Publication of an application for approval of an amendment, which is not minor, to a product specification 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 219/03)

This publication confers the right to oppose the amendment 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.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

‘Carne Arouquesa’

EU No: PDO-PT-0235-AM01 – 24.4.2019

PDO (X) PGI ( )

1. Applicant group and legitimate interest

ANCRA – Associação Nacional dos Criadores da Raça Arouquesa

The National Arouquesa Breeders’ Association, ANCRA (Associação Nacional dos Criadores da Raça Arouquesa), is an association of producers of ‘Carne Arouquesa’. It is the group recognised by the Government of the Portuguese Republic and is identified as such in the European Commission’s DOOR database.

Address: Mercado Municipal, Apartado 12 - 4694-909 Cinfães

Country: Portugal

Tel. +351 255562197

Email: ancra@hotmail.com

URL: http://www.ancra.pt/

2. Member State or Third Country

Portugal

3. Heading in the product specification affected by the amendment(s)

☐ Name of product

☒ Description of product

☐ Geographical area

☒ Proof of origin

☒ Method of production

☐ Link

☒ Labelling

☒ Other (administrative definition of the geographical area, presentation for sale, control and inspection measures).

4. Type of amendment(s)

☐ Amendment to the product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

☒ Amendment to the product specification of a registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

5.1. Description of product

1. Amendment

Amendment 1:

Previous wording: ‘Refrigerated meat from Arouquesa cattle [...]’

New wording: ‘“Carne Arouquesa” is meat from cattle of the Arouquesa breed [...]’

The word ‘refrigerated’ has been deleted, as the intention is to permit freezing in future.

2. Amendment

Amendment 2:

Previous wording:

‘Veal: Carcass weight – between 70 and 135 kg’

‘Young beef: Carcass weight – between 135 and 230 kg’

‘Cow: Carcass weight – at least 150 kg’

‘Steer: Carcass weight – at least 150 kg’

New wording: (deleted)

The references to the carcass weight of the age categories have been deleted, because, as stated in Council Regulation (EC) No 700/2007 of 11 June 2007, ‘the weight of the animals on slaughter appears to be less important’ in determining the characteristics of their meat.

3. Amendment

Amendment 3:

Simplification of the description of the consistency of the meat (description of product).

Previous wording:

‘Consistency – veal must have a firm consistency, as must young beef, steer and cow; in all classes the meat must be slightly moist to show its succulence. In young beef, steer and cow there must not be excessive intramuscular fat.’

‘Aroma and flavour – the aroma and flavour of all classes must be sui generis, indicative of the natural feed the animals have been raised on. No strange, active or unpleasant flavours or smells will be permitted.’

New wording:

‘Carne Arouquesa’ has a firm consistency and slight moistness, which is indicative of its succulence.’

The description of the organoleptic characteristics has been simplified in order to facilitate the relevant checks.

4. Amendment

Amendment 4:

Previous wording:

‘Cow – [...] Age range – from 2 to 4 years [...]’

‘Steer – [...] Age range – from 2 to 5 years [...]’

New wording:

‘Beef from cows comes from females that are more than 24 months old [...]’

‘Beef from steers comes from castrated males that are more than 24 months old [...]’

The upper age limit has been deleted for the ‘cow’ and ‘steer’ age categories, which will make it possible to cater to new market preferences, where there is increasing demand for meat from older animals to make special dishes, as their meat is firmer and somewhat fattier with a more meaty flavour. Removing the upper age limit does not affect the specificity of the product, given that there have been genetic improvements that help increase the carcass quality of older animals, thus ensuring uniform product quality, irrespective of the age of the animal.

5. Amendment

Amendment 5:

Previous wording:

‘Veal – [...] Age range – from weaning (5-7 months) to 9 months [...]’

New wording:

‘Veal comes from weaned male and female calves that are less than 9 months old [...]’

The upper age limit for the ‘veal’ category in the specification has been brought into line.

6. Amendment

Amendment 6:

Previous wording:

‘Young beef – [...] Age range – from 9 months to 2 years [...]’

New wording:

‘Beef from yearlings comes from males and females that are more than 8 months but less than 12 months old [...]’

‘Beef from young cattle comes from males and females that are more than 12 months but less than 24 months old [...]’

The ‘yearling’ age category has been introduced (previously included in the ‘young beef’ age category), in line with Annex VII to Regulation (EU) No 1308/2013 of the European Parliament and of the Council of 17 December 2013, in order to improve the information provided to the consumer.

7. Amendment

Amendment 7:

Previous wording:

‘Steer – Castrated males [...]’

New wording:

‘Beef from steers comes from castrated males [...]’

‘Beef from bulls comes from uncastrated males [...]’

The ‘bull’ age category has been introduced (previously included in the ‘steer’ age category), in line with Annex I to Regulation (EC) No 1165/2008 of the European Parliament and of the Council of 19 November 2008, in order to improve the information provided to the consumer.

8. Amendment

‘Four different specifications are accepted for this product: Veal, Young Beef, Steer and Cow, according to the rules listed below.’

‘Veal – Young animals to the following specification at slaughter: Age range – from weaning (5-7 months) to 9 months [...]’

‘Young Beef – Steers and maiden heifers to the following specification at slaughter: Age range – from 9 months to 2 years [...]’

‘Cow – Cows, maiden or not, to the following specification at slaughter: ‘Age range – from 2 to 4 years [...]’

‘Steer – Castrated males to the following specification at slaughter: ‘Age range – from 2 to 5 years [...]’

‘The Community scale for the classification of carcasses is adopted in accordance with Regulation (EEC) No 1026/91. The following classes are accepted for certification: veal – classes U, R, O, Ρ; young beef – classes S, E, U, R, O; cow – classes E, U, R, O; steer – classes E, U, R, O, Ρ.’

‘Colour – Veal must be pale pink or light pink, with white fat evenly distributed, and fine-grained muscle. Young beef must be pink to light red, with white to cream-coloured fat. Steer and cow beef must be red to deep red, with yellowish fat.’

New wording:

‘“Carne Arouquesa” may be veal or beef from yearlings, young cattle, steers, bulls or cows, in accordance with the rules set out below.’

‘Veal comes from weaned male and female calves that are less than 10 months old, with carcasses in conformation classes U, R, O or P. Veal must be pale pink or light pink in colour, with evenly distributed white fat and fine-grained muscle.’

‘Beef from yearlings comes from males and females that are more than 10 months but less than 12 months old, with carcasses in conformation classes S, E, U, R or O. Beef from yearlings must be pink to light red in colour, with white to cream-coloured fat.’

‘Beef from young cattle comes from males and females that are more than 12 months but less than 24 months old, with carcasses in conformation classes S, E, U, R or O. Beef from young cattle must be pink to light red in colour, with white to cream-coloured fat.’

‘Beef from cows comes from females that are more than 24 months old, with carcasses in conformation classes E, U, R or O. Beef from cows must be red to deep red in colour, with yellowish fat.’

‘Beef from steers comes from castrated males that are more than 24 months old, with carcasses in conformation classes E, U, R, O or P. Beef from steers must be red to deep red in colour, with yellowish fat.’

‘Beef from bulls comes from uncastrated males that are more than 24 months old, with carcasses in conformation classes E, U, R, O or P. Beef from bulls must be red to deep red in colour, with yellowish fat.’

The product description has been improved to make it easier to identify the characteristics of each category.

9. Amendment

Amendment 9:

Previous wording:

‘Class 4 carcasses may only be certified when they are to be cut up. Class 5 carcasses are excluded.’

New wording: (deleted)

The references to fat classes have been deleted. This amendment is intended to respond to new consumer trends and preferences, taking account of the technological processes currently available that allow such meat to be used.

10. Amendment

Amendment 10:

Previous wording:

‘For all the classes referred to above, the following classification of butcher’s joints will be adopted: - Extra: Sirloin, Fillet steak; - Class 1: Fore rib, Middle rib, Rump, Topside, Top rump, Silverside, Shoulder (bladebone, feather, chuck); - Class 2: Shin, Thick flank, Brisket; Clod, Back rib, Fore and hind knuckle; - Class 3: Thin flank, Flat rib, Hind brisket, Tail.’

New wording: (deleted)

The reference to the classification of cuts of meat has been deleted, as this is general information that is in no way specific to ‘Carne Arouquesa’.

11. Amendment

Amendment 11:

Previous wording:

‘The physical, chemical, microbiological and organoleptic characteristics of the meat will be better defined in the future, because studies in this area are under way through an agreement signed by the National Arouquesa Breeders’ Association and the National Animal Husbandry Station.’

New wording: (deleted)

This unnecessary paragraph has been deleted, as it has no regulatory or informative content.

5.2. Proof of origin

1. Amendment

PROOF OF ORIGIN

Amendment 12:

Previous wording:

‘For animals to be considered raw material for the production of “Carne Arouquesa”, not only must they satisfy the conditions laid out above, but their provenance must be demonstrated by presentation of current registration documents for the Zootechnical Register or Breeding Book, plus a health card showing the official, compulsory health tests, duly kept up to date. The Certifying Body shall examine and accept these documents.’

‘All animals must be identified with an Animal Identification System metal tag attached to the upper margin of the left ear, or by other means approved by the authorities (tattooing, liquid nitrogen, branding, etc.)’.

‘Other complementary means of identification relating to the Zootechnical Register or Breeding Book, namely plastic tags, may be attached to the right ear.’

‘The animal identification procedures will be based on the Regulations for Animal Identification and Health and Prophylactic Measures, the annex referred to in paragraph 1 of Ministerial Implementing Order No 121/92.’

‘The cattle may be transported only by carriers and vehicles accredited by the Certifying Body, under the conditions this body may specify and along the most suitable routes, so that the journey is as fast and comfortable as possible.’

‘The slaughter of cattle shall be scheduled according to: - Market demand; - The abattoir’s timetable for slaughter, cutting up and boning, and with its agreement; - The availability of animals for slaughter.’

‘The cattle intended for the production of “Carne Arouquesa” shall be slaughtered all together at the abattoir, preferably at the beginning of each day’s work. The same shall apply to the operations of cutting up, boning and packing. The carcasses shall be refrigerated in an exclusive cold store.’

‘Member producers shall first register their animals with the Breeders’ Association on the correct form showing, amongst other items, the class of animals to be slaughtered (veal, young beef, steer and cow), and the intended week of slaughter. The Breeders’ Association shall send for the animals and organise collection and transport to the slaughterhouse by the best routes.’

‘To ensure that the quality of the meat is not affected by unsuitable treatment and storage, the Certifying Body shall inspect and supervise the wholesale and retail trade.’

‘Determination of individual origin. The origin of the meat will be controlled, by means of the individual animal identification system applied to the carcasses, up to the retail sales point and from the sales point back to the animal.’

‘Each farm should hold the following records: - identity card showing the animal’s parentage, and health card for each animal; - byre sheet listing the animals present by category, with their ear tag numbers, dates of all sanitary operations, purchases and sales, deaths and replacements.’

‘Each abattoir should hold records: - of the animals’ slaughter numbers and their correspondence with the ear tag numbers.’

‘Each packing plant should hold the following records: - deliveries and shipments of products; - the correspondence between the guarantee certificate numbers received and those issued.’

‘Each sales outlet should hold the following records, updated daily: - deliveries and sales of certified meat; - guarantee certificates retained and those passed on to the customer.’

‘The Certification Institute should hold the following registers and documents: - register of farms; - proof of the producer’s membership of the designation of origin scheme; - register of slaughterhouses; - register of packing plants; - register of sales outlets; - list of guarantee certificates issued (with date of issue, certificate number, and recipient); - list of numbered dispatch booklets issued (which should allow the reconstruction of the carcass) for recording the correspondence between the shipment and the guarantee certificates issued to accompany and identify the carcasses, sides or quarters from the abattoir to the packing plant or butcher. The records contained in these booklets shall be collated centrally every month; - slaughter lists sent in monthly by the agent accredited by the Certification Institute (giving the animal identification numbers and the corresponding abattoir order numbers); - the correspondence between the guarantee certificates used by each of the links in the production chain; - for each abattoir, the codes, breeders’ names, and addresses and numbers of the farms of origin of the animals slaughtered.’

New wording:

‘“Carne Arouquesa” may be produced only by producers whose farms are located within the geographical area, who comply with the requirements of this specification and who allow their entire farm to be subject to the relevant inspection system.’

‘Producers must keep up-to-date records that allow identification of the farming system, the animals on the farm (identification, breed and age of the animals, purchases and sales, deaths and replacements), health interventions, handling and management conditions and feed provided (origin, quantities and characteristics). They must also keep up-to-date records that allow identification of the animals that are to be slaughtered, their category (calf, yearling, young cattle, cow, steer, bull) and the planned week of slaughter.’

‘Slaughterhouses must keep up-to-date records allowing cross-checks between the identification numbers of the animals that entered the slaughterhouse for slaughter, the slaughter numbers and the carcasses, sides, quarters, cuts and/or portions thereof present on site and dispatched.’

‘Operators must ensure that the following are kept segregated in terms of both time and space: - animals which qualify for the production of “Carne Arouquesa”, during transport and at the slaughterhouse, including during rest periods; - the slaughter of animals which qualify for the production of “Carne Arouquesa”; - the refrigeration of “Carne Arouquesa” carcasses; - cutting, boning and packaging of “Carne Arouquesa”.’

‘Operators must ensure that the specific traceability of “Carne Arouquesa” is maintained at all stages of production until it is placed on the market.’

The requirements identified in this section have been revised in order to do away with provisions that are out of date or redundant in the light of current legislation or which should form part of the inspection procedures rather than the specification.

5.3. Method of production

1. Amendment

Amendment 13:

Previous wording:

‘For the meat to be protected under the “Carne Arouquesa” Designation of Origin, the cattle for slaughter must have been raised on farms where traditional practices of pasture use are followed. For VEAL class meat, the calves must remain with their mothers to suckle for at least 5 to 7 months.’

‘Supplementary feed should be composed of natural products such as maize (side shoots, panicles, green maize and straw), ryegrass (fresh and hay), creeping soft grass, green fodder (rye and oats, or rye and ryegrass), grass and hay from irrigated or natural water meadows, rye and oat straw and hay, wild headland grasses, bean pods, and wild grasses and bushes from moors and commons, such as heather, common and other gorse, and young broom.’

‘If compound feeds, either prepared on the farm or factory-produced, are to be used, the following points must be taken into account: (1) Such feeds must comply with the Regulations on the manufacture, marketing and use of additives in animal feeds, approved by Decree-Law 440/89 of 27 December (Commission Directive 89/23/EEC of 21 December 1988). (2) Such feeds must comply with the Regulations on the marketing and use of protein products obtained from micro-organisms, non-protein nitrogenous compounds, amino acids and their salts, and hydroxylated analogues of amino acids in animal nutrition, approved by Decree-Law 441/89 of 27 December (Directive 88/485/EEC). (3) Such feeds must comply with the Regulations concerning undesirable substances and products in straight feedstuffs, raw materials and compound feedstuffs intended for animal nutrition, approved by Decree-Law 442/89 of 27 December (Council Directive 87/519/EEC of 19 October 1987). (4) Use of the following products is totally forbidden: anti-thyroid agents, hormones and beta-agonists.’

‘“Carne Arouquesa” shall be left to age for at least 7 days from the date of slaughter until it is put on sale to the consumer.’

New wording:

‘Animals to be slaughtered that are less than 7 months old must remain with their mothers to suckle until slaughter.’

‘The animals should feed on the region’s pastures.’

‘Supplementary feed should be composed of products such as maize (side shoots, panicles, green maize and straw), ryegrass (fresh and hay), creeping soft grass, green fodder (rye and oats, or rye and ryegrass), grass and hay from irrigated or natural water meadows, rye and oat straw and hay, wild headland grasses, bean pods, and wild grasses and bushes from moors and commons, such as heather, common and other gorse, and young broom.’

‘The feed may be supplemented by compound feed prepared on the farm or produced in a factory.’

‘“Carne Arouquesa” must be left to mature for at least 7 days from the date of slaughter until it is placed on the market.’

Previous wording:

‘Producers should not aim for excessively rapid growth rates.’

‘In addition to the national and international standards in force, the following must be taken into consideration: the cattle-sheds must be well lit and ventilated, with a temperature between 15 and 18 degrees Celsius and relative humidity over 75 %, with good hygiene. The animal feed provided must be balanced in both quantity and quality. Drinking water must be of drinkable quality.’

‘Transport and pre-slaughter. Not only must these operations be carried out strictly in compliance with the legislation in force, but they will also be subject to the following conditions: [...] ’

‘The abattoir must set aside part of the stockhouse just for cattle belonging to the scheme, where they can rest after the journey as provided for in law; when necessary this may take a long time so that the animals can be in prime condition when slaughtered.’

‘Slaughter, refrigeration, cutting up, boning and packing. Not only must these operations be carried out strictly in compliance with the legislation in force, but they will also be subject to the following conditions: [...]’

New wording: (deleted)

The requirements identified in this section are being revised in order to do away with provisions that are unnecessary or redundant in the light of current legislation or which should form part of the inspection procedures rather than the specification.

2. Amendment

Amendment 14:

Previous wording: (none)

New wording: ‘As a general rule, feed produced outside the geographical area is not used. However, the use of animal feed from outside the geographical area is permitted in situations where there is a shortage of feed produced in the region, as long as it does not exceed 50 % of the dry matter each year.’

The conditions under which the use of animal feed from outside the geographical area is permitted have been clarified, taking into account Article 1 of Commission Delegated Regulation (EU) No 664/2014 of 18 December 2013.

This amendment is justified by the fact that the current specification is not clear as regards the geographical origin of the animal feed, and in particular of the compound feed. The current specification states that compound animal feed can be ‘prepared on the farm or factory-produced’ without imposing any quantitative restrictions on its use or any geographical restrictions on the location of those factories.

The amendment is also necessary to ensure animal welfare in situations where there is a general shortage of animal feed produced in the geographical area, and it also makes it possible to respond to situations where there is a specific production shortage, within the geographical area, of animal feed that complies with the specification for another quality scheme (e.g. organic production) or certification scheme.

3. Amendment

Amendment 15:

Previous wording:

‘Within the Arouquesa cattle production area there is at present no slaughterhouse able to deal with the operations of slaughter, cutting up, boning and packing of the meat to the technical standards and levels of hygiene required for a high-quality product like “Carne Arouquesa”.’

‘The CARNAGRI (Matadouro Regional de Vale do Sousa e Baixo Tâmega, SA) slaughterhouse at Penafiel is the closest and most suitable one. The National Arouquesa Breeders’ Association is negotiating an agreement with the company to carry out the operations in question according to the regulations as soon as the work starts.’

‘In the future, slaughtering will be extended to other abattoirs in the National Slaughterhouse System whose assigned areas of operation wholly or partly cover the Arouquesa production area, as defined above.’

New wording: (deleted)

This amendment has been made to do away with the reference to general provisions, such as ‘technical standards and levels of hygiene’, ‘operations [...] according to the regulations’, etc., which do not affect the specific characteristics of the product.

4. Amendment

Amendment 16:

Previous wording:

“The freezing of carcasses, joints or parts thereof is expressly forbidden at any stage of processing, except in situations defined by the Certification Institute.”

New wording:

“Freezing is permitted.”

Freezing is to be permitted without restrictions. Freezing is a proven preservation process, and correct freezing and thawing of meat does not reduce its quality in any perceptible way. Furthermore, producers will be able to respond to the growing demand from consumers for new forms of product presentation more in line with their consumption habits.

5.4. Labelling

1. Amendment

Amendment 17:

Previous wording:

“All pieces of packaged beef shall have a label attached following the model shown below: ‘CARNE AROUQUESA’ – Designation of Origin – (photograph or drawing, to be decided) – Net Weight: – Use before: – Packed by: – PRODUCE OF PORTUGAL”

New wording:

“In whatever form ‘Carne Arouquesa’ is presented, the label must:

— bear one of the following wordings: ‘CARNE AROUQUESA – DENOMINAÇÃO DE ORIGEM PROTEGIDA’ [CARNE AROUQUESA – PROTECTED DESIGNATION OF ORIGIN] or ‘CARNE AROUQUESA DOP’ [CARNE AROUQUESA PDO];

— identify the control body.”

The specific rules on labelling have been clarified and provisions that are unnecessary or redundant in the light of current legislation have been deleted so as to allow operators more freedom to adapt the product to the market.

5.5. Other

1. Amendment

Amendment 18 (Administrative definition of the geographical area):

Previous wording:

“To be considered raw material for the production of ‘Carne Arouquesa’, animals must have been born, reared, kept [...] within the following geographical area of Portugal:”

“All parishes in the following municipalities: Baião, Cinfães, Castelo de Paiva, Arouca, Castro Daire, S. Pedro do Sul, Vale de Cambra, Sever do Vouga, Oliveira de Frades and Vouzela.”

“All parishes in the municipality of Resende except Barro.”

“The parishes of Gagos, Molares, Ourilhe, Infesta, Gémeos, Britelo, Carvalho, Santa Tecla, Arnoia and Moreira do Castelo, in the municipality of Celorico de Basto.”

“The parishes of Aboim, Telões, Vila Garcia, Chapa, Fridão, Gatão, Vila Chã do Marão, Sanche, Aboadela, Fregim, S. Gonçalo, Madalena, Lufrei, Gondar, Várzea, Candemil, Ansiães, Louredo, Vila Caiz, Salvador do Monte, Cepelos, Lomba, Jazente, Padronelo, S. Simão de Gouveia, Carvalho de Rei and Carneiro, in the municipality of Amarante.”

“The parishes of Folhada, Várzea de Ovelha e Aliviada, Tabuado and Soalhães, in the municipality of Marco de Canaveses.”

“The parishes of Vale and Louredo, in the municipality of Vila da Feira.”

The parishes of Fajões, Carregosa, Ossela and Palmaz, in the municipality of Oliveira de Azeméis.’

‘The parish of Ribeira de Fráguas, in the municipality of Albergaria-a-Velha.’

‘The parishes of Ferreiros de Avões, Avões, Almacave, Sé, Vila Nova do Souto D’El Rei, Penude, Cepões, Magueija, Meijinhos, Melcões, Pretarouca, Bigorne, Lazarim and Lalim, in the municipality of Lamego.’

‘The parish of Várzea da Serra, in the municipality of Tarouca.’

‘The parishes of Pendilhe, Vila Cova à Coelheira and Touro, in the municipality of Vila Nova de Paiva.’

‘The parishes of Cota, Calde, Ribafeita, Bodiosa, Lordosa and Campo, in the municipality of Viseu.’

‘The parishes of Caparrosa, Silvares, Guardão, S. João do Monte and Mosteirinho, in the municipality of Tondela.’

New wording:

The geographical area defined for the production of ‘Carne Arouquesa’ comprises the following parishes:

— Municipalities of Baião, Cinfães, Castelo de Paiva, Arouca, Castro Daire, S. Pedro do Sul, Vale de Cambra, Sever do Vouga, Oliveira de Frades and Vouzela: all parishes.

— Municipality of Resende: all parishes except the parish of Barrô.

— Municipality of Celorico de Basto: Arnoia; Moreira do Castelo; União das Freguesias de Veade, Gagos e Molares (except for the former parish of Veade); União das Freguesias de Britelo, Gémeos e Ourilhe; União das Freguesias de Caçarilhe e Infesta (except for the former parish of Caçarilhe); União das Freguesias de Carvalho e Basto (Santa Tecla).

— Municipality of Amarante: Telões; Fridão; Vila Chã do Marão; Fregim; Lufrei; Gondar; Candemil; Ansiães; Louredo; Vila Caiz; Salvador do Monte; Lomba; Jazente; Padronelo; São Simão de Gouveia; União das Freguesias de Vila Garcia, Aboim e Chapa; União das Freguesias de Amarante (São Gonçalo), Madalena, Cepelos e Gatão; União das Freguesias de Aboadela, Sanche e Várzea; União das Freguesias de Bustelo, Carneiro e Carvalho de Rei (except for the former parish of Bustelo).

— Municipality of Marco de Canaveses: Tabuado; Soalhães; Várzea, Aliviada e Folhada.

— Municipality of Santa Maria da Feira: União das Freguesias de Canedo, Vale e Vila Maior (except for the former parishes of Canedo and Vila Maior); União das Freguesias de Lobão, Gião, Louredo e Guisande (except for the former parishes of Lobão, Gião and Guisande).

— ‘Municipality of Oliveira de Azeméis: Fajões; Carregosa; Ossela; União das Freguesias de Pinheiro da Bemposta, Travanca e Palmaz (except for the former parishes of Pinheiro da Bemposta and Travanca).

— Municipality of Albergaria-a-Velha: Ribeira de Fráguas.

— Municipality of Lamego: Ferreiros de Avões; Avões; Vila Nova do Souto D’El-Rei; Penude; Lazarim; Lalim; Lamego (Almacave e Sé); União das Freguesias de Cepões, Meijinhos e Melcões; União das Freguesias de Bigorne, Magueija e Pretarouca.

— Municipality of Tarouca: Várzea da Serra.

— Municipality of Vila Nova de Paiva: Pendilhe; Vila Cova à Coelheira; Touro.

— Municipality of Viseu: Cota; Calde; Ribafeita; Bodiosa; Lordosa; Campo.

— Municipality of Tondela: União das Freguesias de São João do Monte e Mosteirinho; Guardão; União das Freguesias de Caparrosa e Silvares. The administrative definition of the geographical area has been updated to take account of the administrative reorganisation of the territory of the parishes pursuant to Law No 11-A/2013 of 28 January 2013. The geographical area has not changed.

2. Amendment

Amendment 19 (presentation)

Previous wording:

“‘Carne Arouquesa’ may be marketed in the form of whole carcasses, sides, quarters or vacuum-wrapped joints.”

New wording:

“‘Carne Arouquesa’ may be presented for sale as carcasses, sides or quarters, or as cuts or packaged portions (sliced, in pieces, in strips, cubed, minced, etc.).”

The permitted forms of presentation have been clarified and specified to make it easier to bring them into line with changes in consumer preferences.

3. Amendment

Amendment 20 (control)

Previous wording:

“The Certifying Body shall be ‘Norte e Qualidade’ - Instituto para a Certificação de Produtos Agro-Alimentares [‘North and Quality’ - Farm Produce Certification Institute].”

New wording:

“In accordance with Article 37(3) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council of 21 November 2012, compliance with the product specification is verified by the control body, whose name and address are publicly available on the European Commission’s database.”

The information on the control body has been updated. Since this information – which has no regulatory content given the current framework rules in this area within the context of official controls – rapidly becomes outdated, it is considered better to include a reference to the place where the name and address of the control body may be found, as this makes it possible to comply with the terms of Article 7 of Regulation (EU) No 1151/2012 while keeping the information on the control structure up to date.

4. Amendment

Amendment 21 (control)

Previous wording:

“I. Inspection measures to ensure compliance with the specifications booklet.”

a) Evaluation of conditions on farms wishing to join the designation of origin scheme, and inspection of approved farms.’ ‘The Certification Institute shall verify whether producers wishing to join the scheme comply with the provisions of the standards booklet regarding: - location of the farm within the production area; - production system; - breeds kept on the farm; - recommended prophylaxis plan, and treatment and/or vaccinations considered necessary.’ ‘Following the farm visit the Certification Institute shall submit a report to the Producers’ Association.’ ‘The Certification Institute shall, at any time and without prior notice, inspect farms that produce beef for certification under the particular designation of origin. Inspection visits must take into account the work regime of operating production systems.’ ‘Inspections shall target farms specifically and shall cover: - identification and age (animals must be registered by the age of three months) of the cattle on the farm; - a check that the information given on ID and health cards is true and that byre sheets are correctly filled in; - animal handling and management; - feed provided (inspection of mangers); - collection of faeces, urine and blood samples for analysis.’ ‘The Producers’ Association shall be informed immediately of any irregularity discovered. The farms to be visited shall be picked at random every month, and at least two visits shall be made to each one.’ ‘b) Evaluation of existing conditions and inspection of abattoirs:’ ‘For slaughterhouses to join and be registered with the designation of origin scheme, the Certification Institute shall ensure prior compliance with the conditions stipulated in the designation of origin specifications booklet. Following the visit to the slaughterhouse, the Certification Institute shall submit a report to the Producers’ Association. A Certification Institute inspector must be present at the slaughter of animals for which designation of origin status is sought. This may be carried out only at registered abattoirs.’ ‘Each time the Certification Institute inspector visits the abattoir to witness the slaughter of animals, he shall ensure that the standards stipulated in the certification booklet are being met there, especially regarding the following points:’ - a check that the records that should be kept there are correctly filled in with genuine data, particularly as regards the use of guarantee certificates; - whether the animals can be slaughtered, bearing in mind the safety periods stipulated for prescribed veterinary treatments; - the conditions for rest before slaughter, and provision of separate accommodation for animals entered in the designation of origin registers; - compliance with the technical and sanitary conditions defined in current legislation for slaughterhouses, namely accommodation, hygiene and cleanliness, technical procedures during slaughter and carcass preparation, and refrigeration conditions; - identification (with an inspection stamp), marking and classification of whole carcasses, sides and quarters both on the slaughter line and in cold storage; - the destination of dispatched carcasses, sides and joints; - correspondence between the identification numbers of animals entering the abattoir for slaughter, the slaughter numbers, the carcasses, sides, quarters, joints and/or pieces thereof present or dispatched and the guarantee certificates issued.’ ‘Once a month a Certification Institute inspector shall witness the arrival of animals at the abattoir and shall ensure that transport, unloading and handling standards and conditions for the animals to rest in the abattoir comply with current legislation. Such visits shall be made without prior notice. Also once a month the Certification Institute inspector shall check the pre-numbered dispatch booklets. In the abattoir the Certification Institute inspector shall be responsible for stamping the carcasses, sides and joints and for issuing guarantee certificates. The shape and size of the stamp and the procedure for marking the carcasses, sides, quarters and/or joints with it shall be defined by the Certification Institute. Following each inspection, the Certification Institute shall submit a report to the Producers’ Association. The Producers’ Association shall be informed immediately of any irregularity discovered.’ ‘c) Evaluation of existing conditions and inspection of packing plants:’ ‘For packing plants to join and be registered with the designation of origin scheme, the Certification Institute shall ensure that existing conditions guarantee compliance with the stipulations given in the designation of origin specifications booklet. Following a visit to a packing plant, the Certification Institute shall submit a report to the Producers’ Association. Each packing plant shall be visited at least six times per year, without prior notice and when the Certification Institute sees fit.’ ‘In each packing plant the following points in particular shall be inspected: - the records that should be kept there – these must be correctly filled in with genuine data, particularly as regards the use of guarantee certificates; - compliance with the hygiene and sanitary conditions required by current legislation; - identification (by the designation of origin) and provenance of the joints with designation of origin and/or parts thereof found on the premises, whether in cold storage or being cut up and packed; - correspondence between the carcasses, sides and/or quarters delivered and dispatched; - compliance with the standards of cutting-up and packing established by the Certification Institute and current legislation; - the type of packaging used (it should be transparent).’ ‘Following each inspection, the Certification Institute shall submit a report to the Producers’ Association. The Producers’ Association shall be informed immediately of any irregularity discovered.’ ‘d) Evaluation of existing conditions and inspection of sales outlets:’ ‘For sales outlets to join and be registered with the designation of origin scheme, the Certification Institute shall make a visit to assess whether the prospective outlet can comply with the conditions stipulated in the designation of origin specifications booklet.’ ‘Inspection of sales outlets shall focus specifically on: - compliance with the hygiene and sanitary conditions set forth in current legislation; - identification outside the sales outlet; - the records that should be kept there – these must be correctly filled in with genuine data; - correspondence between the joints and/or portions thereof delivered and those sold; - identification and provenance of the joints with designation of origin and/or parts thereof found on the premises, whether in cold storage or on display; - the packaging and labelling of joints for sale; - in the case of the retail trade, the separation of meat certified by the designation of origin, and compliance with exclusive sales days, if any; - comparison of the guarantee certificates found on certified meat in each sales outlet with the records of meat delivered and meat sold; - verification of contract clauses.’ ‘e) Other aspects of inspection:’ ‘Every inspection procedure must be organised and carried out in accordance with the provisions of the designation of origin specifications booklet. In general, all inspection procedures shall be organised in such a way that at each stage of production the origin of the product is easily determined and all links upstream in the production chain are easily identified. At any stage in production the certifying body may reject animals, joints or parts thereof, as established in the designation of origin production specifications booklet and in agreement with the decision of the Certification Institute. All inspection points mentioned are subject to verification and assessment by the Certification Institute, which will send its report to the Producers’ Association. All registered producers, abattoirs, packing plants and sales outlets have the right to be informed of all assessments made. In situations not covered by these regulations, the Certification Institute’s decision shall be final.’ ‘II. Analyses performed to ensure compliance with the designation of origin specifications booklet’ ‘Physical and chemical analyses shall be carried out to ensure compliance with the designation of origin specifications booklet with regard to animal management and slaughter conditions.’ The analyses shall specifically cover: - blood, faeces and urine (collected at the farm); - liver, muscle and fat (collected at the abattoir).’ ‘Roughly 10 % of the farms shall be selected each month for samples to be collected for analysis. At each abattoir samples shall be taken each month from 2 % of the animals slaughtered for certification with the designation of origin. The sampling shall be organised so that every six months samples shall be taken from animals from all the farms.’ New wording: (deleted) Control provisions have been deleted which are out of date or redundant in the light of current legislation, which are less consistent with the framework rules in this area within the context of official controls, or which should not form part of the inspection procedure or of the specification.

SINGLE DOCUMENT

‘Carne Arouquesa’

EU No: PDO-PT-0235-AM01 – 24.4.2019

PDO (X) PGI ( )

1. Name(s) of PDO

‘Carne Arouquesa’

2. Member State or Third Country

Portugal

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.1. Fresh meat (and offal)

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

‘Carne Arouquesa’ is the meat obtained from animals of the Arouquesa breed of cattle which have been entered in the Zootechnical Register for the Arouquesa breed, are the offspring of a father and mother entered in the Zootechnical Register and were born and reared in the defined geographical area in accordance with the relevant specification.

‘Carne Arouquesa’ has a firm consistency and slight moistness, which is indicative of its succulence and tenderness.

‘Carne Arouquesa’ may be veal or beef from yearlings, young cattle, steers, bulls or cows, in accordance with the rules set out below.

Veal comes from weaned male and female calves that are less than 10 months old, with carcasses in conformation classes U, R, O or P. Veal must be pale pink or light pink in colour, with evenly distributed white fat and fine-grained muscle.

Beef from yearlings comes from males and females that are more than 10 months but less than 12 months old, with carcasses in conformation classes S, E, U, R or O. Beef from young cattle must be pink to light red in colour, with white to cream-coloured fat.

Beef from young cattle comes from males and females that are more than 12 months but less than 24 months old, with carcasses in conformation classes S, E, U, R or O. Beef from young cattle must be pink to light red in colour, with white to cream-coloured fat.

‘Beef from cows comes from females that are more than 24 months old, with carcasses in conformation classes E, U, R or O. Beef from cows must be red to deep red in colour, with yellowish fat.

‘Beef from steers comes from castrated males that are more than 24 months old, with carcasses in conformation classes E, U, R, O or P. Beef from steers must be red to deep red in colour, with yellowish fat.

‘Beef from bulls comes from uncastrated males that are more than 24 months old, with carcasses in conformation classes E, U, R, O or P. Beef from bulls must be red to deep red in colour, with yellowish fat.

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

Animals to be slaughtered that are less than 7 months old must remain with their mothers to suckle until slaughter.

The animals should feed on the region’s pastures.

Supplementary feed should be composed of products such as maize (side shoots, panicles, green maize and straw), ryegrass (fresh and hay), creeping soft grass, green fodder (rye and oats, or rye and ryegrass), grass and hay from irrigated or natural water meadows, rye and oat straw and hay, wild headland grasses, bean pods, and wild grasses and bushes from moors and commons, such as heather, common and other gorse, and young broom.

The feed may be supplemented by compound feed prepared on the farm or produced in a factory.

As a general rule, feed produced outside the geographical area is not used. However, the use of animal feed from outside the geographical area is permitted in situations where there is a shortage of feed produced in the region, as long as it does not exceed 50 % of the dry matter each year.

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

All stages of production must take place within the geographical area.

3.5. Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

‘Carne Arouquesa’ may be presented for sale as carcasses, sides or quarters, or as cuts or packaged portions (sliced, in pieces, in strips, cubed, minced, etc.). Freezing is permitted.

3.6. Specific rules concerning labelling of the product to which the registered name refers

In whatever form ‘Carne Arouquesa’ is presented, the label must:

— bear one of the following wordings: ‘CARNE AROUQUESA – DENOMINAÇÃO DE ORIGEM PROTEGIDA’ [CARNE AROUQUESA – PROTECTED DESIGNATION OF ORIGIN] or ‘CARNE AROUQUESA DOP’ [CARNE AROUQUESA PDO];

— identify the control body.

4. Concise definition of the geographical area

The geographical area defined for the production of ‘Carne Arouquesa’ comprises the following parishes:

— Municipalities of Baião, Cinfães, Castelo de Paiva, Arouca, Castro Daire, S. Pedro do Sul, Vale de Cambra, Sever do Vouga, Oliveira de Frades and Vouzela: all parishes.

— Municipality of Resende: all parishes except the parish of Barrô.

— Municipality of Celorico de Basto: Arnoia; Moreira do Castelo; União das Freguesias de Veade, Gagos e Molares (except for the former parish of Veade); União das Freguesias de Britelo, Gémeos e Ourilhe; União das Freguesias de Caçarilhe e Infesta (except for the former parish of Caçarilhe); União das Freguesias de Carvalho e Basto (Santa Tecla).

— Municipality of Amarante: Telões; Fridão; Vila Chã do Marão; Fregim; Lufrei; Gondar; Candemil; Ansiães; Louredo; Vila Caiz; Salvador do Monte; Lomba; Jazente; Padronelo; São Simão de Gouveia; União das Freguesias de Vila Garcia, Aboim e Chapa; União das Freguesias de Amarante (São Gonçalo), Madalena, Cepelos e Gatão; União das Freguesias de Aboadela, Sanche e Várzea; União das Freguesias de Bustelo, Carneiro e Carvalho de Rei (except for the former parish of Bustelo).

— Municipality of Marco de Canaveses: Tabuado; Soalhães; Várzea, Aliviada e Folhada.

— Municipality of Santa Maria da Feira: União das Freguesias de Canedo, Vale e Vila Maior (except for the former parishes of Canedo and Vila Maior); União das Freguesias de Lobão, Gião, Louredo e Guisande (except for the former parishes of Lobão, Gião and Guisande).

— ‘Municipality of Oliveira de Azeméis: Fajões; Carregosa; Ossela; União das Freguesias de Pinheiro da Bemposta, Travanca e Palmaz (except for the former parishes of Pinheiro da Bemposta and Travanca).

— Municipality of Albergaria-a-Velha: Ribeira de Fráguas.

— Municipality of Lamego: Ferreiros de Avões; Avões; Vila Nova do Souto D’El-Rei; Penude; Lazarim; Lalim; Lamego (Almacave e Sé); União das Freguesias de Cepões, Meijinhos e Melcões; União das Freguesias de Bigorne, Magueija e Pretarouca.

— Municipality of Tarouca: Várzea da Serra.

— Municipality of Vila Nova de Paiva: Pendilhe; Vila Cova à Coelheira; Touro.

— Municipality of Viseu: Cota; Calde; Ribafeita; Bodiosa; Lordosa; Campo.

— Municipality of Tondela: União das Freguesias de São João do Monte e Mosteirinho; Guardão; União das Freguesias de Caparrosa e Silvares.

5. Link with the geographical area

The quality of ‘Carne Arouquesa’ is the result of natural factors in the defined geographical area.

The production system used for cattle of the Arouquesa breed is well defined and established in the geographical area and is based on the extensive use of the region’s own natural resources.

The climate, with its varying humidity and temperature, affects the animals’ perspiration and metabolism, enabling them to have varying energy levels at different stages of their lives. It also determines the type of flora and its rich nutritional value.

The climate of the region varies between Atlantic, sub-Atlantic and Iberian-Mediterranean. The diet of the Arouquesa cattle produced there is based on the use of pastures and local agricultural produce, such as maize (side shoots, panicles, green maize and straw), ryegrass (fresh and hay), creeping soft grass, green fodder (rye and oats, or rye and ryegrass), grass and hay from irrigated or natural water meadows, rye and oat straw and hay, wild headland grasses, bean pods, and wild grasses and bushes from moors and commons, such as heather, common and other gorse, and young broom, possibly supplemented by compound feed.

The pastures and fodder that grow in this region and on which the Arouquesa cattle that live there feed thus result in the characteristic development of the animals, thereby giving the meat the succulence that is specific to this breed.

The combination of the characteristics of the native Arouquesa breed, in particular its genetic characteristics, with the animals being managed and fed at their place of origin, on the basis of the feedstuffs of the region, gives ‘Carne Arouquesa’ its distinctive characteristics of tenderness and succulence in the final product.

Reference to publication of the product specification

https://tradicional.dgadr.gov.pt/images/prod_imagens/carne/docs/CE_CARNE_AROUQUESA_analise.pdf

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