EN Official Journal of the European Union C 86/3

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

(2007/C 86/02)

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.

SUMMARY

COUNCIL REGULATION (EC) No 510/2006

‘GARBANZO DE FUENTESAÚCO’

EC No: ES/PGI/005/0264/19.11.2002

PDO ( ) PGI ( X )

This summary sets out the main elements of the product specification for information purposes.

1. Responsible department in the member state

Name: Subdirección General de Calidad y Promoción Agroalimentaria — Dirección General de Industria Agroalimentaria y Alimentación — Secretaría General de Agricultura y Alimentación — Ministerio de Agricultura, Pesca y Alimentación de España Address: Paseo Infanta Isabel, no 1 E-28071 Madrid Tel: (34) 913 47 53 94 Fax: (34) 913 47 54 10 e-mail: sgcaproagro@mapya.es

2. Group:

Name: Asociación Garbanzo de Fuentesaúco Address: Camino Valparaíso s/n E-49400 Fuentesaúco (Zamora) Tel: (34) 980 60 09 13 Fax: (34) 980 60 11 36 e-mail: — Composition: Producers/processors ( X ) Other ( )

3. Type of product:

Class 1.6 — Chickpea (Fresh or processed fruit, vegetables and cereals)

4. Specification:

(summary of requirements under Article 4(2) of Regulation (EC) No 510/2006)

4.1. Name: ‘Garbanzo de Fuentesaúco’

4.2. Description: These are seeds of Cicer Arietinum L chickpeas, of the macrocarpum variety, ecotype Fuentesaúco, which will be marketed as dry packaged vegetables.

The seeds will have a pronounced, curved beak and be cream-coloured or a dull shade of yellow/white/chestnut, with a moderately rough, unspeckled skin.

The weight of 100 chickpeas after processing will be between 40 and 50 grams.

Absorption of distilled water over ten hours at 25 °C will be greater than 100 %.

After cooking, the chickpeas will have buttery albumen and a soft skin and will be only slightly grainy. At least 85 % of the chickpeas will remain whole with the skin still attached.

They always have a pleasant taste.

4.3. Geographical area: The chickpeas will be produced exclusively in the following municipalities of the Province of Zamora: Argujillo, La Bóveda de Toro, Cañizal, Castrillo de la Guareña, El Cubo de Tierra del Vino, Cuelgamures, Fuentelapeña, Fuentesaúco, Fuentespreadas, Gema, Guarrate, El Maderal, El Pego, El Piñero, San Miguel de la Ribera, Santa Clara de Avedillo, Sanzoles, Vadillo de la Guareña, Vallesa, Villabuena del Puente, Villaescusa and Villamor de los Escuderos.

This agricultural production zone covers an area of 687 square kilometres.

4.4. Proof of origin: Inspection and certification procedures are used to prove the product's origin.

The following aspects will be taken into consideration:

The chickpeas will come only from registered parcels in the agricultural production area which use the cultivation practices described in section 4.5.

The chickpeas will be stored and packaged in undertakings already listed in the Regulatory Council's registers.

Chickpeas transported between the various operators will have to be accompanied by a transit document issued in advance by the Regulatory Council.

The Regulatory Council will conduct regular checks and evaluations, involving the inspection of parcels, warehouses and packaging undertakings in order to check compliance with the method for obtaining the product, the taking of samples, conducting of tests and examination of the documentation.

Only chickpeas from packaging undertakings which have passed all the process-related checks will be placed on the market with a guarantee of origin endorsed by the Regulatory Council's label.

The number of labels or back labels issued by the Regulatory Council to packaging undertakings will depend on the quantities of product delivered to them by the farmers or warehouses, and on the capacity of the packaging used to market the chickpeas.

4.5. Method of production: The chickpeas will be grown in parcels registered with the Regulatory Council. The parcels will have deep, well-drained soils with a loamy or loamy/sandy texture, an acid or slightly alkaline pH, low to medium levels of assimilable calcium, a low carbon/nitrogen ratio and no or very low salinity. The chickpeas will be grown using a rotation system; they will not be grown on the same parcel in consecutive years. No organic fertiliser will be used during the chickpea growing cycle. The chickpeas will be harvested when the plants and weeds on the parcel are totally dry. They will be stored in a dry place away from direct sunlight. Chickpeas with different characteristics will be kept separate at all times.

The chickpeas will undergo cleaning, removal of foreign matter, selection, grading and packaging in the registered packaging plants.

The dry chickpeas will be marketed in packaged form, bearing the Regulatory Council's back label, before September of the following year.

4.6. Link: Some historical references to ‘Garbanzo de Fuentesaúco’:

Municipal by-laws of Fuentesaúco of 1569

The Count of la Fuente de Saúco gave them as a gift to Francisco de Quevedo y Villegas

They received a prize at the Agricultural Exhibition in Madrid in 1857 and the Diploma of Honour at the General Exhibition in Seville in the early 20th century

Some literary references to ‘Garbanzo de Fuentesaúco’:

Catastro by Marqués de la Ensenada, 1752

Diccionario estadístico by Madoz, 1845

Episodios Nacionales, by Benito Pérez Galdós

Judíos, moros y cristianos, by Camilo José Cela

Natural factors

The characteristics of ‘Garbanzo de Fuentesaúco ’are linked to the soil and climatic conditions in the production area and to the ecotype grown.

Winters in the production area are long and cold, with frequent frosts, which aids natural control of the pests and diseases affecting chickpeas. Rainfall is slight during the growing and ripening period and the plant must use the moisture in the soil.

The soil is deep and well-drained, with an acid or slightly alkaline pH, low to medium levels of calcium, a low carbon/nitrogen ratio and no or very low salinity. These soil conditions, in particular the low levels of calcium, are responsible for the fineness of the chickpeas' skin and their high capacity to absorb water.

For generations, farmers have selected the best chickpeas, creating the Fuentesaúco ecotype, a plant material perfectly suited to the area's conditions.

Human factors

The cultivation methods used by farmers are designed to produce chickpeas with specific organoleptic characteristics. Chickpeas with different characteristics are kept separate to ensure uniformity.

4.7. Inspection body:

Name: Consejo Regulador de la Indicación Geográfica Protegida (IGP) ‘Garbanzo de Fuentesaúco’ Address: Paseo del Cementerio s/n Convento Monjas E-49400 Fuentesaúco (Zamora) Tel: (34) 923 22 83 45 Fax: (34) 923 22 83 45 e-mail: info@legumbresdecalidad.com

The Regulatory Council complies with the 1998 version of standard EN-45011.

4.8. Labelling: The wording or labels on packages of ‘Garbanzo de Fuentesaúco ’will have to include ‘Indicación Geográfica Protegida Garbanzo de Fuentesaúco ’[‘Protected Geographical Indication Garbanzo de Fuentesaúco’], accompanied by the Regulatory Council's logo. This wording or lable by the packaging undertaking will have to be accompanied by the identification back label issued by the Regulatory Council.

The back labels will contain an alphanumeric code guaranteeing traceability. They will have to be positioned on the packaging in such as way as to conform with the Regulatory Council's Quality Manual and to avoid the possibility of re-use.

Products prepared using ‘Garbanzo de Fuentesaúco ’PGI as the raw material, including those which have undergone processing, may be released for consumption in packaging which refers to the PGI, for example, ‘Prepared with Protected Geographical Indication Garbanzo de Fuentesauco’, without bearing the Community logo, provided that:

‘Garbanzo de Fuentesaúco ’PGI, certified as such, is the sole component of the product group concerned.

The processors concerned are authorised by the Regulatory Council, which will enter them in the appropriate register for inspection purposes and ensure that the protected designation is used correctly.

When ‘Garbanzo de Fuentesaúco ’PGI is not the sole component, the protected designation may only be mentioned in the list of ingredients in products containing it or obtained from its processing.

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