# C_2021283EN.01001201.xml

| 15.7.2021 | EN | Official Journal of the European Union | C 283/12 |
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15.7.2021

EN

Official Journal of the European Union

C 283/12

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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 283/05)

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

’FERTŐD VIDÉKI SÁRGARÉPA’

EU No: PGI-HU-02493 – 8 March 2019

PDO ( ) PGI (X)

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

’Fertőd vidéki sárgarépa’

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 ‘Fertőd vidéki sárgarépa’ is a carrot produced by growing the species Daucus carota L. The varieties used are Fertődi vörös, as well as the Nantes-type Napa and Napoli carrot.

When placed on the market, ‘Fertőd vidéki sárgarépa’ is cylindrical/conical in shape, with a length of 150-250 mm, a diameter of between 15 and 40 mm and a weight of between 50 and 150 g, without any secondary roots or roots at the tip. The body of the root is bright red, long and smooth, without any branches or cracks. ‘Fertőd vidéki sárgarépa’ is distinguished by its slightly sweet taste. ‘Fertőd vidéki sárgarépa’ differs from other carrots in that it is redder and sweeter, with an intense flavour, as well as being long, smooth and unbranched.

‘Fertőd vidéki sárgarépa’ has the following chemical parameters:

| — | sugar content: at least 5 mg/100 g of fresh product. |
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sugar content: at least 5 mg/100 g of fresh product.

| — | calcium content: at least 40 mg/100 g of fresh product. |
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calcium content: at least 40 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

‘Fertőd vidéki sárgarépa’ 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

The geographical area is located in Győr-Moson-Sopron County in Hungary’s Western Transdanubia region, within the administrative boundaries of the villages of Hegykő and Fertőhomok, in an area to the north of the main road that runs through the 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 type of carrot grown along Lake Fertő has been well-known and popular for some 200 years now. ‘Fertőd vidéki sárgarépa’ differs from carrots grown elsewhere in Hungary in that it is redder and sweeter, with an intense flavour, as well as being long, smooth and unbranched. 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 villages of Hegykő and Fertőhomok form 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 ‘Fertőd vidéki sárgarépa’.

The higher calcium and phosphorus values of the carrot 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 ‘Fertőd vidéki sárgarépa’, as this area is Hungary’s coolest and wettest plain. Precipitation is distributed evenly throughout the growing period, which is ideal for the development of ‘Fertőd vidéki sárgarépa’. The high level of uniform moisture required during germination and formation of the body of the carrot is provided by the region’s annual precipitation of 650-700 mm. Yield levels are well-balanced, 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 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 ‘Fertőd vidéki sárgarépa’, as the carrot grows best in temperatures of around 16 °C. Hot weather promotes foliage growth, but is harmful to root formation. Moderate heat also favours carotene formation, which gives ‘Fertőd vidéki sárgarépa’ a colour that is redder in organoleptically discernible terms than carrots grown elsewhere (Hanna Némethy Zoltánné Uzoni, 2001).

The area is blessed with abundant sunshine from spring till autumn, with up to 2 000 hours of sunshine per year. During maturity, the high number of sunshine hours promotes sugar formation, which gives the carrot its sweet taste.

During ridge-planting, which is performed using local expertise, the land is piled 30 cm high at a distance of 75 cm mid-crown. On the top of the ridge, 25-30 grain seeds are scattered per metre and row, using a twin-row system, at a depth of 1-2 cm. The sowing depth has a significant effect on the even emergence of the plant from the soil.

Ridge-planting techniques help smooth, unbranched roots to form, as demonstrated by Hanna Némethy Zoltánné Uzoni in her doctoral dissertation (2001).

Both the region’s medium-dense sandy loam soil and its climate are ideal for producing root vegetables such as ‘Fertőd vidéki sárgarépa’. The ridge-planting technique has been passed down the generations for some 150 years now and is the key to its success.

‘Fertőd vidéki sárgarépa’ 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’ 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 ‘Fertőd vidéki sárgarépa’ 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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