# C_2021082EN.01001401.xml

| 11.3.2021 | EN | Official Journal of the European Union | C 82/14 |
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11.3.2021

EN

Official Journal of the European Union

C 82/14

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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

(2021/C 82/12)

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

‘Garbanzo de Fuentesaúco’

EU No: PGI-ES-0264-AM02 – 7.2.2020

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Name of the group: Consejo Regulador de la Indicación Geográfica Protegida Garbanzo de Fuentesaúco [‘Garbanzo de Fuentesaúco’ PGI Regulatory Board]

Address: Plaza Mayor 29, 49400 Fuentesaúco (Zamora, Spain)

Telephone: +34 923228345

Email: gf@legumbresdecalidad.com

The applicant group represents the collective interests of the producers and packagers of ‘Garbanzo de Fuentesaúco’ and holds a legitimate interest in this application to amend the specification for the protected geographical indication ‘Garbanzo de Fuentesaúco’. It is also the group that originally applied for protected status for this product.

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] |
| --- | --- |

☒

Other [inspection body]

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 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. |
| --- | --- |

☐

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)

Amendment 1:

Section entitled ‘Description of product’ – physico-chemical characteristics

Reasons for the change:

The weight range of 100 dried chickpeas has been slightly extended at the lower limit, from 40 g down to 35 g. This change is due to the fact that the weather is now unpredictable. There are years with low rainfall and high temperatures which put the chickpea plants under stress. This results in smaller chickpeas, meaning that 100 chickpeas weigh no more than 35 g.

Nevertheless, it has been shown that size has no effect on any of the organoleptic qualities that define the ‘Garbanzo de Fuentesaúco’. Indeed, the smaller size resulting from extreme weather conditions means greater rehydration capacity which, in fact, improves the organoleptic qualities.

This change affects point 4.2 of the original single document or equivalent thereof.

Current wording of the specification:

‘The weight of 100 dried chickpeas after processing must be between 40 g and 50 g.’

Amended to read:

Amended to read:

‘The weight of 100 dried chickpeas after processing must be between 35 g and 50 g.’

Amendment 2:

Amendment 2:

Section entitled ‘Description of product’

Section entitled ‘Description of product’

The reference to the Order of 16 November 1983 approving the quality standard for certain packaged, dried (and decorticated) pulses destined for the domestic market has been deleted, as the single document cannot include references to other documents. A description of the classes concerned is now included:

This change affects point 4.2 of the original single document or equivalent thereof.

Current wording of the specification:

Current wording of the specification:

‘In all other respects, the chickpeas must fall within the commercial classes "Extra" or "I" as set out in the Order of 16 November 1983 approving the quality standard for certain packaged, dried (and decorticated) pulses destined for the domestic market, or any standard that replaces it.’

Amended to read:

Amended to read:

‘In all other respects, the chickpeas must fall within the commercial classes "Extra" or "I".

Dried chickpeas in the "Extra" class must be of superior quality and free from defects, with the exception of very slight superficial defects, provided these do not affect the product’s general appearance, quality or presentation in the package.

Dried chickpeas in class "I" must be of good quality. Slight defects may be allowed provided these do not affect the product’s general appearance, quality or keeping quality.’

Amendment 3:

Amendment 3:

Section entitled ‘Proof of origin’

Section entitled ‘Proof of origin’

Reasons for the change:

Reasons for the change:

All references to authorisation or inspection by the Regulatory Board have been deleted, as authorisations have been replaced by self-declarations and official inspections are now carried out by the competent authority.

The provisions of Article 4(2) of Commission Implementing Regulation (EU) No 668/2014 have been included.

This change affects point 4.4 of the original single document or equivalent thereof.

Current wording of the specification:

Current wording of the specification:

‘Checking and certification procedures guarantee that the product originates in the demarcated area.

The tasks of monitoring and checking that the production, storage, packaging and quality of the chickpeas comply with this specification must be carried out by the Regulatory Board, via the Certification Committee, which under the latest version of standard UNE-EN-45011 is the body responsible.

The following must be taken into consideration:

| — | The chickpeas must come only from registered parcels in the agricultural production area where the cultivation methods described in section E are used). |
| --- | --- |

—

The chickpeas must come only from registered parcels in the agricultural production area where the cultivation methods described in section E are used).

| — | The chickpeas must be stored and packaged in facilities already listed in the Regulatory Board’s registers. |
| --- | --- |

—

The chickpeas must be stored and packaged in facilities already listed in the Regulatory Board’s registers.

| — | Chickpeas transported between the various operators must be accompanied by a transit document issued in advance by the Regulatory Board. |
| --- | --- |

—

Chickpeas transported between the various operators must be accompanied by a transit document issued in advance by the Regulatory Board.

| — | The Regulatory Board must conduct regular checks and evaluations, involving the inspection of parcels, warehouses and packaging plants in order to check compliance with the method of production, sampling, testing and checking of documentation. |
| --- | --- |

—

The Regulatory Board must conduct regular checks and evaluations, involving the inspection of parcels, warehouses and packaging plants in order to check compliance with the method of production, sampling, testing and checking of documentation.

| — | Only chickpeas from packaging plants that have passed all the process-related checks may be placed on the market with a guarantee of origin endorsed by the Regulatory Board's label. |
| --- | --- |

—

Only chickpeas from packaging plants that have passed all the process-related checks may be placed on the market with a guarantee of origin endorsed by the Regulatory Board's label.

| — | The number of labels or secondary labels issued by the Regulatory Board to packaging plants will depend on the quantities of product delivered to them by the farmers or warehouses, and on the capacity of the packaging in which the chickpeas will be marketed.’ |
| --- | --- |

—

The number of labels or secondary labels issued by the Regulatory Board to packaging plants will depend on the quantities of product delivered to them by the farmers or warehouses, and on the capacity of the packaging in which the chickpeas will be marketed.’

Amended to read:

Amended to read:

‘Checking and certification procedures guarantee that the product originates in the demarcated area.

The following must be taken into consideration:

| — | The chickpeas must come only from registered parcels in the agricultural production area where the cultivation methods described in section E are used). |
| --- | --- |

—

The chickpeas must come only from registered parcels in the agricultural production area where the cultivation methods described in section E are used).

| — | The chickpeas must be stored and packaged in previously authorised warehouses and packaging plants. |
| --- | --- |

—

The chickpeas must be stored and packaged in previously authorised warehouses and packaging plants.

| — | Chickpeas transported between the various operators must be accompanied by a transit document. |
| --- | --- |

—

Chickpeas transported between the various operators must be accompanied by a transit document.

| — | Regular checks and evaluations must be conducted, involving the inspection of land parcels, warehouses and packaging plants in order to check compliance with the method of production, sampling, testing and checking of documentation. |
| --- | --- |

—

Regular checks and evaluations must be conducted, involving the inspection of land parcels, warehouses and packaging plants in order to check compliance with the method of production, sampling, testing and checking of documentation.

| — | Only chickpeas from packaging plants that have passed all the process-related checks may be placed on the market with a guarantee of origin endorsed by the PGI identifying label. |
| --- | --- |

—

Only chickpeas from packaging plants that have passed all the process-related checks may be placed on the market with a guarantee of origin endorsed by the PGI identifying label.

| — | The number of labels or secondary labels issued to packaging plants depends on the quantities of product delivered to them by the farmers or warehouses, and on the capacity of the packaging in which the chickpeas will be marketed. |
| --- | --- |

—

The number of labels or secondary labels issued to packaging plants depends on the quantities of product delivered to them by the farmers or warehouses, and on the capacity of the packaging in which the chickpeas will be marketed.

| — | All operators must be able to identify:






  a) | The supplier, quantity and origin of all batches of chickpeas received. |
| --- | --- | --- |

—

All operators must be able to identify:

a)

The supplier, quantity and origin of all batches of chickpeas received.

| b) | The recipient, quantity and destination of all chickpeas labelled. |
| --- | --- |

b)

The recipient, quantity and destination of all chickpeas labelled.

| c) | The correlation between each batch of chickpeas received, as referred to in (a), and each batch of chickpeas labelled, as referred to in (b).’ |
| --- | --- |

c)

The correlation between each batch of chickpeas received, as referred to in (a), and each batch of chickpeas labelled, as referred to in (b).’

Amendment 4:

Amendment 4:

Section entitled ‘Method of production’ – In the land parcels

Section entitled ‘Method of production’ – In the land parcels

Reasons for the change:

Reasons for the change:

The soils now include ‘sandy’ textured soils, which were included in the initial supporting study and then left out by mistake, but as stated in the section on the natural link, the chickpea-growing areas are established on Quaternary deposits, whose characteristic soil types include sandy soils.

Conversely, the low carbon-nitrogen ratio has been removed, as it is not considered relevant for this type of soil and does not affect the quality of the crop.

The planting density has been reduced to 70 kg/ha because the machinery now available on the market allows a lower planting density with no adverse impact on chickpea production.

The reference to normal yields ranging from 600 to 800 kg/ha has been removed. Quantities can be higher or lower depending on the weather during the farming season, as yields vary considerably from year to year.

This change affects point 4.5 of the original single document or equivalent thereof.

Current wording of the specification:

Current wording of the specification:

‘In the land parcels

The chickpeas must be grown on land parcels in the defined agricultural production area.

These parcels are characterised by deep, well-drained soils with a loamy or loamy/sandy texture, an acid, neutral or slightly alkaline pH, low to medium levels of assimilable calcium, a low carbon/nitrogen ratio and no or very low salinity.

The seeds used for sowing must be chickpeas of the "Fuentesaúco" ecotype, or commercial varieties to be obtained in the future from that ecotype, sown by means of broadcast seeding at between 100 kg and 150 kg per hectare, depending on seed size, soil type and germinating conditions.

The chickpeas must be grown in rotation with other crops and never on the same parcel two years running.

Where organic fertilisers are used on the land, they must be applied to the preceding crops in order to be properly mineralised before the chickpeas are planted.

Where mineral fertilisers are used, they must be applied to the land before sowing. As the chickpea is a legume that is able to make efficient use of atmospheric nitrogen, nitrogenous fertilisers are not generally applied. Applications of phosphorus and potassium must be limited as rates of removal by the crop are low.

As the cultivation methods are geared to preventing the proliferation of any pests or diseases that could affect the chickpea crop, plant health treatments may be used only in exceptional circumstances.

The crop must be harvested when the plants and weeds on the parcel are perfectly dry in order to avoid pigmentation of the chickpeas. Normal yields range from 600 kg to 800 kg per hectare.’

Amended to read:

Amended to read:

‘In the land parcels

The chickpeas must be grown on land parcels in the defined agricultural production area.

These parcels are characterised by deep, well-drained soils with a sandy, loamy or loamy/sandy texture, an acid, neutral or weakly basic pH, low to medium levels of assimilable calcium, and no or very low salinity.

The seeds used for sowing must be chickpeas of the "Fuentesaúco" ecotype, or commercial varieties to be obtained in the future from that ecotype, sown by means of broadcast seeding between 70 kg and 150 kg per hectare, depending on seed size, soil type and germinating conditions.

The chickpeas must be grown in rotation with other crops and never grown on the same parcel two years running.

Where organic fertilisers are used on the land, they must be applied to the preceding crops in order to be properly mineralised before the chickpeas are planted.

Where mineral fertilisers are used, they must be applied to the land before sowing. As the chickpea is a legume that is able to make efficient use of atmospheric nitrogen, nitrogenous fertilisers are not generally applied. Applications of phosphorus and potassium must be limited as rates of removal by the crop are low.

As the cultivation methods are geared to preventing the proliferation of any pests or diseases that could affect the chickpea crop, plant health treatments may be used only in exceptional circumstances.

The crop must be harvested when the plants and weeds on the parcel are perfectly dry in order to avoid pigmentation of the chickpeas.’

Amendment 5:

Amendment 5:

Section entitled ‘Method of production’ – In the packaging plants

Section entitled ‘Method of production’ – In the packaging plants

The option of packaging by hand has been included. The specification states that the chickpeas are packaged using mechanised, or semi-mechanised, measuring devices, thus precluding the option of packaging by hand. In order not to place restrictions on small businesses that prefer, or are constrained, to package by hand, this type of packaging has now also been included.

References to authorisation or inspection by the Regulatory Board have been deleted as authorisations have been replaced by self-declarations and official inspections are now carried out by the competent authority.

This change affects point 4.5 of the original single document or equivalent thereof.

Current wording of the specification:

Current wording of the specification:

‘In the packaging plants

The chickpeas must undergo the following processes, in the following order, in the registered packaging plants:

| — | Quality control of the raw material in order to ensure the characteristics described in section B) "Description of product" and to standardise the different batches. |
| --- | --- |

—

Quality control of the raw material in order to ensure the characteristics described in section B) "Description of product" and to standardise the different batches.

| — | Cleaning and removal of foreign matter from the chickpeas using sieving and blasts of air. |
| --- | --- |

—

Cleaning and removal of foreign matter from the chickpeas using sieving and blasts of air.

| — | Selection of chickpeas, removing any with defects, blemishes or that are too small. |
| --- | --- |

—

Selection of chickpeas, removing any with defects, blemishes or that are too small.

| — | Grading and classification by size. |
| --- | --- |

—

Grading and classification by size.

| — | Packaging. Packaging of dried chickpeas using mechanised, or semi-mechanised, measuring devices. |
| --- | --- |

—

Packaging. Packaging of dried chickpeas using mechanised, or semi-mechanised, measuring devices.

| — | Final quality control to ensure that the packaged goods have no defects and that the product complies with the applicable tolerances. |
| --- | --- |

—

Final quality control to ensure that the packaged goods have no defects and that the product complies with the applicable tolerances.

| — | Labelling. Identification labels or secondary labels issued by the Regulatory Board. |
| --- | --- |

—

Labelling. Identification labels or secondary labels issued by the Regulatory Board.

The dried chickpeas must be marketed by September of the second year following the date of harvest.’

Amended to read:

Amended to read:

‘In the packaging plants

The chickpeas must undergo the following processes, in the following order, in the registered packaging plants:

| — | Quality control of the raw material in order to ensure the characteristics described in section B) "Description of product" and to standardise the different batches. |
| --- | --- |

—

Quality control of the raw material in order to ensure the characteristics described in section B) "Description of product" and to standardise the different batches.

| — | Cleaning and removal of foreign matter from the chickpeas using sieving and blasts of air. |
| --- | --- |

—

Cleaning and removal of foreign matter from the chickpeas using sieving and blasts of air.

| — | Selection of chickpeas, removing any with defects, blemishes or that are too small. |
| --- | --- |

—

Selection of chickpeas, removing any with defects, blemishes or that are too small.

| — | Grading and classification by size. |
| --- | --- |

—

Grading and classification by size.

| — | Packaging. Packaging of dried chickpeas using manual, mechanised, or semi-mechanised, measuring devices. |
| --- | --- |

—

Packaging. Packaging of dried chickpeas using manual, mechanised, or semi-mechanised, measuring devices.

| — | Final quality control to ensure that the packaged goods have no defects and that the product complies with the applicable tolerances. |
| --- | --- |

—

Final quality control to ensure that the packaged goods have no defects and that the product complies with the applicable tolerances.

| — | Labelling. Addition of identification labels or secondary labels. |
| --- | --- |

—

Labelling. Addition of identification labels or secondary labels.

The dried chickpeas must be marketed by September of the second year following the date of harvest.’

Amendment 6:

Amendment 6:

Section entitled ‘Inspection body’

Section entitled ‘Inspection body’

Reason for the change:

Reason for the change:

The inspection body is the Instituto Tecnológico Agrario de Castilla y León [Castile and Leon Institute of Agricultural Technology], which is the competent authority.

Instituto Tecnológico Agrario de Castilla y León

This change affects point 4.7 of the original single document or equivalent thereof.

Current wording of the specification:

Current wording of the specification:

‘Name: Consejo Regulador de la Indicación Geográfica Protegida Garbanzo de Fuentesaúco ("Garbanzo de Fuentesaúco" PGI Regulatory Board)

Address: Paseo del Cementerio s/n. Convento Monjas E-49400 Fuentesaúco (Zamora)

Telephone: + 34 923228345

Fax + 34 923228345

Email: info@legumbresdecalidad.com

The Regulatory Board for the Protected Geographical Indication "Garbanzo de Fuentesaúco" complies with standard EN 45011 of 1998.’

Amended to read:

Amended to read:

‘Instituto Tecnológico Agrario de Castilla y León [Castile and Leon Institute of Agricultural Technology]

Ctra. de Burgos km 119. Finca Zamadueñas

47071 Valladolid (Spain)

Telephone: +34 983412034

Fax: +34 983412040

Email: controloficial@itacyl.es

Verification of compliance with the conditions set out in the product specification for the protected geographical indication "Garbanzo de Fuentesaúco" is the responsibility of the Instituto Tecnológico Agrario de Castilla y León, via the Subdirectorate for Food Quality and Promotion, in accordance with Article 139 of Law 1/2014 of 19 March 2014, the Castile and Leon Agriculture Act.’

Amendment 7:

Amendment 7:

Section entitled ‘Labelling’

Section entitled ‘Labelling’

The mandatory labelling content has been specified and the logo of the protected geographical indication, which does not appear in the current specification, has been included.

All references to authorisation or inspection by the Regulatory Board have been deleted as authorisations have been replaced by self-declarations and official inspections are now carried out by the competent authority.

All references to the labelling of products using the PGI products as ingredients have been removed, as it is not necessary to include this in the section on labelling in the specification because there are Commission guidelines on the matter (OJ C 341, 16.12.2010, p. 3).

The text has been redrafted so that it reads more clearly.

This change affects point 4.8 of the original single document or equivalent thereof.

Current wording of the specification:

Current wording of the specification:

‘The labelling on packages of "Garbanzo de Fuentesaúco" must include the words "Indicación Geográfica Protegida Garbanzo de Fuentesaúco", along with the Regulatory Board’s logo.

This labelling by the packaging plant must to be accompanied by an identifying secondary label issued by the Regulatory Board.

The secondary labels must include an alphanumeric code guaranteeing traceability. They must be positioned on the packaging as prescribed by the Regulatory Board’s Quality Manual and in such a way that they cannot be reused.

In its Quality Manual, the Regulatory Board must set out additional rules that must be observed regarding the size of the PGI logo and its position on the packaging.

Products prepared using "Garbanzo de Fuentesaúco" PGI as raw material, including those that have undergone processing, may be released for consumption in packaging that mentions the PGI and bears the PGI logo, but not the Community logo, provided that:

| — | "Garbanzo de Fuentesaúco" PGI , certified as such, is the sole component of the product category concerned. |
| --- | --- |

—

"Garbanzo de Fuentesaúco" PGI , certified as such, is the sole component of the product category concerned.

| — | The processors concerned are authorised by the Regulatory Board, which must enter them in the appropriate register for inspection purposes and ensure that the protected designation is used correctly. |
| --- | --- |

—

The processors concerned are authorised by the Regulatory Board, which must enter them in the appropriate register for inspection purposes and ensure that the protected designation is used correctly.

When "Garbanzo de Fuentesaúco" PGI is not the sole component, the protected designation may only be mentioned in the list of ingredients of the product containing it or obtained by processing it.’

Amended to read:

Amended to read:

‘Any packaging in which the chickpeas are dispatched for consumption must bear a numbered secondary label that must include the EU’s PGI symbol and the name "Garbanzo de Fuentesaúco" together with the PGI’s own logo.

The labels must be affixed by the packaging plant in such a way that they cannot be reused.

The logo of the Protected Geographical Indication is:

Image 1

’

Amendment 8:

Amendment 8:

Section entitled ‘Link with the area’

Section entitled ‘Link with the area’

The ‘Link with the geographical area’ has been redrafted to give a clearer and more detailed explanation of the causal link, but the link has not been substantively amended. The new text gives a precise description of the natural factors, soil and climatic conditions, human factors and local expertise which characterise the geographical area and give the product its specific features.

Two paragraphs that did not provide information on the link have been deleted (paragraph 1 and the last sentence in the paragraph on the Fuentesaúco ecotype).

A new paragraph has been added at the beginning, stating the basis for the link.

Three more paragraphs have been added to update and improve the text, including information on awards endorsing the quality of ‘Garbanzo de Fuentesaúco’, and references in the media, books, recipes, etc.

This change affects point 4.6 of the original single document or equivalent thereof.

Text that has been deleted from the specification.

The first paragraph of the link:

‘Chickpeas had been grown since ancient times in lands bordering the eastern Mediterranean and in Mesopotamia. They appear to have arrived in Spain, and more specifically Castile-Leon, with the Roman colonisers. They continued to be grown during the Visigothic period and cultivation expanded under the Moors.’

And the last sentence under the heading ‘The Fuentesaúco ecotype’:

‘The Instituto Tecnológico Agrario de Castilla y León [Castile and Leon Institute of Agricultural Technology] has already selected two strains of this ecotype, which will soon be registered and sold to farmers.’

The section on the link now reads as follows:

The section on the link now reads as follows:

‘The link between the chickpeas and the geographical area is founded on the product’s reputation and renown, which derives from the high quality of the local ecotype and the area’s long tradition of chickpea growing, with local farmers knowing all there is to know about the best techniques and selection of the most suitable land.

The earliest written references to chickpea growing in the Fuentesaúco area date from the 16th century. Municipal decrees issued in Fuentesaúco in 1569 stated that chickpeas could not be brought in from any place other than Fuentesaúco: "since chickpeas are the asset and business of this town, we decree that no one of the town or elsewhere may take chickpeas from this town, on his own or another’s behalf. To do so shall incur the punishment of having them confiscated unless they are needed for sowing and the council has granted permission". This protectionist measure was ratified by King Felipe II on 22 November 1571.

On 18 November 1612, King Felipe III established the title of Count of la Fuente de Saúco, which he conferred on Pedro de Deza who, aware of the unique quality of the chickpeas of Fuentesaúco, sent them as a gift to Francisco de Quevedo y Villegas. The famous writer mentioned that gift in a letter sent to Sancho Sandoval on 16 January 1639: "The Count of Fuente del Saúco has just sent me a gift of chickpeas from his domain, knowing that they are my favourite delicacy. I am sending you a quantity of them. They are famous throughout the world because they swell when cooked and are very tender, and because their like is not found anywhere else. If it were up to my stomach, I would not exchange them for as many pearls of the same size [...]".

The chickpeas became more widely known when farmers started taking them, along with other products, to the Feria de los Santos and the regular Tuesday market established by King Carlos III (1716-1788). It was also around that time that the saying arose: "el buen garbanzo y el buen ladrón de Fuentesaúco son" [Fuentesaúco has good chickpeas and good thieves]. The much loved chickpeas sold in the town undoubtedly came from other nearby villages too.

The land register of the Marquis de la Ensenada, compiled in 1752, mentions chickpea production in Fuentesaúco, citing the quantities of seed used, production and sale price.

The chickpeas of Fuentesaúco acquired a certain reputation in Spanish-speaking America. Specifically, in Caracas, Venezuela, bags could be found in some grocery stores with a sign saying "Garbanzos de Fuentesaúco". Given the number of people who emigrated from this area to Venezuela, it is not surprising that they were known there.

Madoz, in his statistical dictionary of 1845, says of Fuentesaúco: "it produces the chickpeas that are so famous everywhere, although in some of the other villages they are just as good", referring to the fact that all the area’s chickpeas had come to be known as Fuentesaúco chickpeas.

Benito Pérez Galdós, in "Episodios Nacionales", also mentions these chickpeas.

The "Garbanzo de Fuentesaúco" has won awards on a number of occasions for its excellence and high quality. As examples, we can mention the medal received in Madrid at the Agriculture Exhibition of 1857, and the certificate of honour awarded at the General Exhibition held in Seville at the beginning of the 20th century.

Other more recent awards continue to confirm these qualities, for example "Best artisanal tinned product from Castile and Leon" for Fuentesaúco chickpeas with cod in 2014; "Castile and Leon eco-farming award" for organic Fuentesaúco chickpeas in 2015; "Rural World Award" for "Garbanzo de Fuentesaúco" PGI from the Caja Rural de Zamora in 2016; and, as a pulse produced in Castile and Leon, the "Best food award: pulses of Castile and Leon" from the El Norte de Castilla newspaper in 2017.

There are quite a few references to the "Garbanzo de Fuentesaúco" in 20th century literature. The Nobel laureate in literature Camilo José Cela, in his novel Judíos, Moros y Cristianos [Jews, Moors and Christians], wrote:

"Fuentesaúco de Fuentidueña, in Segovia, is not the Fuentesaúco famous for its chickpeas, although they also grow there. The Fuentesaúco known for its chickpeas is the one in Zamora."

The "Garbanzo de Fuentesaúco" is renowned throughout the country. It has often been mentioned in the media, even when the topic of discussion is not food. For example, the magazine La Hoja del Mar from the first quarter of 1979, published by the Instituto Social de la Marina, says:

"Close to Cartagena there was a village which, until the last century, was called Garbanzal [...]. The interesting thing is that the best chickpeas are not from Murcia but from Castile, and the most famous are the chickpeas of Fuentesaúco."

There are numerous references in the media: local and regional newspapers, the specialist press (titles such as Origen, Viajar, España Gastronomica, Verema, etc.); news programmes on local and national television and radio; and on numerous websites (robinfoodtv, canal cocina, planeta en conserva, te ayudo a cocinar and others). The chickpeas also feature in cookery books and food magazines such as "Las legumbres de Castilla y León en la gastronomía del siglo XXI" and "Legumbres españolas con garantía de calidad y origen reconocida por la UE", published by the Spanish government.

In culinary circles, the name "Garbanzo de Fuentesaúco" is always associated with quality superior to that of any other chickpeas. In the El País newspaper supplement from the first week of February 1989, there was an article by the journalist Carlos Delgado entitled "Al amor de la Lumbre" which looked at the history of cocido [traditional Spanish stew] and included a set of recipes, where he writes: "and if the chickpeas are from Fuentesaúco, so much the better [...]".

The traditional use of chickpeas in a wide range of dishes is reflected in recipes created by renowned chefs such as Antonio González at El Rincón de Antonio and Pedro and Oscar at El Ermitaño, and even "maître patissier" Justo Almendrote, who has been known to use them in his patisserie creations, making the most of the product’s versatility.

Natural link:

The characteristics of "Garbanzo de Fuentesaúco" are linked to the soil and climatic characteristics of the production area, and to the ecotype grown.

Climate:

Winters are long and cold with frequent frosts. This acts as a natural control for the pests and diseases that affect chickpeas.

In May and June, when the crop is developing the most, the average maximum temperature is around 26 °C and the average minimum around 11 °C.

At these temperatures, the plants produce carbohydrates and proteins and transport them to the seeds slowly. In addition, the plants’ respiratory activity slows down at night because of the drop in temperature. These factors directly influence the organoleptic characteristics of the endosperm.

Winter rainfall is abundant, which allows reserves of water to accumulate in the soil. In April, May and June, when the crop is developing, average rainfall is low, at around 45 l/m2 per month.

In July, when the seeds are ripening, the average rainfall is around 17 l/m2. The crop develops and the peas ripen in these low rainfall conditions, drawing on the water reserves in the soil, all of which directly affects the organoleptic characteristics of the chickpeas.

Geology:

The cultivation areas are established on Quaternary deposits. These deposits are formed of sandy materials with good drainage and are deep, with a low organic matter content. These are the main features that distinguish the area studied.

A very significant lithological change is apparent when moving eastwards in the area studied, to an area of clay materials. Going northeast, we find loam, clay and silt, while to the west, granite materials start to appear.

It is therefore clear from the geomorphological study carried out that the area has distinctive geological characteristics which, combined with the climatic conditions, distinguish it from the surrounding areas.

Soils:

In the demarcated area there are extensive areas of land with deep, well-drained soil, consisting of loamy sand or sandy loam, with an acidic or weakly basic pH, low to average assimilable calcium and little or no salinity. These soil conditions give the chickpeas specific characteristics, especially those related to their fine skin, high water absorption capacity and buttery texture.

The Fuentesaúco ecotype:

The planting of the macrocarpum variety of Cicer arietinum L. in the demarcated area over countless generations has given rise to the local "Fuentesaúco" ecotype, undemanding but with low productivity, which represents the highest degree of adaptation to the production area. This seed is genetic heritage of major importance, as it has genes for resistance to the area’s main pests and diseases.

Human factors:

Farmers focus their cultivation practices on the production of quality chickpeas, regarding productivity as a secondary objective, and on the basis of experience acquired over several generations they are able to identify the most suitable land parcels for this. In addition, they avoid mixing different batches, thus ensuring a uniform product that is appreciated by most consumers.’

SINGLE DOCUMENT

‘Garbanzo de Fuentesaúco’

‘Garbanzo de Fuentesaúco’

EU No: PGI-ES-0264-AM02 – 7.2.2020

EU No: PGI-ES-0264-AM02 – 7.2.2020

PDO ( ) PGI (X)

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

Name(s) [of PDO or PGI]

'Garbanzo de Fuentesaúco'

2.   Member State or Third Country

Member State or Third Country

Spain

3.   Description of the agricultural product or foodstuff

Description of the agricultural product or foodstuff

3.1.   Type of product

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

Description of the product to which the name in 1 applies

The product covered by the protected geographical indication is the seed of the species Cicer arietinum L, macrocarpum variety, ecotype ‘Fuentesaúco’, intended for human consumption. It is sold packaged as a dried legume.

The ‘Fuentesaúco’ ecotype comprises a group of individuals whose genetic characteristics are identical to those of the variety to which they belong, but which are adapted to conditions in the place where they grow, having developed morphological and physiological differences due to their surroundings. This is why they take the name of the geographical area where they are grown.

They represent the highest level of adaptation to the area in which they are grown and are undemanding but not highly productive.

To be covered by the geographical indication, the chickpeas must have the following characteristics:

Morphological:

Wrinkled inner skin, with no blemishes, prominent curved beak.

Physico-chemical:

The weight of 100 chickpeas after processing must be between 35 g and 50 g.

Absorption of distilled water, at 25 °C for 10 hours: over 100 %.

Organoleptic:

After being properly cooked, to the point at which they are at their best for consumption, they should have a smooth, buttery endosperm, the skin must be soft and at least 85 % of the chickpeas must still be whole with the skin attached. The flavour is always pleasant. The colour is a blend of yellow, white and brown, giving creamy or muted shades.

In all other respects, the chickpeas must fall within the commercial classes ‘Extra’ or ‘I’.

Dried chickpeas in the ‘Extra’ class must be of superior quality and free from defects, with the exception of very slight superficial defects, provided these do not affect the product’s general appearance, quality or presentation in the package.

Dried chickpeas in class ‘I’ must be of good quality. Slight defects may be allowed provided these do not affect the product’s general appearance, quality or presentation in the package....

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

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

—

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

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

The chickpeas are grown in the demarcated geographical area.

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

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

Chickpeas covered by the protected geographical indication may not be placed on the market in bulk.

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

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

Any packaging in which the chickpeas are dispatched for consumption must bear a numbered secondary label that must include the EU’s PGI symbol and the name ‘Garbanzo de Fuentesaúco’, together with the PGI’s own logo.

The labels must be affixed by the packaging plant in such a way that they cannot be reused.

The logo of the protected geographical indication ‘Garbanzo de Fuentesaúco’ is:

Image 2

4.   Concise definition of the geographical area

Concise definition of the geographical area

The geographical area where the chickpeas are grown extends over 687 km2 and covers the comarca of La Guareña, located at the far south-eastern end of the province of Zamora. To the north, it borders the Duero Bajo area and to the west the comarca of Tierra del Vino, both in the province of Zamora. To the south, it borders the comarca of La Armuña in the province of Salamanca.

It comprises the following municipalities in the province of Zamora:

Argujillo, La Bóveda de Toro, Cañizal, Castrillo de la Guareña, El Cubo de Tierra del Vino, Cuelgamures, Fuentelapeña, Fuentesaúco, Fuentespreadas, Gema, Guarrate, El Maderal, El Pego, El Piñero, San Miguel de la Ribera, Santa Clara de Avedillo, Sanzoles, Vadillo de la Guareña, Vallesa, Villabuena del Puente, Villaescusa and Villamor de los Escuderos.

5.   Link with the geographical area

Link with the geographical area

The link between the chickpeas and the geographical area is founded on the product’s reputation and renown, which derives from the high quality of the local ecotype and the area’s long tradition of chickpea growing, with local farmers knowing all there is to know about the best techniques and selection of the most suitable land.

The earliest written references to chickpea growing in the Fuentesaúco area date from the 16th century. Municipal decrees issued in Fuentesaúco in 1569 stated that chickpeas could not be brought in from any place other than Fuentesaúco: ‘since chickpeas are the asset and business of this town, we decree that no one of the town or elsewhere may take chickpeas from this town, on his own or another’s behalf. To do so shall incur the punishment of having them confiscated unless they are needed for sowing and the council has granted permission’. This protectionist measure was ratified by King Felipe II on 22 November 1571.

On 18 November 1612, King Felipe III established the title of Count of la Fuente de Saúco, which he conferred on Pedro de Deza who, aware of the unique quality of the chickpeas of Fuentesaúco, sent them as a gift to Francisco de Quevedo y Villegas. The famous writer mentioned that gift in a letter sent to Sancho Sandoval on 16 January 1639: ‘The Count of Fuente del Saúco has just sent me a gift of chickpeas from his domain, knowing that they are my favourite delicacy. I am sending you a quantity of them. They are famous throughout the world because they swell when cooked and are very tender, and because their like is not found anywhere else. If it were up to my stomach, I would not exchange them for as many pearls of the same size’.

The chickpeas became more widely known when farmers started taking them, along with other products, to the Feria de los Santos and regular Tuesday market established by King Carlos III (1716-1788). It was also around that time that the saying arose: ‘el buen garbanzo y el buen ladrón de Fuentesaúco son’ [Fuentesaúco has good chickpeas and good thieves]. The much loved chickpeas sold in the town undoubtedly came from other nearby villages too.

The land register of the Marquis de la Ensenada, compiled in 1752, mentions the chickpea production in Fuentesaúco, citing the quantities of seed used, production and sale price.

The chickpeas of Fuentesaúco acquired a certain reputation in Spanish-speaking America. Specifically, in Caracas, Venezuela, bags could be found in some grocery stores with a sign saying ‘Garbanzos de Fuentesaúco’. Given the number of people who emigrated to Venezuela from this area, it is not surprising that they were known there.

Madoz, in his statistical dictionary of 1845, says of Fuentesaúco: ‘it produces the chickpeas that are so famous everywhere, although in some of the other villages they are just as good’, referring to the fact that all the area’s chickpeas had come to be known as Fuentesaúco chickpeas.

Benito Pérez Galdós, in Episodios Nacionales, also mentions these chickpeas.

The ‘Garbanzo de Fuentesaúco’ has won awards on a number of occasions for its excellence and high quality. As examples, we can mention the medal received in Madrid at the Agriculture Exhibition of 1857, and the certificate of honour awarded at the General Exhibition held in Seville at the beginning of the 20th century.

Other more recent awards continue to confirm these qualities, for example ‘Best artisanal tinned product from Castile and Leon’ for Fuentesaúco chickpeas with cod in 2014; ‘Castile and Leon eco-farming award’ for organic Fuentesaúco chickpeas in 2015; ‘Rural World Award’ for ‘Garbanzo de Fuentesaúco’ PGI from the Caja Rural de Zamora in 2016; and, as a pulse produced in Castile and Leon, the ‘Best food award: pulses of Castile and Leon’ from the El Norte de Castilla newspaper in 2017.

There are quite a few references to the ‘Garbanzo de Fuentesaúco’ in 20th century literature. The Nobel laureate in literature Camilo José Cela, in his novel Judíos, Moros y Cristianos [Jews, Moors and Christians], wrote:

‘Fuentesaúco de Fuentidueña, in Segovia, is not the Fuentesaúco famous for its chickpeas, although they also grow there. The Fuentesaúco known for its chickpeas is the one in Zamora’.

The ‘Garbanzo de Fuentesaúco’ is renowned throughout the country. It has often been mentioned in the media, even when the topic of discussion is not food. For example, the magazine La Hoja del Mar from the first quarter of 1979, published by the Instituto Social de la Marina, says:

‘Close to Cartagena there was a village which, until the last century, was called Garbanzal [...]. The interesting thing is that the best chickpeas are not from Murcia but from Castile, and the most famous are the chickpeas of Fuentesaúco’.

There are numerous references in the media: local and regional newspapers, the specialist press (titles such as Origen, Viajar, España Gastronomica, Verema); news programmes on local and national television and radio; and on numerous websites (robinfoodtv, canal cocina, planeta en conserva, te ayudo a cocinar and others). The chickpeas also feature in cookery books and food magazines such as Las legumbres de Castilla y León en la gastronomía del siglo XXI and Legumbres españolas con garantía de calidad y origen reconocida por la UE, published by the Spanish government.

In culinary circles, the name ‘Garbanzo de Fuentesaúco’ is always associated with quality superior to that of any other chickpeas. In the El País newspaper supplement from the first week of February 1989, there was an article by the journalist Carlos Delgado entitled Al amor de la Lumbre which looked at the history of cocido [traditional Spanish stew] and included a set of recipes, where he writes: ‘and if the chickpeas are from Fuentesaúco, so much the better’.

The traditional use of chickpeas in a wide range of dishes is reflected in recipes created by renowned chefs such as Antonio González at El Rincón de Antonio and Pedro and Oscar at El Ermitaño, and even ‘maître patissier’ Justo Almendrote, who has been known to use them in his patisserie creations, making the most of the product’s versatility.

Natural link:

The characteristics of ‘Garbanzo de Fuentesaúco’ are linked to the soil and climatic characteristics of the production area, and to the ecotype grown.

Climate:

Climate:

Winters are long and cold with frequent frosts. This acts as a natural control for the pests and diseases that affect chickpeas.

In May and June, when the crop is developing the most, the average maximum temperature is around 26 °C and the average minimum around 11 °C.

At these temperatures, the plants produce carbohydrates and proteins and transport them to the seeds slowly. In addition, the plants’ respiratory activity slows down at night because of the drop in temperature. These factors directly influence the organoleptic characteristics of the endosperm.

Winter rainfall is abundant, which allows reserves of water to accumulate in the soil. In April, May and June, when the crop is developing, average rainfall is low, at around 45 l/m2 per month.

In July, when the seeds are ripening, the average rainfall is around 17 l/m2. The crop develops and the peas ripen in these low rainfall conditions, drawing on the water reserves in the soil, all of which directly affects the organoleptic characteristics of the chickpeas.

Geology:

Geology:

The cultivation areas are established on Quaternary deposits. These deposits are formed of sandy materials with good drainage and are deep, with a low organic matter content. These are the main features that distinguish the area studied.

A very significant lithological change is apparent when moving eastwards in the area studied, to an area of clay materials. Going northeast, we find loam, clay and silt, while to the west, granite materials start to appear.

It is therefore clear from the geomorphological study carried out that the area has distinctive geological characteristics which, combined with the climatic conditions, distinguish it from the surrounding areas.

Soils:

Soils:

In the demarcated area there are extensive areas of land with deep, well-drained soil, consisting of loamy sand or sandy loam, with an acidic or weakly basic pH, low to average assimilable calcium and little or no salinity. These soil conditions give the chickpeas specific characteristics, especially those related to their fine skin, high water absorption capacity and buttery texture.

The Fuentesaúco ecotype:

The Fuentesaúco ecotype:

The planting of the macrocarpum variety of Cicer arietinum L. in the demarcated area over countless generations has given rise to the local ‘Fuentesaúco’ ecotype, undemanding but with low productivity, which represents the highest degree of adaptation to the production area. This seed is genetic heritage of major importance, as it has genes for resistance to the area’s main pests and diseases.

Human factors:

Human factors:

Farmers focus their cultivation practices on the production of quality chickpeas, regarding productivity as a secondary objective, and on the basis of experience acquired over several generations they are able to identify the most suitable land parcels for this. In addition, they avoid mixing different batches, thus ensuring a uniform product that is appreciated by most consumers.

Reference to publication of the specification

Reference to publication of the specification

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

http://www.itacyl.es/documents/20143/342640/2020_06_08+Pliego+IGP+Garbanzo+F+-Modificado-MM+.pdf/8b5167c3-16cb-959f-ae10-86c3a9c57466?t=1596450364056

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

1

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