Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin

(2002/C 21/09)

This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92.

COUNCIL REGULATION (EEC) No 2081/92

APPLICATION FOR REGISTRATION: ARTICLE 5

PDO ( ) PGI (x)

National application No: 83/98

1. Responsible department in the Member State Name: Direcção-Geral do Desenvolvimento Rural

Address: Av. Defensores de Chaves, n.o 6, P-1049 - 063 Lisboa

Tel.: (351) 21 318 43 00

Fax: (351) 21 352 13 46

2. Applicant group 2.1. Name: Agrupamento de produtores de carne bovino cruzado dos Lameiros do Barroso

2.2. Address: Rua General Humberto Delgado, P-5470 Montalegre

2.3. Composition: producer/processor (x) other ( ).

3. Type of product: Fresh meat and offal. Class 1.1.

4. Specification (summary of requirements under Article 4(2))

4.1. Name: Carne de Bovino Cruzado dos Lameiros do Barroso

4.2. Description: Meat from the carcasses of cattle reared using a traditional extensive system - os lameiros do Barroso (the Barroso marshes). Depending on the sex and age of the animal at slaughter, Carne de Bovino Cruzado dos Lameiros do Barroso is placed in one of three categories - "Vitela" (animals of either sex slaughtered at less than eight months), "Novilho" (animals of either sex slaughtered at between nine months and two years) and "Vaca" (animals aged over two years or cows which have given birth). Meat from a Vitela carcass (weighing less than 180 kg) is pink to light red in colour with fat which is white to off-white; it is very succulent and extremely tender with a very typical flavour derived from the method of production and type of feed. Depending on the method of production, Vitela carcasses are placed in classes R, O or P on the EUROP scale for the classification of bovine carcasses (Regulation (EEC) No 1026/91), but most frequently in O. The state of the fat means that the carcasses are frequently placed in class 2 of that scale. Meat from a Novilho carcass (weighing more than 180 kg) is light red to red in colour with fat which is white to off-white; it is very succulent and tender with a typical flavour derived from the method of production and type of feed. Depending on the method of production, carcasses are placed in classes R, O or P on the EUROP scale for the classification of bovine carcasses, but most frequently in R and O. The state of the fat means that the carcasses are most frequently placed in class 2 or 3 of that scale. Meat from a Vaca carcass (weighing more than 180 kg) is dark red in colour with off-white fat; it is succulent and tender and very tasty. Depending on the method of production, carcasses are placed in classes R, O or P on the EUROP scale for the classification of bovine carcasses, but most frequently in O. The state of the fat means that the carcasses are most frequently placed in class 2 or 3 of that scale.

4.3. Geographical area: The geographical area of production, within which the cattle yielding Carne de Bovino Cruzado dos lameiros do Barroso are born, raised and slaughtered is the municipalities of Montalegre, Boticas and Chaves.

4.4. Proof of origin: The geographical indication may be used only for carcasses of animals born and raised on holdings which are located within the geographical area of production, have a system of correctly updated registers and identification of breeding animals and candidate calves and of changes in the breeding herd, comply with all the rules on animal feed and health and accept the inspection and certification arrangements laid down in the "Regras de Controlo e Certificação da carne de Bovino Cruzado dos Lameiros do Barroso" (Rules on the inspection and certification of cross-bred beef from the Barroso marshes).

4.5. Method of production: The carcasses are obtained after the slaughter and skinning of cross-bred cattle born and raised in traditional fashion and slaughtered in the defined geographical area. In an attempt to improve the conditions of production and to maintain the traditional systems of stock-raising, breeding has to be carried out in such a way that, until May 2004, one of the parents is an animal in the herd book of a native breed (Mirandesa, Barrosã or Maronesa). The animals are slaughtered in slaughterhouses forming part of the national slaughter network which have an approval number in accordance with legislation in force, are located within the geographical area of production and are specifically authorised by the managing producers' group. The animals must be stunned before slaughter. They are slaughtered in batches, constituted before entry into the slaughterhouse from animals from different holdings. Bleeding and evisceration are carried out immediately after stunning. Slaughter always takes place in the presence of a technical expert from the certifying body or a duly accredited representative who is responsible for identifying the carcasses. After slaughter, the carcasses or cuts of the animals slaughtered are chilled immediately following the post-mortem inspection until their deepest muscles reach a temperature of 7 °C (1 °C) in a period of 24 hours. Until despatch the carcasses are kept refrigerated at temperatures of between 2 °C and 4 °C and a relative humidity of between 85 % and 90 %; hanging in a refrigerated atmosphere takes seven days, although they may be brought out for sale from the third day after slaughter; average pH over the first 24 hours after slaughter must be below six and the meat may not be frozen until it is sold to the final consumer.

4.6. Link: The production of cross-bred cattle from the Barroso marshes uses a system of extensive farming based on the traditional system of pasturing. The pastures of the marshes and scrub areas are unique as regards their flora, the result of the altitude and soil and weather conditions in these areas where temperatures are low. Permanent pasture - marshes - provides the base for cattle raising, but the scrub areas, most of which are waste ground, are also of great importance for animal feed. In some villages it is still usual to take the cattle of all the breeders to pasture in the most remote parts of the mountain where they stay during the summer months. As long ago as 1813, various writers noted the fame and reputation of cattle raised on the marshes. People from the mountain regions have lived from cattle raising for centuries but there are also important social and cultural factors clearly demonstrated through centuries-old traditions of collective work with their origins going back to pre-Roman times.

4.7. Inspection bodies Name: Tradição e Qualidade - Associação Interprofissional para produtos agro-alimentares de Trás-os-Montes

Address: Avenida 25 de Abril 273 S/L, P-5370 Mirandela.

4.8. Labelling: Compulsory information: "Carne de Bovino Cruzado dos Lameiros do Barroso" - protected geographical indication, and the duly numbered certification mark showing the name of the product and of the certifying body. Specimen labels and marks are in the specifications.

4.9. National requirements: Order No 8407/98, published in Diário da Republica No 252, Series II, of 30 October 1997, laying down the main rules on the production and specific features of "Carne de Bovino Cruzado dos Lameiros do Barroso", and specifying the geographical area of production.

EC No: G/PT/00144/2000.07.26.

Date of receipt of full application: 23 July 2001.