Publication of the 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

(2022/C 283/09)

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

‘ / Skor Thnot Kampong Speu’

EU No: PGI-KH-02156-AM01 – 29.9.2021

PDO () PGI (X)

1. Name(s)

‘ / Skor Thnot Kampong Speu’

2. Member State or Third Country Cambodia

3. Description of the agricultural product or foodstuff

3.1. Type of product

Class 1.8 Other products of Annex I to the Treaty (spices etc.)

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

‘ / Skor Thnot Kampong Speu’ is palm sugar made from sap of palm sugar tree (Borassus flabellier L.)

‘ / Skor Thnot Kampong Speu’ is characterized by a rich aroma and light brown color like pumpkin.

There are 4 types of ‘ / Skor Thnot Kampong Speu’ produced, processed and sold on the market:

— Granulated palm sugar

— Paste palm sugar

— Block palm sugar

— Syrup palm sugar

Detailed description of the different types of ‘ / Skor Thnot Kampong Speu’

Type Texture Color * Aroma Taste Chemical characteristics Granulated sugar — No adherent to finger — Size of grain < 1,5 mm — Dry 712 C or 713 C The product should not have the aroma of mushroom nor of burn — Very sweet — Taste of palm sugar from medium to strong — Very low acidity and bitter taste Brix > 95 % pH = 4,5-6,5 Aw ≤0,45 Paste sugar — No adherent or adherent very little to fingers — Small percentage of crystal grains From 131 C to 1205 C — Medium sweet to very sweet. — Very low acidity and bitter taste — The taste of palm nectar from medium to strong Brix= 85 %-95 % pH = 4,5-6,5 Aw ≤ 0,8 Block sugar — Average to high percentage of crystal grains — Small percentage of powder — Dry From 160 C to 712 C — Medium sweet to very sweet — The taste of palm sugar varies from medium to strong — Medium acidity taste and low bitter taste Brix = 90 %-95 % pH = 4,5-6,5 Aw ≤ 0,7 Syrup sugar — Adherent From 712 C to 1815 C Medium nectar smell — Medium sweet — Medium palm sugar taste — Low acidity taste Brix: 50-70 % pH = 3,5-6,5 Aw ≤ 0,85

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 identified geographical area

1 Harvesting

Producers have to harvest the sap of the palm trees which are located in the defined geographical area.

2 Palm sap collection

The Palm sap collection and processing are conducted for a period from 1st December to 31st May of the subsequent year with a specific tool, a Bamboo or plastic container called ‘Bampong’.

After taking the Bampong from the palm trees, the producers cannot pour the sap into a plastic bottle or other containers prior to processing.

Before processing, producers shall filter the palm sap by using tight strainers with a mesh of no more than 15 microns.

3 Processing (cooking) of palm sap

The processing of palm sap takes place in pans on cook stoves, no additional substances are authorised into the pans. When the evaporation has reached its target point, the pan is taken out of the stove and the product starts to crystallize and to whiten the palm sugar. Some specific tools as Antoks and Khnos are used for the processing of palm sap (traditional tools made of wood or stainless steel).

4 Palm Sugar storage

The material used for storage of palm sugar before the packaging shall include: Clay jar (Pottery) and Plastic container or plastic bag safe for food.

Granulated sugar Paste sugar Block sugar Syrup sugar Duration of temporary storage before the packaging 3 months 3 months 3 months 3 months Duration of use (Best before) 3 years 1 year 1 year 2 years

The condition of storage:

— Dried place

— Place not exposed to the sun light

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

After collecting and processing palm sugar, the farmers or operators shall store palm sugar for a maximum of 3 months before the packaging.

The packagers shall not use materials that could affect the quality of sugar. The proper packaging shall include:

— Not have any chemical reaction between the packages and products

— Maintain product in good conditions

— Be environmentally friendly (manufacturing, recycling and the transportation of materials).

The Packaging of ‘ / Skor Thnot Kampong Speu’ can be done inside or outside the sugar production area of ‘ / Skor Thnot Kampong Speu’.

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

The Packaging and Containers of the product shall bear the name of the product. The labelling of ‘ / Skor Thnot Kampong Speu’ have to include the name ‘ / Skor Thnot Kampong Speu’, (that may be accompanied by a translation in any relevant language(s)), in a font size big enough that we can see clearly on the label.

If ‘ / Skor Thnot Kampong Speu’ is sold outside Cambodia: the label has to add at least some information as following:

— The original name ‘ ’ or ‘Skor Thnot Kampong Speu’ (that may be accompanied by a translation in relevant language), AND

— The logo of the Geographical Indication ‘ / Skor Thnot Kampong Speu’, and/or

— The National logo of Cambodian Protected Geographical Indications, and/or

— Other logos of Protected Geographical Indication of other countries or group of countries where the ‘ / Skor Thnot Kampong Speu’ has been registered as Geographical Indication.

The expression Protected Geographical Indication of other countries or group of countries where the ‘ / Skor Thnot Kampong Speu’ has been registered may be accompanied by a translation.

The packaging must be marked with an individual batch number provided to ensure the authentication and traceability of the product. All the operators are members of the Kampong Speu Palm Sugar Promotion Association. They receive for free a member ID number which must be used as an element of the batch number.

In the above paragraphs,

The logo of the Geographical Indication ‘ / Skor Thnot Kampong Speu’ refers to following one (or its versions in other languages)

or

— The National logo for Cambodian Protected Geographical Indications refers to the following one:

4. Concise definition of the geographical area

The geographical area, dedicated to the palm sap collection and processing, consists of three districts located in the centre South of Cambodia:

— Oukdong and Samrong Tong district, Kampong Speu province;

— Ang Snuol district, Kandal province

Map of production and packaging area of ‘ / Skor Thnot Kampong Speu’

Note: / Skor Thnot Kampong Speu’ is located on the type of soil defined in the point 5.1 in the book of specification. The palm tree that could be harvested to produce ‘/ Skor Thnot Kampong Speu’ is located on the type of soil defined in the point 5.1 in the book of specification.

5. Link with the geographical area

A causal link exists between both the reputation and quality of the product and its geographical origin.

History and reputation

Sugar Palm (borassus flabellifer; Doeum Thnot in Khmer) is present in many parts of Cambodia. Farmers plant Palm trees around houses and villages, along roads, on the rice bunds around the mounds. Agricultural bibliography in Cambodia cites the year 1901 as a starting point for the expansion of the culture of the Palm sugar, with a royal order directing each farmer to plant the Borassus on his rice field. In 2005, sugar palm was recognized as the emblem of Cambodia by a Royal Decree.

In 1967, Jean Delvert, a well-known French geographer, wrote that the region of Kampong Speu was the main area of cultivation of the palm sugar with 375 000 cultivated trees (Le Paysan Cambodgien, Jean Delvert, 1961). According to Jean Delvert, in the 1950s farmers in Kampong Speu and Kandal provinces were already reputed for their expertise and know how in Palm sugar harvest: ‘cultivationg and farming the “ / Skor Thnot Kampong Speu” requires a long experience: in phum (villages), a few people know how to cultivate the thnot; and in most areas no-one is competent; the experts in cultivating are only from the major producing regions (Kandal, Kampong Speu, Kampong Chhang) which makes the harvest’. A production of crystallized sugar from palm plant has been located in kampong Speu since the 1970s.

The name of ‘Kampong Speu’ is related to sugar production and palm sugar is known as a traditional production of this area. Guide books refer to reputation of palm sugar production in Kampong Speu region notably the ‘Asia life guide’ (article of Anita Surewicz, 1 March 2008).

Newspapers from Cambodia and from the ASEAN region regularly publish articles concerning the ‘ / Skor Thnot Kampong Speu’ such as the Phnom Penh Post (article ‘Palm sugar exports see 138pct rise’, 8 December 2014‘ / Skor Thnot Kampong Speu’ is the subject of promotional campaigns published in newspapers such as the Cambodia Daily.

Quality due to its geographical origin

The ‘ / Skor Thnot Kampong Speu’ production area is a lowland area which is not flooded during the rainy season. The average rainfall in the ‘ / Skor Thnot Kampong Speu’ production area is about 1 200 mm/year, the number of raining days is 105days per year in average, which is considered as the lowest rainfall zone in the Kingdom of Cambodia.

Palm trees that are used to produce ‘ / Skor Thnot Kampong Speu’ are located in the district of Oukdong and Samrong Tong in Kampong Speu province and the district of Ang Snuol in Kandal province. These Palm trees grow on red-yellow podzol soil, a particular type of sandy soil which is at least 80cm deep, has a gravel layer with good drainage abilities.

Studies and analysis have shown that palm saps coming from these three districts have a high sugar concentration. All the palm sugar operators (producers, processors and local traders) acknowledge that the localization of the trees on deep sandy soils is a key factor of the quality of the sugar. The results of the analysis of palm sap coming from different districts and provinces show that in the 3 districts of the delimited production area, the sugar concentration in the sap is the highest. This explains the rich aromatic level of ‘ / Skor Thnot Kampong Speu’.

There is a clear link between the geographical area and the specific quality of the ‘ / Skor Thnot Kampong Speu’ due to a combination of several factors:

Natural factors

— The poverty of the sandy soils of the region would give a more aromatic and more concentrated sap into sugar (2 to 3° Brix more than in other areas) than that of the palm trees of other provinces where the soil is richer.

— The production area has the lowest precipitation of Cambodia, which results in a more concentrated sap resulting in a rich aromatic level.

Human factors/Specific Know-how

The practices of producers: their expertise is involved in the management of the harvesting of the sap and in the production of the palm sugar.

The harvesting of palm sugar is done by local skilled and agile sugar producers that climb to the top of the palm trees to collect the sap from the palm flowers. The palm sap is collected by using Bamboo container or Plastic container called ‘Bampong’. A small piece of Popel wood or Koki wood is placed in the Bampong to decrease the speed of fermentation of the palm sap. The processing of the palm sap requires the use of typical tools such as Antok and Khnos.

The aromatic quality of the sap depends on both the number of Bampongs placed at the level of the inflorescence and on the flow of the sap. The producer can put a maximum of 1 female flower or 4 male flowers of palm tree per 1 container.

Each container is collected from the palm tree within 15 hours after they were installed, and the processing of the sap harvested starts within 2 hours after the sap is collected.

Producers have a developed a specific knowledge to cook the sap in order to extract a high-quality sugar, depending on the final product they want to obtain.

Reference to publication of the specification

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