# C_2010162EN.01001101.xml

| 22.6.2010 | EN | Official Journal of the European Union | C 162/11 |
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22.6.2010

EN

Official Journal of the European Union

C 162/11

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Publication of an application in accordance with 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 162/05

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.

1

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘OIE D'ANJOU’

‘OIE D'ANJOU’

EC No: FR-PGI-0005-0477-20.06.2005

EC No: FR-PGI-0005-0477-20.06.2005

PDO ( ) PGI ( X )

PDO ( ) PGI ( X )

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: | INAO |
| --- | --- |
| Address: | 51 rue d’Anjou |
| 75008 Paris |
| FRANCE |

Name:

INAO

Address:

51 rue d’Anjou

75008 Paris

FRANCE

Tel.

+33 0153898000

Fax

+33 0153898060

E-mail:

info@inao.gouv.fr

2.   Group:

Group:

| Name: | Fermiers du Val de Loire |
| --- | --- |
| Address: | Boulevard Pasteur |
| B.P. 262 |
| 44158 Ancenis Cedex |
| FRANCE |

Name:

Fermiers du Val de Loire

Address:

Boulevard Pasteur

B.P. 262

44158 Ancenis Cedex

FRANCE

Tel.

+33 0240988252

Fax

+33 0240831500

E-mail:

vpitondregoire@terrena.fr

Composition:

Producers/processors ( X ) Other ( )

3.   Type of product:

Type of product:

| Class 1.1 — | Fresh meat (and offal) |
| --- | --- |

Class 1.1 —

Fresh meat (and offal)

4.   Specification:

Specification:

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

4.1.   Name:

Name:

‘Oie d'Anjou’

4.2.   Description:

Description:

The ‘Oie d'Anjou’ is a goose to be eaten roasted, traditionally during the end-of-year festive season.

Its distinguishing features include its pleasing aroma, strongly marked by the scent of white meat, the soft but firm consistency of its flesh and its pleasant taste.

‘Oie d'Anjou’ geese are sold as whole birds either oven-ready, with a minimum weight of 2,5 kg, or partially eviscerated, with a minimum weight of 2,8 kg.

The carcases are round, big breasted and broad, as the breast meat is located next to the sternum. They are completely plucked and devoid of stubs. The skin must be soft, sufficiently but not overly fleshy, and of a yellow colour.

The correct degree of fattening is characterised by fat deposits under the skin of the chest and the abdomen, which are limited on the back and non-existent on the legs, together with a firm nub of fat under the wings.

4.3.   Geographical area:

Geographical area:

‘Oie d'Anjou’ geese hatch, are reared and are slaughtered in the geographical area comprising the following:

Maine et Loire Department: in its entirety;

Indre et Loire Department: Château la Vallière canton, in part: the municipalities of Château la Vallière, Rille, Hommes, Savigné sur Lathan, Channay sur Lathan, Coucelles de Touraine, Souvigné, Couesmes, Brèches, Villers au Bouin, Braye sur Maulne, Marcilly sur Maulne, Luble and St Laurent de Lin; Bourgueil canton in part: the municipalities of Benais, Bourgueil, St Nicolas de Bourgueil, Restignes, Continvoir and Gizeux; Langeais canton in part: the municipality of Avrillé les Ponceaux;

Loire-Atlantique Department: Ligné, Ancenis, Varades, Riaillé, St Mars la Jaille, Moisdon la Rivière and St Julien de Vouvantes cantons; Chateaubriant canton in part: the municipalities of Chateaubriant and Soudan;

Mayenne Department: St Aignan sur Roë, Craon, Château Gontier, Château Gontier est, Château Gontier ouest, Bierné and Grez en Bouère cantons;

Sarthe Department: Sablé sur Sarthe, La Flèche, Malicorne sur Sarthe, Pontvallin, Le Lude and Mayet cantons; Suze sur Sarthe canton in part: the municipality of Parigné le Pôlin; Ecommoy canton in part: the municipalities of Ecommoy, Saint Biez en Belin and Saint Ouen en Belin; Château du Loir canton in part: the municipalities of Château du Loir, Beaumont Pied de Bœuf, Dissay sous Courcillon, Flée, Luceau, Montabon, Nogent sur Loir, St Pierre de Chevillé, Thoiré sur Dinan and Vouvray sur Loir; La Chartre sur le Loir canton in part: the municipalities of La Chartre sur le Loir, Beaumont sur Dême, Chahaignes, Lhomme and Marçon;

Deux-Sèvres Department: Mauléon, Argenton l’Église, Argenton Château, Thouars, Thouars 1, Thouars 2, Airvault, St Varent and Bressuire cantons.

4.4.   Proof of origin:

Proof of origin:

All the provisions allowing for proof that the ‘Oie d'Anjou’ comes from the geographical area of the PGI have been established. The provisions for traceability from one end of the production chain to the other (in both directions) are laid down. These provisions are based on the following:

| — | checks on the eligibility of the various operators in relation to the geographical area and transport times, |
| --- | --- |

—

checks on the eligibility of the various operators in relation to the geographical area and transport times,

| — | code numbers and slaughtering documents for each batch slaughtered, allowing for identification of the holding and its location, |
| --- | --- |

—

code numbers and slaughtering documents for each batch slaughtered, allowing for identification of the holding and its location,

| — | certificates of origin and delivery notes for goslings allowing for the identification of the holding and building and the breeding stock concerned, |
| --- | --- |

—

certificates of origin and delivery notes for goslings allowing for the identification of the holding and building and the breeding stock concerned,

| — | traceability data kept by the holding for the identification of feed delivery dates and production dates for feed. |
| --- | --- |

—

traceability data kept by the holding for the identification of feed delivery dates and production dates for feed.

These data make it possible, inter alia, to retrace the whole production process of the product and, in the event of any complaints from clients, to analyse the causes and take appropriate corrective measures.

4.5.   Method of production:

Method of production:

‘Oie d'Anjou’ geese are produced by breeding male White Rhine Geese with female White Rhine Geese. Only female goslings are delivered for rearing.

The maximum transport time for the eggs between the breeding holding and the hatchery, located within the geographical area, is one hour and forty-five minutes.

The hatching eggs collected are stored for a maximum of seven days before being put into an incubator. Delivery time for the newly hatched goslings from the hatchery to the holding must be no more than one hour forty-five minutes.

In all, the geese are reared for a minimum of 175 days (from the day they hatch to the day they are slaughtered), but the average rearing period is 222 days.

‘Oie d'Anjou’ geese are let out to open-air runs at a very early age (four weeks at the latest).

The grazing phase is a minimum of 92 days, but, in reality, lasts for an average of 138 days. During this period, at least 2,5 hectares of meadows and/or 1,25 hectares of temporary meadows, catch crops (wheat, rye, etc.) and, in any event, at least 1,25 hectares of maize to be eaten in the fields are made available for 1 000 geese. In addition, as much wheat as they can eat is distributed to the geese.

The geese are constantly kept in a condition of non-competition thanks to management of the available areas of the open-air runs and diversified feed.

During the finishing period of at least eight weeks, the geese have access to a straw-covered, open-air exercise area adjoining the building where they are raised.

The grain fed to the geese is produced on the same agricultural holding.

In addition to the feed and grain produced on the holding and distributed during the raising and finishing periods of the ‘Oie d'Anjou’, only the compound feedingstuffs given to the birds in the start and growth phase or in the finishing phase are purchased by the holdings and, in this case, may come from outside the PGI area.

The holding is located at no more than 100 km from the slaughterhouse and the maximum transport time between the slaughterhouse and the holding is set at three hours.

At the time of slaughter, the batches of geese are comprised of homogeneous birds, made up of well fattened geese, that is to say that a layer of fat running down between their legs, reflecting the subcutaneous fat deposit on the breast and abdomen, is apparent to the eyes and on touching, while a very firm nub of fat can be felt under the wings. The plumage and feet are clean.

4.6.   Link with the geographical area:

Link with the geographical area:

4.6.1.   Specificity of the geographical area

Specificity of the geographical area

The geographical area is located in the basin of the lower reaches of the River Loire. The influence of the Loire and the incoming sea air provide a climate which is particularly favourable to the growth of grasses, feedcrops and grain (grasses, maize, suitable for feeding grazing geese). The area is also characterised by the large number of rivers which run through it.

Based on these natural features, the local population has managed to develop a diversified output of arable crops and, at the same time, a highly extensive animal rearing activity (beef stock, poultry) in the area. Against this backdrop, the particular position of the ‘Oie d'Anjou’ is linked to the historical presence of goose farming in the region dating back to the 15th century.

This tradition is reflected in the know-how of modern-day goose farmers, characterised in particular by the expert husbandry of goslings right after hatching, the management of the availability and diversity of feedstuffs, their patient work and attention over the long grazing phase and in the finishing period.

4.6.2.   Specificity of the product

Specificity of the product

The established quality of ‘Oie d'Anjou’ geese is based on the good conformation and optimum fattening of the carcases.

The ‘Oie d'Anjou’ geese are especially noteworthy for their broad, round carcases, with firm flesh, a well developed breast and breast meat at least at the level of the sternum. The skin is yellow and soft, with fat deposits beneath it on the breast and abdomen, whereas such deposits are limited on the back and non-existent on the legs. A firm nub of fat is located beneath the wings. Its distinct aroma of white meat and its tender yet firm consistency further attest to its quality.

4.6.3.   Causal link

Causal link

The specificity of the ‘Oie d'Anjou’ is attributable to the goose farmers’ numerous areas of expertise and know-how related to the old goose-rearing practices of the Anjou region, which even then took advantage of the natural features of the geographical area, in particular its climate.

In their particular care in nurturing the grazing habits of their geese right from the start and throughout the whole of their lifespan, the goose farmers constantly seek to achieve the good conformation and optimum fattening of the ‘Oie d'Anjou’. Geese need to consume large quantities of plant matter in order to develop the full capacity of their digestive tracts and thereby acquire, towards the end of the grazing phase and in the finishing period, the capacity to ingest large quantities within a given time.

To fulfil this requirement, ‘Oie d'Anjou’ geese are let out in open-air runs at a very early age and rapidly begin to eat the green foodstuffs available in the area in order to initiate them into grazing habits early in life. The geese enjoy a lengthy grazing phase, during which a quantity of plant matter in line with their needs is made available to them (rotational grazing is used, switching between grassy patches and systematically planted maize plots, which will subsequently be eaten as they grow). This gives rise to the specific full-breasted, broad carcases which give the ‘Oie d'Anjou’ its optimum conformation.

The farmers’ know-how is entirely devoted, during the finishing period, to prompting a rapid fattening of the geese (predominantly grain-based feed) and developing, at the same time, their musculature and breast meat (plant feed maintained in the diet and access to the open air). This requires progressive and particular monitoring by the farmers (measurement of live weight, visual checks and touching of live birds to judge the development of the fat nub under the wings) and inspection of the carcases after slaughtering.

After slaughtering, the carcases of ‘Oie d'Anjou’ are sorted and classified, when they are visually checked for the characteristics specifically sought after for the ‘Oie d'Anjou’ goose.

4.7.   Inspection body:

Inspection body:

| Name: | Qualité — France S.A.S. |
| --- | --- |
| Address: | Le Guillaumet |
| 92046 Paris la Défense Cedex |
| FRANCE |

Name:

Qualité — France S.A.S.

Address:

Le Guillaumet

92046 Paris la Défense Cedex

FRANCE

Tel.

+33 0141970074

Fax

+33 0141970832

E-mail:

http://www.qualite-france.com

4.8.   Labelling:

Labelling:

Labelling must include the ‘Oie d'Anjou’ PGI and the Community PGI symbol.

An individual label number is added, enabling the PGI group to establish the product's traceability back up the line in the event of any complaints.

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

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