# C_2021472EN.01001701.xml

| 23.11.2021 | EN | Official Journal of the European Union | C 472/17 |
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23.11.2021

EN

Official Journal of the European Union

C 472/17

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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 472/13)

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 of the date of this publication.

SINGLE DOCUMENT

‘Poivre de Penja’

EU No: PGI-CM-02635 – 19 September 2020

PDO ( ) PGI (X)

1.   Name(s)

‘Poivre de Penja’

2.   Member State or Third Country

Cameroon

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.8. – Other products listed in Annex I to the Treaty (spices, etc.)

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

‘Poivre de Penja’ is a spice from the berries of Piper nigrum, a perennial vine (climbing plant) of the Piperaceae family with a strong and pungent taste.

With the exception of green pepper, it is marketed as is, without any additives. Its peppercorns tend to vary in size (small, medium and large).

This pepper may be produced and placed on the market in the following forms, depending on the time of harvest and post-harvest treatment: green, black, white and red.

‘Poivre de Penja’ has a velvety, earthy base. It has aromas with heavy, woody, amber and musky notes. Its delicate perfume falls into the ‘fresh spiced’ category and combines with a warm taste.

With little volatility, the smell, with dry peppery middle notes, is rich in base notes.

The pungency or ‘heat’ of ‘Poivre de Penja’ derives mainly from its minimum piperine content of 10,48 % (maximum 12,28 %).

Detailed description of the different types of ‘Poivre de Penja’

| Type | Form | Minimum size and apparent density | Colour | Smell/taste | Other |
| --- | --- | --- | --- | --- | --- |
| Green pepper | — | In bunches or loose |

Type

Form

Minimum size and apparent density

Colour

Smell/taste

Other

Green pepper

—

In bunches or loose

| — | Berries or whole bunches in brine (saltwater) or vinegar |
| --- | --- |

—

Berries or whole bunches in brine (saltwater) or vinegar

Minimum peppercorn size of 3 mm

Light green to dark green

Smell of pepper and herbs

The smell is not pungent when the berries are whole

The pungent smell is revealed when the peppercorns are crushed, but it is less persistent than for black pepper

Prohibited defects:

| — | Dust |
| --- | --- |

—

Dust

| — | Stones |
| --- | --- |

—

Stones

| — | Plant debris |
| --- | --- |

—

Plant debris

| — | Extraneous matter |
| --- | --- |

—

Extraneous matter

| — | Mould |
| --- | --- |

—

Mould

Black pepper

Dried berries

Minimum peppercorn size of 3 mm

Percentage of peppercorns meeting the 3 mm criterion: 90 %

Density: 480 g/l

Dark black, black, brownish-black

Intense smell

Astringent and pungent taste

Prohibited defects:

| — | Dust |
| --- | --- |

—

Dust

| — | Stones |
| --- | --- |

—

Stones

| — | Plant debris |
| --- | --- |

—

Plant debris

| — | Extraneous matter |
| --- | --- |

—

Extraneous matter

| — | Damaged peppercorns |
| --- | --- |

—

Damaged peppercorns

| — | Cut peppercorns |
| --- | --- |

—

Cut peppercorns

Pepper cleanliness before marketing:

99 %

White pepper

Dried berries

Minimum peppercorn size of 3 mm

Percentage of peppercorns meeting the size criterion: 90 %

Density: 510 g/l

White, grey or beige

Rather strong and pronounced smell

Astringent and very pungent taste

Prohibited defects:

| — | Dust |
| --- | --- |

—

Dust

| — | Stones |
| --- | --- |

—

Stones

| — | Plant debris |
| --- | --- |

—

Plant debris

| — | Extraneous matter |
| --- | --- |

—

Extraneous matter

| — | Damaged peppercorns |
| --- | --- |

—

Damaged peppercorns

| — | Cut peppercorns |
| --- | --- |

—

Cut peppercorns

Pepper cleanliness before marketing:

99 %

Red pepper

Dried berries

Minimum peppercorn size: 3 mm

Percentage of peppercorns meeting the 3 mm criterion: 90 %

Density: 480 g/l

Red-brown or dark red

Rather strong and pronounced smell

Astringent and very pungent taste

Prohibited defects:

| — | Dust |
| --- | --- |

—

Dust

| — | Stones |
| --- | --- |

—

Stones

| — | Plant debris |
| --- | --- |

—

Plant debris

| — | Extraneous matter |
| --- | --- |

—

Extraneous matter

| — | Peppercorn leftovers attached |
| --- | --- |

—

Peppercorn leftovers attached

| — | Mould |
| --- | --- |

—

Mould

During storage, the maximum moisture content is 13 %.

3.3.   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 defined geographical area

All the production steps must take place in the geographical area, which include:

| — | crop production; |
| --- | --- |

—

crop production;

| — | crop management operations; |
| --- | --- |

—

crop management operations;

| — | harvesting of the berries; |
| --- | --- |

—

harvesting of the berries;

| — | the drying process (for black, red and white pepper); |
| --- | --- |

—

the drying process (for black, red and white pepper);

| — | retting, i.e. soaking (which applies only to white pepper); |
| --- | --- |

—

retting, i.e. soaking (which applies only to white pepper);

| — | washing (which applies only to white pepper); |
| --- | --- |

—

washing (which applies only to white pepper);

| — | sorting of the berries; |
| --- | --- |

—

sorting of the berries;

| — | brining in salted water or vinegar (which applies only to green pepper). |
| --- | --- |

—

brining in salted water or vinegar (which applies only to green pepper).

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

—

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

Within the EU market, all the required information on ‘Poivre de Penja’ must be written on the label, in particular the name ‘Poivre de Penja’.

The term ‘protected geographical indication’ or the official European PGI logo may appear near the name ‘Poivre de Penja’.

The label must visibly display the logo identifying protected geographical indications registered by the African Intellectual Property Organisation (AIPO).

Image 1

The label must also include:

| — | a batch number to ensure the traceability of the product, where this batch number does not appear directly on the packaging or on a separate label; |
| --- | --- |

—

a batch number to ensure the traceability of the product, where this batch number does not appear directly on the packaging or on a separate label;

| — | the address of the GI association; |
| --- | --- |

—

the address of the GI association;

| — | the expiry date; |
| --- | --- |

—

the expiry date;

| — | any other information required by law. |
| --- | --- |

—

any other information required by law.

4.   Concise definition of the geographical area

Penja is the name of a municipality in the Moungo department of the Littoral region in Cameroon. It consists of the territory of the district of Njombé-Penja. It is also the name of a valley comprising various locations.

The geographical area comprises the municipalities of Manjo/Nlohé, Loum, Njombé-Penja and Mbanga in the department of Moungo in the Littoral region, and also the municipality of Tombel in the department of Koupé Manengouba in the South-West region.

Image 2

Agro-ecological conditions

| Administrative unit / municipality
  Agro-ecological elements | Manjo/Nlohé | Loum | Njombé
  Penja | Tombel | Mbanga |
| --- | --- | --- | --- | --- | --- |
| Altitude | 390 -579  m | 300 -350  m | 150 -200  m | 400 -500  m | 140 -150  m |
| Rainfall | 3 500  mm | 3 500  mm | 3 500  mm | 3 000  mm | 2 800  mm |
| Temperature | 25  °C | 26  °C | 28  °C | 26  °C | 28  °C |
| Humidity level | 61 % | 70 % | 70 % | 65 % | 79 % |
| Source: Meteorological data from the African Centre for Banana and Plantain Research (CARBAP), Njombé: November 2011. |

Administrative unit / municipality

Agro-ecological elements

Manjo/Nlohé

Loum

Njombé

Penja

Tombel

Mbanga

Altitude

390 -579  m

300 -350  m

150 -200  m

400 -500  m

140 -150  m

Rainfall

3 500  mm

3 500  mm

3 500  mm

3 000  mm

2 800  mm

Temperature

25  °C

26  °C

28  °C

26  °C

28  °C

Humidity level

61 %

70 %

70 %

65 %

79 %

Source: Meteorological data from the African Centre for Banana and Plantain Research (CARBAP), Njombé: November 2011.

5.   Link with the geographical area

A causal link exists between both the quality and the reputation of the specific product and its geographical origin.

Specificities of the geographical area

The geographical area of ‘Poivre de Penja’ is located in the hills on the south side of Mount Koupé between the Littoral and South-West regions. The pepper plantations are arranged on the fairly stony basalt plots on the slopes or at the foot of the hills. The altitude of the plantations currently under cultivation ranges from 140 m to 600 m.

They benefit from a microclimate: it is warm, and wet from April to October but very dry the rest of the year.

Cultivation is done the traditional way and harvesting is done by hand. Processing operations then take place in several stages not far from the plantations: retting, washing, drying and packaging in bulk.

‘Poivre de Penja’ has the following specific characteristics:

| 1) | Exceptional organoleptic characteristics:
  ‘Poivre de Penja’ has a velvety, earthy base with heavy, woody, amber and musky notes. Mild and refined, its delicate aroma combines with a warm taste. It starts by elegantly flattering the nostrils, followed by a warm, round and insistent presence. Its smell, with dry peppery middle notes, is rich in base notes.
  ‘Poivre de Penja’ is also powerful without being aggressive, fresh, pungent and, according to specialists, falls into the ‘fresh spiced’ category.
  Its pungency is due to its relatively high piperine content, giving it a distinctiveness that is not found in any other pepper. |
| --- | --- |

1)

Exceptional organoleptic characteristics:

‘Poivre de Penja’ has a velvety, earthy base with heavy, woody, amber and musky notes. Mild and refined, its delicate aroma combines with a warm taste. It starts by elegantly flattering the nostrils, followed by a warm, round and insistent presence. Its smell, with dry peppery middle notes, is rich in base notes.

‘Poivre de Penja’ is also powerful without being aggressive, fresh, pungent and, according to specialists, falls into the ‘fresh spiced’ category.

Its pungency is due to its relatively high piperine content, giving it a distinctiveness that is not found in any other pepper.

| 2) | The berries are high-quality and remain undamaged, thanks in particular to the fact they are harvested by hand. |
| --- | --- |

2)

The berries are high-quality and remain undamaged, thanks in particular to the fact they are harvested by hand.

Causal link between the geographical area and the specific quality of ‘Poivre de Penja’

The product’s typical characteristics originate with the geo-climatic conditions of the Penja region.

Its basaltic soils enriched by volcanic soils, coupled with the warm and humid equatorial climate during the growing period, allow the pepper to grow fully. Ripening in December, the berries of ‘Poivre de Penja’ are fully developed and full of flavour at the moment of harvest, thanks in particular to soils that are especially rich in minerals and well-balanced.

Know-how

In accordance with well-established know-how, ‘Poivre de Penja’ is picked by hand, bunch by bunch, which makes it possible to obtain high-quality peppercorns undamaged by machinery.

The white category of ‘Poivre de Penja’ is a natural product which is merely washed with clean spring water. Once harvested the peppercorns are placed in polypropylene bags or immersed directly (provided the peppercorns are dense enough). Then, in containers preferably made of cement or earthenware, it is soaked for 10 days in spring water enriched by the volcanic soils from which it rises, with the water being changed every other day. The bags are then removed from the water and, using an age-old method, the white pepper is trampled to remove the skin. This ‘retting’ process makes it possible to produce high-quality pepper with particular flavours and aromas. Finally, the bags are emptied into large basins and the berries are washed thoroughly several times to remove all the damaged pericarp and tips.

The process of sun-drying black, red and white pepper is best suited to the dry season from October to March in the geographical area, allowing the pepper to dry quickly (3 days) in the sun.

Link between reputation and geographical environment

‘Poivre de Penja’ has been grown in the area of Njombé-Penja for more than fifty years, and this name is used both commercially and in everyday language to refer to pepper grown in this particular geographical area.

There are numerous examples confirming its reputation, including the following:

| — | An article by Julien Clémençot published in the newspaper Jeune Afrique on 2 January 2015: Cameroon: ‘Poivre de Penja’ seasoning dishes around the world. |
| --- | --- |

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An article by Julien Clémençot published in the newspaper Jeune Afrique on 2 January 2015: Cameroon: ‘Poivre de Penja’ seasoning dishes around the world.

‘With its strong taste, “Poivre de Penja” is tingling the taste buds of gourmets the world over. From the tables of top chefs to the shelves of luxury delicatessens, this peppercorn is really making waves.’

‘It owes its characteristics to the local area. This giant vine grows for 5 years in volcanic soil which is rich and well-balanced and which receives plenty of rain due to the tropical climate ...’

| — | An article published in the newspaper Le Monde on 8 March 2016: Cameroon: ‘Poivre de Penja’, a local product with ‘magic’ aromas. |
| --- | --- |

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An article published in the newspaper Le Monde on 8 March 2016: Cameroon: ‘Poivre de Penja’, a local product with ‘magic’ aromas.

| — | According to the book ‘Epices – Sublimez vos plats préferés’ [Spices – enhance your favourite dishes] by Katherine Khodorowsky (Dunod, Paris 2016): |
| --- | --- |

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According to the book ‘Epices – Sublimez vos plats préferés’ [Spices – enhance your favourite dishes] by Katherine Khodorowsky (Dunod, Paris 2016):

‘In the pantheon of gastronomy, white “Poivre de Penja” is one of the grands crus. It owes its aromatic subtlety to hoe-farmed volcanic land in western Cameroon. An equatorial climate ensures harmonious development.’

Reference to publication of the specification

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

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

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