firmness which they retain even after cooking. The recipe book Dolciricette produced by Cameo and Paneangeli includes ‘Torta di Mele del Trentino’ [‘Mele del Trentino’ cake].

A major event entitled ‘Mela: gusto con arte’ was held at Palazzo Roccabruna in December 2005. It was dedicated to raising the gastronomic, scientific and historical/artistic profile of ‘Mele del Trentino’ apples, and featured ‘Slow Food’ suggestions for menus based entirely on them. (Il Tempo, 2/12/2005)

Important reflections on the characteristics of ‘Mela del Trentino’ took place in Trento as early as the 1970s (La mela, il frutto dal volto umano: aspetti nutrizionali delle Mele del Trentino, C. Sirtori, 1974).

There have been many tie-ins between ‘Mele del Trentino’ and sport (basketball, football, kayaking, cycling). (Frutta del Trentino, 1984; 1985)

‘Mele del Trentino’ in the media: ‘Mele del Trentino’ apples have featured on entertainment, cultural, environmental and cookery programmes on national television channels, such as Unomattina (2011) (food and wine - quality of ‘Mele del Trentino’ apples), Geo & Geo (2013) ‘Le mele del Trentino protagoniste a “Geo” su Rai3’ (high-quality apples), Lineaverde (2016) ‘La mela del Trentino: una storia lunga secoli’ (link between fruit quality and climate), Verissimo (2012) ‘A Roma lo chef Pierri presenta un nuovo panino utilizzando mele del Trentino’. In 2015, the economy pages of Il Sole 24 Ore newspaper referred to the reputation of ‘Mele del Trentino’ apples as a leading factor in the export of processed products.

Climate conditions in the area where ‘Mele del Trentino’ apples are produced are distinguished by their ‘Alpine’ nature, including in areas at low altitude, and this directly influences the quality of the product.

The Alpine climate is characterised by short, cool summers with frequent thunderstorms, while winters are very severe and snowy.

The temperatures throughout the growing season, together with the temperature range and breeze system (clearness of the air and solar radiation) are the characteristic features of the Trentino climate which are able to influence the quality of the fruit.

| — | Cool spring temperatures: these lead to greater cell division, with lower growth in cell volumes. The larger number of cell walls poses resistance to the bite, thus giving the characteristic sensations of crispness to the fruit on account of the greater turgidity and resistance to compression (biting). This characteristic has been proven by a texture analyser (TA-XTplus) used for research purposes. (Corollaro et al., 2013) |
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Cool spring temperatures: these lead to greater cell division, with lower growth in cell volumes. The larger number of cell walls poses resistance to the bite, thus giving the characteristic sensations of crispness to the fruit on account of the greater turgidity and resistance to compression (biting). This characteristic has been proven by a texture analyser (TA-XTplus) used for research purposes. (Corollaro et al., 2013)

| — | Cool summer temperatures by day and at night: these mean that the area is not affected during the day by the shutting down of photosynthesis that occurs at temperatures higher than 30 °C (Kriedemann and Smart, 1971), or, at night, by the slowing down of oxidative processes. These phenomena would diminish acidity (a key component of a balanced, appealing taste). Also, the cool night‐time temperatures preserve the aromatic substances and polyphenols. |
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Cool summer temperatures by day and at night: these mean that the area is not affected during the day by the shutting down of photosynthesis that occurs at temperatures higher than 30 °C (Kriedemann and Smart, 1971), or, at night, by the slowing down of oxidative processes. These phenomena would diminish acidity (a key component of a balanced, appealing taste). Also, the cool night‐time temperatures preserve the aromatic substances and polyphenols.

| — | Low temperatures during the ripening phase: ‘Mele del Trentino’ apples are exposed to low temperatures during the ripening phase too. This leads to slower ripening, causes the fruit to remain longer on the tree and shifts the harvest to a markedly later period, allowing a greater accumulation of photosynthetic products. |
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Low temperatures during the ripening phase: ‘Mele del Trentino’ apples are exposed to low temperatures during the ripening phase too. This leads to slower ripening, causes the fruit to remain longer on the tree and shifts the harvest to a markedly later period, allowing a greater accumulation of photosynthetic products.

| — | Day/night temperature range: The significant differences in temperature between day and night (T max. - T min. = 50 % or more) are conducive to greater skin colouration, which increases appreciation among consumers who are willing to pay more also for this aesthetic characteristic. |
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Day/night temperature range: The significant differences in temperature between day and night (T max. - T min. = 50 % or more) are conducive to greater skin colouration, which increases appreciation among consumers who are willing to pay more also for this aesthetic characteristic.

| — | Breeze system: Trentino has strong breezes; fog and mist are virtually unknown, the air is clearer and solar radiation is greater. This allows a greater accumulation of photosynthetic products. |
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Breeze system: Trentino has strong breezes; fog and mist are virtually unknown, the air is clearer and solar radiation is greater. This allows a greater accumulation of photosynthetic products.

The experience and professionalism of the fruit growers is decisive for obtaining high-quality fruit. They adapt to the specific features of the year concerned and use growing and pruning techniques based on fruit-growing tradition in the area of cultivation, while also paying utmost attention to technological innovation, so as to encourage maximum exposure of the fruit to the sun.

Reference to publication of the specification

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

The consolidated text of the product specification can be consulted on the following Internet: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the homepage of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (in the centre at the top of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen), and finally by clicking 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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