# C_2018441EN.01002001.xml

| 7.12.2018 | EN | Official Journal of the European Union | C 441/20 |
| --- | --- | --- | --- |

7.12.2018

EN

Official Journal of the European Union

C 441/20

---

COMMISSION IMPLEMENTING DECISION

of 30 November 2018

on the publication in the Official Journal of the European Union of the application for approval of an amendment, which is not minor, to a product specification referred to in Article 53 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council for the name ‘Vitellone Bianco dell’Appennino Centrale’ (PGI)

(2018/C 441/08)

THE EUROPEAN COMMISSION,

Having regard to the Treaty on the Functioning of the European Union,

Having regard to 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 (1), and in particular Article 50(2)(a) in conjunction with Article 53(2) thereof,

Whereas:

| (1) | Italy has sent an application for approval of an amendment, which is not minor, to the product specification of ‘Vitellone Bianco dell’Appennino Centrale’ (PGI) in accordance with Article 49(4) of Regulation (EU) No 1151/2012. |
| --- | --- |

(1)

Italy has sent an application for approval of an amendment, which is not minor, to the product specification of ‘Vitellone Bianco dell’Appennino Centrale’ (PGI) in accordance with Article 49(4) of Regulation (EU) No 1151/2012.

| (2) | In accordance with Article 50 of Regulation (EU) No 1151/2012 the Commission has examined that application and concluded that it fulfils the conditions laid down in that Regulation. |
| --- | --- |

(2)

In accordance with Article 50 of Regulation (EU) No 1151/2012 the Commission has examined that application and concluded that it fulfils the conditions laid down in that Regulation.

| (3) | In order to allow for the submission of notices of opposition in accordance with Article 51 of Regulation (EU) No 1151/2012, the application for approval of an amendment, which is not minor, to the product specification, as referred to in the first subparagraph of Article 10(1) of Commission Implementing Regulation (EU) No 668/2014 (2), including the amended single document and the reference to the publication of the relevant product specification, for the registered name ‘Vitellone Bianco dell’Appennino Centrale’ (PGI) should be published in the Official Journal of the European Union, |
| --- | --- |

(3)

In order to allow for the submission of notices of opposition in accordance with Article 51 of Regulation (EU) No 1151/2012, the application for approval of an amendment, which is not minor, to the product specification, as referred to in the first subparagraph of Article 10(1) of Commission Implementing Regulation (EU) No 668/2014 (2), including the amended single document and the reference to the publication of the relevant product specification, for the registered name ‘Vitellone Bianco dell’Appennino Centrale’ (PGI) should be published in the Official Journal of the European Union,

HAS DECIDED AS FOLLOWS:

Sole Article

The application for approval of an amendment, which is not minor, to the product specification, referred to in the first subparagraph of Article 10(1) of Implementing Regulation (EU) No 668/2014, including the amended single document and the reference to the publication of the relevant product specification, for the registered name ‘Vitellone Bianco dell’Appennino Centrale’ (PGI) is contained in the Annex to this Decision.

In accordance with Article 51 of Regulation (EU) No 1151/2012, the publication of this Decision shall confer the right to oppose to the amendment referred to in the first paragraph of this Article within three months from the date of publication of this Decision in the Official Journal of the European Union.

Done at Brussels, 30 November 2018.

For the Commission

Phil HOGAN

Member of the Commission

---

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

1

(2)  Commission Implementing Regulation (EU) No 668/2014 of 13 June 2014 laying down rules for the application of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs (OJ L 179, 19.6.2014, p. 36).

2

---

ANNEX

APPLICATION FOR THE APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

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

‘Vitellone bianco dell'Appennino centrale’

EU No: PGI-IT-1552-AM02 – 26.9.2017

PDO ( ) PGI ( X )

1.   Applicant group and legitimate interest

| Consorzio di Tutela ‘Vitellone Bianco dell'Appennino Centrale’[The Association for the Protection of ‘Vitellone Bianco dell'Appennino Centrale’] |
| --- |
| Via delle Fascine, 4 |
| 06132 San Martino in Campo |
| Perugia (PG) |
| ITALIA |
| info@vitellonebianco.it |

Consorzio di Tutela ‘Vitellone Bianco dell'Appennino Centrale’[The Association for the Protection of ‘Vitellone Bianco dell'Appennino Centrale’]

Via delle Fascine, 4

06132 San Martino in Campo

Perugia (PG)

ITALIA

info@vitellonebianco.it

The Consorzio di Tutela ‘Vitellone Bianco dell'Appennino Centrale’ is authorised to submit an amendment application under Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member State or Third Country

Italy

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

| — | ☐ | Product name |
| --- | --- | --- |
| — | ☒ | Product description |
| — | ☐ | Geographical area |
| — | ☐ | Proof of origin |
| — | ☒ | Production method |
| — | ☐ | Link |
| — | ☒ | Labelling |
| — | ☒ | Other: inspection form, packaging, updating of references to legislation. |

—

☐

Product name

—

☒

Product description

—

☐

Geographical area

—

☐

Proof of origin

—

☒

Production method

—

☐

Link

—

☒

Labelling

—

☒

Other: inspection form, packaging, updating of references to legislation.

4.   Type of amendment(s)

| — | ☒ | Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |
| --- | --- | --- |
| — | ☐ | Amendment to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012. |

—

☒

Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

—

☐

Amendment to the product specification of a 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)

Product description

Article 5.4 of the specification and point 3.2 of the single document

| 1. | The references to ‘shrinkage when cooked’ (which had to be under 35 %) and to the product's ‘hardness (cooked)’ (less than 2,5 kg per cm2) have been removed.
  This amendment is needed because laboratory testing would be required to check compliance with these parameters, requiring a minimum amount of time, and fresh beef — certain cuts in particular — has a very short shelf-life.
  The carcasses have to be ready for removal from the slaughterhouse within at most two days of slaughter, not least because slaughterhouse cold stores are designed for keeping carcasses cool, and not for preserving and ageing the beef.
  The results of the tests needed to check compliance with the above requirements currently take seven days or even longer to come back. This leads to serious commercial and certification problems, as the product has to be dispatched for carving into cuts no later than 48 hours after slaughter, so within a time limit that is not compatible with that required to carry out the tests. The other option would be to no longer market the product as PGI, which would result in significant economic losses. |
| --- | --- |

1.

This amendment is needed because laboratory testing would be required to check compliance with these parameters, requiring a minimum amount of time, and fresh beef — certain cuts in particular — has a very short shelf-life.

The carcasses have to be ready for removal from the slaughterhouse within at most two days of slaughter, not least because slaughterhouse cold stores are designed for keeping carcasses cool, and not for preserving and ageing the beef.

The results of the tests needed to check compliance with the above requirements currently take seven days or even longer to come back. This leads to serious commercial and certification problems, as the product has to be dispatched for carving into cuts no later than 48 hours after slaughter, so within a time limit that is not compatible with that required to carry out the tests. The other option would be to no longer market the product as PGI, which would result in significant economic losses.

Production method

Article 4.1 of the specification

| 2. | The following passage:
  ‘From birth to weaning, the use of the following husbandry systems is allowed: grazing, loose housing and tethered housing.
  From weaning to slaughter, the cattle must be kept in loose or tethered housing.’
  is amended as follows:
  ‘From birth to weaning, the use of the following husbandry systems is allowed: grazing, loose housing and loose housing with pasture access.
  From weaning to slaughter, the cattle must be kept in loose housing, tethered housing or loose housing with pasture access.’
  In accordance with Council Directive 2008/119/EC of 18 December 2008 laying down minimum standards for the protection of calves, ‘tethered housing’ has been removed from the housing options used from birth to weaning.
  ‘Loose housing with pasture access’ is now listed as a housing option for the entire rearing period (from birth to slaughter) in order to better specify what was hitherto included within the broad term ‘loose housing’.
  ‘Loose housing with pasture access’ allows cattle to be housed in a housing set-up in which they are free to roam within a given area, with physical barriers in place to prevent them from wandering astray. |
| --- | --- |

2.

‘From birth to weaning, the use of the following husbandry systems is allowed: grazing, loose housing and tethered housing.

From weaning to slaughter, the cattle must be kept in loose or tethered housing.’

is amended as follows:

‘From birth to weaning, the use of the following husbandry systems is allowed: grazing, loose housing and loose housing with pasture access.

From weaning to slaughter, the cattle must be kept in loose housing, tethered housing or loose housing with pasture access.’

In accordance with Council Directive 2008/119/EC of 18 December 2008 laying down minimum standards for the protection of calves, ‘tethered housing’ has been removed from the housing options used from birth to weaning.

‘Loose housing with pasture access’ is now listed as a housing option for the entire rearing period (from birth to slaughter) in order to better specify what was hitherto included within the broad term ‘loose housing’.

‘Loose housing with pasture access’ allows cattle to be housed in a housing set-up in which they are free to roam within a given area, with physical barriers in place to prevent them from wandering astray.

Article 4.1 of the specification and point 3.3 of the single document

| 3. | The paragraph:
  ‘After that, their staple diet consists of fresh and/or preserved forage from natural or artificial meadows or from green crops that are typical of the defined geographical area. In addition, the use of simple or complex feed concentrates and the addition of mineral and vitamin supplements are permitted.’
  is replaced by:
  ‘After that, their staple diet consists of fresh and/or preserved forage from natural or artificial meadows or from green crops that are typical of the defined geographical area. In addition, the use of feed concentrates (straight or compounds) and nutritional supplements is also permitted.’
  The reference to ‘mineral and vitamin supplements’ has been replaced by a reference to ‘food supplements’, extending the range of supplements that can be administered to cattle to include nutrients other than vitamins and minerals. |
| --- | --- |

3.

‘After that, their staple diet consists of fresh and/or preserved forage from natural or artificial meadows or from green crops that are typical of the defined geographical area. In addition, the use of simple or complex feed concentrates and the addition of mineral and vitamin supplements are permitted.’

is replaced by:

‘After that, their staple diet consists of fresh and/or preserved forage from natural or artificial meadows or from green crops that are typical of the defined geographical area. In addition, the use of feed concentrates (straight or compounds) and nutritional supplements is also permitted.’

The reference to ‘mineral and vitamin supplements’ has been replaced by a reference to ‘food supplements’, extending the range of supplements that can be administered to cattle to include nutrients other than vitamins and minerals.

Article 4.2 of the specification and point 3.3 of the single document

| 4. | The paragraph:
  ‘In the four months prior to slaughter the livestock may not be fed silage.
  The livestock may not be fed the following industrial by-products:






  — | Fresh beet pulp; |
| --- | --- | --- |

4.

‘In the four months prior to slaughter the livestock may not be fed silage.

The livestock may not be fed the following industrial by-products:

—

Fresh beet pulp;

| — | Milled olive leaves and twigs; |
| --- | --- |

—

Milled olive leaves and twigs;

| — | Fresh or dried olive leaves; |
| --- | --- |

—

Fresh or dried olive leaves;

| — | Orange pulp; |
| --- | --- |

—

Orange pulp;

| — | Dried citrus pulp; |
| --- | --- |

—

Dried citrus pulp;

| — | Dried orange flesh; |
| --- | --- |

—

Dried orange flesh;

| — | Olive cake; |
| --- | --- |

—

Olive cake;

| — | Olive skins; |
| --- | --- |

—

Olive skins;

| — | Tomato skins and seeds; |
| --- | --- |

—

Tomato skins and seeds;

| — | Distillers' residues; |
| --- | --- |

—

Distillers' residues;

| — | Malt culms; |
| --- | --- |

—

Malt culms;

| — | Brewers' grains; |
| --- | --- |

—

Brewers' grains;

| — | Wet or dried brewers' grains; |
| --- | --- |

—

Wet or dried brewers' grains;

| — | Wet or dried distillery by-products; |
| --- | --- |

—

Wet or dried distillery by-products;

| — | Coarse bran or middlings; |
| --- | --- |

—

Coarse bran or middlings;

| — | Meat meal; |
| --- | --- |

—

Meat meal;

| — | Greaves; |
| --- | --- |

—

Greaves;

| — | Fish meal; |
| --- | --- |

—

Fish meal;

| — | Blood; |
| --- | --- |

—

Blood;

| — | Animal fat; |
| --- | --- |

—

Animal fat;

| — | Apple pomace; |
| --- | --- |

—

Apple pomace;

| — | Fresh or preserved fruit; |
| --- | --- |

—

Fresh or preserved fruit;

| — | Confectionery industry by-products.’ |
| --- | --- |

—

Confectionery industry by-products.’

is amended as follows:

‘In the four months prior to slaughter the livestock may not be fed silage.

The livestock may not be fed the following industrial by-products:

| — | Meat meal; |
| --- | --- |

—

Meat meal;

| — | Greaves; |
| --- | --- |

—

Greaves;

| — | Fish meal; |
| --- | --- |

—

Fish meal;

| — | Blood; |
| --- | --- |

—

Blood;

| — | Animal fat; |
| --- | --- |

—

Animal fat;

| — | Confectionery industry by-products; |
| --- | --- |

—

Confectionery industry by-products;

The following industrial by-products are permitted only as ingredients of compound feed:

| — | Fresh beet pulp; |
| --- | --- |

—

Fresh beet pulp;

| — | Milled olive leaves and twigs; |
| --- | --- |

—

Milled olive leaves and twigs;

| — | Fresh or dried olive leaves; |
| --- | --- |

—

Fresh or dried olive leaves;

| — | Orange pulp; |
| --- | --- |

—

Orange pulp;

| — | Dried citrus pulp; |
| --- | --- |

—

Dried citrus pulp;

| — | Dried orange flesh; |
| --- | --- |

—

Dried orange flesh;

| — | Olive cake; |
| --- | --- |

—

Olive cake;

| — | Olive skins; |
| --- | --- |

—

Olive skins;

| — | Tomato skins and seeds; |
| --- | --- |

—

Tomato skins and seeds;

| — | Distillers' residues; |
| --- | --- |

—

Distillers' residues;

| — | Malt culms; |
| --- | --- |

—

Malt culms;

| — | Brewers' grains; |
| --- | --- |

—

Brewers' grains;

| — | Wet or dried brewers' grains; |
| --- | --- |

—

Wet or dried brewers' grains;

| — | Wet or dried distillers' by-products; |
| --- | --- |

—

Wet or dried distillers' by-products;

| — | Coarse bran or middlings; |
| --- | --- |

—

Coarse bran or middlings;

| — | Apple pomace; |
| --- | --- |

—

Apple pomace;

| — | Fresh or preserved fruit.’ |
| --- | --- |

—

Fresh or preserved fruit.’

This amendment allows some currently banned industrial by-products to be used in feed. The original intention in banning certain by-products in cattle feed was to prevent the possibility of them being used as straight feed rations, which might mean that the cattle were not being fed a balanced diet.

In the proposed amendment, however, it is stated that these industry by-products are only permitted when they are ingredients in feed. These by-products, dried and used as an ingredient in compound feed, can form part of a balanced diet, as the nutritional values are clearly defined and listed in the instructions for the compound feed in question.

Article 4.3 of the specification and point 3.4 of the single document

| 5. | The sentence:
  ‘The cattle must be slaughtered at suitable slaughterhouses within the production area.’
  is amended as follows:
  ‘The cattle must be slaughtered at suitable slaughterhouses.’
  The requirement that the cattle be slaughtered within the geographical area has been removed. This change is driven by the need to make use of better organised and more structured slaughterhouses present in areas adjacent to the production area, thus reducing the distances travelled by cattle sent for slaughter and keeping them within the limits established by animal welfare rules, as well as abattoirs that slaughter in accordance with religious rites.
  The reference to the slaughtering stage has been removed from point 3.4 of the single document. |
| --- | --- |

5.

‘The cattle must be slaughtered at suitable slaughterhouses within the production area.’

is amended as follows:

‘The cattle must be slaughtered at suitable slaughterhouses.’

The requirement that the cattle be slaughtered within the geographical area has been removed. This change is driven by the need to make use of better organised and more structured slaughterhouses present in areas adjacent to the production area, thus reducing the distances travelled by cattle sent for slaughter and keeping them within the limits established by animal welfare rules, as well as abattoirs that slaughter in accordance with religious rites.

The reference to the slaughtering stage has been removed from point 3.4 of the single document.

Article 5.3 of the specification

| 1. | The following sentence:
  ‘As males tend to deposit less fat, including intramuscular fat, than females and their carcasses thus need to be tenderised, the forequarters of males must be aged for at least four days and their hindquarters for at least 10 days.’
  is amended as follows:
  ‘As males tend to deposit less fat than females and their carcasses thus need to be tenderised, all male carcass cuts must be aged for at least four days, except for the rump, knuckle, topside and loin muscle, which must be aged for at least 10 days.’
  It is now specified that the rump, knuckle, topside and loin muscle must be aged for at least 10 days, while the minimum requirement for all other cuts is four days.
  This amendment is necessary as the hindquarter cuts do not have all the same physical characteristics and are not all used in the same way. Due to their nature, certain parts are mostly used to make mince, which, under food hygiene rules, has to be processed in a shorter time than the ageing period currently established in the specification.
  A longer ageing period is needed for certain larger cuts that have little connective tissue and are often served rare — the rump, knuckle, topside and loin muscle — where this minimum ageing period leads to an improvement in quality. |
| --- | --- |

1.

‘As males tend to deposit less fat, including intramuscular fat, than females and their carcasses thus need to be tenderised, the forequarters of males must be aged for at least four days and their hindquarters for at least 10 days.’

is amended as follows:

‘As males tend to deposit less fat than females and their carcasses thus need to be tenderised, all male carcass cuts must be aged for at least four days, except for the rump, knuckle, topside and loin muscle, which must be aged for at least 10 days.’

It is now specified that the rump, knuckle, topside and loin muscle must be aged for at least 10 days, while the minimum requirement for all other cuts is four days.

This amendment is necessary as the hindquarter cuts do not have all the same physical characteristics and are not all used in the same way. Due to their nature, certain parts are mostly used to make mince, which, under food hygiene rules, has to be processed in a shorter time than the ageing period currently established in the specification.

A longer ageing period is needed for certain larger cuts that have little connective tissue and are often served rare — the rump, knuckle, topside and loin muscle — where this minimum ageing period leads to an improvement in quality.

Labelling

Article 6.3 of the specification and point 3.6 of the single document

| 2. | The following text:






  ‘— | The words “Protected Geographical Indication” and/or the Community logo provided for in the legislation in force. It is also possible to use the acronym “I.G.P.”; |
| --- | --- | --- |

2.

‘—

The words “Protected Geographical Indication” and/or the Community logo provided for in the legislation in force. It is also possible to use the acronym “I.G.P.”;

| — | and the breed of the animal.’ |
| --- | --- |

—

and the breed of the animal.’

is amended as follows:

| ‘— | the EU logo provided for in the European rules in force. It is also possible to use the words “Protected Geographical Indication” and/or the abbreviation “I.G.P.”. |
| --- | --- |

‘—

the EU logo provided for in the European rules in force. It is also possible to use the words “Protected Geographical Indication” and/or the abbreviation “I.G.P.”.

| — | and the breed of the animal unless the batch comprises cuts from more than one breed.’ |
| --- | --- |

—

and the breed of the animal unless the batch comprises cuts from more than one breed.’

This amendment makes it compulsory to use the EU logo on the label.

One provision has been added, that batches comprising cuts of a single breed must now be labelled with the breed in question. This amendment takes into account the sometimes limited size of labels and the lack of space, which sometimes makes it difficult to state two or three breeds on packages.

| 3. | The following sentence has been deleted:






  ‘— | It is, however, forbidden to add any description that is not expressly provided for.’ |
| --- | --- | --- |

3.

‘—

It is, however, forbidden to add any description that is not expressly provided for.’

The ban on adding any descriptions to the label that are not expressly provided for has been removed, allowing operators to include additional information, such as details of the cattle's diet (e.g. ‘no added animal fat’, ‘GMO free’, etc.) or company certification schemes.

Other

Article 6.2 of the specification and point 3.6 of the single document

| 4. | ‘Breed’ has been added to the information to be reported in the inspection form.
  This amendment adds a point to the list of details to be provided in the inspection report documenting compliance with the requirements for this designation. The aim behind this change is to ensure that the breed of the cattle in question is recorded.
  The relevant section of the single document has also been updated. |
| --- | --- |

4.

This amendment adds a point to the list of details to be provided in the inspection report documenting compliance with the requirements for this designation. The aim behind this change is to ensure that the breed of the cattle in question is recorded.

The relevant section of the single document has also been updated.

Packaging

Article 6.4 of the specification and point 3.5 of the single document

| 5. | The sentence:
  ‘The following packaging formats must be used for packaged cut meat, whether fresh or frozen: pre-packaging, vacuum-packing or packaging in a modified atmosphere.’
  is amended as follows:
  ‘The following packaging formats must be used for packaged cut meat, whether fresh or frozen: pre-wrapping, pre-packaging, vacuum-packing or packaging in a modified atmosphere.’
  This amendment adds the option of selling products packaged at the point of sale, which is becoming ever more common, particularly in the supermarket sector.
  The relevant point in the single document has also been updated. |
| --- | --- |

5.

‘The following packaging formats must be used for packaged cut meat, whether fresh or frozen: pre-packaging, vacuum-packing or packaging in a modified atmosphere.’

is amended as follows:

‘The following packaging formats must be used for packaged cut meat, whether fresh or frozen: pre-wrapping, pre-packaging, vacuum-packing or packaging in a modified atmosphere.’

This amendment adds the option of selling products packaged at the point of sale, which is becoming ever more common, particularly in the supermarket sector.

The relevant point in the single document has also been updated.

| 6. | The following sentence:
  ‘Packaging may take place only at authorised cutting facilities under the supervision of the designated body, which authorises individual packages to be stamped with the PGI's logo.’
  is amended as follows:
  ‘Packaging may take place only at authorised cutting facilities and butchers' shops under the supervision of the designated body, which authorises individual packages to be stamped with the PGI's logo.’
  In light of the preceding amendment, it was considered that butchers' shops should be added to the list of authorised packagers.
  The relevant point in the single document has also been updated. |
| --- | --- |

6.

‘Packaging may take place only at authorised cutting facilities under the supervision of the designated body, which authorises individual packages to be stamped with the PGI's logo.’

is amended as follows:

‘Packaging may take place only at authorised cutting facilities and butchers' shops under the supervision of the designated body, which authorises individual packages to be stamped with the PGI's logo.’

In light of the preceding amendment, it was considered that butchers' shops should be added to the list of authorised packagers.

The relevant point in the single document has also been updated.

Updating of references to legislation

| 7. | In Articles 1 and 7 of the specification, references to Council Regulation (EC) No 510/2006 have been replaced by references to the current legislation. |
| --- | --- |

7.

SINGLE DOCUMENT

‘Vitellone bianco dell'Appennino centrale’

EU No: PGI-IT-1552-AM02 – 26.9.2017

PDO ( ) PGI ( X )

1.   Name(s)

‘Vitellone bianco dell'Appennino centrale’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.1: Fresh Meat (and offal)

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

‘Vitellone Bianco dell'Appennino Centrale’ PGI meat is obtained from pure-bred male and female cattle of the Chianina, Marchigiana and Romagnola breeds aged between 12 and 24 months, born and reared in the typical geographical production area.

The cattle must be the product of selective breeding and properly entered in the Young Livestock Register within the National Herd-Book in order to certify the purity of the breed, a genetic factor that plays an important role in shaping the meat's physical and organoleptic attributes.

The exposed meat parts on the carcass must not have any abnormal colouration (magenta or tending to black). The visible fat must not be a colour tending towards ash yellow, nor may it have any veining of a colour tending towards deep yellow.

The average quality parameters of ‘Vitellone Bianco dell'Appennino Centrale’ meat are as follows:

| — | pH 5,2 to 5,8 |
| --- | --- |

—

pH 5,2 to 5,8

| — | ether extract (on a wet basis) — under 3 % |
| --- | --- |

—

ether extract (on a wet basis) — under 3 %

| — | ash (on a wet basis) under 2 % |
| --- | --- |

—

ash (on a wet basis) under 2 %

| — | protein (on a wet basis) over 20 % |
| --- | --- |

—

protein (on a wet basis) over 20 %

| — | cholesterol less than 50 mg/100 g |
| --- | --- |

—

cholesterol less than 50 mg/100 g

| — | unsaturated-to-saturated fatty acid ratio — greater than 1,0 |
| --- | --- |

—

unsaturated-to-saturated fatty acid ratio — greater than 1,0

| — | natural shrinkage under 3 % |
| --- | --- |

—

natural shrinkage under 3 %

| — | hardness (raw) less than 3,5 kg per cm2 |
| --- | --- |

—

hardness (raw) less than 3,5 kg per cm2

| — | colour (daylight 2667 K) — L greater than 30 |
| --- | --- |

—

colour (daylight 2667 K) — L greater than 30

| — | C greater than 20 |
| --- | --- |

—

C greater than 20

| — | H between 25 and 45 |
| --- | --- |

—

H between 25 and 45

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

Calves belonging to the ‘white’ Apennine breed are naturally suckled by their mothers until weaning. After that, their staple diet consists of grasses and/or forage from natural or artificial meadows or from green crops that are typical of the defined geographical area. The use of feed concentrates (straights or compounds) and nutritional supplements is also permitted.

The feed ration is calculated in such a way as to ensure high or medium-high nutrition levels, exceeding 0,8 FU per kg of dry matter for males and 0,7 FU per kg of dry matter for females.

The following industry by-products are permitted only as ingredients of compound feed:

| — | Fresh beet pulp; |
| --- | --- |

—

Fresh beet pulp;

| — | Milled olive leaves and twigs; |
| --- | --- |

—

Milled olive leaves and twigs;

| — | Fresh or dried olive leaves; |
| --- | --- |

—

Fresh or dried olive leaves;

| — | Orange pulp; |
| --- | --- |

—

Orange pulp;

| — | Dried citrus pulp; |
| --- | --- |

—

Dried citrus pulp;

| — | Dried orange flesh; |
| --- | --- |

—

Dried orange flesh;

| — | Olive cake; |
| --- | --- |

—

Olive cake;

| — | Olive skins; |
| --- | --- |

—

Olive skins;

| — | Tomato skins and seeds; |
| --- | --- |

—

Tomato skins and seeds;

| — | Distillers' residues; |
| --- | --- |

—

Distillers' residues;

| — | Malt culms; |
| --- | --- |

—

Malt culms;

| — | Brewers' grains; |
| --- | --- |

—

Brewers' grains;

| — | Wet or dried brewers' grains; |
| --- | --- |

—

Wet or dried brewers' grains;

| — | Wet or dried distillery by-products; |
| --- | --- |

—

Wet or dried distillery by-products;

| — | Coarse bran or middlings; |
| --- | --- |

—

Coarse bran or middlings;

| — | Apple pomace; |
| --- | --- |

—

Apple pomace;

| — | Fresh or preserved fruit. |
| --- | --- |

—

Fresh or preserved fruit.

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

The specific steps in production that must take place in the geographical area are birth and rearing, including the weaning and fattening period.

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

Fresh or chilled meat which is marketed in pre-cut cuts must be packaged in one of the following ways: pre-packaged, pre-wrapped, vacuum-packed or packaged in a modified atmosphere.

Packaging may take place only at authorised cutting facilities and butchers' shops under the supervision of the designated body, which authorises individual packages to be stamped with the PGI's logo.

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

When it is released for consumption, ‘Vitellone Bianco dell'Appennino Centrale’ meat must bear the specific identification marking containing the words ‘Vitellone Bianco dell'Appennino Centrale’ IGP.

The identification marking must be affixed at the slaughterhouse by the inspection body.

As well as the compulsory information required by the legislation in force, the label must also include:

| 1. | the reference number or traceability code; |
| --- | --- |

1.

the reference number or traceability code;

| 2. | the name ‘Vitellone Bianco dell'Appennino Centrale’ and/or the logo; |
| --- | --- |

2.

the name ‘Vitellone Bianco dell'Appennino Centrale’ and/or the logo;

| 3. | the EU logo as established in the applicable legislation (the words Indicazione Geografica Protetta and/or the acronym ‘IGP’ may also be used); |
| --- | --- |

3.

the EU logo as established in the applicable legislation (the words Indicazione Geografica Protetta and/or the acronym ‘IGP’ may also be used);

| 4. | and the breed of the animal unless the batch comprises cuts from more than one breed. |
| --- | --- |

4.

and the breed of the animal unless the batch comprises cuts from more than one breed.

It may also contain other information included in the inspection document, an electronic record that is required for checking on compliance with the conformity requirements and containing the following information: the animal's identification number (registration number), the holding on which it was born, the holding on which it was reared and/or fattened, any movements, date of birth, breed, sex, date of slaughter and slaughter serial number, the category of animal, the weight of the carcass and the cut, carcass conformation and fat coverage according to the EU classification, the name and address of the slaughterhouse where the animal was slaughtered; the name and address of the meat preparation facility where the animal was butchered, indication of the type of product received (carcass, half-carcass, sixth quarter, individual parts or mixed parts thereof), name and registered office of consignee (butcher, meat preparation facility, trader), name of the expert who performed the certification.

4.   Concise definition of the geographical area

The geographical production area of ‘Vitellone Bianco dell'Appennino Centrale’ meat spans the provinces and municipalities located along the Apennine ridge of central Italy.

More precisely, the production area covers the territory of the following current provinces: Bologna, Ravenna, Forlì-Cesena, Rimini, Ancona, Ascoli Piceno, Fermo, Macerata, Pesaro-Urbino, Teramo, Pescara, Chieti, L'Aquila, Campobasso, Isernia, Benevento, Avellino, Frosinone, Rieti, Viterbo, Terni, Perugia, Grosseto, Siena, Arezzo, Firenze, Prato, Livorno, Pisa, Pistoia; Rome (the following municipalities only: Arcinazzo Romano, Camerata Nuova, Cervara di Roma, Jenne, Mazzano Romano, Ponzano Romano, Sant'Oreste, Subiaco, Vallepietra, Vallinfreda and Vivaro Romano), Latina (the following municipalities only: Campodimele, Castelforte, Fondi, Formia, Itri, Lenola, Minturno, Monte San Biagio, Prossedi, Roccasecca dei Volsci, Santi Cosma e Damiano, Sonnino and Spigno Saturnia) and Caserta (the following municipalities only: Ailano, Alife, Alvignano, Baia e Latina, Bellona, Caianello, Caiazzo, Calvi Risorta, Camigliano, Capriati a Volturno, Castel Campagnano, Castel di Sasso, Castello del Matese, Ciorlano, Conca della Campania, Dragoni, Fontegreca, Formicola, Francolise, Gallo Matese, Galluccio, Giano Vetusto, Gioia Sannitica, Letino, Liberi, Marzano Appio, Mignano Monte Lungo, Pastorano, Piana di Monte Verna, Piedimonte Matese, Pietramelara, Pietravairano, Pignataro Maggiore, Pontelatone, Prata Sannita, Pratella, Presenzano, Raviscanina, Riardo, Rocca D'Evandro, Roccaromana, Rocchetta e Croce, Ruviano, San Gregorio Matese, San Pietro Infine, San Potito Sannitico, Sant'Angelo d'Alife, Sparanise, Teano, Tora e Piccilli, Vairano Patenora, Valle Agricola and Vitulazio).

5.   Link with the geographical area

The Apennine area has a well-defined ecosystem in terms of climate, temperature ranges and total rainfall. These environmental conditions, which are linked both to the morphology and particular position of the soils, influence the development of a varied, very distinctive pasture flora. The pastures have a precise identity that can be ascribed to their content of ‘essential’ elements, such as pigments and specific aromatic compounds.

The area is located in a typically hilly and mountainous context. Forests predominate at lower altitudes before giving way to pasture land towards the Apennine watershed. The land-use pattern has led to the alternation of modestly sized plots given over to different uses (crops, forest areas and pastures).

The environmental conditions are typical of the Apennine-Mediterranean climate and feature average annual rainfall of around 1 200 mm (up to 2 000 mm in exceptional years) and average annual temperatures ranging from 0 °C in winter to 24 °C in summer, with minimum temperatures as low as -10 °C and maximum temperatures that can exceed 30 °C.

The protein content and the unsaturated-to-saturated fatty acid ratio are important factors for assessing the quality characteristics of ‘Vitellone Bianco dell'Appennino Centrale’ meat.

The meat obtained, including that cut at sales counters, is not affected by the rapid darkening of the exposed surfaces, meaning that the amount of processing waste is significantly reduced.

The link between the geographical area and the product comes from the synthesis of the gene pool, the type of rearing and the ambient climate.

During the fattening stage, the rearing systems are predominantly the traditional systems of tethered housing or loose housing with pasture access. The feed used during the growing and fattening stages is mainly produced by the holdings themselves. The majority of holdings practice ‘closed-cycle’ rearing, bringing calves born to brood cows in the stalls through to slaughter weight.

The main characteristics of the product are determined first of all by the fact that the animals belong to the three native meat breeds, which have been reared in the defined area for centuries using long-standing traditional techniques.

The meat absorbs the environmental influences dynamically, which not only gives it its unique organoleptic profile but shapes its muscle mass and fibrous and fatty parts. Since the animals mainly live freely, their biological cycle is closely linked to the geographical environment surrounding them.

Publication reference of the specification

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

This Ministry has launched the national opposition procedure by publishing the proposed amendment to ‘Vitellone Bianco dell'Appennino Centrale’ PGI in Official Gazette of the Italian Republic No 131 of 8 June 2017.

The consolidated text of the product specification can be consulted at:

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively

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

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