EN Official Journal of the European Union C 265/18

Publication of an 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

2010/C 265/11

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 from the date of this publication

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘FICHI DI COSENZA’

EC No: IT-PDO-0005-0682-25.02.2008

PGI ( ) PDO ( X )

1. Name:

‘Fichi di Cosenza’

2. Member State or third country:

Italy

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 product to which the name in (1) applies:

The designation ‘Fichi di Cosenza’ refers exclusively to dried fruit of the ‘Dottato’ (or ‘Ottato’) variety from the domestic fig tree Ficus carica sativa (domestica L.). When fresh, fruit of the ‘Dottato’ variety grown in the geographical area identified in point 4 are ovoid to round, with the ostiole generally being partly open and surrounded by a green ring that tends increasingly towards brown with ripening. Their skin is initially straw green and becomes greenish yellow; sometimes it has barely visible longitudinal ribbing. The amber-coloured receptacle contains amber-coloured, medium-firm flesh that is slightly aromatic and not very juicy. The juice is not particularly dense but, when the fruit is ripe, it sometimes leaks out in drops from the ostiole. The flavour is honey sweet. The small, empty achenes are relatively few.

When released for consumption, ‘Fichi di Cosenza’ have the following characteristics:

Physical characteristics

the figs are sorted by size as follows:

large: 55-65 fruit in 1 kg;

medium: 66-85 fruit in 1 kg;

small: more than 85 fruit in 1 kg;

shape: elongated drop-shaped, sometimes slightly flattened at the apex;

stalk: short and thin, always present;

skin: clear and golden, from deep straw yellow to light beige in colour, sometimes with limited amounts of darker parts;

ribbing (dark longitudinal lines): only slightly perceptible;

achenes: relatively few, small (average width 0,98 mm, average length 1,30 mm), generally empty and low in number, not very crunchy;

Chemical characteristics

moisture content: maximum 24 %; or 28 % if packaged;

total sugars (% of dry matter): 48-57 in those dried in the sun; 50-75 in those dried in greenhouses;

Organoleptic characteristics

flavour: particularly sweet, almost honeyish.

3.3. Raw materials (for processed products only):

—

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

—

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

— All steps in the production of ‘Fichi di Cosenza’, from harvesting to drying, must take place within the area identified in point 4.

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

The product is packaged in trays made of wood or another material for food use (contents between 50 g and 1 kg) or in containers made of cardboard or another material for food use (contents between 1 kg and 25 kg). The containers must be covered with transparent film.

3.7. Specific rules concerning labelling:

The procedures for presentation of the product when it is released for consumption require the label to feature, in addition to the Community graphic symbol, the following in clear and legible characters:

— the wording ‘Fichi di Cosenza’, possibly followed by a translation into other languages, and the translatable wording ‘Denominazione di Origine Protetta’ (‘Protected Designation of Origin’),

— the product logo.

The following additional wordings, in Italian or local dialect, may also be used on the product packaging:

‘Fichi secchi di Cosenza’, ‘Fichi essiccati del cosentino’, ‘Ficu siccati’, ‘Ficu Janchi’

It is forbidden to add any wording that is not expressly provided for.

4. Concise definition of the geographical area:

The geographical area of production of ‘Fichi di Cosenza’ is bounded to the north by the broad southern slope of the Pollino massif, which prevents contact with the Basilicata region, and to the south by the Sila plateau and the rivers that descend from it to the south east, the Nucà, and the south west, the Savuto. This production area lies between 0 and 800 m above sea level and excludes areas with an incline of more than 35 %. It includes the entire valley of the river Crati which, running from south to north, enters the Ionian Sea to the north east. It also covers the right bank of the valley of the river Savuto, which enters the Tyrrhenian Sea to the south west.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

Natural factors

Soil

By far the most widespread soils in the ‘Fichi di Cosenza’ production area are loose, rather dry soils that are rich in calcium and have average overall fertility.

Climate

The ‘Fichi di Cosenza’ production area is characterised by a mild climate. Indeed, it is located between two seas, the Tyrrhenian and the Ionian; to the north the Pollino massif protects it from the cold northern winds, while the Sila plateau protects it from the hot, blustery south eastern winds.

The available meteorological data attest to the absence of frosts or intense, frequent mists; the present of moderate annual average temperatures; precipitation in late spring and early summer limited to short, isolated occurrences; and, in the most important period for ensuring that the quality characteristics of the fruit are maintained, namely the period of ripening, harvesting and drying, a lack of rain and temperatures that are never torrid, along with, most importantly, moderate, daily ventilation. These climatic conditions mean that the figs dry almost completely on the branch, making them of higher quality than dried figs obtained from the same variety or similar varieties grown in other geographical areas.

Human factors

Dried figs — which, since antiquity, have been a very important foodstuff as they are easy to preserve and high in energy — have also become an important economic resource in the Cosenza area (ASN, 1587), characterised by specific local customs that have not developed in the neighbouring provinces, centred around local techniques for growing and processing the ‘Dottato’ variety.

Today, as in the past (Ravasini, 1911), farmers in the Cosenza area take special measures to prevent caprification, removing the occasional wild fig trees that can appear near the fig orchards.

Thanks to the area's specific climatic conditions, the figs are allowed to wilt on the branch until they remain hanging by the stalk (at this stage the dried figs are known in local dialect as ‘passuluni’). Local growers assess the optimum dehydration point, carefully harvest the ‘passuluni’ by hand and, in order to avoid the development of parasitic diseases, immediately send them for complete drying, either in direct sunlight (traditional drying) or in greenhouses covered by glass or another transparent material (protected drying) on handmade supports made of reeds or another breathable material for food use for a period of 3-7 days.

Over the 3-7 days (the period depends on the local grower's past experience and assessment) a great deal of attention is paid to the drying figs: sensory assessment of the degree and uniformity of ripening, health status and organolepetic and aesthetic qualities, in order to arrive at a final product that is suitable for consumption and subsequent processing (for example, in the first few days the figs must be turned by hand at least twice a day to allow uniform drying; figs without stalks, those with marks from burning by the sun and so on are discarded).

The growing and processing of ‘Dottato’ figs and their use after drying is thus a specific and traditional custom of the Cosenza area, which has long been recognised in Italy by researchers and traders who have described and recognised the marked qualities of the famous Cosenza dried figs (Casella, 1933; Pagano, 1857):

‘the expert work of a people which, over the centuries, has been able to develop a unique economic activity based on selection of the best varieties, implementation of the agricultural techniques and methods best suited to the purpose, use of appropriate equipment and machinery, the suitable application of time and work (both manual and mechanised work, with manual work still making an important contribution today), and optimum processing methods, all with the aim of arriving at a characteristic final product of high quality (in terms of taste, aesthetics, health and diet)’.

Starting from loose figs dried in the sun, farmers in Cosenza have, over the centuries, invented a large number of often creative derived products involving a greater or lesser degree of processing.

5.2. Specificity of the product:

‘Fichi di Cosenza’ have noteworthy defining characteristics, since, once drying has been completed, they are full-bodied, fleshy, soft and tender, ranging in colour from light yellow to light amber. The most important feature distinguishing ‘Fichi di Cosenza’ from figs of the same ‘Dottato’ variety grown outside the Cosenza area is their small, fine achenes, which are almost imperceptible during chewing. To this are added other phenological and organolepetic characteristics, including the high sugar content, ease of preservation and high suitability for being processed using various traditional methods.

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):

The quality and characteristics of ‘Fichi di Cosenza’ are essentially due to the natural and human factors of the geographical environment.

Natural factors

The good soil texture, with soils that are neither clayey nor heavy, prevents waterlogging and instead favours the best possible physiological conditions of the trees, whose crown is less threatened by fungal and bacterial diseases.

The moderate, ever-present summer winds that mitigate the peaks of heat during the summer months ensure that the thin skin of the fig does not dehydrate too rapidly and take on a dark brown colour. The pace of water migration from the interior of the fruit to the outside of the skin is thus gradual and continuous, meaning that the flesh of the drying figs is uniform and soft, and encourages the process whereby the figs slowly dry on the branch (when they are known as ‘passuluni’). This phenomenon is very important for quality purposes, as it allows growers to harvest the figs at the best possible moment and prevents the figs from falling to the earth naturally and becoming exposed to parasites.

In addition, wild fig trees are rare in the Cosenza area and caprification does not occur. This allows the highest possible degree of parthenocarpy in the trees, making the fig flesh almost free of achenes, with any achenes present being small and infertile.

Human factors

Human input plays a decisive role in the quality of ‘Fichi di Cosenza’. Indeed, their production involves an important contribution from manual work, experience and expertise, which are present at all stages of the production process and are decisive in ensuring the quality of the final product, to the extent that it achieves better economic results (CUPECC, 1936). Manual harvesting and processing have always been carried out by expert personnel and testify to a high level of expertise which has been handed down from generation to generation, becoming an irreplaceable asset of the area. Local experience — which is age-old, varied, well established and sometimes even kept secret within families — also determines the final results of production of the many traditional processed products made from ‘Fichi di Cosenza’. Each of these is a form of expression of the creative verve of the local population, which has long been recognised by many sources (Casella D., 1933; Casella L.A., 1915; Cerchiara, 1933; Jacini, 1877; REDA, 1960; Palopoli, 1985). The production area of ‘Fichi di Cosenza’ has many fairs and traditional events dedicated to the product, including the Fair of San Giuseppe which has been recorded in Cosenza at least as far back as the mid-19th century.

Reference to publication of the specification:

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

The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Fichi di Cosenza’ PDO in Official Gazette of the Italian Republic No 7 of 9 January 2008.

The full text of the product specification is available:

— at the following site: http://www.politicheagricole.it/DocumentiPubblicazioni/Search_Documenti_Elenco.htm?txtTipoDocumento=Disciplinare%20in%20esame%20UE&txtDocArgomento=Prodotti%20di%20Qualit%E0>Prodotti%20Dop,%20Igp%20e%20Stg or

— by going directly to the home page of the Ministry (http://www.politicheagricole.it) and clicking on ‘Prodotti di Qualità’ (on the left of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE [regolamento (CE) n. 510/2006]’.

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