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 207/04)

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 recognized 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 File Number: 77

1. Responsible department in the Member State Name: Subdirección General de Sistemas de Calidad Diferenciada - Dirección General de Alimentación - Secretaría General de Agricultura y Alimentación del Ministerio de Agricultura, Pesca y Alimentación, España

Address: Paseo de la Infanta Isabel, 1, E-28014 Madrid

Tel. (34) 913 47 53 94

Fax (34) 913 47 54 10

2. Applicant group 2.1. Name: Comité interprofesional "Carne de vacuno del País Vasco o Euskal Okela"

2.2. Address: Torre Muntsaratz, Bo Muntsaratz, 17-A, E-48220 Abadiño (Bizkaia)

Tel. (34) 946 03 03 30

Fax (34) 946 06 39 53

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

3. Type of product: Fresh beef. Class 1.1

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

4.1. Name: "Carne de Vacuno del País Vasco o Euskal Okela"

4.2. Description: Fresh beef from animals of the Pirenaico, Limousin, Pardo alpino and Blondo breeds, and their cross-breeds, mainly from the Pirenaico breed and its cross-breeds, which in recent years have accounted for at least 40 % of the animals covered by the designation.

The animals have to be born, reared and slaughtered in the territory of the Autonomous Community of the Basque Country.

Their characteristics, depending on the types of meat specified in the denomination, are as follows:

- "Txahala" - Heifer/bull calf: meat from animals aged between eight and 20 months. Minimum weight: 210 kg in the case of male calves and 160 kg in the case of female calves; conformation: S, E, U and R of the EUROPA scale; fat cover: minimum Class 2 according to the quality standard in force; meat colour: from 2 (pink) to 3.5 (red).

- "Zaharra" - adult bovine animal: meat from animals aged between 21 and 84 months. Minimum weight: 275 kg. Conformation: S, E, U, R and O of the EUROPA scale. Fat cover: minimum Class 3 according to the quality standard in force; meat colour: from 3.5 (red) to 5 (dark red).

- "Idia" - Steer: meat from male castrated animals aged between 21 and 59 months. Minimum weight: 275 kg. Conformation S, E, U, R and O of the EUROPA scale. Fat cover: minimum Class 3 according to the quality standard in force; meat colour: from 2.5 to 4.

In addition, in respect of all carcases:

The pH in the large dorsal muscle measured over the first 24 hours following slaughter may not exceed 6. Maturation of the carcases and cuts takes place over seven days.

4.3. Geographical area: Meat covered by the designation is produced throughout the geographical area of the Autonomous Community of the Basque Country, which consists of the provinces of Guipúzcoa, Vizcaya and Alava.

4.4. Proof of origin: Meat is from animals born and reared on holdings listed in the registers of Euskal Okela and inspected by the Kalitatea Fundazioa (Quality Foundation); animals are slaughtered in slaughterhouses located in the Autonomous Community of the Basque Country and listed in the Euskal Okela registers. The carcases classified and certified as suitable are identified. The entire process, from the holding to the final consumer is supervised, ensuring the meat's traceability in accordance with the specification.

4.5. Method of production: Registered animals are reared along traditional lines, as regards the conditions determining their health and welfare. Special attention is paid to their diet, which is based on natural forage resources (fresh grass, dried grass, hay and straw) and, where appropriate, on complementary feedingstuffs that are authorised and registered as provided for in the specification.

Transport to slaughterhouses takes place in authorised and registered vehicles, and factors likely to lead to stress or a reduction in the quality of the final product are reduced to a minimum.

The processes used in slaughterhouses must comply with the requirements set out in the specification: bleeding, dressing, airing, maturation and identification.

4.6. Link: The breeds authorised for the production of "Carne de Vacuno del País Vasco o Euskal Okela" are: Pirenaico, Pardo alpino, Limousin and Blondo. The Pirenaico breed stands out in particular since it is indigenous. Historical documentation mentioning the presence of the Pirenaico cattle in the Neolithic period in the Basque Country abounds. The Pardo alpino breed stands out as being the first non-native breed, and its qualities and total ability to adapt to the environment are mentioned in various documents dating back to the middle of the 19th century. The Limousin and Blondo breeds have shown a remarkable capacity to adapt to the Basque Country, and the results achieved have been excellent, as is evident from rising stock numbers.

The production and processing area is in the Autonomous Community, a mountainous area with a temperate Atlantic climate, heavy rainfall (in excess of 1200 mm) and chalky soils that are rich in organic matter and ideal for the production of grasses and fodder crops.

Cattle rearing has occupied a large place geographically and economically in the Basque Country. Life styles linked to pastoral activities are deeply entrenched and have played an important role in the administration of land tenure (communal grazing land, facerías (pastures shared between two or more villages), etc. (Bibliography: "La ganadería en el País Vasco" (Cattle rearing in the Basque Country) by María Asun Urzainki, published in 1985)).

A basic feature of cattle farm management in the Autonomous Community of the Basque Country is that it is traditionally based on the use of communal mountain areas over a relatively large part of the year.

High quality vegetation is produced by the meadows and pastures thanks mainly to the favourable weather conditions and the pasture work traditionally carried out.

The lowland pastures are permanent natural grasslands containing a large diversity of herbaceous species. In the upland meadows, the Agrostis and Festuca herbaceous species predominate, alternating to a greater or lesser extent with bush cover (Erica and Calluna).

The most firmly established beef production system in the Basque country is based on transhumance: the seasonal moving of livestock between lowland and mountain pastures. It is a traditional system of major importance as it makes use of the natural forage resources and at the same time enhances the landscape and nature value of the countryside.

The cattle covered by the designation, herded under a system of transhumance, derives maximum benefit from these natural resources, grazing in the mountain pastures in the summer and in the valleys in the winter. As a result of these pasturing practices, the meat covered by the designation has particular characteristics as to flavour, juiciness and tenderness, qualities that are highly appreciated by the consumer.

The popularity of beef from the Basque Country or Euskal Okela is borne out by a survey on how the meat is generally perceived carried out by the firm Bizilan in March 2001. It was found that the proportion of the Basque population which was familiar with the beef was as high as 96 % and that 66,5 % bought it.

4.7. Inspection body: Organismo Privado (private body) approved by the competent authority and complying with standard EN-45011 (Accredited by ENAC)

Name: Fundación Kalitatea Fundazioa

Address: Torre Muntsaratz, Bo Muntsaratz, 17-A, E-48220 Abadiño (Bizkaia)

4.8. Labelling: On the label the logo bearing the words "Carne de Vacuno del País Vasco o Euskal Okela" must appear.

4.9. National requirements: Royal Decree No 1643/1999 of 22 October 1999 on the procedure governing applications for entry into the Community register of protected designations of origin and protected geographical indications.

EC No: ES/00175/00.12.13.

Date of receipt of the full application: 23 June 2003.