# C_2006283EN.01001201.xml

| 21.11.2006 | EN | Official Journal of the European Union | C 283/12 |
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21.11.2006

EN

Official Journal of the European Union

C 283/12

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Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

(2006/C 283/08)

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation No 510/2006. Statements of objection must reach the Commission within six months from the date of this publication.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

Application for registration according to articles 5 and 17(2)

‘BAYERISCHER MEERRETTICH’ OR ‘BAYERISCHER KREN’

EC No: DE/PGI/005/0299/19.03.2003

PDO ( ) PGI ( X )

This summary has been drawn up for information only. For full details, interested parties and in particular the producers of the products covered by the PDO or PGI in question are invited to consult the full version of the product specification obtainable at national level or from the European Commission (1).

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1.   Responsible department in the Member State:

| Name: | Deutsches Patent- und Markenamt — Markenabteilung 3.2 |
| --- | --- |
| Address: | D-80297 München |
| Tel.: | (49-89) 21 95 46 22 |
| Fax: | (49-89) 21 95 41 43 |
| E-Mail: | — |

Name:

Deutsches Patent- und Markenamt — Markenabteilung 3.2

Address:

D-80297 München

Tel.:

(49-89) 21 95 46 22

Fax:

(49-89) 21 95 41 43

E-Mail:

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2.   Group:

| Name: | Schutzgemeinschaft „BAYERISCHER MEERRETTICH“ |
| --- | --- |
| Address: | Industriestraße 24, |
| D-91083 Baiersdorf |

Name:

Schutzgemeinschaft „BAYERISCHER MEERRETTICH“

Address:

Industriestraße 24,

D-91083 Baiersdorf

Tel.:

(49-9133) 776 00

Fax:

(49-9133) 77 60 77

E-Mail:

hts@schamel.de

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

Class 1.6: Vegetables, fresh or processed

4.   Specification (summary of requirements under Article 4(2))

4.1   Name: ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’

4.2   Description: ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ is produced in accordance with the current ‘Bavarian quality standards for horseradish’ of 16 May 1979. ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ is supplied in the form of sticks (raw material) or in processed form (processed material). Processed ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ is manufactured using traditional recipes, particularly in the rural districts of Erlangen-Höchstadt, Neustadt an der Aisch/Bad Windsheim and Forchheim.

Processed ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ which is ready to eat consists of grated horseradish (raw material) with added vinegar, oil, and spices.

The minimum proportion of grated horseradish which must be present in the final product is governed by the ‘Quality requirements for non-perishable foodstuffs made of horseradish’.

100 % of the unprocessed horseradish (raw material) used to produce processed ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ must come from Bavaria, since the Bavarian raw material is key in determining the particular pungency and particular spiciness of the final product ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’. The other ingredients such as vinegar, oil, and spices do not need to be produced or grown in Bavaria.

Special features of the raw material:

‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ has a high proportion of vitamin C, essential oils and antibiotic substances. ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ is characterised by its particular pungency and unique aroma.

Special features of the processed material:

Grated ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ is enriched using recipes which have been closely guarded and handed down through generations. The ingredients are essentially horseradish, vinegar, oil and spices. Once prepared, ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ is particularly pungent and spicy, i.e. it has a rustic, consistently pungent and spicy taste. Because it is processed particularly carefully, the finished product is a perfectly light colour without dark specks, and highly viscous in consistency.

Processed horseradish preparations must contain the minimum levels of the raw material horseradish stipulated in the guidelines on processed horseradish products. Such preparations may only be called ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ if minimum levels are met.

4.3   Geographical area: ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ must be grown in Bavaria in suitable soil, such as one finds particularly in Mittelfranken and Oberfranken; it must also be processed in the Free State of Bavaria. The raw material is traditionally processed mainly in the Frankish rural districts of Erlangen-Höchstadt, Neustadt an der Aisch/Bad Windsheim and Forchheim.

4.4   Proof of origin: The origin of finished products made from Bavarian horseradish can be fully traced via the traceability regulation prescribed by law: the origin of ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ can be demonstrated at all times by means of the batch mark on each individual packet, and the producers' legal records of purchase, sale and production. An independent inspection institution commissioned by the applicant checks the plausibility of the records of purchase, sale and production.

Agricultural producers of ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ are recorded in a register which is kept by the ‘Bayerischer Meerrettich’ producers' association and updated annually. Only those agricultural producers in the register may supply processors with the raw material for production of ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’. The Erzeugergemeinschaft ‘Bayerischer Meerrettich’ [The ‘Bayerischer Meerrettich’ Producers' Association] is also a member of the Schutzgemeinschaft ‘Bayerischer Meerrettich’ [Association for the Protection of ‘Bayerischer Meerrettich’]. An independent inspection institution commissioned by the applicant checks the plausibility of the records of cultivation and sale.

4.5   Method of production: Horseradish is grown in Bavaria following a centuries-old tradition, and on the basis of good farming practice. Since the middle of the 15th century, Bavaria's region for cultivating horseradish has been the richest in tradition in the world.

Cultivation is laborious and requires a lot of work by hand, which explains the old farming saying ‘A field with horseradish wants to see its master every day’. At the end of February, when the period of frost is coming to an end, the clamp where the horseradish root cuttings (young plants) have spent the winter is uncovered. The root cuttings are stored in a bright room until they form shoots under the influence of light. In April, they are planted in the prepared field beds with the ‘crown eastwards, towards the rising sun’, slanting upwards slightly. The first crown shoots emerge in early May, when ‘topping’ begins. Half of each root cutting is exposed, the shoots are broken off and only the strongest shoot is left. This is necessary so that sticks with a single crown can be harvested later.

Until they are harvested in autumn, each individual rooted cutting must then be dug up, and dug in again, at least once more so that side shoots can be removed. Even today, this still takes place mainly by hand. Such roots (the young plant for the coming year) should grow only at the end of the stick. The forthcoming ripening period is signalled by the leaves changing colour. In October, the plant is ready: a harvester is used to loosen the soil and the horseradish sticks are pulled up by hand.

As the root removes all the nutritional value from the soil, horseradish should only be planted in the same field every three years.

Processing takes place using selected, inspected and hand-picked raw materials. The horseradish is cleaned, washed, freshly grated and enriched using ingredients (see 4.2 above). The use of gentle processes means that the aroma of ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ is fully preserved. Raw material which is not immediately processed is stored in chill rooms.

One should stress that the horseradish roots are hand-picked before further processing. The firms in Bavaria's processing region have, over the centuries, developed special processes whereby only small mechanical forces act on the horseradish. This allows it to be treated in a way which helps retain its aroma, thereby sacrificing little of its special pungency and of the constituents determining its value. One should further stress that ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ is preserved via sulphurisation only, and that it contains no other preservatives. This is another factor distinguishing it from processed horseradish of different origin.

4.6   Link: The name ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ has been used for centuries for horseradish produced and processed in Bavaria. Horseradish is said to have been introduced in the 15th century by margrave Johannes Alchemista on the river Regnitz. Precise instructions are found for the first time in the book ‘Die Nymphe Noris’ of 1650, which mentions ‘Bohemian Kraen in the garlic country’ (Franconia). In 1787, Johann Füssel mentions field cultivation of horseradish between Forchheim and Erlangen in his diary. After the Ludwig-Danube Canal was opened in 1846, ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ was shipped from Baiersdorf to Austria and Hungary, but also to Israel, the USA, Russia and other countries. Since 1912, horseradish produced in Baiersdorf and its surroundings has also been supplied grated and ready to eat. The cultivation region around the well-known horseradish city Baiersdorf is the richest in tradition in the world. Even today, it is also the most important one in Germany.

Bavaria's cultivation regions have the climatic characteristics and soil which provide the horseradish with optimal growing conditions: the warm climate (annual average temperature 8,5 °C) and low precipitation (c. 600 mm), combined with the special soil conditions (loose, sand and clayey soils), result in the horseradish having a higher glucosinulate content compared to other cultivation regions.

The traditional recipes used by the producers, and their familiarity with gentle processing, result in the unique quality of ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’. Processed ‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ does not need to be supplemented with horseradish from other cultivation regions.

‘Bayerischer Meerrettich’ or ‘Bayerischer Kren’ has been highly regarded by consumers for centuries, both inside and outside Bavaria.

4.7   Inspection body:

| Name: | Bayerische Landesanstalt für Landwirtschaft — Institut für Ernährungswirtschaft und Markt |
| --- | --- |
| Address: | Menzinger Strasse 54 |
| D-80638 München |

Name:

Bayerische Landesanstalt für Landwirtschaft — Institut für Ernährungswirtschaft und Markt

Address:

Menzinger Strasse 54

D-80638 München

Tel.:

(49-89) 17 80 00

Fax:

(49-89) 17 80 03 13

E-Mail:

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4.8   Labelling: ‘Bayerischer Meerrettich g.g.A.’ (protected geographical indication) or ‘Bayerischer Kren g.g.A.’ (protected geographical indication)

4.9   National requirements: —

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(1)  European Commission, Directorate-General for Agriculture and Rural Development, Agricultural product quality policy, B-1049 Brussels.

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