EN Official Journal of the European Union C 191/24

Publication of an application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2011/C 191/12

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months from the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ΚΟΥΦΕΤΑ ΑΜΥΓΔΑΛΟΥ ΓΕΡΟΣΚΗΠΟΥ’ (KOUFETA AMYGDALOU GEROSKIPOU)

EC No: CY-PGI-0005-0800-02.03.2010

PGI ( X ) PDO ( )

1. Name:

‘Κουφέτα Αμυγδάλου Γεροσκήπου’ (‘Koufeta Amygdalou Geroskipou’)

2. Member State or third country:

Cyprus

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 2.4. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares

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

‘Koufeta Amygdalou Geroskipou’ are roasted sugared almonds.

The final product has the following main characteristics:

Physical characteristics Shape: oval/almond-shaped Colour: white

Chemical characteristics Moisture content: 2-4 %

Organoleptic characteristics Surface/texture: the outer layer of sugar syrup has a characteristically rough surface which, when it is chewed, is comparatively softer than similar products and leaves behind a pleasant sensation (it melts easily in the mouth). The thickness of the sugar coating varies between two and four millimetres. Taste: sweetness conveyed by the sugar and a characteristic taste of roasted almonds.

3.3. Raw materials (for processed products only):

The following are used to produce ‘Koufeta Amygdalou Geroskipou’; (a) almonds; and (b) granulated cane sugar.

3.4. Feed (for products of animal origin only):

Not applicable

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

The production and packaging of ‘Koufeta Amygdalou Geroskipou’ must take place in the defined geographical area (municipality of Geroskipou) (both the sugar and the almonds can originate from outside the defined geographical area).

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

‘Koufeta Amygdalou Geroskipou’ must not be packaged at temperatures exceeding 45 °C because of the condensation that creates humidity in the sachets. As soon as the temperature falls below 45 °C, the packaging process, which takes place at room temperature, can start. If the Koufeta are not packaged at this time, too much humidity is lost and the Koufeta will not be so soft when chewed (i.e. their specific organoleptic characteristics will be altered). In other words, the time when ‘Koufeta Amygdalou Geroskipou’ are packaged is crucial, since the preservation of their final organoleptic characteristics depends on this. It is therefore imperative for ‘Koufeta Amygdalou Geroskipou’ to be packaged within the defined geographical area. This also guarantees the authenticity and traceability of the product.

3.7. Specific rules concerning labelling:

The labelling of ‘Koufeta Amygdalou Geroskipou’ includes a conservation date of one month from the date of production.

4. Concise definition of the geographical area:

The administrative boundaries of the municipality of Geroskipou

5. Link with the geographical area:

5.1. Specificity of the geographical area:

‘Koufeta Amygdalou Geroskipou’ are made using a traditional family recipe and to date all persons involved in their production in the municipality of Geroskipou have been descendants of Sophocles Athanasios, who started making them in Geroskipou in 1895. The product has been made in the same way for over a century in the same geographical area (municipality of Geroskipou) by descendants of Sophocles Athanasios. As a result, the expertise and know-how needed to produce ‘Koufeta Amygdalou Geroskipou’ have existed in the defined geographical area since 1895 and have been handed down to this day. Training in how to produce ‘Koufeta Amygdalou Geroskipou’ was, and is still, given by experienced producers to the younger generation, in other words the know-how is transmitted from one generation to the next.

The book entitled ‘Geroskipou — Old and New’ (Aristidou and Vakis, 1992) contains a reference to the preparation of sugared almonds in Geroskipou after 1930, which are sold mainly during festivals. There is also a reference to the product in the book entitled ‘Geroskipou — A Historical and Folkloric Study’ (Hatzikyriakos, 2000), mentioning that sugared almonds are made using syrup, sugar and almonds that are cooked in a small pot. A defining moment for ‘Koufeta Amygdalou Geroskipou’ was the award of a prize in a special fair organised in Stroumbi in 1937.

‘Koufeta Amygdalou Geroskipou’ are also mentioned in the municipality of Geroskipou's book entitled ‘Geroskipou from Antiquity to the present day’ (2008). The monthly newsletter ‘O Tahidromos tis Paphou’ (August 2010) featured an interview with a veteran producer who is still making Koufeta today, and mentions that the product is one of Geroskipou's long-established traditional products.

5.2. Specificity of the product:

The specificity of ‘Koufeta Amygdalou Geroskipou’ is twofold:

(a) the product's reputation due to the traditional production method that has been used in the municipality of Geroskipou from the late 19th century to this day; and

(b) certain specific organoleptic characteristics which distinguish it from similar products, mainly its characteristically rough surface and texture created by the outer layer of sugar syrup which, when it is chewed, is softer than similar products and melts easily in the mouth, leaving behind a pleasant sensation. ‘Koufeta Amygdalou Geroskipou’ also have a characteristic sweetness conveyed by the sugar. The rough surface, the texture and the sweetness are unique to the product and are not found in other sugared almonds. In particular, ‘Koufeta Amygdalou Geroskipou’ are made without using any wax to protect or isolate the almond (a practice followed in the production of other sugared almonds so that the almond retains its oil content). Nor does the process involve any raw materials other than the almonds and the sugar, or any additional process for polishing the sugared almonds (coating them with wax or polishing them mechanically as a continuation of the processing in the sugared almond maker), as is the case for other sugared almonds. The pores on the surface of the product therefore remain open, rendering the surface rough by comparison with other sugared almonds. Also, during their shelf life, ‘Koufeta Amygdalou Geroskipou’ are softer and sweeter than other sugared almonds since no other raw materials are used, whereas for other sugared almonds other raw materials are added to counteract the sweetness of the product.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

‘Koufeta Amygdalou Geroskipou’ are well-known throughout Cyprus. As stated above, ‘Koufeta Amygdalou Geroskipou’ have been made in Geroskipou for a great many years and the know-how involved in preparing them has been handed down from one generation to the next until this day. The uniqueness of ‘Koufeta Amygdalou Geroskipou’ and their specific characteristics are due to the knowledge and expertise of their manufacturers in Geroskipou, especially as regards the method of production. The particular texture which is characteristic of ‘Koufeta Amygdalou Geroskipou’ is due mainly to the way the product is prepared, and in particular to the length of the process of coating the roasted almonds with sugar syrup, the rhythmic movement of the sugared almond maker during this process and the recipe used to prepare the product. The crucial element in the production process, which constitutes the fundamental know-how, is that the producer has to stand by the machine (the sugared almond maker) all the time to supervise the entire coating process so that he can intervene immediately to adjust the thickness and quantity of the syrup and the temperature if required. The combination of the time taken to coat the roasted almonds with sugar syrup and the rhythmic movement of the sugared almond maker during the coating process is also very important. If the almonds are coated earlier than intended and/or if the rhythmic movement of the sugared almond maker is not exactly right, then the sugared almonds will stick to each other. Likewise, if the almonds are coated later than intended and/or if the rhythmic movement of the sugared almond maker is not exactly right, then the sugared almonds will dry out and the correct amount of sugar will not be absorbed. All the above form part of the tradition, the authentic local methods of production and the local knowledge and expertise of the Geroskipou producers. The success of the recipe described in the specification is also due to the fact that only two raw materials are used, namely sugar and almonds, and nothing else (contrary to the production of other sugared almonds, where other raw materials are used).

Publication reference of the specification:

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

http://www.moa.gov.cy/moa/da/da.nsf/All/BAB8773EB6D4C5BD422576CD00354E95/$file/EvnoikiApofasiYpourgou4406Jan10.pdf?OpenElement

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