# C_2011035EN.01001901.xml

| 4.2.2011 | EN | Official Journal of the European Union | C 35/19 |
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4.2.2011

EN

Official Journal of the European Union

C 35/19

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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

2011/C 35/08

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 from the date of this publication.

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SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

COUNCIL REGULATION (EC) No 510/2006

‘BROVADA’

BROVADA

EC No: IT-PDO-0005-0783-14.07.2009

EC No: IT-PDO-0005-0783-14.07.2009

PGI ( ) PDO ( X )

PGI ( ) PDO ( X )

1.   Name:

Name:

‘Brovada’

This is not a geographical term but rather a dialect noun traditionally used in the geographical area referred to in point 4 to indicate the food product in question.

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:

Type of product:

| 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:

‘Brovada’ PDO is the name of the product obtained by pickling the local ecotype of purple-collared white turnip (Brassica rapa L. var. rapa Hart), or ‘Brovada’ turnip, by means of a process of macerating and fermenting in grape marc.

Brassica rapa

rapa

The product is sold as grated strips with the following characteristics:

| — | a crunchy and elastic consistency, never hard, |
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a crunchy and elastic consistency, never hard,

| — | creamy white in colour, tending to pink or pinkish or red on a colour scale related to the characteristics of the grape marc used, |
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creamy white in colour, tending to pink or pinkish or red on a colour scale related to the characteristics of the grape marc used,

| — | strips of between 3 and 7 mm, |
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—

strips of between 3 and 7 mm,

| — | pH between 3,4 and 3,8, |
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—

pH between 3,4 and 3,8,

| — | maximum volatile acidity of 5,5 mg/g expressed as acetic acid, |
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—

maximum volatile acidity of 5,5 mg/g expressed as acetic acid,

| — | acidic taste with no hint of fresh vegetable, |
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—

acidic taste with no hint of fresh vegetable,

| — | piquant aroma of grape marc. |
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—

piquant aroma of grape marc.

3.3.   Raw materials (for processed products only):

Raw materials (for processed products only):

| | ‘Brovada’ turnip, local ecotype of purple-collared white turnip (Brassica rapa L. var. rapa Hart), listed on the Regional Register for the protection of indigenous genetic resources of agrarian and forestry interest maintained by the Autonomous Region of Friuli-Venezia Giulia (vegetable section). The mature product in the field should present the following characteristics:






  — | root with a cylindrical or truncated cone shape facilitating grating into strips, |
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‘Brovada’ turnip, local ecotype of purple-collared white turnip (Brassica rapa L. var. rapa Hart), listed on the Regional Register for the protection of indigenous genetic resources of agrarian and forestry interest maintained by the Autonomous Region of Friuli-Venezia Giulia (vegetable section). The mature product in the field should present the following characteristics:

Brassica rapa

rapa

—

root with a cylindrical or truncated cone shape facilitating grating into strips,

| — | minimum length 12 cm, |
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—

minimum length 12 cm,

| — | firm and juicy white-coloured flesh, |
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—

firm and juicy white-coloured flesh,

| — | skin with a red-purple colouring starting at the collar for up to two-thirds of its length, the remainder being white in colour, |
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—

skin with a red-purple colouring starting at the collar for up to two-thirds of its length, the remainder being white in colour,

| — | the root buried for at least one third of its total length. |
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the root buried for at least one third of its total length.

| | Grape marc with the following characteristics:






  — | originating exclusively from winemaking using red grapes from the production area in point 4, |
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Grape marc with the following characteristics:

—

originating exclusively from winemaking using red grapes from the production area in point 4,

| — | free of obvious mould or rot, |
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—

free of obvious mould or rot,

| — | dry and easy to mince. |
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—

dry and easy to mince.

| | Water. |
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Water.

Optional raw materials:

| — | fresh grape mash: from red grapes from the production area in point 4, to be mixed exclusively with the grape marc, |
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—

fresh grape mash: from red grapes from the production area in point 4, to be mixed exclusively with the grape marc,

| — | red wine: from red grapes grown and made into wine in the production area in point 4, |
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—

red wine: from red grapes grown and made into wine in the production area in point 4,

| — | red wine vinegar, |
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—

red wine vinegar,

| — | coarse sea salt. |
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—

coarse sea salt.

Preservatives and colourings may not be used.

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 turnips must be grown and the ‘Brovada’ processed within the defined area.

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

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

The packaging of ‘Brovada’ before sale must occur in the place of production in order to protect the ‘Brovada’ and the liquid released during post-fermentation grating from degradation adversely affecting the main chemical and organoleptic parameters.

‘Brovada’ is sold in the following hermetically sealed packs:

| — | food-quality plastic bags, capacity: 500 g, 600 g, 700 g, 800 g, 900 g, 1 kg, 1,1 kg, 1,2 kg, 1,3 kg, 1,4 kg, 1,5 kg, |
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food-quality plastic bags, capacity: 500 g, 600 g, 700 g, 800 g, 900 g, 1 kg, 1,1 kg, 1,2 kg, 1,3 kg, 1,4 kg, 1,5 kg,

| — | food-quality plastic trays, capacity: 100 g, 150 g, 200 g, 250 g, 300 g, 350 g, 400 g, 450 g, 500 g, 550 g, 600 g, 650 g, 700 g, 750 g, 800 g, 850 g, 900 g, 950 g, 1 kg, 1,05 kg, 1,1 kg, 1,15 kg, 1,2 kg, 1,25 kg, 1,3 kg, 1,35 kg, 1,4 kg, 1,45 kg, 1,5 kg, 3 kg, 4 kg, |
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food-quality plastic trays, capacity: 100 g, 150 g, 200 g, 250 g, 300 g, 350 g, 400 g, 450 g, 500 g, 550 g, 600 g, 650 g, 700 g, 750 g, 800 g, 850 g, 900 g, 950 g, 1 kg, 1,05 kg, 1,1 kg, 1,15 kg, 1,2 kg, 1,25 kg, 1,3 kg, 1,35 kg, 1,4 kg, 1,45 kg, 1,5 kg, 3 kg, 4 kg,

| — | food-quality plastic pails, capacity: 2,5 kg, 5 kg, 10 kg, |
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food-quality plastic pails, capacity: 2,5 kg, 5 kg, 10 kg,

| — | glass jars, capacity: 250 g, 400 g, 500 g, 600 g, 700 g, 800 g, 900 g, 1 kg, 1,1 kg, 1,2 kg, 1,3 kg, 1,4 kg, 1,5 kg. |
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glass jars, capacity: 250 g, 400 g, 500 g, 600 g, 700 g, 800 g, 900 g, 1 kg, 1,1 kg, 1,2 kg, 1,3 kg, 1,4 kg, 1,5 kg.

3.7.   Specific rules concerning labelling:

Specific rules concerning labelling:

Every pack of ‘Brovada’ must bear a label.

Labels applied to the product must show the following:

the logo, the wording ‘Denominazione di Origine Protetta’ (‘Protected Designation of Origin’), the Community logo, the year of production of the grape marc, the production batch identification.

The name ‘Brovada DOP’ may not be translated.

It is forbidden to add any description that is not expressly provided for.

The use of names, trade names and brand names is permitted, provided that they have no laudatory purport and are not such as to mislead the purchaser.

The logo comprises two main elements: the stylised graphic showing a turnip and the text ‘Brovada’.

The turnip image takes the form of a graphic hand-drawn on textured card. The turnip image is shown at an angle of 20 degrees off vertical, with its leaves overlapped by the initial B of the word ‘Brovada’, written in capitals. Under the whole logo made up of the two elements described above runs the text ‘Denominazione di Origine Protetta’ (‘Protected Designation of Origin’).

Image

4.   Concise definition of the geographical area:

Concise definition of the geographical area:

The area where ‘Brovada’ PDO is produced and packaged lies within the census district and administrative territory of the municipalities of the Provinces of Gorizia, Pordenone and Udine in the Autonomous Region of Friuli-Venezia Giulia, excluding areas located at an altitude of more than 1 200 metres above sea level.

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 dedicated to the cultivation of ‘Brovada’ turnip is characterised by a temperate climate: temperature patterns are essentially homogeneous, accompanied by ample rainfall. In the period from July to November average rainfall is between 500 and 700 mm. During the warmer half of the year, between April and September, the frequency of thunderstorms is 0,5, i.e. one every two days; they are more frequent in the late afternoon (35 %) and least frequent of all (15 %) in the morning.

The summer temperature is between 18,8 and 22,4 °C. The temperature in autumn is characterised by a good temperature range. Throughout the production area the minimum temperatures tend to be high (average 8,2 °C).

The soil where crops are grown is loose, with limited skeletal content, and a texture characterised by permeability and optimum drainage which allow high oxygen levels. The land concerned lies at less than 1 200 m above sea level. In the defined area, at altitudes higher than this, ‘Brovada’ turnip, a biennial, does not complete the growing season in time, produces poor roots, finds it hard to survive the winter and, in some cases, to produce fertile flowers. The specific soil characteristics combined with the mildness of the temperature during the growth season have a direct impact on the development of the turnip, allowing optimum quality levels to be maintained. In all stages in ‘Brovada’ production, the knowledge and direct experience of producers have a decisive role. During the various stages of production, the human contribution is crucial in the grape marc acidification process, assessment of the quantity required, proper layering in the vats, determination of the duration of the turnip pickling process and identification of when it is complete.

5.2.   Specificity of the product:

Specificity of the product:

Preparation of ‘Brovada’ is a practice exclusive to the defined area within the Autonomous Region of Friuli-Venezia Giulia.

‘Brovada’ has a crunchy and elastic consistency, is never hard, and has an acidic flavour and a piquant aroma of grape marc. It is creamy white in colour, tending to pink or pinkish or red depending on the characteristics of the grape marc used.

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 links between ‘Brovada’ and the geographical area of production are the cultivation of the ‘Brovada’ turnip ecotype and the special method of processing these turnips, which is unique in the region. The ‘Brovada’ production area is characterised by a mainly temperate climate during the two most vulnerable seasons, the sowing and plant development seasons, and overlaps with the area in which the ‘Brovada’ turnip ecotype has been traditionally grown. This ecotype is the result of a lengthy mass selection process carried out over time by local operators for the production of ‘Brovada’. The soil characteristics, the altitude of the cultivation land and the mildness of the temperature during the growth season make it possible to produce ‘Brovada’ turnips with optimum characteristics in terms of tenderness and lack of fibrosity, which are key requirements for subsequent processing.

Likewise, the grape marc — and sometimes also grapes and/or wine — used to produce the ‘Brovada’ are the result of the specific interaction between the red-grape vines and the geographical area. The microbial flora which naturally accompanies the product is characteristic of the production area and is capable of having a significant impact on fermentation processes in the grape marc and turnip, with an appreciable effect in organoleptic terms.

In addition, the knowledge and direct experience of the producers in this defined area have a decisive role in many phases of ‘Brovada’ production.

Ensuring proper pickling based solely on observation and experience is a matter of local culture. There are many factors that interact with the proper development of the two acidification processes: that of the grape marc due to acetic acid bacteria and the turnip due to lactic acid bacteria. Awareness of these factors and the ability to manage them to obtain ‘Brovada’ with the defined chemical characteristics and the unique consistency, flavour and aroma exist only in the production area, as confirmed by a wealth of documentation.

There are numerous historical references bearing witness to the presence of the product in the defined area: ‘Cronaca inedita’ (‘Unpublished Chronicle’) by Jacopo Valvasone di Maniago (a 16th century historian) on the subject of ‘Incursioni dei turchi in Friuli’ (‘Turkish incursions into Friuli’) published in Udine in 1860, Tombetti-Murero publishers; a description of how to produce and preserve turnip in a text by Prof. Filippo Re in ‘Annali dell’Agricoltura del Regno d'Italia’ (‘Agricultural Annals of the Kingdom of Italy’) Vol. 5 — January-February-March 1810. The procedure recorded almost 200 years ago by the renowned academic agronomist is, in terms of the chief features, the same as that still used today to make ‘Brovada’.

There are various gastronomic and literary works that refer to ‘Brovada’. Two of the main ones are:

| — | ‘Confessioni di un italiano’ (1867), translated into English as ‘The Castle of Fratta’, by Ippolito Nievo (1831-1861), |
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‘Confessioni di un italiano’ (1867), translated into English as ‘The Castle of Fratta’, by Ippolito Nievo (1831-1861),

| — | ‘Viaggio in Italia’ (‘Journey in Italy’) (1957) by Guido Piovene (1907-1974). |
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‘Viaggio in Italia’ (‘Journey in Italy’) (1957) by Guido Piovene (1907-1974).

Reference to publication of the specification:

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Brovada’ as a protected designation of origin in Official Gazette of the Italian Republic No 78 of 3 April 2009.

Official Gazette of the Italian Republic

The full text of the product specification is available by clicking on the following link:

http://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 (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE [regolamento (CE) n. 510/2006]’.

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

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