Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 252/10)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

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

‘Carne Barrosã’

EU No: PDO-PT-0239-AM01 – 1.3.2019

PDO (X) PGI ( )

1. Applicant group and legitimate interest

Applicant group

Legitimate interest

CAPOLIB is the group that is responsible for the initial application for registration.

Name of the group CAPOLIB — Cooperative Agrícola de Boticas, CRL Type of group moreThanOnePerson Members Producer(s) Address Avenida do Eiró no19 5460-320 Boticas Country Portugal Tel. 00351276418170 Email: geral@capolib.pt

2. Member State or Third Country

Portugal

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

4. Type of amendment(s)

☐ Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

☒ Amendment to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

Name of product

Amendment

Amendment 1

Reason

An update is made to the expression used to describe the product (‘Carne de Bovino Barrosão’), taking account of the name that was ultimately actually registered (‘Carne Barrosã’).

Previous wording: ‘Carne de Bovino Barrosão’

New wording: ‘Carne Barrosã’

Description of product

Amendment

Amendment 2

Reason

An improvement is made to the product description, summarising into a single paragraph information that is scattered throughout the existing specifications. The word ‘refrigerated’ is deleted, as the intention is to permit freezing in future. The reference to the Zootechnical Register is updated, as this is now to be known as the Founding Register. The references to the forms of commercial presentation are deleted from the product description, as a specific dedicated chapter has been added for this purpose.

Previous wording:

‘The term “Carne de Bovino Barrosão” shall mean the carcasses or packaged and refrigerated cuts obtained from animals of the Barrosã breed entered in the breed’s Zootechnical Register or Breeding Book, born to fathers and mothers entered in the Zootechnical Register or Breeding Book of the BARROSÃ cattle breed.’

‘Only meat from animals produced and certified in accordance with the processes established in these production specifications may bear the designation of origin “CARNE DE BOVINO BARROSÃO”’.

‘Only meat from animals produced on eligible holdings, as defined in point 3.4 of these specifications, falling within the geographical area of production as defined in point 2.5 of these specifications, and which comply with the provisions on animal identification as defined in point 3.3 of these specifications, and which were transported, rested and processed under the conditions set out in points 4 and 5 of these specifications may bear the designation of origin “CARNE DE BOVINO BARROSÃO”.’

New wording: ‘The term “CARNE BARROSÃ” shall mean meat obtained from animals of the Barrosã breed entered in the breed’s Founding Register or Breeding Book and which were born and reared in the geographical area defined in accordance with these specifications.’

Amendment

Amendment 3

Reason

The maximum weight limit for the ‘vitela’ (‘veal’) age bracket is being deleted in order to simplify checks on the product, bearing in mind that according to Council Regulation (EC) No 700/2007 of 11 June 2007 the weight of the animals on slaughter appears to be less important in determining the characteristics of their meat.

Previous wording:

‘Veal: (...) minimum weight of 70 kg and maximum of 130 kg’.

New wording:

‘VITELA category meat is obtained from animals (…) with a minimum weight of 70 kg’.

Amendment

Amendment 4

Reason

A distinct ‘vitelão’ (‘yearling’) age bracket (currently included in the ‘novilho’ (‘young bull/heifer’) bracket) is created in accordance with Annex VII to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013.

Previous wording:

‘Young beef: meat taken from a male or female animal (…) aged between nine months and three years.’

‘The characteristics of the carcasses of animals in the ’novilho’ bracket vary within the limits defined for the other two brackets.’

New wording:

‘“VITELÃO” category meat is obtained from animals of both sexes aged between 9 and 12 months at slaughter, with a minimum weight of 130 kg. The colour of the meat varies between pink and red. The colour of the fat varies between white and off-white. The taste characteristics of the meat are between those of the “vitela” and “novilho” categories In the age that corresponds to the “vitelão” meat category, the animals’ diet changes as they are gradually weaned onto a diet based on pasture and forage, as well as other products sourced on the agricultural holding, such as cereals. Given that the animals from which this category of meat is obtained are being weaned off their mother’s milk, the meat has a slightly more intense taste than the “vitela” meat category, less sweet and more herbaceous. In parallel to this, the meat is slightly less succulent at the onset of chewing, because it has a lower water content due to the animals’ diet. However, the slightly darker fat acquired gives the meat a new feeling of freshness and succulence once the flow of saliva has been stimulated, with the result that it is a meat that is both tender and succulent in equal measure. “NOVILHO” category meat is obtained from animals of both sexes aged between 12 months and 3 years at slaughter, with a minimum weight of 130 kg. The colour of the meat varies between pink and dark red. The colour of the fat varies between white and off-white, and sometimes yellowish. The taste characteristics of the meat are between those of the “vitela” and “vaca” categories. More complex and intense flavours predominate in this meat. Its texture is firmer and less exudative than the “vitelão” category, on account of the lower water content in the muscular fibres. The fat is darker and more intense in colour than that of the “vitela” and “vitelão” categories, at times slightly yellowed. This is because of the cereals that account for a moderate proportion of the animals’ diet, promoting their growth and completing the layer of fat on the carcass.’

See justification provided for Amendment 3

Amendment

Amendment 5

Reason

The upper limit of four years in the ‘vaca’ (‘cow’) age bracket is deleted, which will make it possible to cater to the new preferences of the market, where there is increasing demand for meat from older animals. The labelling always states the meat category, which in this case is ‘cow’. The organoleptic characteristics of the meat improve with the years. In the previous Product Specification, the 4-year age limit for this category was assigned on an empirical basis with no technical justification, but also because the replacement rate with new animals for the herds was very low. In fact, the numbers of Barrosã breed cattle were dangerously low and even on the brink of extinction. For that same reason, the zootechnical value and the quality of the carcasses were on average very low in the 1990s.

As a result of the improvements achieved in the animals, specifically due to the use of artificial insemination, the zootechnical value of the animals and the conformation of the carcasses improved significantly. This means that the value of the meat from the older animals is now much higher.

These factors have led to much more rotation in the herds as the average productive lifespan is shorter and the slaughter of animals with meat in excellent condition is much more frequent.

In parallel to this, there has also been significant demand from consumers for the meat of these animals, as its organoleptic characteristics are excellent and highly valued. It would not make sense in this scenario to limit the age of animals to be marketed in the ‘vaca’ category to 4 years of age. The meat of animals aged over three years of age that have already finished growing and have fully mature organic systems (nervous system, skeleton, muscles and skin) have identical characteristics, irrespective of their age. As explained previously, these meats are darker with darker, more yellowed fat. They are less succulent and tender but with stronger, more intense flavour and aroma. Given the diet and farming methods described above, the variability (which naturally exists and increases slightly in intensity with age) is not significant to the point that it would justify further segmentation into additional consumption categories that would be confusing to distributors and consumers, as it has been perfectly well established in terms of the market that meat in the ‘vaca’ category is obtained from animals over 3 years of age.

It is also necessary to improve the description of the distinctive characteristics of ‘vaca’ meat, in accordance with the single document.

Previous wording: Carcass of animals in the category defined in the relevant subparagraph in the previous point, aged between three and four years and with a minimum weight of 130 kg. The meat is dark red and the fat is off-white in colour. While the meat is not as tender, it is equally succulent and tasty.

New wording: ‘VACA’ category meat is obtained from animals of both sexes aged over 3 years at slaughter, with a minimum weight of 130 kg. The meat is dark red in colour. The fat is off-white in colour and often a more yellowed tone in the case of older animals. The characteristics of the ‘novilho’ meat category are even more pronounced in the meat of the ‘vaca’ category. It is slightly less tender and succulent but it has a more intense and long-lasting herbaceous flavour. Given the fat inside the muscle fibres, the feeling of succulence is much more intense at the end of the chewing phase. The taste of the fat is more intense and creamy.

Amendment

Amendment 6

Reason

The references to classes of conformation and fat cover are deleted. This amendment is intended to bring the carcass acceptance criterion into line with new consumer trends and preferences, taking account of the technological processes currently available making differentiated use and enhancement of such meat possible.

Previous wording:

‘Carcasses will be classified in accordance with the Community grading scale in Regulation (EEC) No 1026/91. In accordance with the categories defined in point 2.3., the carcasses will be classified as follows: - veal: categories U, R, O and P; - young beef: categories S, E, U, R and O; - cow: categories E, U, R, O and P.’

‘Concerning fat cover, category 4 carcasses can only be certified when they are going to be butchered. Category 5 carcasses are excluded.’

New wording: (deleted)

This factor helps guarantee higher quality and boosts consumer trust.

Meat from the P category with a fat content of 5 is only used to produce hamburgers, meat balls, minced meat, pâtés and similar products.

This in turn allows for stricter selection of the meat, which is sold in its natural or unprocessed form.

Amendment

Amendment 7

Reason

The reference to the classification of cuts of meats is deleted, as this is general information with no specific characteristics related to ‘CARNE BARROSÃ’.

Previous wording: ‘For all of the abovementioned categories, the following classification will be adopted in relation to cuts of meat: - Extra: Loin, striploin; - Category 1: Rump steak, Forerib, Rump, Topside, Knuckle, Silverside, Shoulder (prime cuts); - Category 2: Other shoulder cuts, Blade Undercut, Brisket Point; Clod, Chuck and Blade, Shank end of shoulder, Shin-shank; - Category 3: Brisket, blade oyster, Short ribs, Tail.’

New wording: (deleted)

Geographical area

Amendment

Amendment 8

Reason

The administrative delimitation of the geographical area is updated, without any changes being made to the geographical area itself. Given that a large part of the area that is now the municipality of Vizela (as established in 1998 with the adoption of Law No 93/98 of 1 September 1998) has been separated from the municipalities of Guimarães and Felgueiras, the list of municipalities falling within the geographical area is brought up to date and now includes the municipality of Vizela (with the exception of the parish of Santa Eulália, as this has been separated from the municipality of Lousada, which is not a part of the geographical area).

Previous wording: ‘The geographical area (...) is restricted to the municipalities of (...) Guimarães, (...) Felgueiras (...)’

New wording: ‘The geographical area (...) is limited to the municipalities of (...) Guimarães, Vizela (with the exception of the parish of Santa Eulália), (...) Felgueiras (...)’

Proof of origin

Amendment

Amendment 9

Reason

Having regard to the current strict requirements in terms of animal identification, the possibilities of monitoring this and the necessary traceability guarantees that must be shown to be in place on cattle holdings, there is no justification for maintaining the requirement for only animals of the Barrosã breed to be present in each production unit. This restriction is therefore lifted, although the requirement for the entire herd to be monitored remains in place.

Previous wording: ‘No bovines other than bovines of the Barrosã breed may be kept on the production unit where they are registered’.

New wording: (deleted)

Amendment

Amendment 10

Reason

Having regard to the strict nature of the legislation as regards animal welfare, particularly as regards mandatory rest periods during transport and before slaughter, there is no justification for maintaining the requirement to slaughter the animals on the same day as they arrive at the slaughterhouse. Accordingly, this provision is deleted in order to ensure that animal welfare is maintained and to allow the operators greater freedom in planning transport and slaughter operations.

Previous wording: ‘Animals eligible for certification must be slaughtered in a complete and uninterrupted sequence on the same day.’

New wording: ‘Animals must be slaughtered in a complete and uninterrupted sequence.’

Amendment

Amendment 11 (4 Proof of origin)

Reason

The requirements identified in this section have been revised in order to do away with provisions that are out of date or redundant in the light of current legislation or which should form part of the inspection procedures rather than the specification. Updates are being made to the provisions on the registration of operators, in the light of the requirements in this regard for official inspections.

Previous wording:

‘The use of the designation of origin “CARNE DE BOVINO BARROSÃO” shall be restricted to producers who: a) are expressly authorised for this purpose by the body holding the designation of origin. b) whose holding is located within the geographical production area. c) respect all of the production rules in these specifications. d) undertake, in writing, not to sell meat from other sources, and/or with other characteristics, under the name “CARNE DE BOVINO BARROSÃO”. e) accept the inspection arrangements to be established by the inspection and certification body.’

‘The animals must be slaughtered in specific slaughterhouses accredited by the certifying body and authorised by the group that holds the right to use the designation of origin(...)’

‘Cutting and packaging may only take place in rooms inspected by the certifying body and authorised by the group that holds the right to use the designation of origin. Only such rooms may cut the carcasses and resulting cuts and send them to the market with certification markings.’

New wording:

‘Operators intending to engage in the activities of production, slaughter, cutting, processing and packaging of “CARNE BARROSÃ” must undertake in writing to comply with the provisions of these specifications.’

‘The activities of production, slaughter, cutting, processing and packaging of “CARNE BARROSÃ” must comply with the provisions of these specifications and be subject to the corresponding inspection arrangements.’

‘Operators must ensure that specific traceability of “CARNE BARROSÃ” is maintained throughout all of the production stages until it is placed on the market.’

Amendment

Amendment 12 (4 Proof of origin)

Reason

The requirements identified in this section have been revised in order to do away with provisions that are out of date or redundant in the light of current legislation or which should form part of the inspection procedures rather than the specification. Updates are being made to the provisions on the registration of operators, in the light of the requirements in this regard for official inspections.

Previous wording:

‘Only meat from animals entered in the Zootechnical Register/Breeding Book of the Barrosã breed may bear the designation of origin. Only animals monitored by the certifying body since birth may be entitled to be certified for the designation of origin. All bovine animals belonging to a holding entered in the registers of the designation of origin must be individually identified by application of two eartags – one Animal Identification System eartag and the other corresponding to the Zootechnical Register/Breeding Book. The animals must be marked within the first three months of life.’

‘Production units may only be entered in the holding registers of the designation of origin if they: (...) enter all of their bovine herd; undertake to comply with the rules on handling, breeding and health set out in these specifications and any other rules that may be adopted; voluntarily apply to the group of producers to obtain this status.’

‘Only holdings entered in the register of holdings kept by the associations of breeders, and which undertake to meet all of the conditions set out above simultaneously, may produce animals eligible to bear the designation of origin.’

‘Each farm should hold the following records: identity card, indicating the parentage of the animal, and a health record for each animal; stall register, which must include, in particular, a list of the animals present broken down by category or with the number of the corresponding identifying eartag, the date of the various health interventions, purchases and sales, deaths and replacements.’

New wording:

‘“CARNE BARROSÃ” may only be produced on production units situated within the geographic area and whose bovine herds are monitored. “CARNE BARROSÃ” may only be obtained from animals subject to monitoring since their birth.’

‘Each holding must keep registers enabling identification of all of the animals present on the holding, their eartags and electronic identifiers (where applicable), ages, sexes and health history.’

Amendment

Amendment 13 (4 Proof of origin)

Reason

The requirements identified in this section have been revised in order to do away with provisions that are out of date or redundant in the light of current legislation or which should form part of the inspection procedures rather than the specification. Updates are being made to the provisions on the registration of operators, in the light of the requirements in this regard for official inspections.

Previous wording:

‘Records of the following must exist in each slaughterhouse: the slaughter numbers of the animals and how these correspond to the identifying eartag numbers.’

‘ (...) the slaughter timetable must be drawn up in advance in order to guarantee the presence of the certifying body. In the corrals of slaughterhouses entered in the register of the designation of origin, registered animals must be kept completely separate from non-registered animals during the rest period prior to slaughter. (...) Only carcasses, half-carcasses and quarter-carcasses may be sent, with certification for the designation of origin, to cutting and distribution rooms and to registered points of sale. An agent, to be appointed by the certifying body, must travel to all of the slaughterhouses to monitor the slaughter operations and carry out the checks described in these production specifications and any others that the certifying body considers necessary.’

‘Records of the reception and dispatch of product must be kept in each cutting and packaging room, as must records of the correspondence between the certification marks received and those issued.’

New wording:

‘Each slaughterhouse must keep records of the slaughter numbers of the animals and how these correspond to the identifying eartag numbers.’

‘Each cutting and packaging room must keep records of the reception and dispatch of “CARNE BARROSÃ”.’

‘During transport to the slaughterhouse, in rest areas and in the corrals in slaughterhouses, the animals must be kept separate from animals not eligible for certification.’

Amendment

Amendment 14 (4 Proof of origin)

Reason

The requirements identified in this section have been revised in order to do away with provisions that are out of date or redundant in the light of current legislation or which should form part of the inspection procedures rather than the specification. Updates are being made to the provisions on the registration of operators, in the light of the requirements in this regard for official inspections.

Previous wording:

‘Each point of sale must keep records, updated every day, of the following: arrivals and departures of certified meat; the certification marks held and issued to consumers.’

‘The following registers and documents must be kept on the premises of the certifying body: register of holdings; evidence that the producer is a member of the designation of origin scheme; register of slaughterhouses; register of cutting and packaging rooms; register of points of sale; list of certification marks issued (indicating the date of issue, the number of the certification mark and the body that received it); records of the deliveries of the pre-numbered dispatch books issued (which must make it possible to reconstitute the carcass) which must include records of the correspondence between the consignments dispatched and the certification marks issued and which will accompany and identify the carcasses, half-carcasses or quarter-carcasses from the slaughterhouse to the cutting and packaging room or butcher. The records kept in these books will be centralised on a monthly basis; slaughter lists, sent each month by the agent authorised by the certifying body (indicating the animals’ identification numbers and the respective order numbers in the slaughterhouse); correspondence between the certification marks used by each of the bodies in the production sector; for each slaughterhouse, the codes, names of the breeders, addresses and numbers of the holdings of origin of the slaughtered animals.’

‘Any points of sale to the public (butcher’s shops, boutiques, supermarkets or restaurants) must be inspected by the certifying body and authorised by the group holding the right to use the Designation of Origin. Authorisation may only be granted to those points of sale of which the health and sanitary conditions are in accordance with the legislation in force. In cases where meat is sold retail and not packaged, it must be displayed separately and/or sold on an exclusive basis on certain days. In all cases, the certifying body must guarantee the identification and origin of the cuts and/or portions and endeavour to ensure that any confusion among consumers is avoided. Information leaflets containing the same details as shown on the “designation of origin” labelling affixed to the packaging must be available to the consumer in the point of sale. At all points of sale, the “identification plaque” authorising sales must be displayed in a location that is clearly visible to consumers. It must be removed if the establishment’s sales authorisation is withdrawn.’

New wording: (deleted)

Method of production

Amendment

Amendment 15

Reason

A minor amendment is made to the text describing feed management in order to improve its adaptation to the handling of young animals. The traditional system is based on putting adult animals out to pasture every day, except during inclement weather. Adult livestock means livestock aged over 12 months, i.e. animals classified in the young bull and cow categories which feed on uncultivated land in mountainous areas.

However, young animals remain on the holding, waiting until their mothers return from grazing to feed on mother’s milk. The reasons for this separate handling are that it is difficult for young animals to handle the rigours of winter in the outdoors and to accompany the herds of adult animals during their long daily movements to marshes and commons, many of which are hard to reach and situated on hilly and uneven terrain. It must be pointed out that the animals can cover several kilometres a day from the holding to the pastures and commons and back. If the young animals were to accompany their parents on these trips, the quality of their meat would decline considerably, particularly as regards its characteristic and prized tenderness.

Previous wording: ‘Livestock will only be kept in sheds permanently on some days during the winter when bad weather prevents them being taken out to pasture.’

New wording: ‘Adult livestock will only be kept in sheds permanently on some days during the winter when bad weather prevents them being taken out to pasture.’

Amendment

Amendment 16

Reason

The text relating to breeding is deleted, since currently the most important criterion for determining the ideal moment is the weight and corporal development and not the age. Moreover, this text is restricted to describing standard practice, and non-compliance has no consequences for the certification of the meat from the mother or the young.

Previous wording: ‘Young heifers will be first covered between the ages of 18 and 24 months.’

New wording: (deleted)

Amendment

Amendment 17

Reason

The indicative list of products that could interfere in the normal growth rhythm of the animals is deleted in order to extend the range of the ban on their use.

Previous wording: ‘The use of products that may interfere with the normal rhythm of growth and development of the animals, such as commercial concentrates, hormones, antibiotics and sulfamides is not permitted under any circumstances.’

New wording: ‘The use of products that may interfere with the normal rhythm of growth and development of the animals is not permitted under any circumstances.’

Amendment

Amendment 18

Reason

In the event of feed shortages, particularly those resulting from climate change and the decline of agricultural activity in the region, it may become necessary to have recourse to the supply of feed from outside the geographical area, in accordance with Regulation (EU) No 1151/2012 of the European Parliament and of the Council and the provisions of Commission Delegated Regulation (EU) No 664/2014 amending it, provided that the characteristics of the Carne Barrosã remain unchanged.

This amendment also makes it possible to respond to shortages within the geographical area of feed that complies with the specification of another quality scheme (such as organic production) or certification scheme.

Previous wording: (none)

New wording: ‘In the event of feed shortages animal feed originating outside the geographical area may be used, provided it does not exceed 50 % of the dry material on an annual basis and provided that the meat obtained from these animals maintains the characteristics required in these specifications. ‘The use of such feed must be notified to the control body in such a way as to enable the source, characteristics and quantities used or intended for use to be checked.’

Amendment

Amendment 19

Reason

Freezing is to be permitted without restrictions. Firstly, freezing of meat is a proven preservation process, and correct freezing and thawing of meat does not reduce its quality in any perceptible way. Secondly, this process of preservation is of fundamental importance for the sale of ‘CARNE BARROSÃ’ to markets further to which it is impossible to send fresh meat given its limited shelf-life. Lastly, the need to respond to current consumption patterns means that it is essential for consumers to have access to ‘CARNE BARROSÃ’ that is preserved by freezing.

Previous wording: ‘The freezing of carcasses, joints or parts thereof is expressly forbidden at any stage of processing, except in situations defined by the Certification Institute.’

New wording: (deleted)

Amendment

Amendment 20

Reason

In the light of the evolution of the legislation applicable to the sector, certain provisions have become unnecessary, outdated, redundant or even incompatible with that legislation and must accordingly be deleted.

Previous wording:

‘Health. Breeders must follow the health protection plan defined by the official services in accordance with the legislation in force and enable performance of all of the treatments and/or vaccinations deemed necessary. All veterinary treatments must be prescribed by a veterinarian and this must be entered on the animal’s health record. Slaughter must respect the minimum safety interval defined by the veterinarian.’

‘Conditions of transport and rest prior to slaughter. Under no circumstances must animals be overloaded. The route must be the shortest possible from the holding to the closest authorised slaughterhouse. Loading, unloading and transfers to any other route to be travelled by the animals must take place calmly, and each slaughterhouse must have the resources necessary to avoid any trauma to the animals. In any waiting areas, the animals must be kept separately in “boxes”. Bedding in these areas must be of straw and the animals must be provided with water as required.’

‘Slaughter conditions. Only animals compliant with the rules laid down in the relevant legislation in force on slaughter may be slaughtered. (...) Slaughterhouses must guarantee correct technical and health conditions, particularly as regards conditions of stabling, cleanliness and hygiene, technical training of the staff responsible for slaughter and preparation of the carcass and the cold conditions (for both the maturing of the meat from the slaughtered carcasses and for their storage).’

‘Cutting and packing rooms must comply with the health and hygiene requirements of the legislation in force.’

New wording: (deleted)

Link

Amendment

Amendment 21 (text)

Reason

Any unnecessary text, text with no regulatory content or text that is redundant in the light of the current rules governing designations of origin at EU level is deleted.

Previous wording:

‘Bovines of the Barrosã breed are reared in some rather depressed regions of the North of Portugal, namely the Barroso and the mountainous areas of Entre Douro e Minho. These areas correspond to the description of the second and third standard developmental problems set out in the Communication from the Commission of the European Communities dated 29 July 1988, “The future of rural society”: areas with natural, infrastructural and structural disadvantages, with generally difficult access and depopulation due to the abandonment of the land by the native populations.’

‘As is typical in agricultural regions of this type, production systems are geared towards family self-sufficiency. Against this backdrop, Barrosão cattle are of fundamental importance both for the replication of these systems and for the “family” economy of small holdings.’

New wording: ‘The geographical area of “CARNE BARROSÃ” is situated in parts of Northern Portugal (the Barroso and mountainous areas of Entre Douro e Minho province) where the natural, infrastructure and structural conditions have given rise to production systems mainly geared towards family self-sufficiency. Barrosã cattle are of fundamental importance for both the replication of these systems and the household economy of small holdings.’

Amendment

Amendment 22 (text)

Reason

Previous wording:

‘In these situations, rural development strategies need to be based on a high-quality extensive form of agriculture, aimed at assisting people whose income derived from agricultural activity is insufficient, and at making use of the endogenous regional potential, protecting the environment as well as the cultural heritage of the region. These production systems are characterised by being based on the exploitation of the natural resources available, extremely vulnerable to the difficulties resulting from the absence of a framework of application of market mechanisms to guarantee stable income and the absence of a targeted development procedure to guarantee improvement to the living conditions of farmers in these areas. In view of the above, promoting and enhancing the value of meat of bovines of the Barrosã breed is an essential and effective way of attaining the objectives referred to.’

‘These specifications will be sufficiently widely disseminated to ensure that all interested parties, both producers and commercial bodies, become aware of the mandatory nature of compliance with the rules laid down in these production specifications to be able to produce or sell meat that can bear the designation of origin “Carne de Bovino Barrosão”. It will also be ensured that consumers are provided with information about the characteristics of the product and their rights of redress.’

New wording: (deleted)

Labelling

Amendment

Amendment 23

Reason

The specific rules on labelling are simplified and the provisions that are redundant or unnecessary in view of the current legislation – specifically, Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 – are deleted. This amendment is intended to allow operators greater freedom to act when it comes to adapting the product to the market.

Previous wording:

‘The producer group must adopt and register an emblem as the graphic symbol of the designation of origin, informing the competent authorities that it has done so. That emblem must appear in the stamps and seals placed on the carcasses, half-carcasses and quarters dispatched by slaughterhouses and on the labels affixed to the packages of cuts and/or portions thereof dispatched by cutting and packing rooms. In the cutting and packing rooms, when the meat is dispatched packaged, a label identifying the product must be placed on the packaging. That label may not be reused and must be placed on transparent packaging.’

‘The corresponding identifying label, a draft of which is attached in ANNEX I, must be affixed to all portions of certified meat.’

‘Cuts or portions thereof must be presented packaged and with the labels identifying the designation of origin and the certifying body correctly affixed to the packages. In the event of retail sales, the meat must be sold separately, duly identified by means of the stamp identifying the designation of origin wherever possible. The stamp identifying the designation of origin must be placed on carcasses, half-carcasses and quarters thereof when they are sold whole.’

New wording: ‘Regardless of the presentation format, “CARNE BARROSÃ” must: - include one of the following wordings: “CARNE BARROSÃ – DENOMINAÇÃO DE ORIGEM PROTEGIDA” or “CARNE BARROSÃ DOP”; - clearly identify the control body.’

Other

Amendment

Amendment 24 (presentation)

Reason

The forms of presentation permitted – which are referred to at various points throughout the specifications – are clarified and specified in order to make it easier to bring them into line with new technological solutions to keep pace with the evolution of consumer preferences.

Previous wording (excerpts): ‘(...) carcasses, half-carcasses and quarters thereof (...)’; ‘cuts or portions thereof (...)’

New wording:

‘“CARNE BARROSÃ” may be presented for sale in carcasses, half-carcasses or quarter-carcasses, or as cuts or packaged portions (sliced, in pieces, in strips, cubed, minced, etc.)’

Amendment

Amendment 25 (control)

Reason

The information on the control body has been updated. Since this information – which has no regulatory content given the current framework rules in this area within the context of official controls – rapidly becomes outdated, it is considered better to include a reference to the place where the name and address of the control body may be found, as this makes it possible to comply with the terms of Article 7 of Regulation (EU) No 1151/2012 while keeping the information on the control structure up to date.

Previous wording:

‘Registration of the Designation of Origin “Carne de Bovino Barrosão” must be requested by the Cooperativa Agrícola de Boticas. The body holding the right to use the designation of origin is responsible for affixing it to carcasses and packaging. The certification fee is to be paid by the body holding the designation of origin to a competent body, the certifying body.’

‘The control and certifying body for meat bearing the designation of origin “Carne de Bovino Barrosão” will be the “Norte e Qualidade - Instituto de Certificação de Produtos Agro-alimentares” (North and Quality - Institute for Certification of Agrifood Products)’.

New wording: ‘In accordance with Article 37(3) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012, compliance with the product specification is verified by the control body, whose name and address are publicly available on the European Commission’s database.’

Amendment

Amendment 26 (control)

Reason

Certain control provisions that are out of date or redundant relative to the current legislation or which should form a part of the monitoring procedures rather than the specifications are being deleted.

Previous wording:

‘The Certification Institute must issue the certification markings. The certification marking must be accompanied by a document, to be completed by an official authorised by the certifying body to do so once the circuit is known.’

‘Each certification marking must be associated with a document, which must contain the following information: the number of the marking, the code of the holding of origin of the animal, the identification of the slaughterhouse, the order number of the carcass within the slaughterhouse, the weight of the carcass and the date of slaughter, the identification of the cutting and packing room, the order number of the carcasses, half-carcasses, quarter-carcasses or cuts thereof in the cutting and packaging room, the identity of the recipients of the cuts packaged or sold retail and of the certifying official, the date of issue of the certification marking and the date of receipt and dispatch of the product at each link of the production chain.’

‘The documents accompanying the certification markings corresponding to cuts and portions thereof dispatched by cutting rooms must indicate the origin of the cuts in question.’

‘As a general rule, all of the control mechanisms must be devised in such a way that at each stage of the production chain it is possible to easily determine the origin of the product and thus easily arrive at all of the links of the production chain upstream.’

‘The Certification Institute may declassify animals, cuts and portions thereof at any stage in the production process, according to the provisions of these specifications and as determined by that Institute.’

‘Each holding must be visited as many times as deemed necessary. The timing of the visit must be determined by the Certification Institute and the visits must be conducted without prior notice. The visits must be adapted to the operation of the holding systems in place.’

‘During each visit, the official acting on behalf of the Certification Institute must make a note on each animal’s identification sheet of the observations made, highlighting any infringements to the provisions laid down in these specifications and by that Institute.’

‘Controls carried out by the Certification Institute must cover, in particular, feeding and identification of the animals and other points the Institute deems to be of interest. The animals – and in particular their feed – will also be checked by means of analyses carried out by sampling, on an annual basis, of faeces, urine and blood.’

‘The slaughter of animals eligible to bear the designation of origin “Carne de Bovino Barrosão” must be monitored by a representative of the Certification Institute who, for each animal, must check the identification of the animals (existence of identifying eartags), the categorisation, identification and marking of the carcasses, the accuracy of the information appearing in the certification marking, the correspondence between the slaughter number and the identification number, the compliance of the handling of the carcass and the technology used with the rules laid down by the Certification Institute, and the causes of any declassifications.’

‘The official responsible for monitoring the slaughter will also be responsible for issuing, each month, the pre-numbered dispatch books (used to account for the parts or cuts of carcasses distributed to each authorised agent) provided by the Certification Institute.’

‘The following parameters in particular must also be checked in the slaughterhouse: adherence to the internal regulations on slaughter conditions, compliance with the provisions of the legislation on the technical and health conditions under which slaughter must take place, and respect for any other rules which the Certification Institute intends to implement.’

‘The cutting and packing rooms may dispatch meat in complete cuts or portions thereof. Only cuts identified by the stamp or that have been correctly packaged and labelled may be dispatched. When parts of these are being dispatched, the product must also be correctly packaged and labelled.’

‘Checks on the cutting and packing rooms must be carried out in the form of visits to take place at intervals determined by the certification body. Checks must take the form of verification in particular of the health and sanitary conditions, the identification of the meat present (identification and provenance of the cuts and/or portions thereof received and for dispatch, endeavouring to prevent any later confusion among consumers), compliance with the rules on cutting laid down by the Certification Institute.’

‘Checks must aim to detect any potential fraud in the presentation of the product to the consumer. The Certification Institute must guarantee respect for the conditions laid down in terms of identification of the cuts and portions thereof, and must ensure that any confusion of consumers is avoided.’

‘Respect for the contractual terms must be verified by the Certification Institute during visits to points of sale, at intervals determined by that Institute. Checks must take the form of verification, in particular, of the mandatory records kept by those bodies, comparison of those records with the certification markings held, checks on the ageing periods and inspection of carcasses in cold storage.’

‘All points of sale of meat (packaged or otherwise) must be correctly identified.’

New wording: (deleted)

Amendment

Amendment 27 (penalties)

Reason

The provisions on infringements and penalties are being deleted, in the light of the provisions laid down in this regard as part of official controls.

Previous wording:

‘Infringements committed by persons which are included on the registers for the designation of origin are classified as follows for the purposes of the relevant sanction: a) administrative offences; b) infringements of the rules set out in the production rules for matters concerning production and preparation; c) infringements due to the improper use of the designation of origin, or actions which are detrimental to the latter or which can bring it into disrepute.’

‘Administrative offences are all offences resulting from inaccuracy, omission or falsification in the production of opinions, declarations, books or other documents, and the failure to comply with the deadlines set by this regulation. Failure to respect all of the decisions of the body holding the use of the designation of origin and/or of the certifying body will also be considered administrative offences. Such offences are punishable by a fine of a value ranging between 1 % and 10 % of the value of the goods or of the base value of the live animals. If the offence is minor the matter will be settled with a reprimand.’

‘Infringements of the provisions on the production specifications in matters of production and manufacture are defined as all of those affecting holding systems, the use of unauthorised food supplements, failure to respect weaning and slaughter ages, the handling of the animal and the manipulation of the carcass in the slaughterhouse, and the cutting of the carcass in the cutting and packaging room. Failure to respect all of the decisions of the body holding the right to use of the designation of origin and/or of the Commission on this matter will also be considered infringements of this type. Such offences will be punished with fines of a value ranging between 2 % and 0 % of the value of the goods or of the base value of the live animals. The penalty will be accompanied by loss of the right to use the designation of origin by the holdings where the animals originate, where the case involves animals.’

‘Infringements resulting from undue use of the designation of origin or acts that could cause damage or loss of prestige to it are defined as follows: 1. Infringements to the provisions laid down under the headings “Controls of slaughterhouses” and “Controls of cutting and packaging rooms” of section 10 of these production specifications. 2. Inappropriate trade in the use of documents, signs, seals, stamps, labels or any other identifying element proper to the designation of origin, and the falsification thereof. 3. The dispatch of meat without the cited characteristics to points of sale. 4. The dispatch from cutting and packaging rooms of cuts and portions thereof that do not comply with the provisions laid down under the heading “Controls of cutting and packaging rooms”. 5. Failure to comply with the provisions of these regulations, their supplementary provisions and the decisions of the Commission on the matters referred to in this point .’

‘These offences are punishable by fines of a value ranging between the value of the goods or live animals and double that amount. The penalty will be accompanied by loss of the right to use the designation of origin.’

‘Any knowledge by the Certification Institute of an infringement of these production specifications must be reported immediately to the undertaking in question by registered mail with acknowledgement of receipt. All notifications will give rise to an additional inspection, the cost of which must be borne by the undertaking.’

‘The above provisions notwithstanding, infringements committed by both persons entered in the register of the designation of origin and persons not entered in that register are punishable in accordance with the Penal Code (Lei do Código Penal) in force.’

‘In the event of serious infringements, in addition to those defined in this section, the offender may be subject to temporary suspension of the use of the designation of origin or removal from its registers. Temporary suspension of the right to use the designation of origin will entail suspension of the right to obtain certificates, labels or signs, seals, stamps and other documents and elements of identification proper to the designation of origin. Removal will entail exclusion of the offender from the registers of the designation of origin and, as a consequence, the loss of all of the rights associated with the designation of origin.’

‘Where the infringements involve products intended for export the penalties will be increased by 50 % of the maximum penalties referred to in this regulation. In the event of reoffending, the economic penalties will be increased by 50 % of the maximum penalties referred to in this regulation, rising to triple in the event of further recurrence. A reoffender will be defined as an offender penalised for infringement of any of the provisions of this regulation in the last five years.’

New wording: (deleted)

SINGLE DOCUMENT

‘Carne Barrosã’

EU No: PDO-PT-0239-AM01 – 1.3.2019

PDO (X) PGI ( )

1. Name(s)

‘Carne Barrosã’

2. Applicant country(ies)

Portugal

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.1. Fresh meat (and offal)

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

The term ‘Carne Barrosã’ refers to meat obtained from animals of the Barrosã breed entered in the breed’s Founding Register or Breeding Book and born and reared in the geographical area defined in accordance with these specifications.

Four product categories have been defined: ‘vitela’ (veal), ‘vitelão’ (yearling), ‘novilho’ (young bull) and ‘vaca’ (cow).

‘VITELA’ category meat is obtained from animals of both sexes aged between 5 and 9 months at slaughter, with a minimum weight of 70 kg. The colour of the meat varies between pink and pale red. The colour of the fat varies between white and off-white. The ‘vitela’ meat is very tender and succulent, as a result of the quantity of water present in the myofibrils (compared to meat from older animals) and of the effect that the intramuscular fat has on the salivary glands of the taster, stimulating the release of saliva, which intensifies how these qualities are perceived.

‘VITELÃO’ category meat is obtained from animals of both sexes aged between 9 and 12 months at slaughter, with a minimum weight of 130 kg. The colour of the meat varies between pink and red. The colour of the fat varies between white and off-white. The taste characteristics of the meat are between those of the ‘vitela’ and ‘vaca’ categories.

In the age that corresponds to the ‘vitelão’ meat category, the animals’ diet changes as they are gradually weaned onto a diet based on pasture and forage, as well as other products sourced on the agricultural holding, such as cereals. Given that the animals from which this category of meat is obtained are being weaned off their mother’s milk, the meat has a slightly more intense taste than the ‘vitela’ meat category, less sweet and more herbaceous. In parallel to this, the meat is slightly less succulent at the onset of chewing, because it has a lower water content due to the animals’ diet.

However, the slightly darker fat acquired gives the meat a new feeling of freshness and succulence once the flow of saliva has been stimulated, with the result that it is a meat that is both tender and succulent in equal measure.

‘NOVILHO’ category meat is obtained from animals of both sexes aged between 12 months and 3 years at slaughter, with a minimum weight of 130 kg. The colour of the meat varies between pink and dark red. The colour of the fat varies between white and off-white, and sometimes yellowish. The taste of the ‘novilho’ meat is more intense and ferric than the ‘vitela’ meat and it also has a more herbaceous flavour.

More complex and intense flavours predominate in this meat. Its texture is firmer and less exudative than the ‘vitelão’ category, on account of the lower water content in the muscular fibres.

The fat is darker and more intense in colour than that of the ‘vitela’ and ‘vitelão’ categories, at times slightly yellowed. This is because of the cereals that account for a moderate proportion of the animals’ diet, promoting their growth and completing the layer of fat on the carcass.

‘VACA’ category meat is obtained from animals of both sexes aged over 3 years at slaughter, with a minimum weight of 130 kg. The meat is dark red in colour. The fat is off-white in colour and often a more yellowed tone in the case of older animals. The characteristics of the ‘novilho’ meat are even more pronounced in the ‘vaca’ meat category. It is slightly less tender and succulent but it has a more intense and long-lasting herbaceous flavour. Given the fat inside the muscle fibres, the feeling of succulence is much more intense at the end of the chewing phase. The taste of the fat is more intense and creamy.

‘CARNE BARROSÃ’ may be presented for sale in carcasses, half-carcasses or quarter-carcasses, or as cuts or packaged portions (sliced, in pieces, in strips, cubed, minced, etc.). Freezing is permitted.

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

The cattle from which ‘Carne Barrosã’ can be obtained are reared in an extensive farming system which basically consists of leaving them to graze on natural pastures in uncultivated areas for most of the year and feeding them the natural by-products of certain crops (potatoes, maize, rye, cabbage, etc.) and forage produced on the holding. Adult livestock must only be kept in sheds permanently on some days during the winter when bad weather prevents them being taken out to pasture.

Only natural products can be used to feed the animals. The use of products that may interfere with the normal rhythm of growth and development of the animals is not permitted under any circumstances.

Animals classified in the ‘novilho’ and ‘vaca’ categories graze on natural pastures in mountain areas. Their diet is supplemented with preserved fodder, cereals and other by-products from the demarcated geographical area which do not interfere with their normal rhythm of growth.

Animals classified in the ‘vitelão’ category are fed on the farm with their mothers’ milk (during the brief period before they are weaned), as well as mown grass and preserved fodder such as hay, maize, rye, ground cereals and other by-products from the region which do not interfere with their normal rhythm of growth.

In the event of feed shortages, feed originating outside the geographical area may be used, provided it does not exceed 50 % of the dry material on an annual basis, thus ensuring that the meat obtained from these animals maintains the required characteristics.

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

Birth, rearing and slaughter

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

–

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

Regardless of the presentation format, ‘CARNE BARROSÃ’ must:

— Include one of the following wordings: ‘Carne Barrosã – Denominação de Origem Protegida’ or ‘Carne Barrosã DOP’;

— The control body must also be identified.

4. Concise definition of the geographical area

The geographical area for the production of ‘CARNE BARROSÃ’ (birth, rearing and slaughter) is limited to the councils of Amares, Braga, Cabeceiras de Basto, Celorico de Basto, Fafe, Guimarães, Vizela (with the exception of the parish of Santa Eulália), Póvoa de Lanhoso, Terras de Bouro, Vieira do Minho and Vila Verde in the Braga District; the councils of Felgueiras and Paços de Ferreira in the Porto District; the councils of Arcos de Valdevez, Melgaço, Monção, Ponte da Barca, Ponte de Lima, Paredes de Coura and Valença in the Viana do Castelo District; and the councils of Boticas and Montalegre in the Vila Real District.

5. Link with the geographical area

The geographical area of ‘CARNE BARROSÃ’ is situated in parts of Northern Portugal (the Barroso and mountainous areas of Entre Douro e Minho province) where the natural, infrastructure and structural conditions have given rise to production systems mainly geared towards family self-sufficiency. Barrosã cattle are of fundamental importance for both the replication of these systems and the household economy of small holdings.

The taste of ‘Carne Barrosã’ is closely linked to the animals’ genetic heritage and to the specific features of their traditional diet. For animals in the ‘vitelo’ and ‘vitelão’ age categories, the diet is based on their mother’s milk and on products obtained from agricultural production on livestock holdings, i.e. hay, maize, rye and other agricultural by-products In the case of animals in the ‘novilho’ and ‘vaca’ age categories, the diet is based on natural pastures, hay, maize and rye, as well as other agricultural by-products, as has always been the case throughout the production area.

In all cases, the animals’ diet is always influenced by the climate and relief of the mountain areas and by the regional varieties of vegetation, including the natural pastures or uncultivated areas and hills which are so important in feeding this breed

Some of the predominant species in the pastures (known as ‘lameiros’) located in the geographical production area are white clover, red clover, purple clover, subterranean clover, birdsfoot, vetch, fescue, ryegrass and cocksfoot. In the uncultivated areas, the predominant species are heather, gorse, sage-leaved rock rose, fescue and broom.

It is these plant varieties that are staples in the animals’ diet, together with the genetic features of the Barrosã breed, which give the meat its taste (genes and diet are the basis for the meat’s biochemical composition, which determines its sensory characteristics, as explained at length in all the relevant documentation) in each of the categories, in accordance with their diet. For the ‘vitelo’ category, the basis is their mothers’ milk. In the ‘vitelão’ category, they are being weaned off their mothers’ milk and onto a diet based on grazing, fodder and cereals. For animals in the ‘novilho’ and ‘vaca’ categories, the basis of their diet is grazing on pastures and uncultivated land, fodder and cereal supplementation. Animals in all of the categories are also fed with seasonal agricultural by-products obtained on the holding.

In fact, the environmental interdependence between the Barrosã cattle breed and the mountain areas is of crucial importance in preserving biodiversity and environmental sustainability, because these animals graze in areas that are inhospitable and hard for other more selective animals to access. They are therefore instrumental in shaping the landscape in these areas as they feed on the coarser and less attractive resources, provide organic fertiliser for these territories and help manage the existing vegetation.

The specific vegetation cover that is typical of these mountain areas and which forms the basis of the diet of animals belonging to the Barrosã breed after weaning leaves its imprint on the chemical composition of the meat and is decisive in creating its unique, distinctive flavour (based on the plant varieties in the pastures and uncultivated areas in the geographical area, as listed above). The close contact the animals have with the farmer shapes their character and gives them a relaxed temperament, a factor of crucial importance in obtaining tender, succulent meat.

The daily contact and close relationship between the Barrosã breed of cattle and the farmers enable this commitment, as the co-existence allows for calmer, tamer, quieter and more relaxed animals. This temperament promotes harmonious development and enables more tender and succulent meat to be obtained (as described above), in contrast to the tougher, more fibrous meat obtained from animals that do not receive that kind of affection or close human contact and are therefore more nervous, stressed and even aggressive.

Several studies have demonstrated the importance of the human-animal relationship (HAR) (Gibbons et al., 2009) and its effect on animal well-being. The daily contact and positive interaction with the animals has a positive impact on the safety and well-being of the farmer, as well as on the productivity of the animals (Grignard et al. 2001; Kilgour et al. 2006; Gibbons et al. 2011). The lack of stress helps to enhance the conditions in which the animals are reared and this has a positive impact on the quality of the meat obtained from them.

Reference to publication of the specification

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

https://tradicional.dgadr.gov.pt/images/prod_imagens/carne/docs/CE_Carne_Barrosa_1.pdf

(1) OJ L 343, 14.12.2012, p. 1.