EN Official Journal of the European Union C 307/24

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 307/11

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 of the date of this publication.

SINGLE DOCUMENT

COUNCIL REGULATION (EC) No 510/2006

‘ΑΡΝΑΚΙ ΕΛΑΣΣΟΝΑΣ’ (ARNAKI ELASSONAS)

EC No: EL-PDO-0005-0735-14.01.2009

PGI ( ) PDO ( X )

1. Name:

‘Αρνάκι Ελασσόνας’ (Arnaki Elassonas)

2. Member State or third country:

Greece

3. Description of the agricultural product or foodstuff:

3.1. Type of product:

Class 1.1 — Meat (and offal)

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

Fresh meat from sucking lambs of 30-45 days old, weighing 6,5-10,5 kg and born of ewes bearing the phenotypic characters of indigenous Greek breeds living throughout mainland Greece (small in size, short but strong legs, strong temperament, resistant to extreme weather conditions, resistant to disease and able to walk far). These sheep populations either belong to indigenous mainland Greek breeds (e.g. Karangouniki, Vlahiki, Sarakatsaniki, Boutsiko) or are the result of cross-breeding between such breeds or with the Greek breeds Hiotiko, Seron, Mitilinis or Frizartas. The sheep live under extensive or semi-extensive conditions in the Province of Elassona, as the region is defined and delineated below, and graze on mountain pastures at high altitudes (above 250 m).

The meat is sold only fresh, (a) as whole carcasses, (b) as half-carcasses or (c) in pieces.

Organoleptic characteristics of ‘Arnaki Elassonas’ meat

‘Arnaki Elassonas’ meat has a characteristic aroma and a pleasant smell and taste; it is tender, juicy, has a pH of 7,1-7,3, a very thin layer of fat, high levels of linolenic acid and a colouring varying from white to faint pink, in accordance with Community regulations. It falls under the category of light lambs pursuant to Community legislation.

Chemical characteristics of ‘Arnaki Elassonas’ meat

Chemical characteristics of ‘Arnaki Elassonas’ meat (average values):

Sucking lamb PDO Moisture % (av. value) Protein % (av. value) Fat % (av. value) Ash % (av. value) 76,7 20,13 1,36 1,2

Meat colour

L = 38,32 + 0,32 Luminary a = 13,40 + 0,319 Red b = 10,39 + 0,28 Yellow

3.3. Raw materials (for processed products only):

—

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

Up to the point of slaughter the lambs are fed exclusively on their mother’s milk. The ewes graze freely on mountain pastures (above 250 m) and on artificial grassland. Complimentary feedingstuffs (mostly cereals, legumes, vegetables, straw, clover and oilseed products) produced mainly in the defined geographical area, as well as vitamins and minerals, are given for 3-5 months. The artificial grasslands are fertilised using natural manure from animals of the geographical area as the use of insecticides, pesticides and artificial fertilisers is not permitted.

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

Slaughtered lambs may only bear the name ‘Arnaki Elassonas’ if:

(a) both their parents had been living within the defined area for at least eight months before mating;

(b) the Elassona lambs must also have been born and reared up to the point of slaughter within the defined area.

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

—

3.7. Specific rules concerning labelling:

As well as national and Community legislation, the following label must be affixed on the whole carcasses, the half-carcasses or the pieces:

4. Concise definition of the geographical area:

The geographical area where ‘ARNAKI ELASSONAS’ is produced comprises

(a) the Province of Elassona in the Prefecture of Larissa;

(b) the district of Damasios in the Municipality of Tirnavos of the same prefecture.

5. Link with the geographical area:

5.1. Specificity of the geographical area:

The defined geographical area is mountainous and semi-mountainous with altitudes ranging from 250 m to 2 550 m. 60 % of the area is covered by pastures with a large variety of grasses, herbs and aromatic plants. The land suitable for grazing in the Province of Elassona includes natural pastures, agricultural land used to grow animal feed, fallow land and seasonal pastures. The natural pastures are covered with grass pasture, scrub pasture and partly wooded pasture. The most characteristic feature of the region is the high degree of flora biodiversity, with many types of aromatic plant.

The herbaceous vegetation is made up mainly of grasses and, to a lesser degree, legumes and composites. The most commonly encountered sub-families are Festuceae, Hordeae, Pemineae, Aerostideae, Phalatideae and Aneneae. The most common herbaceous plants include Festuca rubra, Dactylis glomerata, Bromus sp., Trifolium sp., Stipa sp. and Lolium sp. The scrub pasture contributes significantly to meeting the needs of the animals by providing both young shoots and the herbaceous vegetation which grows in the shade of the plant crown; pasture capacity is 1,39 livestock units.

Local sheep populations are small, abstemious and adapted to the mountainous and semi-mountainous terrain of the defined geographical area. Extensive sheep-rearing is an integral part of the culture and conservation of the natural environment and an essential part of daily life in the Province of Elassona.

5.2. Specificity of the product:

The carcass of slaughtered ‘Arnaki Elassonas’ lamb displays uniform muscle coverage. It is covered by a thin, uniformly distributed layer of fat. The carcass is light (6,5-10,5 kg), with a very low fat content (1,5 %) in comparison with lambs from other regions (reaching 3 %). Its white to faint pink colour is conditioned by the pH levels, the age of the animal, how it has been fed and its breed. Elassona lambs give tender, juicy meat with a characteristic aroma and a pleasant smell and taste, even when they are older.

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 features of Elassona lamb meat are due to the particular soil and weather conditions of the area (mountainous and semi-mountainous land), which contains a wealth of vegetation, a large variety of plants (1 700 species are to be found on Mount Olympus alone) and many aromatic plants. The animals grazing on these pastures often cover long distances and this gives them a different physical form to animals living at lower altitudes and, particularly, confined animals. The antioxidant agents in many aromatic plants give the ewe’s milk and, particularly, the lamb’s meat a particular and characteristic aroma and taste which make them highly popular among consumers.

There is a positive link between the intensity of the aroma and the linolenic acid (C18:3) found in large quantities in free-pasture animals and between these sought-after qualities in sucking-lamb meat and the soil, vegetation and microclimate of the Elassona area. Fatty acid tests were conducted on Elassona lambs and higher levels of linolenic acid (C18:3) were found than those found in lambs from lowland areas. The aroma is also affected by how the animal is fed and reared, its breed, age and reproductive situation.

The organoleptic characteristics of ‘Arnaki Elassonas’ meat derive from:

(a) the small local breeds of sheep, which thanks to regular grazing on natural mountain pastures are abstemious, strong and fully adapted to the particular geographical environment;

(b) the fact that the lambs’ mothers regularly graze on pastures;

(c) the wide variety of vegetation, grasses, herbs and aromatic plants found on the pastures;

(d) the range of altitudes (250-2 550 m);

(e) the soil and microclimate of the region;

(f) the fact that the lambs are exclusively fed on their mother’s milk;

(g) the high levels of linolenic fatty acid (C18:3);

(h) the short period of time in which complimentary feedingstuffs, mostly produced in the Province of Elassona, are given to the mothers (ewes).

Sheep-rearing and the production of ‘Arnaki Elassonas’ meat are historical activities and attested over the centuries; it is marketed in Larissa, Katerini, Athens, Thessaloniki and abroad (Italy, Spain and Cyprus).

Reference to publication of the specification:

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

http://www.minagric.gr/greek/data/ΑΡΝΑΚΙ%20ΤΕΛΙΚΕΣ%20ΠΡΟΔΙΑΓΡΑΦΕΣ-%20τελικό.doc

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