# C_2004259EN.01000301.xml

| 21.10.2004 | EN | Official Journal of the European Union | C 259/3 |
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21.10.2004

EN

Official Journal of the European Union

C 259/3

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Publication of an application for registration pursuant to Article 6(2) of Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin

(2004/C 259/03)

This publication confers the right to object to the application pursuant to Articles 7 and 12d of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in a Member State, in a WTO member country or in a third country recognised in accordance with Article 12(3) within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

‘BASILICO GENOVESE’

EC No: IT/00194/17.04.2001

PDO ( X ) PGI ( )

This summary has been drawn up for information purposes only. For full details, in particular the producers of products covered by the PDO or PGI concerned, please consult the complete version of the product specification obtainable at national level or from the European Commission (1).

1

1.   Responsible department in the Member State

| Name | : | Ministero delle Politiche Agricole e Forestali |
| --- | --- | --- |
| Address | : | Via XX Settembre, 20 – 00187 ROMA |
| Tel. | : | (39-06) 481 99 68 |
| fax | : | (39-06) 42 01 31 26 |
| e-mail | : | qualita@politicheagricole.it |

Name

:

Ministero delle Politiche Agricole e Forestali

Address

:

Via XX Settembre, 20 – 00187 ROMA

Tel.

:

(39-06) 481 99 68

fax

:

(39-06) 42 01 31 26

e-mail

:

qualita@politicheagricole.it

2.   Group

| 2.1 | : | Name | : | Comitato Promotore D.O.P. Basilico Genovese |
| --- | --- | --- | --- | --- |
| 2.2 | : | Address | : | Via Gropallo n.10/5 - 16122 Genova - Tel. 010-876272 |
| 2.3 | : | Composition | : | producers/processors (x ) other ( ) |

2.1

:

Name

:

Comitato Promotore D.O.P. Basilico Genovese

2.2

:

Address

:

Via Gropallo n.10/5 - 16122 Genova - Tel. 010-876272

2.3

:

Composition

:

producers/processors (x ) other ( )

| 3. | Type of product: group 1.6. Fresh fruit and vegetables. |
| --- | --- |

3.

Type of product: group 1.6. Fresh fruit and vegetables.

Type of product:

4.   Specification

(summary of requirements under Article 4(2)

4.1.   Name:: ‘Basilico Genovese’

Name

4.2.   Description:: Whole fresh plant of the species Ocimum basilicum L. of local ecotypes or selections.

Ocimum basilicum

The main characteristics of the plant are:

medium to very tall, spreading or cylindrical in growth,

foliage density classifiable as intermediate (medium-low, medium, medium-tall),

elliptical leaf form,

swelling of the blade and edge cuts absent/very slight or slight,

leaf surface flat or convex,

total absence of aroma of mint,

strong and characteristic odour.

4.3.   Geographical area:: The geographical area where ‘Basilico Genovese’ is grown is the Tyrrhenian coast of the administrative Region of Liguria as bounded by the watershed. Packing must take place in that area to ensure traceability and checks on the designation and to protect the quality characteristics of the product, which deteriorates easily.

4.4.   Proof of origin:: Basil has been cultivated from ancient times both as an ornamental plant and to extract its essence, which was believed to have therapeutic qualities. As such, it was introduced by the Romans, who considered that it had healing properties.

There can be no doubt that its current reputation owes more to its use in cooking than to the therapeutic qualities attributed to it by herbalists and popular medicine.

This is particularly true of its use in making Genovese pesto, a typical Italian product originating in Liguria and known throughout the world. The preparation of Genovese pesto requires the ingredients to be ground in a marble mortar with a wooden, marble or glass pestle.

The main ingredient of Genovese pesto is basil, traditionally from the Tyrrhenian coast of the Region of Liguria, which has the organoleptic characteristics required for such use: a complete absence of minty odour and a very intense and pleasant perfume.

An Italian cookery book of 1864 advocates the use of Genovese basil in the preparation of certain recipes, demonstrating the daily use of this essence. Jacini's agricultural survey of 1883 records as an accomplished fact the hothouse cultivation of basil on the Ligurian coast in small greenhouses to meet the constantly growing demand for this product. Historically, the original centre of production was limited to the hinterland of Genoa, which was closer to the market. As demand grew, the area of production expanded.

The traceability of the product is guaranteed by the fact that producers of ‘Basilico Genovese’ must be entered in a list of producers created, held and updated by the inspection body. Furthermore, every year producers must notify the area to be sown, the variety of seed used and the maximum size of the bunches or bouquets they intend to put up thirty days before sowing.

By 31 January of the following year, the producer must also notify the quantities actually produced and marketed.

4.5.   Method of production:: The seeds which may be used to produce ‘Basilico Genovese’ must belong to the species Ocinum Basilicum L. and have the characteristics listed at point 4.2) Description. Only locally selected types are suitable for cultivation. ‘Basilico Genovese’ may be grown either under cover, provided adequate circulation of air is ensured, or in open fields.

Ocinum Basilicum

Under cover, it may be grown either on benches or in the earth.

‘Basilico Genovese’ may not be produced on a medium which has no local soil.

Methyl bromide may not be used to disinfect the soil.

Total production over the year is:

| — | under cover 7 000 plants/m2/year, |
| --- | --- |

—

under cover 7 000 plants/m2/year,

2

| — | in the open air 2 000 plants/m2/year. |
| --- | --- |

—

in the open air 2 000 plants/m2/year.

2

| — | under cover 10 kg/m2/year, |
| --- | --- |

—

under cover 10 kg/m2/year,

2

| — | in the open air 8 kg/m2/year. |
| --- | --- |

—

in the open air 8 kg/m2/year.

2

4.6.   Link:: The soil and climate of the Ligurian hinterland are marked by a microclimate suitable for the cultivation of basil, generated by an unusual combination of inter-related factors, both non-living (soil, temperature, water, light, wind) and living (animal and vegetable organisms), which appears to occur only there. The characteristics of the soil impose a limit on the crops which can be grown and the limited changes to the physical nature of the land allowed for the growing of basil are motivated solely by the special technique of harvesting the plants, which must be done without damaging them. Any alterations to the terrain are an important factor in crop management because they may solve limited and well identified drainage problems without affecting the typical nature of the finished product. The daily changes in temperature have a direct influence on the choice of crops, as do the availability and quality of water, light and wind. The configuration of the territory of Liguria favours the cultivation of basil since its long axis lies along parallels, with crops enjoying sunlight for many hours, even in winter, on south-facing slopes which also provide protection from cold north, easterly and westerly winds through its unique curvature while also benefiting from the regulatory effect of the sea.

Basil grown in Liguria is a unique and inimitable blend of territory, surroundings and cultivation. It is the climatic conditions of Liguria themselves, with their high levels of light even in winter, temperatures which rarely sink below 10° C and a steady stream of air tempered by the sea, which steadfastly combine with the chemical and physical characteristics of the land and the technical knowledge and traditions of the farmers to create a final product whose aromas cannot be found in the same combination and degree in basil grown elsewhere. Although the climate of the Ligurian hinterland is similar to that of lower Lazio and Campania and the origin of the soil where basil is grown is the same as that of lower Piedmont, Piedmont has a typically continental climate while the soils of central Italy are different from those of Liguria. This makes the combination of climate and soil for the grower in Liguria inimitable and special. Basil grown in Piedmont or the other regions bordering on Liguria smells of mint, while that grown further south is considerably less delicate. Comparing basil plants from Liguria with those from other areas shows that the yield of essential basil oil from Liguria is markedly different from that from basil grown elsewhere, this yield rising by a statistically significant extent from basil grown throughout its growing cycle in Liguria to that grown elsewhere in Italy. Even the composition of the essential oil is different, as are the proportions of the various substances, so that the aroma is clearly distinguishable. Basil which has been grown throughout its cycle in Liguria can be clearly distinguished from that grown elsewhere. Taking account of the substances present in larger quantities, or those whose presence, even in small amounts, can affect the final aroma of the basil leaf, makes it possible to clearly distinguish basil grown in Liguria from that from elsewhere. The special aroma of Basilico Genovese and its quality features cannot derive other than from Liguria.

Basil is one of the most representative and typical crops of Liguria and symbolises a style of cooking using traditional flavours.

The characteristics of ‘Basilico Genovese’, the complete absence of minty odour, a very intense and pleasant perfume and the particularly delicate colouring of the leaves are the result of certain features of the soil and climate of Liguria. The soil and sunlight, together with a particularly mild climate, dominated by sea breezes, are features of the area of production which has developed specific technical skills to ensure consistently high quality standards.

Although basil is a minor crop in national and international terms, at regional level it is an important source of income for many firms which produce it under glass all the year round and in open fields in summer. As long ago as the 1920s and 1930s, international horticultural fairs and exhibitions were held at Finale Ligure where all crops grown under glass from the entire region, including basil, received the highest honours. Attesting the importance of these crops for the economy of the region, we have the yearbooks of Italian agriculture and other documents, which described this situation vividly and in detail. Even today basil still accounts for a large part of agriculture and cultivation in Liguria. Basilico Genovese is a unique and inimitable blend of territory, surroundings and cultivation.

4.7   Inspection body::

| Name | : | Camere di Commercio Industria Artigianato ed Agricoltura di Genova, Savona, Imperia e La Spezia. |
| --- | --- | --- |
| Address | : | Via Garibaldi n.4 – 16124 Genova |

Name

:

Camere di Commercio Industria Artigianato ed Agricoltura di Genova, Savona, Imperia e La Spezia.

Address

:

Via Garibaldi n.4 – 16124 Genova

4.8   Labelling:: Basil for sale fresh must be put up in bunches with between two and four pairs of real leaves. The bunch comprises 3 or 10 plants complete with roots and wrapped in paper for foodstuffs bearing the D.O.P. symbol and tied individually. Larger bunches are called bouquets and comprise the number of plants in 10 bunches.

Basil for local or industrial processing comprises portions of whole plants with no more than four pairs of real leaves.

Packaging must use materials which comply with the rules in force and must bear the D.O.P. logo and the full trademark of the firm.

4.9   National requirements:: —

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(1)  European Commission, Directorate-General for Agricolture, Agricultural product quality policy, B-1049 Brussels.

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