# C_2009189EN.01002901.xml

| 12.8.2009 | EN | Official Journal of the European Union | C 189/29 |
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12.8.2009

EN

Official Journal of the European Union

C 189/29

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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

2009/C 189/11

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

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘YORKSHIRE FORCED RHUBARB’

‘YORKSHIRE FORCED RHUBARB’

EC No: UK-PDO-0005-0633-19.07.2007

EC No: UK-PDO-0005-0633-19.07.2007

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name:

Name:

‘Yorkshire Forced Rhubarb’

2.   Member State or third country:

Member State or third country:

United Kingdom

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 processed |
| --- | --- |

Class 1.6:

Fruit, vegetables and cereals fresh processed

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

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

The tall slender sticks of the rhubarb, known as petiole sticks, range pink to red in colour with a compact yellow leaf (the leaves are usually removed for supermarkets). The intense colour, which varies from salmon pink to blood red, is dependent upon variety; rate of growth, temperature used and water take up. They have a white butt at the base where the stalks were attached to the root system. The inside of the stalks are white and fleshy. The taste is sharp, and slightly acidic, with a delicate flavour. The microbiological, chemical qualities of the indoor rhubarb contain oxalic acid, calcium in the form of calcium oxalate, potassium, and plant oestrogen. Yorkshire Forced rhubarb’s colour is enhanced by the technical process and absence of light resulting in a gossamer skin with a white inside flesh. When cooked, Yorkshire Forced rhubarb is very tender, and the flavour is more delicate and less acidic than its counterparts, due to differing production techniques and traditional local organic feeds including shoddy, which is specific to the area.

The Yorkshire Forced Rhubarb growers do not allow light to interact with the plant whilst in the forcing sheds as photosynthesis will occur which thickens and toughens fibres and results in a more acidic flavour.

The growers harvest by candlelight wherever possible to minimise this risk, Forcing too quickly also results in loss of flavour, so 6-9 weeks steadier growth to first harvest is preferred, in the Triangle.

The Forcing Varieties that are currently used in the Triangle are:

| | Timerley Early |
| --- | --- |

Timerley Early

| | Stockbridge Harbinger |
| --- | --- |

Stockbridge Harbinger

| | Reeds Early Superb/Fenton’s Special (regarded as the same) |
| --- | --- |

Reeds Early Superb/Fenton’s Special (regarded as the same)

| | Prince Albert |
| --- | --- |

Prince Albert

| | Stockbridge Arrow |
| --- | --- |

Stockbridge Arrow

| | Queen Victoria |
| --- | --- |

Queen Victoria

This list is not exhaustive and other varieties may be used in the future.

3.3.   Raw materials:

Raw materials:

N/A

3.4.   Feed (for products of animal origin only):

Feed (for products of animal origin only):

N/A

3.5.   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:

All steps in the production of Yorkshire Forced Rhubarb takes place within the area defined in point 4. This includes the propagation of roots. Harvesting takes place by candlelight to minimise the risk of photosynthesis which affects the texture and flavour of the rhubarb.

3.6.   Specific rules concerning slicing, grating, packaging, etc.:

Specific rules concerning slicing, grating, packaging, etc.:

—

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling:

There are no specific restrictions concerning packaging. Existing food labelling regulations and retailers’ requirements are taken into account. The name ‘Yorkshire Forced Rhubarb’ is used.

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

The geographical area of production connects the boundaries of Leeds, Wakefield and Bradford and is nestled at the side of the Pennines. The area forms a triangular shape and has been historically termed as ‘The Rhubarb Triangle’. The exact geographical area goes from Ackworth Moor Top north along the A628 to Featherstone and Pontefract. Then on to the A656 through Castleford. It then goes west along the A63 past Garforth and West Garforth. Head north passing Whitkirk, Manston and on towards the A6120 by Scholes. Follow the A6120 west, round to pass Farsley which then leads south west via the A647 onto the A6177. Pass Dudley Hill to pick up the M606 south. At junction 26 take the M62 South to junction 25 head east along A644 toward Dewsbury, passing Mirfield, to pick up the A638 towards Wakefield. At Wakefield take the A638 south to Ackworth Moor top.

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

The Yorkshire producers were centralised on the suitable soils between Leeds, Wakefield and Bradford, which became known as ‘The Rhubarb Triangle’. The position of the Rhubarb Triangle situated within the shadows of the Pennines acts as a frost pocket. This geographical location has proved invaluable to the growers, as it provides the perfect weather conditions essential to the plant.

High rainfall and early and extended dormant periods in root growth is necessary for early breaking of dormancy without loss of quality or yield. The soil must be carefully prepared to a depth great enough to allow the extensive roots to grow. Good moisture levels are important, but too much can cause the root to rot. Moisture retaining soils are beneficial for two reasons: firstly at plant establishment to aid growth and secondly to retain low temperature levels necessary both for the natural requirement of the plant and stored energy conversion. This is crucial for the quality of a forced petiole. Insufficient dormant period while the root lives outside in preparation for its forcing purpose, results in low yields, poor quality and flavour and returns not covering production costs.

Heavy industry in the area resulted in an atmosphere that helped induce early die back in autumn. Soot and ash were extensively spread onto the soil obtained from local industry, and the high local population’s chimneys resulting in sulphur deposits in the soil much to rhubarb’s liking.

As the producers in Yorkshire consistently had the crop ready much earlier than elsewhere in the country, eventually growers in other parts of the country ceased production all together as they could not compete with the Yorkshire producers who had such beneficial conditions, and developed growing skills which ultimately resulted in the petioles that the Yorkshire Forced rhubarb growers became renowned for.

This name Yorkshire Forced Rhubarb has been used by producers generally when marketing the product onto wholesale markets since 1877. At that time this was the usual outlet for the fresh product throughout the country.

5.2.   Specificity of the product:

Specificity of the product:

The tall slender sticks of the rhubarb, known as petiole sticks, range pink to red in colour with a compact yellow leaf. The intense colour varies from salmon pink to blood red and is dependent upon variety. They have a white butt at the base where the stalks were attached to the root system. The inside of the stalks are white and fleshy. The microbiological, chemical qualities of Forced Rhubarb contain oxalic acid, calcium in the form of calcium oxalate and plant oestrogen. Forced Rhubarb’s colour is enhanced by the technical process which also results in a gossamer skin with white inside flesh. When cooked, Forced Rhubarb is very tender and the flavour is delicate and slightly acidic. The flavour is due to production techniques and traditional local natural feeds including shoddy, which is specific to the area.

New forcing roots are obtained from propagating or splitting from our own reserves, the resulting new plants are called ‘rhubarb sets’. Root stock has been handed down within families for generations or purchased from other growers. The only way to get new stock is from roots that have been split from a parent plant, as growing rhubarb from seed although possible, cannot give a guaranteed pure untainted strain due to cross pollination. Only by splitting the roots from current stock can the purity of strain be ensured but requires significant experience to select out deviations from strains or diseased plants. The root stock itself is split into the respective varieties which are kept in separate fields.

Roots purchased outside the Rhubarb Triangle must have been grown within the Triangle for a minimum 2-3 preparative year prior to forcing, so that the root has the benefit of the specific soil and climatic conditions so beneficial to root development. The roots are taken from the field, and are loaded carefully by hand onto trailers for shipment from field to forcing shed, each driver recording his loads and field of source that the roots have come from that day.

5.3.   Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product:

Causal link between the geographical area and a specific quality, the reputation or other characteristic of the product:

From an accidental discovery in Chelsea London in 1817, the early basic technique of growing rhubarb out of season began, initially by warming the root by covering with organic manure whilst still in the ground. In 1877 it came to Yorkshire. This was the first place in the world that special sheds were built for the purpose of forcing, and the technique as still used today was devised by the local Yorkshire growers. The soil in the area proved perfect for growth of the substantial root systems necessary to produce sufficient yields to cover the high costs of production. In the late 1800s rhubarb’s popularity grew so high there were over 200 dedicated producers alone in the Triangle.

The early basic technique of growing rhubarb out of season in special sheds was first developed by the Yorkshire growers. The soil in the area proved perfect for growth of the substantial root systems necessary to produce sufficient yields. In the late 1800s rhubarb’s popularity grew so high there were over 200 dedicated producers throughout Britain. Currently the producers are based in Leeds, Wakefield and Bradford, which has become known as the Rhubarb Triangle.

The Yorkshire soil encourages the growth of huge and strong root systems with large main buds. Water is applied directly from the mains throughout the indoor growing period. The varieties grown and bred specifically for and by soils in this geographic location provide, with the help of all the contributing factors; the quality, flavour and colour that is traditionally grown Yorkshire Forced Rhubarb. The soil and climate in the area are right for growth of the substantial root systems necessary for this out of season use.

Reference to publication of the specification:

Reference to publication of the specification:

http://defraweb/foodrin/foodname/pfn/products/index.htm

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