EN Official Journal of the European Union C 183/21

Publication of an amendment application pursuant to Article 6(2) of Council Regulation (EC) No 510/2006 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs

2012/C 183/10

This publication confers the right to object to the application pursuant to Article 7 of Council Regulation (EC) No 510/2006 (1). Statements of objection must reach the Commission within six months of the date of this publication.

AMENDMENT APPLICATION

COUNCIL REGULATION (EC) No 510/2006

AMENDMENT APPLICATION ACCORDING TO ARTICLE 9

‘ΒΟΡΕΙΟΣ ΜΥΛΟΠΟΤΑΜΟΣ ΡΕΘΥΜΝΗΣ ΚΡΗΤΗΣ’ (VORIOS MYLOPOTAMOS RETHYMNIS KRΙTΙS)

EC No: EL-PDO-0117-0039-09.03.2011

PGI ( ) PDO ( X )

1. Heading in the product specification affected by the amendment:

—  Name of product —  Description of product — ☒ Geographical area — ☒ Proof of origin —  Method of production —  Link —  Labelling —  National requirements —  Other (to be specified)

2. Type of amendment(s):

—  Amendment to single document or summary sheet — ☒ Amendment to specification of registered PDO or PGI for which neither the single document nor the summary has been published —  Amendment to specification that requires no amendment to the published single document (Article 9(3) of Regulation (EC) No 510/2006) —  Temporary amendment to specification resulting from imposition of obligatory sanitary/health or phytosanitary/plant health measures by public authorities (Article 9(4) of Regulation (EC) No 510/2006)

3. Amendment(s):

3.1. Geographical area:

The extension of the PDO area is requested in all the administrative districts of the municipalities of Arkadi, Yeropotamos and Kouloukona which are within the administrative boundaries of the Mylopotamos province and specifically:

Angeliana, Ayia, Ayios Ioannis, Ayios Mamas, Aimonas, Aloides, Alfa, Anoyia, Aksos, Apladiana, Arh. Eleftherna, Ahlades, Veni, Garazo, Damavolo, Doksaro, Eleftherna, Episkopi, Erfi, Zoniana, Theodora, Kalandare, Kalivos, Krioneri, Livadia, Margarites, Melidoni, Melisourgaki, Orthes, Panormo, Pasalites, Perama, Prinos, Roumeli, Sises, Skepasti, Skouloufia, Houmeri and Honos.

Given that:

— during the last decade, with the continual replacement of ‘Hondrolia’ olive trees with the ‘Koroneiki’ variety in the area, the ratio of the two varieties of olive is at the level of the PDO area (90 % ‘Koroneiki’, 10 % ‘Hondrolia’). So the reason for which all the administrative districts of the Mylopotamos province had not been included in the initial PDO application is no longer relevant,

— the applicant administrative districts have the same soil and weather conditions as the PDO area,

— the residents of these administrative districts have inherited the same customs and the same authentic and ancient know-how as the people in the rest of the area,

— the olive oil produced there has the same physical, chemical and organoleptic characteristics as that of the PDO area, which is proven by the expert opinion of the Rethymnon Chemical Department of the Directorate-General of the General Chemistry Laboratory of Greece and by the expert opinion of a certified laboratory.

3.2. Proof of origin:

The demands of the market for traceability of foods and the need to protect their products from adulteration have led producers in the existing PDO area to apply a stricter system of proof of origin of the olive in the last two years. This new stricter system will allow the product to safeguard its identity and consistent quality in the future.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ΒΟΡΕΙΟΣ ΜΥΛΟΠΟΤΑΜΟΣ ΡΕΘΥΜΝΗΣ ΚΡΗΤΗΣ’ (VORIOS MYLOPOTAMOS RETHYMNIS KRΙTΙS)

EC No: EL-PDO-0117-0039-09.03.2011

PGI ( ) PDO ( X )

1. Name:

‘Βόρειος Μυλοπόταμος Ρεθύμνης Κρήτης’ (Vorios Mylopotamos Rethymnis Kritis)

2. Member State or Third Country:

Greece

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.5 — Oils and fats (butter, margarine, oil, etc.)

3.2. Description of product to which the name in point 1 applies:

The name ‘Vorios Mylopotamos Rethymnis Kritis’ describes the oil which is extracted mechanically from olives of the ‘Koroneiki’ variety (at least 90 %) and the ‘Hondrolia’ variety (the remainder), which are cultivated in the applicant geographical area.

The olive oil has a particularly attractive colour (yellow-golden) and when consumed has a fruity flavour.

The total maximum acidity expressed as oleic acid does not exceed 0,8 g per 100 g of oil.

The constants for indicators of various types of acidic substances in the olive oil should not exceed the following values when the olive oil is being standardised:

Κ 232 ≤ 2,00

Κ 270 ≤ 0,18

peroxides: ≤ 15 mEq O2/kg

oleic acid: > 75 %

Levels of trilinolein and stigmatosterol are especially low, as are the levels of aliphatic alcohols.

3.3. Raw materials (for processed products only):

The olive used in production of olive oil with the name ‘Βόρειος Μυλοπόταμος Ρεθύμνης Κρήτης’ (Vorios Mylopotamos Rethymnis Kritis) comes exclusively from olive trees of the ‘Koroneiki’ variety (at least 90 %) and from the ‘Hondrolia’ variety (for the remainder). Both are cultivated in the identified geographical area.

3.4. Feed (for products of animal origin only):

—

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

The cultivation of olive trees and the processing of the olive have to take place in the identified geographical area.

3.6. Specific rules concerning slicing, grating, packaging, etc.:

—

3.7. Specific rules concerning labelling:

—

4. Concise definition of the geographical area:

The set of communities in the former Mylopotamos province and specifically in the current local communities which are within the administrative borders of the municipalities of: Anogia, Mylopotamos and Rethymnon:

Angeliana, Ayia, Ayios Ioannis, Ayios Mamas, Aimonas, Aloides, Alfa, Anoyia, Aksos, Apladiana, Arh. Eleftherna, Ahlades, Veni, Garazo, Damavolo, Doksaro, Eleftherna, Episkopi, Erfi, Zoniana, Theodora, Kalandare, Kalivos, Krioneri, Livadia, Margarites, Melidoni, Melisourgaki, Orthes, Panormo, Pasalites, Perama, Prinos, Roumeli, Sises, Skepasti, Skouloufia, Houmeri and Honos of the former Mylopotamos province.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The area for which the application for extension of the area is being submitted is part of the former Mylopotamos province. As part of a single province which is small in size (414 000 stremma in total), it has similar soil and weather conditions and meteorological data to the region of North Mylopotamos for which the name has already been registered.

In the low altitudes, there are small to medium slopes (the terrain allows for olive tree cultivation) whilst on some of the bigger slopes the trees are grown at different levels. In the southernmost part of the province, which is dominated by the Psiloritis Mountains, olive cultivation gradually gives way to stock farming.

I. Meteorological data

In general, the climate can be described as mild, Mediterranean with dry summers and mild winters. The winds are generally mild and only on a few days of the year are there southerly winds which cause problems for other crops (citrus trees).

According to table III of the initial file which contains the averages for the eight years 1966-73, the average annual rainfall is close to 700 mm. The total number of days of frost is 2,1 and the average extreme temperatures, especially in winter, ensure the differentiation of fruiting buds and a satisfactory blossoming period.

In the geographical area which has been proposed for extension, the average rainfall in the olive-growing area fluctuates from 700 mm (Melidoni rain gauge) up to just above 1 000 mm at the higher levels (Ayios Ioannis and Anogion rain gauges). We note therefore that the proposed extension area has improved rainfall figures which ensure even better adsorption and digestion of nutrients by the olive trees.

Rain falls mostly in the October-March period, whilst rainfall June-September is very rare. More specifically, the average rainfall from October to March is 87 % of total yearly rainfall based on the rainfall data over the last 80 years from the Meteorological station in Anogeia.

There are no particular problems with frost (2,1 days per year). The breadth of average and extreme temperatures, especially in the winter, ensures the diversity of fruiting buds and their satisfactory blossoming. The lowest temperature was in February (– 0,2 °C) and the highest in July (35,8 °C). The range of temperatures (just under zero and just under 40 °C) in the area, as well as the average temperature of 15-25 °C are described in the literature as ideal for olive tree cultivation. Experts agree that difficult temperatures for olive trees are those under – 4 °C and over 40 °C, whilst slightly lower temperatures during winter are necessary to ensure the diversity of fruiting buds and their satisfactory blossoming.

In short, the geographical area proposed for extension has weather conditions, suitable for growing olives and producing exceptional virgin olive oil, similar to the area named ‘Vorios Mylopotamos Rethymnis Kritis’.

II. Land composition

Most of the terrain is of average composition from the point of view of texture and is composed of ‘red earth’, decomposing limestone and slate rocks. The soil is slightly acidic.

The wider Mylopotamos area is geologically made up of alpine and post-alpine rocks. From the bottom to the top, the structure comprises: carbonate rocks of the Ionian layer, rocks from the Fillitiki-Halazitiki sequence, carbonate rocks from the tectonic covering of the Tripoli streak, rocks from the nappe of the Internal layers, neoformation and quaternary deposits. The division of the above formations makes the Mylopotamos area a unique geological region. Furthermore, the lithology of the formations and their relative position in the geological structure make the area part of the unique water-carrying system of the Psiloritis-Tallaion mountain range.

As a result of these geographical aspects of the land in the whole former Mylopotamos province (PDO area and area for inclusion) and of intensive farming activity (sheep and goat farming), the content of the soil in macro- and microelements, based on analysis of the soil carried out in eight different administrative districts for olive producers, gives the following picture:

— potassium and phosphorus: exist in most cases but potassium needs to be added in high-yield groves,

— nitrogen: needs supplementing every year as it is a fluid element which gets washed away easily,

— of the important trace elements for cultivating olives, boron is often found in mountainous areas and needs supplementing every four years by filtering it into the ground.

From the point of view of soil texture, there is a roughly equal mixture of sand, clay and silt, i.e. light to medium. The organic matter content of the soil is quite good.

III. Human factors

Cultivation methods throughout the production cycle of the olive are based on the traditional knowledge which has been passed down from generation to generation.

Households collaborate to pick olives, allowing them to collect large amounts of olives on a daily basis and proceed to pressing on the same day. The quality characteristics of the crop are therefore not altered by staying too long in the bags.

The bags for transporting the olives are of plant origin and allow the olives to breathe for as long as they remain in the bags.

The harvest in December-January coincides with the period when the olive fruit naturally matures.

The use of sheep manure every two to three years creates good levels of organic matter in the olive groves, which ensures good capacity to assimilate nutrients, well-aerated ground, good circulation of air and water and subsequently good development of the root system.

Respecting the environment in every intervention: a near total ban on spraying against olive fly, replacing it with bait spraying and using much milder forms than in the past.

5.2. Specificity of the product:

Olive oil is produced in all of the former Mylopotamos province and, like all Cretan olive oil, is of high quality. The excellent weather conditions, soil condition and the many hours of sunshine produce a tastier product. The olive has a sweet taste and an especially attractive colour (yellow-golden) and has a fruity taste.

— The quality criteria of extra virgin oil with the name ‘Vorios Mylopotamos Rethymnis Kritis’ (Acidity, K 270, K 232, Delta K, peroxide value) are at a very good level in comparison to the standards of the commercial prototype of the International Olive Oil Council. The levels of trilinolein and stigmatosterol are especially low (many times lower than the maximum permitted levels).

— Aliphatic alcohols are found in very small quantities in the oil.

5.3. Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI):

Olive oil produced in the North Mylopotamos province, like all Cretan olive oil, is of high quality.

Olive cultivation began in ancient times in Crete. During excavations at Phaistos, among the seeds given to him by the Italian Archaeological School, B. Krimbas identified olive seeds dating back to the Middle Minoan period (1800-2000 BC). According to Mr P. Anagnostopoulou, in a statement he made at the Athens Academy in 1951 based on findings from excavations, Crete is the home of the olive.

The quality criteria of extra virgin oil with the name ‘Vorios Mylopotamos Rethymnis Kritis’ (acidity, K 270, K 232, Delta K, peroxide value) are at a very good level in comparison to the standards of the commercial prototype of the International Olive Oil Council. This is due to the method of picking and cultivating the olive. Collecting by beating the trees with a stick, collecting in bags no bigger than 50 kg, immediate transportation (normally the same day) to the olive press and quick pressing result in its good characteristics as explained above. Also, the levels of trilinolein and stigmatosterol are especially low (many times lower than the maximum permitted levels). This is due to the small-sized fruit of the ‘Koroneiki’ olive variety. Finally, Aliphatic alcohols are found in very small amounts in the olive oil produced. This is because the producers know that high temperatures when pressing the olive raise the percentage of aliphatic alcohols in the oil, and so they ensure that the temperature of the oil in the olive mill does not go above 32 °C (the normal production temperature for olive oil is 27-32 °C).

The key features which differentiate the quality of olive oil is climate, the texture of the soil, the variety of trees and the human cultivation methods (the methods of growing, harvesting, storing and processing the product).

The factors which give the olive its excellent quality and the characteristics of the oil produced are:

— the ideal climate for olive production in the area with mild winters and warm summers,

— the range of temperatures (lowest, highest and average) which are considered ideal for olive cultivation,

— the mild wind intensity which ensures a problem-free budding cycle,

— the terrain which facilitates good aeration and plenty of light for the trees, resulting in healthy plants and good quality olives,

— rainfall mainly during the winter and the little rainfall once the temperature rises ensure that nutrients are assimilated at critical times, and discourage the development of fungal diseases which undermine the quality of the olive,

— the amount of rainfall which is judged as satisfactory for absorbing nutrients from the ground and for the olive groves which are not irrigated,

— the good levels of organic matter usually ensure good assimilability of nutrients, good porous soil with good air and water circulation and subsequently good development of the root system of the olive tree,

— the satisfactory concentrations of potassium and phosphate in the ground and producers' knowledge of when to supplement nitrogen and boron, as necessary, influence the quality of the olive oil both chemically and organoleptically,

— cultivation methods throughout the production cycle of the olive come from the traditional knowledge passed down from generation to generation.

Reference to publication of the specification:

(Article 5(7) of Regulation (EC) No 510/2006)

http://www.minagric.gr/greek/data/epikair_prodiagrafes_b.Mylopotamos_10112011.pdf

(1) OJ L 93, 31.3.2006, p. 12.