Publication of an application for approval of an amendment, which is not minor, to a product specification pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs

(2022/C 122/13)

This publication confers the right to oppose the amendment application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2), of Regulation (EU) No 1151/2012

‘PIMIENTO DE GERNIKA’ / ‘GERNIKAKO PIPERRA’

EU No: PGI-ES-0673-AM01- 22 February 2016

PDO ( ) PGI (X)

1. Applicant group and legitimate interest

Name: Comité Profesional ‘Gernikako Piperra o Pimiento de Gernika’ [Professional Committee for ‘Gernikako Piperra’ / ‘Pimiento de Gernika’]

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

Tel. +32 94-6030330; Fax +34 94-6063953

Composition: Producers/processors ( x ) others ( )

2. Member State or Third Country

Spain

3. Heading in the product specification affected by the amendment(s)

☐ Name of product

☒ Description of product

☒ Geographical area

☒ Proof of origin

☒ Method of production

☒ Link

☐ Labelling

☐ Other [to be specified]

4. Type of amendment(s)

☒ Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

☐ Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5. Amendment(s)

Exhaustive description and specific reasons for each amendment:

The proposed amendments are motivated by the need to bring the product specification into line with the current circumstances and to ensure the survival of the crop, while maintaining the quality and characteristics of the final product without weakening the link between the product and the environment.

DESCRIPTION OF PRODUCT

In the paragraph on product characteristics within the description of the product (Section B), it is proposed to delete the maximum length difference of 2 cm tolerated in each package, considering that the mere fact that length characteristics are defined for ‘Pimiento de Gernika’ (between 6 and 9 cm) already ensures the uniformity required in accordance with Commission Implementing Regulation (EU) No 543/2011. In addition, as these are unripe peppers, and therefore ‘small’ in diameter and length, their commercial packaging is not subject to the provision in the marketing standard for sweet peppers requiring elongated sweet peppers to be sufficiently uniform in length.

The maximum difference in length of 2 cm tolerated for each package is, after all, not a characteristic of the pepper itself but a marketing requirement.

This amendment affects section 3.2 of the single document.

Thus, where it reads:

Length between 6 and 9 cm. In each package the maximum length difference tolerated is 2 cm.

it should read:

Length between 6 and 9 cm.

GEOGRAPHICAL AREA

It is proposed to amend this section by removing the packaging area, because packaging itself is not a production stage of the product, while retaining all the other production requirements that do affect the quality of the product.

This is set out in point 3.5 of the Single Document, from which the following sentences have been deleted: ‘Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to:’, ‘The preparation and packaging area is the same as the area of production’, ‘The requirement to prepare and package the peppers in the production area aims to protect the reputation of the designation, guaranteeing the authenticity of the product and maintaining its quality and characteristics.’.

PROOF OF ORIGIN

It is proposed to amend the fourth paragraph, considering that one of the factors guaranteeing the origin of the product is the seed, and that the seed’s authenticity is ensured because it can be acquired only by producers registered under the PGI. This means that it is not genetic (DNA) or physico-chemical testing but seed traceability that guarantees the origin and authenticity of products with the protected geographical indication.

This amendment does not affect the single document.

Thus, where it reads:

The inspection and certification system is an essential factor guaranteeing the origin, quality and traceability of the product. It consists of the following processes:

Registered producers are supplied with seed through growers’ associations. Registered holdings can grow only the varieties authorised for this type of pepper. In order to guarantee the product’s origin and authenticity it is subject to genetic (DNA) and physico-chemical testing by the inspection body.

It should read:

The seed inspection and certification system is an essential factor guaranteeing the origin, quality and traceability of the product. It consists of the following processes:

Registered producers are supplied with certified seed. Registered holdings can grow only the varieties authorised for this type of pepper. The inspection body requires a certificate of purchase proving the origin and authenticity of certified seed.

In Section E on the method of production, the first paragraph, which refers to the authenticity of certified seed, reads as follows:

Growers’ associations shall select their own seed from true-breeding lines and shall supply it to holdings registered under the geographical indication and located within the protected area. In order to guarantee the product’s origin and authenticity, this shall not only be overseen by growers’ associations and self-monitored by registered growers, but an annual audit plan shall also be established by the inspection body.

It should read:

Holdings registered under the geographical indication and located within the protected area shall guarantee the product’s origin and authenticity through the traceability of certified seed and self-monitoring by registered growers. In addition, the inspection body shall establish an annual audit plan.

METHOD OF PRODUCTION

The proposed amendment to this section is motivated by the need to bring the product specification into line with the current circumstances and technological progress. It is therefore proposed to make a second planting cycle possible, lay down a maximum planting density, change harvesting frequency and allow machine-packaging and the possibility of growing the crop in substrate.

It is proposed to replace the third, fifth, thirteenth and nineteenth paragraphs of this section in the product specification as follows:

1. Third paragraph of Section E of the product specification The possibility of a second planting cycle has been introduced because the fact that growers are always working with young plants allows product quality to be maintained throughout the marketing period. Staggering the crop in this way is in keeping with traditional growing practices in this area. As for planting density, only an upper limit is useful in ensuring product quality. Lower densities do not cause quality loss. This amendment affects section 3.4 of the single document. Thus, the current wording: Open-air planting shall be done between April and May and planting in greenhouses or polytunnels shall be done earlier, in February, March and April. Peppers shall be harvested from June in the first case and from mid-April in the second case. Most of the crop shall be harvested between April and November. Density shall be 3 to 4 plants per square metre. is replaced by the following: Open-air planting shall be done between April and May, and planting in greenhouses or polytunnels shall be done earlier, in February, March and April; a second planting cycle is allowed from June. Peppers shall be harvested from June in the first case and from mid-April in the second case. Most of the crop shall be harvested between April and November. Density shall be up to 4 plants per square metre.

2. The fifth paragraph is amended to include the possibility of growing the crop in substrate because it does not always have to be grown in soil. This amendment affects section 5 of the single document. Production areas suitable for growing ‘Pimiento de Gernika’ are very limited because of terrain conditions, urban development and infrastructure pressure, and the typical lay-out of small Basque holdings. As a result, crops are not rotated very often and sometimes related species (tomato/pepper) are rotated, which leads to pathogenic micro-organisms developing in the soil which are so aggressive that they can devastate a crop. These significant plant health issues threaten the survival of ‘Pimiento de Gernika’, a crop that is very much part of Basque Atlantic agriculture. The main crop diseases that affect ‘Pimiento de Gernika’ are soil-related, that is, the soil (organic material in soil-related decomposition) is their main inoculum. The cause of these soil-related diseases in the Atlantic climate zones of the Autonomous Community of the Basque Country is mainly either viral (Potyvirus or Tobamovirus) or fungal. The fungi of the genera Fusarium spp. and Phytophthora ssp. are a potential source of infection for the ‘Pimiento de Gernika’. According to a soil survey done in 2014, these fungi are present in 70 % of the soil used for growing ‘Pimiento de Gernika’. This was confirmed by the 2015 study on resistance to Tobamovirus in chilli and pepper (‘Resistencia al Tobamovirus en guindilla y pimiento’) conducted by Santiago Larregla. The study conducted by Mireia Núñez-Zofío, Santiago Larregla and Carlos Garbisu, 2011: Application of organic amendments followed by soil plastic mulching reduces the incidence of Phytophthora capsici in pepper crops under temperate climate. Crop Protection 30 1563-1572, determined that biodisinfestation is the only means of inactivating the inoculum in the soil that generates the fungal diseases (Phytophthora capsici oospores). Considering the climatic conditions of the Atlantic zone of the Basque Country, this methodology is effective only when it is applied in spring-summer, which coincides with the ‘Pimiento de Gernika’ growing season. With a view to respecting the environment and its biodiversity, the ‘Pimiento de Gernika’ farmers - who produce this pepper in accordance with strict integrated production rules that limit the use of pesticides - have opted to use substrates for this crop as an alternative to the soil. As the studies below evidenced, substrate allows the plant’s root system to take hold and acts as an inert support for the plant, without interfering with its nutrient intake. The substrates suitable for growing ‘Pimiento de Gernika’ are inert substrates, though a small percentage of organic matter may be used for compaction. Neither of these two components provides any type of macro or micro-nutrient that can be assimilated by the plant. Substrate is mainly characterised by its low density, which allows air and water to pass through its structure. The studies are as follows: — Arriaga, H., Nunez-Zofio, M., Larregla, S., Merino, P. 2011. Gaseous emissions from soil biodisinfestation by animal manure on a greenhouse pepper crop. Crop Protection 30: 412-419. — Macia, H., Etxeandia A., Domingo M., Amenabar R. 1997. Effect of different N/K ratios in nutrient solutions on pepper of Gernika. Acta Horticulturae 40: 475-478. — Larregla, S. 2003. Etiología y epidemiología de la ‘Tristeza’ del pimiento en Bizkaia [Etiology and epidemiology of the ‘sadness’ of pepper in Biskaia]. Under examination. Doctoral thesis. University of the Basque Country. Leioa. — Larregla, S., Guerrero, M.M., Mendarte S., Lacasa, A. 2015. Biodisinfestation with Organic Amendments for Soil Fatigue and Soil-Borne Pathogens Control in Protected Pepper Crops. In: Organic Amendments and Soil Suppressiveness in Plant Disease Management, pp. 437-456. — Nuñez-Zofío, M., Garbisu, C., Larregla, S. 2010. Application of Organic Amendments Followed by Plastic Mulching for the Control of Phytophthora Root Rot of Pepper in Northern Spain. Acta Horticulturae 883: 353-360. — Nuñez-Zofío, M., Larregla, S., Garbisu, C. 2012. Repeated biodisinfection controls the incidence of Phytophthora root and crown rot of pepper while improving soil quality. Spanish Journal of Agricultural Research 10: 794-805. — http://www.euskobaratza.eus/wp-content/uploads/2015/12/ResistenciaTobamovirus_Jorn_Dic15.pdf The studies cited indicate that there are no differences between the products obtained using the soil-growing or substrate-growing methods. Accordingly, the possibility of growing the crop in substrate is included because substrate allows the anchoring of the plant’s root system, acting as an inert support for the plant, without interfering with the plant’s nutrient delivery. This means that the characteristics of the ‘Pimiento de Gernika’ are not affected. The current wording: Fertilisation shall be as appropriate for the purpose of maintaining a balance between, and the levels of, nutrients in the soil and in the plant, taking into account the extractions of the crop, the nutritional state of the plant, the level of fertility of the soil and contributions from other sources (water, organic matter, etc.). is replaced by the following: ‘Pimiento de Gernika’ can be grown both in soil and in substrate. Fertilisation shall be as appropriate for the purpose of maintaining a balance between, and the levels of, nutrients in the soil, and in the substrate. Both the soil and the substrate must at all times comply with the relevant legislation on integrated production. The substrate used for growing is characterised by its low density (30-150 kg/m3), which allows air and water to pass through its structure, acting as an inert support for the plant, but without interfering with the plant’s nutrient delivery.

3. Paragraph 13: ‘On a daily basis’ is replaced by ‘frequently’ since the former might be interpreted to mean that harvesting must be done every day. Harvesting must take place as frequently as crop development requires; frequency will vary throughout the production cycle. Furthermore, there can be significant peaks in production. As the crop has to be picked by hand, harvesting can sometimes take longer because of a shortage of labour, as the holdings are predominantly family businesses. This amendment affects section 3.5 of the single document. Thus, the current wording: As the product is harvested at the optimum stage of development, this shall be done on a daily basis and the product shall be packaged on the same day. However, exceptionally and at times of peak production, packaging may take place the following day. is replaced by the following: As the product is harvested at the optimum stage of development, this shall be done frequently and the product shall be packaged on the same day. However, exceptionally and at times of peak production, packaging may take place over the next few days.

4. Paragraphs 14 and 16: The requirement for packaging to take place in the production area is to be removed, because packaging is not a stage in the production as such, nor does it affect the product’s quality and authenticity assurance. The remaining packaging requirements, which could affect the end quality of the product, are retained. This amendment affects section 3.5 of the single document. Paragraphs fourteen and sixteen, reproduced below, which refer to the requirement for packaging to take place in the production area, are deleted. Paragraph 14: ‘The requirement to prepare and package the peppers in the production area itself aims to protect the reputation of the designation, guaranteeing the authenticity of the product and maintaining its quality and characteristics.’ Paragraph 16: ‘Furthermore, packaging outside the production area complicates the control tasks, which could have a negative effect on the product’s quality and authenticity assurance.’

5. Paragraph 19: Picking must be done by hand because certain quality aspects, such as ensuring that the skin is not too thick, can be gauged only manually. However, machine-packaging is allowed as technological advances have enabled careful handling of the product while speeding up the process. This amendment does not affect the single document. The current wording: Packaging shall be carried out by hand and always with great care, so as to preserve the physical characteristics of the product. is replaced by the following: Picking shall be carried out by hand and both sorting and packaging shall always be carried out with great care, so as to preserve the physical characteristics of the product.

LINK WITH THE SURROUNDING AREA

This paragraph has had to be adapted to remove the references to cultivation in soil and under cover, which do not affect the link, since this is based on the product’s reputation.

Section 5 of the Single Document concerning the link had to be amended to eliminate the words ‘in the soil’ from the first line of the third paragraph of section 5.1, from the second part of the fourth paragraph of section 5.1, and from the tenth paragraph of section 5.3, for the same reasons given for the amendment of section F of the product specification, namely to add cultivation in substrate in the ‘Production method’ section and because soil and substrate are not factors that bear out the link, since for ‘Pimiento de Gernika’ / ‘Gernikako Piperra’ this is based on the product’s reputation.

The second element justifying the link (the ‘traditional practices’) is preserved because traditional knowledge is independent of the use of substrate.

‘Pimiento de Gernika’ / ‘Gernikako Piperra’ is very popular among consumers in the Basque Country as it is a crop that has been grown in the region for centuries and its seeds and growing techniques have been handed down from generation to generation, making them a part of Bizkaia’s history. Furthermore, this system of cultivating and storing seeds handed down from generation to generation has led to the natural adaptation of ‘Pimiento de Gernika’ to its milieu, and has produced varieties with unique genetic characteristics (Iker and Derio). Such is the impact of this product on the gastronomy of the Basque Country that there is a guild, the ‘Cofradía del Gernikako Piperra’, which contributes to the spread of this product’s reputation from rural to urban environs.

SINGLE DOCUMENT

‘PIMIENTO DE GERNIKA’ / ‘GERNIKAKO PIPERRA’

EU No: PGI-ES-0673-AM01- 22 February 2016

PGI (X) PDO ( )

1. Name(s)

‘Pimiento de Gernika’ / ‘Gernikako Piperra’

2. Member state or Third Country

Spain

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

The ‘Gernikako Piperra’ / ‘Pimiento de Gernika’ peppers protected by the Protected Geographical Indication are fruits of the species Capsicum annuum L., which belong to a local cultivar of the Gernika variety. They are marketed for human consumption fresh as unripe peppers for frying. Various lines from this local cultivar have been selected, and two of them have been entered into the Commercial Varieties Register with the names ‘Derio’ and ‘Iker’. Any other line within this local cultivar that has the characteristics that define the ‘Pimiento de Gernika’ variety may also be protected by the Geographical Indication.

‘Pimiento de Gernika’ is a sweet pepper containing little or no capsaicin, meaning that in the environmental conditions of the Basque Country the peppers are not usually spicy. It has thin flesh (2 to 3 mm thick*) and when cut lengthways has a medium to elongated triangle shape, which corresponds to types C3 and C1 of Pochard’s classification (1966).

The main way of using this pepper is to fry it fresh in its unripe state. This has become the most popular method of consumption. The fruits are harvested when they are a uniform green all over and before having reached their final size. They are between 6 and 9 cm long, excluding the stalk, between 2 and 3 cm wide and they weigh* between 10 and 12 grams. The colour tone varies from medium to dark green. They are narrow and elongated. When cut lengthways they are triangular and their cross-section is elliptical to triangular with two or three lobes that are only slightly pronounced. The tip is pointed and the stalk is intact, long and thin. The area where the stalk joins the fruit is usually flat or convex. The skin is thin and is not leathery or noticeable to the eater. The peppers are smooth and look fresh. They contain pearl-coloured seeds that are not fully formed.

The ‘Gernika’ variety is also known as ‘pimiento choricero’ and ‘pimiento de Bizkaia’.

The majority of these peppers are consumed fresh, before reaching their final size.

(* Characteristics of the pepper in a ripe state)

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

The peppers must have been produced in the geographical area.

They must be planted either in the open air or under cover. They are produced using the most appropriate techniques for perfect development and fruiting. No products or systems that could harm the quality of the product may be used.

Open-air planting shall be done between April and May, and planting in greenhouses or polytunnels shall be done earlier, in February, March and April; a second planting cycle is allowed from June. Peppers shall be harvested from June in the first case and from mid-April in the second case. Most of the crop shall be harvested between April and November. Density shall be up to 4 plants per square metre.

Any treatments must be minimal and necessary. Biological pest control treatments and techniques should be used wherever possible.

Harvesting shall be done manually and in stages, making as many passes as necessary. It is done when the product is at the optimum stage of development and is done very carefully so as not to damage the fruit and to guarantee its physical properties.

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

The product is harvested at the optimum stage of development, so this is done frequently and the product is packaged on the same day. Exceptionally and at times of peak production, packaging may take place over the next few days.

It is a fresh product with a short shelf life. It is not advisable to store the product in a refrigerator nor to transport the product or keep it any longer than necessary as this can have a negative impact on its quality.

Due to their special characteristics (sold fresh, thin skin and flesh, unripe), the peppers are very sensitive to sudden changes in temperature or humidity and age rapidly. Any handling or transport beyond that which is strictly necessary for preparing them for the consumer could diminish the quality of the product.

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

In addition to the information that is generally required by law, the labelling used for peppers covered by the Protected Geographical Indication ‘Pimiento de Gernika’ / ‘Gernikako Piperra’ must include the words ‘Pimiento de Gernika’ / ‘Gernikako Piperra’ and its logo.

4. Concise definition of the geographical area

The geographical area includes the provinces of Gipuzkoa and Bizkaia, and the following areas of Alava: the Cantábrica Alavesa area, which includes the municipalities of Ayala, Okondo, Llodio, Amurrio and Artziniega, and the Estribaciones del Gorbea area, which includes the municipalities of Urkabustaiz, Zuya, Zigoitia, Legutiano and Aramaio.

5. Link with the geographical area

5.1. Specificities of the geographical area

The geographical area suitable for producing these peppers is limited to the Atlantic coastal region of the Basque Country, which has a mesothermal climate characterised by moderate temperatures and abundant rainfall. There is not one dry month and rainfall peaks in autumn and winter. It is an Atlantic climate dominated by marine currents from the west to the east, which explains why the climate in this area is much cooler (average annual temperature of 13 °C and temperature variation of 11 °C) and more humid than could be expected for its latitude.

Optimum relative air humidity is between 60 and 75 %. Lower air humidity accompanied by periods of increased temperature and sunshine can lead to physiological problems, which diminish the marketable quality of the fruits. One example is a skin that is too thick (which reduces its value for its main use as a frying pepper).

If on top of these environmental conditions there is a lack of water and high evapotranspiration, other physiological changes can occur that reduce the quality of the fruits, such as blossom end rot and/or the appearance of some spicier peppers due to an increase in the capsaicin content.

The climate of the Basque Country fits the pepper’s agroclimatic needs perfectly. The Atlantic coastal region of the Basque Country provides the pepper with the right temperature, which is moderate and not excessively hot, and the certainty that there will be no frosts.

The defined geographical area’s agroclimatic conditions give this pepper some of the individual quality characteristics that have made it famous whilst preventing or reducing the defects that devalue it, such as heat, skin that is too thick or blossom end rot.

5.2. Specificity of the product

‘Pimiento de Gernika’ / ‘Gernikako Piperra’ is a local cultivar that is perfectly adapted to the agroclimatic conditions of the Atlantic coastal region of the Basque Country.

Agroclimatic conditions in the production area give this pepper some of its individual characteristics such as the absence of heat and delicate flesh that have made it famous.

This type of pepper is demanding in terms of temperature. Temperatures below 15 °C slow its growth, which stops altogether at less than 10 °C. Temperatures above 35 °C can cause the blossom and newly formed fruits to fall. The optimum temperature for vegetative development and fruiting is 25/18 °C day/night. At 1 °C plants suffer frost damage. For the plant to develop, the soil temperature must be above 12 °C and if the crop is to develop properly the average daily ambient temperature should reach 20 °C, with just a slight variation between night and day.

Also, size is another of its particularities, since harvesting the pepper early ensures that its flesh is delicate, that the skin is not noticeable to the eater, and that it has a pleasant taste.

This pepper is known for its extraordinary taste and great quality and is usually eaten fried as a snack, garnish or starter. It is one of the most typical items in Basque cuisine.

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

The link between the defined geographical area and ‘Pimiento de Gernika’ / ‘Gernikako Piperra’ is based on its reputation and growing practices dating back to antiquity, which is borne out by aspects such as the pepper’s great popularity among consumers in the Basque Country and its market value.

‘Pimiento de Gernika’ / ‘Gernikako Piperra’ is one of the oldest plants known in the Basque Country and its seeds and the secrets of its cultivation have been passed from generation to generation for centuries and form part of Bizkaia’s history.

Great food critics from the Basque Country and the rest of Spain (Llona Larrauri, Busca Isusi, J.L. Iturrieta, J.J. Lapitz, José Castillo, Marquesa de Parebere or Ignacio Domenech) have praised this product in their articles or have included it in some of their recipes. World-famous Basque chefs such as Arguiñano or Subijana use this product in their recipes too.

The ‘Cofradía del Gernikako Piperra’ was founded in 1998 with the sole aim of raising awareness of the ‘Pimiento de Gernika’ / ‘Gernikako Piperra’. This association organises various promotional activities for ‘Pimiento de Gernika’, including, in particular, tastings at the traditional market in Gernika. The pepper takes its name from this town because it was traditionally the area where it was most grown. The famous fruit and vegetable market where the pepper is one of the main attractions is held there every Monday.

The ‘last Monday of Gernika’ is the largest agricultural fair in the Basque Country. It attracts more than 100 000 visitors and is held on the last Monday of October. The founding charter of the town of Gernika from 1366 contains references to this fair.

The product’s fame was also confirmed by a study carried out by the market research company IKERFEL on products of recognised quality, which was drawn up using a quantitative methodology based on 900 interviews that were held between 16 and 30 July 2009 with those responsible for household shopping in the Autonomous Community of the Basque Country. According to this study, the name ‘Pimiento de Gernika’ / ‘Gernikako Piperra’ is recognised (spontaneous + suggested) by 83 % of the population of the Autonomous Community of the Basque Country.

As already mentioned, in addition to reputation and growing practices, the climate in the defined geographical area is fundamental to the quality and particularity of this product.

The climate in the geographical area combines the temperatures and humidity that this type of pepper needs for its vegetative and reproductive development.

When this pepper is grown in other areas in the south of Spain with a warmer climate and at times when temperatures are high and humidity is low, the marketable quality of the fruits is lessened because a higher proportion of the fruit is affected by the physiological problems described above (skin that is too thick, blossom end rot and/or hotter peppers).

The local cultivar is the direct result of the insight and expertise of farmers in the area. It reflects its relationship with the environment and is particularly well adapted to the climatic conditions in the area. Over a long period of time, man has been able to successfully maintain and grow the ‘Pimiento de Gernika’ variety and retain the particular commercial use which is made of it. This has made it possible to conserve the originality of this type of pepper. ‘Pimiento de Gernika’ owes its particularity to the fact that it is perfectly adapted to the production area.

Reference to publication of the specification

http://www.nasdap.ejgv.euskadi.eus/r50-4633/es/contenidos/informacion/dop_pimiento/es_agripes/dop_pimiento.html

(1) OJ L 343, 14.12.2012, p. 1.