# C_2020218EN.01001601.xml

| 2.7.2020 | EN | Official Journal of the European Union | C 218/16 |
| --- | --- | --- | --- |

2.7.2020

EN

Official Journal of the European Union

C 218/16

---

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

(2020/C 218/10)

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

‘PIMIENTOS DEL PIQUILLO DE LODOSA’

EU No: PDO-ES-0080-AM01 –
  20.10.2017

PDO (X) PGI ()

1.   Applicant group and legitimate interest

Consejo Regulador de la Denominación de Origen Protegida ‘Pimiento del Piquillo de Lodosa’ [Regulatory Board for the Protected Designation of Origin ‘Pimiento del Piquillo de Lodosa’]

| Avenida Serapio Huici, 22 |
| --- |
| 31610 Villava (Navarre) |
| ESPAÑA |

Avenida Serapio Huici, 22

31610 Villava (Navarre)

ESPAÑA

Contact telephone number: + 34 948013045

Email address: ajuanena@intiasa.es

The applicant group represents the collective interests of the producers of ‘Pimiento del Piquillo de Lodosa’ and has a legitimate interest in this application to amend the product specification for the Protected Designation of Origin ‘Pimiento del Piquillo de Lodosa’. The group is also responsible for its protection.

The Regulatory Board for the PDO ‘Pimiento del Piquillo de Lodosa’ is an association made up of producers who work with ‘Pimiento del Piquillo de Lodosa’. The Board’s aims include enhancing the product’s value and improving the performance of the PDO quality scheme, in accordance with Article 45 of Regulation (EU) No 1151/2012.

Under the applicable national legislation, the Board is entrusted with the task of promoting the quality of ‘Pimiento del Piquillo de Lodosa’ and overseeing and defending the product’s reputation. This is reflected in its rules of procedure, which were approved by the Order of 8 May 1987 of the Ministry of Agriculture, Fisheries and Food.

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: inspection body; applicable national legislation; outdated references. |
| --- | --- |

☒

Other: inspection body; applicable national legislation; outdated references.

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 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)

5.1.   A) Name of product

| Previous text | New text |
| --- | --- |
| Designation of Origin ‘Pimiento del Piquillo de Lodosa’ | ‘Pimiento del Piquillo de Lodosa’ |

Previous text

New text

Designation of Origin ‘Pimiento del Piquillo de Lodosa’

‘Pimiento del Piquillo de Lodosa’

Grounds for the change:

Under ‘Name of Product’ (section A of the product specification), we propose deleting the words ‘Designation of Origin’ from the name, as the protected name is simply ‘Pimiento del Piquillo de Lodosa’.

The regional decrees and orders governing the PDO at national level have always given the name in the singular, ‘Pimiento del Piquillo de Lodosa’. This was also the case in the documents relating to the application for registration, which was submitted by Spain to the Commission in accordance with the provisions of Council Regulation (EEC) No 2081/92 of 14 July 1992 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs. However, the Annex to Commission Regulation (EC) No 1107/96 of 12 June 1996 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Council Regulation (EEC) No 2081/92 erroneously gives the name in the plural (‘Pimientos del Piquillo de Lodosa’).

As this error has not yet been corrected in the Annex to Regulation (EC) No 1107/96, we are requesting that the name be amended for the sole purpose of bringing it into line with national legislation: ‘Pimiento del Piquillo de Lodosa’.

5.2.   B) Description of product

5.2.1.

| Previous text | New text |
| --- | --- |
| Fruit of the species Capsicum annuum L., of the ‘piquillo’ variety, intended for human consumption and preserved. | Fruit of the species Capsicum annuum L., of the ‘piquillo’ variety, intended for human consumption. |

Previous text

New text

Fruit of the species Capsicum annuum L., of the ‘piquillo’ variety, intended for human consumption and preserved.

Fruit of the species Capsicum annuum L., of the ‘piquillo’ variety, intended for human consumption.

Grounds for the change:

The original text stated that ‘piquillo’ peppers are preserved for human consumption because it was traditional to preserve the peppers for marketing. As this application for amendment of the specification intends to introduce other ways of marketing ‘Pimiento del Piquillo de Lodosa’, namely fresh roasted ‘Pimiento del Piquillo de Lodosa’, the reference to preserving should be deleted.

Fresh roasted ‘Pimiento del Piquillo de Lodosa’ is made using a production process identical to the one already provided for, the only difference being that the product does not undergo the sterilisation procedure typical of the preserved version, but is placed on sale after the peppers are roasted and peeled and the stalks, core and seeds are removed. The fresh roasted pepper therefore still has the specific characteristics of ‘Pimiento del Piquillo de Lodosa’ PDO, as the peppers are grown in the defined geographical area and then flame-roasted. The sterilisation process that the preserved peppers undergo does not confer any specific characteristics on the product, nor does it affect its characteristics; it is a method of preserving food.

With the fresh roasted format, the aim is to satisfy consumer demand for food that is fresh, or has undergone as little processing as possible and which fully retains its original nutritional and organoleptic characteristics. In many cases, consumers of fresh roasted ‘piquillo’ peppers are looking for a product that does not contain an acidulant, which must be added to preserved ‘piquillo’ peppers to ensure they are sterile when marketed as an acidic preserved product. The addition of an acidulant is a necessary step in the preservation of food, but is not a requirement of the product specification for ‘Pimiento del Piquillo de Lodosa’.

5.2.2.

| Previous text | New text |
| --- | --- |
| Peppers of the ‘piquillo’ variety are fruits intended for preservation, which have the following principal characteristics: | When fresh, peppers of the ‘piquillo’ variety intended for the production of ‘Pimiento del Piquillo de Lodosa’ have the following characteristics: |

Previous text

New text

Peppers of the ‘piquillo’ variety are fruits intended for preservation, which have the following principal characteristics:

When fresh, peppers of the ‘piquillo’ variety intended for the production of ‘Pimiento del Piquillo de Lodosa’ have the following characteristics:

Grounds for the change:

The wording of the second paragraph of the product description, which was considered inadequate, has been improved. The new wording makes it clear that what follows are the physical, organoleptic and quality characteristics required of the fresh peppers intended for the production of ‘Pimiento del Piquillo de Lodosa’.

5.2.3.

| Previous text | New text |
| --- | --- |
| Peppers of this variety must have the following quality characteristics:






  — | Sound: fruit affected by rotting or deterioration such as to make it unfit for consumption is excluded. |

Previous text

New text

Peppers of this variety must have the following quality characteristics:

—

Sound: fruit affected by rotting or deterioration such as to make it unfit for consumption is excluded.

| — | Fresh and intact. |
| --- | --- |

—

Fresh and intact.

| — | Clean. Practically free of foreign matter. |
| --- | --- |

—

Clean. Practically free of foreign matter.

| — | Mature. |
| --- | --- |

—

Mature.

| — | Free of damage, splits, burns and foreign smells and/or tastes. |
| --- | --- |

—

Free of damage, splits, burns and foreign smells and/or tastes.

Peppers of this variety which are to be used to make the product covered by the PDO must also have the following quality characteristics:

| — | Sound. Fruit affected by rotting or deterioration such as to make it unfit for consumption is excluded. |
| --- | --- |

—

Sound. Fruit affected by rotting or deterioration such as to make it unfit for consumption is excluded.

| — | Fresh and intact. Intact fruits are those which retain their original form. |
| --- | --- |

—

Fresh and intact. Intact fruits are those which retain their original form.

| — | Clean. Practically free of foreign matter. |
| --- | --- |

—

Clean. Practically free of foreign matter.

| — | Mature. |
| --- | --- |

—

Mature.

| — | Free of damage, splits, burns and foreign smells and/or tastes. |
| --- | --- |

—

Free of damage, splits, burns and foreign smells and/or tastes.

Grounds for the change:

The third paragraph of the product description has been amended in order to improve the wording, which was considered inadequate.

It has been made clear that the characteristics refer to the product to be used to make ‘Pimiento del Piquillo de Lodosa’.

In the description of the peppers’ characteristics, in order to clarify the terms used, a definition of intact peppers as those which retain their original form has been added.

5.2.4.

| Previous text | New text |
| --- | --- |
| The fruit must be sufficiently developed and ripe enough to withstand handling and transportation and to be suitable for processing. | The fruit must also be sufficiently developed and ripe enough to withstand handling and transportation and to be suitable for processing. |

Previous text

New text

The fruit must be sufficiently developed and ripe enough to withstand handling and transportation and to be suitable for processing.

The fruit must also be sufficiently developed and ripe enough to withstand handling and transportation and to be suitable for processing.

Grounds for the change:

The word ‘also’ has been added to the fourth paragraph of the product description in order to make the wording of the text clearer, as it was considered inadequate.

5.2.5.

| Previous text | New text |
| --- | --- |
| Preserved ‘Pimiento del Piquillo de Lodosa’ covered by the designation must be peppers of the ‘Extra’ and ‘Class I’ commercial categories. | ‘Pimiento del Piquillo de Lodosa’ covered by the PDO must be peppers of the ‘Extra’ and ‘Class I’ commercial categories.
  ‘Pimiento del Piquillo de Lodosa’ is a red pepper which, regardless of how it is ultimately marketed, undergoes the following processes in plants in the defined area: roasted, peeled without coming into contact with water or chemical substances and packaged without the addition of brine. The processed pepper maintains the distinctive characteristics of the variety: small and red, with a sweet taste and thin flesh.
  Peppers covered by the PDO may be presented either whole or in strips or pieces, and must meet the following requirements: |
| Whole peppers |
| | ‘Extra’ category | ‘Class I’ category |
| Total defects | <= 10 % | <= 20 % |
| Number of seeds per fruit | <= 20 | <= 40 |
| Firm consistency | >= 90 % | >= 80 % |
| Presence of pieces | absent | absent |
| Peppers in strips or pieces |
| | Strips | Pieces |
| Total defects | <= 20 % | <= 20 % |
| Number of seeds per 100 g | <= 40 | <= 60 |
| Presence of pieces | <= 10 % | ————————- |
| The following are considered defects:






  — | Sunburn: units with a dark (burnt) area as a result of prolonged exposure to the sun in the field. |

Previous text

New text

Preserved ‘Pimiento del Piquillo de Lodosa’ covered by the designation must be peppers of the ‘Extra’ and ‘Class I’ commercial categories.

‘Pimiento del Piquillo de Lodosa’ covered by the PDO must be peppers of the ‘Extra’ and ‘Class I’ commercial categories.

‘Pimiento del Piquillo de Lodosa’ is a red pepper which, regardless of how it is ultimately marketed, undergoes the following processes in plants in the defined area: roasted, peeled without coming into contact with water or chemical substances and packaged without the addition of brine. The processed pepper maintains the distinctive characteristics of the variety: small and red, with a sweet taste and thin flesh.

Peppers covered by the PDO may be presented either whole or in strips or pieces, and must meet the following requirements:

Whole peppers

‘Extra’ category

‘Class I’ category

Total defects

<= 10 %

<= 20 %

Number of seeds per fruit

<= 20

<= 40

Firm consistency

>= 90 %

>= 80 %

Presence of pieces

absent

absent

Peppers in strips or pieces

Strips

Pieces

Total defects

<= 20 %

<= 20 %

Number of seeds per 100 g

<= 40

<= 60

Presence of pieces

<= 10 %

————————-

The following are considered defects:

—

Sunburn: units with a dark (burnt) area as a result of prolonged exposure to the sun in the field.

| — | Integrity (for whole peppers): units from which a piece is missing. Slight cuts where the stalk meets the top of the fruit are permitted. |
| --- | --- |

—

Integrity (for whole peppers): units from which a piece is missing. Slight cuts where the stalk meets the top of the fruit are permitted.

| — | Splits (for whole peppers): units which have a very notable split. Slight cuts at the ends, as well as the presence of small splits, are permitted. |
| --- | --- |

—

Splits (for whole peppers): units which have a very notable split. Slight cuts at the ends, as well as the presence of small splits, are permitted.

| — | Damage: units with ‘spots’ or blackened cores as a result of rotting in the fields, and those with larvae or insects inside. |
| --- | --- |

—

Damage: units with ‘spots’ or blackened cores as a result of rotting in the fields, and those with larvae or insects inside.

Grounds for the change:

The first paragraph is amended by removing the word ‘preserved’ to make it clear that the quality of the final product is the same – ‘Extra’ or ‘Class I’ – regardless of how it is ultimately marketed and presented. ‘Piquillo’ peppers covered by the PDO must be peppers of the ‘Extra’ and ‘Class I’ commercial categories.

The penultimate paragraph of the product description has been amended in order to further develop the section, which was considered inadequate.

A series of quality requirements needs to be laid down, which the protected finished product must meet:

| — | Total defects |
| --- | --- |

—

Total defects

| — | Number of seeds |
| --- | --- |

—

Number of seeds

| — | Firm consistency, applying only to whole peppers |
| --- | --- |

—

Firm consistency, applying only to whole peppers

| — | Presence of pieces, applying only to whole peppers and strips. |
| --- | --- |

—

Presence of pieces, applying only to whole peppers and strips.

This definition of the product’s characteristics, which was being applied as part of the ‘Pimiento del Piquillo de Lodosa’ certification system for whole peppers, but was not included in the specification, should now be included.

As regards the peppers that are cut into strips or pieces, the requirements are only applied once the peppers have been cut up, to ensure that their quality characteristics remain superior to others on the market.

By including the quality requirements for the protected preserved product in the specification, the aim is to set and clarify its quality control parameters.

The new text also states that ‘Pimiento del Piquillo de Lodosa’ may be presented either whole or in strips or pieces.

These product formats are produced by many of the registered companies due to the increase in consumer demand for these types of presentation. Selling the peppers in strips or pieces is a response to demand from consumers who use ‘Pimiento del Piquillo de Lodosa’ as a garnish for certain dishes, but need to cut it up first. Just as smaller formats are now being sold to meet the needs of today’s households, the aim is to offer consumers a product that is ready to use as a garnish without having to be cut up first.

5.2.6.

| Previous text | New text |
| --- | --- |
| The contents of each container must be homogeneous, and must only contain peppers from the production area, of the authorised variety, and of a quality and size corresponding to the same commercial category. | The contents of each container, regardless of the type of presentation, must be homogeneous, and must only contain peppers from the production area, of the authorised variety, and of a quality and size corresponding to the same commercial category. |

Previous text

New text

The contents of each container must be homogeneous, and must only contain peppers from the production area, of the authorised variety, and of a quality and size corresponding to the same commercial category.

The contents of each container, regardless of the type of presentation, must be homogeneous, and must only contain peppers from the production area, of the authorised variety, and of a quality and size corresponding to the same commercial category.

Grounds for the change:

The last paragraph of the section on the product description has been amended in order to clarify that the new types of presentation are subject to the same requirements regarding homogeneity and the characteristics of the protected product as the ‘piquillo’ peppers that are presented whole.

5.3.   C) Geographical area

| Previous text | New text |
| --- | --- |
| The production area covers a total of 398 ha, of which 188 ha are registered. | |

Previous text

New text

The production area covers a total of 398 ha, of which 188 ha are registered.

Grounds for the change:

We have proposed deleting the third paragraph of the ‘geographical area’ section.

Without changing the defined geographical area in any way, the sentence that appeared in the previous version of the product specification has been deleted. The information given applied at the time the product specification was drawn up. The number of registered hectares changes every year, as it is an annual crop, ranging from 250 registered hectares in 1998 (maximum historical value) to 109 hectares in 2010 (minimum historical value). This is therefore considered to be information which does not need to appear in the product specification.

It is better to define the production area by specifying the administrative boundaries of the total area covered, which do not change, as this is a better way of providing the description currently required.

5.4.   D) Elements guaranteeing that the product originates in the area

| Previous text | New text |
| --- | --- |
| The elements that guarantee that the product originates in the area are as follows:






  — | Product characteristics: |

Previous text

New text

The elements that guarantee that the product originates in the area are as follows:

—

Product characteristics:

Peppers from this area have certain specific characteristics, described in the ‘Product description’ section, which link them with their natural environment and the conditions in which they are grown and processed.

Those characteristics are not enough to guarantee the product’s origin, because only local consumers or others who often consume the product would identify it and associate it with its origin. The origin should therefore be guaranteed.

| — | Checks and certification: |
| --- | --- |

—

Checks and certification:

Checks and certification are the basic elements that guarantee the origin of the product. They comprise the following processes:

| 1. | The peppers must be of the authorised varieties and be grown on registered plantations in the production area. |
| --- | --- |

1.

The peppers must be of the authorised varieties and be grown on registered plantations in the production area.

| 2. | The growing practices carried out on the registered plantations must have been authorised by the Regulatory Board. |
| --- | --- |

2.

The growing practices carried out on the registered plantations must have been authorised by the Regulatory Board.

| 3. | The peppers must be handled in registered plants under the supervision of inspectors authorised by the Board. |
| --- | --- |

3.

The peppers must be handled in registered plants under the supervision of inspectors authorised by the Board.

| 4. | The peppers must be stored in plants located in the production area. These plants must meet the established conditions and have been registered beforehand. |
| --- | --- |

4.

The peppers must be stored in plants located in the production area. These plants must meet the established conditions and have been registered beforehand.

| 5. | The product must undergo physico-chemical and sensory testing to guarantee its quality. |
| --- | --- |

5.

The product must undergo physico-chemical and sensory testing to guarantee its quality.

| 6. | Only peppers that have successfully passed all the checks throughout the production process may be packaged and placed on the market bearing the numbered secondary label issued by the Regulatory Board to guarantee their origin. |
| --- | --- |

6.

Only peppers that have successfully passed all the checks throughout the production process may be packaged and placed on the market bearing the numbered secondary label issued by the Regulatory Board to guarantee their origin.

The number on the secondary labels issued by the Regulatory Board to processing plants depends on the product the grower has delivered to the plant and on the capacity of the packaging in which the product will be marketed.

The guarantee that the product originates in the area and meets all the requirements of the product specification is supported by the following checks, inspections and tests:

In order for these checks to take place, registers are kept, in which all the operators involved in production must be listed. These registers are as follows:

| — | Register of plantations: contains all the plantations of ‘piquillo’ peppers that are located in the area defined in section C and where PDO certification is wished for the peppers grown there. |
| --- | --- |

—

Register of plantations: contains all the plantations of ‘piquillo’ peppers that are located in the area defined in section C and where PDO certification is wished for the peppers grown there.

| — | Register of producers: contains all plants located in the area defined in section C that are engaged in the processing and/or marketing of the product covered by the PDO. This register is in turn divided into two sections:






  — | Agricultural Associations; |
| --- | --- | --- |

—

Register of producers: contains all plants located in the area defined in section C that are engaged in the processing and/or marketing of the product covered by the PDO. This register is in turn divided into two sections:

—

Agricultural Associations;

| — | other producers. |
| --- | --- |

—

other producers.

The inspection system implemented by the inspection body is based on the following:

| — | on-site evaluation of the registered plantations; |
| --- | --- |

—

on-site evaluation of the registered plantations;

| — | initial and follow-up inspections of the producer’s production system; |
| --- | --- |

—

initial and follow-up inspections of the producer’s production system;

| — | testing of samples taken at the processing plant. |
| --- | --- |

—

testing of samples taken at the processing plant.

Thus, following a request to register a plantation, an on-site evaluation must be carried out by a qualified inspector in order to confirm compliance with the requirements, including those relating to variety, location and growing practices.

The checks also include monitoring of production during the marketing year, with additional inspection also possible.

With regard to the processing stage, operators must put in place a self-monitoring system based on traceability that proves compliance with the requirements of this specification and guarantees the quality and origin of the product.

Furthermore, the inspection body must carry out (initial and follow-up) inspections, where it must verify the producer’s ability to supply the product in accordance with the specifications of the PDO, assessing whether the installations, the production process and the self-monitoring system established by the operator are adequate for producing and marketing the certified product.

This body must also carry out monitoring based on samples of ‘Pimiento del Piquillo de Lodosa’ taken during the production year and on the obligatory yearly declarations that must be made by producers to confirm the quality and origin of the product.

Only peppers that have successfully passed all the checks throughout the production process may be packaged and placed on the market bearing the numbered secondary label of the ‘Pimiento del Piquillo de Lodosa’ PDO to guarantee their origin.

The secondary labels are issued by the Regulatory Board (managing body of the PDO), in a non-discriminatory way and upon request, to operators whose production has been awarded a certification of compliance by the inspection body.

Grounds for the change:

The sections describing the product characteristics, checks and certification have been reformulated.

The reason for this change is that the previous text was inadequate. The elements which prove that the product originates in the geographical area and meets all the requirements of the product specification have been specified in greater detail. Details have also been provided regarding the inspection system, which is based on: on-site assessments, carried out in the fields where the peppers used to prepare the protected product are grown; inspections carried out at the processing plants; and sampling and analysis during the processing season. This system is complemented by self-monitoring activities carried out by the producers themselves. The specification also mentions the registers where the operators involved in producing the protected product must be listed, for the purposes of implementing the inspection system.

5.5.   E) Method of production

5.5.1.

| Previous text | New text |
| --- | --- |
| Peppers of the authorised variety must come from registered parcels. The peppers must be harvested and transported with care, observing the rules laid down by the Board for the relevant season. | Peppers of the authorised variety must come from parcels included on the PDO registers. The peppers must be harvested and transported with care, observing the rules laid down by the Regulatory Board (the PDO management body) for the relevant season. |

Previous text

New text

Peppers of the authorised variety must come from registered parcels. The peppers must be harvested and transported with care, observing the rules laid down by the Board for the relevant season.

Peppers of the authorised variety must come from parcels included on the PDO registers. The peppers must be harvested and transported with care, observing the rules laid down by the Regulatory Board (the PDO management body) for the relevant season.

Grounds for the change:

The first paragraph of the ‘method of production’ section has been amended.

The section has been reformulated slightly in order to improve the wording. It specifies that the register on which the parcels must be included is the PDO register, and that the ‘Board’ means the PDO management body.

5.5.2.    Growing practices:

| Previous text | New text |
| --- | --- |
| Originally in the ‘Link’ section:
  Growing practices:






  — | Planting distances:
  The seeds are sown in seedbeds during the first week of March, and the plants are transplanted to the soil in the last week of May.
  Planting is done using bare root, and the planting density is usually 0,90 m between rows and 0,30 m between plants, giving a density of 37 000 plants/ha. |

Previous text

New text

Originally in the ‘Link’ section:

Growing practices:

—

Planting distances:

The seeds are sown in seedbeds during the first week of March, and the plants are transplanted to the soil in the last week of May.

Planting is done using bare root, and the planting density is usually 0,90 m between rows and 0,30 m between plants, giving a density of 37 000 plants/ha.

| — | Maintenance:
  When the plant takes root, the land is cleared of weeds, and later the earth is moved from the ridge to leave the plant at the highest part of the ridge. The land is dug over and a top dressing containing a low dose of nitrogen is applied, along with light irrigation, every 10-12 days. |
| --- | --- |

—

Maintenance:

When the plant takes root, the land is cleared of weeds, and later the earth is moved from the ridge to leave the plant at the highest part of the ridge. The land is dug over and a top dressing containing a low dose of nitrogen is applied, along with light irrigation, every 10-12 days.

| — | Harvesting:
  The fruits are harvested directly from the plant when they have reached a sufficient level of ripeness, every 10 or 15 days.
  This usually begins in the second half of September and lasts until the middle or end of November. |
| --- | --- |

—

Harvesting:

The fruits are harvested directly from the plant when they have reached a sufficient level of ripeness, every 10 or 15 days.

This usually begins in the second half of September and lasts until the middle or end of November.

Growing practices:

| — | Planting distances:
  The seeds are normally sown in seedbeds around the first week of March. The plants are transplanted to the soil from the second half of April, when the soil conditions allow.
  Planting is done using either bare root or root ball, and the planting density is usually 0,90 m between rows and 0,30 m between plants, giving an approximate density of 37 000 plants/ha. When the plants are grown on plastic in double rows, the distance between rows is normally 1,40 m to 1,80 m with greater densities. |
| --- | --- |

—

Planting distances:

The seeds are normally sown in seedbeds around the first week of March. The plants are transplanted to the soil from the second half of April, when the soil conditions allow.

Planting is done using either bare root or root ball, and the planting density is usually 0,90 m between rows and 0,30 m between plants, giving an approximate density of 37 000 plants/ha. When the plants are grown on plastic in double rows, the distance between rows is normally 1,40 m to 1,80 m with greater densities.

| — | Maintenance:
  When the plant takes root, the land is cleared of weeds, and later the earth is moved from the ridge to leave the plant at the highest part of the ridge. The land is normally dug over and a top dressing containing a low dose of nitrogen is applied, along with light irrigation, every 10-12 days. |
| --- | --- |

—

Maintenance:

When the plant takes root, the land is cleared of weeds, and later the earth is moved from the ridge to leave the plant at the highest part of the ridge. The land is normally dug over and a top dressing containing a low dose of nitrogen is applied, along with light irrigation, every 10-12 days.

| — | Harvesting:
  The fruits are harvested directly from the plant when they have reached a sufficient level of ripeness, every 10 or 15 days. |
| --- | --- |

—

Harvesting:

The fruits are harvested directly from the plant when they have reached a sufficient level of ripeness, every 10 or 15 days.

Grounds for the change:

It was considered necessary to include the growing system as part of the production method. The growing practices had been included in the section on the ‘link’ in the original specification, but are considered an important part of the production method, and have therefore been included in this section.

The wording of the section has also been improved, describing the growing operations, and it has been adapted to current production techniques.

In the section on planting distances, the previous version of the specification stated that the plants, having been sown in seedbeds, must be transplanted to the soil in the last week of May. This section needs to be amended as the plants should be transplanted first and foremost when the soil conditions are suitable. It may be that in the last week of May, transplantation is not possible because of the weather. For example, if it rains during that week, the soil conditions would not be suitable.

To ensure that the pepper plants are viable, they must be transplanted when the soil conditions are suitable. Common practice is to start transplanting during the second half of April, if weather conditions are normal, and continue through May, with a view to staggering the harvest. If they were transplanted any earlier, the plants could freeze.

This section of the specification has therefore been amended to specify that the plants are transplanted to the soil starting in the second half of April, when soil conditions allow.

The farmers’ experience and know-how enables them to determine the optimal time for planting and transplantation depending on the soil and climate conditions.

The same section also now covers the use of plastic for growing the crop. Although this technique was not commonly used when the previous version of the specification was drafted, in the last 20 years it has become more widespread, and it has proved to be a system which reduces the need for herbicides and optimises irrigation. The implementation of this system represents an improvement in cultivation techniques but does not affect the quality of the harvested product.

In this case, crops grown on plastic are planted in double rows, with the distances between the lines varying from 1,40 m to 1,80 m. It should be noted that the distance between the lines does not affect the quality of the harvested product. It is determined by the width of the agricultural machinery used in the various tilling operations.

We have therefore added the possibility of growing the peppers on plastic in double rows, with a distance between the lines ranging from 1,40 m to 1,80 m.

As regards harvesting, the paragraph indicating the period when harvesting usually takes place has been deleted, as it is determined by the point at which the pepper reaches a suitable level of ripeness (the colour changes to an intense red, as indicated in the product description). Normally, harvesting begins in the second half of September, but in years with a very hot and dry summer the peppers can ripen slightly early. The same occurs with the end of harvesting, which is usually in November, when the cold does not allow the fruit to ripen, or frost causes the crop to be lost. The paragraph was not considered to add anything to the text.

The farmers’ know-how enables them to determine the optimal time for harvesting, once the pepper is ripe enough.

5.5.3.   Manufacturing processes at canning plants:

5.5.3.1.

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| --- | --- |
| Manufacturing processes at canning plants: | Processes for manufacturing the peppers at processing plants: |

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Manufacturing processes at canning plants:

Processes for manufacturing the peppers at processing plants:

Grounds for the change:

We have proposed an amendment to the title of the paragraph in order to improve the wording and to adjust it to cover the new ways of presenting the product that are included in this amended specification. The term ‘processing plants’ more closely matches the current definition of the businesses than the term ‘canning plants’.

5.5.3.2.

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| --- | --- |
| — | Arrival at the plant and pre-storage: in order to improve the colour of the fruits, they may be stored in a covered and well-ventilated location for between one and seven days.
  For longer periods, this must be done at a low temperature, at a relative humidity of 85-90 % and with effective ventilation. |

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—

Arrival at the plant and pre-storage: in order to improve the colour of the fruits, they may be stored in a covered and well-ventilated location for between one and seven days.

For longer periods, this must be done at a low temperature, at a relative humidity of 85-90 % and with effective ventilation.

| — | Sorting the fruits: in order to remove fruits that are defective, damaged, split, lacking in colour, etc. |
| --- | --- |

—

Sorting the fruits: in order to remove fruits that are defective, damaged, split, lacking in colour, etc.

| — | Arrival at the plant and pre-storage of the ‘piquillo’ peppers from registered parcels: in order to improve the colour of the fruits, they may be stored in a covered location for several days.
  If the peppers are stored for long periods prior to production, this must be done in refrigerated rooms. |
| --- | --- |

—

Arrival at the plant and pre-storage of the ‘piquillo’ peppers from registered parcels: in order to improve the colour of the fruits, they may be stored in a covered location for several days.

If the peppers are stored for long periods prior to production, this must be done in refrigerated rooms.

| — | Sorting the fruits: in order to remove fruits that are defective, damaged, split, lacking in colour, etc.
  The fruits may be sorted prior to roasting and/or during the peeling process. |
| --- | --- |

—

Sorting the fruits: in order to remove fruits that are defective, damaged, split, lacking in colour, etc.

The fruits may be sorted prior to roasting and/or during the peeling process.

Grounds for the change:

In the section on the method of production, the paragraphs describing arrival at the plant and selection have been amended.

The aim is to make this paragraph clearer, indicating that it is ‘piquillo’ peppers from registered parcels that are being delivered, and that the selection refers to the peppers.

The description of the storage of peppers between harvesting and the start of processing has been amended.

Traditionally, if the harvested peppers are lacking in colour, they are left for a few days at room temperature to continue to ripen and develop appropriate colouring. There is no need to define the length of storage at room temperature, as it depends on the temperature outside. At the beginning of the season, in September, temperatures are often high and the pepper ripens very quickly, whereas, as the season progresses, temperatures drop and the peppers can be stored for longer.

If the entire volume of the product received cannot be processed, the peppers are stored in refrigerated rooms in order to preserve them until they can be processed. In this way, all peppers grown on registered parcels can be accepted. There is no need to indicate the humidity conditions in which the peppers should be stored. It is more important that they are stored in refrigerated rooms so that they do not continue to ripen and ultimately become over-ripe, which would affect the final quality of the product.

It specifies that the fruits may be sorted both prior to roasting and during the peeling process; this was not clear from the previous wording. What is important is that a sorting process takes place, and not the point in the production process at which it takes place. This was not very clear from the previous wording.

5.5.3.3.

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| --- | --- |
| Roasting: the peppers pass through an oven where they are roasted on an open flame. | Roasting: the peppers pass through an oven where they are roasted on an open flame.
  The fuel used for roasting must not be fuel oil or diesel. |

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Roasting: the peppers pass through an oven where they are roasted on an open flame.

Roasting: the peppers pass through an oven where they are roasted on an open flame.

The fuel used for roasting must not be fuel oil or diesel.

Grounds for the change:

In the section on the method of production, the paragraph on roasting has been further developed.

Although not specified in the product specification, the use of certain fuels for roasting the ‘piquillo’ peppers may give the final product foreign flavours. Of the fuels that can be used to roast the peppers, fuel oil and diesel can impart foreign flavours to the final product. Their use should therefore be prohibited.

5.5.3.4.

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| --- | --- |
| Peeling, removal of stalks, core and seeds: operations to remove the skin, the stalk and the pithy core containing the seeds.
  These must be done by hand. | Peeling, removal of stalks, core and seeds: operations to remove the skin, the stalk and the pithy core containing the seeds.
  During these operations, the fruits must at no point be immersed or washed in water or chemical solutions. |

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Peeling, removal of stalks, core and seeds: operations to remove the skin, the stalk and the pithy core containing the seeds.

These must be done by hand.

Peeling, removal of stalks, core and seeds: operations to remove the skin, the stalk and the pithy core containing the seeds.

During these operations, the fruits must at no point be immersed or washed in water or chemical solutions.

Grounds for the change:

In the section on the method of production, which describes the manufacturing processes in the canning plant, the paragraph on peeling has been extended.

It states that peeling and the removal of stalks, core and seeds must be done dry, i.e. without immersing the fruits or washing them in water or chemical solutions.

This requirement originally appeared in the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board, which was approved by the Regional Order of 16 February 1987 of the Navarre Ministry of Agriculture, Livestock and Forestry and ratified by the Order of 8 May 1987 of the Ministry of Agriculture, Fisheries and Food. It therefore predates the current PDO product specification. Despite the fact that this requirement was mistakenly omitted from the product specification, the operators in the area have continued to observe it when producing ‘Pimiento del Piquillo de Lodosa’.

By not using water or chemical solutions when peeling the peppers, the aromas generated during roasting and the essential oils found on the surface are retained in the raw material. Otherwise, they would be washed away with the water during rinsing. This is therefore considered a relevant factor in retaining the organoleptic characteristics of the final product.

The previous version of the product specification states that peeling and the removal of stalks, core and seeds must be done by hand. Mechanical systems have now been developed to assist with peeling. These preserve the integrity of the fruits without damaging them or affecting their organoleptic characteristics. However, in establishments where mechanical systems have been introduced to assist with peeling, there is still a final manual stage to check that the fruit has been properly peeled and to remove the stalks, core and seeds. Given that, in these circumstances, peeling is not done completely by hand, we propose removing all references to this from the product specification.

Only those peppers which have retained the physical and organoleptic characteristics described in the section on the description of the product may be used to prepare ‘Pimiento del Piquillo de Lodosa’, thereby always ensuring that the quality of the product is maintained. It is in fact impossible to tell from the final product whether the pepper was peeled manually or with the help of mechanical systems.

5.5.3.5.

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| --- | --- |
| | Preparation of strips or pieces: the peppers are cut into strips (fruit cut in a regular fashion) or pieces (fruit cut in an irregular fashion). This operation is not performed for peppers that are presented whole. |

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Preparation of strips or pieces: the peppers are cut into strips (fruit cut in a regular fashion) or pieces (fruit cut in an irregular fashion). This operation is not performed for peppers that are presented whole.

Grounds for the change:

A paragraph has been added to the description of the processes that take place in the processing plant, within the section on the method of production.

The cutting or slicing stage has been added for peppers that are to be marketed in that format. This change is necessary a new form of presentation has been added.

5.5.3.6.

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| --- | --- |
| Packing: placing the product in tin vessels, cans or glass jars. | Packing: placing the product in containers.
  If liquid is added to dissolve the acidulant in order to lower the pH, it must not exceed 3 % of the net content of the container. |

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Packing: placing the product in tin vessels, cans or glass jars.

Packing: placing the product in containers.

If liquid is added to dissolve the acidulant in order to lower the pH, it must not exceed 3 % of the net content of the container.

Grounds for the change:

In the description of the pepper’s manufacturing processes in the processing plants, in the section on the method of production, the text of the paragraph on packing has been amended.

The phrase ‘tin vessels, cans or glass jars’ has been replaced by ‘containers’ so that any viable material may be used. This is because the use of ‘tin vessels, cans or glass jars’ is justified not on quality grounds, but because those were the materials available at the time the specification was drawn up. The purpose of the packaging is to protect ‘Pimiento del Piquillo de Lodosa’ in a way that it withstands heat treatment and transportation, and this can be achieved using other materials that are lighter or generate less waste.

If acidulant is added in liquid form, the liquid added while packaging the peppers (after roasting and peeling, coring and removal of seeds) may not exceed 3 % of the net content of the container. The reason for adding liquid is only to dissolve the acidulant, which is necessary in order to lower the pH of the preserved product, so that the heat treatment applied is appropriate for the acidity of the preserved product (pH under 4,6).

The acidulant may be added in various forms. If it is added in liquid form, the amount that can be added is limited so that the product can be classed as not containing brine. The liquid added is not a covering liquid.

Again, this is a requirement which already appeared in the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board, which is applicable under national law, but which was mistakenly omitted from the product specification.

The absence of brine (or the presence of liquid up to a maximum of 3 % of the net content of the container) is intended to preserve the product’s flavour. One feature of the production of preserved ‘Pimiento del Piquillo de Lodosa’ is that the liquid present in the container following heat treatment comes from the juices given off by the peppers during the heat sterilisation process. As an example, for a 425 ml container, the addition of 3 % liquid is equivalent to a maximum of 11,7 g of water per 390 g of peppers, which would fill the container. The product therefore cannot be said to be made using brine.

5.5.3.7.

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| --- | --- |
| | In the case of fresh roasted ‘Pimiento del Piquillo de Lodosa’ PDO, the product is packaged in pouches or trays for marketing, with no further processing.
  In the case of preserved ‘Pimiento del Piquillo de Lodosa’ PDO, the resulting product is placed in suitable containers for sterilisation and the following operations are carried out: |

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In the case of fresh roasted ‘Pimiento del Piquillo de Lodosa’ PDO, the product is packaged in pouches or trays for marketing, with no further processing.

In the case of preserved ‘Pimiento del Piquillo de Lodosa’ PDO, the resulting product is placed in suitable containers for sterilisation and the following operations are carried out:

Grounds for the change:

Two paragraphs have been added to the description of the processes that take place in the canning plant, within the section on the method of production.

These paragraphs had to be added to explain the difference between the packaging processes for fresh roasted ‘Pimiento del Piquillo de Lodosa’ and preserved ‘Pimiento del Piquillo de Lodosa’ – they are identical except for the fact that the latter undergoes a sterilisation process typical of preserved food and is then cooled.

5.5.3.8.

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| --- | --- |
| Sterilisation: this is done to completely destroy any micro-organisms in the canned product. | Sterilisation: this is done to completely destroy any micro-organisms in the packaged product. |

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Sterilisation: this is done to completely destroy any micro-organisms in the canned product.

Sterilisation: this is done to completely destroy any micro-organisms in the packaged product.

Grounds for the change:

In the description of the processes that take place in the canning plant, in the section on the method of production, the wording of the paragraph on sterilisation has been amended.

This is a correction of an error in the wording of the original specification, which referred to the ‘canned product’ despite the fact that tins and glass containers have always been permitted. It is therefore better to refer to the ‘packaged product’.

5.5.3.9.

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| --- | --- |
| Cooling: once the heat treatment is complete, the cans are cooled as rapidly as possible in order to prevent the product from overheating. | Cooling: once the heat treatment is complete, the containers are cooled as rapidly as possible in order to prevent the product from overheating. |

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Cooling: once the heat treatment is complete, the cans are cooled as rapidly as possible in order to prevent the product from overheating.

Cooling: once the heat treatment is complete, the containers are cooled as rapidly as possible in order to prevent the product from overheating.

Grounds for the change:

In the description of the processes that take place in the canning plant, within the section on the method of production, the wording of the paragraph on cooling has been amended.

This is a correction of an error in the wording of the original specification, which referred to ‘cans’ despite the fact that tins and glass containers have always been permitted. It is therefore better to say ‘containers’.

5.5.3.10.

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| --- | --- |
| All processes – delivery, production, packaging and certification of the final product – are checked by the inspection body, which assigns them a category based on quality. | |

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All processes – delivery, production, packaging and certification of the final product – are checked by the inspection body, which assigns them a category based on quality.

Grounds for the change:

The last paragraph has been removed from the description of the processes that take place in the canning plant, in the section on the method of production.

This paragraph has been deleted because, under the current certification system, the operator is responsible for ensuring the quality of the protected product when it is marketed. The inspection activities carried out by the inspection body are detailed in point 5.4 of the product specification.

5.6.   F) Link with the area

5.6.1. a) Historical:

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| --- | --- |
| Regional Decree 152/86 of 6 June 1986 of the Ministry of Agriculture, Livestock and Forestry of the Government of Navarre granted provisional approval for the Designation of Origin ‘Pimiento del Piquillo de Lodosa’. | Regional Decree 152/86 of 6 June 1986 of the Ministry of Agriculture, Livestock and Forestry of the Government of Navarre granted provisional approval for the Designation of Origin ‘Pimiento del Piquillo de Lodosa’. Subsequently, a Regional Order of 16 February 1987 granted final approval to the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board. |

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Regional Decree 152/86 of 6 June 1986 of the Ministry of Agriculture, Livestock and Forestry of the Government of Navarre granted provisional approval for the Designation of Origin ‘Pimiento del Piquillo de Lodosa’.

Regional Decree 152/86 of 6 June 1986 of the Ministry of Agriculture, Livestock and Forestry of the Government of Navarre granted provisional approval for the Designation of Origin ‘Pimiento del Piquillo de Lodosa’. Subsequently, a Regional Order of 16 February 1987 granted final approval to the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board.

Grounds for the change:

A paragraph has been added to clarify the third paragraph of part a), ‘Historical’, of the section on the link with the area.

The references to the historical link now include a reference to the Regional Order of 16 February 1987, which granted final approval at national level to the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board.

5.6.2. b) Natural:

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| --- | --- |
| Growing practices:






  — | Planting distances:
  The seeds are sown in seedbeds during the first week of March, and the plants are transplanted to the soil in the last week of May.
  Planting is done using bare root, and the planting density is usually 0,90 m between rows and 0,30 m between plants, giving a density of 37 000 plants/ha. |

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Growing practices:

—

Planting distances:

The seeds are sown in seedbeds during the first week of March, and the plants are transplanted to the soil in the last week of May.

Planting is done using bare root, and the planting density is usually 0,90 m between rows and 0,30 m between plants, giving a density of 37 000 plants/ha.

| — | Maintenance:
  When the plant takes root, the land is cleared of weeds, and later the earth is moved from the ridge to leave the plant at the highest part of the ridge. The land is dug over and a top dressing containing a low dose of nitrogen is applied, along with light irrigation, every 10-12 days. |
| --- | --- |

—

Maintenance:

When the plant takes root, the land is cleared of weeds, and later the earth is moved from the ridge to leave the plant at the highest part of the ridge. The land is dug over and a top dressing containing a low dose of nitrogen is applied, along with light irrigation, every 10-12 days.

| — | Harvesting:
  The fruits are harvested directly from the plant when they have reached a sufficient level of ripeness, every 10 or 15 days.
  This usually begins in the second half of September and lasts until the middle or end of November. |
| --- | --- |

—

Harvesting:

The fruits are harvested directly from the plant when they have reached a sufficient level of ripeness, every 10 or 15 days.

This usually begins in the second half of September and lasts until the middle or end of November.

There is a considerable change in temperature between day and night, which has a significant effect on the ripening of the pepper and on its final quality.

Grounds for the change:

The description of the growing practices has been deleted from the section on the link with the area and moved to the section on the production method.

The description of the growing method has been included in section E, which describes the production method, as it is considered a determining factor in the production of ‘Pimiento del Piquillo de Lodosa’.

The stark contrast between daytime and night-time temperatures is highlighted as one climate factor to be taken into account. This contrast is what causes the pepper to begin ripening, which affects the final quality.

5.6.3.

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| --- | --- |
| | C)   Human
  The growing practices and production processes described in section E constitute another factor that affects the specificity and quality of the product.
  Thanks to the traditional expertise of the local growers, built up over several generations, the peppers are planted, tended and harvested with great care, and at the optimum time for each task. The fruits are harvested by hand, directly from the plant, at the optimum ripeness every 10-15 days, all of which has an impact on the quality of the final product.
  With regard to the production process, it is important to highlight the roasting process, which is done over an open flame, and which gives the product its characteristic flavour. It is also important to note the meticulous nature with which peeling, coring and seed removal are performed, with the fruits being cleaned one by one, without being immersed in water or chemical solutions. |

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C)   Human

The growing practices and production processes described in section E constitute another factor that affects the specificity and quality of the product.

Thanks to the traditional expertise of the local growers, built up over several generations, the peppers are planted, tended and harvested with great care, and at the optimum time for each task. The fruits are harvested by hand, directly from the plant, at the optimum ripeness every 10-15 days, all of which has an impact on the quality of the final product.

With regard to the production process, it is important to highlight the roasting process, which is done over an open flame, and which gives the product its characteristic flavour. It is also important to note the meticulous nature with which peeling, coring and seed removal are performed, with the fruits being cleaned one by one, without being immersed in water or chemical solutions.

Grounds for the change:

The human factor has been included in order to further strengthen this section by describing the human factors specific to the geographical environment which help determine the specificity of the product, i.e. the growing practices, the process of flame-roasting the peppers and the peeling process without using water or chemical solutions, which allow the flavour to be preserved.

5.7.   G) Inspection body

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| --- | --- |
| The inspection body for the Protected Designation of Origin is the Regulatory Board, which is a professional body representing producers and processors.
  It comprises:
  a president,
  a vice-president,
  three members representing the growing sector,
  three members representing the processing sector,
  one member from the Regional Ministry of Agriculture,
  one member from the Regional Ministry of Tourism, Trade and Industry,
  two technical members with special knowledge of growing, processing and/or marketing ‘piquillo’ peppers.
  Board members are elected every four years from those listed in the corresponding registers of the growing and processing sectors respectively.
  Scope of responsibility:
  Territory: in the production area.
  Products: those protected at any stage by the designation.
  Persons: natural or legal persons entered in the various registers.
  Duties:
  Drawing up and checking the various registers.
  Providing guidelines for, overseeing and monitoring the production, processing and quality of the protected peppers. Inspection and monitoring are carried out by inspectors authorised by the relevant authorities, acting impartially towards producers and processors.
  Certifying the product.
  Promoting and defending the Designation of Origin.
  Deciding on disciplinary proceedings for failure to comply with the Regulation.
  Acting with full legal responsibility and capacity to enter into legal obligations and appear at trial, taking action befitting its role of representing and defending the general interests of the Designation of Origin. | Inspection of the Protected Designation of Origin ‘Pimiento del Piquillo de Lodosa’ is the responsibility of:





  NAVARRE INSTITUTE OF AGRI-FOOD TECHNOLOGIES AND INFRASTRUCTURE, S.A. (INTIA) |
| Avenida Serapio Huici, 22, Edificio Peritos, 31610 Villava, Navarre |
| T: +34 948013040 – F: +34 948013041 |

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The inspection body for the Protected Designation of Origin is the Regulatory Board, which is a professional body representing producers and processors.

It comprises:

a president,

a vice-president,

three members representing the growing sector,

three members representing the processing sector,

one member from the Regional Ministry of Agriculture,

one member from the Regional Ministry of Tourism, Trade and Industry,

two technical members with special knowledge of growing, processing and/or marketing ‘piquillo’ peppers.

Board members are elected every four years from those listed in the corresponding registers of the growing and processing sectors respectively.

Scope of responsibility:

Territory: in the production area.

Products: those protected at any stage by the designation.

Persons: natural or legal persons entered in the various registers.

Duties:

Drawing up and checking the various registers.

Providing guidelines for, overseeing and monitoring the production, processing and quality of the protected peppers. Inspection and monitoring are carried out by inspectors authorised by the relevant authorities, acting impartially towards producers and processors.

Certifying the product.

Promoting and defending the Designation of Origin.

Deciding on disciplinary proceedings for failure to comply with the Regulation.

Acting with full legal responsibility and capacity to enter into legal obligations and appear at trial, taking action befitting its role of representing and defending the general interests of the Designation of Origin.

Inspection of the Protected Designation of Origin ‘Pimiento del Piquillo de Lodosa’ is the responsibility of:

NAVARRE INSTITUTE OF AGRI-FOOD TECHNOLOGIES AND INFRASTRUCTURE, S.A. (INTIA)

Avenida Serapio Huici, 22, Edificio Peritos, 31610 Villava, Navarre

T: +34 948013040 – F: +34 948013041

intiasa@intiasa.es

http://www.intiasa.es/

This inspection body, which acts as the certification body for the product, is accredited by the National Accreditation Body (ENAC) in respect of compliance with standard UNE-EN ISO/IEC 17065:2012.

Grounds for the change:

The section ‘Inspection Body’ has been amended to bring it into line with current rules.

The content of the section on the inspection system in the previous version of the specification was not relevant in this context, containing a description of the structure, powers and duties of the management body for this PDO as set out in national legislation. This text has been deleted and replaced with information on the inspection body, which verifies compliance with the product specification in accordance with Article 37(1)(b) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs.

5.8.   H) Labelling

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| --- | --- |
| The commercial labels of each registered operator must be approved by the Regulatory Board.
  Labels must bear the following wording: Denominación de Origen ‘Pimiento del Piquillo de Lodosa’.
  Any type of container in which the protected preserved peppers are released for consumption must bear a numbered secondary guarantee label, issued by the Regulatory Board, which is affixed in the registered processing plant, always in such a way that it cannot be reused.
  A copy of the secondary label and logo has been attached. | The commercial label of each processing business must bear the words ‘Pimiento del Piquillo de Lodosa’, as well as the PDO’s official logo shown below:



  In addition, the container for the protected product must bear a secondary guarantee label, each with its own serial number, which is affixed in the registered processing plant, always in such a way that it cannot be reused. The secondary labels are supplied and checked by the Regulatory Board (the PDO management body) and made available, in a non-discriminatory way, to all operators that request them and meet the terms of the product specification. An example of the secondary label is shown below:



  The form of presentation of the protected product (preserved or fresh roasted) must be indicated on the labelling. |

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The commercial labels of each registered operator must be approved by the Regulatory Board.

Labels must bear the following wording: Denominación de Origen ‘Pimiento del Piquillo de Lodosa’.

Any type of container in which the protected preserved peppers are released for consumption must bear a numbered secondary guarantee label, issued by the Regulatory Board, which is affixed in the registered processing plant, always in such a way that it cannot be reused.

A copy of the secondary label and logo has been attached.

The commercial label of each processing business must bear the words ‘Pimiento del Piquillo de Lodosa’, as well as the PDO’s official logo shown below:

Image 1

In addition, the container for the protected product must bear a secondary guarantee label, each with its own serial number, which is affixed in the registered processing plant, always in such a way that it cannot be reused. The secondary labels are supplied and checked by the Regulatory Board (the PDO management body) and made available, in a non-discriminatory way, to all operators that request them and meet the terms of the product specification. An example of the secondary label is shown below:

Image 2

The form of presentation of the protected product (preserved or fresh roasted) must be indicated on the labelling.

Grounds for the change:

The section on labelling has been amended to include images of the secondary label and the logo.

The elements that identify ‘Pimiento del Piquillo de Lodosa’ have not changed but the wording has been amended to explain them more clearly (the PDO’s official logo and the secondary labels which guarantee the product’s authenticity).

5.9.   I) Applicable national legislation

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| --- | --- |
| — | Vine, Wine and Alcohol Statute (Act 25/1970 of 2 December 1970). |

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—

Vine, Wine and Alcohol Statute (Act 25/1970 of 2 December 1970).

| — | Decree 835/1972 of 23 March 1972 approving the implementing regulations for Law 25/1970. |
| --- | --- |

—

Decree 835/1972 of 23 March 1972 approving the implementing regulations for Law 25/1970.

| — | Regional Decree 152/86 of 6 June 1986 granting provisional approval of the Designation of Origin ‘Pimiento del Piquillo de Lodosa’. |
| --- | --- |

—

Regional Decree 152/86 of 6 June 1986 granting provisional approval of the Designation of Origin ‘Pimiento del Piquillo de Lodosa’.

| — | Regional Order of 16 February 1987 of the Ministry of Agriculture, Livestock and Forestry of the Government of Navarre approving the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board. |
| --- | --- |

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Regional Order of 16 February 1987 of the Ministry of Agriculture, Livestock and Forestry of the Government of Navarre approving the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board.

| — | Order of 8 May 1987 of the Ministry of Agriculture, Fisheries and Food ratifying the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board. |
| --- | --- |

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Order of 8 May 1987 of the Ministry of Agriculture, Fisheries and Food ratifying the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board.

| — | Regional Order of 25 May 1992 of the Minister of Agriculture, Livestock and Forestry of Navarre amending the text of Article 4C.3 of the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board. |
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Regional Order of 25 May 1992 of the Minister of Agriculture, Livestock and Forestry of Navarre amending the text of Article 4C.3 of the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board.

| — | Order of the Prime Minister’s Office of 21 November 1984 approving the quality standards for preserved vegetables. |
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Order of the Prime Minister’s Office of 21 November 1984 approving the quality standards for preserved vegetables.

Grounds for the change:

The final paragraph of the specification, relating to national legal requirements, has been amended.

Despite the fact that this section is no longer obligatory under Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012 on quality schemes for agricultural products and foodstuffs, it has been kept in order to retain the reference to the Order of the Prime Minister’s Office of 21 November 1984 approving the quality standards for preserved vegetables, as it is a specific legal text which is applicable to preserved ‘Pimiento del Piquillo de Lodosa’.

The references to other Regional and Ministerial Orders approving and amending the Regulation governing the Designation of Origin ‘Pimiento del Piquillo de Lodosa’ and its Regulatory Board have been deleted.

SINGLE DOCUMENT

‘PIMIENTO DEL PIQUILLO DE LODOSA’

EU No: PDO-ES-0080-AM01 – 20.10.2017

PDO (X) PGI ()

1.   Name(s)

‘Pimiento del Piquillo de Lodosa’

2.   Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

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

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

Fruit of the species Capsicum annuum L., of the ‘piquillo’ variety, intended for human consumption.

‘Pimiento del Piquillo de Lodosa’ is a red pepper which, regardless of how it is ultimately marketed, undergoes the following processes in plants in the defined area: roasted, peeled without coming into contact with water or chemical substances and packaged without the addition of brine. The processed pepper maintains the distinctive characteristics of the variety: small and red, with a sweet taste and thin flesh.

‘Pimiento del Piquillo de Lodosa’ covered by the PDO must be peppers of the ‘Extra’ and ‘Class I’ commercial categories.

Peppers covered by the PDO may be presented either whole or in strips or pieces, and must meet the following requirements:

| Whole peppers |
| --- |
| | ‘Extra’ category | ‘Class I’ category |
| Total defects (*1) | <= 10 % | <= 20 % |
| Number of seeds per fruit | <= 20 | <= 40 |
| Firm consistency | >= 90 % | >= 80 % |
| Presence of pieces | none | none |
| Peppers in strips or pieces |
| | Strips | Pieces |
| Total defects (*1) | <= 20 % | <= 20 % |
| Number of seeds per 100 g | <= 40 | <= 60 |
| Presence of pieces | <= 10 % | ————————- |

Whole peppers

‘Extra’ category

‘Class I’ category

Total defects (*1)

<= 10 %

<= 20 %

Number of seeds per fruit

<= 20

<= 40

Firm consistency

>= 90 %

>= 80 %

Presence of pieces

none

none

Peppers in strips or pieces

Strips

Pieces

Total defects (*1)

<= 20 %

<= 20 %

Number of seeds per 100 g

<= 40

<= 60

Presence of pieces

<= 10 %

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

The raw material for ‘Pimiento del Piquillo de Lodosa’ is the fruit of the species Capsicum annuum L., of the ‘piquillo’ variety, grown in the defined geographical area only.

When fresh, peppers of the ‘piquillo’ variety intended for the production of ‘Pimiento del Piquillo de Lodosa’ have the following characteristics:

| — | Colour: bright red. |
| --- | --- |

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Colour: bright red.

| — | Taste: sweet. |
| --- | --- |

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Taste: sweet.

| — | Length: short, generally no longer than 10 cm. |
| --- | --- |

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Length: short, generally no longer than 10 cm.

| — | Diameter: 4-5 cm on average. |
| --- | --- |

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Diameter: 4-5 cm on average.

| — | Shape: triangular, pointed tip. |
| --- | --- |

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Shape: triangular, pointed tip.

| — | Average weight of fruit: between 35 g and 50 g. |
| --- | --- |

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Average weight of fruit: between 35 g and 50 g.

| — | Thickness of flesh: thin, approximately 0,3 cm. |
| --- | --- |

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Thickness of flesh: thin, approximately 0,3 cm.

| — | Number of lobes: 2-3. |
| --- | --- |

—

Number of lobes: 2-3.

| — | Fruit orientation: hanging. |
| --- | --- |

—

Fruit orientation: hanging.

Peppers of this variety which are to be used to make the product covered by the PDO must also have the following quality characteristics:

| — | Sound. Fruit affected by rotting or deterioration such as to make it unfit for consumption is excluded. |
| --- | --- |

—

Sound. Fruit affected by rotting or deterioration such as to make it unfit for consumption is excluded.

| — | Fresh and intact. Intact fruits are those which retain their original form. |
| --- | --- |

—

Fresh and intact. Intact fruits are those which retain their original form.

| — | Clean. Practically free of foreign matter. |
| --- | --- |

—

Clean. Practically free of foreign matter.

| — | Mature. |
| --- | --- |

—

Mature.

| — | Free of damage, splits, burns and foreign smells and/or tastes. |
| --- | --- |

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Free of damage, splits, burns and foreign smells and/or tastes.

The fruit must also be sufficiently developed and ripe enough to withstand handling and transportation and to be suitable for processing.

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

All production and processing steps must take place in the defined geographical area.

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

The content of the containers must be homogeneous, and must only contain peppers from the production area, of the authorised variety, and of a quality and size corresponding to the same commercial category.

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

The commercial label must bear the words ‘Pimiento del Piquillo de Lodosa’, as well as the PDO’s official logo shown below:

Image 3

The packaging must also bear a secondary guarantee label, each with its own serial number, which is affixed in the corresponding processing plant, always in such a way that it cannot be reused. The secondary labels are supplied and checked by the Regulatory Board (the PDO management body) and made available, in a non-discriminatory way, to all operators that request them and meet the terms of the product specification. An example of the secondary label is shown below:

Image 4

The form of presentation of the protected product (preserved or fresh roasted) must be indicated on the labelling.

4.   Concise definition of the geographical area

The production area comprises the land located in eight municipalities in Navarre’s ‘Ribera Baja’, on the banks of the rivers Ebro and Ega.

The municipalities that make up this area are: Andosilla, Azagra, Cárcar, Lerín, Lodosa, Mendavia, San Adrián and Sartaguda, all located in the province of Navarre.

The processing area is the same as the production area.

5.   Link with the geographical area

5.1.   Specificity of the product

| — | ‘Pimiento del Piquillo de Lodosa’ is made from peppers of the ‘piquillo’ variety grown in the defined area and harvested when ripe, i.e. when they turn red. Once the peppers arrive at the processing plants in the defined area, they undergo the traditional production process, in which they are flame-roasted, peeled without coming into contact with water or chemical solutions, and packaged without the addition of brine. This allows them to retain their characteristic flavour. |
| --- | --- |

—

‘Pimiento del Piquillo de Lodosa’ is made from peppers of the ‘piquillo’ variety grown in the defined area and harvested when ripe, i.e. when they turn red. Once the peppers arrive at the processing plants in the defined area, they undergo the traditional production process, in which they are flame-roasted, peeled without coming into contact with water or chemical solutions, and packaged without the addition of brine. This allows them to retain their characteristic flavour.

| — | This production process was the traditional method of preserving the ‘piquillo’ peppers harvested in family vegetable gardens. The peppers were originally grown for private consumption, but over time they began to be marketed to neighbouring regions. On 6 June 1986, the Ministry of Agriculture, Livestock and Forestry of the Government of Navarre issued Regional Decree 152/86 granting recognition to ‘Pimiento del Piquillo de Lodosa’. |
| --- | --- |

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This production process was the traditional method of preserving the ‘piquillo’ peppers harvested in family vegetable gardens. The peppers were originally grown for private consumption, but over time they began to be marketed to neighbouring regions. On 6 June 1986, the Ministry of Agriculture, Livestock and Forestry of the Government of Navarre issued Regional Decree 152/86 granting recognition to ‘Pimiento del Piquillo de Lodosa’.

5.2.   Specificity of the geographical area

With regard to natural factors present in the geographical area, which is known as the southern bank or ‘Ribera Baja’, it is important to mention the relief. It is crossed by the river Ebro, forming a plateau of terraced plains, which drop from an altitude of approximately 500 m to 250 m. As well as the Ebro, its tributaries, the Ega, Arga and Aragón, also cross the Ribera. Their watercourses make wide meanders through broad, fertile plains. It is on these plains that most of the peppers are grown.

The way in which the peppers are grown and harvested once fully ripe and the processing methods used are typical of the defined area and give ‘Pimiento del Piquillo de Lodosa’ its distinctive characteristics.

5.3.   How the specific features of the geographical area influence the product

The characteristics of ‘Pimiento del Piquillo de Lodosa’ are determined by the geographical area in which it is produced. The eight municipalities covered are located on the terraced plains of the river Ebro and its tributaries. They have a semi-arid climate, with low rainfall and significant fluctuations in temperature between day and night. These climate conditions result in a high-quality crop of ‘piquillo’ peppers.

| — | The ‘piquillo’ variety has been grown by farmers in the defined area for a long time. The methods used to grow the pepper and harvest them once fully ripe are the result of a tradition built up over several generations. |
| --- | --- |

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The ‘piquillo’ variety has been grown by farmers in the defined area for a long time. The methods used to grow the pepper and harvest them once fully ripe are the result of a tradition built up over several generations.

| — | The production method for ‘Pimiento del Piquillo de Lodosa’, in which it is flame-roasted, peeled without coming into contact with water or chemical solutions and packaged without the addition of brine, is traditional in the defined area. |
| --- | --- |

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The production method for ‘Pimiento del Piquillo de Lodosa’, in which it is flame-roasted, peeled without coming into contact with water or chemical solutions and packaged without the addition of brine, is traditional in the defined area.

| — | The production of preserved ‘Pimiento del Piquillo de Lodosa’ was mentioned as early as 1893, on page 386 of ‘El Practicón: Tratado completo de cocina’ [A complete treatise on cookery]. The Regulation of the ‘Pimiento del Piquillo de Lodosa’ Regulatory Board was published in 1986. |
| --- | --- |

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The production of preserved ‘Pimiento del Piquillo de Lodosa’ was mentioned as early as 1893, on page 386 of ‘El Practicón: Tratado completo de cocina’ [A complete treatise on cookery]. The Regulation of the ‘Pimiento del Piquillo de Lodosa’ Regulatory Board was published in 1986.

Reference to publication of the product specification

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

https://goo.gl/mEXdHP

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

(*1)  i.e. pieces that are dried out, no longer whole (for those to be presented as such), open or split.

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