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

(2003/C 206/03)

This publication confers the right to object to the application pursuant to Articles 7 and 12d of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in a Member State, in a WTO member country or in a third country recognised in accordance with Article 12(3) 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: IG/16/97

1. Responsible department in the Member State Name: Ministère de l'agriculture et de la pêche

Direction des politiques économiques et internationale

Bureau des signes de qualité et de l'agriculture biologique

Address: 3, rue Barbet-de-Jouy - F-75349 Paris 07 SP

Tel. (33-1) 49 55 81 01

Fax (33-1) 49 55 57 85

2. Applicant group 2.1. Name: Association de promotion et de défense de l'anchois de Collioure

2.2. Address: 3, rue de la République - F-66190 Collioure

2.3. Composition: Producer/Processor (x) other ( )

3. Type of product: Anchovies - 0305 63 00

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

4.1. Name: Anchois de Collioure

4.2. Description: The Collioure anchovy is sold in the form of:

- salted anchovies

- anchovy fillets in brine

- anchovy fillets in oil.

This PGI application relates to a single species, namely Engraulis encrassicholus:

- of the family: Engraulididae

- of the order: Clupeiformes

- of the class: Osteichthyes

4.3. Geographical area: The area for processing of the Collioure anchovy is the commune of Collioure. The fishing area is the Gulfs of Lyons and Gascony, plus Brittany.

4.4. Proof of origin - identification by assignment of a lot number on reception of the fresh anchovies

- definition of lots for each stage of the anchovy's life cycle

4.5. Method of production - Stage 1: reception of fresh anchovies by wholesale fishmongers at the salting facility

- Stage 2: pre-salting and brining of fresh anchovies so the flesh is imbued with salt

- Stage 3: sorting, topping and gutting: after brining the anchovies are selected from the vats and sorted, topped and gutted

- Stage 4: maturation: vats are filled with alternating layers of anchovies and new sea salt till the fish take on their typical colour, texture and taste. The time required is 100 days minimum for Mediterranean anchovies and 120 for Atlantic anchovies.

- Stage 5a: desalting/removal of skin: desalting happens on attainment of optimum maturation. Anchovies intended for filleting are also pealed (in warm and cold water).

- Stage 5b: gutting/filleting: (only applies to fillets in oil/brine) after desalting anchovies are gutted in a perforated tank, then hand-filleted. Incomplete fillets are discarded.

- Stage 5c: drying: (only applies to fillets in oil) fillets are dried and hand-selected on absorbent paper.

- Stage 6: packaging: this is done by hand in airtight containers of glass or plastic

- Stage 7: "juicing": this consists in filling the containers with brine & new salt or with oil.

- Stage 8: cleaning/lidding of containers to make them clean and airtight.

- Stage 9: labeling/boxing/dispatch of the final product (= whole/filleted anchovies).

4.6. Link 4.6.1. A special characteristic

The traditional savoir-faire of the Collioure salt-curers consists in special maturation to yield a fillet of dark brown colour, soft texture and with a mountain ham-like scent. The special characteristics of the Collioure anchovy depends on the traditional know-how of the "Anchoïeuses", i.e. the women who skilfully hand-sort the fish, putting the ones they select to dry on absorbent paper without any mechanical means being used.

In other words the entire production process is by hand.

4.6.2. A reputation

The reputation of the Collioure anchovy in France and Europe dates back to the Middle Ages, when the conservation of anchovies with salt was already well developed in Roussillon. In the 19th century 140 Catalan boats were operating out of Collioure, testimony to the economic benefits of the town's anchovy fishing.

Over the years and despite economic crises, the local savoir-faire has been perpetuated by generations of salt-curers who have preserved the tradition of the local product, i.e. a soft, specially-scented anchovy.

The many awards obtained (e.g. the "Site Remarquable du Gout", the "Coq d'or") and praise for the Collioure anchovy in the gastronomic press and tourist guides confirm this success story. Today annual production of the Collioure anchovy is about 400 tonnes.

4.7. Inspection body Name: BVQI France

Address: Immeuble Le Guillaumet 60, avenue du Président Wilson F - 92046 Paris-La-Défense Cedex

4.8. Labelling: The certified characteristics featuring on the product's labelling are as follows:

- anchovies processed at Collioure from the traditional species Engraulis encrassicholus

- maturing in vats for a minimum 100 days (for all products)

- anchovies presented in traditional Collioure way (for whole anchovies)

- fillets selected and dried by hand (for anchovy fillets)

4.9. National requirements: -

EC No: FR/00180/01.07.30.

Date of receipt of the full application: 5 March 2003.