Publication of an amended single document following the approval of a minor amendment pursuant to the second subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

(2020/C 347/14)

The European Commission has approved this minor amendment in accordance with the third subparagraph of Article 6(2) of Commission Delegated Regulation (EU) No 664/2014 (1).

The application for approval of this minor amendment can be consulted in the Commission’s eAmbrosia database.

SINGLE DOCUMENT

‘BRABANTSE WAL ASPERGES’

EU No: PDO-NL-01177-AM01 – 27.1.2020

PDO (X) GI ( )

1. Name

‘Brabantse Wal asperges’

2. Member State or Third Country

The Netherlands

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.6: Fruit, vegetables and cereals, fresh or processed

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

General

The designation ‘Brabantse Wal asperges’ refers to the edible shoots of asparagus grown in the Brabantse Wal. The name refers exclusively to fresh asparagus falling within quality class 1.

‘Brabantse Wal asperges’ are the edible shoots of the asparagus plant (Asparagus officinalis), which are marketed either peeled or unpeeled.

‘Brabantse Wal asperges’ are placed on the market with three gradings in class 1 and must have the following quality characteristics with regard to thickness and colour:

— A white = 16-22 mm thick

— AA white = 22-28 mm thick

— AAA white = 28+ mm thick

The maximum permitted thickness deviation is 1 mm for 10 % of a batch’s weight.

The length of the asparagus varies between 20 cm and 24 cm. The maximum permitted difference in length per quantity sold is 2 cm.

In order to be eligible for quality class 1, asparagus must be straight with a clear white, regular exterior and be at least 20 cm long; it must not be discoloured or open at the tip; it must not be hollow and must not be damaged or have any ‘rust’ (brown patches).

Organoleptic characteristics

Taste characteristics

‘Brabantse Wal asperges’ differ in taste from other asparagus by being slightly salty and very rarely bitter.

Visual characteristics

The asparagus have a clear white exterior.

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

—

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

Growing and harvesting must be carried out exclusively by the growers themselves in the geographical area.

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

In order to guarantee the quality, freshness and regional link of the asparagus, they must, within 4 hours of harvesting, be refrigerated at not more than 4 °C for a minimum period of 12 hours.

No processing or preservation techniques are applied, except for peeling if the buyer so wishes.

The asparagus are packed by the grower in order to guarantee their origin and recognisability and to preserve their quality. The quality of unpacked asparagus deteriorates 12 hours after harvest as a result of drying-out and discolouration.

The asparagus are available to consumers and the catering trade in different units of weight: unpeeled in plastic sacks or peeled in sealed plastic trays.

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

The packaging of asparagus designated as ‘Brabantse Wal asperges’ must bear a label with the EU protected designation of origin (PDO) logo and the logo shown below.

4. Concise description of the defined geographical area

The defined geographical area where ‘Brabantse Wal asperges’ are grown lies in the South-West of North Brabant Province in the municipalities Bergen op Zoom, Woensdrecht (the ‘Wouwse plantation’, including the Kalmthoutse Heide) and part of Steenbergen and Roosendaal. This area is designated the ‘Brabantse Wal’.

5. Link with the geographical area

‘Brabantse Wal asperges’ have a soft, mild flavour with little or no bitterness. The initial taste varies from salty to slightly sweet in some cases. Their refined aroma, with no dominant notes, allows them to be prepared in many different ways and combined with a wide range of dishes. It is this taste that distinguishes ‘Brabantse Wal asperges’ from other asparagus.

The name ‘Brabantse Wal asperges’ has for many years now been directly linked with the ‘Brabantse Wal’ geographical area. The ‘Brabantse Wal’ is a distinctive cultural-historical and geological area located in the south-western corner of Brabant. The geographical area differs from the surrounding land in that it is located in a higher-lying area (‘de wal’, meaning ‘the ridge’). This came into being through a build-up of sand deposits.

The sandy soil of the ‘Brabantse Wal’ – which is light and well drained – provides a favourable soil structure for growing ‘Brabantse Wal asperges’, as the low resistance of the loose sandy soil allows the asparagus to prosper.

The ‘Brabantse Wal’ is the Netherlands’ oldest growing area and up to and including the 1950s Bergen op Zoom was the Netherlands’ largest asparagus-growing area.

The growing area covers about 50 ha.

The geographical area is characterised by a mild maritime climate. The mild maritime climate is strongly influenced by the warm Gulf Stream in the nearby Atlantic Ocean, which also warms up the North Sea. This gives rise to a prevailing westerly to south-westerly wind, which blows the relatively dry, salty sea air from Zeeland across the ‘Brabantse Wal’. That wind ‘strikes’ the ‘Brabantse Wal’. The remaining moisture from the salty sea air settles on the sandy soil of the ‘Brabantse Wal’ and also influences the salty taste of ‘Brabantse Wal asperges’.

Water is one of the elements which give the asparagus their taste. The salty groundwater – which follows a natural underground course from the ‘Kalmthoutse Heide’ via the ‘Brabantse Wal’ towards Zeeland – is the main source of nutrients for the asparagus, which comprise 95 % water. The water-soluble minerals that are naturally present in the sandy soil intensify the salty taste of the asparagus. Extra watering would weaken this characteristic and is therefore hardly ever carried out. Nor is it necessary to add any salt to dishes prepared using these asparagus.

‘Brabantse Wal asperges’ owe their special characteristics not only to the climate and soil in the growing area but also to the long asparagus-growing tradition in the region and the skills of the growers, who have now been growing these asparagus for generations.

The history of growing ‘Brabantse Wal asperges’ in the area stretches back decades.

The Huijbergen monastery’s account books even refer to the purchase of an asparagus knife back in 1685.

‘Brabantse Wal asperges’ are grown exclusively outdoors (and harvested from mid-April to the end of June) in a sustainable manner.

The asparagus are grown underground beneath large mounds of earth. As no sunlight enters the mounds, the upward-growing shoots remain white instead of turning green.

The mature asparagus fronds are left in the fields until autumn, allowing the asparagus to absorb the nutrients produced by the plant itself.

The leaves are removed in late autumn, and in spring a new asparagus bed is laid.

‘Brabantse Wal asperges’ are harvested by hand, sometimes using harvest carts which raise from the ground and then re-place the plastic sheets covering the asparagus. Harvesting takes place from mid-April to the end of June.

Growing ‘Brabantse Wal asperges’ requires specific effort and know-how on the growers’ part.

The relatively dry, salty sea air means that ‘Brabantse Wal asperges’ are characterised by low disease pressure, as a result of which fewer chemical plant protection products are used than is common when growing asparagus elsewhere.

Unnecessary use of plant protection products is also avoided by monitoring the plants closely. These chemical products are used only if necessary and not, as is usual when growing asparagus, in accordance with a specific schedule.

The specific taste of ‘Brabantse Wal asperges’ is obtained in part as a result of the fact that fewer chemical plant protection products are used than is customary in the growing of other asparagus.

The growers also regularly take soil samples in order to examine the soil’s mineral balance. As a result of this, fertiliser is used only if necessary.

Because the asparagus is allowed to grow naturally, without unnecessary intervention, it is strong and more resistant to disease than other types of asparagus and maintains its organoleptic characteristics.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of the Regulation)

https://www.rvo.nl/sites/default/files/Productdossier%20Brabantse%20Wal%20asperges.pdf

(1) OJ L 179, 19.6.2014, p. 17.