# C_2021040EN.01002201.xml

| 5.2.2021 | EN | Official Journal of the European Union | C 40/22 |
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5.2.2021

EN

Official Journal of the European Union

C 40/22

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Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2021/C 40/11)

This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

SINGLE DOCUMENT

‘Hegykői petrezselyemgyökér’

EU No: PGI-HU-02492 – 8.3.2019

PDO ( ) PGI (X)

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

‘Hegykői petrezselyemgyökér’

2.   Member State or Third Country

Hungary

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6: Fruit, vegetables and cereals fresh or processed

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

The protected geographical indication ‘Hegykői petrezselyemgyökér’ is a root parsley produced by growing the species Petroselinum crispum L. The varieties used are Eagle, Berliner Halblang (semi-long, early varieties), Fakír and Arat (long varieties).

When placed on the market, ‘Hegykői petrezselyemgyökér’ is cylindrical in shape, with a length of 200-300 mm, a diameter/width of between 20 and 40 mm, and a weight of between 50 and 150 g. The body of the root is a snow-white colour and is smooth and unbranched. ‘Hegykői petrezselyemgyökér’ differs from other root parsley vegetables in that it has a smoother shape, is unbranched, and has an intensely spicy flavour and aroma.

‘Hegykői petrezselyemgyökér’ has the following chemical parameters:

| — | sugar content: at least 9 g/100 g of fresh product (by weight), |
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sugar content: at least 9 g/100 g of fresh product (by weight),

| — | calcium content: at least 30 mg/100 g of fresh product, |
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calcium content: at least 30 mg/100 g of fresh product,

| — | phosphorus content: at least 30 mg/100 g of fresh product. |
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phosphorus content: at least 30 mg/100 g of fresh product.

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

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

‘Hegykői petrezselyemgyökér’ is grown and harvested in the geographical area defined in point 4.

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

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

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4.   Concise definition of the geographical area

‘Hegykői petrezselyemgyökér’ is grown in the vicinity of Lake Fertő in Győr Moson Sopron County in Hungary’s Western Transdanubia region. It is grown within the administrative boundaries of the villages of Hegykő and Fertőhomok, in an area to the north of the main road that runs through these villages and to the south of Lake Fertő.

5.   Link with the geographical area

The link between the product and the geographical area is based on the quality of the product.

The root parsley grown along Lake Fertő has been well known and popular for some 200 years now. ‘Hegykői petrezselyemgyökér’ differs from root parsley grown elsewhere in Hungary in that it has a snow-white colour, a smoother shape, is unbranched, and has an intensely spicy flavour and aroma. This is thanks to the effect of the soil and to the climate of Lake Fertő and the foothills of the Alps.

Since flood-control measures were taken, the loose, deep-layered, fresh soil of the dry lakebed allow the root vegetable to grow deep, smooth roots without any branching.

The edge of the village of Hegykő forms part of Lake Fertő, and common characteristics of their soil are their heterogeneous, mosaic-like position, alluvially layered soil profile, highly varied mechanical composition, high CaCO3 content, and alkalinity or in some cases strong alkalinity.

The soils of the Lake Fertő basin have always been formed by natural water movements. Lower-lying areas are frequently flooded by the waters of Lake Fertő when water levels are high or there are persistent northerly winds, which bring dissolved salts and suspended sand, silt and clay particles to the areas inundated. The main factors affecting soil formation in the area are therefore sediment deposition and flattening, meadow-soil formation, and salt accumulation and salinisation. These soils are typically greyish in tone, containing sediment and coarse sands originating from the bottom of the lake. They are easy to work, yet have good water balance, which make them well suited to growing root vegetables such as ‘Hegykői petrezselyemgyökér’.

The higher calcium and phosphorus values of the root are the result of the main factors affecting soil formation in the Lake Fertő area, i.e. sediment deposition and flattening, meadow-soil formation, and salt accumulation and salinisation.

Local climate conditions are also favourable for growing ‘Hegykői petrezselyemgyökér’, as this area is Hungary’s coolest and wettest plain. The mean temperature is – 2 °C in January and + 22 °C in July, with an annual mean temperature of around + 10 °C. The lower summer temperatures are well suited to growing ‘Hegykői petrezselyemgyökér’, as the optimum temperature for growing it is around 16 °C.

The intensely spicy flavour and aroma of ‘Hegykői petrezselyemgyökér’ are thanks to the distinct climate of the Lake Fertő region. Local climate conditions – particularly the prolonged growing season, owing to the cool, wet weather – favour the formation of aroma materials.

The large amount of water required during germination and the initial growth period of root parsley is provided by the region’s annual precipitation of 650-700 mm.

Yield levels are generally predictable, thanks to the soil’s water content and the water table of the enormous Lake Fertő, which is some 1 200-1 500 m away and provides the humidity required under the influence of the prevailing north-north-westerly winds. The area is also blessed with abundant sunshine from spring till autumn, with up to 2 000 hours of sunshine per year.

During ripening, the high number of sunshine hours and the prolonged growing season owing to the cool climate promote sugar formation, which gives ‘Hegykői petrezselyemgyökér’ its high sugar content.

The region’s medium-dense sandy loam soil and its climate are ideal for producing root vegetables such as ‘Hegykői petrezselyemgyökér’. The loose sedimentary sandy soil gives the root its smooth, unbranched form. The prolonged growing season owing to the cool, wet weather favours the formation of spicy aroma materials. During ripening, the high number of sunshine hours provides the root with a high sugar content.

In addition to the properties of the soil, local cultivation techniques have a significant effect on the development of the long, unbranched ‘Hegykői petrezselyemgyökér’.

Ridges are created in 40 cm-deep, ploughed soil in the autumn, when the ploughed land is piled 30 cm high at a distance of 75 cm mid-crown, in such a way that the soil has an even surface. On the top of the ridge, 25-30 grain seeds are scattered per metre and row, at a depth of 1-2 cm. The shallow sowing depth has a significant effect on the even emergence of the plant from the soil. Fine-rolling loosens the soil, which is prone to cracking, also helping the plant to emerge from the soil.

Thanks to ridge planting and the properties of the soil, the root remains unbranched and smooth, and it can be harvested easily, without being damaged.

Initially, harvesting is performed manually and selectively, until the entire plant attains a suitable degree of maturity. It takes considerable expertise to select the roots that can already be picked. After mechanical loosening of the soil, the plant is harvested manually, at which point the entire crop is harvested.

‘Hegykői petrezselyemgyökér’ is a well-known, renowned and sought-after product among consumers. Its significance is highlighted in a doctoral dissertation produced by Dénes Sándor at the University of Pécs’s doctoral school in 2012, entitled ‘A gasztronómia szerepe Magyarország idegenforgalmi földrajzában’ [The role of gastronomy on Hungary’s tourist map], in which he refers to ‘Hegykői petrezselyemgyökér’ as one of the typical local ingredients of the Western Transdanubia region.

Reference to publication of the specification

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

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

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

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