ANNEX

APPLICATION FOR APPROVAL OF NON-MINOR AMENDMENTS TO THE PRODUCT SPECIFICATION FOR A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION

Application for approval of amendments in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘PRUNEAUX D’AGEN’/‘PRUNEAUX D’AGEN MI-CUITS’

EU No: PGI-FR-0149-AM01 — 18.5.2017

PDO ( ) PGI ( X )

1. Applicant group and legitimate interest

SYNDICAT DU PRUNEAU D’AGEN 2 rue des Magnolias — BP 130 47303 Villeneuve-sur-Lot FRANCE Tel. +33 553415555 Fax +33 553402936 Email: contact@pruneau.fr

Composition and legitimate interest: The applicant group comprises an upstream committee of plum producers and dryers and a downstream committee of undertakings preparing or processing the prunes. It therefore has a legitimate right to request amendments to the product specification.

2. Member State or Third Country

France

3. Heading in the product specification affected by the amendment(s)

— ☒ Name of product — ☒ Description of product — ☐ Geographical area — ☒ Proof of origin — ☒ Method of production — ☐ Link — ☒ Labelling — ☒ Other: updating of the contact details, type of product, geographical area, editorial changes in the ‘Link to the origin’ section, inspection bodies, national requirements.

4. Type of amendment(s)

— ☒ Amendments to the product specification of a registered PDO or PGI not to be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012 — ☐ Amendments to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published and which cannot be qualified as minor within the meaning of the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

5.1. Heading ‘Name of product’

The name ‘Pruneaux d’Agen/Pruneaux d’Agen mi-cuits’ has been replaced by ‘Pruneaux d’Agen’, because the word ‘mi-cuits’ (‘semi-dried’) corresponds to ‘Pruneaux d’Agen’ that are characterised solely by a lower degree of drying. They are not rehydrated. The reference ‘semi-dried’ has become a labelling indication.

5.2. Heading ‘Description of product’

— It has been added that the Ente plums used for the production of ‘Pruneaux d’Agen’ are ‘harvested at optimal ripeness’. This clarification is already present in the part of the specification concerning the production method.

— It has been added that ‘Pruneaux d’Agen’ are obtained ‘without adding sweeteners’, as this condition is only implicit in the specification. This addition has no effect on the product, whose production method remains the same.

— As regards ‘Pruneaux d’Agen’ marketed with the reference ‘semi-dried’, it has been added that they are obtained ‘without subsequent rehydration’. This amendment sets out the practice of the producers, even though it has not been specified in the registered specification. It is not necessary to rehydrate these prunes, as they have not been completely cooked.

— A distinction has been made between ‘Pruneaux d’Agen’‘eaten fresh’ and ‘Pruneaux d’Agen’‘intended for subsequent food processing’. The purpose of this amendment is to clarify the two categories of prunes: those intended for immediate sale to consumers and those intended for processing.

In the case of prunes eaten fresh intended for sale to consumers, the ‘size of at most 66 fruit per 500 g with a moisture content of 35 %’ has been specified in the description. This size replaces that of at most 77 fruit laid down in the section on the production method in the registered specification. The minimum size for ‘Pruneaux d’Agen’ eaten fresh, in other words, intended for consumers, has been amended: it goes from 77 fruit to 66 fruit per 500 g, which means a reduction of their number per 500 g and consequently an increase in their size.

In the case of pitted prunes, the size is measured before removal of the pit. Furthermore, it has been added that they may be sold ‘whole or pitted’. These amendments aim to allow the sale of bigger prunes and also to take into account the sale of pitted prunes. It does not call into question the specificities of the product or its link to the origin.

‘Pruneaux d’Agen’ intended for processing has been clearly identified in the following paragraph:

‘“Pruneaux d’Agen” intended for subsequent food processing must have a size of at most 98 fruit per 500 g when non-hydrated and with a moisture content of 21 %. They may not have any very serious defects and must be at least partially intact. They are broken down before dispatch to another agri-food processing undertaking. These prunes are not intended for sale to the final consumer.’

This addition serves a dual purpose: it characterises plums with the specificities of ‘Pruneaux d’Agen’ that are no longer marketed as prunes eaten fresh and are intended for food processing, and prevents these prunes from re-entering the distribution chain for prunes eaten fresh. The size of these prunes is expressed as at most 98 fruit per 500 grams when non-hydrated and with a moisture content of 21 %. This non-hydrated size corresponds to a rehydrated size with a moisture content of 35 % of at most 77 fruit per 500 g, with a moisture content of 35 %, as required in the registered specification for prunes eaten fresh.

In addition, ‘Pruneaux d’Agen’ intended for food processing are broken down if they are not processed in the undertaking producing the prunes. The specificities of ‘Pruneaux d’Agen’ are thus preserved.

Expressions such as ‘sun drying is not practised in France’, ‘nowadays, the Agen prune is hardly ever sold to consumers in its unprocessed state’, ‘the range of finished products based on Agen prunes is broad and constantly growing’, ‘the pH of the Agen prune is about 4’, ‘indicative average values are presented below’ have been deleted, as they are not binding provisions.

The part relating to the presentation of the product has been deleted, as it refers to the general regulations.

5.3. Heading ‘Proof of origin’

The provisions on declaration requirements and the keeping of registers have been set out in a single paragraph, to which has been added a declaration identifying each operator involved in the production, drying, processing, pitting and packaging of ‘Pruneaux d’Agen’. This declaration makes it possible to identify the operators with a view to carrying out checks.

In connection with the description of the production method, the number of harvesting stages has been recorded in the cultivation register in order to monitor whether the harvest of the plums is carried out in several stages.

The definition of the batch has been supplemented so that the lot is defined at all stages of processing. The following clarifications have been added:

‘“Batch” means:

— until the sizing stage, a set of prunes obtained in the same crop year delivered by the same producer to the same processor, except when the fruit are divided into several sub-sets according to criteria such as quality or variety, or fruit pooled through a collective property scheme.

— from sizing until entry into production, a set of prunes having common characteristics defined by the processor. During this process, a batch can be sub-divided into several new batches.

— from entry into production and until and including packaging, a homogeneous set of fruit processed simultaneously according to the same process and then packaged in identical packaging bearing the same batch number.’

The following clarifications have been introduced as regards traceability:

— the reference to the crop year on the delivery note to the processor by the individual dryer who only dries his own production

— an indication of PGI eligibility, to be included on the box pallet labels when storing the sized raw materials,

— an indication of the weight on the labelling of the containers if the fruit are pitted outside the processing plant.

These amendments aim at reinforcing product monitoring.

Henceforth a summary statement of production runs, shipments and stocks of finished products is due only once a year, on 31 August, instead of four times a year (31 March, 30 June, 31 August and 31 December). This new text aims at reducing a frequency that is burdensome and unnecessary. The date of 31 August has been chosen, because it corresponds to the end of the previous marketing year. This is sufficient to ensure traceability at the processor level.

5.4. Heading ‘Method of production’

A diagram showing the preparation of the product has been added in order to illustrate each step of the production method, depending on whether the ‘Pruneaux d’Agen’ are eaten fresh, semi-dried or not, or whether they are intended for food processing.

— Requirements at the fruit-growing stage

Variety

The paragraph ‘The only variety that is permitted for the production of Agen prunes is the Ente plum, including the mutant variety Spurdente Ferco, but not the Primacotes, Tardicotes and Lorida varieties. The Stanley, Impériale Épineuse and other quetsche varieties are not eligible for the PGI.’

has been replaced by the following:

‘Only cultivars of the ‘Prune d’Ente’ variety in the strict sense of the term are permitted for the production of ‘Pruneaux d’Agen’, and this excludes hybrids of any other variety.’

The purpose of the wording is to simplify the paragraph. It does not question the principle of production on the basis of the Ente plum and certified plant material alone.

Ripeness of harvested fruit

The indication stating that the fruit are harvested when optimal ripeness is achieved, that ripening is attained over a period of time, with the fruit on a single tree varying in ripeness, and that harvesting must be carried out in several stages by the pickers or machines has been supplemented by the following provisions:

‘The producers regularly check the Brix degree of a few plums using a refractometer in order to monitor the progress of ripening orchard by orchard and start the harvest at the right time. Each year, the group or the body designated by it for that purpose determines, for the most common cultivars and, if necessary, by broad geographical area, start dates for the harvest. This information is disseminated to all producers by the group or the body delegated by it for that purpose. Any forecasting of these dates must be justified, in particular by tracing the refractometric measures carried out, which in this case must be recorded each day in the cultivation register.’

This addition aims at defining accurately the start date of the harvest to coincide as closely as possible with the optimal ripeness of the fruit, taking into account the varying situations of the operators. The start date of the harvest is set keeping in mind the empirical finding that there is a fixed period of 145 days between full flowering and the start of the harvest.

However, although they cover most situations, the actual ripeness dates may vary slightly depending on the sub-variety, the exposure of the orchard, the nature of the soil, the care provided to the trees, and, though rarely, the conditions throughout the year.

Therefore, if a producer decides to start the harvest before the date published by the group, he must keep proof of the refractometric measures he has carried out daily so that he can justify his decision.

— Requirements at the drying stage

The provisions on compliance with the general rules of hygiene have been deleted, as they refer to the ‘provisions of the Consumer Code’ and consequently to general regulatory provisions.

The wording used for the storage period of the plums after harvesting has been amended: the period of ‘72 hours in a normal year’ has been replaced by a period that does not ‘extend beyond the 2nd day after the harvest (J + 2)’. Cold storage at above zero remains an alternative allowing a derogation from this rule.

The purpose of this amendment is to facilitate checks: it removes any room for interpretation of the concept ‘normal year’ and sets a more precise duration of storage than the 72-hour period, whose starting point was not clear.

As regards drying, the phrase ‘until the residual moisture content is below 23 %’ in the registered specification has been replaced by ‘until the moisture content is 35 % or less, allowing long-term storage in accordance with the storage equipment used.’ The sentence ‘By way of exception, however, the product known as ‘pruneau d’Agen mi-cuit’, or semi-dried Agen prune, is obtained by merely drying the plums until the moisture content is between 30 % and 35 %’ has been deleted.

The purpose of this wording is to set a single upper limit for the residual moisture content, regardless of the category of prunes. The moisture content of 23 % set in the registered specification was laid down in order to be able to preserve the prunes in ambient air. However, the conditions for cold storage at below zero make it possible to limit the drying rate to a moisture content of 35 %.

— Requirements at the processing stage

The registered specification is limited to a description of the product (the number of fruit per 500 g is at most 77 and the maximum moisture content is 35 %) and to references to general regulations (Interministerial Order of 28 August 1972, UNECE Standard DF-07, food legislation).

Consequently this part has been replaced entirely by amendments where the requirements at processing stage are described in greater detail. Those amendments set out the practices and know-how of the operators.

Therefore, as regards sizing, it has been specified that it takes place after drying. The smallest prunes are excluded from the PGI, while the others are to be used as prunes eaten fresh or prunes intended for food processing, depending on their size. The paragraph has been worded as follows:

‘— Size

After drying, the batches are sized. The category of the box pallet immediately after sizing is defined by calculating from a sample the average number of fruit in 500 grams expressed in increments of two (e.g. 40, 42, 44, etc.).

For “Pruneaux d’Agen” intended for food processing, the usable sizes are limited to at most 98 fruit per 500 g with a moisture content of 21 %, when counted by 2s. Smaller prunes are excluded from the PGI.’

Furthermore, a paragraph has been added relating to the mixing of sizes, which is one of the most technical aspects of the processing of ‘Pruneaux d’Agen’. The purpose of this operation is to anticipate the effects of rehydration on the size of the prunes and to comply with the rule on uniform size as defined at the time of packaging. That paragraph reads as follows:

‘For “Pruneaux d’Agen” eaten fresh, the different sizes taken from the stock of raw materials are mixed before rehydration. The purpose is to anticipate the effects of rehydration to a moisture content of 35 % on the size of the prunes and to comply with the rule on uniform size as defined in the paragraph on packaging. The size sought is the marketing size based on a scale by 5s per 500 g of fruit with a moisture content of 35 % up to size 33 (the largest) and then by increments of eleven up to size 66 (the smallest allowed as a PGI).’

As regards the sorting of the prunes, information on defects is presented in this paragraph and classified as follows according to their nature: very serious defects, serious defects, blemishes. This provision is worded as follows in the specification:

‘— Sorting:

All prunes with very serious defects are excluded from the PGI. The following are considered very serious defects:

— the presence of mould, rot, live or dead insects, live mites, foreign matter;

— fruit that show inadequate ripeness or nutritional deficiencies (called “immature”) or are soiled, completely crushed, caramelised or Monilia-attacked.

Whole or pitted “Pruneaux d’Agen” eaten fresh may have a maximum of 5 % of serious defects.

The following, in particular, are considered serious defects: damage caused by parasites or fermentation affecting the pulp as well as significant damage to the skin (whether or not it affects the pulp) the surface of which exceeds one sixteenth of the visible surface of the prune.

“Pruneaux d’Agen” intended for food processing may have certain blemishes that do not affect the quality of the pulp. They must be at least partially intact.’

A paragraph has been added about rehydration, which is an essential step in the preparation of the prunes. The text specifies the rehydration limit of the prunes beyond which they lose the PGI. The provision is as follows:

‘— Rehydration

With the exception of semi-dried prunes and, where appropriate, prunes that have been broken down, “Pruneaux d’Agen” are rehydrated with water or steam.

After rehydration, the size limit for batches of whole or pitted “Pruneaux d’Agen” has been set at not more than 66 fruit per 500 g with a moisture content of 35 %. The moisture content does not exceed 35 %.’

The provisions on pitting and on the tolerance margins for pits and fragments of pit under the UNECE standard referred to in the specification have been worded as follows:

‘— Pitting

This operation is optional. It consists in removing the pit mechanically or manually.

Pitting may be carried out either by the processor in his own facilities or by one or more subcontractor(s) identified by the group. In the event of subcontracting, specific traceability rules have been provided for in Chapter 4.2.

The tolerance margins for pits and fragments of pit are limited to 2 % by weight of the quantity included in the same packaging.’

A paragraph on the storage of the semi-dried prunes has been worded as follows:

‘— Storage of the semi-dried prunes

The semi-dried prunes may be cold-stored at below zero.

In order to best preserve the product’s organoleptic qualities, the return to an above-zero temperature is done without any process of acceleration or heating.’

The purpose is to allow the semi-dried prunes to be marketed over a longer period of time by introducing a period of cold storage at below zero.

A provision on the breaking down of the prunes has been added. The purpose of that operation is to ensure that prunes intended for food processing do not end up in the same market as prunes eaten fresh by providing for an alteration of the prunes so that they can no longer be presented directly to the consumer. This provision has been worded as follows:

‘— Breaking down

“Pruneaux d’Agen” intended for food processing are broken down before dispatch to another agri-food processing undertaking.

The breaking down is a physical operation carried out on the fruit of a batch of prunes intended for processing. It has the effect of preventing them from being presented to the final consumer. This operations brings about an irreversible change in the shape, texture or structure of the fruit.’

As regards packaging, the following rule on uniform sizes has been defined:

‘— Packaging of the “Pruneaux d’Agen” eaten fresh

The contents of a package or batch of packages of “Pruneaux d’Agen” eaten fresh of the same description must be uniform, in particular as regards their quality, appearance and size.

As regards uniform size:

The size of the packaged prunes must be essentially uniform. The average size difference between palloxes of raw material used in the production of the same batch may not exceed 16 points. For example: range of 44 to 60 inclusive, or 46 to 62, etc.

As regards quality and appearance:

Except for perforations caused by pitting, the whole or pitted ‘Pruneaux d’Agen’ are fleshy with a wrinkled, unbroken skin, and are uncaramelised.

The tolerance margin for fruit not satisfying all of the above provisions is 10 %. However, the percentage of fruit with serious defects may not exceed 5 %. There are no tolerances for very serious defects.’

A paragraph on stabilisation has been introduced, as that step is indispensable for the preservation of re-hydrated prunes. That paragraph has been worded as follows:

‘— Stabilisation

Once rehydrated, prunes lose their keeping quality and must be stabilised. The finished products can be stabilised either by adding a preservative before packaging or by pasteurising the packaged product.’

All the amendments are such as to ensure the maintenance of the PGI characteristics.

5.5. Heading ‘Labelling’

The paragraph: ‘The definitions shown on the packaging are as follows: “Pruneaux d’Agen” or “Pruneaux d’Agen mi-cuits”. In all other respects, the labelling must comply with current regulations.’ has been replaced by:

“The indications shown on the packaging are as follows:

— “Pruneaux d’Agen” supplemented, where necessary, by the word “semi-dried”,

— Supplementary indications, in addition to the regulatory information: ‘— Solely for prunes eaten fresh — Size, expressed by the appropriate description, whether or not supplemented by the minimum and maximum number of fruit per 500 g, in the following form: “x/y fruit per 500 g”: — : “Super Géants” : not more than 33 per 500 g — : “Géants” : 33/44 — : “Très gros” : 44/55 — : “Gros” : 55/66 — Maximum moisture content expressed as a percentage — either by one of the following: — “Maximum moisture content 26 %” (water content — not more than 26 %) — “Maximum moisture content 29 %” (water content between 26 % and the maximum of 29 %) — “Maximum moisture content 35 %” (water content between 29 % and the maximum of 35 %) — or by indicating the exact water content at the time of packaging.’ ‘— For all “Pruneaux d’Agen” — Clear identification of a seller in the European Union and, if it is not the processor, the code making it possible to directly identify the processing undertaking that carried out the final packaging of the product intended for sale, — If the name of the processor is not clearly marked on the packaging, the following is indicated: In compliance with the specification for the “Pruneaux d’Agen” PGI BP 130 — 47303 Villeneuve-sur-Lot CEDEX — Production batch number — “Pruneaux d’Agen” cannot be offered for sale to the public, shipped, put on sale or sold unless the indication “Pruneaux d’Agen” is printed in advertisements, on leaflets, labels and invoices and on any containers. — Documents referring to prunes reserved for food processing must show clearly the word “déstructurés” (“broken down”) next to “Pruneaux d’Agen” when they accompany the dispatch to another agri-food processing undertaking.’”

These changes are intended to provide consumers with better information on the characteristics of the ‘Pruneaux d’Agen’ marketed and to make it easier to trace the product upstream in case of a complaint.

5.6. Heading ‘Other’

— Tidying up of the specification

The specification has undergone numerous editorial changes (changes of place, merging of paragraphs, re-writing of the link to the origin to make it possible to distinguish the specificities of the geographical area, the specificities of the product and the causal link, deleting of annexes that do not constitute binding provisions), which do not affect the provisions in force of the specifications.

— Competent authority of the Member State

The contact details of the national quality and origin institute, the Institut national de la qualité et de l’origine — INAO, have been added as a competent authority of the Member State in accordance with Regulation (EU) No 1151/2012.

— Applicant group

The contact details of the applicant group have been updated because they have changed.

— Type of product

The reference to the product class has been amended to comply with Annex XI to Implementing Regulation (EU) No 668/2014.

— Geographical area

There have been no changes to the definition of the geographical area. Any changes that may appear are formal: the map and a list of the cantons have been replaced by a list of the corresponding municipalities, which is more precise.

The requirement that packaging take place in the area is already stated explicitly in the registered specification. It has been added that the pitting units must also be located in the geographical area. This is a clarification, since all the operations up to packaging take place in the geographical area. Packaging in the area only concerns prunes eaten fresh and has not been extended to prunes intended for food processing. In addition, the specification has been supplemented by the necessary justification. Therefore the provision has been worded as follows:

‘Packaging in the geographical area is essential for maintaining the qualities of “Pruneaux d’Agen” eaten fresh. Once rehydrated, or even just dried in the case of semi-dried prunes, prunes lose their keeping quality and must be stabilised. They are therefore packaged and then pasteurised in the final packaging. These operations follow each other and form part of the process of preparing “Pruneaux d’Agen”. Therefore pasteurisation, which is the most common treatment to stabilise finished products, can only be done on the hermetically sealed final packaging. In addition, certain substantial operations relating to the presentation of the products create a seamless link between the preparation of the batches and their packaging. This is the case, for example, with the rule on uniform sizes, because compliance requires specific preparation of the product before rehydration and during packaging. Furthermore, packaging in the area makes it easier to trace and monitor the products.’

Inspection body

The contact details of the inspection body have been replaced by those of the relevant control authority. This amendment aims to prevent changes being made to the specification in the event that the inspection body changes.

National requirements

The ‘National requirements’ are presented as a table summarising the main points of the specification to be checked and the evaluation method to be used. This aim of this addition is to facilitate controls.

SINGLE DOCUMENT

‘Pruneaux d’Agen’

EU No: PGI-FR-0149-AM01 — 18.5.2017

PDO ( ) PGI ( X )

1. Name(s)

‘Pruneaux d’Agen’

2. Member State or Third Country

France

3. Description of the agricultural product or foodstuff

3.1. Type of product

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

3.2. Description of the product to which the name in (1) applies

‘Pruneaux d’Agen’ are obtained by drying (followed in some cases by rehydration) Ente plums harvested when optimal ripeness is achieved, without adding sweeteners. They are egg-shaped and dark-brown to black in colour, with a shiny appearance. They have a smooth texture and an uncaramelised, brown-yellow to golden-yellow pulp.

‘Pruneaux d’Agen’ obtained by stopping the drying process when the moisture content of the fruit has dropped to between 30 and 35 %, and without further rehydration, may be marketed with the reference ‘semi-dried’.

‘Pruneaux d’Agen’ may be sold whole, pitted or broken-down.

‘Pruneaux d’Agen’ eaten fresh are sold whole or pitted and have a size of at most 66 fruit per 500 g with a moisture content of 35 %. In the case of pitted prunes, the size is measured before removal of the pit.

They are presented by uniform size. They are fleshy with a wrinkled, unbroken skin (except for perforations caused by pitting). Less than 10 % (by weight) of the prunes may have defects, of which less than 5 % serious defects, and none may have very serious defects.

‘Pruneaux d’Agen’ intended for subsequent food processing must have a size of at most 98 fruit per 500 g when non-hydrated and with a moisture content of 21 %. They may not have any very serious defects and must be at least partially intact. They are broken down before dispatch to another agri-food processing undertaking. These prunes are not intended for sale to the final consumer.

The following are considered very serious defects:

— the presence of mould, rot, live or dead insects, live mites, foreign matter;

— fruit that show inadequate ripeness or nutritional deficiencies (called ‘immature’) or are soiled, completely crushed, caramelised or Monilia-attacked.

‘Pruneaux d’Agen’ are never mixed with prunes of other origins or varieties.

3.3. Feed (for products of animal origin only) and raw materials (for processed products only)

‘Pruneaux d’Agen’ are obtained from Ente plums produced and harvested in the geographical area, the soil and climate conditions of which favour the production of large, extremely sweet plums.

In this area, the Ente plum tree finds a suitable climate that gives the plums a specific balance between sweet and sour and endows their skin with a smooth and fine quality.

3.4. Specific steps in production that must take place in the defined geographical area

The production and drying of plums and the processing and pitting of the prunes must take place in the geographical area of the PGI.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

Packaging in the geographical area is essential for maintaining the qualities of ‘Pruneaux d’Agen’ eaten fresh. Once rehydrated, or even just dried in the case of semi-dried prunes, the prunes lose their keeping quality and must be stabilised. They are therefore packaged and then pasteurised in the hermetically sealed final packaging. These operations follow each other and form an integral part of the production process, which also makes it easier to trace and monitor the products.

In addition, certain substantial operations relating to the presentation of the products create a seamless link between the preparation of the batches and their packaging. This is the case, for example, with the rule on uniform sizes, because compliance requires specific preparation of the product before rehydration and during packaging.

‘Pruneaux d’Agen’ intended for subsequent food processing does not need to be packaged in the area.

3.6. Specific rules concerning labelling of the product the registered name refers to

The indications shown on the packaging are as follows:

— ‘Pruneaux d’Agen’ supplemented, where necessary, by the words ‘semi-dried’,

— Solely for prunes eaten fresh — Size, expressed by the appropriate description, whether or not supplemented by the minimum and maximum number of fruit per 500 g, in the following form: ‘x/y fruit per 500 g’: — : ‘Super Géants’ : not more than 33 per 500 g — : ‘Géants’ : 33 to 44 fruit in 500g — : ‘Très gros’ : 44 to 55 fruit in 500g — : ‘Gros’ : 55 to 66 fruit in 500 g — Maximum moisture content expressed as a percentage — either by one of the following: — ‘Maximum moisture content 26 %’ (water content — not more than 26 %) — ‘Maximum moisture content 29 %’ (water content between 26 % and the maximum of 29 %) — ‘Maximum moisture content 35 %’ (water content between 29 % and the maximum of 35 %) — or by indicating the exact water content at the time of packaging.

— For all ‘Pruneaux d’Agen’ — Clear identification of a seller in the European Union and, if they are not the processor, the code making it possible to directly identify the processing undertaking that carried out the final packaging of the product intended for sale — If the name of the processor is not clearly marked on the packaging, the following is indicated: In compliance with the specification for the ‘Pruneaux d’Agen’ PGI BP 130 — 47303 Villeneuve-sur-Lot CEDEX — Production batch number.

— ‘Pruneaux d’Agen’ cannot be offered for sale to the public, shipped, put on sale or sold unless the indication ‘Pruneaux d’Agen’ is printed in advertisements, on leaflets, labels and invoices and on any containers.

— Documents referring to prunes set aside for food processing must show clearly the word ‘déstructurés’ (‘broken down’) next to ‘Pruneaux d’Agen’ when they accompany the dispatch to another agri-food processing undertaking.

4. Concise definition of the geographical area

The geographical area of the ‘Pruneaux d’Agen’ PGI covers all the municipalities belonging to the following cantons:

Department of Dordogne: Beaumont, Belvès, Bergerac, Domme, Eymet, Issigeac, La Force, Le Bugue, Le Buisson-de-Cadouin, Monpazier, Montpon Ménestérol, Sigoulès, Velines, Villefranche-de-Lonchat, Villefranche-du-Périgord.

Department of Gers: Condom, Eauze, Fleurance, Jegun, Lectoure, Mauvezin, Miradoux, Montréal, Saint-Clar, Valence-sur-Baïse, Vic-Fezensac.

Department of Gironde: Auros, Branne, Carbon-Blanc, Castillon-La-Bataille, Cenon, Créon, La Réole, Lussac, Monségur, Pellegrue, Pujols, Sauveterre-de-Guyenne, Sainte-Foy-La-Grande.

Department of Lot: Bretenoux, Castelnau-Montratier, Catus, Cazals, Figeac, Gourdon, Lacapelle Marival, Lalbenque, Livernon, Luzech, Montcuq, Puy l’Evêque, Saint-Céré, Saint-Germain-du-Bel-Air, Salviac.

Department of Lot-et-Garonne: The entire department except for the canton of Houillès.

Department of Tarn-et-Garonne: The entire department except for the cantons of Caylus, Saint-Antonin-Noble-Val, Villebrumier.

5. Link with the geographical area

Specificity of the geographical area

Located in the south-west of France, the geographical area of the ‘Pruneaux d’Agen’ PGI lies close to the town of Agen, which, since the 18th century, has been a port of shipment for prunes produced nearby and has given its name to these prunes.

The geographical area corresponds to the traditional production area of the Ente plum variety, whose orchards grow mainly on the hillsides of this highland area, which is interspersed with rivers that converge towards the Garonne. The region is characterised by predominantly limey-clayey soil. Plum trees do not do well in wet ground and prefer permeable and fresh soils.

The production area is situated in an area of climate transition between Mediterranean and oceanic influences and is characterised by rainfall spread throughout the year. As regards temperatures, winters are cold, springs fairly warm with very few frosts and summers hot, with nights cooled by rainstorms.

It was in the 18th century that the production of ‘Pruneaux d’Agen’ really took off. On the one hand, Ente plum trees were widely planted on hillsides, as it is a variety exceptionally well suited to drying and it replaced other varieties. On the other hand, the technique of alternating between drying in the sun and in a bread oven to finalise the drying of the prunes became widespread.

Finally, thanks to its nutritional qualities and ease of preservation and transport, ‘Pruneaux d’Agen’ quickly came to be widely traded. It was then that the first regulations governing the plum market appeared in some of the market towns of the region – a sign of the importance of plum production to the regional economy.

Plum-growing developed throughout the 19th century, as did the use of special drying ovens for the drying of plums. ‘Pruneaux d’Agen’ became renowned worldwide during this period, as shown in Leo Tolstoy’s work ‘The Death of Ivan Ilyich’ (1886, chapter X):

‘If he thought of the stewed prunes that had been offered him that day, his mind went back to the raw shrivelled French prunes of his childhood, their peculiar flavour and the flow of saliva when he sucked their stones.’

In 1894, in the department of Lot-et-Garonne alone, there were five million plum trees in production and a million young trees. What is more, the neighbouring departments of Gers, Tarn-et-Garonne, Lot, Dordogne and Gironde were also producing plums.

In the first half of the 20th century, competition from new producer countries and the impact of the First World War on the farming population led to a sharp decline in the production of ‘Pruneaux d’Agen’.

In the aftermath of the Second World War, French production was revived by planting modern orchards using a selection of new varieties within the Ente plum family. There was progress in technical equipment as well, for example with the introduction of drying tunnels. However, know-how aspects remain crucial for this production: managing the size, harvesting when optimal ripeness is achieved, and monitoring the drying of the plum to obtain the required final moisture content without burning the fruit.

In order to obtain beautiful plums, the plum trees are pruned every year (fructification pruning). Pruning allows the sun to penetrate the tree better and ensures that the fruit ripen and remain in good health. It also reduces the number of fruit and promotes more homogeneous, better-quality production (bigger fruit) and an improved yield.

Harvesting takes place when the plum is fully ripe and the fruit falls naturally or by gently shaking the tree. Nowadays another technique is also used to decide the best time for harvesting: a few drops of juice are collected into a device called a refractometer. It determines the sugar content of the plum.

At the same time, processors are developing rehydration and preservation techniques in order to be able to present a ‘ready-to-eat’ product, although ‘Pruneaux d’Agen’ are still traditionally sold ‘dry’ to consumers, who then rehydrate them at home. The aim is to obtain a tenderer pulp while making sure not to ‘dilute’ the flavours of the prune. The method, duration and temperature are all factors that, combined, allow the processors to produce a prune that retains all its aromas but also has a smoother pulp.

Finally, the local artisanal agri-food sector uses ‘Pruneaux d’Agen’ to make confectionery or food preparations that boost the image of the product. These products are an outlet for the smallest fruit and for fruit that have some blemishes and are therefore difficult to sell as prunes eaten fresh.

Specificity of the product

‘Pruneaux d’Agen’ is characterised by a smooth texture and an uncaramelised, brown-yellow to golden-yellow pulp, with a shiny, non-sticky appearance.

‘Pruneaux d’Agen’ eaten fresh are also distinguished by their size.

They have a long-standing reputation.

Causal link

The causal link is based on the quality and reputation of ‘Pruneaux d’Agen’.

The soil and climate conditions of the area favour the production of large, extremely sweet plums necessary to make ‘Pruneaux d’Agen’.

The Ente plum tree has established itself firmly in this area. It grows optimally well in the clayey-limey soils that contribute to the tree’s vegetative well-being. It also benefits from a suitable climate, with sufficiently cold weather in the winter, a minimum of spring frosts at the time of fructification and an alternation of hot days and cool nights in the summer, which gives the plums a specific balance between sweet and sour and endows their skin with a smooth and fine quality.

These natural conditions, together with the know-how of the producers, particularly as regards the size of the trees and the ripeness of the fruit when harvested, make it possible to produce large, very sweet plums that make ‘Pruneaux d’Agen’ distinctive.

Drying is a determining factor in the quality of ‘Pruneaux d’Agen’, involving the specific know-how of the dryers, who must master the art of ‘cooking’ the fresh plums, depending on their quality, in order to obtain the desired moisture content. This results in prunes that have an uncaramelised, brown-yellow to golden-yellow pulp.

Finally, the processors have developed rehydration techniques that result in a prune with a smooth texture and shiny, non-sticky appearance.

In addition, thanks to its nutritional qualities and ease of preservation and transport, ‘Pruneaux d’Agen’ has been widely renowned internationally since the end of the 18th century.

A number of local events are organised in connection with the marketing of ‘Pruneaux d’Agen’ and contribute to its reputation. Examples include the Pruneau Show at Agen or the fair of Saint-Aubin (47), situated in the heart of the production area, which highlight the link between the product and its area of origin.

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)

https://extranet.inao.gouv.fr/fichier/3-20171106CDCIGPPruneauxdAgenrevu-nelleversion.pdf