# C_2020447EN.01002101.xml

| 23.12.2020 | EN | Official Journal of the European Union | C 447/21 |
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23.12.2020

EN

Official Journal of the European Union

C 447/21

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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 447/10)

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

‘Budaörsi őszibarack’

EU No: PGI-HU-02417 – 12 April 2018

PDO ( ) PGI (X)

1.   Name(s)

‘Budaörsi őszibarack’

2.   Member State or Third Country

Hungary

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6 Fruit, vegetables and cereals, fresh or processed

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

The name ‘Budaörsi őszibarack’ (Prunus persica (L.) Batsch) may be used for peaches for fresh consumption of the local varieties Schafnose and Budaörsi Vérbélű, as well as the Champion, Cresthaven, Elberta, Mariska, Redhaven, Remény, Royal, Royal Time, Summer, Sunbeam, Suncrest varieties, and all other varieties grown in the geographical area that meet the quality characteristics below.

The fruit of ‘Budaörsi őszibarack’ must have a diameter of at least 60 mm and a weight of at least 110 g. The peaches are characterised by an anthocyanic (red) colour covering more than 20 % of the fruit, total soluble solids exceeding 9,9 % and total acidity of at least 0,38 %.

The specific organoleptic characteristics of ‘Budaörsi őszibarack’ are: intense fragrance, flavoursome taste with a rich aroma and a full sweet flavour with lively citric acidity; and fruit flesh with a juicy consistency.

The flesh of ‘Budaörsi őszibarack’ is ripe to the touch, not too hard, but is still suitable for transport.

The flesh of ‘Budaörsi őszibarack’ may be white or yellow or red.

The varieties of ‘Budaörsi őszibarack’ with white or greenish white to cream-coloured flesh are Champion, Ford, Mariska, Remény, Schafnose and Shipley.

The varieties of ‘Budaörsi őszibarack’ with yellow or yellow to orange-coloured flesh are Cresthaven, Elberta, Redhaven, Royal Time, Sunbeam and Suncrest.

The flesh of the local variety Vérbelű is red.

The fruit may be freestone (the flesh of the fruit detaches easily from the stone) or clingstone (the flesh of the fruit cannot be fully detached from the stone). ‘Budaörsi őszibarack’ has a downy skin.

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

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

‘Budaörsi őszibarack’ is grown and harvested exclusively in the geographical area defined in point 4.

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

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

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4.   Concise definition of the geographical area

‘Budaörsi őszibarack’ is produced in the south-western areas of Budapest and within the administrative boundaries of the following localities to the south-west of Budapest:

Alcsútdoboz, Baracska, Biatorbágy, Budajenő, Budakeszi, Budaörs, the Budatétény, Kamaraerdő and Nagytétény areas of Budapest, Diósd, Ercsi, Érd, Etyek, Gyermely, Gyúró, Herceghalom, Kajászó, Mány, Martonvásár, Páty, Perbál, Pusztazámor, Ráckeresztúr, Sóskút, Szomor, Telki, Tinnye, Tordas, Tök, Törökbálint, Vál and Zsámbék.

5.   Link with the geographical area

The link between ‘Budaörsi őszibarack’ and the geographical area is based on the quality of the peaches.

The production area of ‘Budaörsi őszibarack’ is located on rolling hills, or on the southern slopes of the Buda Hills in the case of the localities further north. The altitude is between 250 and 500 m.

The soil in the area developed on solid rock containing carbonated lime. The thin topsoil layer above the rock is rich in organic matter (5-10 %, or even more) and in microelements.

The production area of ‘Budaörsi őszibarack’ occupies a moderately warm and moderately dry climatic area. The number of hours of sunshine is high, with 800 hours in the summer period. The average annual temperature is between 9.7 and 10.6 degrees Celsius.

It has a lower annual average temperature than other agricultural regions, and the daytime to night-time fluctuation in temperature is also greater.

Annual precipitation is at least 650 mm, half of which falls in the summer ripening period.

The high number of sunshine hours, the south-facing slopes, night-time cooling and daily temperature fluctuation have a positive effect on the development of the rich aromas and on the colour of ‘Budaörsi őszibarack’ (anthocyanic colour covering more than 20 % of the fruit).

Rich in organic matter and in microelements, the topsoil helps to form secondary metabolites. This produces the richly aromatic flavour (a full sweet taste with lively citric acidity), and the intense fragrance of ‘Budaörsi őszibarack’.

Half of the annual precipitation falls during the summer ripening period, and as a result the peach develops fruit flesh with a juicy consistency.

The peach produced in the defined geographical area owes its unique quality to human cultivation and know-how:

| 1. | The varieties of peach grown in the Budaörs region are the result of a tradition of breeding peaches that dates back to the end of the 19th century. |
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1.

The varieties of peach grown in the Budaörs region are the result of a tradition of breeding peaches that dates back to the end of the 19th century.

Until the end of the 19th century, peaches were generally grown only for domestic needs as a companion crop in vineyards. In response to the grape crop protection problems (the phylloxera plague) and economic difficulties that emerged at the end of the 19th century, the peach became increasingly important in the area.

Impoverished in the wake of the destruction wrought by the phylloxera plague at the end of the 19th century, vine growers were soon able to plant different varieties of peach saplings in the vineyards, obtained from nearby village tree nurseries. As a result, the peach production area grew and the quality of production improved, reviving the fruit production sector as a whole. In turn, the populace of the German-inhabited villages in the Buda area created a lucrative horticultural business from the plants scattered among the grapevines. Peach growers sold most of their produce in markets close to the capital city.

The shift from self-sufficiency to the production of goods also entailed a change of variety, as growers had to satisfy not only the need for quantity, but also consumer demand for intensely fragrant, aromatic, flavoursome and succulent fruit.

The peach growers of the production area were always keen to introduce new varieties, and were exceptionally successful in selecting and producing varieties from the Budaörs region. Today, they continue to offer a wide range of high-quality peach varieties.

The typical and non-conventional varieties of peach grown in the area are varieties introduced to the region and specially selected for the area by knowledgeable growers and breeders.

| 2. | Know-how continues to play a decisive role in the cultivation of ‘Budaörsi őszibarack’ to this day. The fruits on the trees are thinned by hand during ripening, and the degree of ripeness and the firmness of the flesh are determined by touch. The fruits are harvested by hand in the same way. |
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2.

Know-how continues to play a decisive role in the cultivation of ‘Budaörsi őszibarack’ to this day. The fruits on the trees are thinned by hand during ripening, and the degree of ripeness and the firmness of the flesh are determined by touch. The fruits are harvested by hand in the same way.

Reference to publication of the specification

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

http://gi.kormany.hu/foldrajzi-arujelzok

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

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