# C_2010073EN.01004201.xml

| 23.3.2010 | EN | Official Journal of the European Union | C 73/42 |
| --- | --- | --- | --- |

23.3.2010

EN

Official Journal of the European Union

C 73/42

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Publication of an amendment 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

2010/C 73/12

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

1

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

Amendment application according to Article 9

Amendment application according to Article 9

‘POMODORO S. MARZANO DELL’AGRO SARNESE-NOCERINO’

‘POMODORO S. MARZANO DELL’AGRO SARNESE-NOCERINO’

EC No: IT-PDO-0117-1524-10.04.2003

EC No: IT-PDO-0117-1524-10.04.2003

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Heading in the specification affected by the amendment:

Heading in the specification affected by the amendment:

| — |  | Name of product |
| --- | --- | --- |
| — | | Description of product |
| — | | Geographical area |
| — |  | Proof of origin |
| — | | Method of production |
| — |  | Link |
| — | | Labelling |
| — | | National requirements |
| — |  | Other (to be specified) |

—



Name of product

—

Image

Description of product

—

Image

Geographical area

—



Proof of origin

—

Image

Method of production

—



Link

—

Image

Labelling

—

Image

National requirements

—



Other (to be specified)

2.   Type of amendment(s):

Type of amendment(s):

| — |  | Amendment to Single Document or Summary Sheet |
| --- | --- | --- |
| — | | Amendment to specification of registered PDO or PGI for which neither the Single Document nor Summary has been published |
| — |  | Amendment to specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006) |
| — |  | Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006) |

—



Amendment to Single Document or Summary Sheet

—

Image

Amendment to specification of registered PDO or PGI for which neither the Single Document nor Summary has been published

—



Amendment to specification that requires no amendment to the published Single Document (Article 9(3) of Regulation (EC) No 510/2006)

—



Temporary amendment to specification resulting from imposition of obligatory sanitary or phytosanitary measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3.   Amendment(s):

Amendment(s):

3.1.   Description:

Description:

The description of the characteristics of the fruit has been changed to include two categories (standard 1 and standard 2) based on their morphological and qualitative characteristics.

Protection is to be extended to sliced tomatoes, the morphological and qualitative characteristics of which are now also described.

3.2.   Geographical area:

Geographical area:

The paragraph in the production specification dealing with the Campania regional authorities’ remit in assessing possible extensions to land bordering on the production area has been deleted; such amendments can be made only on the basis of a request under Article 9 of Regulation (EC) No 510/2006.

3.3.   Method of production:

Method of production:

Taking account of time-honoured local techniques, but without affecting the link with the region, the changes here serve better to specify planting distances or picking times, the maximum yield per unit of surface area and in terms of processed products and the percentage of drained product. Adjustments have also been made to the parameters for the optical refractometric residue of the fruit and provisions on packaging.

For the sliced product, an indication has been included of the main processing steps, as already laid down for whole peeled tomatoes. Citric acid has been included for possible use as a processing aid. Finally, the geographical link with the region has been strengthened by means of a condition whereby possible genetic improvements to the San Marzano ecotype, as referred to in the current production specification, are to be carried out only in the specific area identified.

The paragraph allowing the Campania Region to grant production permits to processing companies has been deleted.

The tomatoes may be grown in a protective environment to protect the crop from parasites and insect pests.

3.4.   Labelling:

Labelling:

There is a requirement to indicate ‘pomodori pelati a filetti’ (sliced peeled tomatoes) on labels for the product in question. The characteristics and colouring of the PDO logo are described more precisely than is the case in the current specification.

3.5.   National requirements:

National requirements:

Reference to the national penalties applicable for infringement of the specification provisions is withdrawn, since they apply in any case. The arrangements for inspections by the competent inspection body have been brought into line with Article 10 of Regulation (EC) No 510/2006.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘POMODORO S. MARZANO DELL’AGRO SARNESE-NOCERINO’

‘POMODORO S. MARZANO DELL’AGRO SARNESE-NOCERINO’

EC No: IT-PDO-0117-1524-10.04.2003

EC No: IT-PDO-0117-1524-10.04.2003

PDO ( X ) PGI ( )

PDO ( X ) PGI ( )

This summary sets out the main elements of the product specification for information purposes.

1.   Responsible department in the Member State:

Responsible department in the Member State:

| Name: | Ministero delle politiche agricole alimentari e forestali |
| --- | --- |
| Address: | Via XX Settembre 20 |
| 00187 Roma RM |
| ITALIA |

Name:

Ministero delle politiche agricole alimentari e forestali

Address:

Via XX Settembre 20

00187 Roma RM

ITALIA

Tel.

+39 0646655106

Fax

+39 0646655306

E-mail:

saco7@politicheagricole.gov.it

2.   Group:

Group:

| Name: | Consorzio per la Tutela del Pomodoro S. Marzano dell’Agro Sarnese-Nocerino |
| --- | --- |
| Address: | Via Piave 120 |
| 84083 Castel San Giorgio SA |
| ITALIA |

Name:

Consorzio per la Tutela del Pomodoro S. Marzano dell’Agro Sarnese-Nocerino

Address:

Via Piave 120

84083 Castel San Giorgio SA

ITALIA

Tel.

+39 0815161819

Fax

+39 0815162610

E-mail:

info@consorziosanmarzano.it

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

Type of product:

| Class 1.6 — | Fruit, vegetables and cereals |
| --- | --- |

Class 1.6 —

Fruit, vegetables and cereals

4.   Specification:

Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1.   Name:

Name:

‘Pomodoro S. Marzano dell’Agro Sarnese-Nocerino’

4.2.   Description:

Description:

The product offered for sale to consumers consists exclusively of tomatoes of the S. Marzano 2 and KIROS (ex Cirio 3 selection) varieties, or improved strains of these, grown in the Agro Sarnese-Nocerino area and processed into ‘pelato’ (peeled tomatoes) by means of an industrial processing procedure by operators established in the area of production. The product is generally presented for sale in glass jars or tins.

The vines and tomatoes of the S. Marzano 2 and KIROS varieties or improved strains of these that may be processed to produce ‘Pomodoro San Marzano dell’Agro Sarnese-Nocerino’ PDO tomatoes must fulfil the following requirements:

| 1. | Plant characteristics:






  — | plants are not subject to any height specifications, but may not be of unspecified variety, |
| --- | --- | --- |

1.

Plant characteristics:

—

plants are not subject to any height specifications, but may not be of unspecified variety,

| — | foliage amply covering the fruit, |
| --- | --- |

—

foliage amply covering the fruit,

| — | gradual maturation, |
| --- | --- |

—

gradual maturation,

| — | unripe tomatoes have ‘green shoulders’. |
| --- | --- |

—

unripe tomatoes have ‘green shoulders’.

| 2. | Characteristics of fresh fruit suitable for peeling:






  (a) | fruit with two or three lobular cavities, typical elongated parallelepiped shape with a length of 60 to 80 mm, measured from the stem joint to the stylar end for standard 1; elongated cylindrical form tending to a pyramid shape with a length of 60 to 80 mm, measured from the stem joint to the stylar end for standard 2; |
| --- | --- | --- |

2.

Characteristics of fresh fruit suitable for peeling:

(a)

fruit with two or three lobular cavities, typical elongated parallelepiped shape with a length of 60 to 80 mm, measured from the stem joint to the stylar end for standard 1; elongated cylindrical form tending to a pyramid shape with a length of 60 to 80 mm, measured from the stem joint to the stylar end for standard 2;

| (b) | angular cross-section for standard 1; rounded cross-section for standard 2; |
| --- | --- |

(b)

angular cross-section for standard 1; rounded cross-section for standard 2;

| (c) | axial ratio: no less than 2,2 + 0,2 (based on the lengths of the longitudinal axis and the widest transversal mid-section axis); |
| --- | --- |

(c)

axial ratio: no less than 2,2 + 0,2 (based on the lengths of the longitudinal axis and the widest transversal mid-section axis);

| (d) | absence of stalk; |
| --- | --- |

(d)

absence of stalk;

| (e) | red colour typical of the variety; |
| --- | --- |

(e)

red colour typical of the variety;

| (f) | easily detachable cuticle; |
| --- | --- |

(f)

easily detachable cuticle;

| (g) | small seed cavities; |
| --- | --- |

(g)

small seed cavities;

| (h) | pH value of no more than 4,50; |
| --- | --- |

(h)

pH value of no more than 4,50;

| (i) | refractometric residue at 20 °C equal to or over 4,0 %; |
| --- | --- |

(i)

refractometric residue at 20 °C equal to or over 4,0 %;

| (j) | limited presence of thickened vascular strands around the petiole (leaf stalk). |
| --- | --- |

(j)

limited presence of thickened vascular strands around the petiole (leaf stalk).

The following tolerances are applied for both standards:

At point (a): slightly irregularly shaped fruit, though still typical of the variety and not making up more than 5 % of the batch; at point (d): stalks may be present on a maximum of 1,1 % of the fruit; at point (e): a maximum of 2 cm2 of the surface of a fruit may be yellow, but such fruit may not make up over 5 % of the batch; at point (i): tolerance of – 0,2 applies to the refractometric residue at 20 °C.

2

‘Pomodori pelati interi’/‘pomodori pelati a filetti’ — whole peeled tomatoes/sliced peeled tomatoes:

| — | red colour typical of the variety, assessed visually; a maximum of 2 cm2 of the surface of a fruit may be yellow, but such fruit may not make up over 5 % of the sample in question, — absence of extraneous odours and tastes, — absence of parasite larvae or parasite damage (necrotic spots of any size affecting the flesh of the tomatoes); absence of internal rot along the stylar axis, — weight of drained product not less than 65 % of net weight; — cut in longitudinal segments in the case of sliced peeled tomatoes, or in the case of whole peeled tomatoes in a whole state or at least not damaged so as to alter the shape or volume of the fruit to an extent corresponding to more than 65 % of its drained weight, — net optical refractometric residue at 20 °C equal to or over 5,0 % with a 0,2 % tolerance; tomato peel accounting for no more than 2 cm2 per 100 g on average (assessed on at least five containers); the peel content in any one container may not exceed four times this limit, — the mould content in preserved tomatoes (tomatoes and protective liquid) may not exceed 30 % of the range of products with an optical refractometric residue at 20 °C of less than 6,0 % and 40 % of the range of products with an optical refractometric residue at 20 °C equal to or over 6,0 %, — the total content of D and L lactic acids in the preserved tomatoes (tomatoes and protective liquid) may not exceed 0,4 g/kg; the pH value must be between 4,2 and 4,5, — table salt may be added up to 3 % of net weight. (The natural chloride content is considered to be equal to 2 % of the optical refractometric residue), — basil leaves may be added, — citric acid may be added as a processing aid up to 0,5 % of the weight of the product, — also permitted is the adding of juice, part-concentrated juice and semi-concentrate obtained exclusively from tomatoes of the S. Marzano 2 and KIROS varieties, or improved strains of these, produced in the Agro Sarnese-Nocerino area. |
| --- | --- |

—

red colour typical of the variety, assessed visually; a maximum of 2 cm2 of the surface of a fruit may be yellow, but such fruit may not make up over 5 % of the sample in question, — absence of extraneous odours and tastes, — absence of parasite larvae or parasite damage (necrotic spots of any size affecting the flesh of the tomatoes); absence of internal rot along the stylar axis, — weight of drained product not less than 65 % of net weight; — cut in longitudinal segments in the case of sliced peeled tomatoes, or in the case of whole peeled tomatoes in a whole state or at least not damaged so as to alter the shape or volume of the fruit to an extent corresponding to more than 65 % of its drained weight, — net optical refractometric residue at 20 °C equal to or over 5,0 % with a 0,2 % tolerance; tomato peel accounting for no more than 2 cm2 per 100 g on average (assessed on at least five containers); the peel content in any one container may not exceed four times this limit, — the mould content in preserved tomatoes (tomatoes and protective liquid) may not exceed 30 % of the range of products with an optical refractometric residue at 20 °C of less than 6,0 % and 40 % of the range of products with an optical refractometric residue at 20 °C equal to or over 6,0 %, — the total content of D and L lactic acids in the preserved tomatoes (tomatoes and protective liquid) may not exceed 0,4 g/kg; the pH value must be between 4,2 and 4,5, — table salt may be added up to 3 % of net weight. (The natural chloride content is considered to be equal to 2 % of the optical refractometric residue), — basil leaves may be added, — citric acid may be added as a processing aid up to 0,5 % of the weight of the product, — also permitted is the adding of juice, part-concentrated juice and semi-concentrate obtained exclusively from tomatoes of the S. Marzano 2 and KIROS varieties, or improved strains of these, produced in the Agro Sarnese-Nocerino area.

2

2

4.3.   Geographical area:

Geographical area:

To qualify for the ‘Pomodoro S. Marzano dell’Agro Sarnese-Nocerino’ PDO, tomatoes must be produced by agricultural undertakings and processed by industrial operators in areas belonging to the following municipalities:

| | Province of Salerno
  Municipalities that are fully covered: S. Marzano sul Sarno, S. Valentino Torio, Scafati
  Municipalities that are partially covered: Baronissi, Fisciano, Mercato S. Severino, Castel San Giorgio, Siano, Roccapiemonte, Nocera Superiore, Nocera Inferiore, Sarno, Pagani, Angri, Egidio Monte Albino |
| --- | --- |

Province of Salerno

Municipalities that are fully covered: S. Marzano sul Sarno, S. Valentino Torio, Scafati

Municipalities that are partially covered: Baronissi, Fisciano, Mercato S. Severino, Castel San Giorgio, Siano, Roccapiemonte, Nocera Superiore, Nocera Inferiore, Sarno, Pagani, Angri, Egidio Monte Albino

| | Province of Avellino
  Municipalities that are partially covered: Montoro Superiore, Montoro Inferiore |
| --- | --- |

Province of Avellino

Municipalities that are partially covered: Montoro Superiore, Montoro Inferiore

| | Province of Naples
  Municipalities that are fully covered: S. Antonio Abate, Pompei, S. Maria La Carità, Striano, Boscoreale, Poggiomarino
  Municipalities that are partially covered: Gragnano; Castellammare di Stabia, Acerra, Afragola, Brusciano, Caivano, Camposano, Casalnuovo, Castelcisterna, Cicciano, Cimitile, Mariglianella, Marigliano, Nola, Palma Campania, Pomigliano, Scisciano, S. Vitaliano |
| --- | --- |

Province of Naples

Municipalities that are fully covered: S. Antonio Abate, Pompei, S. Maria La Carità, Striano, Boscoreale, Poggiomarino

Municipalities that are partially covered: Gragnano; Castellammare di Stabia, Acerra, Afragola, Brusciano, Caivano, Camposano, Casalnuovo, Castelcisterna, Cicciano, Cimitile, Mariglianella, Marigliano, Nola, Palma Campania, Pomigliano, Scisciano, S. Vitaliano

All the aforesaid municipalities are included in the Agro Sarnese-Nocerino area and neighbouring areas and cultivate tomatoes on the irrigated or irrigable arable land on their plains. Hillside areas are of course excluded as they are not irrigated.

4.4.   Proof of origin:

Proof of origin:

Each stage in the production process is monitored, with all inputs and outputs recorded. This, along with the compilation of specific registers, managed by the inspection body, of growers, traders, processors and packagers, and timely notification to the inspection body of the quantities produced, ensures product traceability. All operators, whether legal or natural persons, registered in the relevant lists will be subject to checks by the inspection body.

4.5.   Method of production:

Method of production:

The ‘Pomodoro S. Marzano dell’Agro Sarnese-Nocerino’ PDO is produced using exclusively, as raw material, tomatoes from vines of the S. Marzano 2 and KIROS varieties, or improved strains of these, produced in the Agro Sarnese-Nocerino area as specified at point 4.3. The tomatoes are collected and processed at plants located in the same area. The tomatoes may be grown in a protective environment to protect the crop from parasites and insect pests.

The S. Marzano tomatoes are grown exclusively on level, irrigated plots made up for the most part of pyroclastic material that is volcanic in origin and very deep, loose, naturally fertile, with good organic content and high levels of assimilable phosphorous and exchangeable potassium.

Transplanting generally takes place in the first half of April, but can extend into the first 10 days of May. Vines must be planted at least 40 cm apart along the row, with 110 cm between rows; they must be grown vertically with suitable staking and horizontal wires. In addition to normal growing techniques, shoot pruning and topping are also allowed. Any form of forcing intended to alter the natural biological cycle of the tomato — especially as regards ripening — is banned.

The tomatoes are picked in the period between 30 July and 30 September by hand only and at different times, as and when they are fully ripe.

They then have to be sorted and transported in plastic containers holding between 25 and 30 kg. For transfer from the undertaking’s and/or collective’s collection centre to the processing plant, they may first be put into large, individually marked crates holding no more than 250 kg.

Maximum yield is 80 tonnes/ha and yield in terms of processed product is no more than 80 %.

The fresh tomatoes are processed into peeled tomatoes in canning factories in the Agro Sarnese-Nocerino area.

The main steps involved in the production of the processed (peeled) product are as follows:

| — | whole peeled tomatoes: washing and grading — peeling — separation of peel — grading of product — canning — adding of protective liquid under atmospheric pressure or vacuum — sealing — sterilising — cooling of cans — storage (prepared in line with good production practice), |
| --- | --- |

—

whole peeled tomatoes: washing and grading — peeling — separation of peel — grading of product — canning — adding of protective liquid under atmospheric pressure or vacuum — sealing — sterilising — cooling of cans — storage (prepared in line with good production practice),

| — | sliced peeled tomatoes: washing and grading — peeling — separation of peel — grading of product — slicing — draining — canning — adding of protective liquid under atmospheric pressure or vacuum — sealing — sterilising — cooling of cans — storage (prepared in line with good production practice). |
| --- | --- |

—

sliced peeled tomatoes: washing and grading — peeling — separation of peel — grading of product — slicing — draining — canning — adding of protective liquid under atmospheric pressure or vacuum — sealing — sterilising — cooling of cans — storage (prepared in line with good production practice).

4.6.   Link:

Link:

The soils in the Agro Sarnese-Nocerino area have their origins in the volcanic eruptions of Somma-Vesuvio and the surrounding pre-Appennine formations and the resulting physical and chemical characteristics make them among the best in Italy.

The Agro Sarnese-Nocerino’s climate benefits from the influence of the sea. Temperatures are not particularly extreme: they may drop below zero occasionally, but not for long; hail is a fairly rare phenomenon. The dominant winds are the Maestro from the north and the Sirocco from the south. Rainfall is high in autumn, winter and spring, but sparse to non-existent in the summer. Despite the lack of rain in the summer months, the relative humidity of the air remains quite high. The area’s hydrology is very rich thanks to its many springs and water tables at various depths.

This combination of soil, water and climatic conditions, together with the industriousness of the farmers, provides a unique basis defining the whole of the Agro Sarnese-Nocerino plain, which is dominated to the north-west by the volcanic Somma-Vesuvio range and to the south by the dolomitic massif of the Lattari Mountains.

The S. Marzano tomato has a highly pronounced geographical link with its most typical surroundings, the Agro Sarnese-Nocerino. Indeed, it is in these surroundings that the S. Marzano tomato originated and became most established among the area’s small farmers; it is also here that the tomatoes have traditionally been processed into ‘pelato’ and from here that the processed product has found its way around the world to grace the tables of hundreds of millions of consumers down through the decades. According to a publication by Professor Luigi Leggieri (‘S. Marzano and Lampadina tomatoes in the peeled tomato industry’, Fruit and vegetable growing in Italy, December 1940) the ‘S. Marzano’ variety was isolated from tomatoes grown in the Fiano district, between Nocera Inferiore and Sarno and later cultivated in S. Marzano sul Sarno, under more favourable environmental conditions. With the development of the S. Marzano variety the peeled tomato industry started to take off to the extent of becoming ‘the pride of Campania’, as Professor Ferruccio Zago writes in his booklet ‘An introduction to horticulture’ (1934, Rome, Poligrafica R. Filipponi) ‘The peeled tomato industry is the pride of Campania. The variety of tomato used is known by the name of S. Marzano, also called “the long tomato” on account of its shape, and is extensively cultivated in the Agro Sarnese-Nocerino’.

Fruit and vegetable growing in Italy

4.7.   Inspection body:

Inspection body:

| Name: | IS.ME.CERT. — Istituto Mediterraneo di Certificazione Agroalimentare |
| --- | --- |
| Address: | Via G. Porzio Centro Direzionale Isola G/1 |
| 80143 Napoli NA |
| ITALIA |

Name:

IS.ME.CERT. — Istituto Mediterraneo di Certificazione Agroalimentare

Address:

Via G. Porzio Centro Direzionale Isola G/1

80143 Napoli NA

ITALIA

Tel.

+39 0817879789

Fax

+39 0816040176

E-mail:

info@ismecert.it

4.8.   Labelling:

Labelling:

The product will be labelled in accordance with Legislative Decree No 109 of 27 January 1992. Processing companies operating in the area described at point 4.3 must include the following wording on the labels affixed to glass jars, tin cans and boxes in which the tomatoes are put:

| — | Pomodoro S. Marzano dell’Agro Sarnese-Nocerino, |
| --- | --- |

—

Pomodoro S. Marzano dell’Agro Sarnese-Nocerino,

| — | Denominazione di Origine Protetta — DOP, |
| --- | --- |

—

Denominazione di Origine Protetta — DOP,

| — | Pomodori pelati interi, pomodori pelati a filetti. |
| --- | --- |

—

Pomodori pelati interi, pomodori pelati a filetti.

| — | the name of the producer’s undertaking, |
| --- | --- |

—

the name of the producer’s undertaking,

| — | the contents, i.e. the actual quantity concerned in accordance with the provisions in force, |
| --- | --- |

—

the contents, i.e. the actual quantity concerned in accordance with the provisions in force,

| — | the year when the tomatoes were picked and processed, |
| --- | --- |

—

the year when the tomatoes were picked and processed,

| — | the ‘best before’ date, |
| --- | --- |

—

the ‘best before’ date,

| — | the ‘Pomodoro San Marzano dell’Agro Sarnese-Nocerino’ PDO logo. |
| --- | --- |

—

the ‘Pomodoro San Marzano dell’Agro Sarnese-Nocerino’ PDO logo.

The wording must appear in characters of a uniform size, font and colour, grouped together in the same part of the label and presented clearly, legibly, indelibly and large enough to stand out from the background on which they are printed, so as to be clearly distinguishable from all other text and graphics.

Image

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

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