# C_2020197EN.01002201.xml

| 12.6.2020 | EN | Official Journal of the European Union | C 197/22 |
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12.6.2020

EN

Official Journal of the European Union

C 197/22

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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 197/08)

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

‘PEBRE BORD DE MALLORCA’/‘PIMENTON DE MALLORCA’

EU No: PDO-ES-02465 – 20.9.2019

PDO (X) PGI ( )

1.   Name(s)

‘Pebre bord de Mallorca’/‘Pimentón de Mallorca’

2.   Member State or third country

Spain

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.8. Other products listed in Annex I to the Treaty (spices etc.)

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

The protected designation of origin ‘Pebre bord de Mallorca’/‘Pimentón de Mallorca’, hereinafter ‘Pimentón de Mallorca’, denotes the ground dried peppers of the native tap de cortí variety of the species Capsicum Annuum L.

‘Pimentón de Mallorca’ has the following characteristics:

Organoleptic:

| — | sweet flavour, with a smooth feel in the mouth and no bitterness or pungency |
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sweet flavour, with a smooth feel in the mouth and no bitterness or pungency

| — | uniform orangey-red colour |
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uniform orangey-red colour

| — | aroma of medium intensity, refreshing, with red pepper distinctly perceptible and no charred or roasted smells |
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aroma of medium intensity, refreshing, with red pepper distinctly perceptible and no charred or roasted smells

| — | fine, smooth feel. |
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fine, smooth feel.

Physico-chemical:

| — | maximum particle size: 0,5 mm |
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maximum particle size: 0,5 mm

| — | extractable colour: minimum 100 ASTA |
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extractable colour: minimum 100 ASTA

| — | colour coordinate L* ≥40 |
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colour coordinate L* ≥40

| — | colour coordinate b* ≥38 |
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colour coordinate b* ≥38

| — | maximum moisture: 4,2 % |
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maximum moisture: 4,2 %

| — | fats: between 7 % and 12 % sss |
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fats: between 7 % and 12 % sss

| — | capsaicinoids ≤4 ppm. |
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capsaicinoids ≤4 ppm.

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

Only peppers of the native tap de cortí variety are used to make ‘Pimentón de Mallorca’.

The fresh peppers weigh between 17 g and 20 g and are 4 cm to 6 cm long. They are shaped like a triangular pyramid, with a pointed tip.

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

The peppers used to make ‘Pimentón de Mallorca’ must be grown, harvested and processed on the island of Mallorca. Thus the origin of the product is guaranteed and production is supervised.

Production and processing take place solely on the island of Mallorca and involve the following steps: selection of seed, planting and growing the peppers, drying, removing the stalks, grinding and sifting.

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

Packaging should be considered the final step in processing and is essential for ensuring the distinctive quality characteristics of ‘Pimentón de Mallorca’. It must be done as soon as possible after sifting and always in the same facilities where the peppers are ground and sifted.

Given the product’s specific characteristics, especially its high level of hygroscopicity, meaning that it readily takes up moisture from the air, which alters the texture and serves as a pro-oxidant, causing oxidation of the unsaturated fats, it is essential that the product be packaged as soon as it has been sifted.

This oxidative rancidification of the fats is directly linked to loss of carotenoids and loss of the product’s characteristic orangey-red colour. Oxidation of fats is the main cause of carotenoid loss, as the fats in the pimentón dissolve the carotenoids and stabilise them.

Furthermore, Mallorca is an island and is therefore separated from mainland Europe, so transport implies a long journey by sea. The quality of ‘Pimentón de Mallorca’ could thus be affected by humidity and other environmental factors, which could impair its taste, aroma and antioxidant capacity.

For these reasons, ‘Pimentón de Mallorca’ must be packaged in the production area, to ensure that its characteristics are preserved.

To ensure that it keeps as well as possible the pimentón is packaged as soon as it has been sifted.

The packaging used must be new, clean, airtight, made of material impervious to oxygen and water vapour, and hold a net weight of no more than 5 kg.

For the reasons given above, division into smaller quantities and repackaging is not permitted.

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

The labelling of every package of ‘Pimentón de Mallorca’ marketed under the protected designation of origin must include:

| — | the name (i.e. the protected designation of origin) |
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the name (i.e. the protected designation of origin)

| — | the words ‘Denominación de Origen Protegida’ [Protected Designation of Origin] |
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the words ‘Denominación de Origen Protegida’ [Protected Designation of Origin]

| — | a sequential alphanumeric code to facilitate traceability checks. |
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a sequential alphanumeric code to facilitate traceability checks.

4.   Concise definition of the geographical area

Production and processing take place on the island of Mallorca.

5.   Link with the geographical area

The link with the area is founded on the distinctive quality of ‘Pimentón de Mallorca’.

The distinctive quality of ‘Pimentón de Mallorca’ can be attributed to the exclusive use of the native tap de cortí pepper variety, to the local environment (the specific and distinctive geoclimatic conditions) and traditional cultivation practices, and to the specific (slow and gradual) drying technique and the distinctive processing method (involving removal of some of the seeds and all the stalk).

The selection of seed for the nursery, traditionally done on the basis of the producers’ experience, has produced a plant that is fully adapted to the environment, tap de cortí being the result of genetic selection of the best specimens, which has been and is still being done in the traditional way. The farmers’ and processors’ experience in seed selection has been acquired mainly by observing the peppers as they grow and ripen, and this has been passed down from one generation to the next.

Tap de cortí gives the ‘Pimentón de Mallorca’ its orangey-red colour, high carotenoid content and negligible capsaicin content, which is reflected in the absence of pungency. The orangey-red colour is a distinctive characteristic that enables ‘Pimentón de Mallorca’ to be easily identified by consumers. Regarding colorimetry, it has been shown that the colour is characterised by a greater luminosity (L*) and stronger yellow component (b*) than other types of pimentón. The characteristic colour of ‘Pimentón de Mallorca’ is due to the high carotenoid content and in particular the carotenoid profile, with a high lutein content. Carotene content correlates with colouring power and one of the characteristics of ‘Pimentón de Mallorca’ is its high colouring power. The absence of capsaicins (< 4 ppm) gives it another distinctive characteristic: an absence of pungency.

The island of Mallorca has distinctive geoclimatic characteristics that create the right conditions for growing tap de cortí peppers outdoors, without the need for greenhouses.

The weather conditions in Mallorca from April to October, the tap de cortí pepper growing season, meet the crop’s needs, as it requires plentiful sunshine, high temperatures and humidity. Thus the long hours of sunshine, daytime temperatures (22–28 °C) and night-time temperatures (16–18 °C) are perfect for growing tap de cortí peppers. Humidity levels during the production season (50 % and 70 %) are also right.

In addition, Mallorca has the right kind of soil for growing tap de cortí peppers, as it is chalky, has a moderate to strong consistency, with a large proportion of coarse matter, and the pH tends to be alkaline. It is very stony, which is good for water management, as the stones act as a cover and reduce evaporation. The soil is made up of horizontal strata between which there is an accumulation of fine clay, which is excellent for the development of the peppers’ root system (they have a taproot).

In 2016 the University of the Balearic Islands carried out a comparative study of the characteristics of tap de cortí grown in Mallorca and in various other places on the Iberian peninsula and found that the tap de cortí grown in Mallorca has a carotenoid content 60 % higher than that grown on the peninsula, and has a higher fat content, greater luminosity (L), is more yellow (b) and has a higher colouring capacity.

The peppers are harvested by hand and the growers know from experience when the time is right, on the basis of the fruit’s overripe appearance, through observation of the exocarp and mesocarp, which turn completely red, and the placenta, which turns reddish. Overripening increases the carotenoid content and gives tap de cortí peppers their characteristic colour.

Regarding processing, an important factor is that the peppers are dried naturally, which is possible thanks to Mallorca’s long hours of sunshine and the fact that the daytime and night-time temperature difference is moderate and does not affect the quality of the product. The characteristic colour of ‘Pimentón de Mallorca’ is due to this drying method.

The removal of the stalk and some of the seeds during processing increases the relative carotenoid content, as there are more carotenoids in the pepper’s flesh.

Drying and slow grinding at a low temperature prevents denaturation of the carotenoids and enables the colour and characteristics of the raw material – tap de cortí peppers – to be preserved.

Furthermore, the particle size (< 0,5 mm) is smaller than that of other types of pimentón and this has a positive effect on the technological characteristics and carotenoid bioavailability.

The characteristic fresh aroma of ‘Pimentón de Mallorca’ is a result of the distinctive processing method and two factors in particular. The first is the removal of the pepper stalks – the least aromatic part of the fruit – before grinding, and the second is the slow drying, which involves gradual reduction of moisture and ensures there are no charred or roasted smells.

Lastly, immediate packaging of the product when it has just been processed minimises the impact of ambient humidity and allows the distinctive characteristics to be preserved.

Because of its distinctive quality, ‘Pimentón de Mallorca’ has an excellent reputation, which is linked to the production area and evidenced by historical, culinary and consumer references and studies.

Publication reference of the specification

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

http://www.caib.es/sites/qualitatagroalimentaria/es/pimentan_de_mallorca/

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

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