Publication of an application for registration of a name 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 481/06)

This publication confers the right to oppose the 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.

SINGLE DOCUMENT

‘Αφρίνα / Αfrina’

ΕU No: PGI-GR-02822 – 6.12.2021

PDO ( ) PGI (X)

1. Name(s) [of PDO or PGI]

‘Αφρίνα / Αfrina’

2. Member State or Third Country

Greece

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 2.6. Salt

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

‘Αφρίνα / Afrina’ is a fleur de sel produced exclusively in the ‘white’ salt marsh of Mesolongi. It is unprocessed sea salt which is additive-free and does not undergo any treatment after harvesting.

‘Αφρίνα / Afrina’ consists of fine, white sodium chloride crystals formed on the briny surface of the crystallising pools under favourable climatic conditions (wind, temperature and sunshine). It is less salty than salt, with a slightly bitter taste due to it high magnesium content and therefore ideal for raw or roasted dishes or even desserts. It is rich in trace elements – metals contained in seawater – and especially magnesium (Mg).

‘Αφρίνα / Afrina’ is collected by hand only and has the organoleptic, physical and chemical characteristics set out in Tables 1 and 2.

Table 1

Organoleptic and physical characteristics

Appearance White crystals Taste Salty Smell Odourless Granulometry > 3 mm 0 % 1-3 mm 45-55 % < 1 mm 45-55 %





Table 2

Chemical composition

Chemical parameter Content (%) Moisture 1,0 -5,0 Insoluble in water 0,020 -0,120 Calcium (in dry matter) 0,010 -0,300 Magnesium (in dry matter) 0,060 -0,300 Sulphates (in dry matter) 0,200 -1,100 NaCl (in dry matter) 97,0 -99,5

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

—

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

The operations that must take place in the geographical area are:

— extraction from the sea;

— circulation of the extracted water in the evaporation ponds;

— supply to the crystallising pools;

— harvesting;

— natural draining of ‘Αφρίνα / Afrina’.

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

—

4. Concise definition of the geographical area

The geographical area in which ‘Αφρίνα / Afrina’ is produced, according to historical, geographical and anthropological criteria, lies within the municipality of Iera Polis Mesolongiou, in the Aitoloakarnania Regional Unit within the Region of Western Greece, and is defined by the geographical limits of the ‘white’ salt marsh:

— North of the Foinikia marshes

— East-north-east of the old Mesolongi-Aitolikos national road

— West of the Mesolongi lagoon

— South-south-east of the municipal unit of Iera Polis Mesolongiou.

5. Link with the geographical area

‘Αφρίνα / Afrina’ is produced in the Mesolongi lagoon and has acquired an excellent reputation and considerable renown both in Greece and abroad. The product’s reputation and characteristics that are due to its geographical origin therefore form the basis of its link with the geographical area.

This reputation is based mainly on its texture and taste, which are determined by the specific microclimate of the Mesolongi salt pans and lagoon and the traditional harvesting by hand, which has remained virtually unchanged over the years.

The Mesolongi salt pans are an ideal production environment, protected under the Ramsar Convention and Natura 2000. The product’s reputation is enhanced by the unique nature of the Mesolongi salt pan ecosystem and the fame of the Mesolongi lagoon – Homer’s ‘very beautiful lake’. Professor Christos Siasos (Agrinioculture, 2014) describes Mesolongi as the ‘land of white treasure’.

The active surfaces of the salt pans (evaporation ponds and crystallising pools) are clayey as clay is impermeable to water. The seawater condenses in the evaporation ponds and the salt crystallises in the pools. The crystallising pools have an even surface throughout their length and width. This means that even small waves can carry ‘Αφρίνα / Afrina’ to the edge of the pools where it is then collected.

The production of ‘Αφρίνα / Afrina’ requires continuous evaporation/concentration of a sufficient quantity of seawater up to the point when the salt content begins to crystallise. Concentration occurs naturally, thanks to solar energy and the prevailing microclimate i.e. the wind speed, temperature and relative humidity. Saline waters require strong winds in addition to sunshine for concentration, especially during the summer period, while there must be no heavy rainfall during the growing season in order for the salt to crystallise.

A thin layer of salt crystals forms on the surface of the crystallising pools, which are large. Westerly winds carry the surface layer of these crystals to the eastern side of the pools where ‘Αφρίνα / Afrina’ is finally collected.

The human factor is also important, as the traditional harvesting operation, which has remained virtually unchanged over the years, has also helped to create and maintain the product’s reputation. Skilled workers collect ‘Αφρίνα / Afrina’ by hand, using wooden tools, ensuring the uniformity of the finished product thanks to their training and experience. Identifying and separating the product requires experience and skill. This traditional technique is passed down from one generation of salt workers to the next.

Harvesting the surface salt crystals by hand gives the product a high purity with a total absence of sludge (because the crystals do not come into contact with the bottom of the crystallising pool) and a natural white colour. There is therefore no need to wash the product, and this means it has a higher content of inorganic salts, particularly soluble magnesium salts. The magnesium content of ‘Αφρίνα / Afrina’ therefore exceeds that of other common salts and processed commercial salts, and this gives it a special flavour (slightly bitter, less salty) and makes it ideal for raw or roasted dishes, or even desserts.

‘Αφρίνα / Afrina’ is the name traditionally used for the fleur de sel produced in the Mesolongi region. The word ‘Αφρίνα / Afrina’ itself, which comes from the word for ‘foam’ (afrós), indicates how the product is made. In his book Mesolongi (1925), K. A. Stasinopoulos wrote: ‘The naturally-evaporated luxury salt, Afrina, is also produced in the lagoon. Foam is formed by the gentle waves breaking on the shores of the lagoon. The sun’s heat condenses the foam and Afrina is formed’.

The product’s reputation is confirmed by many historical and bibliographical references.

The first historical references to ‘Αφρίνα / Afrina’ date back to the beginning of the previous century. In his book To alas (Salt) (1906) K. A. Stasinopoulos wrote that ‘the best of all naturally-evaporated salts and of all Greek salts in general is Afrina from Mesolongi’. ‘Αφρίνα / Afrina’ was recognised as being of superior quality and taste and was greatly sought after as a luxury gift (Mesolongi, K. A. Stasinopoulos, 1925).

Its taste and texture have won great praise from experts, for example: In To alas (Salt) (1906) K. A. Stasinopoulos wrote: ‘the foam is as white as snow and as delicate as ether’. In addition, Professor Christos Siasos (Agrinioculture, 2014) mentions the following characteristics: ‘The breeze produces flake-like forms around the crystallising pools, before the salt is extracted from the pools. These flakes constitute the fleur de sel called Afrina in this region. Afrina is collected by hand. It is considered to be the best and tastiest salt. It has a distinctive texture, melts in the mouth and produces an explosion of flavours.’

In her award-winning book Speak the Mesolongi dialect (1979), which contains around 2000 local words and expressions, the writer Akakia Kordosi from Mesolongi noted: ‘Afrina: salt foam’.

In her book ‘SALT – Salt in European history and culture’ (1997), Theodora Petanidou, professor at the University of the Aegean, writes that ‘Afrina is the traditional name in the Mesolongi region for the small amount of salt crystals that form on the briny surface’.

Contemporary references in print and online, on radio and television and in specialised cookery programmes maintain and strengthen the product’s special reputation and renown.

‘Αφρίνα / Afrina’ is used by many well-known chefs. One example is in the dish for which the young chef Nikos Billis won an award at San Pellegrino, where he represented Mediterranean countries (Gastronomos, 2016). Stelios Parliaros, George Calombaris, Sotiris Kontizas, Argyros Barbarigos and others also use ‘Αφρίνα / Afrina’ in their dishes.

It is worth mentioning that Greece’s first Salt Museum was established in 2019 in the Tourlida area of Mesolongi, confirming the region’s reputation and its close link with salt.

The excellent quality of ‘Αφρίνα / Afrina’ has been consistently acknowledged in recent years. It is not by chance that it has received two awards at international food and flavour competitions – a silver medal in 2016 at the Olymp Awards Food and Beverage Competition held in Athens and a distinction in 2020 at the Great Taste awards in London. The fact that ‘Αφρίνα / Afrina’ was chosen as a commemorative gift for leaders at the South EU summit in Athens in 2016 is also of note.

Reference to publication of the specification

http://www.minagric.gr/images/stories/docs/agrotis/POP-PGE/2021/prodiagrafes_afrina280622.pdf

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