# C_2009107EN.01002301.xml

| 9.5.2009 | EN | Official Journal of the European Union | C 107/23 |
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9.5.2009

EN

Official Journal of the European Union

C 107/23

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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 107/06

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

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SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘MARRONE DI COMBAI’

‘MARRONE DI COMBAI’

EC No: IT-PGI-0005-0565-08.11.2006

EC No: IT-PGI-0005-0565-08.11.2006

PGI ( X ) PDO ( )

PGI ( X ) PDO ( )

1.   Name:

Name:

‘Marrone di Combai’

2.   Member State or Third Country:

Member State or Third Country:

Italy

3.   Description of the agricultural product or foodstuff:

Description of the agricultural product or foodstuff:

3.1.   Type of product (Annex II):

Type of product (Annex II):

| Class 1.6.: | Fruit, vegetables and cereals, fresh or processed |
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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:

‘Marrone di Combai’ is a chestnut ecotype that has developed in the typical environment of the Treviso foothills of the Alps. The chestnuts have the following morphological and commercial characteristics when they are released for consumption:

Ellipsoidal shape, flattened apex. The hilum has a regular, tomentose outline and a clearly visible star pattern. The colour of the pericarp varies from light to dark brown but is never dull. The pericarp itself has evident streaks and must be easily removable from the episperm. The episperm, which is light brown, covers the edible part, with some shallow, infrequent intrusions, meaning that, when peeled, it can be easily separated from the flesh. The seed — normally one per fruit, with a low polyembryon percentage — is a single body with superficial grooves. The flesh has a floury texture and whitish colour. When cooked, it becomes crunchy and flavoursome.

When placed on the market, the fruit must be in optimal health and must comply with the following requirements:

| | ‘Extra’ class:
  large fruit size: | 50-80 fruit per kilogram; |
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‘Extra’ class:

large fruit size:

50-80 fruit per kilogram;

| | maximum 4 % by weight of fruit with endocarp affected by insects; |
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maximum 4 % by weight of fruit with endocarp affected by insects;

| | maximum 3 % by weight of fruit with damage to the pericarp. |
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maximum 3 % by weight of fruit with damage to the pericarp.

| | Class I: | 81-105 fruit per kilogram; |
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Class I:

81-105 fruit per kilogram;

| | maximum 6 % by weight of fruit with endocarp affected by insects; |
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maximum 6 % by weight of fruit with endocarp affected by insects;

| | maximum 5 % by weight of fruit with damage to the pericarp. |
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maximum 5 % by weight of fruit with damage to the pericarp.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

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

Feed (for products of animal origin only):

—

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:

The production steps must take place in the production area referred to under 4, in order to guarantee the origin and inspection of the product.

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

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

The curatura soaking process which the product undergoes may take place outside the geographical area described under 4, but, so as not to adversely affect the quality of the product, must be carried out within 24 hours of harvesting.

curatura

Alternatively, the product must be kept in a cold store for a maximum of three days, at a temperature of between 0,5 °C and 2 °C and a humidity level of between 95 % and 98 %, followed by curatura.

curatura

Curatura is a process which consists in immersing the chestnuts in water at room temperature for a period of between five and seven days, with the water being changed at the half-way stage. Alternatively, the chestnuts can be immersed in water at a temperature of 45 °C to 48 °C for 45 minutes, after which they are quickly immersed in cold water until they cool down completely. Subsequently, the chestnuts are dried using a hot-air drying machine and ventilators. Alternatively, they are laid out on wooden lattices and repositioned every day until they have completely dried.

Curatura

All the produce is made available for consumption in the following types of packaging: jute bags containing 1 kg, 2 kg, 3 kg, 5 kg or 25 kg; plastic nets containing 1 kg, 2 kg, 3 kg, 5 kg or 25 kg; and baskets or wooden boxes from a minimum of 1 kg to a maximum of 5 kg. The packages are closed mechanically by means of metal clips, nylon threading or twine bearing a lead seal. Sealing is carried out in such a way as to fix the label with the logo onto the package. In the case of the baskets and boxes the packaging features cellophane, twine bearing a lead seal and a clearly visible logo.

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling:

The inspection body will verify that the product is identified through the affixing of a label with a logo bearing the words ‘Marrone di Combai’, which must be significantly larger than any other wording. The label or containers must provide the following information: the name and brand of the producer or the packaging firm; the net weight as sold and the category; nutritional and dietary information; the year of production; instructions on the correct storage and use of the product. The logo is made up of a stylised chestnut surrounded by stylised light brown chestnut husk, framed in a dark brown square (light brown — Pantone 465U, dark brown — Pantone 4625U). Dimensions: the logo may have the following dimensions: 65 mm x 102 mm; 33 mm x 51 mm; 17 mm x 25 mm; 8 mm x 12 mm.

Image

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

The geographical production area for ‘Marrone di Combai’ is made up of the territory of the following municipalities in Treviso province: Cison di Valmarino, Cordignano, Follina, Fregona, Miane, Revine Lago, Sarmede, Segusino, Tarzo, Valdobbiadene and Vittorio Veneto.

5.   Link with the geographical area:

Link with the geographical area:

5.1.   Specificity of the geographical area:

Specificity of the geographical area:

The area described in point 4 lies entirely on the foothills of the Alps.

The typically mountainous (Alpine foothill) territory on which the ‘Marrone di Combai’ is produced is formed, from a strictly geological viewpoint, from a complex of calcareous/flint rocks of karst morphology and a complex of hills characterised by deep ravines, steep slopes and widespread processes of soil degradation resulting from the overlaying of hard, resistant rocks. This type of orography is very important in terms of the climate: the distribution of the chain of Alpine foothills and the ‘lines of hills’ creates a barrier effect against east winds, while giving free run to currents from the north, thereby reducing the temperature range as compared to the lowlands. The abundant precipitation, which is distributed according to an equinoctial rainfall pattern, and the total absence of fog, which is a feature of all other localities in the Po/Veneto Valley, help to characterise the environment, making it particularly well suited to the production of ‘Marrone di Combai’ PGI.

5.2.   Specificity of the product:

Specificity of the product:

Sensory analyses using panel tests have shown a positive correlation between the characteristics of the flesh, in particular its pastiness, and the overall enjoyment of the chestnuts. Besides the factors that influence tactile perception, there is a special aroma that is appreciated for the distinctiveness of the spiced, floral and herbaceous sensations present with marked intensity in the product when consumed. The quantitative values expressed by descriptors specifically identified for the sensorial analysis have revealed high intensity levels for aroma, aroma durability, sweetness and, by contrast, very low levels for attributes negatively correlated with the overall enjoyment of the fruit, related to astringency and bitterness. The distinctiveness of the aromas of ‘Marrone di Combai’ is linked to the characteristics of the soils in the area of cultivation and are an expression of the close relationship between plant, soil and cultivation environment.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

The request for registration of the ‘Marrone di Combai’ PGI is based on the distinctive characteristics of the products and also, essentially, on its reputation.

The presence and the particular quality characteristics of chestnuts in the ‘Marrone di Combai’ area are confirmed by numerous historical references dating back to the 12th century. These demonstrate that, in characterising this product, both environmental factors and human factors are important, since the chestnut has always had a fundamental role in sustaining the inhabitants of these hills. Indeed, among the various historical references, one dated 18 September 1665 emphasises the social and participatory factors linked to harvesting of the chestnuts: the entire population, including women and children, took part in this activity, which was regulated by assigning shares based on family composition.

More recently, the fame and renown of ‘Marrone di Combai’ has spread from the Veneto to consumers throughout Italy, thanks partly to festivals and country fairs such as the ‘Festa dei Marroni di Combai’, which, since 1945, has been an important event both locally and nationally.

The distinctive nature of this product is closely linked to the geographical environment in which it is produced.

The geological characteristics of the production area, and in particular the presence of calcareous/flint rocks of karst morphology, together with the steep slopes of the hilly territories, prevent the build-up of stagnant water and allow excellent drainage of the cultivation land. This leads to a good level of pastiness and sweetness in the flesh, as well as a strong and long-lasting flavour and an absence of astringency and bitterness.

Moreover, the barrier formed by the hills against east winds and the presence of currents from the north, which reduce the annual temperature range as compared to the lowlands and prevent the formation of fog, have a positive influence on the health and development of the plants, thereby making it possible to obtain a healthy, high-quality product.

Reference to publication of the specification:

Reference to publication of the specification:

The Government launched the national objection procedure with the publication of the proposal for recognising ‘Marrone di Combai’ in Official Gazette of the Italian Republic No 273 of 23 November 2005.

Official Gazette of the Italian Republic

The full text of the product specification is available:

| — | at the following site
  www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop%20Igp%20e%20Stg
  or |
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at the following site

www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop%20Igp%20e%20Stg

or

| — | by going directly to the home page of the Ministry (www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE (Reg CE 510/2006)’. |
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by going directly to the home page of the Ministry (www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and then on ‘Disciplinari di Produzione all’esame dell’UE (Reg CE 510/2006)’.

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(1)  OJ L 93, 31.3.2006, p. 12.

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